Main Dish
Back to my slow cooker again! The weather has been Hot, Hot, Hot! I feel like I have made a lot of meatballs lately. BUT, I have to say I love that I can have them for dinner with buttered noodles. The boys can have them in a sub roll for lunch the next day! Anything for good leftovers that everyone will eat!
INGREDIENTS FOR THE MEATBALLS
1 cup of plain Panko crumbs
2 tablespoons of diced onion
1 teaspoon of garlic powder
Dash of nutmeg
Salt
Pepper
1/2 cup 1% milk
dash of Worcestershire sauce
1 egg beaten
1/2 pound ground beef
1/2 pound ground Pork
INGREDIENTS FOR GRAVY
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups low sodium canned beef broth
1 beef bouillon cube or the equivalent amount of Better than Bouillon (I use this )
Dash of Worcestershire sauce
1/4 cup heavy cream
Salt
Pepper
DIRECTIONS FOR THE GRAVY
Melt the butter in a large skillet over medium heat, add the flour and cook whisking until smooth. Whisk in the beef broth, bouillon and Worcestershire sauce and bring to a simmer. Add the cream and season with salt and pepper. Transfer sauce to your slow cooker on low heat.
DIRECTIONS FOR THE MEATBALLS
Preheat oven to 350 degrees. Place all the ingredients in a large bowl and mix until well combined. Roll meat mixture into balls, I make mine smaller than a golf ball. Spray a baking sheet with non-stick spray and place the balls on the sheet and bake for 30 minutes turning the balls after 15 minutes. Transfer the meatballs and all of the juice into the slow cooker to finish cooking for 4 hours. Serve with buttered noodles.
Enjoy,
I made this salad for dinner one night and we loved it! Full of big BOLD flavor! We liked it so much we each had it for lunch the next day! Feel free to add whatever veggies you like to the salad. I used what I had on hand that day!
INGREDIENTS
3 chicken breasts
1 bottle of Iron Chef General T’so’s Sauce
Romaine lettuce
red bell pepper
scallions
roasted peanuts
DIRECTIONS
Place the chicken and enough of the sauce to coat the chicken in a Ziploc bag and let marinate for a couple hours up to 24 hours.
Preheat oven to 350 degrees. Place the marinated chicken in a baking dish and bake for 40 minutes or until cooked through. While the chicken is baking, chop your salad ingredients and place them in a large bowl. Add roasted peanuts. When the chicken is done, take out of oven and let sit for ten minutes. Chop the chicken into bite size pieces. Add the chicken into the salad and drizzle with some of the leftover sauce from the bottle.
Enjoy!
Are you looking for quick, easy and something that will please everyone at your dinner table? This just might be it! You can change up the flavor of the chips anyway you want! Robby LOVES honey mustard sauce with his chicken fingers so that was the type of chips I bought for this recipe and it was perfect!
INGREDIENTS
4 chicken breasts
1 small container of plain yogurt
1 bag of Honey Mustard Kettle chips or your favorite chips
DIRECTIONS
Preheat oven to 350 degrees. Place a cooling rack on top of a baking sheet and spray with non stick cooking spray. Empty the yogurt into a shallow bowl. Crush about half of the bag of kettle chips and place them in a shallow bowl. Take your chicken breasts one at a time and dip them into the yogurt covering the entire chicken, then dip the chicken into the kettle chips covering the entire chicken with the chips and place on baking sheet. Do this for each chicken piece. Bake the chicken for about 35-40 minutes or until cooked through.
Enjoy!
This recipe comes from Giada DeLaurentiis. I saw her make this quick and easy dinner made from leftover buttered pasta. She used wagon wheel pasta for her daughter, but I used a small round pasta but ANY pasta will work fine in this! This dinner took almost no time and I did not have to turn my oven on. That is a huge bonus on a hot day! I should add it is also meatless, which I was happy about but we all agreed this would be great with any leftover ham you might have!
INGREDIENTS
3/4 cup grated Parmesan
1/4 milk (I used 1%)
Salt
Pepper
4 eggs at room temperature , beaten
2 cups Rotelle pasta, cooked or any pasta you have
1 cup frozen peas, thawed
1 cup spinach finely chopped
1/4 cup extra virgin olive oil
2 cups tomato basil pasta sauce to serve on the side.
DIRECTIONS
In a large bowl combine cheese, milk,salt, pepper and eggs. Stir in the cooked pasta, peas and spinach. In a ten inch nonstick skillet heat two tablespoons of the oil over medium heat. Add the egg mixture, using a flat spatula gently press the vegetables and pasta down to form an even layer. Cook until golden brown on the underside (mine took almost ten minutes). Place a plate that is slightly larger than the skillet over the pan, using an oven mitt invert the pan placing the “pizza” on the plate. Add the remaining two tablespoons of oil to the skillet and slide the “pizza” and cook for five more minutes until golden brown on the underside.
Warm the pasta sauce in microwave or stove top to serve along side the “pizza”. Transfer your “pizza” to a serving platter and cut into wedges and serve warm.
Enjoy,
Well, I will admit this is really not much of a recipe but we really liked it the first night for dinner but LOVED it the second day for lunch. I diced the leftover chicken, coated all the chicken pieces in the BBQ sauce, and made a cheese quesadilla with it!
INGREDIENTS
4 boneless skinless chicken breasts
Your favorite BBQ sauce
Monterey Jack cheese, shredded
Sharp cheddar cheese, shredded
DIRECTIONS
Preheat oven to 350 degrees. Coat your chicken with the BBQ sauce (don’t be shy!). Bake for 35 minutes. During the last ten minutes of cooking, add your desired amount of cheese on top of the chicken and continue to bake until cheese is melted and chicken is cooked through.
NEXT DAY
Warm a non-stick skillet over medium heat. To make a cheese quesadilla, slice the chicken and mix to coat the pieces of chicken in sauce. Lightly butter the “down” side of a tortilla and place down on skillet. Add your chicken and more shredded cheese. Top with another lightly buttered tortilla, this time placing the butter side of the tortilla up. Brown tortilla on the bottom and flip. Continue to brown the second side, remove from skillet, slice and serve with low fat sour cream if you like!
Enjoy!
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