New Recipe Success

I really love cooking and I equally love eating.  I have been doing a lot more cooking lately and have been trying more new recipes as I have also started doing a 2 week meal plan and grocery shopping for those two weeks at one time.  So I am prepared and always know what's for supper.  This is what we have been enjoying this week:

This week I tried Meat "Loaf" with Hidden Vegetables and Vegetable Polenta Lasagna
These were both good recipes, I'm really into zucchini lately and like trying new ways to include it in recipes and Matt really enjoyed the Vegetable Polenta Lasagna which was a bit of surprise, and if you know Matt I think you would see why!

The Meat "Loaf" recipe comes from a recipe book from my wonderful friend Karin called "Healthy Family Meals".  I really like it compared to traditional meatloaf that traps all the grease in the bottom of the pan.
1lb lean ground beef
1/2 cup quick-cooking oats
1/2 medium zucchini, shredded
1/4 cup and 1/2 cup spaghetti sauce
2 large egg whites
1/4 tsp Salt
1 tsp canola oil
2 tbsp water
grated Parmesan cheese (I used Mozzarella)

In medium bowl, stir together the beef, oatmeal, zucchini, 1/4 cup spaghetti sauce, egg whites, and salt.  Shape into 4 patties about 1/2 inch thick and 4 inches in diameter.  I also added some chili powder and garlic powder.

In a large non-stick skillet, heat the oil over medium heat, cook the patties, covered, for 5 minutes. Turn over, Reduce the heat to med-low.

Add the water, lifting the patties slightly to allow the water to cover the bottom of the pan. (the water keeps the patties from over-browning and helps them stay moist)

Spoon the remaining 1/2 cup spaghetti sauce on top of the patties.  Cook, covered, for 10 minutes, or until the patties are fully cooked.  Serve sprinkled with the parmesan.

These were quite nice and really good as leftovers as well!  I served them with roasted green beans and smashed potatoes.

The Vegetable Polenta Lasagna we had tonight and it was a great way to use up the rest of the spaghetti sauce from the meat "loaf" recipe.  I've had this recipe kicking around my recipe box for years, just never got around to trying it, but now it will be a regular in our house, as I want to have more vegetarian meals. I was blown away by how much Matt enjoyed this.  I have never had polenta before or knew what it was, but I guess it's a corn meal thing??  Just a note, this recipe does require a little planning ahead.

It's a pretty long recipe- the instructions anyway.
When I cooked this I only did half the recipe (but I will write out the original recipe) and it filled a standard bread pan.

4 cups cold water
1 1/2 cups cornmeal
1 1/4 tsp salt
1 small onion thinly sliced
1 tbsp olive oil
4 cups fresh mushrooms, halved
3 green and 3 red sweet peppers roasted and chopped. (or substitute 24 oz canned roasted red peppers)
1 1/4 cups marinara sauce
1 cup shredded mozzarella cheese

1. For polenta, in medium saucepan bring 2 1/2 cups water to boiling.  In a medium bowl combine the remaining 1 1/2 cups water, cornmeal and 1 tsp of the salt.  Slowly add mixture to boiling water, stirring constantly.  Cook and Stir til mixture returns to boiling; reduce heat to low. Cook about 10 minutes or till mixture is very thick, stirring occasionally.  Pour hot mixture into a 3 quart rectangular baking dish.  Cool slightly. Cover and refridgerate 1 hour or till firm.
2. In a large skillet cook onion in hot oil over medium heat for 3-4 minutes or till tender.  Add mushrooms.  The remaining 1/4 tsp salt, pepper.  Cook and stir 5 minutes or until mushrooms are tender.  Remove from heat.  Stir in green and red roasted peppers.
3.  Spread marinara ove chilled polenta. Top with vegetable mixture and sprinkle with mozza cheese.  Bake covered for 30 mins, uncovered for 10-15 minutes more or until edges are bubbly.

Let me know if you try either of these, I'd love to hear if you enjoy it!