Stuffed Meatball Burgers

2 1/2 lbs lean ground beef
1 lb lean ground pork
1 tsp salt
1 tsp pepper
1 1/2 tbsp oregano
1 1/2 tbsp basil
1 tsp ground fennel
3 cloves garlic, minced
1 egg
5 oz shaved Parmesan
1 1/2 tbsp tomato paste
1 1/2 tbsp onion powder
5 slices Italian salami
5 slices mozzarella cheese
olive oil


In a large mixing bowl mix the ground pork and ground beef together well. Add all of the remaining ingredients EXCEPT for the salami, mozzarella, and olive oil.
Mix thoroughly.
Form 20 patties. Cut each slice of mozzarella & salami into quarters. Stack two pieces of each of the salami and mozzarella in the middle of 1o of the patties. Place remaining patties on top of "stuffed" patty and pinch sides together well, making sure to seal the outer edges of the burger patties together. Brush each side of the 10 burgers with olive oil and grill to desired doneness.

This will make LARGE burgers! Adjust to smaller ones if desired.
These are great served with grilled slices of onion and a tomato on a grilled bun.
If you like more flavor try adding some prepared pesto, or maybe some chopped roasted red peppers. Or, simply increase or decrease as needed the dried herbs in the recipe. If you don't want to mess with "stuffing" them; make the patties and grill adding a slice of mozzarella right before removing from the grill.

Juicy Inside Out Burgers

3 lbs of ground beef
small block of cheddar cheese (you won't use it all on this recipe)
1/4 cup Worcestershire Sauce
1 Tbsp Liquid Smoke
Cracked Black Pepper
2 Tbsp Olive Oil
Salt
Garlic Powder
Onion Powder

Divide ground beef into 12 patties, each being @ 1/4 lb. Sprinkle each side with garlic powder, onion powder, black pepper, and salt. Slice the cheddar and place a couple of pieces in the middle of 6 of the 12 patties. Place remaining "blank" patties on top of "cheddar patties" and pinch the edges together to seal tightly. (make sure and seal edges good and reshape the patty as needed.)
In small bowl crack desired amount of black pepper, add olive oil, liquid smoke and Worcestershire sauce. Mix well. Brush both sides of burger patty with this mixture and grill to desired doneness.
Let rest for a few minutes before serving, allowing juices inside to redistribute.
Add your Favorite bun, vegetables such as lettuce, tomato, onion, and condiments, and enjoy!

Almost Instant Chicken Noodle Soup

This is my go to chicken noodle soup when someone in the house wakes up feeling not so well. It is super quick and easy, and I almost always have these ingredients on hand. Of course there are many recipes for Chicken Noodle Soup and some are very lengthy and require hours. I like this one for its simplicity and because I can have it on the table in under 30 minutes.


1 cooked boneless, skinless Chicken Breast, chopped into bite size chunks (poached, baked, "nuked", whatever)
1 clove of garlic
salt and pepper to taste
1 Tbs Parsley
1 large carrot, peeled and sliced in thin coins
1 rib of celery, sliced (or 1/4 tsp Celery Seed)
2 cans Chicken Broth
3 cups water
2 Chicken Bouillon cubes
8 0z Bow-tie (Farfalle) Pasta
1/8 tsp onion powder (or 1 shallot, minced)

Over medium high heat, add water, bouillon, broth, garlic, onion powder, carrot, celery, and chicken. Stir occasionally to break up the bouillon cubes and bring to a boil. Add pasta and parsley. Cook approximately 7-10 minutes until pasta is al dente and the vegetables are tender. Salt and pepper to taste.
Serve warm with crackers (if desired)

Noodles in White Sauce

Another family fave, and really easy!

1 box pasta (elbows, or shells work best)
1 can fat free evaporated milk (regular can be used)
2 Tbsp butter
salt/pepper to taste

Cook pasta as directed on the box. Drain pasta reserving 1 1/2 cups of the cooking liquid. Return pasta, reserved water, evaporated milk and butter to pan. Warm until butter melts. Salt and Pepper to taste.

Inside Out Breakfast Burrito

Breakfast burritos are a family fave around here, so I decided to play with it and came up with this. I used our fave fillings, but of course you could easily change them up and make it "your own".

