A-1 Mini Meatloafs

Ingredients

1/2 Medium Onion - Chopped or Diced
1/4 Cup & 2 tbsp A-1 steak Sauce 
1/4 Cup Great Value Ketchup 
2lbs. Extra Lean Ground Beef 96% Lean 4% Fat 
2 Eggs - Large 
1 Medium Russet Potato peeled & Grated 
1 TBSP Worcestershire Sauce 
1/2 Tbsp. Garlic Powder
1/2 Tbsp. Onion Powder
Salt & Pepper to Preferred Taste

Directions

Preheat the oven to 375 degrees F.
Mix together Ground Beef, Grated Potato (peeled), Eggs, 1 Tsp. Worcester Sauce, 2 Tbsp. A-1 Sauce, 1/2 Medium Onion (chopped or diced) & 1/8 Cup Ketchup in a large bowl until mixed well and thoroughly. Then add Seasonings (Garlic Powder, Onion Powder, Salt & Pepper) and mix again until well combined.

Use a half-cup measure to scoop the meat into muffin tins coated with cooking spray.

Bake for 20 minutes, or until the meat reaches an internal temperature of 160 degrees F. While meatloaf muffins are cooking, mix together 1/8 C. Ketchup, 1/4 C. A-1 Sauce and 2 Tsp. Worcester Sauce in a bowl. After 20 minutes remove muffins from oven and add Sauce mix to tops of each muffin (about 1 Tbsp to each). Return to oven and bake for an additional 5 minutes or until sauce is thickened and cooked on tops.

Serving Size: Makes 12 servings. 1 Muffin per serving

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 134.4

• Total Fat: 4.2 g
• Cholesterol: 70.8 mg
• Sodium: 270.0 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.3 g
• Protein: 17.4 g

Cajun Baked Swai Fillets

Ingredients

4 TBSP Blue Bonnet Margarine 
5 61/2 - 7 oz Fish, Swai Fillet 
1/2 tbsp Garlic powder 
3 Tbsp Seasoning, Tony Chachere's, The Original Creole Seasoning
1 tbsp Onion powder 
1/4 tsp Salt 
1/4 tsp Pepper, black 



Directions

Preheat oven to 425  degrees (if fish fillets are frozen). Preheat oven to 350 degrees (if fish fillets are thawed).

Mix All Seasonings (Creole Seasoning, Salt, Pepper, Garlic Powder & Onion Powder) in a bowl. Set aside.

Soften Margarine in the microwave.

Spray Cookie Sheet with Cooking Spray. Lay fillets on cookie sheet and drizzle 1/2 Blue Bonnet Margarine over each Fillet. Then Sprinkle 1/2 the Seasoning mix over each fillet.

Cover top of cookie sheet with foil - careful not to touch the fish.

Bake at 425 degrees for frozen fillets or 350 degrees if fillets are thawed, for 20 minutes. Take out of oven, flip fillets over & Repeat with butter & seasonings. Cover again with foil & bake another 25 minutes.


Serving Size: Makes 5 6 1/2 - 7oz. Fillets

Classic Orange Julius

The first thing I ever had to a "smoothie" was one of these - your classic Orange Julius! My Aunt Kim made them for us one night when I was a kid... Now I always think of her anytime I have a smoothie of any kind or am making Orange Juice from the frozen Concentrate. Isn't it funny; the memories made from food!?!


Ingredients: 

1 C. Milk
1 (6oz) Can Frozen Orange Juice Concentrate
1/2 C. Sugar
1 1/2 C. Ice

Directions: 

1. Put the Frozen Orange Juice and milk in a blender and blend until combined.

2. Add Sugar and Ice Cubes. Blend until ice is crushed and the mixture has thickened.

The History of Orange Julius

This cool, creamy drink was born from an orange juice stand, opened in the mid-1920s in Los Angeles by Julius Freed. After a few years of stagnant sales, a new, creamier, more frothy drink was created to make the acidic orange juice less bothersome. It was a hit. People began lining up at the store and shouting, "Give me an Orange, Julius!" And so the name of the drink was born.

BEST Layered Bean Dip

This dip will be the hit at ANY party or gathering! I made this  for a Halloween Get-Together & it was gone before anything else - I wish I had made two dishes instead of just the one!

Ingredients: 

1 C. (16oz) Refried Beans
1 Container (16oz) Sour Cream
1 Pkg. Taco Seasoning Mix
1/4 C. Green Onions
2 C. Shredded Cheddar Cheese ~OR~ Mexican Cheddar Jack Cheese
1 C. Prepared Guacamole
1 C. Salsa ~OR~ Chopped Tomatoes (I've made it BOTH ways)
1/2 C. Jalapenos
1/2 Sliced Black Olives
Tortilla Chips for Dipping

Directions: 

1. Spread the Refried Beans in a Casserole Dish.

2. Top the Beans with the prepared Guacamole.

3. Mix Sour Cream, Green Onions and Taco Seasoning in a bowl until well blended. Then spread on top of the Guacamole. (You can ALSO Reserve the Green Onion for the topping, but I like to mix it into the Sour Cream.)

4. Top the Sour Cream with Cheese; then add Salsa (or Chopped Tomatoes). Next add the Black Olives and Jalapenos.

Oh So GOOD Pineapple Kiwi Smoothie

Ingredients: 

1 C. Yoplait Light Vanilla Yogurt
1 C. Chopped Pineapple (I use canned pineapple - it's just easier!)
1 Large Chopped Frozen Banana
1 Kiwi Fruit Peeled
1 C. Ice Cubes

( My Youngest Daughter likes to add 1 C. Fresh Spinach to her Smoothie - she says it's GOOD!)

Directions:

1. Put all ingredients in Blender & Blend until Smooth.

Fruit and Yogurt Smoothie

Ingredients: 

1 Banana
1/2 C. Vanilla Yogurt (I use Yoplait Light to cut calories were I can)
1 1/2 tsp. Splenda ~OR~ White Sugar (if you're not concerned with counting calories)
1/4 C. Pineapple Juice
1 C. Cut Strawberries
1/4 C. Blueberries
1 tsp. Orange Juice
1 tsp. Milk

Directions: 


1. Put all ingredients in a blender and blend until smooth.

Effortless Stir Fry Sauce

Ingredients:

2-3 Tbsp. Cornstarch
1/4 C. Packed Brown Sugar
1/4 tsp. Ground Ginger
2 tsp. Minced Garlic
1/2 C. Soy Sauce
1/4 C. Cider Vinegar ~OR~ 1/4 C. White Vinegar
1/2 C. Water
1 1/2 C. Broth (Either Chicken, Beef or Vegetable - it doesn't matter)

Directions: 

1. Combine all ingredients in a large glass jar with a lid.

2. Screw lid on and Shake well.


This can be stored in the refrigerator for up to 2 weeks. When adding sauce to your recipes, bring to a boil for approximately 1 minute or until sauce thickens.