Broccoli and Cheese Stuffed Meatloaf

Last Monday, my new tech, Nancy, and I were talking about meatloaf.  Because everyone has lengthy work conversations about meatloaf... right?  Well, anyway, at some point she asked me if I'd ever stuffed a meatloaf.  

Me:  WHAT?  Stuffed meatloaf?  Wait, with what???  

N:  Oh, you know, broccoli and cheese or something like that.

Me:  <mouth hanging slightly open, obviously in deep, deep thought>  So, frozen or fresh?  Walk me through this...

N:  I usually just use the frozen broccoli with cheese sauce.

Me:  So easy! I must try this!

And so I did... the very next day.  Using my tried and true meatloaf recipe, I whipped up a batch and for once, actually put it in a loaf pan so I could effectively stuff the broccoli in the middle.  And it was awesome.  It tasted great and sparked a rousing dinner conversation I'd like to adapt into a short story entitled, "Foods we could stuff inside a meatloaf."  Chapter 1 - Sausage, bacon, and cheese.  Chapter 2 - Mushroom and swiss.  Chapter 3 - Pickles.  Chapter 4 - Any combination involving cheese and jalapenos. Chapter 5 - Meatloaf-induced heart attack and how to respond.  (How many chapters can a short story have before it's considered a book?  I'll have to look into this...)

But let's not get ahead of ourselves.   Start slow with this broccoli and cheese stuffed meatloaf recipe.  Here's how Mama makes it:

Broccoli and Cheese Stuffed Meatloaf

Ingredients:

meatloaf:

- 1 lbs. ground beef

- 1/3 medium onion, chopped

- 1 pkg. reduced fat Ritz crackers, crushed

- 2 large eggs

- 1 T. Worcestershire sauce

- 1 t. Lawry's seasoning salt

- 1/4 t. black pepper

- 1/4 t. garlic powder

filling:

- 1 package steam-in-the bag broccoli & cheese sauce

for the piquant sauce: (amounts are approximate, adjust to taste)

- 1 c. ketchup

- 1/4 c. mustard

- 1/4 c. brown sugar

Creamy Ham and Wild Rice Soup

Call me crazy, but I jumped at the opportunity to host Easter less than a week after we moved in to our new house.  I was eager to show the house to everyone and it made for a great excuse to make sure my kitchen was painted ASAP.  I used this ham glaze from the Pioneer Woman and IT WAS AWESOME!!  Everyone really liked it, but as usual, I over-cooked so we had a good amount of leftovers.  Based on a Betty Crocker recipe, here's how I used some of the leftovers to make a soup for my mom, grandma, and aunt who came to visit a few days later.  It was a big hit, too!

Creamy Ham and Wild Rice Soup

Cook in a lined or greased slow cooker over low heat for 7 to 8 hours:

- 2 c. chopped cooked ham

- 1 c. chopped carrots

- 2-3 small red potatoes, sliced

- 1 medium onion, chopped

- 2 c. chicken stock

- 1 can low sodium cream of celery soup

- 3 c. water

- 1/2 c. wild rice

- 1/2 t. freshly ground black pepper

add last 15-20 minutes before serving:

- 1 c. half-and-half

- 2 T. dry sherry, optional

- 1/4 c. sliced almonds

- 1/4 c. chopped fresh parsley

printable recipe
And here's some cute kiddo pics to look at while you're waiting for your soup to cook:

Slow Cooker Cilantro Ranch Fajitas

I decided that I had to sneak in one more recipe in my kitchen before moving day.  We've had too many good meals there not to.  Obviously, I had very little left in my kitchen to work with, but with a slow cooker, tiny cutting board, and a knife, I was able to make up a batch of fajitas before work today.  I went through the fridge and the few pantry items left and created this Working Mama Meal.  Here's how Mama makes it (for the last time in our first house):

Slow Cooker Cilantro Ranch Fajitas

Ingredients:
- 1 pkg chicken breasts (1.5-2lbs), sliced
- 2 green bell peppers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 large (or 2 small) onions, thinly sliced
- 2 T. cilantro paste (or about 1/3 c. fresh)
- 2 T. minced garlic
- 1 pkg fajita seasoning
- 1 pkg ranch seasoning
- juice of 1 lime
- 1 c. chicken stock (start with about 3/4 c. and add more as needed)
serving suggestions:  tortillas, sour cream (or nonfat greek yogurt), hot sauce, fresh cilantro, jalapenos

Directions:

1.  Slice the vegetables and chicken into thin slices, place in a lined slow cooker.

2.  Add remaining ingredients and stir gently to combine.  Cook on low for 6-8 hours, or high for 4 hours.  Serve with tortillas and desired toppings.

