Kid Friendly, Mother Approved

Having a picky eater always makes dinner a challenge.  To make tonight’s dinner ‘kid friendly’ I took the traditional meatloaf and turned them into ‘mini meatloaves’ and added some ranch smashed potatoes that anyone would love.  Coupled with a ham & cucumber salad, the dinner turned out to be a success!  Oh, and it’s gluten-free too! 🙂  Win-Win!

Mini Meatloaves Mini Meatloaves @2CookinMamas

Yields: 12 mini meatloaves


  • 1.5 grass-fed, organic ground beef
  • 1/2 large while onion, finely chopped or grated
  • 1 carrot, grated
  • 2 garlic cloves, grated or minced
  • 1 tsp Kosher salt
  • 1/2 tsp fresh ground pepper
  • 1 tbsp. Worcestershire sauce
  • 1 cup gluten-free bread crumbs
  • 1 large egg
  • 1/3 cup ketchup
  • 2 tbsp. honey
  • Dash of hot sauce, optional


Preheat oven to 450ºF.  Spray muffin tin with gluten-free non-stick cooking spray.

Place ground beef in large mixing bowl.  Add in grated onion, carrot, & garlic and mix.  Add in salt, pepper, Worcestershire sauce, breadcrumbs, and egg.  Mix with hands until blended well.  Portion mixture into muffin pan evenly.

In small bowl, mix together ketchup, honey, a few dashes of Worcestershire sauce, and hot sauce (if desired).  Spoon on top of each mini loaf and bake for 18-20 minutes.

Ranch Smashed Potatoesranch smashed potatoes

Serves 4-6


  • 2 pounds Yukon Gold potatoes
  • 1/2 cup dairy free milk of choice
  • 1/2 packet Hidden Valley GF Original Ranch Salad Dressing Mix
  • 2 tbsp. dairy free butter substitute
  • Kosher salt & fresh ground pepper, to taste


Scrub potatoes with vegetable brush and cut into 1″ chunks.  Add potatoes to large pot of salted water, cover, and bring to a boil.  Cook until tender – approximately 15 minutes.

Drain potatoes and return to hot pot.  Smash potatoes with a potato masher and add in milk , ranch mix, and butter.  Continue mashing until all ingredients are mixed well.  Season with salt and pepper, to taste.

Cucumber Ham Salad Cucumber Ham Salad @2CookinMamas

Total time: 30 minutes


  • 2 cucumbers, peeled and sliced thin
  • 1/2 medium sweet onion, sliced thin
  • 8 oz diced ham
  • 3/4 Greek vinaigrette dressing


Mix all ingredients together in medium-sized bowl.  Cover with plastic wrap and chill in refrigerator for 25 minutes.  Stir well prior to serving.

Christina Russell @2CookinMamas


Breakfast Frittata

I am a huge lover of breakfast and eggs are always on the menu.  To change things up a bit – try this Salmon Frittata recipe…all the yummy goodness of quiche without the crust!

Salmon Asparagus Frittata @2CookinMamasSalmon Frittata

Total TIme: 25 minutes – Serves 4


  • 6 oz fresh asparagus tips
  • 4 oz package of smoked salmon
  • 2 tbsp butter
  • 2 cups homestyle sliced potatoes
  • 1/4 cup red onion, diced
  • 1/2 tsp seasoned salt
  • 6 eggs, beaten
  • 1 cup swiss cheese, shredded or Manchego cheese
  • 1/4 cup dried tarragon


Preheat large sauce pan on medium-high heat for 3 minutes.  While heating, cut asparagus into bite-sized pieces.  Remove skin from salmon and cut into bite-sized pieces.  Place butter in saucepan, along with potatoes, onions, asparagus and salt.  Cover and cook for 5 minutes.  Stir often.  Add salmon and cover.  Cook for 5 more minutes or until potatoes are tender and browned, stirring as needed.

Pour eggs evenly over salmon mixture.  Sprinkle tarragon and cheese on top, but do not stir.  Cover and reduce heat to low and cook 8-10 minutes.  Frittata is done when eggs are puffy and bottom is golden brown.  Serve immediately.

Christina Russell @2CookinMamas