Grilled Stuffed Meat Loaf

I’m craving meat loaf for some reason, so I thought I’d share. 

 

2 cups sliced fresh mushrooms

1 med. onion, thinly sliced

1 tbsp butter

1 egg, beaten

1/3 cup milk

1/2 cup old-fashioned oats

1/2 tsp salt

1/4 tsp pepper

1 1/2 lb ground beef

 

Sauce:

1/2 cup ketchup

2 tbsp brown sugar

2 tsp prepared mustard

 

In a lg. skillet, saute mushrooms and onion in butter until tender; set aside.

 

In a lg. bowl, combine the egg, milk, oats, salt and pepper.  Crumble beef over mixture and mix well.

 

On a lg. piece of heavy-duty foil, pat beef mixture into a 12×8 in. rectangle; spoon mushroom mixture to withint 1 in. of edges.  Roll up jelly-roll style, starting with a short side and peeling foil away while rolling.  Seal seam and ends.  Discard the foil.

 

Prepare grill of indirect heat, using a drip pan.  Form a double thickness of heavy-duty foil (about 14 in. square); cut 3 slits in foil.  Place meat loaf on foil; place on the grill rack over drip pan.

 

Grill, covered, over indirect med. heat for 35 min.  Combine sauce ingredients; brush over loaf.  Grill 15-20 min. longer or until meat is no longer pink and a meat thermometer reads 160.  Let stand 15 min. before slicing.

 

Yield: 8 servings

Apple ‘n’ Onion Chicken

OK, I must tell you all about the meal I made last night.  DELISH!  Here it is:

 

3 med. apples, sliced

2 lg. onions, thinly sliced

1 tbsp butter

6 boneless skinless chicken breast halves

1/4 tsp salt

1/8 tsp pepper

3/4 cup shredded reduced-fat Swiss cheese

1/4 cup grated Parmesan cheese

1/4 cup seasoned bread crumbs

1/2 tsp minced fresh thyme

2 tbsp unsweetened apple juice

 

In a lg. skillet, saute apples and onions in butter for 10 mins. or until tender.  Transfer to a 13x9x2 in. baking dish coated w/ cooking spray.  Top w/ chicken; sprinkle w/ salt and pepper.

Combine the cheeses, bread crumbs and thyme; sprinkle over chicken.  Drizzle w/ apple juice.  Bake, uncovered, at 350 for 30-35 mins. or until chicken juices run clear.

 

Next time, we’re going to try it w/ orange slices and orange juice.  That should be interesting…

Creamy Chicken Enchilada

I made this for us this last Saturday and it was DELISH!!!

1 pkg (8 oz) cream cheese, softened

2 tbsp water

2 tsp onion powder

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

5 cups diced cooked chicken

20 flour tortillas (6 in), room temperature

2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted

2 cups (16 oz) sour cream

1 cup milk

2 cans (4 oz each) chopped green chilies

2 cups (8 oz) shredded cheddar cheese

 

In a lg mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth.  Stir in chicken.

 

Place 1/4 cup down the center of each tortilla.  Roll up and place seam side down in 2 greased 13x9x2 in. baking dishes.  In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

 

Bake, uncovered, at 350 for 30-40 minutes or until heated through.  Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.

 

We froze one of the dishes and had it a few days later.  Still fantastic.  YOU MUST TRY!