Bariatric Surgery - My Story · Beef · Budget · Hello Fresh · Uncategorized · WLS

Hello Fresh Meatloaf Balsamico

The first meal that we prepared was the Hello Fresh Meatloaf Balsamico.  (Instructions copied from the Hello Fresh Site):Preheat and Prep

Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. In a small bowl, mix 1 TBSP vinegar (we sent more) and ketchup. Mince 1 clove garlic (use other as you like). Chop parsley. Halve and peel onion. Using the large holes of a grater, grate one onion half into a large bowl (use the other half as you like).

Shape Meatloaves

Add garlic, parsley, ¼ cup panko (we sent more), beef, and ½ tsp salt to bowl with onion. Crack in 1 egg (use the other as you like). Season with pepper, then mix with hands to combine. Shape into two 1-inch-tall loaves, then place on a lightly oiled baking sheet. Brush with ketchup mixture.

Cook Meatloaves and Sweet Potatoes

Roast meatloaves in oven until cooked through, about 25 minutes total (we’ll check on them after 10 minutes). Meanwhile, peel sweet potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 10 minutes.

Roast Green Beans

After meatloaves have baked 10 minutes, remove baking sheet from oven. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. (TIP: Use tongs to avoid burns.) Return to oven and roast until meatloaves are cooked through and green beans are tender and lightly crisped, about 15 minutes more.

Mash Sweet Potatoes

Drain sweet potatoes and return to pot. Mash in pot with a potato masher or fork until mostly smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter and honey. Continue mashing to combine and melt butter. Season generously with salt and pepper.

Finish and Serve
Once meatloaves and green beans are done, sprinkle almonds over green beans and toss to combine. Divide meatloaves between plates and serve with sweet potato mash and green beans on the side.  The photo of their meal, and David’s plate in comparison:
My plate:
We will definitely do this meatloaf again.  David really enjoyed it, as did I.  He isn’t a fan of sweet potatoes but we both enjoyed these. Overall, really easy instructions, well laid out in timing and portions sizes.  So far, this one is a winner.
Bariatric Surgery - My Story · Beef · Instant Pot · Uncategorized · WLS

Beef Ribs

Beef ribs in the Instant Pot are the only way to go.  (Original recipe in link)


  • 2 pounds Beef short ribs
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1 1/2  teaspoons olive oil
  • 1 1/4 diced onion
  • 1 teaspoon mince garlic cloves
  • 1/2 cups Red wine
  • 1/3 cups Ketchup
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 3 carrots-chopped
  • 1 individual Thyme, fresh

Due to the nature of pressure cooking there is always room for inconsistency.  The times given here are base on 4 servings fresh.  If you are using more servings you may need to increase your cooking time.  Sprinkle ribs with salt and pepper and cut between bones (3 or 4 inch segments). Sear the beef on all sides in the inner pot and remove.Add onions, carrots and cook until translucent, add garlic and cook for 1 minute more.img_3518img_3520Place ribs back into pot, cover with sauce.  In a bowl, combine wine, ketchup soy sauce Worcestershire and brown sugar.  Place sprigs of thyme on top.img_3521Lock cover into place and seal steam nozzle.  Cook on high pressure for 35 minutes (I checked these at 35 minutes and decided to go another 10).  Naturally release pressure for 5 minutes then quick release.  Remove thyme.David’s plate.  The rib meat was incredibly tender, and had so much flavor.David said that it was restaurant quality.  I was super impressed that I cooked this! ha.  I will be cooking this again.

More Instant Pot recipes to come!


Bariatric Surgery - My Story · Beef · Recipes · Uncategorized · WLS

Zucchini Mini Meatloaf

I had planned on making lasagna with zucchini noodles, but things don’t always work out the way I plan.

Most of the zucchini went bad, but one survived.  So I decided to shred it, and make mini-meatloaves.   The zucchini add a ton of moisture, and with some other flavors, really nice mini meatloaves.One pound of ground chuck, half of onion, and one small zucchini shredded.  Added Italian seasoning, two eggs, and some panko breading.I have the Brownie pan from Pampered Chef.  I love the little square portions I am able to make with anything I cook.

These are about two ounces each piece, and works out to be about 95 calories each.My plate with the vinegar smashed potatoes (another post).  Perfect, juicy and the right portion size.





Beef · crock pot · fall · family · Recipes · Uncategorized

Crock Pot Beef Roast

Cooler weather usually means crock pot roasts and soups for us.  David would have pot roast of some sort every day if he could.

Place chopped celery (4 stalks), and then chopped onion (2) layered in the crock pot.I coated the roast (on both sides) with McCormick Season Salt, and seared in some olive oil.Place on top of the celery and onion layers.  I had added some celery seed, pepper and parsley the top of the layer before laying the beef on top.Washed and quartered potatoes, and carrots, and layered those on top of the beef.Cooked on high for 7 hours.  I did add a cup of broth, and 1/2 cup of Apple Cider Vinegar (for some brightness).

The beef was moist, tender and full of flavor.  David and Stephen enjoyed the most of it for a couple of days (thank goodness).