Lemon~ Meatloaf & Zucchini Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
1/4 cup: Chopped onion,
2 cup: Low sodium chicken broth,
1/2 tsp: Dried oregano,
1 tbsp: Lemon,
1/4 cup: Instant rice,
1 small: Zucchini, thinly sliced
Pepper,
1 slice: Leftover meatloaf,
Directions:
Chop 1/4 section of a medium, yellow, onion. Heat the oil and cook
the onion until soft and just beginning to brown, about 8 minutes,
maximum. Add 2 to 2-1/2 cups of canned chicken broth (reduced sodium
and/or reduced fat). Add the oregano, rubbing it between the palms as
you add it. Remove the rind from a lemon wedge (1/8th whole) and add
that. Add the (ready in 5-minutes kind of...) rice. Simmer about 5
minutes, stirring (rice will be a little under done); taste and
adjust lemon, oregano, pepper, if needed. Add zucchini, separating
slices as you add. Simmer about 2 minutes. Cut leftover meatloaf into
bite-sized pieces and add that. Warm through. Serve with a multigrain
oat bran bread.
5 My 96 - Good with Gardners Turkey Loaf (recipe in this book).
California Culinary Academys soup doubled this recipe and made about
48 meatballs from 1-lb lamb, breadcrumbs, salt, garlic, pepper, 1 egg.
Recipe By : adapted from CCA, Eating In, Greek Meatball Soup
Source from luhu.jp
the onion until soft and just beginning to brown, about 8 minutes,
maximum. Add 2 to 2-1/2 cups of canned chicken broth (reduced sodium
and/or reduced fat). Add the oregano, rubbing it between the palms as
you add it. Remove the rind from a lemon wedge (1/8th whole) and add
that. Add the (ready in 5-minutes kind of...) rice. Simmer about 5
minutes, stirring (rice will be a little under done); taste and
adjust lemon, oregano, pepper, if needed. Add zucchini, separating
slices as you add. Simmer about 2 minutes. Cut leftover meatloaf into
bite-sized pieces and add that. Warm through. Serve with a multigrain
oat bran bread.
5 My 96 - Good with Gardners Turkey Loaf (recipe in this book).
California Culinary Academys soup doubled this recipe and made about
48 meatballs from 1-lb lamb, breadcrumbs, salt, garlic, pepper, 1 egg.
Recipe By : adapted from CCA, Eating In, Greek Meatball Soup
Source from luhu.jp