Slow Cooker Meatballs and Curried Veggies

This one comes from a good friend of mine, and it is delicious!!  Another great slow cooker-non-soup recipe :)

Ingredients:
1 lb. ground chicken, beef, or turkey
salt, pepper

1 yellow onion
4 cloves garlic
2 inch stip of fresh ginger, peeled (or 3 cubes dorot ginger)
4 carrots
6 small potatoes
2 cups cauliflower florets*
2 stalks celery*
1/2 cup dried fruit of choice (figs, dates, prunes, or raisins)

2 cups chicken stock
1 tablespoon curry powder

Cilantro and/or parsley

Place chicken in a bowl and add a generous amount of salt and pepper. Gently mix in the salt and pepper while forming the chicken into 1 inch size meatballs with your hands. Evenly distribute meatballs in the bottom of a 6 quart slow cooker.

Coarsely chop all vegetables and dried fruit and, in the order listed, place atop of the meatballs, spreading around the slow cooker so they are evenly distributed.

Whisk curry powder into chicken stock in a small bowl and pour over the meatballs and veggies.

Put the lid on the slow cooker and cook on high for 3- 3 1/2 hours, until chicken is cooked through and veggies are tender.

Serve with cilantro/parsley as a garnish.

*I didn't have cauliflower or celery but I did have mushrooms and threw those in.  Sub whatever hearty veggies you have on hand!

Credit: 18 Hour Kitchen

Goulash

1lb ground beef or sausage
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

1. Brown Ground beef with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Credit: Joyful Momma's Kitchen 

Korean Ground Beef

This is not the greatest photo and in real life this dish doesn't look super appetizing to me.  BUT I have to tell you, I was delighted with the texture and flavors.  It was delicious!  The original recipe called for it to be topped with scallions, but knowing my little ones wouldn't touch that, I substituted broccoli.

Ingredients:
1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
broccoli (or scallions)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and a side of steamed broccoli (or chopped scallions).

Credit:  Lizzy Writes, via Pinterest

Beef and Pork Meatballs

I needed something I could prep ahead for our Easter luncheon and these fit the bill.  They were delicious and made a huge batch with lots of yummy leftovers!

Ingredients:
-1lb ground beef
-1lb ground pork sausage
-2 cloves garlic, minced
-2 eggs
-1 c grated romano  cheese
-1 1/2 Tbs parsley
-salt and pepper to taste
-2 c bread crumbs
-1 1/2 c lukewarm water


1.  Combine beef and pork in a large bowl.  Add garlic, eggs, cheese, parsley, salt and pepper.
2.  Mix in bread crumbs, then slowly add water.  Shape into meatballs.
3.  Place meatballs on a parchement paper lined cookie sheet and bake at 350 for 20-30 minutes (the bigger your meatballs, the longer they take to cook through).
4.  Serve with tangy bbq scauce.

Meatloaf Cupcakes

This was a fun meal for the kiddos.  And because they're packed with veggies, how could I not love them too!

Ingredients for Meatloaf:
-1 tsp olive oil
-1 c onion, chopped
-1/2 c carrot, chopped*
-1 tsp dried oregano
-2 garlic cloves, minced
-1 c ketchup, divided
-1 1/2lbs ground beef
-1 c bread crumbs
-2 Tbs mustard
-1 tsp worcestershire sauce
- 1/4 tsp pepper
-2 large eggs
-cooking spray

Ingredients for Potatoes:
-4 c cubed, peeled potatoes (about 2 lbs)
-1/4 c milk
-1/4 sour cream
-3 Tbs butter
-1/2 tsp salt
-1/4 tsp pepper

