I've had a few people ask me for recipe's that I've been making lately so here goes:
Meatloaf: (if the picture is still huge here is a direct link: http://img.photobucket.com/albums/v502/arielanna/39783c22.jpg )
-2 lbs ground anything (preferable beef extra lean)
-one package onion soup
-four slices of bread (broken up into approx. 1x1 pieces)
-one can (12-16 oz, no larger) whole tomatoes (use some of the liquid in the mixture, but not a lot.)
Glaze: 2 parts ketchup, one part light Karo syrup.
Mix ground beef (or turkey or tofu or veggie burger or whatever), egg, onion soup mix, bread and the can whole tomatoes. As you are adding the tomatoes, squish them and slightly pull them apart. Don't mash, just mix. Put into loaf pan. Just before putting into oven, poke several holes with your finger, at least 2" deep with your finger. Mix the glaze. Brush glaze over meatloaf, making sure that the holes get filled.
Bake at 350° for 45 minutes.
1 lb ground anything (brown on stove)
1 cup rice (cook)
onion to taste (sliced, added to the ground beef as you are browning it)
1 can condensed tomato soup
salt and pepper to taste
4 peppers (green, red, orange, whatever) that have flat bottoms and are fairly symetrical
Combine everything but the peppers and cheese in a bowl. There are two ways to cut the peppers. You can cut the peppers in half (along the equator part of it) and clear out the seeds and bitter spines and this uses almost the whole pepper. You can also just cut off the cap of the pepper and clear out the seeds and spine. The latter option gives you larger peppers over all and makes about 4. The first option gives you 6-8 peppers but are smaller portions. You can boil the peppers for a few minutes before filling them for them to be softer. (I prefer them to be a little firmer so I don't boil them.) Fill each of the peppers to the brim and "dome" the filling a little over but not to overflow the sides. Bake in a cake pan (or something that has higher sides than a cookie sheet) with a small amount of water in the bottom (no more than half an inch) at 350 for 30 minutes. At about 5 minutes left, put the cheese over the top of each pepper.
Pico de Gallo Salsa
2 whole (large) tomatoes, diced
1 large or 2 small bell peppers (any color, I used red and green), diced
1 white, sweet or vidalia onion, diced
1 large or 2 small (I used 2 small green and red) jalapenos, diced (include a few seeds)
salt, lemon juice, lime juice and cilantro to taste
Mix in bowl, cover and chill until served.
As many corn tortillas as you want, cut into quarters
Mix salt, lime juice and warm water until it tastes how you would like it to. It will taste much less strong on the chip than the mixture does.
Spray cookie sheet with cooking spray (I use butter flavored).
Submerge each chip into the mixture and then set on cookie tray.
Spray chips with spray before putting in oven.
Bake at 400 until desired crispiness. They will still be a little bendy in the middle but are great for dipping.