Save Money

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Install Savings Money, keep track of your savings and save more !

Download at Google Play: MyMoney - Save Money

https://play.google.com/store/apps/details?id=com.sonpham.mymoney

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Stoner Cooking: Heinz Classic Meatloaf

Stoner Cooking: Heinz Classic Meatloaf

http://foodforrecipes.com/meatloaf/heinz-174-classic-meatloaf-recipes.html

Heinz Classic Meatloaf

This is truly classic comfort food. Every family has their own variation, but good cooks know to start with the best. And this is it.

Prep Time: 15 mins
Cook Time: 60 mins
Serves: 8

Ingredients
1 tablespoon Vegetable oil
1/2 cup Finely chopped onion
1/2 cup Finely chopped celery
1/4 cup Finely chopped green pepper
1 cup Heinz® Tomato Ketchup
1.5 pounds Lean ground beef
1 cup Soft, fresh breadcrumbs
1 Large egg, slightly beaten
1/2 teaspoon Salt
1/4 teaspoon Pepper

Preparation
1.Preheat oven to 350° F. Heat oil in a skillet set over medium-high heat. Cook onion, celery and pepper until softened, about 5 minutes.
2.Stir in Ketchup. Remove pan from heat and divide sauce mixture in half.
3.Combine one half of the sauce with ground beef, breadcrumbs, egg, salt, and pepper. Mix gently.
4.Pat mixture into a lightly greased meatloaf pan. Bake for 1 hour or until an instant-read thermometer reaches 165 F.
5.Rest meatloaf for 5 minutes. Reheat the reserved sauce mixture. Slice meatloaf and serve with sauce.

Nutrition Information
Serving Size: 1-inch slice

Amount/serving %DV*
Calories 400
Calories from Fat 80
Total Fat 9g 14%
Sat. Fat 2.5g 13%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 1150mg 48%
Carbohydrates 55g 18%
Fiber 3g 12%
Sugar 11g
Protein 25g
Vitamin A 8%
Vitamin C 15%
Calcium 15%
Iron 30%

*Percent Daily Values (DV) are based on 2,000 calorie diet

Easiest Rotini with Cheesy Italian Beef

Recipes - Easiest Rotini with Cheesy Italian Beef

Servings

6

Cook in

10 Min

Ready in

10 Min

    

Introduction

"Creamy, cheesy rotini pasta with strips of roast beef and mixed pickled veggies makes a quick and hearty one-pot meal." 

Ingredients

• 1 (12 ounce) box Barilla® Pronto™ Rotini 
• 2 cups cold water 
• 1 cup cold milk 
• 8 ounces deli-style roast beef, sliced into strips 
• 1/2 cup giardiniera, drained 
• 8 ounces VELVEETA®, cut into small cubes 
• Salt and black pepper to taste 

Directions

1. Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 cups of cold water and 1 cup milk into the pan ensuring that the water covers the pasta. Turn on the burner to high and set your timer to 10 minutes (optional: add about 1/2 teaspoon of salt to taste). 
2. Cook on high, stirring regularly, until most of the water and milk are absorbed, about 10 minutes but may vary by stove. After 7 minutes add beef; cook an additional 3 minutes. 
3. Remove skillet from the heat. Fold in cheese and giardiniera. Serve immediately.

(PRIMAL) CHICKEN ENCHILADA CASSEROLE

 Awesome casserole.
I know I tend to overuse the word “awesome” in daily life as well as online, and I'm trying to be mindful about it; but I can’t find better words to describe this dish.
Because this (Primal) Chicken Enchilada Casserole is so very delicious - awesome is the only word that comes to mind.
It’s like taking all the goodness of an enchilada, stacking it up, and baking it under a nice layer of mozzarella. Plus, it’s gluten-free and loaded with veggies. 
It may not look like, but it really is.

 I’ll confess it; making the primal version of this casserole it’s a tad more time consuming than the non-primal one.
In the latter case, you go to the grocery store and buy already made tortillas, shredded chicken, enchilada sauce and mozzarella; all you’re left to do is basically assemble the casserole.
But that’s not how we roll over here.
We like to make everything from scratch — and not because we think it’s funny to do the extra work, but because it’s healthier and tastes 200x better.

 So we make cauliflower tortillas, enchilada sauce, shredded chicken, okay, not the cheese (although I know quite a few people who make cheese at home!) and then we "create" the casserole.
A bit of sauce. Now layer away. Tortillas, chicken, cheese and sauce all up in there.
35 minutes in the oven and yum!

