time well spent.

I'm on vacation! After months of not taking any time off, I'm smack in the middle of five days of watching movies, taking naps, and lots and lots of cooking and baking! It is a MUCH needed time for me to let down and rejuvenate. I took this weekend to make some things I haven't made in awhile, and I wanted to share them with you.

My Healthy Meatloaf

This meatloaf is an adaptation of my aunt, Mary Joyce's meatloaf recipe. I grew up on Mary Joyce's meatloaf, but I just wanted to make it a little healthier, and I don't think I've sacrificed any of the flavor in doing so. I serve it with roasted root vegetables (winter squash, sweet potatoes and carrots) and roasted brussel sprouts.

1 pound lean ground beef (90% or leaner)
1/2 cup oatmeal
1/4 cup skim milk
1 tsp worcestershire sauce
1 tsp onion (I saute some if I have it in the fridge already cut, or just use dried)
2 raw eggs
1/4 cup ketchup
1 tsp kosher salt
1/4 tsp pepper

Combine in a bowl with your hands (get down and dirty on this one! It will taste much better if you mix it by hand than if you use a spoon). Shape into a loaf in a 9 by 13 inch dish.

Top with mixture of 1/2 cup ketchup, 1 tsp mustard and 2 Tbsp brown sugar.

Bake one hour at 325 degrees.


Winter Squash Lasagna

1/4 cup all-purpose flour
2 cloves garlic, minced
2 1/2 cups fat free evaporated milk
1/3 cup grated parmesan
10 ounces (12) whole wheat lasagna noodles (cooked)
1/8 tsp salt and pepper
10 ounces cooked winter squash
1 cup mozzarella cheese
3/4 cup golden raisins
2 Tbsp pine nuts, chopped

Preheat oven to 350 degrees.

Place flour in small saucepan and very gradually whisk in milk and garlic. Warm over low heat until it simmers and thickens. Remove from heat and stir in parmesan and salt and pepper.

Spread 1/4 cup cheese sauce over bottom of 9 by 13 inch dish. Cover with three lasagna noodles, top with 1/3 of squash and 1/2 cup cheese sauce. Sprinkle with 1/2 cup mozzarella cheese and 1/4 cup raisins. Cover with three more noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce. Sprinkle with 1/4 cup raisins. Cover with three more lasagna noodles, pressing sheets firmly down. Spread with remaning squash and cover with remaning cheese sauce and final 1/4 cup raisins. Sprinkle with pine nuts and remaining mozarella cheese. Bake approximately 30 minutes, until bubbly and slightly brown.