A full meal for dinner tonight plus an addition to the freezer as well.  When I make meatloaf, I usually make an extra to go into the freezer for a meal later in the month.

Turkey Meatloaf (Each loaf makes about 6-8 servings)

3 lbs. Cahill ground turkey
2 c. chopped onion
2 Tbsp. Spice Club minced garlic
2 tsp. Sebree salt
1 tsp. Spice Club black pepper
1 c. Chef’s Cupboard Italian Seasoned bread crumbs
1/2 c. Fit & Active Plain Yogurt
3 (8 oz.) cans of Happy Harvest tomato sauce
2 Goldhen eggs

Preheat the oven to 350º.  In a skillet, sauté onion and garlic in oil until softened.  Put onions and garlic in a large mixing bowl.  Add salt, pepper and one can of tomato sauce.  Stir in the bread crumbs, yogurt and egg and let stand for about 5 minutes.  Add the turkey and mix well with your hands.  Shape into two loaves in a shallow baking dish.  Pour a can of tomato sauce over each of the loaves.  Bake one loaf uncovered for an hour and fifteen minutes.  Flash freeze and package the second loaf for the freezer.

Remember to baste the loaf in the oven several times while cooking.

In the past, I’ve also added grated carrots to this as well.  Out of tomato sauce?  Use barbeque sauce or ketchup instead.

Remember the nice large batch of bread dough I made yesterday?  Tonight I’ll be using some of the boule dough to make these…

Garlic Parmesan Pull Apart Bread (8 servings)

1 lb. Boule Dough
1/3 c. Happy Farms butter, melted
1 c. Reggano Parmesan cheese
2 tsp. Spice Club Italian seasoning
1 tsp. Spice Club garlic powder

Preheat oven to 350º.  Lightly spray a fluted pan with oil.  Combine the cheese, seasoning and garlic powder.  Cut the dough up into about 32 pieces.  Round each piece of dough out, roll each in the melted butter  and then roll in the cheese mixture.  Arrange these evenly in the pan.  Cover pan with plastic wrap and let dough rise for about 30 minutes.  Bake for about 25-30 minutes or until nicely browned.  Cool for five minutes, then invert onto serving plate.  Let cool for a few minutes before serving.

Mashed potatoes for tonight are out of a box.

Gotta love those Impossibly Easy Pies.  This one is made even easier by using canned chili instead of making my own.

Easy Chili Pie (6 servings)

2 cans Fit & Active Vegetarian Chili with Beans
1 c. Happy Farms shredded Cheddar cheese
1/2 c. Baker’s Corner baking mix
1 c. Friendly Farms 2% milk
2 Goldhen eggs

Spray a 9″ pie plate with cooking spray.  Pour both cans of chili into pie plate.  Sprinkle cheese on top of chili.  In another bowl, stir baking mix, milk and eggs with a whisk until blended.  Pour on top of chili.  Bake for 30-35 minutes.  Let stand for five minutes before serving.

Per Serving: 270 Calories; 11g Fat (36.9% calories from fat); 24g Protein; 21g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 691mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.

Needed a quick breakfast for the kids this morning as we had to leave earlier than normal because of the snow.

Chocolate Oatmeal (2 servings)

1 3/4 c. water
1 envelope LaMissa Hot Cocoa mix
1 c. Millville Quick Oats

Bring water and hot chocolate mix to a boil.  Stir in the oats.  Cook for about one minute over medium heat until thickened.  Stir occasionally.  Stir up before serving.

Quick and easy chocolate goodness first thing in the morning.  Yum.

Per Serving: 193 Calories; 3g Fat (12.9% calories from fat); 7g Protein; 37g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 31mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

I was in a bit of a dessert mood tonight so I whipped up some Five Minute Mousse.  I’m sure this was originally a Jell-O recipe but I’ve been making this so long I no longer remember.

Before the whipped topping was added...

