I was in Atlanta for work this week Monday – Wednesday. I made dinner on Sunday, took some pics, but it was so late by the time we ate I pretty much scarfed down my food while watching the Packers.
In theory I’ve always been a fan of having a big Sunday dinner. I say in theory because I wasn’t raised in a family that did big Sunday dinners. I’ve really only read or heard about them from friends raised in big, Italian or southern families. Especially in the fall there’s something comforting about a special meal; something I wouldn’t bother with during the week. This past Sunday is was Meatloaf Wellington! It wasn’t nearly as difficult as it looks but does take a long time to cook/bake so not weeknight fare for this girl!
If you have picky eaters you might want to use a food processor to dice up the sweet potato and brussels sprouts. I love them both, my husband doesn’t like sweet potatoes but didn’t say anything about them in this dish. Maybe he thought they were carrots…whatever the case it worked and he liked it!
I know the puff pastry isn’t clean and the sprouts weren’t organic but everything else is – this is practically clean – I’m not always perfect…but don’t tell my husband 😉
This recipe makes 8, very generous, servings. I served it with a side of buttered beets and that’s all we needed. Had to take a picture with the beets because they’re so pretty!
I couldn’t wait to get home from my trip and start eating clean again. Last nights dinner on the plane was Chex Mix 😦 so these Veggie Enchiladas were the perfect meal after the crap consumed yesterday.
No picture of the filling since they didn’t make it to the plate without falling apart but it was delicious! The recipe called for zucchini but my husband doesn’t like it so I subbed in green pepper which is a perfect substitution for this recipe. They could’ve used more sauce but nothing some Wildtree Taco Sauce out of the pantry couldn’t fix!
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil, divided
1 sweet potato, peeled and diced
8 ounce Brussels sprouts, diced
2 celery stalks, diced
2 eggs, beaten
¼ cup low fat milk
1 package Wildtree Just Like Mom’s Meatloaf Mix
1 pound lean ground beef
1 sheet puff pastry, thawed
Preheat oven to 350°F and grease a sheet pan. Heat 1 tablespoon Roasted Garlic Grapeseed Oil a 12-inch skillet over medium heat. Add the sweet potato, Brussels sprouts, and celery. Sauté for 7-10 minutes or until slightly tender. Transfer to a bowl to cool slightly. Combine with egg, milk, Just Like Mom’s Meatloaf Mix, and ground beef. Roll puff pastry out to a 13 x 13 inch square on a lightly floured surface. Shape meatloaf down one side of the puff pastry. Pull the opposite side of the puff pastry over the meatloaf and pinch the edges to seal. Fold ends closed. Carefully transfer meatloaf to the greased sheet pan, placing it seam-side down. Brush the entire pastry with the remaining 1 tablespoon Roasted Garlic Grapeseed Oil. Bake for about 1 hour or until completely cooked through and pastry is golden: 160°F.
Calories 360; Fat 22 g; Saturated Fat 7 g; Carbohydrates 24 g; Fiber 3 g; Protein 17 g; Cholesterol 85 mg; Sodium 160 mg
Vegetable Enchiladas with Red Bell Pepper Sauce
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
½ red onion, diced
1 medium zucchini, diced
1 (5 ounce) bag baby spinach
1 cup frozen corn
1 (15.5 ounce) can black beans, drained and rinsed
1 cup Wildtree Red Bell Pepper Sauce, divided
12 (6 inch) whole wheat tortillas
¾ cup shredded pepper jack (or cheddar)
Preheat oven to 350°F. Heat Roasted Garlic Grapeseed Oil in a nonstick skillet over medium heat. Add the onion and zucchini and sauté 5 minutes. Add the spinach and cook until wilted. Add the corn and black beans and cook until heated through. Remove pan from heat and stir in ½ cup Red Bell Pepper Sauce. Spread about 1/3 cup of the vegetable filling down the middle of each tortilla. Roll tightly and place seam side down in a baking dish. Top enchiladas with remaining ½ cup Red Bell Pepper Sauce and shredded cheese. Bake for 20-25 minutes or until cheese is melted and enchiladas are heated through. Top with fresh herbs such as basil or parsley if desired.
Calories 480; Fat 17 g; Saturated Fat 3.5 g; Carbohydrates 63 g; Fiber 9 g; Protein 16 g; Cholesterol 15 mg; Sodium 640 mg