Roasted Vegetable Meatloaf and Maple-Dijon Brussels Sprouts

Somehow I have never posted this recipe.

And yet, it's one of my favorites, and completely worth all the effort.  I've made it for guests and they say it's the best meatloaf they've ever had--and I have to agree!

Total credit to the original recipe!  The only thing I have ever changed is leaving out the panko--which kind of works, but you have a more crumbly loaf.  Or, instead of panko, I toast GF bread and then grind it up in the food processor.

You can go to her website to get the recipe since I change nothing.

Now, the Brussels sprouts, I will give you that one.  Roasted, caramelized Brussels sprouts are DELICIOUS.  Try them.  Really.  You must.

Ingredients:

1 pound Brussels sprouts, halved
2 T. maple syrup
2 T. Dijon mustard (I used large grain)
2 T. olive oil
1 T. red wine vinegar

Instructions:

Toss everything together and place in a baking dish.

Bake at 375 degrees F for 40-45 minutes, or until caramelized and tender.

Fake-Out Mashed Potatoes!

Want a healthier option than mashed potatoes that has a similar texture and flavor?

This is for you!  Pictures to come.

Ingredients:

1 head of cauliflower, stem removed and chopped into bite-sized florets
3 cloves of garlic
1/2 cup finely grated cheese (something like parmesan or cheddar works best; goat cheese is also good)
2 T. butter
1/4 cup cooking cream
Salt & pepper to taste

Instructions:

Bring a large pot of water to boil and blanch the cauliflower until fork-tender, about 6-8 minutes.  Drain.

Place cauliflower and garlic into a food processor or blender and puree it until creamy.   If your cauliflower seems to be bunching up, add some cream until it becomes smooth.

Pour this into a pot (I use the same one) and heat over medium heat.  Stirring frequently, add in the cheese(s), butter, and salt & pepper and allow cheese to melt.  Cook over low for another 10 minutes, stirring occasionally, and then serve!

I love having this with roasts and other dishes with a gravy so I can have something to mop up the sauce with :D.  My husband is less a fan of this than I am, but I think it's a great substitute.

Sun-Dried Tomato Pesto and Goat Cheese Stuffed Chicken

So, one of my cats may be sick, and I'm trying to distract myself until the vet appointment by posting.

This is one of Charles' latest favorites of all the low-carb chicken dishes I've made. It's REALLY tasty, super easy, and it disappears really fast! Adapted from Kalyn's recipe, as usual.

Ingredients:

3 boneless and skinless chicken breasts
1/3 cup sun-dried tomato pesto
1/3 cup soft goat cheese
3/4 cup parmesan cheese, finely grated
Salt & pepper to taste

Instructions:

Preheat your oven to 350 F. Lightly oil a rectangular baking dish big enough to hold the chicken breasts side by side.

Mix together sun-dried tomato pesto and goat cheese in a small bowl, until well-blended.


Using a meat mallet, flatten chicken breasts until they are about 1/4 inch thick. I do this in a sealed plastic bag as to not have chicken spray everywhere.


In a shallow dish (I use a pie dish), mix together grated parmesan, salt, and pepper. Lay a flattened chicken breast in the dish, press down to coat with parmesan, and fill with 1/3 of the pesto-cheese mixture.


Roll the chicken around the pesto mixture and secure with toothpicks (I tend to roll mine like tacos). Place in baking dish and repeat with other chicken breasts. I also tend to dump any leftover parmesan from the shallow dish on top of the chicken once I'm done coating/filling.


Bake at 350 F for 40-50 minutes, until the chicken is firm (but not HARD) and cooked through. Sometimes I turn up the heat to 375 F in the last 10 minutes to get a nice browned top on the chicken, but that's not necessary. Serve hot!


P.S. Please excuse the poor lighting in my photos. I am not a photographer, and it's pretty darn dark here in Canada by dinnertime, so they pictures are shot under cruddy indoor lighting :P.