ENTRÉES
MEATLOAF
For a spicier meat loaf, add a few drops of
Tabasco
®
sauce and a teaspoon of
Worcestershire sauce.
Makes 1
1
⁄
2
pounds of meatloaf
1
small onion, quartered
1
⁄
3
cup parsley leaves, loosely packed
1
1
⁄
2
slices day-old bread, broken into pieces
1
1
⁄
2
pounds boneless chuck, cut into
1-inch pieces*
3
tablespoons milk*
1
teaspoon salt
1
⁄
8
teaspoon dried thyme leaves
1
large egg
Preheat oven to 375°F. Put all ingredients except
egg in work bowl and pulse/chop 4 to 6 times.
Then process continuously until chopped fine.
Add egg and pulse 4 or 5 times or until desired
consistency is reached, watching carefully to
avoid overprocessing. Pack mixture into loaf pan
and bake at 375°F until cooked through, about
40 to 50 minutes.
*You can vary these ingredients by using a
mixture of beef, veal and pork or by replacing
the milk with tomato juice.
Meatball Variation:
Instead of making a meat
loaf, shape mixture into balls of 2 tablespoons
each, arrange them in single layer in baking dish
and bake at 375°F for about 25 minutes.
Nutritional information per serving:
Calories 194 (30% from fat) • carb. 7g • pro. 26g
• fat 6g • sat. fat 2g • chol. 105mg • sod. 527mg
• calc. 30mg • fiber 1g
CHILI
Kids love chili and it’s a versatile dish.
Serve it on hot dogs, fill tacos or eat it plain.
It freezes well for about 6 months.
Makes 4
1
⁄
2
cups
3
medium garlic cloves
1
medium onion, quartered
1
pound boneless beef chuck, chilled,
fat trimmed, cut into 1-inch cubes
1
1
⁄
2
teaspoons whole cumin seed
2
tablespoons vegetable oil
2
tablespoons chili powder
2
tablespoons paprika
1
teaspoon salt
1
⁄
8
teaspoon crushed red pepper
1
8-oz. can whole tomatoes
1
cup water
2
cups red kidney beans
Cheddar or Monterey Jack cheese
for garnish (optional)
Process garlic and onion with metal blade until
finely chopped, about 15 seconds. Reserve.
Process beef cubes until coarsely chopped,
about 10 to 12 pulses.
Brown cumin in medium saucepot over medium
heat. Shake pan constantly and cook until cumin
begins to smoke, about 1 minute. Reserve.
Heat vegetable oil in same saucepot over
medium heat. Add garlic and onion, cook for
2 minutes. Add beef and cook, stirring often,
until no pink color remains, about 5 minutes.
Reduce heat to low. Stir in cumin, chili powder,
paprika, salt and crushed red pepper; cook
uncovered for 5 minutes, stirring occasionally.
Use metal blade to coarsely chop tomatoes.
Add to saucepot with water and bring to boil,
covered, over medium-high heat. Reduce heat
to low and simmer, partially covered, for
45 minutes, stirring occasionally. Stir in the
beans and cook until heated through.
Nutritional information per serving:
Calories 373 (34% from fat) • carb. 29g • pro. 33g
• fat 14g • sat. fat 4g • chol. 68mg • sod. 1119mg
• calc. 81mg • fiber 11g
CHICKEN AND VEGETABLE
STIR-FRY
Stir-frying and the food processor are a
most effective combination to put a
meal on the table in no time.
Makes 8 servings
3
pounds boneless/skinless chicken
breasts
2
red peppers, cored, seeded, stemmed
and cut vertically into 3 slabs
25
