Meatball and Potato in Tomato Sauce

Baked Meatballs with Potatoes in a Rich Sauce 
Source: https://www.youtube.com/watch?v=nWpOaTTPZ0w
https://www.createcookshare.com/single-post/baked-meatballs-and-potatoes-in-rich-tomato-sauce

 Meatballs

Sauce: 

300ml vegetable or beef stock / broth 

400ml tomato sauce 13.5 oz

2 tablespoons extra-virgin olive oil 

1 teaspoon Greek dried oregano 

1 teaspoon dried thyme 

1 teaspoon paprika 

1 teaspoon ground garlic 

2 teaspoons sea salt 

1 teaspoon pepper 

 Vegetables: 

800g potatoes, sliced into 2cm diced pieces 

 Topping: 1 cup grated cheese (Mozzarella, Gruyere, Tasty, Parmesan, or a combination of 2 cheeses) ¼ cup parsley, finely chopped

1. Prepare the potatoes: Wash and peel the potatoes. Then slice them into 2cm diced pieces. Slicing them this size will allow them to cook well at the same as the meatballs.

2. Oven: Preheat the oven to 200°C fan forced.

3. Soak the bread: Trim off the crusts of the wholemeal bread slices and immerse them in a bowl of water for a brief 20 seconds. Remove and gently squeeze out excess water, then place them in a large mixing bowl.

4. Prepare the meatball mixture: In the same bowl, combine the soaked bread with the beef mince, finely chopped onion, crushed garlic, whisked eggs, smooth olive oil, white vinegar, and a medley of fragrant herbs and spices including mint, parsley, Greek oregano, paprika, sea salt, and pepper. Using your hands, meld the ingredients together until combined.

5. Shape the meatballs: Take a generous handful of the meatball mixture (approximately 2 tablespoons) and roll it into a ball, roughly 5cm in diameter. Place each formed meatball onto the baking tray atop the prepared potatoes. Repeat this process until all the mixture is used, ensuring even spacing between the meatballs. You should yield around 10-12 meatballs.

6. Prepare the sauce: In a mixing bowl combine the stock/broth, tomato passata, extra virgin olive oil, dried thyme, Greek dried oregano, paprika, ground garlic, sea salt, and pepper. Using a whisk, stir to combine well. Gently pour the sauce over the meatballs and potatoes, ensuring an even distribution to coat all ingredients.

7. Bake to perfection: Cover the tray with a snug layer of baking paper or foil to seal in the flavors, then let it bake in the preheated oven for 30 minutes. Afterward, remove the covering and allow it to bake for an additional 20 minutes, or until the potatoes are tender and cooked through (depending on the potatoes, they may need to bake a further 10 minutes)

8. Garnish and serve: Remove it from the oven once beautifully baked. Sprinkle your favorite grated cheese over the top with a generous scattering of fresh parsley. Allow the dish to rest for a few moments before serving. Enjoy!

Tandoori Chicken Skewers

The Best Grilled Tandoori Chicken Skewers

Whole and Heavenly Oven https://wholeandheavenlyoven.com/2019/07/15/the-best-grilled-tandoori-chicken-skewers/

Ingredients

Tandoori Chicken1 cup plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 lbs boneless skinless chicken thighs, cut into 2-in pieces

Tzatziki Sauce1-1/2 cups plain yogurt
1/2 cup minced fresh cucumber
2 tablespoons lemon juice
1 clove minced garlic
2 tablespoons fresh minced parsley
2 tablespoons fresh minced mint
Salt and pepper to taste

Instructions

Tandoori ChickenIn a large bowl, whisk yogurt garlic, ginger, all the spices and season with salt and pepper to taste. Place chicken cubes in marinade toss until they're evenly submerged in the marinade. Cover with plastic wrap and marinade chicken in fridge at least 2 hours or overnight.
Once chicken is done marinating, remove from marinade and pat dry. Discard marinade. Thread chicken onto wooden skewers. (for best results, soak skewers in water 10-15 minutes to prevent them from breaking while grilling)
Grill tandoori chicken over medium-high heat 4-5 minutes on each side, turning occasionally until chicken registers 165F, about 8-10 minutes of cook time total. Keep chicken warm.
Alternatively if you don't have access to a grill: in a large skillet, pan sear the skewers in 1-2 tablespoons vegetable oil, turning occasionally until chicken is browned and registers 165F.

