50+ Lifestyles

 Meatloaf Mini Loaves

• 1 1/2 pounds ground meat. (A savory mixture is 1/3 ground beef, 1/3 ground chicken or turkey and 1/3 ground sausage)
• 1 1/2 Cup cracker crumbs (prefer fine ground) –
  bread crumbs can also be used
• 2 beaten eggs
• 1 can of French onion soup
• Dash of tarragon or thyme (or any herb seasoning that you prefer)

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Combine all ingredients; mix well. Spoon mixture into the cups of the muffin tin. Do not compact the mixture. Bake in a 350 degree oven for 45 – 50 minutes, then add a small dollop of ketchup or bar-b-que sauce to the tops of the meat. Return to oven for about ten minutes.
Allow to cool about 5 minutes before removing from the tins. This allows the meat to set.
Plan ahead hint: Freeze mini loaves in freezer baggies to use at your convenience.

 Mini Parmesan Potato Stacks

• 8 – 10 gold potatoes (I have used reds and Idahos if I had them on hand – but the
  gold does a little better)
• 3 teaspoons butter
• 2 teaspoons grated Parmesan cheese
• 1 teaspoon garlic powder (not garlic salt)
• 1 teaspoon thyme leaves (dried parsley can be substituted)
• Dash Kosher or sea salt
• Dash freshly ground pepper

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Wash and scrub potatoes Peel if using Idaho. Cut into thin (1/16 inch slices) When finished, put in a large mixing bowl. Add melted butter, cheese, and spices. Toss together so that the potatoes are evenly coated. Now layer the potatoes in stacks and place in the muffin tins. Sprinkle the salt and pepper on top.

Bake for 55 minutes in a preheated 350 degree oven, or until the edges are golden brown and center is tender. When done, take from oven and allow to cool for 5 minutes.

Garnish with additional cheese and rosemary, if you wish.

 Jade Fruits with Rum Ice Cream

• 1 (1 pint) carton vanilla ice cream
• 3 Tablespoons rum
• 2 Granny Smith apples
• 3 Tablespoons lemon juice
• 4 ripe Kiwi
• 3 Tablespoons sugar

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Combine all ingredients; mix well. Spoon mixture into the cups of the muffin tin. Do not compact the mixture. Bake in a 350 degree oven for 45 – 50 minutes, then add a small dollop of ketchup or bar-b-que sauce to the tops of the meat. Return to oven for about ten minutes.
Allow to cool about 5 minutes before removing from the tins. This allows the meat to set.
Plan ahead hint: Freeze mini loaves in freezer baggies to use at your convenience.

 Slow Cooker Chicken Fajita Soup

• 1 lb. boneless skinless chicken breasts
• 2 (10.75 oz.) cans condensed cream of chicken
• soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 oz.) can black beans, drained and rinsed
• 1 1/2 cups water
• 1 teaspoon ground cumin
• 1/2 teaspoon dried cilantro
• 1 cup shredded cheddar cheese

Optional toppings:

Sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips

* I also added 1/2 teaspoon garlic powder in my recipe.

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Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium-sized bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin and cilantro. Pour over top of chicken. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. Serve with your favorite toppings.

Helpful Hint: Once you have emptied the soup into the mixing bowl, fill can1/2 way with water and swish around. Add to mixing bowl. This will get all of the soup out of the can. Do the same with the second can. The two 1/2 cans of water should just about equal the 1 1/2 cups of water that the recipe calls for.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]