Meatloaf: Zucchini Ranch Meatloaf

Oct 04, 2010 I made this just using the ground turkey although, I do not recommend that as it was a little dry leaving out the beef. Either way, I decided to try this meatloaf because I love the taste of ranch burgers on the grill and zucchini. Although, in the taste of the end product I couldn't really taste the zucchini, but I wouldn't leave it out as it more likely added some neccessary moisture. Either way, all the flavors such as the green peppers all mingled together to make a nice tasting meatloaf. If I made again I would definitely at least use lean ground beef. And, I really did like the topping of mixing the ketchup with the A-1. I have never done that before. I even added a little more A-1 on the top and put back in the oven for about 5 more minutes when it was done. I believe any man would really like this meatloaf.

—Blender Woman 

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Burgers: Ranch Burgers

Apr 25, 2007 NO NEED FOR KETCHUP OR MUSTARD HERE! BURGERS POP WITH FLAVOR! DON'T TRY IT WITHOUT REAL CHOPPED ONION BITS, BECAUSE YOU'RE MISSING OUT! This recipe tastes absolutely amazing and juicy even with extra lean ground beef, but I suggest some minor modifications. 1) I recommend using double the amount of ranch suggested in this recipe. Others have noted and I have found as well that it is difficult to taste without adding alot more. 2) Don't use as much crackers, just buy leaner beef. The crackers are just filler and detract from the recipe and tend to dry out the meat. I suggest using about 1/2 to 3/4 of the suggested amount of saltines.

—SCR 

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Deep Fried: Carol's King Ranch Casserole

Feb 05, 2003 This turned out great. I made a few modifications: NO BEANS! I have lived in Texas for 27 years and no one has ever served me KRC with beans in it. We serve the beans on the side! Also, I used a mix of corn and flour tortillas. This is a terrific recipe for it, not too much of anything - a perfect blend. This casserole was derived from the famous King Ranch, in Kingsville, Tx. AAA+++ for flavor.

—SCaldwell 

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Meatloaf: Meatloaf with a Ranch Twist

Aug 23, 2010 I rarely vary from my tried and true sage, bell peppers and onions based family recipe but wanted something different today. I feel bad about rating this because I made so many changes. It’s one of those days I used what I had, and based it loosely on some recipe from some unfortunate submitter on AR. (Sorry, Chihuahua Girl) You know..the kind of dishes that never can be duplicated again, no matter how good it turns out? And mine turned out GREAT! I was into Southwestern but leary of it tasting like taco meat, as one review of a SW style recipe, mentioned. Wanted it more like my regular sage meatloaf (the sage addition is why I zeroed in on this recipe among the many) with a SW flare. Used real onions and garlic instead of powders. Used bell pepper (hark back to family recipe) and some pickled jalapenos for a SW kick…but still not a taco/salsa based flavor. For filler I used torn, stale hard rolls I had (family recipe stuff….I like torn stale bread for the texture instead of bread crumbs) and used a Salsa Ranch salad dressing I had, (oops…I did sneak salsa in there) instead of the dry mix. Omitted the milk because the dressing was already liquid. I made the sauce as written with V8 and doubled it. There’s some ketchup in my family recipe but I never put ketchup on top of it, didn’t bake any of the sauce on top of this either. This sauce was a nice compliment to the ranch flavor. Surprising how the sweet sauce toned down my SW spiceiness without being sour cream-like.

—JUSTCYN 

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Artichoke and Jalapeño Ranch Dip

I don’t know about you, but this is the time of year that all the delicious holiday recipes start to creep up on me. They tend to creep in places I’d rather not be crept up on, if you know what I mean. Parties, get-togethers, and food gifts … you know how it goes. It’s easy to get lost in all the deliciousness and forget the consequences of all those tasty bites.

But all those tasty bites are so hard to resist, right?

When I came across this recipe of Jen’s for Artichoke and Jalapeño Ranch Dip, I was hooked right away. But when I saw that it was actually a healthy dip, my guilt-ridden thighs did a happy jiggle.

Yes, my thighs jiggle. Sigh.

This dip is so tasty and full of flavor. With Greek yogurt, ranch seasoning, chunky artichokes, and jalapeños, you’ll never notice the missing calories. 

You’ll need: Greek yogurt, mayonnaise, cream cheese, ranch seasoning, canned artichokes, pickled jalapeños, and Parmesan cheese.

Preheat oven to 350ºF. Spray an oven safe baking dish with cooking spray. In a bowl, mix together yogurt, mayonnaise, cream cheese and ranch seasoning.

Mix everything until well combined.

Now roughly chop your artichokes.

Stir in the artichokes, jalapeños, and jalapeño juice. You can add more juice depending on how spicy you want your dip.

Pour the mixture into your baking dish, and sprinkle the Parmesan cheese over the top.

Bake for 30 minutes until the cheese is bubbly.

Now dive in with a nice, crunchy chip. Yum!

I’m so glad Jen shared her delicious recipe with us. This will be a great snack addition to any party spread. It would be just as delicious slathered on a chicken wrap, or grilled up in a toasty sandwich. There are so many possibilities! Head on over and visit Jen’s blog, Peanut Butter & Peppers, where she shares her weight loss story and lots of fabulous looking healthy recipes.

A hot, creamy, cheesy, spicy dip made with artichokes, jalapenos, cream cheese and ranch seasoning.

Preheat oven to 350ºF. Spray an oven safe baking dish with cooking spray.

In a bowl, mix together yogurt, mayonnaise, cream cheese and ranch seasoning, until incorporated. Stir in artichokes and jalapenos. Add juice from jalapenos, to taste, adding more for a spicy dip. Sprinkle top with Parmesan cheese.

Place in oven and bake for 30 minutes until cheese is bubbly.

1 cup Greek Yogurt, Plain½ cups Mayonnaise, Reduced Fat4 ounces, weight Cream Cheese, Fat Free, Room Temperature2 Tablespoons Ranch Seasoning (I Used Hidden Valley)14 ounces, weight Canned Artichokes, Drained, Roughly Chopped½ cups Jalapenos, Pickled, Drained, Sliced2 Tablespoons Jalapeno Juice From The Jar (to Taste)2 teaspoons Reduced Fat Parmesan Cheese

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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

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