Cheesy Mini Meat Loaf

• 1 oz fresh breadcrumbs (about 1/2 cup)
• Cooking spray
• 1 c chopped onion 
• 2 garlic cloves, chopped
• 1/2 c ketchup, divided 
• 1/4 c chopped fresh parsley
• 2 tbsp grated Parmesan cheese
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 3/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 oz white cheddar cheese, diced
• 1 1/2 lb ground sirloin
• 1 large egg, lightly beaten

Preheat oven to 425°.

Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.

While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Chicken & Shrooms in White Wine Garlic Sauce

• 4 oz uncooked medium egg noodles
• 1 lb skinless, boneless chicken breast halves
• 2 tbsp all-purpose flour, divided 
• 1/2 tsp salt, divided
• 1/4 tsp freshly ground black pepper, divided
• 2 tbsp olive oil, divided
• 1 tbsp minced fresh garlic
• 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 
• 1/2 c dry white wine 
• 1/2 c  fat-free, less-sodium chicken broth 
• 1 tsp chopped fresh tarragon
• 1/4 c shaved Parmesan cheese

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Sweet 'Taters

• 4 med sweet potatoes (about 1 3/4 pounds)
• 1 c granulated sugar
• 1 c milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 1 c packed dark brown sugar
• 1 c pecans, chopped
• 1/2 c all-purpose flour
• 6 tbsp unsalted butter, at room temperature

Preheat the oven to 375 degrees F. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl. Increase the oven temperature to 400 degrees F.

Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don't want it to be perfectly smooth.

Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake until golden brown, about 30 minutes.

Mushroom & Leek Bread Pudding

• 6 c (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 oz pancetta, small-diced
• 4 c sliced leeks, white and light green parts (4 leeks)
• 1 1/2 lb cremini mushrooms, stems trimmed and 1/4-inch-sliced
• 1 tbsp chopped fresh tarragon leaves
• 1/4 c medium or dry sherry
• Kosher salt and freshly ground black pepper
• 1/3 c minced fresh flat-leaf parsley
• 4 extra-large eggs
• 1 1/2 c heavy cream
• 1 c chicken stock
• 1 1/2 c grated Gruyere cheese (6 ounces), divided

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Herb-Roasted Turkey Breast

• 1 whole bone-in turkey breast, 6-7 lb
• 1 tbsp minced garlic
• 2 tsp dry mustard
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh sage leaves
• 1 tsp chopped fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 c dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Apple Butter Pumpkin Pie

• 1 c apple butter
• 1 c canned pumpkin
• 1/2 c packed brown sugar
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 3 eggs, slightly beaten
• 3/4 c evaporated milk
• 1 unbaked 9-inch pie shell
• whipped cream

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.

Pour into pie shell, place tin foil around the crust and bake for 25 minutes.  Remove foil and bake for about 20 minutes more or until set.

Beef with Broccoli Stir Fry

• 1 c long-grain rice
• 1/4 c lower-sodium soy sauce
• 1 tbsp cornstarch
• 1 tbsp hoisin sauce
• 12oz boneless sirloin steak, cut into thin strips
• 2 tsp canola oil
• 2 c broccoli florets
• 1 c vertically sliced red onion
• 1 c chopped carrot
• 1/2 c water
• 2 tsp dark sesame oil
• 1/3 c sliced green onions 

Cook rice according to the package directions.

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.

Loaded Potato Soup

• 4 (6oz) red potatoes
• 2 tsp olive oil
• 1/2 c prechopped onion
• 1 1/4 c chicken broth 
• 3 tbsp all-purpose flour
• 2 c milk, divided
• 1/4 c sour cream 
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 bacon slices, halved
• 1.5 oz cheddar cheese, shredded (about 1/3 cup)
• 4 tsp thinly sliced green onions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.