Wednesday, June 16, 2010

Spaghetti & Meatballs

I use jarred spaghetti sauce because I love this brand and flavor more than any homemade I've EVER had. You can substitute any sauce you like. This recipe focuses on the meatballs.

Servings: 6


* 1 pound(s) uncooked lean ground beef (with 7% fat
* 3 clove(s) garlic clove(s), minced
* 1/4 cup(s) Better'N Eggs (or 1 egg)
* 1/3 cup(s) Italian Breadcrumbs
* 3 Tbsp Grated Parmesan & Romano cheese blend
* 1/4 tsp table salt
* 24 oz Classico Traditional Sweet Basil Spaghetti Sauce
* 6 oz Barilla Plus Thin spaghetti


Mix all ingredients except sauce and pasta. Form into 30 meatballs (about 1" each) and cook until browned. Add sauce and simmer until meatballs are cooked through, about 20 minutes.

Cook spaghetti according to package directions.

Mix and serve! I love this with a good salad and maybe some crusty bread.

(and if you're interested, each serving is 6 points)

Monday, June 14, 2010

Turkey Meatloaf

I'm not a huge meatloaf fan, but after another blogger posted something on Twitter about a great meatloaf she made I thought I would try on. She sent me the recipe, but it had way more ingredients than I have around my house so I did a search on-line for one. The one I ended up with was phenomenal and I have been craving it everyday since making it. I didn't follow the recipe exactly as the onion I had in my house had gone bad (I just sprinkled a boatload of dried onion flakes). I also sprinkled a little Italian seasoning and some dried cilantro.Next time I will probably add some finely chopped veggies just to get some more into my son since he has become so picky. I think I'm adding this too a weekly rotation until I'm sick of it!

1 tablespoon olive oil
1 large onion, chopped (1 1/2 cups)

2 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce

1/3 cup fat-free, less-sodium chicken broth

3 tablespoons ketchup, divided

1 3/4 pounds ground turkey, 97% lean

3/4 cup dry breadcrumbs

1 large egg, lightly beaten

1 large egg white, lightly beaten


1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

Zucchini Bread

2 cups raw grated zucchini

3 eggs
2 cups sugar
1 cup oil
2 cups flour
1/4 tsp baking powder
2 tsp soda
3 tsp cinnamon
1/2 cup chopped nuts optional
1 tsp salt
2 tsp vanilla
1/2 -1 cup dates or raisins optional
1tsp allspice- (orig recipe calls for mace, I use allspice)
1/4 tsp cloves
Beat eggs, add sugar, oil, zucchini, mixing well. Sift together dry ingredients and beat into egg mixture. Add vanilla, and nuts, dates or raisins.
Pour into greased and floured loaf pan Bake at 350 for one hour or until done. Makes two smaller loaves or one large loaf. Depends on what type of pans you have.

Monday, June 7, 2010

Two Day Pulled Pork BBQ

This is my favorite BBQ recipe of. all. time!  I get rave review from everyone that tries it and it's the only pulled pork BBQ my husband wants anymore.

  • Bone-in Boston Butt (size of the cut depends on the amount of BBQ you want) - make sure it can fit in your slow cooker.
  • Your favorite pork BBQ sauce (I use Maurices Original BBQ Sauce)
  • Rosemary, Thyme, Sage, & Salt to taste
Day 1: Preheat your oven to 325 degrees.  Place the roast fat side down in a shallow roasting pan.  Rub the seasonings onto the meat*.  Roast for 45 minutes per pound or until a thermometer reads 185 degrees.  Allow to cool on the counter, then cover and refrigerate overnight.

Day 2: Peel off all visible fat and place the roast into your slow cooker. Add 1 cup of water. Cover and set to low. Cook 4-6 hours or until the meat can be shredded easily with a fork.  I usually pull the bone out after a few hours and stir it up some. When mine is done I can literally stir it with a large spoon to shred it.

In my house we eat this on rolls with sauce and slaw.  Yum!!!

*Use your best judgment and your sniffer when adding the spices. You can always add more, but taking them off can be a huge pain.

Banana Chip Muffins

My boys eat a lot of bananas. A LOT. It is rare that bananas get overripe before they eat them; however, it happened when we went over 90 degrees for a week, and I had to figure out something to do with them so they didn't go to waste. This recipe was perfect, and will be my go-to recipe for using up bananas!

Banana Chip Muffins

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium ripe bananas, mashed (about 1 1/3 cups)
2 cups all-purpose flour
1/2 cup old-fashioned oats
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup miniature semisweet choc. chips

In large mixing bowl, eat egg, oil, and sugar until smooth. Stir in bananas. Combine the flour, oats, baking soda, baking powder, and salt; stir into the banana mixture just until moistened. Stir in chocolate chips.

Fill greased muffin cups 3/4 full. Bake at 375 for 18-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

I tripled this recipe and it made exactly 4 dozen muffins. (recipe says 1 dozen). I think I baked them for 18 minutes, and they were just a tad on the overdone side (the bottoms were browner than I like); so I would check them a couple of minutes sooner. But they did freeze well, and even taste great frozen!


Sunday, June 6, 2010

Slow Cooker Lasagna

I just tried this recipe today and it was yummy!  Tim especially liked it.

Servings: 6
Preparation Time: 20 min
Cooking Time: 4-6 hours
Level of Difficulty: Easy

No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.

1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1 tsp dried basil
1 cup part-skim ricotta cheese1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 lasagna noodles,uncooked
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.