 Here’s the thing about this Primal Chicken Enchilada Casserole, it’s not as good as the regular one, it’s on a whole 'nother level.
It makes the regular one tastes....meh, or something.
The cauliflower tortillas are so yummy and they soak up the juice way better than regular flour tortillas. Every time you take a bite... It's like you've never eaten anything before.
This is one healthy casserole that will satisfy the even the most finicky eaters. 

(Primal) Chicken Enchilada Casserole                                                                


Ingredients 
Serves 6 - 8

1 lb / 453 gr free-range organic chicken breast
2 cups / 6.8 oz / 200 gr shredded mozzarella cheese, divided (you can also use Monterey Jack) 

Cauliflower Tortillas

1 small head of cauliflower, should yield 3 cups riced and packed
3 eggs
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Enchilada Sauce

4 tablespoons olive oil
2 tablespoons arrowroot powder*
2 tablespoons chili powder (adjust according to taste)
1 can (15 oz / 425 gr) tomato sauce
1 ½ cups / 350 ml water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ fine grain sea salt

*arrowroot powder acts like cornstarch

Directions

Chicken

Boil chicken breast in a large pot of water for 30 minutes. Then shred it with two forks. Set aside.

Enchilada sauce

Heat olive oil in a large skillet over high heat; stir in arrowroot powder and chili powder. Reduce heat to medium and cook, stirring constantly until light brown, about 2 minutes.
Stir in tomato sauce, water, cumin, garlic and salt; lower the heat to a gentle simmer and cook for 10 minutes, stirring every now and then. Set aside.

Cauliflower crust tortillas

Preheat oven to 375°F (190°C), line two baking sheets with parchment paper and grease them with olive oil.
In a food processor rice the cauliflower, until you get a texture finer than rice. (Once it’s riced measure it and make sure you have 3 cups packed).
Place cauliflower rice in a bowl and microwave on high for 2 minutes, give it a good stir and microwave for another 2 minutes.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry.
Place drained cauliflower rice back in the bowl and add eggs, salt and pepper and mix until combined.
Spread the mixture onto the lined baking sheets into 8 fairly flat circles.
Place in the oven for 10 minutes, then peel them off the parchment paper, flip them and bake for further 6 to 7 minutes.
Heat a nonstick medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them (1 minute per side).

Assemble the casserole

Preheat oven to 375°F (190°C). Place a few spoonfuls of enchilada sauce in the bottom of 8x8 baking dish. Place two tortillas in the bottom of the dish, overlapping to cover the entire surface (to get each layer completely covered with tortillas, I cut 1 additional tortilla into fourths and used it to cover the corners).
Layer chicken, cheese, sauce and tortillas; repeat once to make a total of 2/3 layers.
Cover the top with enchilada sauce and 1 cup of cheese.
Cover the baking dish with well-oiled aluminium foil and bake for about 30 minutes.
Remove foil and bake uncovered for additional 5 minutes, until cheese starts to brown and sauce is bubbling.
Remove from the oven and allow to rest for at least 15 minutes before serving.

Nutrition facts

One serving yields 370 calories, 22 grams of fat, 8 grams of carbs and 32 grams of protein.

[Casseroles & Gratins] Roasted Eggplant and Tomato Gratin

Roasted Eggplant and Tomato Gratin                                                                  Print this recipe!
Adapted from The New York Times 09/02/2008

Ingredients
Serves 6

Tomato sauce

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 ½ (28 oz / 800 gr) cans diced tomatoes (I used Muir Glen)
2 sprigs fresh basil
1 teaspoon fine grain sea salt
Ground black pepper to taste

Gratin

2 large eggplants (about 2 lbs / 900 gr in total)
¾ cup / 2.6 / 75 gr grated Parmesan cheese
4 tablespoons almond meal (I used Bob’s Red Mill)
1 tablespoon olive oil

Directions

Roast Eggplant

Preheat the oven to 450°F (220°C).
Cut the stem and calyx off the eggplant, and cut the body lengthwise in half.
Line a baking sheet with foil, and brush the foil with olive oil.
Place the eggplant on the foil, cut side down. Place in the oven and roast for 15 to 20 minutes.
Remove from the oven when skin starts to shrivel, the edges and cut surface are browned, and the eggplant has softened but not collapsed.
Use a spatula to detach from the foil if the eggplant is sticking.
Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for at least 15 minutes.