1.  Preheat oven to 350.
2.  Heat olive oil in skillet.  Add onion, carrot, oregano, and garlic.  Saute 2 minutes, then cool.
3.  Combine onion mixture, 1/2 c ketchup, and remaining meatloaf ingredients in a large bowl.  Mix completely (it works best to take off your rings and dig in with your bare hands!)
4.  Use cooking spray to grease muffin tin.  Spoon meat mixture into 12 muffin cups.  Top each with a bit of ketchup.  Bake at 350 for 25 minutes.  Then, let stand for 5 minutes.
5.  While meatloaf is cooking, make potatoes:  Place potatoes in saucepan, cover with water.  Bring to a boil; cover, reduce heat, and simmer 10 minutes until tender.  Drain.  Return potato to pan.  Add milk and remaining ingredients; stir with spoon to desired consistency.  Add up to 1/4 more milk if you desire a creamier texture.
6.  Put the potatoes into a ziploc bag, snip the corner of the bag with scissors and pipe potatoes on top of meatloaf muffins.  

*It's best if you can chop these veggies in the food processor to get them really finely chopped!

Spaghetti Bolognese

This is what I call "fancy spaghetti". I've made it on a few special occasions and it's definitely a favorite of my hubby. When we sat down to eat he asked, "Did you take a picture of this?" which translates into "This one better be posted on the blog to ensure it gets made again (and again and again!)." I didn't take a picture, but here is the recipe for good measure!

Spaghetti Bolognese

Ingredients:
-olive oil
-1/4 lb ground pancetta, diced
-1 lb ground beef
-1 lb ground pork
-1 onion, diced
-1 carrot, diced small
-2 celery stalks, diced small
-several garlic cloves, minced
-salt and pepper
-oregano
-1/4 c tomato paste
-2 c red wine
-3 c beef stock
-pinch red pepper flakes*
-1/2 c heavy cream or whole milk
-1 lb thick, flat spaghetti noodles
-1 1/2 c Parmigiano Reggiano cheese, shredded

1. In a large pot, heat oil then add pancettta and cook until browned. Remove from pan and reserve.
2. Add beef to the pot and brown well. Once brown, add onions, carrots, celery, and garlic then cook for 4-5 minutes (until veggies are soft).
3. Add salt, pepper, oregano, reserved pancetta, and tomato paste. Cook 3-4 minutes to caramelize.
4. Add in wine and scrape the sides and bottom of your pot to get up all the good stuff (often called deglazing). Cook until half of the liquid is evaporated, about 2 minutes.
5. Add the beef stock, bring to a boil, then reduce heat and simmer until sauce tickens, about 1 1/2-2 hours. Stir occasionally during this time.
6. While the sauce is simmering, cook noodles according to package directions.
7. After sauce thickens, add cream and simmer for 2 more minutes. Then, remove from heat and cover to keep warm until ready to serve.
8. Serve pasta and sauce, topped with lots of cheese!

*might want to save these for sprinkling on the finished product if you have little mouths that will be sensitive to spice!!

Southwestern Stuffed Peppers

This is a mexican version of the original stuffed pepper, or unstuffed pepper as I usually prefer to make. I did laugh when my 5-year-old declared them a vegetable taco as she folded her pepper in half and ate it like a taco!

Southwestern Stuffed Peppers

Ingredients:
-1 c brown rice
-olive oil
-6 scallions, thinly sliced, white and green parts separated
-1/2 lb ground beef
-1 c frozen corn
-1 can of chopped green chilies
-1 tsp cumin
-1 c shredded cheese, colby jack, montery jack, or cheddar
-4 large bell peppers, halved lengthwise, ribs and seeds removed
-salt and pepper
-toppings: salsa, scallions, sliced avocado

1. Preheat oven to 375. Cook rice according to directions.
2. Heat oil in a large skillet, add scallion whites and beef. Cook until beef is cooked through.
3. Stir in corn, chilies, cumin, cooked rice, 1/2 c cheese, dash of salt and pepper.
4. Arrange the peppers in a baking dish. Divide the beef mixture among the peppers. Pour 1/2 c water into the bottom of the dish, cover with foil, and bake until peppers are soft, 30-40 minutes.
5. Uncover, sprinkle remaining cheese, and bake until browned, 5-7 minutes.
6. Top with salsa, scallions, and sliced avocados.

