5 Ingredient Easy Meatloaf

Ok, I am a meatloaf fan. It’s an “All-American”, “Down-Home Cookin”, “Stick To Your Bones” meal that is hard to deny. But I will be honest. I don’t like making it. At all. Something about mushing raw ground beef with other wet things just makes me sick to my stomach.

But this… This has changed the game. With only 4 ingredients to mash together in a bowl, it wasn’t so gross. And to top it off, from pulling the bowl out of the cabinet to putting the loaf in the over.. It only took about 2 minutes tops! Bonus points! I will have to admit, I am used to my moms meatloaf.. So I had some high standards to measure up to. This definitely gave it some good competition, and will definitely be a new staple on our dinner menu!

 

Ingredients

• 1 lbs ground beef
• 1 egg
• 1 box of stove top stuffing mix (I used traditional sage)
• 1 cup of water
• Ketchup to drizzle on top

Directions

1. Preheat oven to 350
2. Mix beef, egg, stuffing mix, and water in a bowl
3. Smash it all into a greased loaf pan
4. Top with katchup
5. Bake for 45 minutes

 

White Chicken Enchilada Casserole

This recipe is actually my husbands! I had to share it (with his permission of course), as it is one we keep returning to. I only wish I could figure out how to make this into a freezer meal. If you have any ideas, please feel free to share them in the comments! This meal came about after Josh, my husband, took my enchilada recipe (I will post it in the future, I promise!), tweaked it, and made it a casserole.  Delish! And plenty of leftovers is always a plus.

Ingredients

• 8-10 soft taco shells
• About 2 cups of shredded chicken
• 3 Tbs butter
• 3 Tbs flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 tsp cumin
• 4 oz can diced green chilies – drained
• 1 can rotel – drained
• 1/2 large onion – diced
• 2 cups Mexican shredded cheese

Directions 

1. Preheat oven to 375
2. In a large sautée pan, melt butter on med-high
3. Add flour and whisk until blended
4. Add 1 cup of the chicken broth and whisk for 1 minute
5. Add the rest of the broth, sour cream, chilies, onion, rotel, and cumin.
6. Reduce heat and whisk until thickened. Remove from heat.
7. Tear your taco shells into strips, set aside
8. Grease the bottom of a 9×13 pan, and layer half of your taco shells on the bottom, followed by half of the chicken, half of the sauce, and half of the cheese
9. Repeat the layers with the remaining ingredients.
10. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes.

Salsa Chicken Casserole

So when I last asked my husband what freezer meals he would like me to put together, this was the first one he said. It’s also easy enough to throw together after work during the week if you don’t have one in the freezer ready to go. Freezer meal directions below.

Ingredients 

• 1 cup uncooked rice
• 1 15 oz can of corn
• 1 15 oz can of black beans
• 1 24 oz jar of salsa
• 1 cup of chicken broth
• 1 Tbsp chili powder
• 1/2 Tbsp oregano
• 2 large chicken breasts
• 1 heaping cup shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees
2. In a 8×8 pan, mix rice, corn, beans, salsa, chicken broth, chili powder, and oregano  together until well combined
3. Cut chicken breasts into roughly 3-4 pieces each
4. Push chicken pieces into salsa mixture and push to the bottom
5. Make sure chicken is covered with salsa mixture, spooning it over top if needed
6. Cover dish with foil and bake for 1 hour and 15 min
7. Check to make sure rice is tender and chicken is cooked through. Add time if needed
8. Uncover and sprinkle cheese on top
9. Return to oven until cheese is melted

For a freezer meal:

1. Precook your chicken
2. Preheat oven to 375 degrees
3. In a 8×8 pan, mix rice, corn, beans, salsa, chicken broth, chili powder, and oregano  together until well combined
4. Cut chicken breasts into roughly 3-4 pieces each
5. Push chicken pieces into salsa mixture and push to the bottom
6. Make sure chicken is covered with salsa mixture, spooning it over top if needed
7. Cover dish with foil and freeze

To cook:

1. Thaw dish over night
2. Bake at 375 for 1 hour 45 min. Check chicken and rice, and add time if needed
3. Uncover and top with cheese
4. Return to oven until cheese is melted 

Baked Ravioli

Ravioli doesn’t get any easier than this! This is a good meal for a late weeknight after work. You can make this as a freezer meal if you want, just put it together an freeze ahead of time… But there really is no need for this one!

Ingredients

• 25 oz bag of frozen ravioli of your choice
• 1 jar of your favorite pasta sauce
• 1 heaping cup of shredded Parmesan cheese
• 1 heaping cup of mozzarella cheese

Directions

• Pre heat oven to 400 degrees
• Spread a thin layer of pasta sauce on the bottom of a 9×13 pan
• Layer half of the ravioli across the pan
• Top with half of the remaining pasta sauce
• Cover with Parmesan cheese
• Layer remaining ravioli on top
• Cover with remaining pasta sauce
• Top with mozzarella cheese
• Bake for 34-40 min (or until cheese is golden)