Meatballs

I have always loved my mom's meatballs and always thought she was a genius cook, only to find out that they are really not that difficult to make, but super delicious! We always pair these with some mashed potatoes, corn, and rolls.

1 box beef rice-a-roni
1 lb ground beef
1 egg

In a bowl mix the beef, egg, and rice-a-roni  rice together with your hands. It just works easier than using a spoon, and it is kinda fun. After it is good and mixed, form into small meatballs and place them in a skillet (my mom uses an electric skillet. You just need to use one that has a lid) over medium heat. Turning until all the sides are browned. As you are browning the meatballs mix the rice-a-roni sauce mix stuff together as indicated on the box. Pretty much you just add some water to the powder and mix it up. Once the meatballs are sufficiently brown, pour the sauce you just made over the top of them and skillet with the lid. Bring to a simmer and let it simmer for about 30-45 minutes, you need to be turning your meatballs every so often so they all get cooked. You'll know they are done when the sauce is almost all absorbed and bit into the rice isn't crunchy.

Asparagus

So Oley is now on this healthy eating kick, hence the reason I haven't posted in awhile. We are still trying to figure out what we can and can't eat.  Unfortunately, as I talked to Lauralynn she joyfully was baking up some cookies, while I was slaving over some asparagus.  Fortunately, it turned out delicious though so I will share it here with you. 

Ingredients
A medium bushel of asparagus, I used about a pound
2 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese. (I just used the stuff in the bottle, I know worthless)
Lemon Zest to your likening (I used half a lemon, next time I think I will use the whole thing)
Salt and Pepper to your likening

Instructions
Mix the oil, Parmesan, and lemon in a medium bowl and set aside.  Cut asparagus into thirds using diagonal slices, discarding of the white bottoms.  Boil a medium pot of water. Simmer, place asparagus in and parboil for exactly two minutes.  Drain water and add to the bowl of mixture.  Mix everything together until asparagus is well coated and season with salt and pepper to your likening.  Is best when it's warm or at room temperature. 

Oriental Chicken and Rice

This was delicious.  I keep thinking I need to take some pictures so you get the full blown idea of how good things are.  Maybe I will be better about that this week!

Ingredients
-1 6.9 oz package of chicken flavor rice a roni
- 2 Tablespoons margarine or butter
- 1 pound chicken breast, cut into 1 inch pieces
- 1/4 cup teriyaki sauce
- 1/2 teaspoon ground ginger (we had this the same week we have the Garden Chicken Stir Fry, so used the ginger root)
- 1 16 oz package of frozen oriental style mixed vegetable (we used fresh carrots, water chestnuts, broccoli, and snap peas)


Directions
- In a large skillet saute the rice with the margarine until the rice is brown.
- Stir in 2 cups water, chicken, teriyaki sauce, ginger, bring to a boil. Reduce heat to low cover and simmer 10 minutes.
- Stir in vegetables. Cover and simmer 5-10 minutes or until rice is tender and chicken is no longer pink inside.  Let stand 3 minutes. 

You can also substitute 1/4 cup of orange juice for 1/4 cup of water. 

Garden Chicken Stir Fry

Looking for something low in fat and super good this is it, 165 calories per serving = delicious!


Ingredients
- 1 pound chicken cut into 1 inch pieces
- 2 cloves of garlic, finely chopped
- 2 teaspoons finely chopped ginger root
- 1 medium onion, cut into thin wedges
- 1 cup baby carrots, cut lengthwise in half
- 1 cup chicken broth
- 3 tablespoons of soy sauce
- 2 to 3 teaspoons of sugar
- 2 cups broccoli flowerettes
- 1 cup sliced mushrooms
- 1/2 cup diced red bell pepper
- 2 teaspoons of cornstarch
- Hot cooked rice (if deseried)


Directions
- In a greased non stick skillet combine chicken, garlic, and ginger root on medium heat for 2-3 minutes or until chicken is brown.
- Add onion, carrots, 3/4 cup broth, soy sauce, and sugar.  Cover and cook for 5 minutes, stirring occasionally.
- Add broccoli, mushrooms, and bell pepper, Cover and cook 5 more minutes until chicken is no longer pink in the middle, and vegetables are crisp tender. 
- Mix cornstarch and remaining 1/4 cup broth.  Stir into the chicken mixture.
- Cook until sauce is thickened.
- Serve over warm rice

Stuffed Peppers

These seriously were delicious and only 290 calories. 


