Quick Easy Dinner Recipes: Meatloaf garden and low-fat mashed potatoes

When you have only minutes to cook and you do not want to eat meals curator in charge of pre-cooked, traditional meatloaf and mashed potatoes dinner is a good choice for an easy meal quick meal. Making an investment of several batches of ground beef, while shopping at your local supermarket is a good idea too. If you can catch a sale of beef is even better. That way, when you prepare a quick meal, you always know you can enter the ground beef and meatloaf. This recipe for meatloaf Garden uses a total of six ingredients. You only need two pounds of ground beef, a little onion, a little brown sugar, one egg, a jar of salsa and some bread crumbs. Most of these ingredients you probably already in your kitchen or pantry.

You should also invest in a couple of loaf pans to bake your meatloaf a piece of cake. You must create a slightly spicy bread that is quite tasty. This bread takes about one hour for cooking. => Garden meatloaf Chuck 1-1/2 pounds ground beef 1 / 2 cup onion, chopped 1 / 2 cup brown sugar, 1 egg, beaten 1 jar salsa (15 oz) pieces, bread 1-1/2 cups dry crumbs. Preheat oven to 350 degrees. Prepare a 9x5 inch loaf with cooking spray. In a large bowl, combine breadcrumbs Chuck beef, onion, brown sugar, eggs, salsa and bread. Mix thoroughly with a spoon or your hands. Place the mixture in a greased bread loaf, pressing gently. Bake for one hour or until bread is firm and lightly browned. Remove bread from oven and let cool for 5-10 minutes before serving.

When the meat pie, it's hard not to think that the mashed potatoes on the side. Meatloaf does not seem to taste better with sweet potatoes. From our garden meatloaf is very lean and healthy, we will continue this subject in good health to our mashed potatoes. To save time, you can puree, while the meatloaf is cooked in the oven. These low-fat mashed with a total of seven ingredients: baked potatoes, shallots, yogurt, salt and pepper, nutmeg and butter. => Low Fat Mashed Potatoes 2 pounds baking potatoes, peeled and quartered, 2 large shallots, thinly sliced 1 teaspoon salt, 1 / 2 cup nonfat plain yogurt, 1 / 8 v. teaspoon black pepper, pinch of nutmeg (optional) 1-1/2 cups butter, cut into 4 slices. In a large pot, add the whole potatoes into quarters and sliced shallots. Add enough cold water to pot to cover potatoes by an inch. Add 1 / 2 teaspoon salt.

Bring potatoes to boil. Reduce heat. Cover the pan and cook the potatoes for 15-20 minutes, or until they are soft. Reserve 3 / 4 cup cooking water. Drain potatoes in colander. Return the potatoes and onion pan and mash with potato masher, until nice and soft. Mixer with the medium setting, excellent yogurt and lots of reserved cooking water to make potatoes smooth and soft. Whisk the remaining salt, pepper and nutmeg. If you were to take the hot potato, simmer, stirring occasionally, until they are comfortable and warm. Serve with butter.