Meatloaf is an easy family-friendly, budget-friendly main dish. There are many different recipes you can try to see which your family enjoys most. I have included five different recipes for you to try.

You can make meatloaf with ground beef or ground turkey. Ground turkey is a healthier, lowfat alternative to ground beef. Meatloaf is also a great way to use ground meat you pick up on sale.

Several meatloaves can be made at one time. You can freeze them either before or after they are baked. To bake a frozen, uncooked meatloaf, bake at 350 degrees for approximately 1 1/2 hours (do not thaw out first). To bake a frozen, cooked meatloaf, bake at 350 degrees for 1 hour. Cool completely before freezing.

Basic Meatloaf Recipe

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I’m somewhat of a health addict. I say somewhat because I don’t always make the best food choices. but I really do try. I’ve never had a weight problem, but I’m also a tad weight obsessed. Why? It’s probably because I know how accessible unhealthy foods are and the older I become, the easier I can gain weight. I’m a label reader; I’ve always been. It’s a great habit and one I’m not likely to break.

Naturally for me, the warmer the weather, the better food choices I make probably due to the fact of wanting to eat lighter meals with fresh fruits and raw vegetables and, of course, drinking loads of water.

With the warm weather on its way, here are seven tips on making better choices so you can look and feel good in your summer wardrobe. That’s an incentive on its own…wanting to look good in shorts, sleeveless tops, and bikini maybe…right?

1. When I go out to eat, my first choice is a salad with protein. What some people fail to understand is a salad is not necessarily healthier than a plate of fries because of the salad dressing and whatever ingredient is in there such as cheese, but there’s a work around to that and that’s making requests such as salad dressing on the side and opting out or substituting certain ingredients if possible. Don’t be shy; ask.

2. Not everyone can eat what they choose because of food allergies or whatnot, but the main thing is being fully aware of what you’re putting in your mouth. If you’re watching TV or reading a book, this could lead to mindless snacking. It’s okay if you’re eating grapes or cherry tomatoes, but it’s different if you’re munching on crackers. If you’re not eating it from a bowl, how many times have you put your hand in the box?

3. You can eat all the right foods, but you still have to exercise so kick start your metabolism and use your energy, not store it.

4. Don’t skip meals. Some people think if you skip a meal, you can eat more at the next meal. Yeah, you’ll definitely eat more to gain weight and you’ll make unhealthy choices because now your body is craving for food. Not only that, your blood sugar will drop and you’ll find the quickest thing to eat and you’ll eat lots of it.

5. Stock your fridge with fruits and vegetables for the reason to prevent what will happen when you skip a meal. If you don’t have junk food in your house, then you won’t make bad choices.

6. At the beginning, it will help to count calories. You can find a calorie counter online or you can go to MyFitnessPal.com to download the app to help you lose or maintain your ideal weight.

7. Grow your own vegetables and herbs. It’s never too late to make small changes and develop new healthy eating habits. You owe it to yourself and to your family to make better choices so you all can live and enjoy life to its fullest.

Sophia McIntyre is a work at home Freelance Writer, Ghostwriter and Internet Marketer. She is passionate about leading and living a healthy life. Her health blog, Healthy Perspectives is where you can learn more about making healthier choices, living, and maintaining a well-balanced lifestyle.

Every now and then, my husband helps choose a meal to have for dinner. A few days ago, he sent me a recipe on Facebook. I have to be honest and say that my mouth immediately began to water. The picture on the left is called “Chicken Bombs” and they were, well….the bomb! Here is how to make them!

Chicken bombs

Ingredients

5 boneless, skinless, chicken breasts

5 jalapeño peppers

20 strips of bacon

4 oz cream cheese, softened

1 cup grated colby jack or cheddar cheese

salt and pepper to taste

1 cup BBQ sauce (I like Sweet Baby Ray’s)

Directions

1.) Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.

2.) Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.

3.) In a small bowl, mix your softened cream cheese with your grated colby jack.

4.) Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)

5.) Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn’t always close the way you think it should. No worries! The bacon will pull it all together.

