Thursday, September 20, 2012


While growing up meatloaf was a regular at my family's dinner table. While the rest of the family ate meatloaf, I usually ate a bologna sandwich. I hated meatloaf. For years I thought all meatloaf was dry and flavorless and could not understand why so many people loved it so much. One night many years ago, my husband asked me why I never made meatloaf and I told him it was dry and disgusting. So we talked about what we liked and didn't like and I decided to try to make a meatloaf using the flavors that we knew we liked. Of course, as with a lot of my recipes, it has Rotel tomatoes and Worcestershire sauce in it. I do buy these items in bulk when I go to Sam's.

I know this meatloaf is not for everybody. But, if you are like me and have stayed away from meatloaf because you thought it was all dry and tasteless, I promise you that this is one the moistest and most flavorful meatloaf you have will ever eat.

Healthy note - This works well with 1/2 ground turkey and 1/2 ground beef. The tomatoes, onion and peppers add lots of nutrients and antioxidants. Adding oats to the mixture is a sneaky way to add some fiber.

I urge you to read ALL labels. Hunts is the ONLY tomato sauce that I have found in this area that does NOT have high fructose corn syrup (HFCS) and other chemicals in it. Also Lea & Perrins is the ONLY Worcestershire sauce I have found without a bunch of junk in it. HFCS is scary stuff. It is toxic to your body, especially your pancreas and liver and it causes inflammation in the body which creates pain and stiffness. And if you are diabetic, you really need to stay away from it because when it hits your blood stream it instantly raises your blood sugar.  Since I have degenerative arthritis, which is an inflammatory disease, I have noticed that any time I eat anything with HFCS it causes swelling & inflammation in my body to the point that the pain is almost incapacitating. Since I have eaten HFCS FREE & focus on eating anti inflammatory foods, the swelling & pain has drastically decreased. If you have pain or any inflammatory disease (arthritis, lupus, fibromyalgia, etc.), try avoiding HFCS and eat more fruits & veggies. Try it for 2 weeks and I guarantee you will see a huge difference. It really upsets me that our government allows food manufacturers to put so many toxic chemicals in our food. Sorry. That is my rant for the day. I hope you try this recipe and that your family enjoys it as much as mine does.


1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tbsps olive oil or coconut oil

3 lbs ground beef (or ½ each ground turkey & gr beef)
1 cup Oats
1 sleeve saltine crackers (or 1 cup of breadcrumbs)
1 can Rotel tomatoes
2 eggs
1/4 cup Worcestershire sauce (I only use Lea & Perrin’s – NO HFCS)
Garlic salt (to your taste- I use a LOT)
2-4 tsps McCormick Hot Shot (or just regular black pepper)
1/4 cup tomato sauce (I only use Hunt’s - NO HFCS)

Saute onion and peppers in oil until soft.  In a large bowl mix all above ingredients together with hands.  Place mixture in 13x9 pan and bake at 350 about 45 minutes. Pour sauce (recipe below) over top and bake for another 10-15 minutes.

1 regular size can tomato sauce
2 tbs mustard
1/4 cup ketchup (Hunt’s has NO HFCS)
2 tbs Worcestershire sauce
1/4 cup brown sugar (or coconut sugar + 1/4cup honey)

Mix together well and pour over top of meatloaf. Bake for 10-15 minutes more. 

Wishing you all many blessings and much love, 


Monday, September 10, 2012


Kevin loves enchiladas and for years I have made chicken enchiladas with cream of chicken and cream of mushroom soup. Since we don't eat canned soups or processed foods anymore, I had to come up with a different recipe for chicken enchiladas. The Joyful Momma's White Chicken enchiladas  have spread like wildfire on Pinterest and does not use any canned soups, so I tried it.

I had to leave out the green chiles because Grant does not like green chiles. He will eat Rotel, but mostly picks out the tomatoes & chiles. They were very good. Grant loved them, but they weren't spicy enough for Kevin, so I had to "kick them up a notch" as well as try to add a little more nutrient value.

Also, the second time I made them, I doubled the sauce because we do live in the South and my guys like everything smothered in gravy or sauce. A single batch is good, but they preferred it with more sauce.

This weekend, I put the enchiladas together (except the cheese) Saturday night & placed in refrigerator. Sunday morning I set them out on the counter before we left for church so they could come to room temperature. When we got home I just sprinkled cheese on top, put them in the oven while I made some taco rice and dinner was on the table in 30 minutes.

Here's my version of White Chicken Enchiladas.


10-12 soft taco size tortillas (use your favorite- corn, flour, wheat, etc)
2-3 cups cooked, shredded chicken
1 can Ro Tel tomatoes, drained
2-3 cups shredded Monterey Jack or Cheddar Cheese
3 tablespoons butter
1/2 onion, chopped
3 tablespoons flour
2 cups chicken broth
1 cup milk
salt, to taste
pepper, to taste (I used McCormick Hot Shot)
2 tablespoons chili powder (we like McCormick Spicy Mexican Chili Powder)
1 teaspoon paprika
1 teaspoon garlic powder
1 cup sour cream

1. Preheat oven to 350 degrees. Grease a 9x13 pan.

2. Mix chicken, tomatoes and 1 cup of cheese.

3. Put a couple of tablespoons of chicken mixture (more or less depending on how much chicken you want in each one) in tortilla, roll up and place seam side down in pan. Continue until pan is full.

4. In a sauce pan, melt butter, add onion and saute until onion is soft (about 5 minutes). Add flour and cook about 1 minute.

5. Add broth & milk, whisk until smooth. Add salt & pepper to your taste and chili powder and garlic powder. Heat over medium heat until thick and bubbly.

6. Remove from heat and stir in sour cream.

7. Pour over enchiladas and top with remaining cheese.

8.  Bake for 20-30 minutes or until cheese is melted.

Chopped cilantro or parsley can be sprinkled on top if desired.

NOTE: To soften the tortillas, add a little more flavor and great health benefits, you can heat the tortillas in a little coconut oil. Just put a few tablespoons of coconut oil in a skillet. When it gets hot, place tortillas in one or 2 at a time, just for a minute or two on each side. When the start to bubble up, I flip them over. Let cool on paper towels a few minutes before assembling the enchiladas. It is worth a few minutes of your time for the added flavor and health benefits. In case you have been living on another planet and have not heard about the incredible benefits of coconut oil, here's a link to get you started.

GLUTEN FREE/WHEAT FREE VERSION - Use corn or brown rice tortillas and gluten free flour. King Arthur makes a wonderful gluten free flour. 

Wishing you all blessings, joy, happiness and lots of love,