ETA: I will eventually make this a sticky once I have room and some stuff comes down.
Ok, so we've run out of stickies and ann room for now but thought it would be fun to post our favorite recipes and swap them (thanks mylnn!) I'll just keep bumping the post with new recipes so it doesnt get lost. And post if you need ideas for dinner too!
Italian Meatball Soup
1 pound ground beef
2 eggs, lightly beaten
1/3 cup finely grated Parmesan, plus more for garnishing soup if desired
1/4 cup Italian bread crumbs
2 tablespoons finely chopped garlic
1 teaspoon Grill Seasoning
1 teaspoon salt
2 pinches crushed red pepper (optional)
2 teaspoons garlic powder
2 tablespoons oregano
2 HEAPING tablespoons of beef bullion granules
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup tomato sauce
1 (14.5-ounce) can petite diced tomatoes drained
3 1/2 cups beef stock or two 14 ounce cans low sodium beef broth
2 cups of water
1/2 cup ditalini or other small pasta shape for soups
2 tablespoons chopped fresh basil leaves
In a medium mixing bowl combine the ground beef, eggs, 1/3 cup Parmesan cheese, bread crumbs, 1 teaspoon of the garlic, 1/4 teaspoon of the Grill Seasoning, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.
Divide the meat mixture into tablespoons and roll into smooth balls in your hands. The smaller the meatballs the better. Set rolled meatballs aside on a plate or other flat surface.
In a 4 1/2 quart soup pot or large saucepan, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.
Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining seasonings, tomato puree and diced tomoatoes, beef broth, 2 cups water, and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.
Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
Here is the recipe for tonights dinner
Crockpot Chicken W/ Blackbeans and Cream Cheese
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Take 4-5 frozen boneless chicken breasts put into crockpot.
add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Mix/Add 1 package of cream cheese and let sit for about 1/2 hour. Stir very well
Serve with rice