Sweet & Sour Meatballs

Sauce:
1 c brown sugar
2 T cornstarch
2/3 c red wine vinegar
2/3 c pineapple juice
2 T soy sauce
1 tsp garlic powder
1/2 tsp ground ginger
s&p to taste
couple squirts of ketchup
red pepper flakes (optional to add heat)

Meatballs:
Frozen Costco Meatballs (abt 30)
red & green bell peppers (1 of each), cut in chunks
1 onion, cut in chunks
1 can pineapple chunks

Rice
3 c rice
cook as directed, add 1 1/2 T oil
1 1/2 tsp salt
1 clove of garlic, whole

In a skillet, fry meatballs, bell peppers and onions. Add Pineapple toward end of frying. In a sauce pan, combine only brown sugar and cornstarch. Mix well. Stir in vinegar, pineapple juice, ketchup, soy, garlic powder, ginger, pepper flakes, s&p. Cook and stir until thick and bubbly. Pour over meatballs. Stir to combine and cook a few minutes more. Serve over rice with veggies.

Lemon Pasta Salad

1 lb. cooked bowtie pasta
3-4 diced tomatoes
parmesan cheese
1/4 c. fresh basil or cilantro
1/2 c. olive oil
1/4 C. lemon juice
2 garlic cloves, minced
s&p to taste
1 can chicken broth (optional)

Just combine all ingredients in a bowl and stir together. Refrigerate. Option is to cook pasta in chicken broth for stronger flavor, but I never do.

I made the mistake of using bow tie pasta from the Winco bulk food section. It turned out weird.  I know this is technically a salad, but we use it as a main dish in the summer all the time.

One Pan Chicken Dinner

 One Pan Chicken Dinner

3 large chicken breasts, cut into halves
8-10 red potatoes, quartered
a bunch of fresh green beans
1 packet Good Seasons Italian dressing mix
1 cube (1/2 cup) butter, melted

*Place chicken in the middle of a 9x13 pan.  Pile up potatoes on one side and green beans on the other.  Sprinkle dressing mix over everything.  Drizzle butter over the top.  Cover with foil and bake for 1 hour at 350.  (I baked mine a little longer because the chicken breasts were really thick).

Kyle and my boys like to bbq sauce to the chicken !

Taco Pasta by Mary

 

Taco Pasta

1 pound ground beef
8-12 ounces medium pasta shells or other small dry pasta shapes, cooked and drained
1/2 cup pasta water
1 small onion, chopped (about 1 cup)
1 14-ounce can diced tomatoes with mild green chilies, drained (if making this for kids, you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup cilantro, chopped
Salt and pepper


In a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet.  Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.  Toss in the cilantro right before serving.  Sprinkle with shredded cheese and serve.

EASY homemade lasagna by Mary

 

1 lb. lean ground beef

1 jar spaghetti sauce

1 lb. cottage cheese

1 cup sour cream

18 slices of mozzarella cheese

1 cup shredded parmesan cheese

8 lasagna noodles (oven ready)

*Brown the ground beef. Add the spaghetti sauce. Heat it through and set on low. Combine cottage cheese and sour cream in a bowl. Mix well. Put a little of the meat sauce in the bottom of a 9X13 pan. (Enough to cover bottom). Then put 4 of the noodles. Spread half of the cottage cheese mixture on top. Layer 6 slices of mozarella. Put half of remaining meat sauce. Sprinkle half of the parmesan. Make one more layer, starting with noodles. Top with remaining mozzarella. Cover with foil at bake for 1 hour at 350. Remove foil and bake for 15 more minutes.

Chicken Fajitas

4 cloves of garlic, pressed
2 T fresh lime juice (or more)
1 t ground cumin
1/2 t pepper
2 t salt
4 boneless/skinless chicken breast halves (6 oz each), sliced in strips
3 T vegetable oil
2 bell peppers, sliced 1/2 inch thick
1 medium onion
Assorted Accompaniments: jack cheese, lettuce, salsa, sour cream, flour tortillas

Directions:
1. In medium bowl or zip lock bag combine garlic, lime juice, cumin, salt, and pepper. Add chicken. Turn to coat.
2. Heat 2 T oil in skillet over medium heat, add chicken and cook till opaque. Transfer to plate.
3. Heat remaining 1T of oil, add peppers and onion. Season with salt and pepper. Toss frequently.

Recipe Source: Martha Stewart Everyday Food

Kalua Pig in a Slow Cooker

1 (6 pound) pork butt roast
1 T sea salt*
1 tablespoon liquid smoke flavoring

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Serve it with rice, macaroni salad, caesar salad, fresh pineapple and Hawaiian sweet bread. The leftovers make great tacos and burritos.

*The original recipe calls for 1 1/2 T. salt. It can get too salty, so I've changed it to 1T. I forgot the change when I made it. Oops.

Slow Cooker Italian Beef

http://www.melskitchencafe.com/slow-cooker-italian-beef/

Mel has changed this one since I originally printed it. In the original the spices are halved, and you add a packet of Italian dressing.

Oven Tacos

http://mommyimhungry.blogspot.com/2012/11/oven-tacos.html

I just use the 20 oz package of ground turkey, and I only use about 2T of their taco seasoning bc my littles don't like a lot of spice.