Sweet & Sour Meatballs

This recipe is from www.eatingwelllivingthin.wordpress.com

 Vegetable cooking spray

One 20-ounce can pineapple in own juice (chunks or rings), juice reserved

1/4 cup apple cider vinegar

3 tablespoons soy sauce

2 teaspoons tomato paste

1/4 cup Whey Low Granular OR Splenda Granular

3 teaspoons Whey Low Gold OR sugar free pancake syrup

1/4 teaspoon ginger

1/8 teaspoon red pepper flakes

1 tablespoon cornstarch

Kosher salt to taste

2 1/2 – 3 cups prepared  OR homemade meatballs (prepared means FAST!)

1 onion, cut in 1 inch pieces

1 green pepper, cut in 1 inch pieces

1 red pepper, cut in 1 inch pieces

Preheat slow-cooker on low, or oven to 350 degrees.  Coat pot or deep baking dish with vegetable spray.

Combine pineapple juice, apple cider vinegar, soy sauce, tomato paste, sugar substitute, sf pancake syrup/God, ginger, and red pepper flakes in a small saucepan and reserve 1 tablespoon to a measuring cup.  (*I used 1/4 cup sugar instead of Whey Low Granular or Splenda, no Whey Low Gold or syrup & 2 tsp ketchup, instead of tomato paste.   I know, it adds more sugar, but that's what I had on hand).

Bring to boil over high heat, stirring often.  Mix cornstarch into reserved liquid and add to boiling sauce.  Cook and stir just until thickened.

Place meatballs into the slow-cooker or baking dish.  pour sauce over meatballs and allow to cook on low in the slow-cooker for 2 hours or in the oven for 45 minutes or until bubbling.  Add pineapple, onion, and pepper; cook in slow-cooker for another hour or oven for 30 minutes or until vegetables are tender.  Makes 6 servings.

Per serving: Calories 268; protein 14 g; Fat 13 g; Carbs 13g; Sugar 6 g; Sodium 970 mg

Sloppy Joes

1 lb ground beef
1 can condensed tomato soup
1/2 c. salsa

Brown ground beef. Add condensed soup & salsa. Simmer to desired thickness. It's really that easy

Meatballs Stroganoff

This recipe is from Menu Musings of a Modern American Mom.

Ingredients:

I'm giving you fair warning, this is NOT a 'measure everything out' recipe.  Instead, its one of those things you throw together after work on a busy day because it works and its delicious and your kids love it, and its super fast.

• Frozen Italian style meatballs (1/2 oz each) 
• generally, enough to cover the bottom of the pan.  Depends on who is home.
• Extra virgin olive oil 
• 1+ Tbsp - just enough to brown up the meatballs.  
• 2 cups beef broth 
• use more for more meatballs... just go with this recipe.  Don't over think it.
• Seasoning
• kosher salt and black pepper to taste
• dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
• it will look like a lot of seasoning, but in the end, it will be great!
• 2/3 - 1 cup sour cream
• 1 cup heavy whipping cream (or cream cheese)
• Wide egg noodles
• enough for whoever is there.

Method:

Start off with your favorite brand of frozen Italian style meatballs.  Brown them in a little olive oil in a skillet (a black iron skillet if you have one).  This is where you get all the good flavors - from the fond (the brown bits that stick on the bottom) that gets stuck in the skillet.  [I don't think this would work as well in a non-stick skillet b/c it releases too much of that goodness.]

After they are browned up nicely, deglaze the pan with about 2 cups of beef broth.  Bring to a boil.  Season generously with salt and pepper, dried herbs (parsley, oregano, basil).  When it starts reducing, add about 2/3 cup sour cream and about a cup of heavy whipping cream.  These will make the sauce creamy and silky and also act as a thickener.  *If you don't have any heavy cream, you can use plain milk.... Add a heaping teaspoon of cornstarch to the cold milk to make a slurry, then add it.

Meanwhile, boil water in a separate pot and add the wide egg noodles.  Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce.  They will finish cooking in the sauce and also soak up a lot of that goodness.

The result is a nice, creamy sauce - slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a little beefy from the stock.  Yum! 

