20-minute Meatloaf (Vegetarian style)

Meatloaf ingredients:
2 c cooked lentils
2 c cooked brown rice
2 eggs
1 cup bread crumbs
2 T dried minced onion (don't get creative and think you should use fresh onion)
8 oz tomato sauce

Sauce ingredients:
8 oz tomato sauce
2 T parsley flakes
2 T brown sugar
1 t Worcestershire Sauce

1. Preheat oven to 450.
2. Line jelly roll pan (or a standard cookie sheet that has sides) with foil.
3. Combine ingredients for meatloaf in medium to large bowl.
4. Shape into 8 oval loaves and place on foil.
5. Bake for 15 minutes.
6. While loaves are baking, combine sauce ingredients.
7. After 15 minutes, spoon sauce over loaves.
8. Bake 5 more minutes.

WW Points per mini-loaf: 3

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Semester Muffins

I made these in high school.  I've eaten them for years since it's a recipe that my mom made every year in her foods classes.

10 ounces Raisin Bran
3 c sugar
5 c flour
2 t salt
5 t baking soda mixed in 1 qt buttermilk
4 eggs, beaten
1 c shortening, melted and cooled

1. Combine all ingredients.
2. Cover and refrigerate overnight.
3. DO NOT STIR.
4. Use as needed.
5. Store up to six weeks in fridge.

To use:

1. Scoop batter into paper-lined muffin tin.
2. Bake at 350 for 20-25 minutes.

Yield: 48 muffins
WW POINTS per muffin: 4

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Buttermilk Pancakes

from: William Sonoma

2 eggs
2 c buttermilk
4 T unsalted butter (I used veg oil), melted
1/2 t vanilla
2 c flour
2 T sugar
2 t baking powder
1 t baking soda
1 t salt

1. Beat eggs until foamy.
2. Add buttermilk, butter, and vanilla.
3. Beat until combined.
4. Combine dry ingredients.
5. Add wet to dry.
6. Mix until JUST combined.  There will be lumps.
7. Heat a griddle or skillet until drops of water "dance" on the surface.
8. Spray lightly with cooking spray.
9. Pour 1/4 c of batter onto griddle.
10. Bake until edges are dry and top is bubbly.  About two minutes.
11. Flip. Bake another minute.
12. Serve while warm.

Yield: 12 pancakes
WW Points per pancake: 3

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