Pizza mini Meatloaves/Mega Meatballs if you need to sell them to small ones or resistant spouses

20 oz ground meat (Mine was turkey)
2 eggs
2 cups frozen pepper strips
2/3-1cup frozen onion
1 t Minced Garlic (or to taste I love garlic but it makes me pass the heck out)
1/2 cup grated parm (green can is fine by me if its fine by you)
1/2 cup + 6 T Shredded Mozz
Italian seasoning to taste
salt & Pepper to taste
12 turkey pepperoni
6 T Pasta Sauce
EVOO or cooking spray whatever tickles your fancy

Preheat oven to 350 place 12 foil muffin cups in muffin tin or spray as you desire.
Sautee onion and peppers sprinkling with seasoning and S&P
While those cook Beat/mush the eggs into the Turkey (I use a kitchenaid coz I'm lazy)
Add in Peppers and Onions when cooked through
Add in Parmesan cheese
Add 1/2 cup Mozz


Season with italian seasoning and S&P to taste
Scoop about 1/4 cup into each tin Top with 1/2 T of Sauce
Pop in oven for 20 Min
after 20 min top each loaf with 1/2 T of Mozz and 1 pepperoni
bake for another 5 min.




Bacon and Egg O'Muffins
This time I used foil muffin tins the next time I'm just spraying!
6-12 Turkey bacon slices (I used 2 each 1 would be prettier)
6 eggs
6 T Cheddar/Mexican/Nacho cheese
Salt and Pepper to taste

Preheat oven to 350
spray tin
wrap bacon around each cup (or layer 2 slices to cover each cup)
Break Egg in
Salt and Pepper
add 1 T of cheese to each top
Bake 25-30 min

Tastes so good!!!

these sound DIVINE!!!! i'm gonna try them - although you will NEVER find that yucky green can in my house... and maybe i'll mash some chickpeas into the meat to lighten it up.

wow. will you come to my house and cook?? please????

They DO sound good mmmm mmmmm ! nice serving sizes for the meat

Jiff What time should I show up? I'll work for yarn!
I popped the first recipe into live strong and it comes out to about 123 calories per
I was going to put spinach in b/c I put spinach in everything but I was out
These are Very Moist! a little dried minced onion or some flax might be a good addition or add in dry stuff of your choice

Leens I'm all about portions if I don't have to think about serving size I'm not goign to inhale!

I'll have pics of the loaves later they're on my phone

Thats great to know KO, I NEED portion control.

Here's the finished product fresh from the oven
sorry if its grainy i took it with my phone

they're SOOOO CUTE!!!!!!!

Tonight in a fit of domesticity and craving for Chocolate
I made cocoa roasted Pumpkin seeds!
I'm in the middle of something at the mo but I'll post the recipe later
it could work for any nut or seed pumpkin is just what I had

I'm doing the pizza mini loaves on Saturday. Want to make enough that I can freeze them. I've got garden produce coming out my ears right now and am on the way to town to pick up stuff to make low carb ketchup and spaghetti sauce, kraut, and baked eggplant. Have to freeze corn tomorrow. But in between all of that, I'm making your loaves.

just for you, Nan -

Jiff's grandma's eggplant parm [if you're going to freeze this, add extra cheese later when you're actually going to eat it]

Peel and slice the eggplant [not more than 1/4 inch thick]. sprinkle with salt, let drain for about 30 minutes, and wipe the salt off

spray a baking sheet, and lay them out in a single layer - spray with more pam or whatever, OR brush very lightly with olive oil. Bake at about 350 until they're tender. keep going until everything's cooked.

for an 8-inch square pan, you'll need about 2 cups of sauce [your favorite - i'm not getting involved in that!!!]. BEAT IN 1 EGG FOR EVERY CUP OF SAUCE [this is essential!!!]. It's a good idea to add some grated parmesan or romano - a couple of good handfuls at this point.

spread some of the sauce on the bottom of the pan, and start layering sauce and eggplant. end with a sauce layer, and then sprinkle with more parmesan or romano. if you want to slip slices of mozzarella in here, go right ahead, but my grandmother didn't do that.

Bake at 350 until a knife inserted in the center comes out clean [time depends on thickness and pan size - an 8 inch square takes about 30-45 minutes]. LET IT REST for about 10-15 minutes before cutting it.

if i make this for the freezer, i plan to add mozzarella on top when i re-heat, so i don't bother with it when i first make it.

OK. so, did you notice?? no breading. very little fat. you control the cheese. over the years, every time we've made this for friends, everyone wants the recipe or at least wants to come back when we make it again!!!

Jiffy My Italian Goddess! CAn I make this with Zuch?
I'm allergic to Eggplant Which bites b/c I love it

Wow Jiff: I thought you were just pretty and smart.....the girl can cook!!! LOL!! Thank you so very much. Guess I know what I'm having for Sunday dinner! You all need to try Eggface's Zucchini Lasagna. It is really good and no noodles. She also has a roasted eggplant dip that is so so good. UMMMM eggplant!

Grilled Veggie Lasagna Shelly's

1 Yellow Onion, diced
2 cloves Garlic, minced
1/2 pound ground beef (could also use ground turkey)
1 cup Marinara Sauce
1 cup Ricotta Cheese
1 Egg, beaten
1 Tablespoon Parsley, Chopped
1 Tablespoon Italian Seasoning
1 cup Shredded Italian Blend Cheese (Mozzarella, Parmesan, etc.)
4 Zucchini, Summer Squash, sliced lengthwise and grilled

Slice the Zucchini and Summer Squash lengthwise and grill on the BBQ. Set aside.

Brown onion. Add garlic. Cook for 1 minutes. Add ground beef. Cook till meat is no longer pink. Add marinara. Warm through. Set aside.

Mix ricotta, 1 egg, parsley, and Italian seasoning together. Set aside.

Spoon 1/2 of meat mixture into casserole dish. Layer 1/2 zucchini and squash. Spoon 1/2 Ricotta mixture on top. Sprinkle 1/2 the Italian Blend Cheese. Repeat. Bake for 55 minutes at 350 degrees.
NOTE: I don't use that much oregano because I don't like it!

Roasted Eggplant Spread

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Gosh now I'm hungry and I've got to go to work. Guess I'll eat an Atkin's protein bar!!!

Kierie, I have plenty of yarn!

Thanks for the recipes. I had already pulled out some ground turkey for tomorrows supper and I think I'll make it in the muffin tins.

Lex DH and I will hop in the car and be colorado bound!!
Tons of Accessible sports up there I'm itching to try!!