recipes

Recipes

FoodSaver® system to prepare foods in advance,

 

For additional delicious recipes using the

for your FoodSaver® Appliance

check our website, www.foodsaver.com.

Main Street Meatloaf

This meatloaf is a fantastic All-American version of classic meatloaf! Any leftovers can be packaged in a FoodSaver® Vacuum Storage Bag and frozen.

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

 

1 cup Tarragon Mustard Marinade (below), divided

 

Prepare a charcoal or gas grill to medium high heat. Place the chicken breasts in the FoodSaver® Quick Marinating Canister, cover with 1/2-cup marinade and vacuum seal. Marinate for 20 minutes. Remove the chicken from the canister and discard the marinade. Lightly wipe the grill rack with cooking oil.

Place the chicken breasts on the grill and cook over medium-high heat until well browned, about

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 extra-virgin olive oil

1 tsp. dried tarragon

 

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

EN-17

www.foodsaver.com 1-877-804-5383

www.foodsaver.com 1-877-804-5383

EN-18

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FoodSaver V3820 user manual Recipes, For your FoodSaver Appliance