Spaghetti and meatballs

Meatballs:
1 pound Ground Beef or other ground meat
2 cloves Garlic, Minced
1/2- 3/4 cups Fine Bread Crumbs
2 whole Eggs
1/2 cup Freshly Grated Parmesan
1/8 cup Parsley, you can use dried or fresh
1/4 teaspoon Salt
Freshly Ground Black Pepper
1/2 cup Olive Oil for browning the meatballs.

  Sauce:
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
2 -28 Ounce Cans Crushed Tomatoes
1/4 teaspoon Salt
1 teaspoon Sugar
Freshly Ground Black Pepper

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, and parsley in a mixing bowl. Mix together well with hands. Roll into 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs turning to brown. Remove and drain on a paper towel after each batch.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Adapted from thepioneerwomancooks.com

Leek and Potato Soup

2 leeks, trimmed, sliced in half lengthwise, coarsly chopped and rinsed
1 yellow onion, peeled and chopped
1 garlic clove, peeled and pressed
3 medium potatoes, peeled and cubed
2 TBSP. olive oil
4 cups chicken or vegetable stock
1 boullion cube
1/2 tsp sea salt
Black pepper

In a pot heat oil, add onions and leeks. Cook for 10 minutes stirring constantly or until they begin to soften. Add potatoes, salt, garlic and liquid. Bring to a boil. Add boullion cubes. Reduce heat and simmer for 40 minutes. You can leave the soup as it is or you can blend it. We blended half and left half as it was and combined.

Add salt and pepper to taste.

Sweet Corn bread

1 cup milk 1/4 cup butter, melted
1 large egg
1 1/4 cups cornmeal
1 cup flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
Heat oven to 400. Grease bottom and sides of round cake pan. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Chicken & Sugar Snap Stir Fry

4 chicken breasts cut into bite-sized pieces
1 onion chopped
 6 carrots peeled and sliced
8 oz sugar snap peas
1 tsp salt
1/2 tsp sugar
4 tsp light soy sauce
1 dash of pepper
2 tsp corn flour
1 egg white
2 tbsp sesame oil

Combine all ingredients in crock pot and cook on low for 5 hours. Serve over rice.

Salmon with Herbed Garlic Butter

2 salmon fillets, weighing about 6 to 8 ounces each ½ stick butter 3 cloves garlic, minced 1 teaspoon Lawry’s original seasoning salt ½ teaspoon freshly ground pepper 1 teaspoon Mrs. Dash original blend seasoning Juice of one lemon In a small bowl melt butter. Add garlic and microwave for 30 seconds to 1 minute. Add remaining ingredients including lemon juice. Place salmon on a pan and drizzle butter sauce over salmon. If you have extra sauce you will want it to dip the salmon in after- this sauce is delicious! Put salmon in oven on 400 for 15-20 minutes depending on the thickness of the salmon. Adapted from: http://savoringtimeinthekitchen.blogspot.com/2010/11/crispy-grilled-salmon-with-herbed.html

Baked Parmesan Garlic Chicken

1/2 cup grated Parmesan cheese- I have always used the kind you grate yourself. 1 package Good Seasons Italian Dressing mix 1/2 teaspoon garlic powder 3 boneless skinless chicken breast cut in half Directions: 1. Preheat oven to 400 degrees F. 2. Mix cheese, dressing mix and garlic powder. 3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish. 4. Bake 20 to 25 min. or until chicken is no longer pink in the center. from: http://www.momswhothink.com

Blueberry Muffins

Blueberry Muffins

INGREDIENTS

2 cups flour (1 cup whole wheat and 1 cup white)
1/2 cup plus 2 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon grated orange peel
1 teaspoon vanilla
1 cup blueberries
1/2 teaspoon ground cinnamon

Makes 12 muffins

DIRECTIONS

1. Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside.

2. Mix flour, 1/2 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.

3. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins.

4. Bake 15 to 20 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired.

Tips

Apple Muffins: Prepare batter as directed. Use 1 cup peeled, cored and chopped apple in place of the blueberries.

Raspberry Muffins: Prepare batter as directed. Use 1 cup raspberries in place of the blueberries.

NUTRITION INFORMATION