How to Make Meatballs With Rice

So Raleys does their $5 Mondays and they had two 1lb containers of ground turkey for $5.

A deal like that, I can’t resist. I bought them and cooked one while putting the other in the freezer. I had forgotten about it, but then was reminded and needed to cook the meat up before it went bad.

I decided to make meatballs as I hadn’t ever made them before-but I was missing breadcrumbs and it was late so I didn’t feel like going out to buy some.

So in the spirit of the 1940s (Tuesday’s post on The Secret Keeper), “Make it do… Or do without”, I searched the internet for a recipe that had a substitute for breadcrumbs.

This recipe comes from Delishably

Ingredients:

  • 1.5 to 2 lbs of Ground Turkey (or Ground Beef)
  • 1 Egg, beaten
  • 3 Tablespoons of Uncooked Rice
  • 2 Tablespoons of White Flour
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 2 Tablespoons of Fresh Parsley or Basil (I prefer basil)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Garlic
  • 1 Teaspoon of Paprika
  • Extra Virgin Olive Oil for Cooking

Directions:

  1. In a bowl combine the meat with all the spices.
  2. Add the egg, and mix.
  3. Mix in uncooked rice and flour.
  4. Continue to mix until it is uniformly blended.
  5. Shape into balls.
  6. In a skillet, coated with olive oil, saute the meatballs and allow them to cook until browned.

Thoughts After Cooking:

So I thought this was pretty good, although if I were to make it again I would try using something else as a substitute-the rice made them a little chewy.

But otherwise delicious!

Yum

For more recipes, go to Baked Tomatoes With Mozzarella & Parmesan

Egg and Spinach Hummus Toast

So I was on facebook one day and scrolling through my newsfeed and spotted this recipe from Sabra. It looked delicious so I had to try it.

Ingredients:

  • 4 Eggs
  • 4 Tablespoons of Hummus (I actually use Athenos, I think it is the best hummus)
  • 2 Slices of Sourdough or Your Bread of Choice
  • 1/2 Cup of Fresh Spinach
  • 1 Teaspoon of Chopped Garlic (optional)
  • 1/2 Teaspoon of Red Pepper Flakes (optional)
  • Salt & Pepper to taste

Directions:

  1. Hard boil the eggs however you like. (I prefer to do 12 mins, but it is up to you.)
  2. Toast bread to desired doneness and set aside.
  3. Place spinach in microwave safe bowl and cook in microwave for 30 seconds.
  4. Add optional chopped garlic to spinach and toss.
  5. Spread hummus over toasted bread.
  6. Place spinach on top of hummus.
  7. Peel hardboiled eggs and slice in half.
  8. Place egg halves on the spinach.
  9. Add red pepper flakes if you desire and top with salt & pepper.

Thoughts After Cooking:

It was delicious. A wonderful and healthy breakfast, lunch, snack, or dinner.

For more egg recipes, go to Hillshire Farm Crustless Quiche

For more hummus recipes, go to Cucumber Hummus Sandwich

For more breakfast dishes, go to Amish Baked Oatmeal

Scrambled Eggs with Spinach & Parmesan

So you know that I have iron deficiency, so I’m always looking for recipes to do with spinach as I love it and the iron is great for me.

I looked about online and found this recipe from bon appétit.

Ingredients:

  • 2 Large Eggs
  • Salt
  • 1 Teaspoon of Olive Oil
  • 3 Cups of Baby Spinach
  • 1-2 Tablespoons of Grated Parmesan
  • Crushed Red Pepper Flakes

Directions:

  1. Whisk eggs in a small bowl, season with salt and pepper and set aside.
  2. Heat oil in a medium nonstick cooking pan.
  3. Add spinach and cook until wilted, about 1 min.
  4. Add eggs and cook, stirring occasionally, until set about one minute.
  5. Stir in parmesan, and add red pepper flakes.

Thoughts After Cooking:

I loved it! Another spinach recipe I’ll be making again.

