This week we made a bigger meal than the taco salad.
First, we started on the meat. We mixed all the ingredients into the meat and Jenna divided them equally into 12 parts. Heidi decided she wanted baby muffin-like sized meat loaf, so we put them in a muffin/cupcake pan. Then they went into the oven. While the meat was cooking, Heidi started on mashed potatoes and Jenna started on the green beans. The potatoes were peeling and then boiled into water. Then they were drained and mashed. Heidi added some milk to make the mashed potatoes creamy. Heidi cut the ends off of the green beans for Jenna and she started cooking them in a pan with butter and garlic powder. When they were done, she removed them from the heat and placed them into a separate bowl. She added sliced almonds into the same pan and dry roasted them. When the almonds were almost done, she added the green beans back into the pan and mixed. When the meat was done, we took some barbecue sauce and out about a tablespoon on each one. We then put it back in the oven until it was like a glaze. The meal took us about an hour and 15 minutes because there was a bit more to do than the taco salad. We got an average rating of 4.5/5. The meal was good and well served. The only minor problem we had was the green beans got kinda cold while we were finishing up the meat. We didn't cover them while we waited and we probably should have. Stay tuned for ONE more meal!!!
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AuthorHey guys it's Heidi and Jenna and we're here with weekly blogs about our healthy cooking! Archives
May 2020
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