Friday, February 24, 2012

Combining Blogs.

First of all, I apologize for my lack of posts in the past couple of months. Our family has been busy packing and preparing for a big and really exciting move: we're buying our first house! We'll be closing on the house and moving next week, so I'll be MIA for a little while longer.

In the meantime I wanted to inform those that read this blog that I'll no longer be posting on Jill Of All Trades. Instead I've decided to post all my projects and recipes, as well as our family updates, on my personal blog. This way I can dedicate all my attention to one blog so I'll have better, more interesting content to post more often.

If you'd like to follow my personal blog, click HERE to be directed to it.

Thanks everyone for your patience and hopefully I'll have some great home improvement and decor posts up shortly after we move! 

Monday, January 2, 2012

Mexican Meatloaf

Happy 2012, y'all! I hope you had a wonderful holiday season with your families!

Since so many people (myself included) make resolutions in the new year to lose weight, I thought I'd start off the year with a delicious, healthy recipe! This is a staple in our house and I make it at least once or twice a month. After trying it, I promise you'll never want plain old boring meatloaf again! It's super tasty and spicy and just plain YUM!

1 lb. ground turkey
2 egg whites
1 box (6 oz.) cornbread stuffing mix
1 medium onion, chopped
1/2 tsp. chili powder
1/4 tsp. cumin
1 can (4 oz.) chopped green chiles
1 can (10 oz.) mild enchilada sauce

Preheat oven to 375 degrees. Coat a large loaf pan well with non-stick cooking spray.

Combine ground turkey, egg whites, stuffing mix, onion, chili powder, cumin, green chiles, and half of the enchilada sauce in a large bowl. I usually start off mixing it with a spoon, but your hands always work the best for this!

Pour mixture into greased loaf pan and spread evenly with a spoon (or your already yicky hands).

Put loaf pan in oven and bake for one hour. Pour remaining enchilada sauce over meatloaf and cook for another 5 minutes.

Cut into slices and serve with Spanish rice.

(It looks much better in person. Just sayin', don't trust my crummy pictures.)