Sweet and Sour Meatballs

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Sweet and Sour Meatball Sauce

 

1 (12 ounce) jar of chili sauce

1 (14 ounce) can cranberry sauce

1/2 cup grape jelly

 

Place cooked meatballs in a crock pot

Mix sauce and pour over meatballs

Set crock pot on high for one hour

Reduce heat to low for 3 hours or until ready to serve

If making these for a party, plan on each guest eating at least 4 meatballs

Enjoy!

 

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Meatballs

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Meatballs

Makes around 35 cocktail sized meatballs

 

1 1/2 pounds ground meat of your choice

1/2 cup bread crumbs

2 eggs

1 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 teaspoon onion powder

 

Preheat oven to 350 degrees

Mix everything together in a medium size bowl

I used a tablespoon measuring spoon to scoop the meat from the bowl

Form each scoop into a ball

Wet your hands if the meat sticks to you

I greased a cookie rack and placed it on a foil lined cookie sheet to bake the meatballs on

Place each meatball on the cookie rack not touching each other

Bake for approximately 20 minutes until the internal temperature reads 160 degrees

Meatballs are ready to add to your favorite sauce or sandwich

 

Sweet and Sour Sauce

Swedish Sauce

Meatball Hoagies

 

 

Carrot Noodles

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Carrot Noodles

Makes 4-6 Servings

 

1 pound carrots

3 tablespoons unsalted butter

1/2 cup minced onion

2 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

1 tablespoon Dijon mustard

Salt and pepper to taste

Dill for garnish

 

Use a vegetable peeler to shave carrots into fettuccine-like strands

Heat butter in a large skillet over medium-high heat; when foam subsides, add onion

Cook and stir for 3 minutes

Add carrot strands, garlic, and wine to the skillet with the onion mixture

Reduce heat to low and cover

Cook, stirring occasionally, about 10 minutes

Add cream to the skillet

Bring the mixture to a boil

Reduce heat, cover, and simmer 5 minutes more

Stir in mustard, salt, and pepper

Sprinkle with dill when serving

French Onion Soup

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French Onion Soup

Makes 2 Servings

 

Open 1 pint of French Onion Soup

Pour soup into a small sauce pan

Bring soup to a simmer over medium high heat

Preheat broiler and set the oven rack about 6 inches from the heat source

Ladle hot soup into heat-proof crocks

Float a slice of toasted baguette on top of soup in each crock

Top with a few slices of provolone cheese

Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly

Enjoy!

Mediterranean Chicken 2

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Mediterranean Chicken

Serves 4

2 teaspoons olive oil

2 skinless, boneless chicken breast halves, cut into strips

3 cloves garlic, minced

1/2 cup diced onion

3 cups tomatoes, chopped, or 28oz canned diced tomatoes

3/4 cup white wine

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 cup kalamata olives

1 teaspoon parsley

Salt and pepper to taste

Cayenne pepper to taste

 

Heat the oil in a large skillet over medium heat

Add chicken and sauté about 4 to 6 minutes, until golden

Remove chicken from skillet and set aside

Sauté onion in pan for 3 minutes, then add garlic and sauté for 30 seconds

Add tomatoes and bring to a boil

Lower heat, add white wine, thyme, basil, oregano and simmer for 5 minutes

Return chicken to skillet and cover

Cook over low heat until the chicken is cooked through and no longer pink inside

Add olives and parsley to the skillet and cook for 1 minute

Season with cayenne, salt and pepper to taste

Serve over pasta or rice of your choice

Tomato Vodka Sauce

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Tomato Vodka Sauce

 

1 tablespoon butter

1 tablespoon olive oil

1 cup onion, chopped

3 cloves minced garlic

1 (28 ounce) can diced tomatoes

3/4 cup heavy whipping cream

1/2 cup vodka

1 teaspoon basil

1 teaspoon oregano

2 teaspoons sugar

Crushed red pepper flakes, to taste

Salt and pepper, to taste

1 pound pasta cooked to al dente

Parmesan cheese

 

In a large skillet over medium heat, melt better with oil

Add onion and sauté for 5-8 minutes or until transparent

Add garlic and tomatoes, cook for 25 minutes or until almost no liquid remains in skillet; stir frequently

Increase heat and add cream, basil, oregano, sugar and red pepper flakes

Boil for 2 minutes or until thickened to sauce consistency

Season to taste with vodka, red pepper flakes, salt and pepper

Bring sauce to a simmer and pour over pasta; toss to coat

Sprinkle with Parmesan cheese; serve

Lemon-Broccoli Chicken and Rice Bowl

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Lemon-Broccoli Chicken and Rice Bowl

Serves 4

 

1 cup rice, cooked according to package directions

2 cups broccoli florets

Salt and ground black pepper to taste

2 tablespoons vegetable oil

2 pounds skinless, boneless chicken breast, cut into 1-inch cubes

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons lemon pepper

1 cup diced onion

2 garlic clove, minced

1 lemon, zested and juiced about (4 tablespoons juice and 1 tablespoon zest)

1/2 cup grated Parmesan cheese

 

Place broccoli into a large pot and cover with water; bring to a boil

Reduce heat to medium-low and simmer until tender, 4-5 minutes

Drain and season broccoli with salt and pepper

Heat oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder, onion powder and lemon pepper

Sauté chicken and onion until chicken is completely browned, 5 to 7 minutes

Spoon garlic and rice into the skillet; cook until lightly browned on the bottom, about 3 minutes

Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir

Top with Parmesan cheese