Easy Meatballs

My mother in law makes these and they are fabulous. Super easy too. These take hardly any time at all. I make a big batch so that I can freeze them. I put them in little ziplock bags - about 6-8 in a bag - so that I can quickly add them to pasta or soup. Kids love them and they are delich! 

1-2 lbs Beef or Turkey

Oatmeal

Breadcrumbs

Grated cheese

Dry Mustard

Oregano

Egg

Ground Almonds (from Trader Joes) (these are not necessary, but add some extra protein)

I put 1 to 2  pounds of ground beef or turkey or a combination in a bowl.  Then I add one or all of the following: oatmeal, breadcrumbs, parmesan or grated cheese. 

The more of the above ingredients I add the more meat balls I have.

 

Then I add,  salt, pepper, dry mustard and oregano (if I want it to have an Italian flavor) and an egg.  I mix it up well and add more eggs  if it appears dry.

  

I then make one very small meatball and microwave it for a 10 seconds or so, so I can taste the meatball.  After tasting the meatball adjust the seasonings.

 

I then make the meatballs and  bake them on a broiler pan in the a 375 oven for about 20 minutes.  Turning them once while they are cooking.  You may have to adjust the time if you make really big or small meatballs.

I use a broiler pan or a cooling rack over a baking pan so the fat can drop to the bottom pan while they cook.

 

If you are going to freeze them,  I would put them in a single layer on  a wax paper lined pan for about 15 minutes.  Then I move them to plastic pages or containers.  By freezing them first they should not stick to each other.

You can add these to pasta for a last minute meal or even just snack on them. :)

Honey Almond Granola Bars

I found these at EatingWell.com (although I have made a few tweeks). I don't really measure this anymore - I just kinda dump in what I have - usually nuts, seeds, etc. They are really easy to make and great for kids (and parent's on the go)! I can eat tons of these!


1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon flaxseeds, preferably golden
1 tablespoon sesame seeds
1 cup unsweetened whole-grain puffed cereal like Kashi
1/3 cup dried cranberry's
1/3 cup chopped dried apricots
1/3 cup chopped raisins
1/4 cup creamy almond butter
1/4 cup chocolate chips
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.

Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, cranberry's, apricots, chocolate chips and raisins; toss to combine.

Combine almond butter, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.

Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Use a spatula to press the mixture down to make it flat. Put in the fridge for about 2 hours. Cut into bars.

Ann's Roast Chicken

I started doing this after I spent 6 weeks in Paris. Its a great way to have a healthy, low maintenance dinner PLUS you can get soup out of the carcass the next day. I use my toaster oven to make the chicken because it uses less energy and doesn't make my house so hot! I got this recipe from my Mother In Law. I get a chicken with the guts and head removed - just a clean chicken. You can get these from Whole Foods for about $3.50 a pound.

1 Whole organic chicken.
2 TSP Each - dry mustard, celery salt, paprika, garlic salt
1 orange or lemon

Preheat the oven for 375.

I don't clean the chicken - any kind of bacteria on a chicken will die in the oven. Plus, the more you touch the chicken and then the sink, counters, etc - the more chance you are spreading nasty chicken things all over your kitchen. So there. Just take it out of the package.

Mix all of the spices together and spread them on the top of the chicken breast side down first - then flip the chicken to cover the other side.

Slice the lemon in half and stick it in the tush of the bird.

Throw the chicken in the oven. Because I am using a toaster oven, it cooks faster.

Let the bird cook for about 25-30 minutes with the breast facing up, then flip the bird for the remaining amount of time.

For a 3-4 pound bird - it will take about 1 hour and 15 minutes. You know its done when you stick a knife deep into the breast and the juices run clear, the legs move and the skin on the leg has started to separate from the leg.

Good to serve with a light salad, steamed veggies and rice.

Thai Noodle Soup

I am now obsessed with what I can do with a chicken carcass. On nights when I roast a chicken, i throw the carcass (skin and bones) in the pot to get the broth going the night before I eat it. Then all I have to do is heat it up the next day.

1 Chicken Carcass
1 Onion
3 Whole Cloves
1 cinnamon stick
3-4 garlic cloves
1/4-1/2 cup of Soy Sauce (until the water is a light brown color)
1 box Thai rice noodles
Scallions
VEGGIES – I like broccoli and carrots.
Peanuts
Extra firm tofu or chicken

Night before
Fill a stock pot with water
Add garlic, cinnamon, onion, cloves
Wait for it to boil and then add chicken carcass (with white meat you want to use)
Cook for 1-2 hours. If you want it more condensed, remove the lid and let some of the water boil off.
Turn off heat
Strain the soup and put the stock back in the pot. I just let it sit on the stove-top all night.
(I do this the night before, just because when I get home from work the next day, I need to get dinner ready quick)

Day of
Heat up the stock
Once stock is boiling, throw in the veggies for 3 minutes then turn off heat.
Cook the thai noodles (takes about 3 minutes)
Put noodles bowls
Add broth and veggies on top

If you want to add tofu – cut up and sautee tofu in evoo and soy sauce for about 10 minutes until its brown. Add it to the soup for some extra protein. Ethan loves this!

Well Hello There...

Food. I think about it all the time. When I am not eating it, I am thinking about when the next time I can. What will it be? What mood or need will it satisfy? I also need to cook meals and snacks that my kids will eat. I have a 3 year old who, thankfully isn't picky - but I still want to make sure he is getting enough protein and veggies everyday.

In order to remember everything I try and tricks I learn, I will document them here. So adjust your belt and lets eat.