Meatballs with Mushroom Gravy

This recipe along with all my meatball recipes can be made with premade frozen meatballs, if you don't want to make your own. Also these meatballs can be made ahead and frozen, to use for a quick weeknight meal. You can also use more mushrooms if you prefer.

Ingredients:
1 pound ground beef
1/4 cup chopped italian parsley
1 tablespoon plus 2 teaspoons kosher salt
3 teaspoons black pepper
1/2 teaspoon crushed red pepper
1/4 cup shredded parmesan
1/2 cup panko bread crumbs
2 teaspoons chopped garlic
1 egg, lightly beaten
1 tablespoon vegetable oil
1/2 container mushrooms, sliced
4 tablespoons butter
4 tablespoons flour
2 cups low sodium beef broth
1/4 to 1/2 cup low fat milk

Make It:
Preheat oven to 400. In a large bowl mix together beef, parsley, 1 tablespoon salt, 2 teaspoons pepper, red pepper, parmesan, bread crumbs, garlic and egg. Stir until completely mixed together. Heat vegetable oil in a large skillet. Meanwhile using a small scoop, put mixture into the palm of your hand and shape into a tight ball. Add to pan continue until pan is full. Brown meatballs on all sides. Move to a baking sheet. Continue with the rest of the mixture. Move baking sheet to oven. Bake for 10 to 15 minutes until meatballs are cooked through. While meatballs are in the oven, heat a large pot over medium heat. Add butter to pan, once melted add mushrooms to pan. Once mushrooms are softened add flour to pan, stir to combine. Allow flour to cook for 1 minute add beef broth to pan, whisk to combine. Allow to cook and thicken, stirring occasionally for about 5 minutes. Stir in milk, season with 2 teaspoons salt and 1 teaspoon black pepper. Remove meatballs from oven and add to gravy, stir lightly to combine. Serve over mashed potatoes or noodles. Enjoy!

Menu for May 3rd- May 9th

Well last week didn't up the way I planned, I ended up catching some kind of cold. So 2 of my recipes didn't get made, we had kfc and pizza instead, while I layed on the couch and hoped to get better. I have for the most part made a full recovery, still tired though. We did make it to the choctaw festival which the the kids and I really enjoyed. This week we have Cinco de Mayo and Mother's Day! Kili also has her final book report of the year to turn in, a diorama, she is very excited. I'm glad that she didn't get the fear of public speaking that I have. She loves to stand up in front and talk! For Cinco de Mayo i'm going to pick up tacos from Las Salsas. Even though I make good tacos, their little tacos can't be beat! And we will have margaritas of course. I have no clue what we will have on Mother's Day, but I will be relaxing and enjoying being a mom. On the menu this week I have one adapted recipe from pampered chef, one recipe from a new friend, one new recipe of my own, and a twist on a old favorite.


Monday- Tortellini Toss, broccoli
Tuesday- Open Faced Patty Melt on Texas Toast, fries, green salad
Wednesday- Cinco de Mayo- Tacos and Margaritas
Thursday- Leah's Slow Cooked Chicken, Parmesan Bow Ties, butter carrots
Friday- Steak, mashed potatoes, asparagus
Saturday- Orange Shrimp, rice pilaf, peas
Sunday- Mother's Day


Dessert of the Week: Peanut Butter Cookies

Chicken Etti

While watching an episode of 19 kids and counting, Anna the wife of the oldest Duggar son made this for dinner. I thought the name was so clever, short for chicken spaghetti. The ingredients she used are all things our house enjoys so I thought I would adapt and make my own chicken etti. Hopefully you will enjoy it too.

Ingredients:
1/2 package cooked spaghetti
1 can cream of chicken soup
2 ounces cut up velveeta
1/2 cup low sodium chicken broth
1 green bell pepper chopped
1/2 red onion chopped
1 can rotel
2 chicken breasts, cooked and chopped
1 cup shredded cheddar cheese


Make It:
Heat a large pan over medium heat, spray with pam. Add peppers and onions to pan, cook and stir until softened. Stir in soup, rotel and velveeta, cook and stir until combined and velveeta is melted. Add chicken and broth to pan, stir to combine. Stir noodles into sauce, making sure all noodles are coated. Sprinkle cheese over top and cover pan until cheese is melted. Enjoy!

