Meatloaf TV Dinner Part 3: The herbed peas and carrots

Anita and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination of smoked meatloaf, scratch mashed potatoes with gravy, these fantastic herbed peas and carrots, and a light apple pie wonton crisp.

Meatloaf TV Dinner Part 3: The herbed peas and carrots

In this meatloaf TV dinner part 3, we’ll make the peas and carrots. These are not the canned peas and carrots you might remember from your school cafeteria or from a frozen TV dinner. You’ll actually want to sit down with a bowl of these and dig in, and you’ll probably ask for seconds!

I have to admit, in the days when I did sit down with a TV dinner, I put butter on my peas and carrots. But then, I used to put butter on just about anything. Now I try to refrain and just use lots of freshly ground black pepper instead.

Meatloaf TV Dinner Part 3: The herbed peas and carrots

Great peas and carrots!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 132kcal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 7 medium carrots peeled and diced small
  • 2 medium shallots peeled and finely chopped
  • 1/4 cup water
  • 1 pound baby peas frozen, thawed
  • 1 tablespoon parsley minced

Instructions

  • Heat the butter and oil in a large saute pan over medium heat.
  • Add add carrots and shallots. Season with salt and pepper and cook until the shallots are softened, about 10 minutes.
  • Add the water and cook until it evaporates and the carrots are tender, 5-10 minutes.
  • Add peas and cook until heated, 3-5 minutes.
  • Remove from heat and stir in parsley. Season with salt and pepper to taste.

Nutrition

Calories: 132kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 445mg | Fiber: 6g | Sugar: 8g | Vitamin A: 12646IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 1mg

Nutritional values are approximate.

Meatloaf TV Dinner Part 2: The mashed potatoes and gravy

Anita and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination of smoked meatloaf, these scratch mashed potatoes with gravy, some fantastic herbed peas and carrots, and a light apple pie wonton crunch.

Meatloaf TV Dinner Part 2: The mashed potatoes and gravy

In this meatloaf TV dinner part 2, we’ll make the mashed potatoes and gravy. The potatoes are pretty much your standard fare, but the gravy is insanely good! It’s a great poultry gravy that you can throw together without having to use chicken or turkey drippings.

Meatloaf TV Dinner Part 2: The mashed potatoes and gravy

Outstandingly yummy mashed potatoes and gravy!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 361kcal
Author Ina Garten

Ingredients

For mashed potatoes

For the gravy

Instructions

For the mashed potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  • Melt the butter in the half-and-half over medium-low heat.
  • Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes.
  • Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.

For the gravy

  • Saute the butter and onions over medium-low heat in a large saute pan, about 12-15 minutes, or until the potatoes are lightly browned. (Make sure they are browned. If it takes longer than 15 minutes, so be it. Don’t rush it!)
  • Whisk the flour into the pan and add salt and pepper. Cook for another 2-3 minutes, stirring.
  • Add the chicken stock and cook another 4-5 minutes, until thickened.
  • Add the cream. Stir and serve.

Nutrition

Calories: 361kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 333mg | Potassium: 717mg | Fiber: 4g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 1mg

Nutritional values are approximate.