Easy Meatloaf

Easy Meatloaf
  • 1 egg
  • ¼ cup ketchup
  • 4 tablespoons barbeque sauce
  • 1 teaspoon Worcestershire sauce
  • ¼ cup sugar
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • ½ teaspoon seasoned salt
  • 1 pound ground beef
  • ⅔ cup dry bread crumbs
  • ⅓ cup shredded Cheddar cheese
  1. Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan.
  2. In a bowl, stir together the egg, ketchup, barbeque sauce, Worcestershire sauce, brown sugar, onion, parsley, garlic, and seasoned salt. Mix in ground beef, bread crumbs, and Cheddar cheese. Spread into the loaf pan. I also added an additional 2 tbsp of bbq sauce over the top of the meatloaf.
  3. Bake 55 minutes in the preheated oven till the internal temperature reaches at lease 160 degrees F.

Herbed Turkey Pasta Salad


Herbed Turkey Pasta Salad
  • Salad:
  • 8 ounces tricolor rotini pasta (about 3 cups)
  • 1⅓ cups 1 inch pieces fresh asparagus or small broccoli florets
  • ⅔ cup diagonally sliced carrots
  • 1 cup diced cooked turkey breast
  • 1 cup reduced-fat mozzarella or Swiss cheese
  • ⅓ cup sliced black olives
  • ¼ cup sliced scallions
  • Dressing:
  • ¼ cup plus 2 tablespoons nonfat or light mayonnaise
  • ¼ cup nonfat or light sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons orange juice
  • ½ teaspoon each dried parsley, thyme, and rosemary
  • ⅛ teaspoon ground white pepper
  1. Cook the pasta until almost al dente according to package directions. Add the asparagus or broccoli and the carrots to the pot, and cook for another 30 to 60 seconds or until the asparagus or broccoli turns bright green and is crisp-tender and the pasta is al dente. Drain, rinse with cold water, and drain again. Transfer the mixture to a large bowl, and toss in the turkey, cheese olives and scallions.
  2. In a small bowl, combine all the dressing ingredients, and stir to mix well. Pour the dressing over the salad, and toss gently to mix well.
  3. Cover the salad and chill for at least 2 hours before serving. Toss in a little more mayonnaise just before serving if the salad seems too dry. Serve over a bed of fresh salad greens if desired.

Rigatoni Con Ricotta


Rigatoni Con Ricotta
  • 1 pkg Rigatoni (16 oz)
  • 2 eggs
  • 1 container ricotta cheese (15 oz)
  • ¾ cup Parmesan cheese
  • 1 tbsp dried parsley
  • 2 jars (26 oz each) Barilla Lasagna & Casserole sauce or Marinara Pasta Sauce
  • 4 cups shredded cheese
  1. Preheat your oven to 375. Spray a 13x9x2 inch baking pan with cooking spray. Cook the rigatoni as directed on the package.
  2. Beat the eggs in a bowl. Stir in the ricotta cheese, Parmesan cheese, and the parsley.
  3. In the baking pan, pour in 2 cups of the lasagna sauce and cover the bottom of the pan. Use half of the rigatoni noodles next, and top with half of the ricotta cheese mixture. Drop the cheese in by spoonfuls. Then add 2 cups of mozzarella cheese over the top. Next, add 2 cups of lasagna sauce, the remaining rigatoni pasta, and the remaining ricotta mixture. Top with 1 cup of mozzarella cheese, the remaining lasagna sauce, and the remaining one cup of mozzarella cheese.
  4. Cover with foil and bake 60 minutes. Uncover and bake for an addition 5 minutes or until the cheese is melted. Let stand 15 minutes before serving.