For more spinach recipes, go to Spinach Tortellini Soup

For more egg recipes, go to Scrambled Eggs in a Waffle Maker

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

  • 2 Medium Zucchini, Spiralized or Julienne
  • 4 Cloves of Garlic Chopped
  • 2 Shallots
  • 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
  • 4 Teaspoons of Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • 8 oz of Angel Hair Pasta
  • 2 Tablespoons of Chopped Fresh Parsley or Basil
  • 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

  1. Boil a large pot of water and cook pasta according to the directions.
  2. While pasta is cooking, heat up a large saute pan.
  3. When pan is hot, add olive oil.
  4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
  5. Add zucchini and season with salt and pepper.
  6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
  7. Remove from heat.
  8. Drain the pasta, and reserve a cup of water.
  9. Toss the pasta with the zucchini and tomatoes.
  10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)

Garlic Parmesan Kale Pasta

Thoughts Before Cooking:

I love kale, so when I find a recipe I want to make it! I found this on Pinterest but it originally comes from Budget Bytes.

Ingredients:

  • 1 Bunch of Kale
  • 1/2 lb of Pasta
  • 2 Tbsp of Olive Oil
  • 2 Tbsp of Butter
  • 2 Cloves of Garlic, Minced
  • 1/4 Cup of Grated Parmesan Cheese
  • Pinch of Red Pepper Flakes

Directions:

  1. Pull the kale leaves from the stems and tear them into small pieces.
  2. Rinse the kale in a colander under cool, running water; letting it dry.
  3. Bring a large pot of water to a boil.
  4. When water is boiling throw in pasta noodles, cooking al dente (about 7 mins).
  5. Drain the pasta in a colander.
  6. While pasta is cooking; add olive oil, butter, and minced garlic to another pot or skillet.
  7. Cook over medium heat for 1-2 mins or until garlic is soft and fragrant.
  8. Add the kale and continue to saute until kale has wilted and turned a deep green color (about 5-7 mins).
  9. Turn the heat off.
  10. Add the pasta to the pot with the kale.
  11. Toss pasta and kale together.
  12. Let them cool to the point that no steam is rising from the pot. You want the pasta hot but not hot enough to melt the Parmesan cheese.
  13. Season the pasta and kale with salt, black pepper, and red pepper.
  14. Add the grated cheese.

Thoughts After Cooking:

It was really good.

I love kale and I love pasta and this was a great combo!

For more Pinterest recipes, go to Blueberry Banana Protein Smoothie

For more Budget Bytes reccipes, go to Creamy Tomato Spinach Pasta

For more pasta dishes, go to Creamy Parmesan Spaghetti

Eggs in Purgatory

Thoughts Before Cooking:

So I had made pasta the other day and had a ton of sauce leftover. I didn’t want it to go bad (like I usually do) and I didn’t want more pasta, so I started scoping the internet for a rercipe to do something with it.

I got this from Eat This, Not That ‘s website. This recipe is known as a hangover remedy, whether it works or not I don’t know as I’ve never had a hangover, but it seemed fast, easy, and good-so why not try it out?

Ingredients:

  • 1 Cup of Pasta Sauce (Your Choice)
  • 1/2 Teaspoon of Minced Garlic
  • 1/4 Teaspoon of Red Pepper Flakes
  • Salt
  • Pepper
  • 2 Eggs
  • Shredded Cheese

Directions:

  1. In a small skillet simmer pasta sauce, garlic, red pepper flakes, salt, and pepper.
  2. Crack in two eggs, cover and cook until all the whites set.
  3. Top with cheese and serve with toast.

Thoughts After Cooking:

They didn’t photograph well, sorry.

And truth is, I didn’t make them right. I don’t like fried eggs, I don’t like loose yolk-it has to be cooked. So I always poke them and cook them through, making them not look so fancy.It was really good. I loved it-and so easy and simple to make.

The next time I make it I am going to serve it on bread, but real bread. Like a thick sourdough or something. Nice and toasted. Yum.

For more egg recipes, go to Flæskeæggekage

For more recipes, go to Blueberry Earl Grey Tea Smoothie

Slow Cooker Pinto Beans

I love beans. They are good for you, you can do all kinds of things with them, and they cost barely anything.

But every time I try to make them on the stove they come out half done and half hard. So I decided to try a crock pot and went out to find a recipe. I got this from Mom’s Kitchen Handbook.

