recipes
Recipes | FoodSaver® system to prepare foods in advance, |
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Main Street Meatloaf
This meatloaf is a fantastic
3 Tbsp. unsalted butter | ½ tsp. dried marjoram |
¾ cup yellow onion, chopped | ¼ tsp. salt |
¾ cup celery, with leaves, chopped | 1 tsp. black pepper, freshly ground |
½ cup carrots, peeled and finely chopped | 2 lbs. lean ground beef |
¼ cup fresh parsley, chopped | ½ lb. ground veal |
4 cloves garlic, minced | ½ lb. ground pork |
2 eggs, lightly beaten | ¾ cup plain bread crumbs |
½ cup light cream | 1 Tbsp. Worcestershire sauce |
½ cup ketchup | ½ cup tomato sauce |
½ tsp. ground nutmeg | 3 thick slices bacon, uncooked |
½ tsp. dried thyme | canola oil nonstick cooking spray |
Preheat the oven to 375° F. Coat a large rectangular baking dish with cooking spray. In a heavy skillet over medium heat, melt the butter and sauté the onion, celery, carrots, parsley and garlic until softened and the moisture has evaporated, about 10 minutes. Remove from the heat and set aside to cool. In a large bowl, whisk together the eggs, cream, ketchup, nutmeg, thyme, marjoram, salt and pepper. To the egg mixture, add the meats, bread crumbs and cooled vegetables, mixing thoroughly with a wooden spoon or your hands. Form the mixture into a large oval and place in the baking dish. Mix the Worcestershire sauce into the tomato sauce and spoon over the top of the meatloaf. Place the bacon slices lengthwise over the tomato sauce. Place the pan on the middle rack in the oven and bake for 45 minutes.
Remove from the oven, loosely cover and allow to rest for 15 minutes before slicing. Serve immediately or seal and freeze as needed.
Serves 8 or makes 2 meals of 4 servings each.
Grilled Tarragon Mustard Chicken
Tender grilled chicken, marinated in the FoodSaver® Quick Marinating Canister, is a perfect foundation for any meal!
3 lbs. boneless, skinless, chicken breast halves | 1 Tbsp. lowfat margarine |
(about 8 pieces) | ½ cup dry white wine |
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1 cup Tarragon Mustard Marinade (below), divided |
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Prepare a charcoal or gas grill to medium high heat. Place the chicken breasts in the FoodSaver® Quick Marinating Canister, cover with
Place the chicken breasts on the grill and cook over
6 to 8 minutes. Turn the chicken and cook until the meat is no longer pink and the internal temperature reaches 170° F on an instant read thermometer. When the chicken is pierced with a fork, the juices should run clear. While the chicken is grilling, melt the margarine in a medium sauté pan over medium heat. Add the remaining marinade and wine and bring to a boil. Cook the sauce at a high simmer, stirring constantly until slightly thickened. Reduce the heat to low and simmer another 4 minutes.
To serve, place 4 grilled chicken pieces on a platter and ladle the sauce over each. Serve immediately.
Makes 4 servings.
Cool the remaining 4 grilled chicken breasts, separate into individual portion control sizes, vacuum seal and freeze.
Tarragon Mustard Vinaigrette
3 Tbsp. champagne vinegar | ½ tsp. salt |
1 Tbsp. Dijon mustard | ½ tsp. black pepper, freshly ground |
1 tsp. lemon juice | ¾ cup |
1 tsp. dried tarragon |
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In a small bowl, whisk together the vinegar, mustard, lemon juice and spices, until blended. Drizzle in the olive oil, whisking constantly, until thoroughly blended.
Makes 1 cup.
recipes
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