Tomato sauce

In the meantime make the tomato sauce. Heat the olive oil in a large (preferably nonstick) skillet over medium-high heat, add onion and saute’ until translucent, about 5 minutes.
Add garlic and stir until fragrant, about a minute, then add diced tomatoes, salt, black pepper and basil sprigs.
When it starts to bubble, turn down the heat to medium-low and cook, stirring every so often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes.
Remove the basil sprigs and set aside.

Assemble gratin

Preheat oven to 400°F (200°C).
In a small bowl combine ¼ cup of Parmesan with the almond meal. Set aside.
Oil a 9x13-inch baking dish (about two-quart).
Spread ½ cup of tomato sauce over the bottom of the dish.
Slice the roasted eggplant about ¼-inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan.
Repeat the layers one or two more times (depending on the shape of your baking dish and the size of your eggplant), ending with a layer of tomato sauce topped with the Parmesan and almond meal mixture you set aside.
Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top.
Remove for the heat allow to sit for at least 10 minutes before serving.
Serve hot, warm, at room temperature or cold (the latter being my favorite way!)

Nutrition facts

One serving yields 214 calories, 11 grams of fat, 22 grams of carbs and 9 grams of protein.

 Over the years I’ve learned that the best way to deal with GF during those days is to be overly nice, talk little (because whatever you say may be misinterpreted, misconstrued and/or used against you) and just be around her for support.
Shower her with love, affection and delicious food.
Allow me to rephrase that...delicious, healthy and LIGHT food.
Because she already feels bloated, there’s no need to get into the “You’re trying to make me fat” conversation.
Light food such this Roasted Eggplant and Tomato Gratin.
Think of this as a delicious, low-calorie, low-carb version of eggplant Parmesan. Instead of breaded, fried eggplant, the eggplant is roasted, sliced and layered with a rich and tasty tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
No need for mozzarella this time around; since we’re in THOSE days we’re keeping the calories down or I’ll let you deal with the Hulk.

[Casseroles & Gratins] High-Protein Zucchini Parmesan

There’s this thing where you can use zucchini instead of eggplant and make zucchini parmesan...and it’s D-E-L-I-C-I-O-U-S!
Seriously, I've been making this recipe for years and it always delivers.
Crispy-crunchy grilled zucchini layered with tasty tomato sauce, Parmesan cheese and eggs.
No mozzarella.
You won’t miss it, I promise. Don’t ask me why. But subbing mozzarella with beatnen eggs works. It’s like our little secret.
Shhhh...don’t tell anyone.

You can check that stats below, but we’re using lots of veggies here. A bit of cheese (and please use real Parmesan cheese if you can). And there’s a lot of protein too, thanks to the eggs.
I’m going to say something controversial here: I think I like it even better than eggplant parm now and I didn’t think that was possible. Wait, WOT?

High-Protein Zucchini Parmesan                                                                         

Ingredients 
Serves 6

Grilled zucchini

6 large zucchini, sliced lengthwise
Zest and juice of one lemon
2 tablespoons olive oil
1 teaspoon fine grain sea salt
Ground black pepper to taste

Tomato sauce

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 (14.5 oz / 411 gr) cans diced tomatoes (I used Muir Glen)
2 sprigs fresh basil
1 teaspoon fine grain sea salt
Ground black pepper to taste

1 cup / 1.8 oz / 50 gr grated Parmesan cheese, divided
3 large free-range organic eggs, lightly beaten

Directions

Tomato sauce

To make the tomato sauce. Heat the olive oil in a large (preferably non-stick) skillet over medium-high heat, add onion and saute’ until translucent, about 5 minutes.
Add garlic and stir until fragrant, about a minute, then add diced tomatoes, salt, black pepper and basil sprigs.
When it starts to bubble, turn down the heat to medium-low and cook, stirring every so often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes.
Remove the basil sprigs and set aside.

Grilled zucchini

Wash the zucchini, cut the ends off and cut lengthwise into ¼-inch slices. Be careful as the knife can slip on the shiny surface of the zucchini; work on a solid, unmoving surface.
Place zucchini slices into one of those enormous ziploc bags, or two regular-sized ziploc bags.
Pour in olive oil, lemon zest, lemon juice, salt and pepper.
Seal the bag and shake well to get zucchini slices all coated.
Heat a grill pan (or an outdoor grill) over medium heat (if you don’t own a grill pan, you can use a regular skillet), and grill/cook the zucchini for 5-7 minutes on each side (the zucchini should be soft throughout when poked with a fork and have nice grill marks on each side when they are done.)
Set aside.