**Replace the beef with black beans and this would make an awesome vegetarian dinner.**

Pizza Hot Dish

Today is my 8th anniversary of living here in Minnesota and this is the FIRST time I've made a recipe with hot dish in the title. It's about time, I think. This was a fun alternative to pizza take out. I am including the basic recipe below, but get creative and customize it to your own favorite pizza varieties. I added sweet peppers and onions in with my beef. You could sub chicken sausage for the beef and mushrooms for the pepperonis and have a sausage and mushroom variety. You could also go all veggie. The possibilities here are really endless. Happy New Year!

Pizza Hot Dish

Ingredients:
-1lb ground beef
-1 tsp Italian seasoning (all I had on hand was oregano and it worked great)
-1/2 tsp garlic salt
-1 c. dry macaroni noodles
-1 can pizza sauce
-1 c. shredded motz
-sprinkle of shredded Parmesan cheese

1. Preheat oven to 350.
2. Boil noodles to al dente.
3. Brown ground beef with seasoning and garlic salt until cooked through.
4. Add sauce to beef mixture and simmer. Drain noodles and add to beef and sauce.
5. Pour beef/sauce/noodle mixture into the bottom of an 8x8 baking dish. Top with motz, pepperoni, and parmesan cheese.
6. Bake covered for 30 minutes. Uncover and bake another 10-15 minutes.

Cheeseburger Meatloaf

Sorry, no photo for this one, but it really just looked like a traditional meatloaf, nothing special. It was a fun twist on the original with the cheese, though! And packed with veggies, what more could you ask for?

Cheeseburger Meatloaf

Ingredients:
-2 cups breadcrumbs*
-1 carrot
-a couple celery ribs
-1 onion
-2 lbs ground beef
-2 eggs
-1/4 c ketchup
-salt and pepper
-colby jack cheese, shredded

Preheat oven to 400.

1. Cut veggies into 1 inch pieces and process in a food processor until finely chopped.
2. In a large bowl, mix: breadcrumbs, veggies, ground beef, eggs, ketchup, salt, and pepper. I prefer to take my rings off and use my hands to mix the ingredients thoroughly.
3. Press mixture flat into a 9 x 13 baking dish. Place cheese down the middle and then roll the beef around it, sealing all seems so the cheese is "locked" in.
4. Bake until cooked through, about 50 minutes.

*Substitute cornflake crumbs or cooked quinoa for GF version.

Burger Bar

This last week we had my family over for dinner and I wanted to do a classic summer meal, but I also wanted to get a little creative and out-of-the-box. Here was my solution... Offer a burger bar with a variety of toppings. Nick also spiced up a few of the burgers as well. It was a hit!

Burger Bar

Grilled burgers:
We've really gotten used to the yummy flavor of a grass-fed organic ground beef. I highly recommend it.
Nick did plain burgers for most, but he did grill up a handful of patties that had chopped jalepenos and shredded cheddar mixed in - they were enjoyed by those who like a little spice!

Toppings:
Our bar included the following, but you could get really creative here. Post in the notes and let me know if you have any other ideas for unique toppings.
-Sliced cheddar
-Sliced swiss
-Lettuce
-Garden tomatoes
-Sliced jalepenos
-Salsa verde
-Guacamole
-Sauteed mushrooms

"Naked" Tacos

We're big on "Taco Tuesdays" around here and this week it's tacos with lettuce as shells instead of corn chips or soft shells. (Yes, I know it's Monday, but we have company coming tomorrow so opted for the tacos tonight.) Eating them this way I didn't feel quite so guilty indulging in a few extra chips and salsa :) Of course you can take this concept and fill it with your own favorite taco filling; the one I used is listed below.

Naked Tacos

Brown/Simmer in a large pan:
-1 lb. ground beef (we prefer the organic, grass-fed variety at our house)
-onion, chopped
-2 Tbs. chili powder
-1 tsp. cumin

Once meat is brown, add:
-1 can black beans, drained and rinsed
-1 can petite diced tomatoes, drained (I picked up the Mexican variety to add a little extra flavor)

Let the mixture simmer 4-5 minutes. Serve in lettuce shells, topped with cheese, salsa, and whatever else you like!

