Spaghetti Rice

Hello everyone. I hope you all are staying warm…..or cool if you’re in the middle of summer where you live. It’s finally feeling like winter down here in the south. If you saw my last post we got snow down our way. If you live in the south where it doesn’t snow much, when it does, you have to take advantage of it.

For times like that when you can’t get to the store, it’s a great time to start pulling out the pantry staples and leftovers in the refrigerator and cook up something new…..or at least new to you. That’s kind of how this latest dish came about. I had some really nice homemade pasta sauce leftover from the previous night’s dinner, but I didn’t have any pasta left. I always keep rice on hand in the pantry because it’s definitely a staple in our house. When I saw the two, it reminded me of when I was young, my mom would make rice with pasta sauce for a quick lunch. It was so simple yet so comforting. So naturally I thought this would be a great way to use up that delicious meat sauce. This was a nice change from the usual pasta dish.

To make this even faster if you don’t have leftover pasta sauce, you can use sauce from a jar and instant rice. Grate some parmesan cheese over the top and pair it with some nice crusty bread and a salad, and you have a really tasty dinner.

Here’s what you need:

*rice; you can use any kind. I used long grain instant rice

*butter to taste

*salt to taste

*pasta sauce; homemade or from a jar. If you need a fast but tastes like homemade pasta sauce, try my Shortcut Meat Sauce

*grated parmesan cheese

Cook rice according to package directions; add butter and salt to taste once the rice is tender.

Pull out the leftover pasta sauce and warm it up in a sauce pan.

If you are making the sauce from scratch, you might want to start the sauce first then cook the rice as the sauce simmers.

Place the rice in a serving bowl or plate and spoon the sauce over the rice. Grate the parmesan cheese over the top and enjoy!

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A Darn Good Meatloaf Sandwich

I remember when I was a kid, my dad would always make sandwiches out of my mom’s leftover meatloaf. I never had one until I started making meatloaf on my own…..shocking I know, right? I know if I had asked him or mom to make me one, they would have, but I just never did. I was probably off watching Doctor Who, climbing trees, or playing outside with friends (kids don’t do that any more do they?) and never realized just how good those were. Boy was I missing out. So today I’m bringing you a meatloaf sandwich made from the previous Meatloaf recipe that I had made earlier. It has that nice hunk of meatloaf, with cheese, sautéed onions and an over easy egg on toasted Italian sliced bread.

Here’s what you need:

*meatloaf sliced; I used this Meatloaf recipe, but you can use your own

*shredded or sliced cheddar cheese; I used shredded because that is what I had on hand.

*1 egg per sandwich cooked over easy

*1 TBS butter

*1 small onion, chopped

*salt to taste

*sliced Italian bread; 2 slices per sandwich

Place butter in a small sauce pan and heat to medium high heat. When the butter is melted, add the onions and salt. Stir and cook for about 2 minutes, then turn down the heat to medium. Continue to cook while stirring occasionally until the onions are tender and start to turn a golden brown, about 5 to 10 minutes; set aside

Warm up the sliced meatloaf until its warm, but not steaming hot. I just microwaved mine for a few minutes.

Preheat oven to 400°

While the meatloaf is warming, lightly toast the bread. Place the bread slices on a baking sheet. Place one slice of meatloaf onto one slice of bread.

Add cheese on top of the meatloaf.

Put into the oven until the cheese is melted, about 5 minutes. While the cheese is melting in the oven, cook the eggs.

Take the meatloaf out of the oven.

Carefully place the eggs on top of the cheese on each slice of meatloaf.

Spoon the onions over the egg.

Top with remaining slice of bread and serve.

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