Dinner List 3

Meatloaf with Gravy and Mashed Potatoes
For the Meatloaf:
1 1/2 pounds ground beef (or a mix of beef, pork, and/or veal)
1/2 cup breadcrumbs (panko or regular)
1/2 cup milk
1 large egg, lightly beaten
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian seasoning or oregano
Salt and black pepper to taste

For the Glaze:
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon apple cider vinegar (optional, for tang)

For the Mashed Potatoes:
2 pounds potatoes (e.g., Russet, Yukon Gold), peeled and quartered
1/4 cup milk (dairy or non-dairy)
2 tablespoons butter or margarine
Salt and black pepper to taste

For the Gravy (optional, but recommended):
2 tablespoons drippings from meatloaf (or butter/margarine/oil)
2 tablespoons all-purpose flour
2 cups beef broth
Salt and black pepper to taste

To make: prepare Meatloaf: Preheat the oven to 350°F. In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently but thoroughly with your hands until just combined (do not over mix). Shape the mixture into a loaf and place it in a lightly greased 9x5 inch loaf pan, or on a baking sheet. In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar (if using) for the glaze. Spread half of the glaze over the top of the meatloaf. Bake for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 160°F. During the last 15 minutes of baking, spread the remaining glaze over the meatloaf.

Prepare Mashed Potatoes: While meatloaf bakes, place quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well. Return drained potatoes to the hot pot. Add milk, butter or margarine, salt, and pepper. Mash until smooth and creamy.

Prepare Gravy (optional): Once meatloaf is done, carefully pour off any drippings from the pan into a heatproof measuring cup. Skim off excess fat, reserving about 2 tablespoons of drippings. In a small saucepan, heat the 2 tablespoon drippings (or butter/margarine/oil) over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook, stirring, until the gravy thickens to your desired consistency. Season with salt and pepper.

Let the meatloaf rest for 10 minutes before slicing. Serve slices of meatloaf with mashed potatoes and gravy.

Sloppy Joes
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 (8 oz) can tomato sauce
1/2 cup ketchup
2 tablespoons brown sugar (or maple syrup)
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 cup water or beef broth
Salt and black pepper to taste
4-6 hamburger buns, toasted (the toasting is optional)
Optional: 1 bell pepper (any color), chopped

To make: heat olive oil in a large skillet over medium-high heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add chopped onion and bell pepper (if using) to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, and water/broth. Mix well to combine. Bring the mixture to a simmer, then reduce heat to low and let it simmer, uncovered, for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Season with salt and black pepper to taste. Toast hamburger buns if desired. Spoon the sloppy joe mixture generously onto toasted buns (if doing).

Chicken Stir-fry with Rice
1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon soy sauce (low sodium preferred)
2 tablespoons olive oil or sesame oil, divided

For the Sauce:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar or honey
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1 clove garlic, minced
1/2 cup chicken broth or water
1 teaspoon cornstarch (for thickening)
Optional: 2 tablespoons oyster sauce (for depth)

For the Stir-fry:
4-5 cups mixed stir-fry vegetables (e.g., broccoli florets, sliced carrots, bell peppers, snap peas, mushrooms, bok choy). Cooked rice for serving. Optional: Sesame seeds or chopped green onions for garnish

To make: marinate chicken: In a medium bowl, toss chicken pieces with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let sit for 10-15 minutes while you prepare other ingredients.

Prepare Sauce: In a small bowl, whisk together all sauce ingredients (1/4 cup soy sauce, oyster sauce (if using), rice vinegar, brown sugar/honey, ginger, garlic, broth, and 1 teaspoon cornstarch) until smooth. Set aside.

Cook Chicken: Heat 1 tablespoon olive oil/sesame oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 3-5 minutes, flipping once, until browned and mostly cooked through. Remove chicken from the skillet and set aside.

Stir-fry Vegetables: Add the remaining 1 tablespoon olive oil/sesame oil to the skillet. Add the harder vegetables first (like broccoli, carrots) and stir-fry for 3-4 minutes. Then add softer vegetables (like bell peppers, snap peas, mushrooms) and stir-fry for another 3-5 minutes, until vegetables are tender-crisp.

Combine: Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk (as cornstarch settles) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything. Serve immediately over hot cooked rice. Garnish with sesame seeds or green onions if desired.

Eggplant Parmesan
1 large eggplant (about 1.5-2 pounds), peeled (optional) and sliced into 1/4-inch rounds
1 teaspoon salt (for salting eggplant)
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups breadcrumbs (panko or regular)
1/2 cup grated Parmesan cheese, divided
1/2 cup olive oil (for frying, or more as needed)
1 (24-28 oz) jar marinara sauce (or homemade)
8 oz fresh mozzarella cheese, sliced or shredded
Optional: 1/4 cup chopped fresh parsley (for breading)
Optional: Additional grated Parmesan for serving

To make: prepare eggplant: Lay eggplant slices on paper towels. Sprinkle generously with 1 teaspoon salt. Let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.

Set up Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup Parmesan cheese and parsley (if using).

Bread Eggplant: dip each eggplant slice first in flour (shaking off excess), then in egg, then in the breadcrumb mixture, pressing gently to adhere.

Fry Eggplant: heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2-3 minutes per side, until golden brown. Add more oil as needed. Place fried eggplant on a plate lined with paper towels to drain excess oil.

Assemble Casserole: preheat the oven to 375°F. Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of fried eggplant slices over the sauce. Top with about 1/3 of the remaining marinara sauce, then 1/3 of the mozzarella cheese, and a sprinkle of the remaining 1/4 cup Parmesan cheese. Repeat layers: eggplant, marinara, mozzarella, Parmesan, ending with a final layer of mozzarella and Parmesan on top. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown. Let stand for 5-10 minutes before serving.

Burrito Bowls
1 tablespoon olive oil
1 pound ground beef, ground turkey, or shredded chicken (cooked)
1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt/pepper)
1 cup cooked rice (brown or white)
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn, thawed

Toppings (choose your favorites):
Salsa
Shredded lettuce
Shredded cheese (cheddar, Monterey Jack)
Sour cream or plain Greek yogurt
Diced avocado or guacamole
Chopped fresh cilantro
Lime wedges

To make: if using ground meat, heat olive oil in a large skillet over medium-high heat. Cook ground meat, breaking it up, until browned. Drain any excess fat. Stir in taco seasoning and 1/4 cup water (if package directs) and simmer for 5 minutes until sauce thickens. If using cooked shredded chicken, simply warm it in a skillet with taco seasoning and a splash of water.

Assemble Bowls: For each serving, place a scoop of cooked rice in the bottom of a bowl. Arrange spoonfuls of the seasoned meat, black beans, and corn next to the rice.

Add your desired toppings: a dollop of salsa, a sprinkle of shredded lettuce and cheese, a spoonful of sour cream/yogurt, and some diced avocado or guacamole.
Garnish with fresh cilantro and a lime wedge.

💗 Jo