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!



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

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


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:


Breakfast Pizza

Here’s a super quick and easy breakfast recipe the whole family will love!



1/2 – 1 pound breakfast sausage
1 tube Pillsbury Crescent Seamless Dough Sheet (8oz)
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1 tsp rosemary
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400* degrees.

Cook sausage according to package directions, making sure to break up the sausage as it cooks.

Unroll the dough sheet and spread in the bottom of a 9×13 pan. Bring the dough up on the sides if the pan to create a crust, then disperse the sausage evenly over the dough.
Sprinkle cheese evenly over dough and sausage.

Next, whisk the eggs with the milk, rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.

Bake at 400* degrees for 15-20 minutes until the crust is golden and the eggs are set.

When I cut this, I make the pieces fairly large. Serves 8, more if you decide to slice it up smaller. (You’ll just end up eating two pieces!!)


Cheddar Broccoli Bake

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



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!


– 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!



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!


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

– Stephanie

Taco Night Tip!

Just a quick taco night tip! My husband and I eat crunchy taco shells, which are just too hard for Scarlett to chew. She also isn’t quite skilled enough to chow down on a soft taco all by herself, (without making a big mess) so this is what I do for her!


I take a few spoonfuls of the ground meat (already cooked and seasoned) and give it a few pulses in the baby bullet. I then mix it with some cooked, long grain white rice, cheddar cheese, a dollop of sour cream and a few chopped cherry tomatoes. It’s super yummy, and we can all eat the same dinner!

Ham N Cheese Pasta

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



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!


– Stephanie

Muffin Tots

Yummy muffins full of the good stuff! Great way to get your tot eating veggies, fruits and grains without them knowing it!



1/2 cup butter, softened
1/2 cup brown sugar, or to taste
2 large ripe bananas
1 (4-4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs
1 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.

In a mixing bowl, (I used my KitchenAid standing mixer,) cream together the butter and brown sugar until smooth. Mix in the bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined.


Spoon the batter equally into the prepared muffin cups.


Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.



Butternut Squash with Orzo and Parmesan

This is a super tasty dinner option for baby! Scarlett loves this stuff, she ate two whole bowls last night!



3 cups of butternut squash, cooked, skinned and cubed
3-4 Tbsp Orzo
2 Tbsp butter
1/2 Tbsp chopped fresh sage
1 Tbsp of freshly grated Parmesan

You could peel and cube your squash, then throw it in a steamer…or you can do what I did. Set your oven to 375*, slice your squash in half longways, scoop out the inside (like a pumpkin), and put it cut side down in a glass baking dish.


Add some water, enough to cover the bottom and then some, and cook in the oven till its soft and can be pierced with a fork. (Mine too about an hour.) the skin, once cooked, will peel right off. (Don’t burn your fingers!)


Once it’s cooked and cubed, toss it all in a blender and purée with 3-5 Tbsp of cooking liquid.


Meanwhile, bring some water to a boil and cook Orzo according to package directions. Drain.

Melt butter in a pan and add your sage. Cook gently for a minute or so, then add the squash purée, orzo and Parmesan cheese. Mix and you’re done!

This makes around 4 portions, and is freezer friendly!



Veggie Orzo

This recipe is soooo simple, and soooo good. I can’t stop eating it. It’s supposed to be making it into my freezer molds, and yet it keeps ending up in my mouth. So good for baby, but also a quick and easy side for mom and dad. (To be honest, I’d eat this for lunch or dinner on its own!)



1/4 lb orzo
32 oz low sodium veggie or chicken stock
1/2 cup carrots, peeled and diced
1/2 cup zucchini, diced
2/3 cup broccoli, diced
2 tbsp butter
1/2 cup freshly grated parmesan cheese

Season your diced veg, toss in a large sauté pan along with your orzo. Cover veg and orzo with stock. Bring to a boil, cover and cook on medium/low for 15 minutes. Drain mixture. Add butter to the pan and melt. Remove from heat, and add veggie orzo back in the pan. Toss with Parmesan cheese till melted and serve!

I’d say this yields about 6 servings. I fed one to Scarlett, froze 4, and pretty much one whole serving myself while tossing lol. Enjoy!


– Stephanie

Zucchini Parmesan Fritatta

Baby an I are both eating this one for lunch. Yum!



2 Tbsp canola oil
1 small cooking onion, peeled and chopped
1/2 medium zucchini (2/3 cup) thinly sliced
1 medium/large tomato, skinned deseeded and chopped
5 largeeggs
1 Tbsp heavy cream
3 Tbsp grated Parmesan
Salt and freshly ground black pepper

Heat oil in a 9 inch, nonstick frying pan. Add onion and zucchini, season, and cook for about 10-15 minutes on medium/low. Add tomatoes and continue to cook for 3 more minutes. Beat eggs with cream and 1 Tbsp of Parmesan. Season. Pour over veggies and cook on medium heat for about 5 minutes. (Or until the eggs are set underneath.) Preheat your broiler on high.

Sprinkle remaining Parmesan over frittata and cook briefly until the broiler until golden. (If necessary, wrap your pan handle in foil to prevent burning.) Cut into wedges and serve hot or cold! I’d say its about 6 servings. Great recipe for a family brunch! Everyone can enjoy this frittata.

You can do many variations with a frittata. Try meats, potatoes, cheeses…etc. Holds up great in the fridge! Enjoy 🙂

– Stephanie