Beyond Organic Meatloaf with Stuffed Squash & Swiss Chard

Beyond Organic RecipesHungry? Yeah, me too! So let’s eat. Here’s what’s cookin’ at the Smith’s tonight: Beyond Organic meatloaf, rainbow swiss chard, and stuffed squash.

I don’t know about you, but any time I make rainbow chard, I always want to find a use for those colorful ribs! Below is a stuffed squash recipe I conjured up that was quick and easy.

Bon Appétit!

Beyond Organic Meatloaf Recipe

  1. Beyond Organic MeatloafAsk your mom to make you a meatloaf
  2. Give 1 pound of delicious Beyond Organic Green-fed Ground Beef to Mom
  3. Freeze meatloaf
  4. Hug mom
  5. Wait until a day you really don’t feel like cooking
  6. Retrieve meatloaf from freezer and heat

This is cheating, you say?! That’s ridiculous. If you’re looking for a recipe that involves making your own meatloaf (not recommended), here’s a recipe borrowed from Have fun.

Rainbow Swiss Chard Recipe

  1. Thoroughly rinse chard, cut out ribs and move to the side for squash recipe
  2. Coarsely chop leaves and boil in 1″ salted water until wilted
  3. Drain, then sprinkle with red wine vinegar

Stuffed Squash Recipe

Beyond Organic Recipes

Ready for the oven

  1. Slice yellow long-neck squash length-wise and place face down in boiling water for 5 minutes
  2. Scoop out the soft guts, preserving the shape of the squash, and place the guts in a medium-sized bowl
  3. Chop rainbow swiss chard ribs and blanch in boiling water (and I added red pepper flakes for kick) for about 10 minutes, or until tender, drain, then add to squash guts
  4. Saute 1/2 onion and 2 tsp. minced garlic in coconut oil…or some salted organic butter if you’ve had a rough day and really deserve some butter…then add to squash guts
  5. Ready to eat!Grate some (1-3 tablespoons) Beyond Organic Really Raw Cheese (cheddar or havarti) into the squash mixture
  6. Stir squash mixture, add salt and pepper to taste, then stuff the long-neck squash with the squash guts mixture
  7. Add more grated cheese on top
  8. Add a little more cheese
  9. Bake at 350 for 20-30 minutes

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
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2 Responses to Beyond Organic Meatloaf with Stuffed Squash & Swiss Chard

  1. Lisa Ramirez says:

    Ha! You are my favorite blogger of all time. And I’m trying this recipe tomorrow. I’m on day 3 of my Suero Cleanse and almost cheated because this looks so good.

  2. Pingback: Wilted Spinach and Farro | The Reformed Couch Potato's Blog

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