Sending kids off to camp with full bellies

I am sure in the next week or so, so many children will be bidding farewell to school and saying hello to summer. There will be those traveling with their families, some doing “staycations” at home, some off to camp, and plenty just catching up on quiet time, going to the town pool, and visiting with relatives.

Our family has a few weddings to attend and we hope to go “down the shore” (Jersey shore) as the saying goes. This is still a favorite activity of ours, breathing in the fresh ocean air, and walking the boardwalk… maybe even having an ice cream cone… definitely not the fried oreos, but they do look tempting.

And while we are touching on the subject of healthy eating (not eating the fried stuff)… FYI on Father’s Day I made a blintze soufflÃ© using no-fat sour-cream, Smart Balance margarine, and even Tofutti non-dairy blintzes. I went the healthier route. I also cut the sugar to 1/4 of what the recipe suggested. No one (except my daughter who thought the recipe wasn’t as sweet as usual) noticed. But, I am sure, had I confessed to this “new” recipe and shared the ingredients, I would have had few takers. It just goes to show that one can really substitute ingredients with little fuss and the change isn’t noticeable.

Anyway… I would suggest for those families with children (or parents) going off to camp, to make some of the favorite foods that they will not be indulging in this summer before everyone leaves.

The first recipe is for meatloaf.. or in my family, as they refer to it…

“Everyone’s favorite” Meat Loaf

3 eggs
1 small package onion soup mix
1/2 cup tomato sauce
1 cup water
2 cups bread crumbs (seasoned)
2 1/2 pounds ground beef
jar of tomato sauce

Add the water to the beef. In a separate bowl beat the eggs and add to the meat. Mix all the other ingredients together with the beef. Spray a loaf pan with vegetable spray. Pour some tomato sauce on the bottom of the pan and then shape the meat and place in pan. Pour more sauce over the meat when it is in the pan. Make sure there is enough space for the meat to cook. Bake at 350 for 30 minutes and take out to drain the grease that has formed. Run cold water in the sink as you are doing this. Pour a little more tomato sauce on top and put back in the over for another 30 minutes.

To make the family really happy, serve with mashed potatoes.

Chicken cutlets (baked or fried)

3 pounds boneless chicken breasts, trimmed
3/4 cup flavored bread crumbs
1/2 cup crushed cornflake crumbs
3/4 cup pareve Italian dressing
olive oil

Coat chicken with the dressing and marinate as long as possible, even overnight. Then coat with crumb mixture. Either place in a broiler pan sprayed with vegetable spray and bake at 350 degrees for 30 to 40 minutes, or fry in a large frying pan, placing cutlets on paper towels on a plate to drain. Serve hot or cold.

For the vegetarians…. Vegetable cutlets

2 big cans mixed vegetables
3 potatoes
2 eggs
1 large onion
3 carrots
pinch salt
matzah meal
olive oil

Drain the canned vegetables very well. Chop a little bit. Grate the potatoes, carrots, and onions and mix with eggs and salt. Mix together using the matzah meal to hold it together. Fry in a pan with vegetable spray, or splurge and fry in a little bit of olive oil. Delicious.

Cooking with Beth

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