Mel's Meatballs!

Melissa's Meatballs

This recipe is a general recipe for meatballs that can be "sauced up" in numerous ways as well as be frozen and used for a quick meal on a busy worknight!  Sauces could include marinara with spaghetti or as a sub, cream of mushroom soup and half a can of whole milk poured over the meatballs and pasta - much like stroganoff, BBQ sauce, or any of your families favorite!

Note: The Burger & Fry Seasoning I used is from Rada. It contains salt, garlic, onion, sugar, paprika, turmeric, celery and additional spices  It can be substituted with your favorite beef seasonings like seasoned salt or any others.

Ingredients

1

lb lean (at least 80%) ground beef

1/2

cup Italian-style bread crumbs, Panko or homemade

1/4

cup milk

1/4

cup ketchup

1/4

cup grated parmesan cheese

1/2

teaspoon salt

1

teaspoon Worcestershire sauce

1

teaspoon burger and fry seasoning

1/4

teaspoon pepper

1

small onion, finely chopped (1/4 cup)

1

egg

Steps

• 1

  Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. Makes for easy cleanup!
• 2

  In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan. To shape your meatballs, use a small ice cream scoop to measure the portions and have a small bowl of water on hand, keep your hands wet to ease rolling the meatballs.
• 3

  Bake uncovered 18 to 22 minutes or until no longer pink in center.
• (Per R. Drummond) Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, as many as you like in a bag per meal, and return them to the freezer.

Compliments of Tasty.com - I am always looking for easy, yummy meals to make on the weekend for week day lunches. This one is certainly a winner!!!! ... And comes complete with a quick video!!!

https://m.youtube.com/watch?v=IehX_6FHTNw

Weekday Meal-Prep Chicken Burrito Bowls

Tasty 

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS
Serves 4-6

INGREDIENTS
2-3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges 
Fresh cilantro to garnish


PREPARATION
Preheat oven to 400˚F/200˚C.
Line a baking sheet with foil.
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the taco seasoning evenly over both sides of the chicken breasts. 
Salt and pepper the peppers and onions, tossing to coat. 
Top each chicken breast with a generous pour of salsa.
Bake in a preheated oven for 25 minutes. 
Rest chicken for 10 minutes, before slicing into strips. 
Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. 
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days. 
Meal-prep FTW! Enjoy! 

Inspired by: 
http://sweetpeasandsaffron.com/2016/0...

MUSIC

Moving South
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Crockpot Hawaiian Chicken

This is an extremely easy recipe and OH so tasty!  I highly recommend you give it a try.

Ingredients:

3 lbs chicken breast

1 18oz bottle of Sweet Baby Rays Vidalia Onion BBQ sauce

1 15.25oz. can of pineapple chunks 

1 teaspoon of soy sauce

Directions:

1. Put chicken breasts into the crock of a slow cooker; top with barbecue sauce, pineapple slices, and soy sauce.
   Cook on high for 4 to 5 hours. 
   Serve over white rice. 

One Pot Bolognese

One-Pot Pasta Bolognese 

From Betty Crocker

Ingredients

2

tablespoons olive oil

2

onions, diced (about 3 cups)

2

carrots, diced (about 1 cup)

1

teaspoon salt

1

lb lean (at least 80%) ground beef

1/4

cup canned Muir Glen™ organic tomato paste

1

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1

carton (32 oz) Progresso™ beef broth

1/2

teaspoon crushed red pepper flakes

2

teaspoons Italian seasoning

1

lb uncooked spaghetti

1/2

cup shredded Parmesan cheese

1/4

cup thinly sliced fresh basil leaves

Directions

Directions

• In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
• Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
• Top with Parmesan cheese and basil.

Beef with Green Beans

I made this for dinner tonight but instead of snow peas, I used fresh green beans. Very yummy!  If you have never tried Jasmine rice, you are missing out!