Assemble Zucchini Parmesan

Preheat oven to 400°F (200°C) and place a rack in the middle.
Cover the bottom of a 9x13-inch baking dish (about two-quart) with two tablespoons of tomato sauce and arrange zucchini slices on top to form an uniform layer.
Cover the zucchini with tomato sauce, sprinkle some Parmesan cheese and then spread 3 to 4 tablespoons of beaten eggs (you’ll need to use the back of the spoon to spread them uniformly).
Repeat to make 3 layers, making sure to end with a uniform layer of tomato sauce and top with the remaining Parmesan cheese. 
Bake in the oven for about 40 minutes until hot and beginning to brown.
Let set at least 15 minutes before serving.
This dish tastes better the day after!

Nutrition facts

One serving yields 210 calories, 12 grams of fat, 13 grams of carbs and 13 grams of protein.

[Casseroles & Gratins] ROASTED TOMATO, ZUCCHINI AND SMOKED CHEESE CASSEROLE

Roasted Tomato, Zucchini and Smoked Cheese Casserole                     

Ingredients 
Serves 4

3 medium zucchini
3 large tomatoes
12 slices good tasting smoked cheese (such as Gouda, Cheddar or Scamorza)
½ teaspoon thyme
½ teaspoon oregano
2 tablespoons olive oil, divided
½ tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon fine grain sea salt, divided
Ground black pepper to taste

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle. Line two baking sheets with parchment paper and set aside. 
Wash the zucchini, cut the ends off and slice into ¼-inch thick rounds.
Place zucchini rounds in a large bowl, sprinkle with thyme, ½ teaspoon salt, ground black pepper and drizzle with one tablespoon of olive oil. Toss until they’re evenly coated.
Arrange zucchini rounds onto the lined baking sheet, taking care not to overlap them (if they don’t fit onto 1 baking sheet, use 2.)
Roast in the oven for about 10 minutes until they start to lightly brown. Remove and set aside.
Wash tomatoes and slice into ½-inch thick slices and arrange them onto the remaining lined baking sheet. Sprinkle with oregano, garlic, remaining ½ teaspoon of salt, pepper and drizzle with remaining tablespoon of olive oil and balsamic vinegar. 
Roast in the oven for about 15 to 20 minutes, until the tomatoes are concentrated and beginning to caramelize. Remove and set aside.
Lightly grease the bottom of 4 ramekins (or a 2-quart baking dish).
Cover the bottom of each ramekin with one tomato slice, then 4 zucchini rounds and top with one slice of cheese.
Repeat to make 3 layers (or stop at 2 if they don’t fit into the ramekins) making sure to end with a slice of cheese.
Bake in the oven for 8 to 10 minutes, until the cheese is bubbling.
Serve warm.

Nutrition facts

One serving yields 267 calories, 19 grams of fat, 9 grams of carbs and 15 grams of protein.

 I love smoked cheese.
Well, more like I love anything that is smoked.
Give me some smoked pork ribs or some of that Italian smoked prosciutto called “speck”, and I’m one happy camper.
But my heart lies with smoked cheese. Smoked cheddar, smoked gouda or queso idiazabal get my motor running.
In fact, I seldom buy them because they are just too tempting. Once I start, I can't stop eating them.
When I was a kid, my sis had to wrestle the knife out of my hand or I’d happily eat the whole slab of smoked cheddar, piece by piece.
Sometimes I would even hide the piece of cheese in the refrigerator - under a head of lettuce or something - and deny any knowledge of how it got there - if my mum would later discover it.

 Here’s the thing about smoked cheese, it tastes like meat. Seriously.
Once I made (GF) Mac & Cheese using smoked gouda, and I swear my friends asked me if I had put bacon it.
Something to keep in mind for those vegetarians that may miss the flavor of bacon.
Throw some smoked cheese in and you’re halfway there to the real thing.
Do you know that you can actually smoke cheese on your BBQ? For real.
All you need is a soldering iron, a tin can and hardwood chips.
I would love to try it as well - even if that sounds a bit too MacGyverish to me - but something tells me not to. You know, I might burn down the house or something like that — talking about smoking everything.
Better to walk a couple of blocks to Murray’s to get me some of their amazing maple leaf smoked Gouda.

 Okay, onto this casserole.
This is like the perfect dish to whip up during the summer when your garden’s too prolific or when you buy too much summer produce at the farmers’ market (e.g., zucchini and tomatoes).
Roasted zucchini are layered with caramelized tomatoes and smoked cheese.
What’s there not to love?
This irresistible casserole is a nice vegetarian dish on its own or can be a great side to grilled fish or meat.
Trust me, this recipe is always a hit. In fact, I usually have to double it all the time, and still there are no leftovers.