We had some meatloaf in the freezer so I took that out yesterday to defrost and reheated it. It's from a Cooks Illustrated recipe and you bake it on a cookie sheet free-form instead of in a loaf pan. This allows the fat the drain out during cooking so it is a lot less greasy than other meatloafs that I've tried. John like it but thought that the ketchup glaze was too sweet. I also did some "smashed potatoes" which are really easy - boil small red potatoes until fork tender, spread olive oil on a cookie sheet, put the potatoes on the cookie sheet and smash with a potato masher, drizzles with a little more olive oil, sprinkle with salt, pepper and rosemary, and bake at 450 for 20 to 25 minutes.
KIDS:
Trader Joe's microwavable macaroni & cheese
Ham
Asparagus
ADULTS:
Meatloaf
Smashed Potatoes
Steamed Asparagus with lemon and parmesan
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