Manhattan Meatballs

This is SO good and very easy. I am not a big fan of meatballs...the idea itself of eating a ball of meat is not appetizing me. But these sure where yummy! The original recipe came from justamomha.com(http://www.justamomha.com/pantry-gourmet/2009/07/manhattan-meatballs/ for pictures). Using what I had in my pantry I made a few changes. Another great thing about this meal is all the ingredients are in a typical pantry. woot woot.

Manhattan Meatballs
1 1/2 lb ground beef
1/2 c. onion, chopped (I actually didn't have this so I used some onion salt)
2 c. soft bread crumbs
2 eggs
2 Tbs fresh parsley (I didn't have any fresh or dried so I used dill...couldn't taste it though)
2 tsp salt (I used seasoning salt-for fun)
10 oz apricot preserves (I have apricot jam, and I felt awful using my precious home made jam so I probably didn't use enough. Now that I know it is so yummy and worth it)
1/2 c. BBQ sauce


In a large bowl combine beef, crumbs, onion, eggs, parsley, and salt. Form into balls and place on a greased baking sheet (the balls were a lot drier than I have ever used before. I don't know if it was the bread crumbs or what. I was worried but it turned out perfect). Combine preserves and BBQ sauce in separate bowl. Brown the meatballs in the oven at 350 degrees (this doesn’t take too long, 5-10 minutes, just keep an eye on them). Place the browned meatballs in a casserole dish and cover with the sauce mix. Put back in the oven and cook for another 40 minutes or until cooked through. Serve meatballs with sauce over rice.

3 golf size meatballs is about 4 weight watcher points (by my calculations. I made 30 meatballs with this recipe if you use 1 lbs of meat you will probably get less) this doesn't include rice.

I think I will make these for the Superbowl in a crockpot...

bbq zucchini

Dave was kind enough to make this for me the other night. I can't wait to have it again. The best part is that it is super easy and totally guilt free.

Zucchini
Olive Oil
seasoning (we used garlic and herbs)

cut zucchini into spears (about 4) drizzle with oil to lightly coat and then put on some seasons. Cook on BBQ and then eat...but not too fast or it will burn your mouth!

Buca Pizza Angelo: Brookie Style!

I decided that I really liked the Pizza Angelo at Buca Di Beppo and thought that I could reproduce it at home for cheap. It may not be perfect, but it's really good and easy. But don't take my word for it...

Ingredients:

2 Boneless Skinless Chicken Breasts, cubed and cooked

2 Boxes Jiffy Pizza Crust Mix

1 Jar Ragu Alfredo Sauce

1 Can Whole Corn, drained

2-8 oz. bags Italian Cheese

Lays Potato Chips

*Mushrooms (totally optional, sick!) 

Prepare crust as instructed on box. Spread in a greased cookie sheet. (18 x 13)Pre-bake for 3 minutes. In medium bowl, combine chicken, alfredo, and corn; stir together. Spread mixture onto pre-baked crust. Sprinkle cheese ("Italian" cheese is a bag mixture of Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago and cheeses.) over mixture. Sprinkle a few potato chips over pizza. Bake at 425 for 18 minutes or until golden on top. Enjoy!

If you do like mushrooms, add as many as you desire to the alfredo mixture prior to spreading it onto the crust. 

Pretty kid-friendly... Ethan said, "Yum... this is deee-liscious!". Those who know my son know that he only says this about Krispy Kreme doughnuts.

Just a snack

Banana Sandwiches
A while ago I made banana, peanut butter sandwiches. Madie seemed to like them ok.
all you do is cut the banana in circles, take a slice of banana put a scoop of peanut butter on it and top it off with another slice of banana.

Easy Chicken pot pie

I found this in one of my Kraft food mag. and just love it. it is supper easy and cheep!

Prep: 10 min Total 40 min

2 Tbsp. Kraft Zesty Italian Dressing
1 lb. Boneless skinless chicken breasts cut into bite-size pieces
2 cups frozen mixed veg.
1 can condensed cream of chicken soup
1/4 cup shredded cheese (i use whatever i have)
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

preheat oven to 400. heat dressing in large skillet. add chicken; cook and stir 5 min or until cooked through. stir in veg.. soup, and cheese. spoon into greased 9-inch baking dish.

unfold pastry sheet, place over chicken mixture. fold under edges of pastry, press onto top of baking dish to seal. brush pastry with egg. cut several slits in top crust to permit steam to escape.

place dish on baking sheet. bake 30 min. or until deep golden brown. let stand 5 min. before serving

Taco Pie

This is a good one. Since it only requires a few tortillas it is great for those dinners when you have a bit of this and that and not a lot of time.

1 lb. beef
can on beans
can of corn
tomato product (Paste/diced/sauce all work well)
season to taste (taco seasoning is great)
Be creative and add what you have and like-I am trying enchilada sauce next time.

brown beef, add in everything else. It should make thick stew.

about 2 cups shredded cheese
3-4 tortillas

In a cake pan about the same size as your tortillas put a tortilla done first. Spread about 1 cup of stew mixture sprinkle some cheese. continue to layer tortilla, stew and cheese until you reach the top. Making sure that there is enough cheese to cover the top.

Bake at 375 for about 15-20 minutes or until cheese is melted on top. Let sit a few minutes. Cut like a pie. Serve with sour cream and salsa if you want and have.

Camper Stew

2 cans of Baked Beans (we like Bushes Baked beans, the bigger can)
1 small bag of frozen corn or a can of corn.
1 pkg of hotdogs sliced up

Put it all in one pot. Heat it up. Eat it up

You don't have to follow the same amounts I have listed. If you don't like corn, don't add it. If you don't want as many beans, use less cans if you want more...add more. This is one of those yummy and super easy dinners that you can't mess up.