Black Bean Tacos

Black Bean Tacos

Source: Love and Lemons: https://www.loveandlemons.com/black-bean-tacos/


Ingredients
2 tablespoons oil
½ medium white onion, diced
1 jalapeño pepper, diced
3 garlic cloves, chopped
1 teaspoon sea salt
1½ tablespoons Taco Seasoning
Pinch cayenne pepper, optional
3 cups cooked black beans, drained and rinsed, reserve ½ cup bean liquid
1 tablespoon fresh lime juice, plus wedges for serving
6 to 8 tortillas, warmed

For toppingPickled Cabbage

Cilantro Lime Crema
Cotija cheese
Sliced jalapeño peppers
Fresh cilantro
Cook ModePrevent your screen from going dark

Instructions
Heat the avocado oil in a medium pot or large skillet over medium heat. Add the onion, jalapeño, garlic, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
Stir in the taco seasoning and cayenne, if using, and cook for 1 minute. Add the beans and ¼ cup of the reserved bean liquid and cook for 5 to 8 minutes, or until the vegetables are totally soft and the mixture is thick. If the pan becomes dry, add the remaining ¼ cup bean liquid.
Mash some of the beans with the back of a wooden spoon to make the mixture lightly creamy. Stir in the lime juice and season to taste.

Assemble tacos in the tortillas with the beans, pickled cabbage, crema, Cotija cheese, jalapeños, and cilantro.

Sheet Pan Panini

Sheet Pan Panini

Source: Plandy Mandy

Panini:

6 slices Havarti 

6 slices Swiss 

16oz turkey lunch meat *optional 

12oz bacon strips cooked 

6 tbsp chive & onion cream cheese 

12 slices sourdough bread butter lettuce 

2 roma tomatoes, sliced *aioli spread 

Aioli: 3 tbsp dijon mustard 3 tbsp mayo 2 tsp honey 1/2 tsp lemon juice 1/2 tsp pepper 1/2 tsp salt

 1. Open face 2 sourdough slices 2. on one side spread 1 tbsp cream cheese, 1 slice havarti, & bacon slices. 3.on the other side lay 1 slice swiss & turkey slices 4.bake at 400 for 10 min 5.lose sandwiches, then broil each side for 3 min to create a good crisp 6.add lettuce, tomato, and aioli to inside of sandwiches.

One Pot Spaghetti and Meatballs

One Pot Spaghetti & Meatballs 

Source: Hollie Evelyn on Instagram

Spaghetti


12 meatballs


2 tins chopped tomatoes


5 tbsp tomato paste


5 garlic cloves, minced

handful of cherry tomatoes

2 onions, finely diced


1 stick celery, finely chopped


1 tbsp red pesto


Handful fresh basil
750ml beef stock or broth (plus extra if needed)
Olive oil
Pinch sugar + salt

How to make it:
1.Heat olive oil in a large pan, add meatballs + brown until golden (not cooked through). You can then sauté the onions, or skip straight to the next step.

2.Push meatballs to the side, add spaghetti + all other ingredients straight into the pan.

3.Cover with a lid and cook on a medium heat, stirring often so pasta doesn’t stick.
👉Keep an eye on liquid and top up with stock/water if needed.

4.Once pasta + meatballs are cooked through, finish with basil and a grating of cheese!
The easiest, sauciest, most flavour-packed pasta you’ll ever make.

Save this one-pan wonder for your next weeknight dinner
👯 Tag someone who’d demolish this whole pan with you

Orange Chicken

Austin loves Orange Chicken and we are going to upgrade from the freezer orange chicken and make ours from scratch!

Orange Chicken
Source: Modern Honey

Ingredients

Chicken:▢4 Boneless Skinless Chicken Breasts cut into bite-size pieces
▢3 Eggs whisked
▢1/3 cup Cornstarch
▢1/3 cup Flour
▢Salt
▢Oil for frying

Orange Chicken Sauce:▢1 cup Orange Juice
▢1/2 cup Sugar
▢2 Tablespoons Rice Vinegar or White Vinegar
▢2 Tablespoons Soy Sauce use tamari for a gluten-free dish
▢1/4 teaspoon Ginger
▢1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
▢1/2 teaspoon Red Chili Flakes
▢Orange Zest from 1 orange
▢1 Tablespoon Cornstarch
▢


Garnish:▢Green Onions
▢Orange Zest

Instructions
To make orange sauce:

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
To make chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.

From: Easy Peasy Meals

Freezing Orange Chicken:

• Cook your chicken and let cool completely. When cooled place in a gallon sized freezer bag.
• Place uncooked sauce into labeled gallon sized bag. Remove all the air.
• Add the sauce bag into the chicken bag to help prevent them from getting separated. Place in your freezer for 3 to 4 months.

Reheating: 

• Place frozen orange sauce mix into a pot of boiling water. Stir continuously, then reduce heat to low and simmer 1 to 2 minutes or until sauce thickens up.
• Preheat oven to 350°F. Place frozen chicken on a greased or parchment lined baking sheet.
• Bake for 12-15 minutes until chicken is fully heated through.
• Pour sauce over chicken and serve with chopped green onions if using.

Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

Source: Oh, Sweet Basil

Ingredients: 
1 Can Refried Beans, 16 ounces
▢1 teaspoon Cumin
▢1/2 teaspoon Chili Powder
▢2/3 Cup Cheddar Cheese
▢6 Flour Tortillas

For the Sauce

▢1 Can Red Enchilada Sauce, 10-16 ounces
▢1/2 teaspoon Cumin
▢1/4 teaspoon Chili Powder
▢1/4 Cup Sour Cream
▢1 ½ Cup Cheddar Cheese, shredded


Instructions

For the Bean Mixture

In a medium bowl, combine the beans, seasonings and cheese until smooth.
1 Can Refried Beans,1 teaspoon Cumin,1/2 teaspoon Chili Powder,2/3 Cup Cheddar Cheese
Add a dollop or two to each tortilla and roll closed.
6 Flour Tortillas

For the SauceWhisk together the enchilada sauce, seasonings and sour cream.
1 Can Red Enchilada Sauce,1/4 Cup Sour Cream,1/2 teaspoon Cumin,1/4 teaspoon Chili Powder

For the EnchiladasPreheat the oven to 350 degrees F.
Spoon 1/3 cup of the enchilada sauce in the bottom of an 9×13 inch baking dish.


Place the enchiladas seam side down and top with the remaining sauce and cheese.
1 ½ Cup Cheddar Cheese
Bake for 30 minutes and enjoy.

OR 
Assemble without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F for about 45 minutes.

Salsa Verde Enchiladas

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. 
*I went to look for this recipe and couldn't find it and almost panicked. How could I not have posted this? I've made it 100 times. Thankfully it was stuck in my drafts from September 5, 2020. Here I am almost 5 years later adding it (by request of Austin) to our meal plan. (Note, Austin actually has requested the taquito version of this where you put the filling in a tortilla and crisp it in the oven. We will have it for dinner and then he will pack it for his coop lunch.)



Easy Salsa Verde Chicken Enchiladas

Source: Inspired Taste



Ingredients:
1 teaspoon oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde
1/2 cup sour cream
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
2 cups shredded cooked chicken
1 cup shredded cheddar or Mexican cheese blend
8 flour tortillas


Directions: 
Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.

Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.

Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.

Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

Note: I usually double this recipe and either freeze the extra sauce for an easy fast meal or assemble flauta/taquitos and freeze those for an extra freezer meal. 

Mississippi Pot Roast

 Another TikTok inspired meal. This one was sent to me by Melissa. Quote: "I’m eating this on rolls for lunch today and it’s sooooooo good." After a brief conversation: "On Hawaiian rolls is unreal 🤣🤤I never think of pepperoncinis as spicy but they for sure have a kick." I vowed to add it to our families meal rotation. I couldn't copy the exact recipe because I'm too stubborn to sign up for TikTok and I didn't want to handwrite the recipe, but I found a Mississippi Pot Roast recipe that is super similar. 

Mississippi Pot Roast

Source: Lindsey Arnold (yay dancing with the stars) via Melissa Walker Lewis

3–4 lb. beef rump roast (Both rump roast and chuck roast work perfectly. **See Note)
1 packet ranch dressing mix
1 packet aus jus gravy mix
8–10 pepperoncini peppers (with 1/4 cup juice from jar)
1/4 cup butter, cut into 4 or 5 square pats


Cook Mode Prevent your screen from going dark

Instructions
Place the roast in your slow cooker.
Sprinkle the ranch dressing mix and aus jus mix over the top of the roast.
Add pepperoncini peppers on top of and around the roast.
Cut the butter into slices and arrange on top of the roast.
Add 1/4 cup pickle juice from pepperoncini jar to the bottom of the slow cooker.
Cover and cook on low for 6 to 8 hours or until the roast is fork tender. Internal temperature should be about 160° when you remove it to rest for at least 15 minutes before serving. In most slow cookers, my guess is this will be achieved by the 6 hour mark. If you’re cooking rump roast with the intention of slicing it, this may be the time you want to take it out and rest it. If your plan is to break the roast (rump or chuck) into larger chunks and pieces or to shred it, the full 8 hours will be more to your liking.

Serve over Mashed Potatoes, on Rolls, or over Noodles. 




Notes

I find that the cut of roast I choose has more to do with how I plan to use the beef. When I want larger pieces or even slices of roast beef, I prefer a rump roast. This is the one I usually serve over mashed potatoes and my typical go-to.

However, if my plan is to shred the beef, then I choose a chuck roast. It just tends to fall apart on its own in the slow cooker. This lends itself well to French dip sandwiches or even over homemade noodles for a beef and noodles type of dish.

Both roasts work equally well. Both are tender and delicious. And, in our area, they are similarly priced.

