Garden Meatloaf

I love meatloaf, and I love trying to make it different each time. My inspiration came to me when a zucchini in my garden was ready for picking. So I added a ton of herbs and veggies from the garden and the result was a very fresh, yummy meatloaf.

• 2 lbs ground beef, turkey or chicken
• 1 sweet pepper, chopped
  
• 1 small zucchini, chopped
• 1/2 a white onion chopped
• 2 cloves garlic chopped
• 2 green onions, chopped
  
• 2 Tablespoons fresh basil, parsley, oregano and chives chopped
• 2 eggs
• 1/2-3/4 cups Italian breadcrumbs (depending on texture)
• 1/2 cup Parmesan cheese
  
• 1/2 cup tomato sauce or ketchup, plus some for the top

Preheat oven to 400 degrees. Cook for 25-30 minutes. You can be really versatile with the veggies you throw in here. This came out really moist and the veggies were perfectly cooked!

Spinach Pesto Chicken

My garden is overflowing with basil. My husband picked some and we had two huge bunches wrapped up plastic wrap. I've never made pesto before, but I've eaten it on sandwiches and such. As I was blending up the basil, I remembered we had spinach in the fridge. Thus, spinach pesto was born.

• 2 cups packed basil
  
• 1 cup packed spinach
• 1/2 cup extra virgin olive oil
• 3 garlic cloves
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped walnuts (pine nuts are expensive, you can use em, but walnuts taste the same)
• 1 lb thin sliced chicken, salt and pepper
  

In a food processor or blender put basil, spinach, garlic, cheese and walnuts. Pulse and mix in olive oil while blending. Saute chicken with salt and pepper in large skillet. Remove chicken and spoon pesto over chicken. Since my whole family eats pasta, I mixed the pesto up in the pasta and put the chicken on top. You can eliminate the pasta completely. This would be awesome with shrimp too.

Citrus Cole Slaw

Hey everyone, I am back on the weight loss band wagon! I am 5 weeks post pardum and 25lbs down from the 40 I gained! I seem to be at a stall right now, but I'm working on it day by day.

This recipe is something I've made in the passed and decided to make it for my cousins graduation party tomorrow. This is an awesome recipe for all the BBQ's and parties this summer. I have mayonnaise, always have. This is a mayo free cole slaw that is SO good.

• 1 bag cole slaw mix from super market
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon splenda or another sweetener
  
• 1 Tablespoon lemon juice
• 1 Tablespoon lime juice
• The juice of one whole orange
• 1 teaspoon each of salt and pepper

Add all the ingredients in a bowl. Mix well. Refrigerate over night and serve.

Introducing...

Sage Heather Kunkelman into the world!

Born April 25, 2010 (her due date!)

6lbs 6oz 20 inches long at 9:31pm

She is 5 weeks old now and is an awesome baby! Already sleeping through the night!

Crock Pot Beef and Mushroom Stew

OK this baby is cooking longer than I thought she would be. I am due in 7 days, and I'm still cooking. I felt like beef stew tonight, not sure why. I just threw a bunch of things together and it's pretty darn good!!

• 1-2 lbs beef pieces, I used stir fry strips




• 2 Tablespoons chopped garlic




• 1/4 cup flour




• 1 14 ounce can beef broth




• 6 ounces tomato paste




• 1 can diced Italian style tomatoes, undrained




• 16 ounces assorted and chopped mushrooms




• 1 can whole white potatoes, drained




• 2 cans sliced carrots, drained




• 1 box frozen green beans




• 5-6 springs fresh thyme




• 1 cup water




• salt and pepper to taste

Salt and pepper beef. In a skillet on medium high heat brown beef. Towards the end of the browning, add in chopped garlic and the flour. Turn off heat and mix together. Put in crock pot. Add the rest of the ingredients and mix well. Cover and cook on high for 4-6 hours, or low for 6-8 hours. I served this over wheat egg noodles.

Peach Salsa Chicken

I think this may be my last recipe before the baby comes. I've been having LOTS of contractions today and yesterday. If the baby's born tomorrow, it will be my hubby b-day too!! I've been on a peach thing recently, I cannot wait for peach season in Jersey. Thus this recipe was born.

• 1-2 lbs boneless, skinless chicken breast
• 1 Tablespoon olive oil
  
• 16 ounces diced peaches, drained from can juices


• 2 plum tomatoes, diced


• 2 small jalapenos, diced and de-seeded


• 1 small white onion, diced


• 2 cloves garlic chopped


• zest and juice of 1 lime


• 2 Tablespoons fresh cilantro and 2 Tablespoons fresh parsley, chopped
  
• salt and pepper to taste on chicken and in salsa

Preheat oven to 375. Salt and pepper both sides of the chicken breast and place on a baking dish. In a bowl add all the remaining ingredients for the salsa. Mix together and season with salt and pepper. Pour evenly over chicken and back for 20-30 minutes depending on how thick your chicken is. We liked this a lot! I served it with brown rice and broccoli. Enjoy!

Crunchy Roasted Chick Peas

Are you down for some guilt free snacking? Here's the easiest, high protein snack around. And it's very versatile.

• Canned chick peas, drained well and dried


• olive oil


• spices, any you prefer. I used salt, pepper, chili powder and cumin powder. Feel free to add any spices you like, and exclude ones you don't. I bet dried dressing mix would be good here too. You can also make these sweet by adding splenda and cinnamon or some honey. Be creative.

Preheat over to 400 degrees. On a baking sheet drizzle with olive oil and any spices you prefer. Mix well. Bake for 40 minutes, but mix chick peas up every 10 minutes. Be careful, some will pop like popcorn in the oven. After baking let cool for about 10 minutes to get crunchy. I do not like the taste of chick peas normally, but these are crunchy and delicious.