Ingredients
- 6 large bell peppers (any color)
- 1 pound ground beef (we substitute ground turkey, cause I am a freak like that, makes it less fatty)
- 2 tablespoon chopped onion
- 1 cup cooked rice
- 1 teaspoon salt
- 1 clove of garlic, finely chopped
- 1  15 oz can of tomato sauce (I think next time we will use a little more than this)
- 3/4 cup shredded mozzarella cheese (we may have used more than this but if so it wasn't much)


Directions
- Cut the stem out of the peppers and clean membrane and seeds out.  Rinse. 
- Cook peppers in enough boiling water to cover them for 5 minutes and then drain
- Cook the beef and the onion in a skillet over medium heat for 8-10 minutes, stirring occasionally until beef is brown, drain.
- Stir in the rice, salt, garlic, and 1 cup of the tomato sauce, and cook until it is hot.
- Stuff peppers in the beef mixture, and place in a casserole dish.
-Pour the remaining tomato sauce over the stuffed peppers
- Cover and bake for 45 minutes, and then uncover and bake for 15 more minutes, or until peppers are tender. 
-Sprinkle with cheese.


Seriously these are delicious, and super filling!  If you use extra tomato sauce I would recommend adding it to the beef and rice mixture just to give it more  of a sauce taste, but still good without it too.

Savory Chicken with Biscuits

If you like chicken and biscuits this is the recipe for you!  Heavenly!

Ingredients
2 T. Olive oil
1 lb. Chicken Breast cut into 1 inch pieces
1 medium onion chopped (we used a white onion)
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 envelope Lipton Golden Onion Soup Mix
1 cup of milk
1 pkg. buttermilk biscuits


Directions
- Preheat the oven to 400
- In 12 inch skillet heat the olive oil and cook the chicken
- Stir in onion, carrots, and celery
- Stir in Soup Mix, blended with milk
- Bring to a boil, and cook 1 minute
- Put in 2 qt casserole dish
- Arrange the biscuits on top
- Bake 10 minutes or until the biscuits are golden

This was really good, and I will definitely be making it and freezing it once we get closer to school starting!

BBQ Chicken Wraps

We love simple in this house, and that is exactly what this was!

Ingredients
1 cup of shredded chicken (this will make 4 servings, but extremely simple to double)
1 cup of BBQ sauce
4 slices precooked bacon, cut into pieces (I just cooked my bacon while boiling my chicken)
4 Flour tortillas
1 cup shredded cheese (we used cheddar but mozzarella would probably be delicious as well)
1 cup creamy coleslaw (I forgot to get the coleslaw, but I am sure it's just as tasty with it)

Directions
- In one quart sauce pan cook chicken, BBQ sauce and bacon over low heat, stirring occasionally 5-10 minutes
- Meanwhile heat tortillas as directed on package
- Spoon 1/2 cup chicken in center warm tortilla
- Spoon Coleslaw down sides
- Fold into Burritos

Stuffing and Chops Skillet

Ingredients
6 - 1/2 inch boneless pork chops
1 - medium onion sliced (we used a white onion)
1 - T. oil
2 - medium apples thinly sliced (we used Granny Smith)
1 - 1/2 cup water
1 - 6 oz stuffing mix for Pork (we used stove top)


Directions
- In large skillet, cook the chops &  onions in hot oil for 4 minutes on each side or until chops are cooked
- Transfer to plate, cover to keep warm
- Add apples & water to skillet bring to a boil
- Stir in the stuffing mix
- Top with chops and onions
- Cover and remove from heat
- Let stand 5 minutes