Five Minute Mousse

1 1/2 c. Friendly Farms 2% cold milk
1 pkg. Mr. Pudding instant pudding, any flavor
1 1/2 c. Sundae Shoppe thawed whipped topping, divided

Mix milk and pudding mix.  Beat for two minutes.  Stir in one cup of the whipped topping.  Spoon into the dessert cups or you can put into one big bowl.  Refrigerate.  When ready to serve, top with remaining whipped topping.

You can put chocolate or caramel dessert toppings on this too for an extra treat.

Five Minute Mousse – 4 servings:  230 Calories; 9g Fat (34.7% calories from fat); 3g Protein; 35g Carbohydrate; 0g Dietary Fiber; 7mg Cholesterol; 423mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

Just a quick and easy dinner tonight.   Can be thrown together from the pantry.

Tuna Casserole (4 servings)

1 can Sea Net tuna
1 can Happy Harvest Mixed Vegetables
1 can Chef’s Cupboard Cream of Celery soup
1/2 bag of Reggano Egg Noodles
1/4 c. chopped onions
1 clove’s worth of Spice Club Minced Garlic

Boil egg noodles and drain.  In a saucepan, sauté onions and garlic then add rest of the ingredients (except egg noodles) until heated through.  When egg noodles are done, mix with the rest of the ingredients and put into a casserole dish.  Cook this at 350º for about 20 minutes.

My husband and one of my daughters likes to sprinkle some Parmesan cheese on their servings.  I don’t care for it but you might.

Per Serving: 284 Calories; 6g Fat (19.8% calories from fat); 18g Protein; 38g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 447mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

As I might have mentioned, this family loves their bread.  However, even though I have a bread maker, it’s just a pain to use sometimes and you only have one loaf when you’re done.  When I found the book Artisan Bread in Five Minutes a Day,  I was in heaven.  Basically, you mix up a giant batch of bread (4 lbs.) and can use it out of your refrigerator for the entire week.  Just cut off a hunk, pick your shape and let it rise.  They have several different types and I generally have one or two of those in the fridge at any given time.  Even the containers I use are from Aldi!  Those 5 quart buckets of ice cream from there are perfect for this.

Today I’m mixing up two of the breads, the Master Boule and the Olive Oil Dough.  We’re planning on having pizza on Friday and the Olive Oil makes a great crust for that.

One of the great parts about this too is if you’re not using up the bread in a timely manner, you can just toss it in the freezer to use at a later date.  I’ll often cut off a pound with each batch and put it in the freezer for those days I don’t have any mixed up and ready to go.

Jeff Hertzberg MD and Zoe Francois the authors of the book also have a great website with a lot of great new ideas using their various master dough recipes.  They’ve also got a great new book out Healthy Bread in Five Minutes a Day which I’m saving up for and will hopefully be able get soon.  Also big news…in 2011 they’ll be coming out with a third book featuring pizza and flatbreads.  We love our pizza here and I’m looking forward to it.

PS:  You’ve got to check out the Pizza Lollipops on their website.  They’re cute and perfect for the kids lunchbox (although I think they’ll be great for my lunch too).

Boring I know but have to finish up those leftovers.  The remainder of the soup, salad, a couple of peach slices and call it a day.

I was kinda sluggish this morning so we just had cereal and milk.  Not very exciting I know but I just wasn’t in the mood to make a hot breakfast this morning.

Tonight for dinner we had Sloppy Joe Turnovers which is found here  http://www.momadvice.com/aldi/index.php/main-dishes/sloppy-joe-turnovers.  These are delicious and the kids like the mini pie shapes.

I was going to make the Shoestring Potatoes with this but the girls wanted to help make the turnovers and after their “help” I just didn’t want to deal with the potatoes so I made a quick salad and added some sliced canned peaches to round out the dinner.  It was a big success and we’ll be making more in the future.

Sloppy Joe Turnovers – 5 Servings:  525 Calories; 33g Fat (57.6% calories from fat); 20g Protein; 35g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 1107mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.

Nothing exciting for lunch.  Leftovers from the soup yesterday.  Getting ready to brown up about five pounds of ground beef.  Four of that will go into the freezer to be ready to go for other meals.  One pound is for tonight.  We’re having Sloppy Joe Turnovers and Fries.