Menu for April 26th - May 2nd

Wow we had a busy weekend. Last weeks menu got all mixed up, thats why I didn't post any new recipes. Should be a normal week, then the choctaw festival on saturday. I bought a magazine last week called clean eating and I really enjoyed, so gradually i'm going to start changing the way I do some of my recipes. If I do a big change the kids and hubby will freak out. It involves eating mainly whole grains and nothing thats over processed. Lets be honest though we are never going to give up flour and sugar. I don't want to be extreme, just a little healthier. We didn't get a chance to go by the farmers market this week, so its on schedule for next week. I also got a request for more fast dinners, so i'm working in that. I'm not sure homemade and fast go together but I can try.


Monday- Meatballs with mushroom gravy, mashed potatoes. carrot sticks
Tuesday- Chicken Etti, green salad
Wednesday- Migas, fruit salad
Thursday- Chicken with Broccoli Stir Fry, ramen noodles
Friday- Sushi
Saturday- Onion Steak(crock pot), rice pilaf, asparagus
Sunday- Stuffed Shells, garlic bread, green salad

Dessert of the Week: Peanut Butter Cup Cookies

Super Quick Chili Mac

I try as often as possible to make homemade, but sometimes you need quick and easy. This recipe combines canned chili beans and some fresh veggies to make a fast yummy dinner.

Ingredients:
2 cans chili beans
1 bell pepper, diced
1/2 onion, diced
1 pound ground beef
1 tablespoon chili seasoning
2 teaspoons salt
2 cups uncooked macaroni noodles
1 cup shredded cheddar cheese

Make It:
In a medium size saucepan boil water for noodles. Heat a large saucepan over medium high heat, add ground beef to pan, using a spoon to break up the meat. Add noodles into boiling water and cook for 10 minutes. Once the meat is almost completely browned, add onions and bell peppers to pan. Stir and cook until peppers and onions are soft. Drain off grease. Stir in chili beans. Drain noodles, and add to saucepan, stir to combine. Add salt and chili seasoning to mixture, stir. Simmer over medium heat for 5 minutes. Mix in a 1/2 cup of the cheese, stir until melted. Sprinkle the other 1/2 cup of cheese over the top and cover for about 2 minutes until cheese is melted. Enjoy!

Menu for April 19th - April 25th

A couple exciting things happened this week, Loki started nodding yes when you ask him a question. Also one of my best friends delivered her 3rd baby, a little girl, she is so beautiful and so small. Babies amaze me. This week is just a normal week, but our weekend will end with a crawfish boil at a friends house. I'm excited I have never had a crawfish before. Nothing new in the seasonal produce department, we got broccoli and asparagus along with more citrus. Oh I almost forgot the local strawberries are available, nothing better than a fresh picked strawberry. I found a recipe for a spanish breakfast dish called migas, that i'm excited to try this week. My poor 5 year old crock pot died last week, so I will have to pick up a new one for this week. As long as everything goes as planned this week I will be trying 4 new recipes. My energy levels have been low so it might not happen, but i'm going to try. My fingers are crossed for a great week!

Monday- Breaded Pork Chop, Cheesy Potatoes, butter carrots
Tuesday- Beef Tacos, Refried Beans, fruit salad
Wednesday- Beef and Spring Veggie Stir Fry, sticky rice
Thursday- Swiss Steak Spaghetti, peas
Friday- Meatballs in Cream Sauce, Mashed Potatoes, green salad
Saturday- Chicken & Broccoli over Rice Pilaf(crock pot)
Sunday- Crawfish Boil

Dessert of the Week: Strawberry Sweetcakes

Butter Carrots and Rutabagas

Well this is my first stab at serving rutabagas to my kids, and they loved them! I'm starting to think my kids will eat anything with butter and honey on it. If only my parents would have thought of that. Just kidding.


Ingredients:
1 rutabaga, pealed
2 carrots, scrubbed and pealed if you want( I don't peel mine)
1 tablespoon butter
2 tablespoons honey
2 teaspoons salt

Make It:
Cut rutabaga in half, then slice into chunks. Slice carrots. Bring a pot of water to boiling add rutabaga and carrots and cook for 6 minutes. Drain and add butter, salt and honey. Stir to coat. Enjoy!