Midweek Meal: 2 Family Friendly Recipes
Here are two family friendly, easy-to-make recipes. Whip them up tonight, or plan ahead for the weekend. Leftovers will freeze well…if there are any!
Recipes are from Taste of Home – Fun Food (September 2009)
Taco Meat Loaves
Yields 2 Loaves, 6 servings each
Note: I have made some revisions to this recipe as displayed below.
3 eggs, lightly beaten
2 cups taco sauce (divided)
1 can (16 oz) kidney beans, rinsed & drained
1 cup of frozen corn
1 medium onion, chopped
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 tsp ground cumin
1 tsp chilli powder
2 lbs ground turkey
2 cups shredded cheese
- In a large bowl, combine the eggs, 1/2 cup taco sauce, beans, corn, onion, bread crumbs, taco seasoning, cumin and chilli powder. Crumble turkey over mixture and mix well.
- Pat into two ungreased 9-in x 5-in loaf pans. Bake, uncovered at 350 degrees for 50 – 55 minutes or until no pink remains and a meat thermometer reads 160.
- Spoon remaining taco sauce over each meat loaf; sprinkle with cheese. Bake 10 – 15 minutes more or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional taco sauce and/or sour cream.
Dipped Fruit on a Stick
I love this recipe for dessert. Anytime you can make fruit into a treat is always a good time!
Yield 6 Servings
1 cup semisweet chocolate chips
1 tablespoon shortening
3 medium firm ripe bananas
6 Popsicle sticks*
- In a microwave, melt chips and shortening; stir until smooth. Peel bananas; cut in half width wise. Insert sticks into fruit; dip into chocolate, coating fruit completely. Let excess drip off. Roll in nuts or coconut.
- Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving.
*I used kabob sticks instead (as shown in picture) and I do not suggest this. The bananas kept sliding off.