MB 8

Hawaiian Meatballs – Aloha! :)

My friend Jaime brought these meatballs as an appetizer at a party, and they were so good. We have used these as a meal too (as pictured here), but I think they are even better as an appetizer.

Ingredients

30 Homestyle meatballs (find in the frozen section of your store)

1 13-1/2 oz. can pineapple chunks – we usually use the 20 oz. can because I love the extra pineapple

2 T. cornstarch

1/2 c. vinegar

1/2 c. brown sugar

2 T. soy sauce

2 T. lemon juice

1 c. coarsely chopped green peppers

1 T. chopped pimentos (optional)

Step 1: Drain the juice from the pineapple chunks into a measuring cup. Add enough water to make 1 c. liquid.

Step 2: Blend together the pineapple liquid and cornstarch until smooth. Stir in the vinegar, brown sugar, soy sauce and lemon juice.

Step 3: Cook on medium high until thickened and clear. As this gets thicker, you’ll want to make sure you keep stirring it, and you may want to turn your heat down as well.

Step 4: Add pineapple chunks, green peppers and pimentos (if desired). Simmer for 15 min.

Step 5: Add meatballs and simmer an additional 15-20 min.

Ser

Serve over rice (or alone as an appetizer) – and ENJOY! :)

Thanks Jaime – all of these years later we are still enjoying it. :)

TS 6

EASY Taco Soup

I know it is getting a liiiiiiitle bit out of “soup season”, but this one also has some good summer flavor in it. Plus also, it is SUPER easy. As in open and dump cans easy. My mom passed this recipe along last year, and we have been very happy to have it because you can keep the ingredients on hand and throw it together at the last minute. We likey.

Ingredients:

1 15 oz. can corn

1 15 oz. can kidney beans

1 15 oz. can pinto beans

1 15 oz. can garbanzo beans (chick peas)

1 30 oz. can tomato sauce (29 oz. is what I can find usually)

1 pkg. taco seasoning

1 lb. ground beef, cooked

shredded cheese & tortilla chips (or broiled tortillas) to top

Step 1: Brown your ground beef if it isn’t already browned. I usually buy in bulk, cook it all at once, and put it into baggies by the pound and freeze it to make life easier later.

Step 2: Open your cans and dump everything into a large pot (including the juice from the cans). Add the taco seasoning and beef. Stir well.

Step 3: Cover and cook on stove for about 1 hour. (Now that I am typing this up, I realize that we usually just bring it to a boil, and then simmer uncovered until we are ready to eat it – which could be 10 or 15 minutes. Your pick.)

Step 4 (if desired – or you can just use tortilla chips): Turn your oven to broil and move one of your oven racks to the top spot. Take about 6 or so soft tortillas and cut them into pieces. Spray a baking sheet with cooking spray and put your tortilla pieces on the sheet. Stick the sheet into the oven and broil until the pieces are slightly browned. KEEP AN EYE ON THEM SO THEY DON’T BURN. Take them out of the oven and flip them over, and brown the other side. We LOVE these little tortilla pieces – they add a good texture to the soup.

There you have it – easy peasy.

Thanks Mom for the recipe, and thanks Chelsea for the tortilla pieces tip! :)

TP 5

Tamale Pie

This recipe is a goodie. My mother-in-law passed this one along a few weeks ago, and we have enjoyed it. It is easy, and tasty. Just make sure to start making it early enough to allow for the baking time.

Ingredients:

3/4 c. corn meal

1 1/2 c. milk

1 egg, beaten

1 lb. ground beef, browned and drained (or chicken)

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. sugar

2 T. dried onion (minced or flakes)

1 T. seasoning salt

1 lb. can chopped tomatoes (14 oz. is what I could find)

1 can corn, drained

1 small can sliced olives

Step 1: Preheat oven to 350 degrees. Mix corn meal, milk and egg in a bowl.

Step 2: Mix all other ingredients together in a large bowl. Yum. 

Step 3: Dump the corn meal mixture into the other ingredients and mix. Then pour in greased 2 1/2 qt. casserole dish (or other smaller baking dish) and bake for 1 hr. 15 min.

Step 4: Sprinkle some cheese over the top, and melt in the oven (about 5 minutes).

There you go! Very easy, and delicious with some sour cream. Enjoy!

 

LT 6

Lasagna Toss

This is a recipe that I found from Kraft Foods back when they would send their magazine to you for free in the mail. It is one of my favorite lasagna recipes: not only is it tasty, but it is very easy. As in dump-a-bunch-of-stuff-into-a-pot easy.

Ingredients

1 lb. ground beef

1 jar spaghetti sauce (around 24 oz.)

1 2/3 c. water

1/4 c. Italian dressing

2 green peppers, diced

3 cloves garlic, minced

12 oven-ready lasagna noodles, broken into pieces

1 c. Mozzarella cheese (or other, if desired)

 

Step 1: Brown the beef. Or, usually I will cook up a bunch of beef ahead of time and freeze it in baggies in one pound portions. Then I microwave to defrost and it makes dinner prep all that much faster.

Step 2: Add the spaghetti sauce, water, Italian dressing, green peppers and garlic. Bring to a boil. I actually typically leave out the green peppers out of personal preference, but added about a half of a green pepper this time because we had one in the fridge. The original recipe calls for 2 whole green peppers.

Step 3: Stir in the noodles and cover. Cook for 10-15 minutes on medium-low heat or until noodles are tender. Stirring occasionally.

Step 4: Remove from heat and add cheese to the top. Recover and allow cheese to melt, about 5 minutes. I used sharp cheddar cheese because that is what we had on hand; both are delicious. I also tend to use maybe 1/2 to 3/4 c. cheese instead. Again, personal preference. The original recipe calls for 1 cup.

Serve up and enjoy! This recipe is a family-pleaser. All three of my kids had seconds. Even my very picky 2-year old.

Happy Eatings!

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