Printable recipe: https://sites.google.com/site/makingmamaskitchen/slow-cooker-cilantro-ranch-fajitas

I decided to just type this up on my phone and post it before it's even done cooking.  Emma woke me up early so I had plenty of extra time this morning.  I doubt I'll actually remember to take a photo of the finished fajitas, or have anything but a paper plate to stage it on anyway.  See reasoning below :)

See ya'll soon in Mama's NEW kitchen! (as soon as it's no longer John Deere Green colored...)

Slow Cooker Easy Enchilada Casserole

Here's a recipe so simple that I made it at work! I was midway through my 13 hour shift, when the craving for Mexican food hit me. Since I can't actually leave the pharmacy when I'm here, but have a whole grocery store at my disposal, I decided to improvise.  The result was filling, delicious, and provided lots of leftovers for the family to eat the next day. Here's how this working Mama makes it:

Slow Cooker Easy Enchilada Casserole

Ingredients:
- 1 can Rotel (I found this awesome Mexican style one with lime and cilantro)
- 1 can red enchilada sauce
- 1 c. chicken stock
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 c. brown rice**
**I intended to use just brown rice, but ended up finding this quinoa & brown rice blend. It was delicious and I'd totally use it again (especially since I didn't want to deal with an open bag of brown rice at work).
***You could easily add some chicken thighs to this recipe and shred with a fork.

Directions:

1.  Place all ingredients in a lined/greased slow cooker, stir to mix, cook on low for 5-6 hours, or high for 3 hours.

2.  Give it a good stir and serve warm (Michael and Annalyn added shredded cheese to it when they ate it leftover).  Would also make a great base for grilled chicken. (sorry, didn't get a picture of the final product - I also don't get actual breaks, so I usually end up eating on the run at work)

printable recipe

Lentil Stew with Sweet Potatoes and Quinoa

And my sweet potato obsession continues with these hearty fall-inspired stew.  Packed with protein and great fall flavors, this stew is sure to warm you up on all these wonderful fall days ahead of us. Here's how Mama makes it:

Lentil stew with sweet potatoes and quinoa

Ingredients:

- 5-6 c. vegetable stock

- 3 medium sweet potatoes, peeled and diced

- 1 1/2 c. Lentils, rinsed

- 4 medium carrots, chopped

- 1/2 c. Quinoa, rinsed

- 1 onion, diced

- 4 cloves minced garlic

- 2 t. Garam masala (see my recipe here is you can't find this in your spice aisle)

- 1 t. Curry powder

- 1/2 t. Cinnamon

- 1/2 t. Ginger, ground

- 1/4 to 1/2 t. Cayenne pepper

- 1/2 T. Salt

- 1 T. Sugar

Optional add-ins:  fresh cilantro, chopped baby spinach (either or both would be good, I just didn't have any at the time)

Directions:

1. Place all ingredients in a slow cooker on low for 5-6 hours until lentils and sweet potatoes are tender.  Add salt at the end as needed. 

printable recipe

Slow Cooker Sweet Potato Chili

Have you ever had chili with sweet potatoes in it?  Yea, me neither, but I couldn't help but try it! So without further ado, here's the recipe for the yummy, belly-warming, fill your house with the best smells ever, sweet potato chili. The recipe I originally used was from Taste of Home, but I'm going to include my changes for this post.  Although we really enjoyed it, Michael and I both agreed that it'd be better with beef or simply as a vegetarian chili.  For some reason, the combination of chicken and sweet potato just didn't do it for us. But, that is how the original recipe was written, so make it however you prefer.  Either way, it's the perfect Fall soup. Here's how Mama suggests making it:

Slow Cooker Sweet Potato Chili

Ingredients:
- 3-4 large sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
**protein of your choice:  1 lb chicken thighs (cubed), 1 lb ground beef (browned), or a 3rd can of beans
- 3 c. chicken stock
- 1 jar salsa (24 oz.)
- 1 can diced tomatoes (15 oz.)
- 1 can corn, drained
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 T. chili powder
- 1 t. ground coriander
- 1/2-1 t. ground cinnamon (I like a lot!)
serving suggestions:  plain greek yogurt, shredded cheddar cheese, corn chips

Directions:
1.  In a greased and/or lined slow cooker, combine all ingredients.  Cook on low for 5-6 hours, until chicken and sweet potatoes are tender.  Serve with cheese, yogurt (or sour cream), and chips.

 

 

printable recipe

Slow Cooker Shredded Flank Steak Stew

Here's a rich, flavorful stew (based on this recipe from EatingWell.com) that's super easy to make and only gets better as leftovers!  Sounds like a working mama win to me!  We ate it as soup the first night, wraps for lunch the next day, then over rice the third day (because who wants to eat the exact same meal three times in a row?).  There is a decent amount of prep work due to all the chopping/slicing veggies, but they can all be cut up the night before and tossed in the next morning.  It smells absolutely divine while it cooks and tastes great to boot.  Here's how Mama makes it:

Slow Cooker Shredded Flank Steak Stew

Ingredients:
- 3 lb. flank steak, cut into thirds
- 2 c. chicken stock
- 1/4 c. red wine vinegar
- 2 T. cumin
- 1 T. salt
- 1 t. black pepper
- 1/2 t. cayenne, optional
- 2 celery stalks, thinly sliced
- handful baby carrots, sliced
- 1 large onion, chopped
- 4 oz. mushrooms, thinly sliced
- 1 red bell pepper, chopped
- 1 T. minced garlic
- 1 can tomatoes with green chilies (Rotel type tomatoes - I didn't have on hand but I think it would've made a good addition)
- 1/2 c. fresh cilantro, chopped
- for serving:  jalapenos, sour cream/greek yogurt, fresh lime wedges, tortillas (it makes yummy wraps!), rice (also very good served over rice).

Grape Jelly Turkey Meatballs

Here's a quick and simple recipe that's sure to become a tailgate favorite.  In honor of Butler's homecoming (which sadly I'll be missing this year since I have to work), here's a 3 ingredient staple of any tailgate or football watching day.  Go Dawgs!!  Here's how Mama makes it:

Grape Jelly Turkey Meatballs

Ingredients:

-1 package frozen turkey meatballs

- 1 small jar grape jelly

- 1 bottle BBQ sauce (I used Sweet Baby Rays)

The Return of Chili Season!

For the first time in awhile, I actually waited until official Fall to make a big pot of chili.  Usually the first day under 70 degrees, I get excited and go for it, but with all the wedding craziness in the past month, I had lots to distract me.  So imagine my excitement over this delicious chili on the third day of Fall. 

In our house, we make all kinds of chili.  A couple of our favorite (and most frequently made) ones are chicken chilies (like this and this one), but this time I decided to make a good old-fashioned beef chili like both of our mamas always made.  Well, sort of...  I started with a good old-fashioned typical chili base - beef, tomato, beans, onion, and chili powder, but added some Eddie favorites, too.  We have unique tastes in our household, so green/black olives, garden jalapenos, and a little Cajun seasoning were also involved.  All three of us LOVED it!  Here's how Mama makes it for her loves:

Family Favorite Beef Chili

Ingredients:

(8 WW pts per 1 c. serving)

- 1 lb. ground beef (5% or less fat)

- 1 large onion, chopped

- 2 T. minced garlic

- 1 jalapeno, chopped and seeded

- 7 oz. can chopped green chilies

- 28 oz. can diced tomatoes

- 14.5 oz. can fire roasted diced tomatoes

- two 15 oz. cans kidney beans, drained and rinsed

- two 2.25 oz. cans sliced black olives

- 1/3 c. sliced green olives

- 2 c. chicken stock

- 1/4 c. chili powder

- 2 T. Cajun seasoning

- 1 t. cumin

Serving suggestion:  top with small amount of reduced fat shredded cheese (may affect WW pt values)