Beef with Snow Peas
Recipe courtesy of Ree Drummond

Beef with Snow Peas/Green Beans
Total Time:
16 min
Prep:
10 min
Cook:
6 min
Yield:8 servings
Level:Easy
Ingredients

1/2 cup low-sodium soy sauce
3 tablespoons sherry or cooking sherry
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon peeled and minced fresh ginger
1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
8 ounces fresh snow peas, trimmed
5 whole scallions, cut into 1/2-inch pieces on the diagonal
Crushed red pepper
Salt, as needed (use sparingly!)
Jasmine or long grain rice, cooked according to package directions

Directions

In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.

Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds and get as much color on them as possible. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.

2012 Ree Drummond, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beef-with-snow-peas-recipe.print.html?oc=linkback

Pennsylvania Dutch Chicken Corn Soup

Pennsylvania Dutch Chicken Corn Soup

My dad recently ask me to make some of this, hmph... I never made it before. So I dug through moms Amish cookbooks and found the perfect recipe! Now the original recipe called for a stewing hen (about 4 lbs. and 10 ears of corn).   HA!  I would be in big trouble if I took one of our egg layers to make one batch of soup, so I opted for 4 chicken breasts and 2 quarts of our frozen sweet corn from the garden patch. Now keep in mind we are from the stock that does not like rivels or two hard boiled eggs in our chicken corn soup so you can add them if you like. FYI, if you really want to try rivels you can Google a recipe for them, they are fairly easy to make and add to the soup.

Ingredients:
4 chicken breasts
4 quarts of water
1 onion
2 quarts of sweet corn (4 cans give or take)
1/2 cu of celery
salt and pepper to taste.

Directions:
Cut chicken into chunks and boil in the 4 qt of water until it is done. Remove the chicken from the water and set aside. Add onion and celery to the water and cook until tender.  Add corn, a teaspoon each of salt and pepper. Meanwhile, cut or shred the chicken into small bite size pieces and add back into the pot. Bring to a boil, reduce heat and simmer for about an hour. Add more salt and pepper to taste. Serve with biscuits, homemade butter bread, or for a kicker, you can serve with/over steamed jasmine rice! ENJOY!

Cucumber & Onion Salad

A friend had given me some garden fresh cucumbers... I contemplated making the standard tuna boat and then I remembered a fresh salad with onions. I search recipes and found this one but it was a bit more tart than I preferred therefore I found another that bumped up the sugar a bit. It is a very delicious summer salad to enjoy!

Ingredients

3-5 cucumbers (with peel) (or regular cucumbers without peel or "striped")

1 onion

1/2 c. white vinegar

1/2 c. water

1/3 c. sugar

dash of salt and pepper

Directions

Slice onions and cucumber very thin slices & place in shallow dish.

Stir together vinegar, water, sugar, salt, pepper and pour over onions and cucumber.

Cover and marinate at least an hour.

The longer this sits, the tastier it gets.

May be made a day ahead.

Pizza Zucchini Boats

I saw this prepared on the Today show and  I had all the ingredients thanks to a wonderful summer garden, so I thought I's give it a try.  I tweaked the recipe a bit by not using the zucchini pulp and instead of brushing the boats with plain olive oil, I used fat free Italian dressing. I also used shredded cheddar instead of mozzarella. It was VERY yummy!  Enjoy!