Chimichangas

3 to 5 lb chuck roast
1 (10 oz picante sauce)
3 Tbsp shortening
4 Tbsp flour
Large flour tortillas

Toppings:
Lettuce
Tomatoes
Olives
Salsa
Cheese
Sour Cream

Cook roast on High for 6-7 hours or Low for 12 to 14 hours in a crock pot.  Cool and shred.  Melt shortening.  Add other ingredients; cook for 1 minute.  Stir in a little juice from the meat.  Cook until thick.  Place 1/3 cup of meat mixture in center of tortilla (I like to add cheese at this point too); fold sides in, top over, and place seam side down in a well buttered 9x13 inch pan.  Butter the top of of each chimichanga.  Bake at 500 degrees for 8 to 11 minutes (until lightly browned & crispy on top).  Garnish with toppings.

Macaroni Goulash

2 cups elbow macaroni

Drizzle of olive oil

1 small onion, chopped

1 lb hamburger

1 can tomato soup

Grated cheese

Boil elbow macaroni according to package directions. Meanwhile, cook onions in olive oil until transparent, add ground beef & brown. Combine noodles, meat, & tomato soup & warm on stovetop until heated through. Served with grated cheese.

Skillet Bow Tie Lasagna

So easy, so fast, so delicious. A great combination. And all in one pan to boot. Another recipe from Kara.

1/2 lb ground beef
1/2 lb pork sausage
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes
8oz can tomato sauce
1 1/2 c water
1 T dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
2 1/2 c dry bow tie pasta
3/4 c cottage cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese

Brown meat, onion, and garlic; drain. Add remaining ingredients except cheeses. Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes or until pasta is tender. Combine cottage cheese and Parmesan and drop by spoonfuls over tomato mixture. Cover and cook for 5 minutes. Sprinkle with mozzarella cheese and let cook for a couple of minutes until melted.

Meatballs for Swedish meatballs or spaghetti

1 lb ground beef
1/2 lb ground pork
3/4 c. dry bread crumbs
1/4 c milk
1 egg
1 small onion, finely chopped
1 1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp. pepper

Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 tsp salt, nutmeg & pepper. Shape mixture into 1 inch balls. (I use my cookie scoop and then shake several meatballs around in my wire col lander at a time to make them round.) I usually double the recipe and freeze them at this point.

Bake uncovered in a 350 degree oven for about 20 minutes (or approximately 30-35 minutes if frozen). Makes approximately 48 meatballs.

Serve with white gravy (recipe below) & mashed potatoes for Swedish meatballs or marinara sauce and spaghetti.


Sauce for Swedish meatballs:
3 Tbsp butter or margarine
3 Tbsp flour
3/4 c. water
1 c. half & half (or evaporated milk)
1 tsp instant beef bullion
1/2 tsp salt
snipped parsley

Melt butter in saucepan. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half & half, bouillon, and 1/2 tsp salt. Heat to boiling stirring constantly. Boil & stir 1 minute. Pour gravy over meatballs; sprinkle with parsley.

Kaylynn's Meatloaf

2 lb lean hamburger
2 eggs, slightly beaten
6 slices fresh bread, broken or cubed
1 cup milk
1/8 cup Worcestershire sauce
1 tsp. celery salt
1 tsp garlic or onion salt
1 onion, finely chopped
1 tsp. chopped fresh or 1/2 tsp. ground sage
2 tsp. extra-spicy Mrs. Dash or black pepper

Mix all ingredients. Mold into loaves. Bake 350 for about an hour (size changes time- 1 big verses 2 small) or arrange in a crock post and cook on high fro 4 hours. I sometimes freeze this in my loaf pans & then bake if from frozen for 1 1/2 to 2 hours.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 oz.) jars of spaghetti sauce
6 ounces of provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Directions:
1. Bring a large pot of boiling water to a boil. Add ziti pasta,and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees. Butter a 9X13 inch baking dish (or two 8x8 dishes). Kerri's note: there is no way this will fit in my 9x13 pans. I can do a 9x13 plus an 8x8. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 of the sauce mixture, 4 oz mozzarella, remaining ziti, remaining sauce. Top with 2 oz mozzarella and grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serves 8 or more (this recipe freezes well. I cook the pasta ½ of the recommended time if freezing).