Slow Cooker Chicken with Artichokes & Olives

Here's a good example of being flexible.  This recipe, originally taken from this one on epicurious.com, combines some of our favorite things.  Spices, check.  Olives (al-la as Peanut calls them), check.  Artichokes, check. It was one I absolutely couldn't wait to try, but in the middle of a bathroom remodel, there was no way I could spare a good hour to prep and cook it.  Meals are not so planned and methodical when doing house projects.  So, in a moment of Mama superpower, I decided to toss it all in a slow cooker and hope for the best!  We ended up serving it over pasta we had on hand since my parents made it in time for dinner and we needed to stretch it out a bit.  Honestly, it was delicious even on its own.  Here's how Mama makes it:

Slow Cooker Chicken with Artichokes & Olives

Ingredients:
- 1 1/2 lb. boneless, skinless chicken thighs
- salt & pepper
- 1 onion, diced
- 2 T. minced garlic
- 1 t. turmeric
- 1/2 t. ground cumin
- 1/2 t. ground coriander
- generous pinch red pepper flakes
- 1 cinnamon stick, or 1/4 t. ground cinnamon
- 1 bay leaf
- 2 c. chicken stock
- 1 t. grated lemon zest
- 3 T. lemon juice
- 1 c. canned chickpeas, drained and rinsed
- 1 can quartered artichoke hearts, drained
- 1/2 c. pitted green olives
- optional:  2 T. cornstarch and 2 T. water to make a thicker sauce

Slow Cooker Honey Sesame Chicken

Here's a recipe I've seen circulating around lately and just had to try!  There are several versions out there (all pretty similar), but this one came from www.foodiewithfamily.  The flavors of this dish are so simple and yummy and that you will not believe it came from a slow cooker.  Not to mention, it just looks pretty, and who doesn't love pretty food?  It was a hit with my family and with such simple ingredients, it's sure to please even your pickiest eaters.  With minimal prep time, it's perfect for a weekend of house projects or a toss together working mama meal.  Here's how Mama makes it:

Slow Cooker Honey Sesame Chicken

Ingredients:
- 3 lbs. boneless skinless chicken thighs
- salt & pepper, to taste
- 1/2 c. diced onion
- 3/4 c. honey
- 1/2 c. soy sauce
- 1/3 c. ketchup
- 1 T. canola oil
-1 T. toasted sesame oil
- 1 T. ginger
- 4 cloves minced garlic (about a spoonful)
- 3/4 t. crushed red pepper flakes
- 4 t. cornstarch
- 1/4 c. water
- sesame seeds, chopped green onions, and rice for serving

Crockpot Red Curry Lentils

Here's an amazing recipe from Pinch of Yum - Red Curry Lentils.  The flavors and texture are excellent and the smell is divine!  Not to mention, it can all be thrown in a slow cooker and feeds an army.  Like most curry recipes, it's great as leftovers and Annalyn LOVES it!  This will definitely become a regular at our house.

 

Crockpot Red Curry Lentils

 

 

Ingredients:

- 4 c. regular brown lentils

- 2 onions, diced

- 4 cloves garlic, minced

- 1 T. minced ginger

- 4 T. butter (optional)

- 5 T. red curry paste

- 1 T. garam masala

- 1 1/2 t. turmeric

- 2 t. sugar

- a few good shakes of cayenne pepper

- 2 cans tomato puree (29 oz. each)

- 1 t. salt plus more to taste

- 1/2 c. coconut milk or cream

- 1 bunch cilantro, chopped (keep some for garnish)

- rice for serving

Chicken Fried Brown Rice

Here's one of the healthier fried rice recipes I've ever read or tasted.  I love recipes that cut down calories without sacrificing flavor- genious!  Based on this Brown Fried Rice with Chicken and Vegetables recipe by Liz DellaCroce of The Lemon Bowl, one of my favorite healthy food blogs I've recently discovered.  In the post, she encourages you to use whatever vegetables you have on hand, which is exactly what I did.  In fact, by using frozen vegetables, I was able to make this dish without buying a single ingredient.  Versatile, simple, quick, and tasty... sounds like a workin' mama meal to me!  Here's how this Mama makes it:

Chicken Fried Brown Rice

Ingredients:

- 8 oz. chicken breast, diced (I used 2 out of a 3 pack, so probably closer to 12-16 oz.)