Ingredients

• • 4 medium zucchini
  • 2 tablespoons unrefined, cold pressed, extra virgin olive oil, plus extra for drizzling OR 2 tablespoons of Italian dressing
  • 1 small onion, diced
  • ½ sweet bell pepper, diced OR 2 Banana peppers
  • 2 cloves garlic, minced
  • 1 large or 2 small tomatoes, diced
  • A few basil leaves, chopped
  • 1/3 cup grated pecorino OR parmesan cheese
  • ½ cup shredded mozzarella OR shredded cheddar (optional)
  • 1 cup marinara sauce (optional)
  • 1. Preheat oven to 425 degrees. Lightly grease a baking dish or line a baking sheet with parchment paper.
    2. Trim the stem end of the zucchini and slice the zucchini in half lengthwise. Carefully scoop out the soft center flesh with a spoon and set aside. Place the zucchini halves on the baking dish and drizzle with olive oil and sprinkle with salt and pepper.
    3. Finely chop the scooped zucchini flesh and reserve. ( didn't use this in my version)
    4. Heat the olive oil in a large skillet over medium heat and sauté the zucchini flesh, onion, pepper and garlic until soft, tender and translucent. Add the tomatoes and a sprinkling of salt and pepper and sauté until the tomatoes are soft and have released their juices. Turn off the heat and stir in the basil and parmesan cheese.
    5. Spoon the mixture evenly into each zucchini boat. Top with marinara sauce and cheese, if desired.
    6. Bake for 15-20 min until cheese is melted and zucchini is tender.
    Cooks note: You can add other ingredients to the mixture such as olives, chopped artichoke hearts, or cooked spinach. I think that adding some ground beef or Italian sausage to this would really kick it up a notch!

Peruvian Shrimp Ceviche Tacos

Recipe compliments of  Hello Fresh!

This was SO fresh, flavorful and delicious!  I highly recommend trying them!

Peruvian Shrimp Ceviche Tacos
Ceviche has been declared a part of the Peruvian national heritage, and for good reason! Composed of “raw” seafood, fresh citrus, onions, chilies, and spices, this dish celebrates the fresh, delicate flavors of the sea. Believe it or not, tender shrimp are so delicate that mere lemon juice alone can cook it!

Ingredients:
Shrimp (Shellfish), Lemon, Lime, English Cucumber, Red Onion,Jalapeño, Tomato, Avocado, Cilantro, Flour Tortillas (Wheat),Olive Oil

1. Preheat oven to 400 degrees (If you have a microwave, you can skip this step!). Juice the lemon and lime into a medium bowl. Chop the shrimp into ½-inch pieces. Toss the pieces of the shrimp into the bowl with the citrus zest and juice, making sure all of the shrimp is coated in juice. Let sit for 15-20 minutes to cook the shrimp in the citrus juice. Did you know: the acid in lemon and lime juice is strong enough to cook delicate proteins like fish and shrimp! If you’re not comfortable with this, feel free to boil the chopped shrimp for 1 minute, until opaque.

2. Meanwhile, prep your vegetables: halve, peel, and dice the red onion. Core, seed, and finely dice the tomato. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Peel and dice the cucumber. Chop the cilantro, reserving a few small sprigs for garnish. Halve, pit, and peel the avocado, then thinly slice.

3. Wrap the tortillas in tin foil and place in the oven to warm for 5 minutes. (If you’re using a microwave, wrap them in a damp paper towel and microwave on high for 30 seconds).

4. Meanwhile, finish the shrimp ceviche: toss half the cucumber, half the tomato, half the red onion, and half the jalapeño (or less, to taste) into the shrimp mixture. Season generously with salt and pepper.

5. Make the pico de gallo: in a small bowl, combine the cilantro, remaining tomato, red onion, cucumber, 1 tablespoon olive oil, and half the jalapeño (or less, to taste). Season with salt and pepper.

6. Assemble the tacos: fill each tortilla with shrimp ceviche, pico de gallo, and a few slices avocado. Finish each taco with a sprig of cilantro. Enjoy!

Salmon Tandoori

Compliments to the Fresh 20 for this awesome dinner recipe!

 

We are trying to embark on fresh eating.  Shopping the perimeter of the grocery store (produce, proteins and dairy) and staying away from the numerous processed foods we once gravitated toward in the isles. I am NOT a person that enjoys Indian cuisine, the thought of turmeric and curry send me screaming from the kitchen.  But I will admit, these flavors blended well and it is a recipe that does not disappoint!

 

This dish is inspired by Indian Tandoori, a blend of yogurt and spices. It has an earthy, flavorful taste. Be adventurous! This is a stock photo of salmon with cucumber relish, however it does look similar to the dish I actually made.