Ingredients:

  • 1 lb of Dried Pinto Beans (2.5 cups, rinsed, and picked over for tiny stones)
  • 7.5 Cups of Water
  • 1 Teaspoon of Crushed Red Pepper
  • 2 Teaspoons of Salt
  • 1/4 Teaspoon of Black Pepper

Directions:

  1. Pick over the beans, removing small stones.
  2. Rinse the beans in a colander
  3. Put beans, water, red pepper, salt, and black pepper into the crock pot.
  4. Cover and cook on low until the beans are tender (7-9 hours).

Thoughts After Cooking:

These were amazing! And I loved every moment of eating them.

For more crock-pot recipes, go to Black Bean and Turkey Stew

For more recipes, go to Blueberry Muffin Smoothie

 

Hearty Lasagna Soup

Thoughts Before Cooking:

My husband and I love lasagna, so when I came on this recipe I knew it would be perfect. This recipe comes from 12 Tomatoes: Simple Recipes, Serious Flavor.

Ingredients:

  • 1.5 lbs of Italian Sausage
  • 1 28 oz can of Crushed Tomatoes
  • 10 oz Lasagna Noodles, Broken into Smaller Pieces
  • 8 oz Fresh Kale (Optional)
  • 4 Cups Low-Sodium Chicken Stock
  • 2 Cups of Water
  • 1 Cup of White Onion, Chopped
  • 1/2 Cup of Parmesan Cheese, Grated
  • 2 Bay Leaves
  • 3 Garlic Cloves, Minced
  • 2 Tablespoons of Tomato Paste
  • 2 Tablespoons of Extra-Virgin Olive Oil
  • 1 Teaspoon of Dried Basil
  •  1 Teaspoon of Dried Oregano
  • 1/2 Teaspoon of Red Pepper Flakes

Directions:

  1. In a large stockpot heat the olive oil and brown the sausage.
  2. Once sausage is cooked, add the onion and cook until softened.
  3. Add garlic and cook 1-2 minutes, or until fragrant.
  4. Season with salt and pepper, add the basil, oregano, and red pepper.
  5. Stir in tomato paste until incorporated, then add the crushed tomatoes, chicken stock, water, and bay leaves.
  6. Bring to a boil and cook for 5 mins, then reduce heat and simmer for 25-30 mins.
  7. Add lasagna noodles and kale and cook for 8-10 mins.
  8. Transfer to bowls and top with cheese.

Thoughts After Reading:

I left my soup on the stove to cool so I good put it away in the fridge and when it had all the liquid was pretty much gone!

But otherwise it was really good and I would definitely make it again.

For more lasagna noodle recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more soup recipes, go to Black Bean and Turkey Stew

For more recipes, go to London Fog Fauxccino

Black Bean and Turkey Stew

Thoughts Before Cooking:

I just got a crock-pot and my mother gave me this book to go with it. As I flipped through the pages I was looking for something that could cook all night while I was asleep, and be ready the next day for dinner. This recipe of stew/chili appealed to me.

Ingredients:

  • 3 15-oz Cans of Black Beans, Rinsed and Drained
  • 1.5 Cups of Chopped Onion
  • 1.5 Cups of Fat-Free Reduced-Sodium Chicken Broth
  • 1 Cup of Sliced Celery
  • 1 Cup of Chopped Red Bell Pepper
  • 4 Cloves Minced Garlic
  • 1.5 Teaspoon Dried Oregano
  • 3/4 Teaspoon of Coriander
  • 1/2 Teaspoon of Ground Cumin
  • 1/4 Teaspoon Red Pepper
  • 6 oz Cooked Turkey Sausage, Thinly Sliced
  • Cheddar Cheese (optional)

Directions:

  1. Combine all ingredients except sausage into crock-pot. Cover and cook on low 6 to 8 hours.
  2. Stir in sausage and cook on low another 10-15 mins.

Thoughts After Cooking:

It was delicious and so easy. I loved it and will be making this again and again.

For more chili and soup recipes, go to Tortellini Soup with Italian Sausage & Spinach

For more recipes, go to London Fog Fauxccino

Creamy Tomato Spinach Pasta

Thoughts Before Cooking:

This first attracted me as it looked delicious and then when I saw how cheap Budget Bytes said it was, I was sold.

