Ok, let me be honest, I am tired today. Some days I have all of the energy in the world and other days. Well, not so much! I guess that I can chalk that up to having four kids, husband, a ministry and two jobs. Or maybe that is just the way that I am built. Either way, sometimes it sucks. :)
So, the end of the day was approaching, and it occurred to me that I had nothing planned for dinner. I found myself in the kitchen once again trying to make "something out of nothing".
Can I tell you that it difficult to eat well when you haven't prepped...ever?! Alrighty then, meatless meatloaf it is!
Thankfully I had some beyond Beef (ground) in the fridge. Side note: if you haven't tried this you should. Having said that it has a good bit of sodium so eat it only every so often. I had peppers, an onion and gluten free breadcrumbs. Another side note: not all gluten free breads are created equal so trust me when I tell you that Aleias' are top notch.
Moving on, I had red potatoes, almond milk and yay me I had some asparagus that I forgot to make earlier in the week. I love asparagus but will pay for it later, if you know then you know.
All in and all out this dinner came together in 50 minutes and during that time I was able to get a jump start on the dishes, set up my positing schedule for the week to Facebook and Instagram and return a few emails. I would call this a win, how about you?
So, let's do this:
Meatless Meatloaf
2 packs of Beyond Burger Ground beef
1/2 Red Pepper- diced
1/2 Green Pepper- diced
1/2 yellow Onion-diced
1/2 Cup Ketchup- reserve half and put half in the mixture
3 Tablespoons low calorie brown sugar
3/4 Cup Gluten Free Breadcrumbs
1 Tablespoon Onion powder
2 Teaspoons Montreal Steak Seasoning
Basil Infused Olive Oil- I keep a ton of infused in stock because quite frankly, they rock really hard
Method:
Sauté veggies in Basil oil until translucent. Why do I do this instead of just putting them in the mixture? I prefer it and I feel like it gives them a slightly different flavor. Cool your veggies for a few minutes and in the meantime combine all other ingredients. Add the veggies and form into 3 small loaves. Use your remaining ketchup, mix in 3 tablespoons of low-calorie sugar and top your precious little loaves. Cook for 50 mins
Whipped Potatoes
Ok let's be honest, have you ever met a person who doesn't love whipped potatoes? They are so versatile and super delicious. These potatoes are quick and simple, and the leftovers can be eaten as is or maybe in a shepherd's pie?
2 1/2 Pounds Red potatoes cut into large chunks
1/4 Cup Vegan Butter
1 1/2 Cups Almond Milk
4 Tablespoons Onion Powder
2 Tablespoons Garlic Salt with Parsley
Cook your potatoes until fork tender, drain them and add all other ingredient. Enjoy!
Asparagus
2 Pounds of Asparagus with bottoms cut off
Lemon Infused Olive Oil to taste
Cavender's All Purpose Greek Seasoning to taste
Place asparagus on cookie sheet lined with parchment paper. Drizzle lemon olive oil on it and sprinkle Cavender's to taste. Roast on 350 for 350 degrees or until al dente