meat loaf
Simple, Delicious
Meat Loaf
corn salad
Corn Salad
Beef Stroganoff
fried okra
Fried Okra
texas dip
Texas Dip
missouri cookies
Missouri Cookies
sunflower cookies
Sunflower Cookies
cowboy cookies
Cowboy Oatmeal
Giant Meatballs

 Simple, Delicious Meat Loaf
meat loaf

½ Sweet Onion, chopped
2 Eggs
½ jar Newman’s Organic Tomato
Basil Marinara Sauce
Garlic Salt and Pepper to taste
2 to 3 pounds low fat Ground Beef

Preheat oven to 400°. Place all ingredients in a bowl. Mix well with hands and form into a loaf. Sprinkle top with garlic salt. Bake for about 40 minutes. When cooked through, remove from oven and allow it to rest for 10 to 15 minutes.

 Corn Salad
meat loaf

6 ears Corn, husked, cleaned and raw
3 large Tomatoes, diced
1 large Onion, diced
1/4 cup fresh Basil, chopped
1/4 cup Olive Oil or Grape Seed Oil
2 tablespoons White Balsamic Vinegar
Salt and Pepper to taste

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
 Beef Stroganoff
meat loaf

1 pound Lean Beef, cubed
1/4 cup Oat Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Butter
1 teaspoon Dry Mustard
1 tablespoon Worcestershire
3 tablespoona Catsup
3 tablespoons Lemon Juice
1 cup Sour Cream

Roll cubes of beef in flour and seasonings. Brown in fat. Add remaining ingredients except for one-half cup sour cream. Cover skillet with tight lid and simmer for 25 minutes. Remove lid, add remaining sour cream.
 Fried Okra
meat loaf

10 pods Okra, sliced in 1/4 inch pieces
1 Egg, beaten
1 cup Cornmeal

1/4 teaspoon Salt
1/4 teaspoon ground Black Pepper
1/2 cup Coconut Oil

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper. Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
 Seven-Layer Texas Dip
meat loaf

1 (16 ounce) can Refried Black Beans
1 cup Homemade Salsa
2 cups shredded Cheddar/Jack cheese
1 Tomato, chopped
1/4 cup chopped Green Onion
Shredded Lettuce

In a clear glass bowl, layer all ingredients, until you reach to the top.  Serve with homemade tortilla chips
 No-Bake Missouri Cookies
meat loaf

2 cups Brown Sugar
3 tablespoons Cocoa
1/2 cup Butter
1/2 cup Milk
Pinch of Salt
3 cups Quick-cooking Oats (uncooked)
1/2 cup Crunchy Peanut Butter
1 tablespoon Vanilla

Mix sugar, cocoa, butter, milk and salt in a saucepan. Cook to a rolling boil and continue cooking for one minute. Remove from heat; add oatmeal, peanut butter, and vanilla. Mix well, drop by teaspoonfuls on waxed paper. Cool.
 Sunflower Cookies
meat loaf

2 1/2 cups Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 cup Sunflower Oil or Butter, softened
1 cup granulated Sugar
2 cups packed Brown Sugar
2 large Eggs
1 teaspoon Vanilla
2 1/4 cups Quick-Cooking Oats
1 cup sweetened Shredded Coconut
1 cup shelled Sunflower Seeds

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. In a large mixing bowl, beat sunflower oil or butter with an electric mixer on medium to high speed for 30 to 40 seconds. Add the brown sugar; beat mixture until combined. Add eggs and vanilla; beat mixture until well combined. Using a mixer, beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a wooden spoon. Stir in the oats, coconut and sunflower seeds just until combined. Cover and chill for at least 1 hour.

Remove dough from the refrigerator. Drop dough by slightly rounded tablespoons 3 inches apart on an ungreased cookie sheet. Bake cookies in a 350° oven for 8 to 10 minutes or until lightly browned. Let cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool.
 Cowboy Oatmeal Cookies
meat loaf

2 cups Whole Wheat Pastry Flour
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Butter
½ cup Coconut Oil
1 cup packed Brown Sugar
1 cup Organic Brown Sugar or Maple Sugar
2 Eggs
2 cups Quick-cooking Oats
1 cup Butterscotch Chips (optional)

Preheat the oven to 350°. Sift together flour, baking powder, baking soda, and salt; set aside. In a medium bowl, cream butter, oil, brown sugar and maple sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool
 Giant Meatballs
meat loaf

1/2 cup Sweet Onions, chopped
4 tablespoon Garlic, chopped
1/2 cup fresh Parsley, chopped
1/2 cup Salsa
1 cup Monterey Jack Cheese
2 pieces of Bread, shredded
2 tablespoons Balsamic Vinegar
3 lbs. Ground Beef
2 tablespoons Basil, chopped

3 cups Cherry Tomatoes, cut in half
Balsamic Vinegar
Garlic Salt
1 teaspoon Pure Maple Syrup

In a large bowl mix all ingredients well. Form into 2 ½ - 3” size balls. In a frying pan, heat 2 tablespoons of coconut oil and brown meatballs on all sides! Place browned meatballs in a baking pan and bake at 375° for approximately 25 minutes. When finished cooking, remove from oven and let rest for at least 15 minutes.

Poor juices from the meatballs into a bowl. Place tomatoes on a cookie sheet and sprinkle some balsamic vinegar and tiny bit of garlic salt on them. Bake the tomatoes for 15 min. Remove from oven and add to the left over juices. Squirt a little more balsamic vinegar and add the maple syrup. Smash tomatoes with a fork and pour over the meatballs. Oh yum!