Happy Halloween from our home to yours.

Grandchildren Johnny and Dottie

Grandchildren Johnny and Dottie


Tex-Mex Lovers Mini Meat Loaves

4 servings Ingredients

Tip This dish is gluten-, dairy- and soy-free–just read the salsa and tortilla chips labels before you buy.

1 tablespoon extra-virgin olive oil

1 bunch scallions, white and green

Salt and pepper

1 tablespoon extra-virgin olive oil

1 bunch scallions, white and green parts thinly sliced separately

Salt and pepper

1 cup brown rice

2 handfuls tortilla chips, crushed into crumbs (1/2 cup)

6 tablespoons store-bought medium-hot salsa, plus more for serving

1 large egg

1 pound extra-lean ground beef or dark-meat ground turkey

1 15 ounce can small red beans, rinsed


1. Preheat the oven to 400 degrees . In a small saucepan, heat the olive oil overmedium heat. Add the scallion whites and 1/2 teaspoon salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 3/4 cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes. 2. Meanwhile, line a baking sheet with parchment paper. In a medium bowl, beat together the tortilla chip crumbs, salsa, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix in the ground beef. Place a 3— to 4-inch heart-shaped cookie cutter on the prepared baking sheet. Press one-quarter of the meat mixture evenly into the cookie cutter; remove the cutter. Repeat with the remaining meat mixture. Bake until firm to the touch, about 15 minutes. 3. Stir the beans and scallion greens into the rice and season with salt. Serve with the mini meatloaves and extra salsa on the side.

Credit: Recipe is property of http://www.rachelray.com.

Crunchy Stuffed Zucchini

Serves 4

30 minutes or fewer

Chickpeas and vegetables get baked into zucchini shells with a crunchy topping.

4 large zucchini, halved lengthwise

1  Tbs. olive oil

1  medium onion, chopped

(1½ cups)1 red bell pepper, chopped (1 cup)

1 cup cooked chickpeas

3  tomatoes, chopped (1 cup)

2 tsp. dried thyme

1  cup shredded reduced-fat Cheddar cheese

4  oz. low-fat plain yogurt

½ tsp. paprika

½ cup crushed potato chips

1 | Preheat oven to 400°F. Scoop out seeds and flesh from zucchini to create 1/4-inch-thick shell. Chop flesh, and set aside. Place zucchini shells in baking dish coated with cooking spray.

2 | Heat oil in large skillet over medium heat. Add onion, bell pepper, chickpeas, tomatoes, thyme, and chopped zucchini, and sauté 5minutes, or until tender.

3 | Fill each zucchini shell with 1/2 cup chickpea mixture. Stir together cheese, yogurt, and paprika in small bowl. Spoon 2 Tbs. cheese mixture atop stuffing in each zucchini, then sprinkle each with 1 Tbs. crushed potato chips. Bake 20 minutes, or until stuffed zucchini are heated through and crispy on top.

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