Meatloaf

Prep Time: 10 minutes
Cook Time: 10-20 minutes (microwave) or 45-60 minutes (oven)

2 pounds ground beef or meatloaf mixture
2 eggs
1 cup chopped onions
3/4 to 1 cup water
1 to 1 1/2 cups Italian-flavored bread crumbs
1/4 cup cry parsley flakes (or 1/2 cup fresh)
Salt, pepper, and garlic powder, to taste

Mix all ingredients together.  Shape into a loaf, ring, or round in a microwave-safe dish and microwave until juices run clear and internal temperature is 160F:
Loaf - 15 to 20 minutes
Ring - 10 to 15 minutes
Round - 14 to 20 minutes

Or bake in oven at 350F for 45 to 60 minutes until juices run clear and internal temperature is 160F.

Tips: sometimes I make meatloaf in a muffin tin - it speeds up the cooking and everyone gets their own mini-meatloaf.  They are also easy to freeze and reheat a few at a time.

Substitutions:
Lawry's seasoned salt for salt
Omit salt and spices and use an envelope of onion soup mix - if you like a lot of onions, add the fresh chopped onion.

Roasted Asparagus

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Serves: 4-6

1 bunch asparagus
Olive oil
Salt and pepper, to taste

Preheat oven to 450F.  Wash asparagus and snap off and discard tough, woody ends.

Place asparagus on a sheet pan.  Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat.  Arrange in a single, even layer and roast 8 to 10 minutes, or until slightly browned and tender.

Garlic Spinach

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Serves: 4-6

1 pound spinach
1 Tbsp olive oil
3 cloves garlic, minced
1/4 cup Parmesan cheese, finely grated (pulse in blender to a powder, if necessary)
Salt and pepper, to taste

Heat large skillet over medium heat.  Wash spinach; drain.  While spinach is still wet, add to pan and cook, stirring frequently, 2 to 3 minutes, or until completely wilted.  If necessary, work in batches.  Transfer to a strainer.  Using a spoon, press down on the cooked spinach to release as much liquid as possible.  Finely chop the spinach.

Heat olive oil on medium-high heat in same pan.  Add garlic; cook stirring constantly for 30 seconds to 1 minute, or until golden brown and fragrant.  Add the chopped spinach.  Cook, stirring frequently 30 seconds to 1 minute until well combined and heated through.  Turn off heat.  Stir in Parmesan cheese; season with salt and pepper.

Ultimate Chocolate Chip Pudding Cookies

3/4 cup shortening

1 cup firmly packed light brown sugar

1 small package (3.4 oz) instant vanilla pudding mix

1/4 cup milk

1 teaspoon vanilla extract

1 egg

1 1/2 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 1/2 cups semisweet chocolate chips

Preheat oven to 375F.  Combine shortening, brown sugar, pudding mix, milk, and vanilla in a large bowl.  Beat at medium speed of electric mixer until creamy; about 3 to 5 minutes.  Beat egg into creamed mixture.  Combine flour, salt, and baking soda in small bowl; mix into creamed mixture just until blended.  Stir in chocolate chips.  Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheet.  Bake one baking sheet at a time for 8 to 10 minutes or until edges are light golden brown for chewy cookies or a few minutes longer for crisp cookies.  Cool 2 minutes on baking sheet.  Remove cookies to cooling racks to cool completely.  Makes about 3 dozen cookies.