Chicken Meatloaf with Sun-Dried Tomatoes

Chicken Meatloaf with Sun-Dried Tomatoes, Fresh Baby Spinach and Feta Cheese.

Chicken Meatloaf with Sun-Dried Tomatoes

Ingredients:
1/2 cup onion, chopped
2 ounces fresh baby spinach
1/2 cup italian bread crumbs
1/4 cup herb-marinated sun-dried tomatoes, chopped
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 Tbsp whole milk
1/2 cup feta cheese, crumbled
1 1/2 tsp salt
1 tsp black pepper
1 pound ground chicken

Directions:

  1. Preheat oven to 375F. Grease a 9×5 inch loaf pan.
  2. Saute onion and spinach in hot oil in a skillet over medium heat until onion is tender and spinach is wilted, set aside.
  3. In a large bowl, stir together the bread crumbs, sun-dried tomatoes, garlic, eggs, milk, feta cheese, salt, and pepper. Add the ground chicken, and cooked spinach and onion mixture and gently stir to combine, being careful not to overwork the meat.
  4. Carefully place the meat mixture into the prepared pan and bake in preheated 375F for 45 minute to 1 hour or until the internal temperature registers 165 degrees F on an instant-read thermometer.
  5. Remove from the oven and let rest for 5  to 10 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

This meatloaf is very flavorful and delicious. It is a nice change to the traditional meatloaf, I usually make my meatloaf’s with ground turkey or ground chicken. Serve this with any of your favorite side dishes and a salad for a great meal.

*Camala*

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Salad with Strawberries

Sweet and Simple Salad with an added sweetness from Strawberries!

Salad with Strawberries

Ingredients:
choice of greens ( I used romaine and green leaf lettuce)
small handful of Strawberries, sliced
small handful of Feta Cheese, crumbled
flax seeds
dressing of choice ( I used homemade balsamic vinaigrette)

Directions:

  1. Place your favorite lettuce/greens in a bowl (I used Romaine and Green Leaf Lettuce).
  2. Add the sliced strawberries, feta cheese and flax seeds.
  3. Drizzle with your favorite dressing. I drizzled this salad with a homemade balsamic vinaigrette.

This salad is so simple and a wonderful combination, the sharp salty feta cheese with the sweet juicy strawberries is a great balance. I used a balsamic vinaigrette in this salad because the balsamic vinegar’s sweetness really pairs nice with the strawberries. I am sure a nice raspberry vinegar would be great in this salad as well.

*Camala*

Linguine with Broccoli Sauce and Feta

Linguine with a Broccoli Pesto and sprinkled with Feta Cheese.

Linguine with Broccoli Sauce and Feta

Ingredients:
1/2 pound of linguine
1 pound broccoli
2 tablespoons water
Salt and pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you want to be good) – divided
1/4 cup water

Directions:

  1. Cook the linguine pasta according to the package directions. While the pasta is cooking, Cut the broccoli into small florets and steam on the stove with the 2 tablespoons of water. Season lightly with salt and pepper.
  2. Heat a drizzle of olive oil in a large saut√© pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it’s well wilted. Pour in the lemon juice and simmer for about two minutes.
  3. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper.
  4. Transfer back to the pan and add noodles, mix until pasta is well coated. Place on serving dishes and sprinkle with remaining feta cheese. Serve immediately.

I found this recipe on The Kitchn and I was excited to try this recipe. I am sorry but personally this was not my favorite recipe and I would not make this exact recipe again…I might try to adapt it to more of my taste. I did not like the texture of the broccoli pesto and I think the lemon juice made it too tangy for me. I did like the addition of the feta cheese and I liked the idea but it didn’t turn out like I had hoped. It looks pretty though with the light green sauce:)

*Camala*