**LEFTOVERS make a great taco salad for lunch the next day!

Mini Meatball Calzones

My food photography on this one is particularly bad. I'm going to let the notes below speak for themselves :)

Mini Meatball Calzones

Ingredients:
-1 10-oz box of frozen spinach, defrosted and wrung of excess water
-1 lb. ground beef, turkey, or chicken
-chopped onion
-minced or chopped garlic
-2 large eggs
-3/4c. breadcrumbs
-2 c. shredded motz
-salt and pepper
-refrigerated pizza dough
-marinara for dipping

In a bowl, mix together:
EVERYTHING except 1 of the eggs and the marinara. Roll the mixture into meatballs.

Then:
Split your pizza dough into 3" squares or circles.
Place 1 meatball inside each piece of dough and wrap dough around the meatball.
Place mini calzones on a baking sheet and bake at 425 for 15 minutes.
Serve with warmed marinara for dipping.

NOTE: This is a great one for the kids. You can pack all kinds of good stuff into the meat mixture (don't feel limited to what's listed above) and they gobble them up because they are "dippable".

Beef Stroganoff

An oldie but goodie, this one is from my mom. It takes a long time in the oven, but putting it together is SUPER quick and easy, and it comes out ready to serve!

Beef Stroganoff

Mix in a large bowl:
-1 large onion, sliced thin
-1/4c. flour
-1/4c. dried breadcrumbs
-1 can of beef consumme (10.5oz, undiluted)
-1/2c. red wine or broth

In a casserole dish:
-1 lb. chuck roast, cubed
-Sliced mushrooms to your liking

Pour the bowl mixture over the meat and mushrooms. Cover and bake in oven at 300 degrees for 3 hours. Serve over rice or noodles.

Meatballs!

We're baaaaaaaack and after a 9 day break, I was ready to hit the kitchen and cook away today! I spent the morning making my very first batch of homemade baby food, sweet potatoes, and they were a hit! I am really looking forward to this adventure and am loosely following Ruth Yaron's Super Baby Food methods for anyone who is curious.

Alas, tonight it was back to cooking for the "grown up" part of my family and meatballs were on the menu. These are some of my favorite because they are quick to put together and only take only a few minutes to cook through.

Meatballs
Prep:
-Cover a rimmed cookie sheet with foil and lightly grease with butter or oil.
-Preheat broiler.

Mix in a large bowl:
-1lb ground beef
-apple, grated
-small onion, grated
-hand full of bread crumbs*
-palm full of finely chopped parsley
-handful of shredded cheddar cheese
-1 egg
-salt and pepper

Take off your rings and dig in, squishing the ingredients until they are mixed well. Form into 16 meatballs, and place meatballs on the prepared cookie sheet.

Bake meatballs in the broiler for 8-10 minutes or until cooked through and browned on top. (I have a raw meat phobia so I always cut the middle one open just to be sure.) Our broiler cooks a little unevenly, so I also check and rotate my pan a couple of times during cooking, you just have to know your oven/broiler to know if this is necessary.

Finishing Touches:
I served ours over egg noodles tossed with butter (coconut oil would make a great substitution here) and fresh, chopped parsley.

*Substitute cooked quinoa for GF version.

Mexican Lasagna

Mexican Lasagna

Brown on Stove Top:
-1lb ground beef
-1 c. black beans
-1 green pepper, chopped
-1/2 onion, chopped

Add and Simmer:
-Frozen Corn
-Salsa

Layer in a 9 x 12 pan:
-Beef mixture
-Tortillas
-Sour Cream
-Beef mixture
-Shredded Cheese
-Tortillas
-Sour Cream
-Beef Mixture

Bake:
-Cover with foil and bake for 25 minutes at 375.
-After 25 minutes, uncover, top with shredded cheese, and bake an additional 5 minutes, until cheese is melted.

Finishing Touches:
-Top with shredded lettuce and salsa.
-Serve with chips and guacamole!

Ole!