Dressed-Up Meatballs

1 pound frozen fully cooked meatballs
1 small onion, sliced
2 medium carrots, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 jar (12 oz) sweet-and-sour sauce
4-1/2 teaspoons soy sauce
Hot cooked rice

Thaw meatballs and place in a microwave safe dish; top with onion, carrots, green pepper, and garlic. Combine sauces; pour over meatballs.
Cover and microwave on high 6-8 minutes or until veggies are tender and meatballs are heated through; stir and microwave another 3-4 minutes. Serve with rice.

Dinner Divas: Thaw overnight, place in microwave safe dish and follow instructions above.

Italian Sausage Soup

1 (16 oz.) package sweet Italian sausage, casings removed
1 yellow onion, chopped
1 cup celery, minced
1 cup carrots, minced
3 (14 oz.) cans beef broth
2 (14 1/2 oz.) cans diced tomatoes with basil oregano and garlic
1 (16 oz.) cans great northern beans, drained
2 cups ditalini
1 teaspoon salt
1 teaspoon fresh ground black pepper

1. In large Dutch oven, cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles

2. Drain well

3. Stir in broth, tomatoes and beans; bring to a boil over med-high heat

4. Reduce heat and simmer for 20 min.

5. Add pasta; simmer for 8-10 min., or until pasta is tender

6. Stir in salt and pepper

7. serve


Thaw in refrigerator overnight. Heat in pot on stove until warm.

Hope you all will enjoy this. If you don't then blame Wes because he cooked it :)

Lindsey

Beef Enchiladas

Ingredients:
1 lb. lean ground beef
1 small onion - chopped
1 can chopped green chilies
1 package taco seasoning
8-10 tortillas
1 can enchilada sauce
1 large bag shredded Mexican blend cheese (some for inside the enchiladas and on top)

Cooking instructions:
1.Heat oven to 375 degrees, lightly grease baking dish.
2.Cook ground beef and onion. Add taco seasoning and follow directions on package.
3.Fill tortillas with ground beef/onion mixture, a spoonful of green chilies, and cheese.
4.Roll up and place seam sides down in baking dish.
5.Pour sauce over top; sprinkle with cheese.

If the enchiladas are thawed, they only need to cook 15-20 minutes or until hot. Enjoy!

Turkey Meatloaf with Feta Cheese and Sundried Tomatoes

*** I got this recipe from Giadda at Foodnetwork.com. Brooke V. made a similar one for us after my foot surgery and it was delish!

Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

To freeze: Cook thoroughly and cool completely. Wrap in aluminum foil and freeze.
To serve: Thaw completely. Heat in a 350 oven for 30 minutes or until heated through.

Are you cookin'?

Hey, ladies! Don't forget...Dinner Divas at my house THIS Tuesday, May 31, at 7:30! I'm super excited about the meals this month. I'll post mine soon :)

Meatballs & Sassy Sauce

• Meatballs
• 1 pound ground beef
• 1/2 pound ground veal
• 1/2 pound ground pork
• 2 cloves garlic, minced
• 2 eggs
• 1 cup freshly grated Romano cheese
• 1 1/2 tablespoons chopped Italian flat leaf parsley
• salt and ground black pepper to taste
• 2 cups stale Italian bread, crumbled
• 1/2 cup milk

I'm renaming my red sauce "Sassy Sauce" and believe the new name fits the recipe.  Throw the...

Cajun Cuisine

Red Beans & Rice

• 1 lb Red (Kidney) Beans, soak overnight
• 1/2 lb andouille sausage 
• 8-10 cups water 
• 1 onion, chopped
• 1 green bell pepper, seeded chopped 
• 1 clove garlic, chopped
• 2 Tbs celery, chopped
• 2 Tbs parsley, chopped
• 1 large bay leaf
• Salt to taste & Tony Cachere’s 

Directions:

Rinse and sort beans. Cover beans with water and start to cook over low fire. Render meat in skillet, remove and set aside. In skillet, sauté onion, garlic, parsley and celery in meat drippings. Add meat, bay leaf, salt and pepper to beans. Boil gently, stirring occasionally for about 1 ½ - 2 hours, or until tender. Add water while cooking if necessary. Serve with long grain rice. 

Serve with a salad and French bread with butter, but it’s also great on its own.  One pound of beans will make 6-8 servings.