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The Fresh Plate + Edible Allegheny Magazine

Thursday, February 16, 2012

Look for The Fresh Plate  featured  in the March 2012  issue of Edible Allegheny Magazine!


Meatloaf Muffins

Tuesday, February 7, 2012


These little meatloaf muffins are a cinch to make. Kids and husbands alike love them. I usually double the batch and freeze the leftovers for quick lunches. You can use beef or turkey.I always use ground turkey, and they come out moist and flavorful.And I use Herb Stuffing. I buy it in bulk and I think the herb has the best flavor.

Meatloaf Muffins
1 (6 ounce) box Stove Top stuffing mix
2 eggs
1 cup water
2 lbs ground beef or turkey
ketchup (optional)

1.Mix all ingredients except ketchup.
2.Spray muffin tins with cooking spray
3.Fill muffins tins to top.
4.Bake at 350°F for 35 minutes

Baked Chicken





This is a go to recipe for busy nights.Or lazy ones.Easy as pie and so yummy! This recipe is one that  I love because it is super easy and you can use any combo of  herbs and spices. I have found that if I just use salt, pepper and garlic powder, it gives it a comfort food taste that my boys love. I usually have a breast or two left over, so I make  chicken salad for the next days lunch. This recipe easily doubles or triples for a crowd.


Baked Chicken

4 chicken breasts,bone in ,skin on

1-2 T olive oil

2 tsp all purpose seasoning (I use salt,pepper and garlic powder)


Preheat oven to 400 degrees. In a casserole dish, place chicken skin side up.Spread evenly with the olive oil and sprinkle evenly with seasoning.Bake 45-50 minutes or until juices run clear.