Only one issue, I don’t know where she is shopping but everything cost way more than what she said. I mean 1 onion for 25¢? 2 lbs of penne pasta for 89¢? 2 oz cream cheese for 48¢? Really?

Ingredients:

  • 1-15 oz can of Diced Tomatoes
  • 9 oz of fresh Spinach
  • 1/2 Teaspoons of Dried Oregano
  • 1/2 Teaspoons of Dried Basil
  • 2 Cloves of Garlic
  • 1 Onion
  • 2 Tablespoons of Tomato Paste
  • 1 lb of Penne Pasta
  • 1/2 Teaspoons of Salt
  • 1/8 Teaspoon of Pepper
  • 1 Pinch of Red Pepper Flakes
  • 1 Tablespoon of Olive Oil
  • 2 oz Cream Cheese
  • 1/4 Cup of Parmesan Cheese

Directions:

  1. Cook the pasta according to the package directions.
  2. While waiting for the pasta, dice the onion and mince the garlic. Cook both in a large skillet with olive oil on medium heat until softened and transparent.
  3. Add diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some pepper to the skillet of onion and garlic.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
  5. Use a whisk to stir the sauce until the cream cheese has melted in and the sauce is creamy.
  6. Add half the Parmesan to the skillet and whisk until melted in.
  7. Add remainder of the parmesan and whisk until melted in again.
  8. Add the spinach and gently stir it in, until it has wilted (about 3-5 mins).
  9. Add the pasta and stir until coated in the creamy sauce.
  10. Add salt and pepper to taste and serve warm.

Thoughts After Cooking:

It was okay. Not bad but not anything I look forward to making again.

For more pasta dishes, go to Creamy Parmesan Spaghetti

For more recipe reviews, go to Fajitas

One Pan Italian Sausage and Veggies

Thoughts Before Cooking:

On my flipboard I follow a recipe section as I’m always looking for new things to try out. This recipe was from Teen Vogue‘s “13 High-Protein Meal Prep Recipes to Make This Sunday“. They had gotten the recipe from the blog Chelsea’s Messy ApronThis sounded like the perfect recipe for my guy and I. Meat and protein rich for him, healthy and veggie filled for me.

Ingredients:

  • 2 Large Carrots (About 2 Cups)
  • 2 Red Potatoes (About 2 Cups)
  • 1 Medium Zucchini (About 2 1/3 Cups)
  • 2 Red Bell Peppers (About 2 Cups)
  • 1 Head of Broccoli (About 1.5 Cups)
  • 1 lb of Italian Turkey or Chicken Sausage
  • 1/2 Tablespoon of Dried Basil
  • 1/2 Tablespoon of Dried Oregano
  • 1/2 Tablespoon of Dried Parsley
  • 1/2 Tablespoon of Garlic Powder
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Dried Thyme
  • 1/8 Teaspoon of Red Pepper Flakes
  • 1/3 Cup of Parmesan Cheese, freshly grated
  • 4.5 Tablespoons of Olive Oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or foil, for easy clean-up, and set aside.
  3. **Prep the veggies exactly stated to ensure they all cook at the same time.** Peel and very thinly slice the carrots.
  4. Wash (and if desired peel) the red potatoes. You want the pieces quite small.
  5. Halve the zucchini and then cut them into thick “coins”.
  6. Coarsely chop the broccoli.
  7. Remove the stems and seeds from the peppers and chop them into medium-sized pieces.
  8. Chop the sausage into thick coins.
  9. Pour all the veggies and sausage onto the pan.
  10. In a small bowl combine the seasonings, salt and pepper to taste, and the olive oil.
  11. Pour the seasonings and oil mixture on top of the veggies and sausage and toss to coat.
  12.  Place in the oven for 15 minutes. Remove and toss veggies and sausage. Return to the oven for another 10-15 mins or until veggies are crisp and tender.
  13. Remove from oven and add freshly grated parmesan cheese.

Thoughts After Cooking:

This was really good.

There was only one problem, THE POTATOES!

They took forever to cook. I don’t know why, so this actually took much longer than the 35 mins it said it would.

Next time I would cook the potatoes in the microwave first, even for a bit, so that it wouldn’t take so long.

For more healthy recipes, go to Cottage Cheese Toast

For more recipes, go to Chilaquiles