6.) Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!

7.) Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes.

Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it’s done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don’t have a meat thermometer, pierce chicken with a fork. If juices run clear, it’s done!

*Makes 10 Chicken Bombs

To Bake: Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.

Even though it gives instructions on baking them, I would suggest grilling them. The juices made the bacon soft on the bottom. I prefer bacon crispy, so that is just my opinion. Once again, I hope you enjoy these as much as my family did!

Amy Royce has two children and has been married since 1995. She is an affiliate marketer and a Virtual Assistant. She enjoys helping others through the programs she markets and the tasks she performs as a VA.

Summer is a great time to make chicken salads. They are light, easy to make, and make a great addition to summer picnics and family barbecues. I like to keep extra frozen chicken fillets on hand for easy spur of the moment dinners like these. At Costco, you can buy a large package of individually frozen chicken fillets for a very reasonable price. You can just take out what you need for your recipe and leave the rest in the freezer.

Chicken Salad

5 c. cooked chicken, cubed
2 tbsp. salad oil
2 tbsp. orange juice
2 tsp. vinegar
1 tsp. salt
3 c. cooked rice
1 1/2 c. green grapes
1 1/2 c. sliced celery
1 (13 oz.) can pineapple tidbits
1 (11 oz.) can mandarin oranges, drained
1 c. slivered almonds
1 1/2 c. mayonnaise

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When our daughter was a teenager, she would ask me to make these English Muffin mini pizzas almost on a weekly basis! She absolutely loved eating these. If the toppings we used are not to your liking, feel free to replace them with whatever it is that you like on your pizza.

If you like a little kick to your mini pizza, you can try adding some crushed red pepper or minced garlic to your toppings.

Alternative Pizza Toppings: sliced ham, shredded chicken, beef steak pieces, pineapple chunks, anchovies, red and green peppers or broccoli florets.

English Muffin Mini Pizzas

3 English Muffin halves
4-5 ounces pizza sauce
1/2 of minced onion
2 tablespoons of sliced black olives
9 pieces of sliced pepperoni
4 ounce can of mushroom pieces
1/2 cup of shredded Mozzarella cheese
Preheat oven to 350 degrees.

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Every now and then, life gets a little crazy! I think that statement is a given for everyone on earth. After a long day of work and errands, you don’t really feel like cooking…am I right?? Well, I found a quick meal that even your teenagers can make! In fact, mine did! I am so glad I came across this recipe from “Best Life 4 Moms” Here is her recipe for Cheesy Broccoli Chicken Foil Packs!

Ingredients:

1 package Stuffing mix; chicken flavor

1 1/4 cups Water

4 Boneless skinless chicken breast halves

4 cups Broccoli Florets

1 cups Shredded cheddar cheese

4 slices Cooked bacon; crumbled

4 tbsp Ranch dressing divided

- Oven to 400

Directions:

- Spray 4 large sheets of heavy-duty foil with oil.

- Combine stuffing mix and water.

- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.

- Top stuffing with a 6oz. chicken breast half.

- Top chicken with 1 c. broccoli.

- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.

- Drizzle with 1 T. ranch dressing

- Bring up foil sides and fold to seal, leaving room for heat circulation inside

- Place packets on a cookie sheet and bake 35-40 mins (depends on the size of your chicken breasts)

- Remove packets and let stand 5 mins

- Cut sits in foil for steam before opening.

This meal was wonderful! My entire family loved it! I hope you and your family enjoy it too!

Amy Royce has two children and has been married since 1995. She is an affiliate marketer and a Virtual Assistant. She enjoys helping others through the programs she markets and the tasks she performs as a VA.

For many of us, we purchase and use boxed cake mixes to save us time when we need to bake a homemade cake or a batch of cupcakes. However, that same box of prepared cake mix can be doctored up and used in so many different ways.

You can save a lot of time and money in the kitchen by adding a few additional ingredients to a box of cake mix. Foods like fresh fruits, fresh vegetables, canned or frozen pie fillings, shaved chocolate, shredded coconut and other ingredients you may have on hand, can be quickly and easily added to the cake mix batter.