INGREDIENTS:

 

2 pounds salmon fillet

1/4 cup plain Greek yogurt

1 lemon, juiced
1 Tablespoon fresh garlic, minced or pressed
1 Tablespoon ginger root, peeled and grated (about a one inch piece)
1/2 teaspoon ground cumin
1/4 teaspoon red chili pepper
½ teaspoon turmeric
1/4 teaspoon fresh-ground black
pepper
1 teaspoons salt

For relish:

1 cucumber, peeled and chopped

¼ red onion, finely chopped
2 Roma tomatoes, finely chopped
1 Tablespoon fresh parsley, minced
1 Tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste

For squash:

2 medium yellow squash

1 Tablespoon butter
¼ teaspoon black pepper  

DIRECTIONS:

 

Make small cuts (use a sharp knife) in the salmon flesh to allow the

marinade to penetrate. Place the salmon in a large, shallow dish.
Combine the yogurt, lemon juice, garlic, ginger, cumin, red chili

pepper, turmeric, black pepper and salt. Spoon the mixture over the

salmon. Cover and refrigerate overnight. Cook the next day!
Preheat the oven to 450 degrees. Place the salmon in the oven
(uncovered) and bake 20 minutes.
 

For relish:

Combine cucumber, red onion, tomato and fresh parsley with 1
Tablespoon olive oil and 1 teaspoon balsamic vinegar. Salt and pepper
to taste.
 

For squash:

 

Melt butter in medium sauté pan or skillet. Add squash and sauté for 5
minutes or until squash begins to brown on one side. Stir and cook for
an additional 3-5 minutes. You want the squash to brown a little for
nice caramelized effect. It adds flavor! Finish with black pepper.

Portion Size: 4 oz salmon, ½ cup cucumber relish, ½ cup yellow squash 

One Pot Tomato Basil Spinach Pasta

One Pot Tomato Basil Spinach Pasta

 

I saw this on Facebook and thought that I just had to try it... it is AMAZING! The flavor is tremendous!  Try this, it's great!

Prep time 10 mins

Cook time 15/20 mins

Total time 25/30 mins

 

Author: Ordinary Vegan

Recipe type: Main

Cuisine: Italian

Serves: 6

Ingredients

• 12 ounces linguine pasta
• 14oz. can diced tomatoes with liquid
• ½ cup sun-dried tomatoes (optional)
• 1 sweet onion, cut in julienne strips
• 4 cloves garlic, thinly slices
• ½ teaspoon red pepper flakes
• ½ tsp salt
• Fresh ground black pepper
• 2 teaspoons dried oregano leaves
• handful of basil, chopped
• handful of spinach (optional) *
• 4½ cups vegetable broth
• 2 tablespoons extra virgin olive oil

Instructions

1. Place pasta, tomatoes, sun dried tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth.
2. Sprinkle the pepper flakes and oregano on top.
3. Drizzle with olive oil
4. Add ½ tsp salt and some ground black pepper
5. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring every 2 minutes. Cook until almost all the liquid has evaporated until there is about one inch of liquid left in the bottom of the pot.
6. *Add the spinach 7 to 8 minutes into cooking.

Recipe by Ordinary Vegan at http://www.ordinaryvegan.net/onepotpasta/

Easy Ravioli Bake

Compliments to Betty Crocker for this has to be one of the easiest casseroles to make on a busy week night.  You can also add some oregano, basil, or even browned ground beef! Serve with a salad and garlic bread.

Ingredients

1

jar (26 to 28 ounces) tomato pasta sauce (any variety)

1

package (25 to 27 1/2 ounces) frozen cheese-filled ravioli

2

cups shredded mozzarella cheese (8 ounces)

2

tablespoons grated Parmesan cheese

Directions

• 1Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
• 2Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• 3Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

30 Minute Shepherd's Pie

Ingredients

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1 bag frozen mixed veggies
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Recipe courtesy Rachael Ray