Happy Sunday Bloggies!
I took Friday and Saturday off from work outs due to a tenderness in my knee. It was super funky! Friday my knee felt swollen — like there was extra fluff around it when I tried to bend it. Then, yesterday it felt over-bendy. That’s hard to explain, but it didn’t feel 100% stable. So, I listened to my body and gave it a day or two off.
Right now I have two delish recipes cooking away. I’m trying to pre-cook some of our meals, ala Kelly. Hubs and I always end up spending too much money during the week because when it comes time to cook we’re tired, or too hungry to take the time to make something. So, by pre-making some of our meals I’m hoping that cuts down on the number of times we eat out for convenience. This will keep our wallets fatter and our waistlines slimmer. Fingers crossed! I’ll plan to post pictures and reviews once I’ve tasted them. However, if it tastes as good as it smells, this is gonna be a week of good eats!
Speaking of good eats, I wanted to share the mini meat loaves recipe that hubs and I enjoyed. We modified the recipe a little, but I’ll share the original ingredients in parentheses next to our subs.
17 saltines, crushed fine to about 2/3 of a cup
1/4 cup skim milk (they don’t designate a type of milk)
3 tbs Worcestershire sauce
1/3 cup minced fresh parsley
1 1/2 tbs Grain Mustard (they call for dijon)
1 large egg
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper
salt and pepper to taste
1 lb 99% lean ground turkey, 1 lb 90/10 ground pork (they use 1.5lbs meat loaf mix)
For glaze: 1/2 cup ketchup, 1/4 cup packed light brown sugar, 4 tsp cider vinegar
1. Adjust oven so one rack sits on the middle position. Place broiler pan on the rack and preheat over to 500 degrees. (This took our oven 14 minutes.)
2. Mix your saltine crumbs, milk, worcestershire sauce, parsley, mustard, egg, onion powder, garlic powder, cayenne pepper, 1/2 tsp of salt, and 1/2 tsp of pepper together in a large bowl. Once it is mixed, add your meat and mix together with your hands until it is all evenly combined. With your finger draw lines to divide the bowl into four identical quads (basically draw a cross in the meat with your fingers). Use each meat section to form a tightly packed mini loaf — four total.
3. Heat vegetable or olive oil (about 2 tsp) in a large nonstick skillet over medium high heat until the oil is just smoking. Then cook the loaves until each side is browned. (This took us about 3 minutes a side.)
4. While your meat is browning, mix together the three glaze ingredients in a small bowl. Keep this handy. (Pro-tip: shake your vinegar before pouring it out. That keeps the flavors from settling awkwardly and leaving you with a strange taste.)
5. Transfer your browned loaves onto your pre-heated broiler pan and spoon a heaping tablespoon of your glaze onto each loaf. Bake until the interior of each loaf is 160 degrees. (The recipe says this should take 7-9 minutes; since our loaves were slightly bigger, this took us about 20 minutes.)
6. Let rest for 3-5 minutes, then serve with the rest of the glaze available for saucing things up more.
This was yumm-o! With our bigger loaves, hubs and I probably could have split one loaf but we were greedy little pigs the nights we ate these. I think they may have even tasted better after reheating the second night. We have them with fresh mashed potatoes and salads. Next time, I think we’re going to add diced onions into the mix for a little crunch.
Man, now my stomach is growling! Time for a little afternoon snack, finishing up my current cooking projects, and hitting up the gym. What did you cook this weekend?