Tuesday, March 26, 2013

I'm Coming Over for Dinner!

Michelle - me - Erin @ CrossFit Classics, Feb

Last Friday my #bestie, Erin, invited herself and her father over dinner and on her menu was cabbage and meatloaf.

Wait - wait - let me explain -

  1. she invited herself over because with Baby J it's easier for them to come to me - baby stuff on hand - put him to bed whenever - you get it!
  2. menu of cabbage and meatloaf?? - sounds like the poor man's dinner, right?!  both dishes known for it's YUCK factor but.....I'd just rediscovered a great roasted cabbage recipe and she dug up an old "paleo" meatloaf dish
Try 'Em:

Roasted Cabbage Wedge Salad (also try with cauliflower)
  • 1 head savoy cabbaage
  • olive oil
  • salt
  • 5 tbsp olive oil
  • 3 tbsp sherry vinegar
  • 1 tsp dijon mustard
  • pecorino romano cheese or grated parm cheese
Preheat over to 450 degrees. Quarter the cabbage and arrange on bakingsheet. Drizzle with olive oil and lightly salt.  Roast cabbage for 15 minutes - FLIP and roast other side for 15 minutes.  Mix vinaigrette ingredients together  - while still hot, drizzle cabbage with vinaigrette and sprinkle with cheese.

Me, Baby J, Erin - wathing Austin Marathon....ignore the outfits and hairdos!
Turkey/Spinach/Bacon Meatloaf
  • 2 pounds ground turkey thighs (Thigh meat is cheaper and fattier so keeps your meatloaf moist.)
  • 2 eggs
  • 1/2 onion, finely chopped
  • 2-3 cups spinach, finely chopped
  • Bacon slices
  • Salt, pepper
Preheat oven to 350 degrees.  Combine all ingredients (except bacon) in a bowl and mix until combined with hands. Mash into a square baking dish -  Cover each with 2-4 strips of bacon. Cook at 325 degrees for approximately 1.5 hours, or until done!

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