- 1 medium onion, diced

- 1.5 c. frozen broccoli, cooked and chopped

- 1 c. frozen mixed veggies, cooked and chopped

- 3/4 c. edamame, shelled and cooked

- 1 egg

- 2 c. leftover brown rice (preferably cold - making it the night before allows you to greatly reduce the cooktime, too.  I put it on the stove after work and by the time we went to bed it was done!)

- 1 T. sesame oil

- 2-3 T. soy sauce

- 1 T. rice vinegar

- 1 c. scallions, minced (I didn't have these, but I think it'd be delicious!)

Super Easy Tomato Soup

For whatever reason, I've been on a tomato soup kick lately (no, I'm not pregnant).  Maybe it's the yearning for summertime and fresh tomatoes, or maybe it's just a vehicle for my love of basil.  Either way, here's a super quick 'n easy recipe I've been tossing together lately.  Warning:  may induce afternoon naps and belly-warming happiness!   Here's how Mama makes it:

Super Easy Tomato Soup

Ingredients:

- 2 T. olive oil
- 1 small onion, diced
- 28 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 1-2 t. hot sauce, optional
- 1/4 cup fresh basil leaves or about 2 T. basil paste / dried basil
- 1 t. thyme
- 1/2 t. oregano
- 1/2 t. rosemary, crushed

- 1/2 t. Garlic powder
- 1/2 t. freshly ground black pepper (add more to taste)
- 2 t. salt (add more or less to taste)
- 1 c. milk, cream, half 'n half (really whatever you have onhand and depending on how creamy you like to make it and how many calories you want to add!)
- 1/2 c. grated parmesan cheese, plus more for serving

Slow Cooker Buffalo Chicken & Rice

Here's a working mama meal so easy and semi-homemade that I made it at work!  Simple ingredients, bold flavors, and very little prep time required.  It was AWESOME!  (Photos taken on my iPhone).  Here's how Mama makes it:

Slow Cooker Buffalo Chicken & Rice

Ingredients:

- 1 can cheddar cheese soup
- 2 c. milk
- 1 c. brown rice
- 2 pkgs. precooked diced chicken
- 1/3 bottle buffalo sauce
- 1 pkg. ranch seasoning
- 1/2 c. chopped onion (I even found pre-chopped onion)
- crock pot liners are a must at work!

5 Grain Risotto with Mushroom & Chicken

A twist on the traditional risotto, this recipe combines 5 whole grains, mixed wild mushrooms, chicken, and  just a hint of balsamic.  Mmmm, mmmm!  I can't decide what I love most about this recipe - healthy whole grains, amazing mix of textures/colors, rich flavors.... Need I go on?   Once again, our BFF's were gracious enough to be my guinea pigs for this new recipe.  Guests usually get the old tried and true recipes, but these guys are one of a few that get to test out the new ones!  (Which, of course, means there will be cute baby pics at the end of this post!)

5 Grain Risotto with Mushroom & Chicken
 

Ingredients:

- 1/2 lb. chicken breasts, cooked and finely chopped**
- 4 T. butter (or 2 T. olive oil if you have more will power)
- 1 small onion, sliced thin
- 3 c. mixed wild mushrooms, washed and chopped
- 1/2 c. red wine
- 2 1/4 c. 5-grain mix*
- 2 quarts chicken (or vegetable) stock - use low-sodium or substitute 2 c. of stock with water or the risotto can become too salty
- 4 oz. grated parmesan cheese, divided
- 1/2 c. grated gouda cheese
- 1 T. balsamic reduction (or balsamic vinegar - I like to cook it down first because it's sweeter and has less of a bite)
- fresh ground pepper, to taste
- fresh basil, for garnish