1. Quick Breads

2. Cake-Like Cookies and Bars

3. Cake-Like Brownies

4. Muffins

5. Cake Pops

6. Cupcakes

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Like many others, my new favorite website is Pinterest.com. I currently have 19 boards totaling 770 pins!! My two favorite boards to pin to are fitness and food! As I was looking for new things to pin, I came across the picture on the left. My mouth started to water and I knew that I would have to try this meal!!! I made Chicken Enchilada Pasta tonight for dinner and, in my son’s words, it’s a keeper! I don’t hear that very often, so I like to share my “keepers” with others who need a quick, easy, and tasty meal! Thanks to “The Kitchen Life of a Navy Wife”, for helping me make a meal my family loved!

‘Chicken Enchilada Pasta’

Source: Pearls, Handcuffs, and Happy Hour

Ingredients

1 rotisserie chicken, shredded

2 tablespoons olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 can diced green chiles (4 oz)

1/2 teaspoon salt

2 teaspoon chili powder

1 teaspoon cumin

2 cans green chili enchilada sauce (10 oz, each)

2/3 cups red enchilada sauce

2 cups shredded cheese (any kind)

1 cup sour cream

Penne pasta

Topping Ideas

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions

1. Shred chicken (I recommend doing this earlier in the day, or even the day before to save time, as well as chopping the veggies).

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings.

Enjoy!

Amy Royce has two children and has been married since 1995. She is an affiliate marketer and a Virtual Assistant. She enjoys helping others through the programs she markets and the tasks she performs as a VA.

The Big Game is almost here! Yes, I am talking about Superbowl XLVII, which will take place on February 3, 2013. While some of you reading this may not be interested in the game, I can almost guarantee that your husband or sons are. Every year, we are invited to a Superbowl party and we are asked to bring a dish to share with other football fans. Here are a couple of easy recipes that are sure to please everyone!

Bacon Wrapped Jalapeno Poppers:
6 Fresh Jalapenos
1 pkg cream cheese
1 pkg bacon

Preheat the oven to 425 degrees. Cut the jalapenos longways and take out the seeds. Soften the cream cheese in the microwave and fill each jalapeno half with cream cheese and wrap with a slice of bacon. Cook in the oven for about 45 minutes. **Note: Cooking times will vary based on how done you want the bacon. Keep an eye on these if you don’t like that bacon really crispy. (Makes 12 poppers)

CrockPot Cheesy Sausage Dip
1 pkg Velveeta Mexican Style Cheese
1 lb sausage
8 oz Sour Cream
Salsa (to taste)
Chips

Cook the sausage until browned and drain any excess grease. Put the cooked sausage, Velveeta Cheese, Sour Cream and Salsa in the crockpot and stir together. Heat on high until the cheese is melted, then put it on low or warm so it doesn’t burn. Serve with chips.

I hope you enjoy these quick easy appetizers as much as we do! Enjoy the game! Go Team!!!

When it comes to making dips for parties that I host, I always find myself making some delicious tasting spinach dip because it is so versatile. You can use spinach dip with veggie sticks, chips, pretzels, bread cubes or served with crackers and cheese.

If you decide to serve the dip with a vegetable tray, I would like to suggest the following: carrot sticks, celery sticks, sliced cucumbers, broccoli and cauliflower. All of these veggies taste great with this dip.

Once you prepare this recipe, you can serve your dip in a hollowed out bread bowl, in a pretty ceramic or porcelain dish or better yet, if you have one of those chilled serving dip dishes, that would work well too. For a little extra pizzazz, you can garnish the top with a fresh spring of spinach or mint leaf.

If you keep it refrigerated, it can last for up to 4 or 5 days.

Spinach Dip Recipe

1 pkg. Hidden Valley Ranch Salad Dressing
1 pkg. frozen cream spinach
1 cup low-fat mayonnaise

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