Tag Archives: green beans

Teriyaki Meat Loaf

Thanks to those of you who keep checking in and I’m sorry I’ve been slacking on the posts! Last week I was recovering from food poisoning and the week before that I was in Buenos Aires for work. This week – I have no excuses. I’ve been on vacation all week, laying by the lake just north of Chicago and getting in a lot of rest, relaxation and exercise. Since I’m not home, I haven’t been cooking like I normally would on my days off but I have a few recipes stashed away that I’ve made for times like this when I haven’t been cooking. One of my favorites I’ve made recently is this Teriyaki Meat Loaf.

Ground meat (the recipe calls for beef; I used turkey) is jolted with flavors of ginger, garlic, soy sauce, and sesame oil before being bathed in a little teriyaki sauce. After a first trip to the oven (since I used turkey, I cooked it for 40 minutes here), more teriyaki sauce is added and the meatloaf is surrounded with crisp green beans. Another 20 minutes in the often and the entire meal is done. This meatloaf is packed with salty sweet flavor and the green beans are perfect sidekicks. This meal was a hit for me, despite popping my jaw out of socket when eating a green bean, but I digress. I just might have to make this again when I get back home.


In bowl, combine meat, egg, breadcrumbs, ginger, garlic, soy sauce and 1/2 tsp. oil. On foil-lined baking sheet, shape into loaf. Drizzle with half the teriyaki sauce and bake at 375 degrees 20 minutes for beef, 40 minutes for turkey.



In bowl, toss beans with remaining oil; season.


Top meat loaf with remaining teriyaki sauce and surround with beans.


Bake until meat loaf edges are browned and beans are tender, 20 minutes.



Additions: None

Omissions: None


  • Ground turkey

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Beer-Glazed Sausage and Apples

Sometimes I come across a recipe that has me lingering a few seconds longer than the others but yet for whatever reason, I pass it by.  This recipe for Beer-Glazed Sausage and Apples is a perfect example of that.  Each and every time I come across it, I pause and think Wow, that looks good.  Finally, I caved.  It won me over and I couldn’t go another day, another minute, without making it.

Smoked sausage (I used turkey) is mixed with apples and green beans and simmered in a flavorful broth of wheat beer, brown sugar, cider vinegar and orange peel before being topped with bits of fresh sage.  The alcohol in the beer cooks off and the remaining flavor adds a layer of depth which blends so well with the sausage.  The apples and green beans are perfectly crisp while the orange peel provides a fresh, subtle citrus flavor which pleasantly permeates the whole dish.  I had high expectations for this dish and the result was as good, no, better than I expected.  My only complaint: don’t boil the sausage with the green beans as the recipe states in step one (I think this is an error).  Only boil the green beans in step one and brown the sausage in step three.  And when you eat it, try to get a little bit of everything in one forkful.  It’s worth a full mouth.


The ingredients:


In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to boiling.  Add green beans (not the sausage). Return to a simmer, cover and cook 5 to 8 minutes or until beans are tender. Drain and set aside.



Meanwhile, in a large skillet melt 1 tablespoon butter; add apples. Cook, turning occasionally, until apples are just tender.  Transfer to a platter.


Add sausage to skillet. Cook, turning occasionally, until browned on all sides. Add to platter; cover. Drain fat from skillet.


Carefully add remaining beer to skillet (mixture may foam); stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened.


Return sausage and green beans to skillet to coat in glaze. Fold in apples. Return to serving platter.


Sprinkle with sage.


Additions:  None

Omissions:  None


  • Turkey kielbasa

Overall Rating:  Love It

Source:  Better Homes & Gardens magazine

Chicken and Vegetable Soup

Happy October everyone!  October to me begs for two things: pumpkin anything and warm, bubbly soup.  Oh, and Halloween candy.  But…I’ve been trying to eat better lately and the key to doing that is to bring my lunch to work each day, stay away from fast food (and candy) and plan my snacks (hello fruit).  One of the easiest foods for me to make when I’m trying to eat healthy is soup.  It’s usually low in calories, filled with veggies, packed with flavor and easy to bring for lunch.  Not to mention that it’s usually a quick, one-pot meal.  I made this Chicken and Vegetable Soup over the weekend which is a perfect grab-and-go lunchtime option.  Made with rotisserie or pre-cooked chicken, the soup comes together in a flash and packs a flavor punch.

Fire-roasted tomatoes are the key to this soup which is mixed with broth, carrots, onions and green beans.  Chicken and quick-cooking orzo bulk up this soup which would also be great with spinach or mushrooms.  The vegetables are quickly sauteed (I added the green beans too early by accident) and become sweet which still retain their crisp and crunchy texture helping to make this soup hearty and filling.  The orzo will plump up a little bit more as the soup sits so don’t worry if it doesn’t look like it’s not quite done.  It will be perfect when you are ready to sit down and eat it.  Paired with some fruit and baby carrots, this will be my lunch for the rest of the week.  And I’m looking forward to it.

The ingredients:

Add oil to a Dutch oven heated over medium-high heat.   Swirl to coat and add onion, carrot, garlic, salt, black pepper and thyme sprig; sauté 4 minutes.

Add broth and tomatoes; bring to a boil.

Add pasta and beans; cook 5 minutes.

Stir in chicken, and sprinkle with cheese. Discard thyme.

Top with additional cheese if you prefer.

Additions:  None

Omissions:  None


  • Perdue® Short Cuts®

Overall Rating:  Love It

Source:  Cooking Light Magazine

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