Classic Swedish Meatballs

Talk bout comfort food! These meatballs are delicious, and this recipe really satisfies every age in my family. I serve them over wide egg noodles, smothered in extra gravy!

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Ingredients:

Meatballs
3 slices whole wheat bread
1/2 cup 1% milk
1/2 small sweet onion, minced
2 cloves of garlic, minced
4 tablespoons unsalted butter, divided
1 1/2 teaspoons kosher or sea salt, divided
1 1/4 pounds ground pork
2 large eggs
a handful parsley, chopped
1/2 teaspoon freshly ground black pepper
¾ pound ground beef

Gravy
2 tablespoons unsalted butter
1/3 cup unbleached white whole wheat flour
1/2 teaspoon kosher or sea salt
3 cups reduced-sodium beef or chicken broth
1/2 cup half and half cream

Directions:

Break bread slices into small pieces and put in a medium bowl. Pour milk over bread and toss with your hands to moisten evenly. Set aside. In a medium skillet over medium heat, cook the onion in 1 tablespoon butter with 1⁄2 teaspoon kosher salt until translucent, about 4 minutes. Toss in the garlic, stir for 30 seconds to a minute. Remove from heat.

Drain excess milk from bread, squeezing lightly. Add to the bowl of a standing mixer (or if using a hand-held mixer, leave in bowl). Add onion and garlic mixture, pork, eggs, parsley, remaining 1 teaspoon salt, and pepper and beat until smooth, 3 minutes, scraping down sides occasionally as you go. When mixture is smooth, break ground beef into very small pieces and stir just until evenly distributed.

Roll the meat mixture into balls with your hands and set aside.

Melt 2 tablespoons butter in a large (ideally at least 14-inch) pan over medium heat. Add a batch of balls to pan and cook, turning frequently with tongs, until browned on all sides, 8 to 10 minutes. When the first batch is done, put in a deep dish and cover with foil. Add remaining 2 tablespoons of butter to the pan and brown second batch of meatballs. Repeat as needed; transfer all the meatballs to the deep dish while you make the gravy.

Increase heat under pan to medium-high. If your pan has some drippings, add 2 tablespoons of butter; if not use 3. Add flour and salt and whisk; the mixture will be crumbly. Add broth 1 cup at a time, whisking constantly until smooth. Add half and half at end and stir well. Lower heat to low, add the meatballs back to the pan and allow to cook another 5 minutes.

Yield: 6 to 8 servings
adapted from Yankee Magazine Lost & Vintage Recipes
Original recipe here: http://www.savoringthethyme.com/2012/10/classic-swedish-meatballs-yankee-magazine-lost-vintage-recipes-giveaway/

Crock Pot Pepperoni Chicken

Here’s a really tasty crockpot meal the whole family will enjoy!

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Ingredients:

2 lbs boneless, skinless chicken breasts
About 40 pepperonis, sliced in half
1/4 cup black olives, drained and sliced
2 cloves of garlic, minced
1 cup reduced-sodium chicken broth
2 Tbsp tomato paste
1 packet of Italian dressing seasoning
1 tsp onion powder
1/2 cup shredded, part-skim mozzarella cheese
Salt, pepper to taste

Directions:

Place chicken in crock pot. Sprinkle chicken with onion powder, salt and pepper. Next, add pepperoni and olives.

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In a small bowl, whisk together chicken broth, tomato paste and Italian dressing mix and pour over chicken.

Cover and cook on low for 5-6 hours or on high for 2-3 hours. Before serving, sprinkle cheese on top of chicken, cover with lid and allow cheese to melt.

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Use a slotted spoon to serve chicken, and discard and extra cooking liquid. Enjoy!

Cheesesteak Stuffed Tomatoes

Yummy, low calorie and carb free! (And so EASY.)

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Ingredients:

4 beefsteak tomatoes, hollowed out
1/2lb very thinly sliced beef (I used pre sliced spedini meat from my local meat market.)
4 slices provolone cheese
1/2 green pepper, diced
1/4-1/2 onion, thinly sliced
Mushrooms are optional, I will probably add them in next time I make these
Onion powder, garlic powder, salt and pepper to taste

Directions:

Preheat oven to 350°

Hollow out tomatoes with a spoon, then season and add a half slice of provolone to the inside.