*5-grain mix
- 3/4 c. arborio rice (short grain white)
- 1/2 c. short grain brown rice
- 1/2  c. barley
- 1/4 c. wild rice
- 1/4 c. quinoa

**Vegetarian? Leave out the chicken - it's perfect even without it!

Slow Cooker Buffalo Chicken

Here's a Pin-spired way to make delicious buffalo chicken without the greasy, fatty breading.  By using a dry ranch seasoning packet in the mix, you don't even need the high calorie dressing! Plus, it's super easy.  Toss the ingredients in a slow cooker, and you're done!  Serve this yummy chicken over rice, in a salad, as a wrap, or on a bun.  Here's how Mama makes it:

Slow Cooker Buffalo Chicken

Ingredients:
- 1 1/2 lb. boneless, skinless chicken breasts
- 1 c. buffalo sauce
- 1/4 c. chicken stock
- 1 pkg dry ranch seasoning
- 2 stalks celery, chopped
- 1 large carrot (or handful of baby carrots), chopped or shredded
- 1/4 c. onion, chopped

for wraps: (7 WW pts each without the cheese)
- 8 tortilla wraps
- 2 tomatoes, chopped
- lettuce
- bleu cheese crumbles or shredded cheese, optional

Slow Cooker Broccoli Mac 'n Cheese

Here's a healthy version of everyone's favorite comfort food - macaroni and cheese.  By adding broccoli, using evaporated milk and non-fat sour cream, and reducing the amount of butter, you can greatly reduce the fat and calories.  On top of that, it's made in a slow cooker without cooking the noodles first.  How simple is that?!  I'm officially in love with this dish!

Slow Cooker Broccoli Mac 'n Cheese

Ingredients:
- 2 1/2 c. whole grain macaroni, shells, or elbow pasta
- 12 oz. fat-free evaporated milk
- 2 1/2 c. skim milk
- 1 can broccoli cheese soup
- 1/2 c. non-fat sour cream
- 2 T. butter, melted
- 3 c. reduced fat shredded cheddar cheese
- 1 1/2 c. fresh broccoli, chopped
- salt/pepper, to taste

Toddler Meals: (Semi-Homemade) Cheesy Chicken & Broccoli Rice Casserole

This little gem is a Mama's kitchen original, created out of the need for more make-ahead toddler meals.  As we've gotten away from making so many purees, we've really started to miss the ease of heating up a few ice cubes and seconds later having dinner ready.  I find myself seeking more and more creative ways to have delicious and nutritious make-ahead meals that can be easily reheated and served.  This one's different than some of my usual ones in that it uses a lot of shortcuts to make it quick, easy, and doable for this working mama's busy schedule.  It uses several pre-cooked and/or microwavable ingredients and the only kitchen appliance needed is the microwave - talk about simple!  Here's how Mama makes it (and fast!):

Cheesy Chicken & Broccoli Rice Casserole

Ingredients:

- 1 (8.8 oz) package brown Ready Rice (or microwaveable frozen rice)

- 1 c. frozen broccoli, cooked and chopped

- 1/2 c. pre-cooked chicken, finely chopped

- 1 (10 3/4 oz) can broccoli cheese soup

- 1/2 c. shredded cheddar cheese

- 1/2 - 3/4 c. milk, as needed to thin

Working Mama Meal: Slow Cooker Chicken Noodle Soup

Here's a spur of the moment true working mama meal from a busy Monday morning.  With about 15 minutes until I had to leave, I was inspired by the Reames noodles in my freezer to make this classic, belly-warming comfort food for my loves.  Using ingredients on hand, including frozen noodles and chicken breasts, I tossed together this delicious meal on a day when I couldn't be home to cook dinner. 

Slow Cooker Chicken Noodle Soup



Ingredients:
- 1 lb. chicken breasts, can be frozen
- 1 can diced tomatoes
- 2 stalks celery, diced
- 1 c. diced carrots
- 1 small onion, diced
- 2 cartons (7-8 c.) chicken stock
- 1 T. Italian seasoning
- 1-2 t. salt, to taste
- 1/2 t. black pepper
- 1 (16 oz) package frozen noodles (not precooked)