Easy Weeknight Mini Meatloaf

I love meatloaf! Well, good meatloaf at least.  This is such an easy receipe too!  With all the cupcake fever that's still raging, making them into mini loafs is not only trendy (har har) but also cuts way down on the cooking time.  I got these silicone baking cups to make these loafs. The cups basically look like cupcake wrapper but are non stick and reusable for future rum cupcakes, oh yeah!

Prep time: 5 minutes
Cooking time: 25 - 30 minutes
Makes 12 mini loafs

You'll need:
1 pound extra lean ground beef or turkey or chicken (sorry not vegetarian friendly)
1 box stuffing
1 can condensed tomato soup
1 egg
1/2 small onion

Preheat oven to 350 degrees.  Chop onion.  Mix well together beef, stuffing, onion, egg and 3/4 can of soup.

Pack the mixture tightly into the bake cups. Tightly so when they're done, they don't fall apart.  Bake for 20 - 25 minutes.  Spread reminder of the soup over the loafs, bake another 5 minutes.

Done and done!  I served these with some roasted asparagus.  Enjoy!  Let me know how yours turn out.

Spring Lemon Risotto - with bay scallops (modify for vegetarian)

Risotto sounds so fancy when you see it on a menu but it's actually surprisingly easy to make.  Although it does need a bit of babysitting.  Despite its very creamy texture, it is actually very healthy. 


I add a bit of fresh lemon juice in this, gives it a little spring feel while still being warming and filling. Enjoy!

Prep time: 5 minutes
Cook time: 35 - 40 minutes
Makes 2 very large servings

You'll need:
3 tablespoons olive oil
1 cup risotto rice
1/2 medium onion (no red onions)
1/4 pound snap or sugar peas
3 cups chicken stock* or vegetable stock divided
1 pound bay scallops or substitute other vegetables like 1/4 pound asparagus or zucchini
Juice of 1/2 lemon

Chop the onion, not too fine and not too rough.  In a large sauce pan or saute pan, cook onion in olive oil for 3 minutes, until fragrant and translucent.

Add rice, cook for 2 minutes, it will sizzle.  Stir frequently, you definitely don't want to burn this.

*I use chicken bouillon because it's cheaper than buying chicken stock AND less packing makes it "green." Thanks CEJ for the tip!

Add 1 cup of stock, turn heat down to medium-low.  Simmer, let the liquid cook down.  Stir frequently towards the end, you want it to cook down without burning. You can check this by parting the rice and see how much liquid rushed back.  You're ready to add your 2nd cup of stock when there's not liqui rushing.

While that's cooking clean the snaps peas by sniping off the ends and cutting into thirds.  You can also prep any other veggies you may want to use.

Add 2nd cup of stock.  Simmer, let the liquid cook down.  By now, the rice should be visably plumper than before.

Add 3rd cup of stock.  After about 4 - 5 minutes of cooking, add vegetables and scallops.  Simmer, let the liquid cook down.  Taste the rice, it's should be done, not hard but soft and creamy.  Check to make sure the scallops are done as well.  If anything is not fully cooked, you can always add more stock or water to simmer it a bit longer.

Stir in lemon juice.  Serve with some fresh parmesan if you have any on hand.  Goes well with a fresh green salad.