Add some olive oil to a fry pan, then veggies. (Add mushrooms later, as they cook faster than the peppers and onions.) Sautée for a few minutes, then add the beef. Cook until no longer pink and remove from heat.

Stuff tomatoes with meat and veggies mixture. Top with remaining half slices of provolone. I baked the tomatoes in a muffin pan to prevent and rolling while cooking. Cook until cheese is melted and the tomatoes are semi soft, but not mushy. (The skin will easily peel off.)

Enjoy!

Loaded Potato Slices

These are super easy and super yummy! Great as a side dish for dinner, or for snacking at a party.

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Ingredients:
3 large potatoes, washed and sliced 1/8″-1/4″ thick
6 slices of cooked and chopped bacon
1 cup shredded cheddar cheese
1/2 tsp onion powder
1/2 cup chopped green onion
Salt and pepper to taste

Directions:
Preheat oven to 375*

Cook bacon until crispy. Set aside bacon grease for cookie sheet and potatoes.

Wash and slice potatoes, then place the slices in a pot and cover with water. Bring to a boil and keep boiling for about 5 mins. (Don’t let em get mushy!) Drain and then layer them on a cookie sheet which has been greased with reserved bacon grease. (Or olive oil)

Brush bacon grease (or olive oil) on potato slices, then season with salt/pepper/onion powder. Top with cheese and bacon (cooked and chopped ahead of time) and bake around 15 mins. You can chop some green onion to sprinkle on after they are cooked. Enjoy!

Pretzel Crusted Pub Chicken

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Ingredients

2 cups panko crumbs
2 cups crushed pretzel crumbs
1/2 cup olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
1.5-2 lbs fresh boneless chicken breasts
3/4 cup flour
Salt and Pepper to taste

Preheat the oven to 400° F. Lightly grease or spray a non-stick baking sheet or dish.

Pretzel Panko Breading:
In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool. In a food processor (or by hand with a rolling pin) crush pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.

Honey Mustard Sauce:
Whisk oil, mustard, honey, and water until smooth. Season with salt and pepper to taste, adjusting the flavor to suit your own flavor preference. Set aside a portion of the honey mustard for dipping/drizzling once your chicken is cooked.

Putting It All Together:
Pound the chicken breasts out to an even thickness. Season well with salt and pepper, then set up your dredging station. (Flour, honey mustard, then breading.)

Dredge the chicken in the flour, then into the remaining dressing. (Allowing excess to drip off.) Next dip the chicken into the pretzel breading, patting them on if needed. Place in the greased baking sheet, and bake 20-30 minutes, depending on the thickness of your chicken. Let the chicken rest for about 5 minutes before serving . Use remaining honey mustard for dipping, or pour right over the baked chicken. Enjoy!

Crockpot Stuffed Pepper Soup

I totally stole this recipe, so here’s the link: Megan’s Slow Cooker Stuffed Pepper Soup

I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!

Ingredients:

2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar

Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.

Hawaiian Ham N Cheese Sliders

I’d like to thank Pinterest for this one. Soooo easy, and soooo yummy! I made half of what this recipe calls for. The whole recipe could be made for parties and tailgating. 16 sandwiches is just too much for my family of 3, so I cut it down to 8. These tasted just as good reheated the next day for lunch.

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Ingredients

16 Hawaaiin dinner rolls, cut in half
24 slices Honey Ham
16 slices Swiss Cheese
1/4 C Mayonnaise
1 1/2 Tbsp Dijon Mustard
8 Tbsp butter, melted
1 tsp onion powder
1/2 tsp Worcestershire Sauce
1 Tbsp poppy seeds
1/4 C brown sugar

Preheat oven to 400°

Line a rimmed cookie sheet with foil, then place bottom half of Hawaiian rolls. Cut Swiss cheese into 4 smaller pieces, (stack em up and cut a cross pattern so each slice is made up of four small slices,) then place two swiss squares on the bottom half of the dinner rolls. Next, add 1 1/2 slices of ham, then the 2 more swiss squares. (Each roll should have the equivalent of 1 full slice of cheese.) Finally, spread a thin layer of mayo on the tops, and close the sandwich. Make sure the rolls are close together, so the sauce can really soak in.

