Preparing Your Balanced Pantry Experience
Garlic Roasted Red Potatoes

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 9 servings

Serving Size: 1 Cup

Garlic Roasted Red Potatoes

This quick and easy roasted potato recipe is great as a dinner side dish or to bring for a party or potluck.

Ingredients

  • 3 pounds (lbs) petite red potatoes, quartered
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 325 degrees on roast.
  2. Toss potatoes, garlic, olive oil, salt and pepper in a large mixing bowl.
  3. Transfer to roasting pan or cookie sheet.
  4. Roast for 45 minutes or until tender.

Notes

Potatoes can be roasted a day before they're going to be eaten and then quickly warmed on the stove before serving.

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Apple and Mushroom Meatloaf

Prep Time: 20 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 45 minutes

Yield: 9 servings

Serving Size: 3 inch piece

Apple and Mushroom Meatloaf

This delicious Apple and Mushroom Meatloaf recipe uses mushrooms and apple in place of some of the meat, making it tasty and healthy!

Ingredients

  • 16 ounces mushrooms, chopped
  • 16 ounces ground beef
  • 1 small honeycrisp apple, diced
  • 1 small yellow onion, diced
  • 1/2 cup bread crumbs
  • 1/2 cup ketchup
  • 2 large eggs, beaten
  • 2 tablespoons Worcestershire
  • 1 tablespoon tarragon mustard
  • 1/4 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees
  2. Combine all ingredients except ground beef
  3. Once mixed well, add ground beef by hand and fold into mixture
  4. Transfer mixture to 9x9 baking dish
  5. Bake for 60 minutes, then increase heat to 375 and back for another 15-25 minutes
  6. Let stand 5-10 minutes before serving

Notes

You can saute the mushrooms first to remove some of the water content. Saute mushrooms with 1 tablespoon each fresh oregano and thyme, or 1/4 teaspoon each dried oregano and thyme. Once mushrooms are cooked, drain in collander to remove excess water. Add cooked mushrooms to raw mixture.

If you don't have tarragon mustard, you can use 1 tablespoon Dijon mustard with 1 teaspoon fresh tarragon, or 1/4 teaspoon dried tarragon.

You can use oats instead of breadcrumbs in a 1:1 substitution.

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