Glazed Meatloaf

1 1/2 ground beef
1 egg
1 cup milk
1 cup breadcrumbs
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons mustard
1/3 cup ketchup

In bowl, mix together beef, egg, onion, milk, breadcrumbs, slat and pepper. shape two small loaves in a 9x13 baking dish. In separate bowl, mix brown sugar, mustard and ketchup. Pour over meatloaf. Bake at 350 degrees for 40 - 45 minutes, or until done through.

I usually cook mine in two small loaf pans instead of the 9x13 pan.

Zucchini Bake

You can also use yellow squash for this...or a combo of both.

8 zucchini
1/4 cup butter, plus another tablespoon to dot with
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 - 1 teaspoon salt (to taste)
1/4 cup finely diced/minced onion
1 cup dry bread crumbs
1/2 cup - 1 cup Parmesan cheese, depending on taste

Do not peel zucchini; just wash and cut ends off. Cut into quarters; put in large pot and bring to boil. Boil 8-10 minutes, or until almost tender; drain well. Transfer drained zucchini to 9x13 baking dish. Melt butter in medium sized, microwave-safe bowl. Stir in cheese, sour cream, salt and onion. Pour over zucchini. Dot with remaining butter. Shake/pour breadcrumbs over entire mixture; sprinkle with Parmesan cheese. Bake at 350 degrees for 20-25 minutes. Cheese should be lightly browned.

Breakfast of Champions :)

Farm fresh eggs, cheese, and butter (on the biscuit); fresh strawberries; and fresh-squeezed orange juice. Drizzled some local honey over the biscuit. Now I will go to church, then I will rest. 

Moroccan-Style Stuffed Acorn Squash

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
1 (14 oz) can chicken broth
1 cup uncooked couscous (I used the pearl kind; any will do)

NOTE: I don't like celery. Sorry, just don't. So I doubled up on the carrots. Worked just fine.

Preheat oven to 350 degrees.

Arrange squash halves - cut side down - on a baking sheet. Bake 30 minutes, or until tender. Dissolve sugar in melted butter. Brush squash with butter mixture. Keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook until vegetables are tender.

Pour chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

You will likely have leftover stuffing...it tastes pretty good all by itself. I had it for lunch the next day since all the squash were gone. :)

Eggplant Bake

1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant, sliced into 1/2 inch rounds*
salt to taste
1 medium onion, sliced
1-2 tomatoes (depending on the size and how much you like them), sliced
1 cup grated Parmesan cheese

*I sliced the eggplant then salted them on both sides and put them in a colander to soak/drain for 30 minutes. Then I rinsed them and patted them dry. This helps keep the eggplant - especially a larger one - from tasting bitter.

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.

Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in two separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant in oil until just golden brown on both sides. Drain on paper towels; season with salt.

In the prepared baking dish, layer eggplant, onion, tomatoes and cheese. Bake for 30 minutes, or until cheese is melted and bubbly.

(This recipe is modified a bit from one found on allrecipes.com.)

Broccoli Quiche

one 9-inch pie crust (I like the deep dish ones)
1 cup chopped broccoli
1/2 cup chopped onion
1/2 cup chopped mushrooms
2 whole eggs plus 2 egg whites
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
 3/4 cup milk
3/4 cup shredded Swiss or mozzarella cheese (I usually use the mozzarella)
2 tablespoons flour

 Preheat oven to 400 degrees. Bake pie crust for 5 minutes; remove from oven and set aside. Decrease oven temperature to 350 degrees. Combine whole eggs and egg whites and beat together. Add broccoli, onions, mushrooms, salt, pepper, and parsley; stir together gently. Add milk, cheese, and flour. Stir mixture together and pour into warm pie crust. Bake for 35-40 minutes or until knife inserted into center comes out clean.

Zucchini Pie

(from allrecipes.com)


1 1/2 cups grated zucchini
3/4 cup buttermilk baking mix (I didn't have any so I used buttermilk pancake mix)
1 tomato, chopped
1/2 cup fresh corn kernels (one ear did it for me)
1/2 cup diced onion
3/4 cup shredded cheddar cheese
2 eggs, beaten

Preheat oven to 350 degrees. Lightly butter a 9-inch pie plate. In a medium bowl, mix ingredients together. Pour into pie plate. Bake, uncovered, for 45 minutes. (I did lay a piece of foil over mine for the last 5 minutes or so because it was already nicely browned.)