Many people know Dallas blogger and social media influencer Alex Snodgrass for her Whole 30 recipes and her two New York Times best-selling cookbooks, The Comfortable Kitchen and The Defined Dish. Through her blog and books, Alex encourages her readers and followers in the kitchen by taking the guesswork out of cooking and make it a fun and accessible experience. We check in with this DFW sensation and bestselling author about her latest project. Alex Snodgrass's third cookbook, Dinner Tonight: 100 Simple, Healthy Recipes for Every Night of the Week, provides dinner recipes that make eating healthy a breeze.
Tell us a little about your family.
The Glendenning family has been in Celina for generations, and I was proudly born and raised in Celina. My parents (Rex and Sherese Glendenning), sister, and brother all still live in Celina and we spend a lot of time visiting my beloved hometown and my amazing family. I now live in Dallas, Texas with my two young daughters and my husband.
What inspired you to write your third cookbook, Dinner Tonight: 100 Simple, Healthy Recipes for Every Night of the Week?
Writing cookbooks brings me so much joy. With my first two books, it’s been so fun to see people make my recipes in their kitchens, and I’ve really seen which recipes people gravitate to the most. With the busy lifestyles that many of us live now, it’s nice to have flavorful, wholesome meals made with less mess and fewer ingredients.
In this book, I used simpler techniques so you will see a plethora of one-skillet and one-pot dinners in Dinner Tonight. There are also some slow cooker meals and sheet pan dinners! All of these recipes focus on keeping things straightforward and simple and use convenient condiments like a store-bought jar of marinara, gochujang, green curry paste, or pesto, that boost flavor without requiring a ton of ingredients.
What would you say is your children’s favorite recipe from the latest cookbook?
Definitely the One-Skillet Lasagna, the Best Chicken Tortilla Soup, and Skillet Chicken Cacciatore!
What was the best part about growing up in Celina?
I loved being a part of such a loving, supportive, and uplifting community. Seeing the town come together for football games and sporting events, when someone within the community was struggling or in need, and just how loving and friendly everyone was to one another…it’s something I really admire and it definitely helped shape me into the person I am today.
Sheet Pan Mini BBQ-Cheddar Meatloaves with Sweet Potatoes and Brussels Sprouts
Makes 4 Servings
Total Time: 50 Minutes
Dietary: Gluten-Free, Grain-Free, Paleo (if modified), Whole30 (if modified), Dairy-Free (if modified)
Ingredients:
For the Veggies:
2 cups 1-inch peeled and cubed sweet potato (about 1 large sweet potato)
1 pound Brussels sprouts, tough ends trimmed, halved lengthwise
2 tablespoons extra-virgin olive oil
½ teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
For the Mini Meatloaves:
1½ pounds lean ground beef (see note)
½ cup minced shallot (about 2 large shallots)
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
1 teaspoon Dijon mustard
1 large egg, whisked
10 tablespoons no-sugar-added barbecue sauce, divided (I use Whole30-approved Noble Made brand)
2 tablespoons almond flour (see note)
½ cup shredded sharp cheddar cheese (omit for dairy-free, paleo, and Whole30)
2 tablespoons finely chopped fresh parsley, plus more for garnish
Instruction:
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Prepare the Veggies: Set the sweet potato and Brussels sprouts on the prepared sheet pan. Drizzle with the oil, season with the garlic powder, salt, and pepper and toss to coat. Bake for 20 minutes.
Meanwhile, Form the Meatloaves: In a large bowl, combine the beef, shallot, onion powder, salt, pepper, thyme, garlic powder, mustard, egg, and 2 tablespoons of the barbecue sauce. Using a fork, mix until
well combined. Add the almond flour, cheese (if using), and parsley. Mix again until well combined. Using damp hands, divide into 4 equal portions and form into loaves. Set aside.
After 20 minutes, remove the veggies from the oven. Push the vegetables to the edge of the sheet pan, making room in the center for the meatloaves. Place the meatloaves in the center of the sheet pan, leaving about ½ inch of space between the loaves to give them room to cook evenly. Evenly brush the top of each meatloaf with 2 tablespoons of the remaining barbecue sauce.
Bake until the meatloaves are cooked through and no longer pink in the center, 16 to 18 minutes. The veggies will be golden brown and tender.
From My Kitchen to Yours:
For the Ground Beef: It is important to use lean ground beef for this recipe in order for the meatloaves to hold their shape. It is normal for the meatloaves to let out a little bit of liquid when baking, but with a lean ground beef (90/10 or 95/5), you’ll have less of it.
For the Almond Flour: If you are unable to use almond flour, gluten-free panko is a great alternative, but the recipe wouldn’t be paleo or Whole30.
TheDefinedDish.com
You can purchase a copy locally of Alex Snodgrass's latest cookbook, Dinner Tonight, at Annie Jack (309 W. Pecan St.) in Downtown Celina, Texas.
For recipe inspiration and to order Alex's cookbooks, visit TheDefinedDish.com