Homemade Nacho Soup

 We are on the hunt for the best "homemade Nacho Soup" recipe, because Campbells discontinued the key ingredient to our favorite recipe. Here are our top contenders: 

https://www.thecookierookie.com/mexican-cheesy-chicken-chowder/

https://ohsweetbasil.com/cheesy-southwestern-chicken-tortilla-soup-recipe/

https://www.thereciperebel.com/creamy-nacho-potato-soup/

https://insidebrucrewlife.com/nacho-potato-chowder/

https://southernbite.com/chicken-corn-chowder/

Cheesy Chicken Fajita Burritos

Social Media made me make these. I've been influenced and I'm glad. 

Cheesy Chicken Fajita Burrito

Source: Stealth Health Life

THE SHEET PAN MEAL PREP SERIES Episode 1

Per Burrito (Makes 12) 445 Calories 42g Protein 35g Carbs 16g Fat

——

Fajita Veggies: 6 bell peppers, diced
2 onions, diced
15g (1 Tbsp) coarse salt

Fajita Chicken: 1360g (48oz) boneless, skinless chicken thighs, diced
40g (2 Tbsp) tomato paste
30g (2 Tbsp) chili paste (harissa or adobo sauce)
3 packets taco seasoning
20g (1 ½ Tbsp) neutral oil
Optional: oregano and chili powder, to taste

Burrito Fillings: 280g (10oz) pico de gallo 150g (⅔ cup) 0% Greek yogurt 120g (1 cup) reduced-fat mozzarella cheese
80g (⅔ cup) reduced-fat cheddar cheese
 Optional Topping 80g (⅔ cup) reduced-fat mozzarella (for melting on top)
Chopped fresh cilantro, for garnish

Assembly: 12 @eatcounter burrito-sized protein tortillas (or burrito sized tortillas of choice)

Instructions 1.) Preheat oven to 425°F. On a large sheet pan, toss diced bell peppers and onions with coarse salt. Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.

2.) Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies. Add tomato paste, chili paste, taco seasoning, oil, and optional spices. Mix everything together directly on the pan until well combined.

3.) Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked. For extra browning, switch oven to broil for 2-3 minutes at the end.

4.) Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt. Stir everything together on the pan until the cheese is melted and mixture is fully combined.

5.) Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt. Garnish with chopped cilantro.

6.) Use a spatula to divide the mixture on the pan into 12 evenly sized sections - these will be your burrito portions.

7.) Place one portion of filling in each burrito-sized tortilla and roll tightly. Wrap in foil or parchment and freeze for later.

To reheat, wrap in a paper towel and microwave for 3-4 mins, air fry or pan fry after if you want a crispy tortilla.

Veggie Cellentani

 I wanted to make a version of Daniel Tiger's "Veggie Spaghetti" with a different pasta noodle. I have this recipe from 2020: Veggie Spaghetti. However, I wanted to try this new recipe to see if it would fit my criteria a little better. I decided to go with Cellentani Noodles because that's the best that Walmart had, but I'm super tempted to go to Trader Joes and see what they have for me there. 

Veggie Cellentani
Source: Inspired Taste



12 ounces (340g) spaghetti or pasta of choice
4 tablespoons olive oil
1 cup (140g) chopped onion
2 medium zucchini, chopped
2 medium yellow squash, chopped
8 oz. mushrooms, sliced (baby bella)
3 garlic cloves, minced, about 1 tablespoon
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28oz) can whole peeled tomatoes
One (12oz) jar roasted red peppers, drained and cut into 1/2-inch pieces, about 1 cup
2 tsp soy sauce
5 cups (226g) spinach leaves
Handful of fresh basil leaves, plus more for serving
Salt and fresh ground black pepper
Parmesan cheese 

Directions:

Make Vegetable Pasta Sauce

1.Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.

2.Add the zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt, then cook, stirring occasionally, until softened but still with some crunch, 5 to 8 minutes.

3.Stir in the tomato paste and cook another minute.

4Add the roasted red peppers, tomatoes, and mushrooms. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 10 minutes. As the sauce cooks, use a spoon to break the whole tomatoes into smaller pieces for a chunky sauce.

Make Veggie Pasta

1.While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.

2.Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed.

3.Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.



Tips
Storing: Leftover veggie spaghetti lasts in an airtight container in the fridge for up to 4 days. You can also make the sauce and store it in the refrigerator for 4 days before tossing it with the pasta. Freeze the sauce for up to 3 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.

Frappe

 

• 1.5 Quarts Sherbet Ice Cream
• 1 can Liters Lemon Lime Soda

Instructions

 

• Use an ice cream scoop to scoop sherbet ice cream into a large punch bowl.
• Pour 1/2-3/4 of the can of soda over the top.
• Mix in Kitchenaid or other mixer until smooth. This is not a punch, but a frozen treat.