Even though it’s only May, the weather has been super hot and will continue this week. To combat that, I’m sticking with a salad/sandwich combo for lunch and meatloaf with roasted vegetables for dinner. It was super simple to prep since I didn’t want to be in the kitchen with the stove on. Below are some simple recipes that you can put together in very little time.
This is adopted from a recipe I had at a friend’s place – super easy since it’s mixing vegetables together with a dressing. I usually go with what I already have in the fridge and need to use up.
- 1 can of chickpeas, rinsed and drained
- 2 carrots, grated
- 2/3 English cucumber, de-seeded and diced
- 1 cup Edamame beans (I use PC Frozen ones)
- 2 stalks celery, diced
- 1/2 red onion, diced
- 1 handful curly parsley, finely chopped
Dressing (I usually go with 1/3 part lemon juice, 2/3 part olive oil ratio. It all depends on your taste but it’s my basic dressing recipe.)
- Olive oil
- Fresh lemon juice
- Garlic, minced (the more the merrier unless you’re taking it to work, might want to hold back on putting too much)
- Dijon mustard
- Salt and pepper, to taste
Cut up all vegetables. Mix the dressing ingredients together. Pour dressing over cut vegetables and enjoy!
- 2 cans of flaked tuna, drained
- 1 celery stalk, diced
- 1/4 cup raisins
- 1/4 onion, diced finely
- 3 TBSP plain yogurt (I use PC 2% Lactose Free Yogurt)
- 3 TBSP mayonnaise
- 1 TSP Dijon mustard
- Salt and pepper, to taste
Mix all ingredients together. Refrigerate for 2 hours minimum and serve with bread, crackers or on a bed of salad greens. I went and got bread at a local bakery – did a taste test and it was excellent.
Meatloaf (recipe and instructions from Allrecipes.com, with a couple of modifications)
I didn’t have any protein in the fridge so I decided to get a family sized tray of ground beef and figured meatloaf was the best choice. Having never made it before, my roommate tried this allrecipes.com one and it turned out great (moist and delicious). I made a couple modifications since I didn’t have some things on hand. There’s another recipe I want to try next time so I can compare the moistness of the two.
- 2 carrot, coarsely chopped
- 2 rib celery, coarsely chopped
- 1/2 onion, coarsely chopped
- 4 cremini mushrooms, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 1/2 pounds (1.19kg) ground beef
- 1 tablespoon Worcestershire sauce
- 1 egg, beaten
- 1 teaspoon dried Basil and Oregano (each)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup plain bread crumbs
- 1 teaspoon olive oil
- 2 tablespoons white sugar
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- hot pepper sauce to taste
- Preheat the oven to 350 degrees F.
- Place the carrot, celery, onion, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground beef, Worcestershire sauce, and egg. Add herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across. Or, make two smaller loafs
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together white sugar, ketchup, Dijon mustard, and hot sauce. Stir until the white sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 55 more minutes.
Share in the comments below what easy recipes you use. Happy cooking!