Parmesan Mashed Potatoes
5-6 medium red potatoes, unpeeled and cut into chunks
1 cup half-and-half or milk
4 ounces unsalted butter
1/2 cup reduced-fat sour cream
1/2 cup grated Parmesan cheese
Salt and pepper
Cook the potatoes in simmering water until tender, 15-20 minutes. Drain and place in a large bowl.
In a small saucepan, heat the half and half with the butter, until the butter melts. Pour the butter mixture over the potatoes. Use a potato masher to coarsely mash the potatoes. Add the sour cream and Parmesan. Season to taste with salt and pepper. Mash to your desired consistency, adding more milk if the potatoes are too thick.
This meatloaf is flavored with spinach, onions, and garlic and a wonderful combination of
Parmesan and mozzarella cheese. It is moist and packed with flavor. The recipe can also be made with 1 pound of ground chicken or turkey in place of the ground beef and pork.
4 ounces fresh spinach, chopped
1/2 small onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
8 ounces ground beef chuck
8 ounces ground pork
2/3 cup seasoned Italian bread crumbs
2/3 cup grated Parmesan cheese
1 cup shredded mozzarella
Salt and pepper
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
Place spinach in a skillet over medium heat. Allow spinach to wilt, 2-3 minutes. Remove from heat and rinse with cold water. Spread spinach on a paper towel to dry.
Add onion, garlic, and oil to the skillet. Saute until onion is tender, 3-4 minutes. Set aside to cool.
In a large bowl, combine the beef and pork. Add the spinach and cooled onion mixture. Add all remaining ingredients. Blend well with your hands.
Preheat oven to 350 degrees F. Line a baking sheet with foil and lightly grease it. Form the meat mixture into a loaf, about 4 x 8-inches. Place the loaf on the prepared baking sheet.
In a small bowl, combine the glaze ingredients. Brush the glaze all over the meat loaf. Bake 50 - 55 minutes or until the internal temperature is 155-160 degrees F. Allow to rest 10 minutes before slicing and serving.