Mix together the mustard, melted butter, onion powder, Worcestershire sauce, brown sugar and poppy seeds. Pour evenly over top of each roll. You can cover with foil and refrigerate until ready to bake, or move them straight to the preheated oven.

Bake covered for about 10 minutes. Remove foil and bake for an additional 5-10 minutes, or until the cheese is melted!

Enjoy!

– Stephanie

Cheddar Broccoli Bake

Another version of Mac n cheese, this time with a pinch of nutmeg, corn and broccoli. Love this myself!

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Ingredients

1/4 lb (about 1-1 1/4 C) mini shells pasta
1 1/4 C broccoli, steamed and chopped
1/2 C frozen sweet corn, steamed
2 Tbsp butter
1/4 C flour
3/4 C milk
1/4 C Half and Half
Pinch of nutmeg
1 C grated cheddar cheese
2 Tbsp freshly grated Parmesan cheese
1 1/2 Tbsp fresh bread crumbs

Preheat oven to 350*, cook pasta according to package directions and set aside. Steam broccoli and corn, set aside. To make the sauce, melt butter in a saucepan. Gradually add flour to make a thick paste, and stir over low heat for about a minute. Gradually whisk in the milk/half n half, bring slowly to a boil, and cook until thickened, stirring constantly! (Never turn the heat up to high, keep it somewhere between medium and low.) Remove from heat, add nutmeg and stir in cheddar until melted. Season to taste. Stir in veggies, then pasta. Pour into a greased gratin dish and sprinkle with Parmesan and bread crumbs. Bake at 350*, for about 15 minutes and serve. Enjoy!

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– Stephanie

Chicken and Veg with Tomato Rice

This is a yummy dish that the whole family can enjoy. My rice didn’t come out spectacular, but it was definitely edible! I can’t ever seem to get my rice cooked to perfection…maybe it’s time to work on a “quest for the perfect rice” post!

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Ingredients

1 cup long grain white rice, cooked
2 Tbsp olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
1 medium carrot, peeled and diced
1/2 lb chicken breast, chopped
1 1/4 cups tomato purée
1 chicken stock cube, dissolved in 1/3 cup of boiling water
A few dashes of Worcestershire sauce
1 Tbsp fresh parsley, chopped fine
1/2 tsp sugar
2/3 cup frozen peas
Salt and pepper to taste

Cook your rice according to package directions and set aside.

Heat your oil in a large saucepan, and sautéed the onion, garlic and carrots for about 8 minutes. Add the chopped chicken, and cook through, stirring occasionally. Add all remaining ingredients except for the frozen peas. Cook covered for 15 minutes. The add the frozen peas and cook for 3 minutes more. Lastly, mix in the cooked rice and serve! Yummy nummy!

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This makes about 6-8 servings, depending on how big they are. This is also freezer friendly. Enjoy!

– Stephanie

Ham N Cheese Pasta

Scarlett ate this like a champ! Who doesn’t love ham and cheese?!

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Ingredients:

1/4 lb wide egg noodles
1/2 chicken stock cube, crushed/chopped into a loose powder
2 Tbsp butter
2 1/2 Tbsp flour
1 1/2 cups milk
1/2 tsp dry ground mustard
1/2 cup frozen peas
3/4 cup grated cheddar cheese
2 oz sliced cooked ham, cut into strips (I cut up about 3 slices of polish ham)
salt and black pepper

Cook the pasta in boiling, lightly salted water according to instructions on the package.

Meanwhile, make the sauce. Melt the butter in a small pan, stir in the flour to make a paste, and gradually whisk in the milk, mustard, and stock cube. Stir in the peas and cook for 3 minutes on med/low.

Remove from the heat and stir in the cheese until melted. Add the ham, heat through, season, and toss with the pasta. This makes around 4 hearty servings. Sauce is freezer friendly!

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Enjoy!
– Stephanie