4 eggs
1 Tbsp milk
non-stick spray
salt and pepper to taste
Hash browns, cooked
breakfast sausage, browned and drained
Monterrey Jack cheese, shredded
salsa verde
1 Tbsp garlic, minced
1 shallot, minced
1 green onion, sliced thin and curled
1 tomato
2 Tbsp olive oil

Here is what I did:

Crack 4 eggs into a bowl, add milk and beat. S/P to taste, set aside.

Brown the hash browns in olive oil with garlic and shallot, again s/p to taste.

Brown the sausage, drain and set aside.
Slice and curl green onions. *to curl green onions cut them in thin strips and place in a bowl of ice water, after a couple of minutes they will curl!*
Slice tomato, set aside.

In a crepe pan (or your best non-stick skillet) (I coated mine with a thin layer of non-stick spray just for insurance) pour 1/2 the egg mixture to make a very thin "pancake" or "crepe".

Cook till just set and flip. Lightly brown the other side.

Remove "egg crepe" from pan and place on plate. Spread Salsa Verde down middle, followed by cheese, sausage, and hash browns.
Roll like you would any burrito.
Top with curled green onions and serve with a tomato wedge. (I love the colors together)

Enjoy!

Sour Cream and Chive Pasta

1 box of pasta noodles
1 cup fat free evaporated milk
2/3 cup reduced fat sour cream
2 Tbsp fresh chives, chopped
1 Tbsp unsalted butter
1 Tbsp garlic, minced
salt and pepper to taste

Cook pasta per package instructions. Once pasta is drained stir in the evaporated milk, sour cream, butter, chives, and garlic. Cook over low heat for 2 minutes stirring frequently. Add salt and pepper to taste.

Optional 2nd recipe

After making the above recipe place the pasta in the refrigerator and chill. After pasta is cooled stir in 3 strips of cooked bacon (crumbled), 1/2 cup cheddar cheese (shredded), and 1/2 cup frozen peas (thawed) and chill.
Serve cold.
Ham can be substituted for the bacon.

Super Easy Sliders

These are similar to a fast food chains where we love to go and buy them by the case. However the closest one is about 3 hours away, so out of our cravings came this recipe.

2 lbs lean ground beef
1 pouch dry onion soup mix
1 Tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 package of dinner rolls
sliced cheese (optional)

Preheat oven to 350 degrees.
In a large bowl combine the beef, soup mix, Worcestershire sauce, garlic, salt and pepper. Press this mixture out onto a cookie sheet and bake in oven until cooked through.
Remove from oven and using a knife cut the beef into a grid making dinner roll sized patties.
Place patties on buns (add cheese if desired) and serve!

Make Ahead Breakfast Burrito Mix

This is something I came up with out of a need to make our morning routines simpler. With a hubby and 3 kids to feed (all on differing schedules, of course) and get out the door early in the a.m., this recipe has been heaven sent! It is a huge time saver, kid friendly and is easily adjusted to each persons taste. Try making it with your favorite breakfast foods.


1 dozen eggs
1 tube breakfast sausage
1 cup sharp cheddar or 1/2 cup cheddar and 1/2 cup jack, shredded
1 pkg flour tortillas
1 bag frozen shredded or cubed hash browns
1 small yellow onion, chopped
1 clove garlic, minced
2 tsp salt
1 tsp pepper
2 - 3 Tbsp olive oil

In dutch oven or large skillet brown off the breakfast sausage. Drain and remove sausage from pan and save for later.
In same skillet add olive oil, hash browns, onion, and garlic, 1/2 the salt, and 1/2 the pepper. Fry these off as you would if simply making fried potatoes or hash browns. Remove from skillet and set aside.
Add 1 Tbsp of oil (if needed) and scramble the eggs using the remaining salt and pepper.

In a large bowl mix together the eggs, hash browns, sausage and cheese(s). Cover and refrigerate.

When ready to eat:

Heat small bowl of burrito mix in the microwave until hot.

Soften flour tortillas by warming them for @30 seconds in the microwave with a moist paper towel over them. (if doing several at a time layer tortillas and moist paper towels and increase time).

Once tortilla is warmed and softened; spread a thin layer of Salsa Verde or your favorite salsa inside the tortilla, spoon in the burrito mix and roll into a burrito shape.
(to roll a burrito: start at one edge of the tortilla and roll over once, fold in both sides and continue rolling lengthwise.)

My husband and kids take these wrapped in aluminum foil to eat on the way in the morning.
These are fantastic! Easy to customize; add veggies, peppers, ham, bacon, etc. So many possibilities, and with it made and ready to reheat in the morning it takes next to no time at all to have a very tasty and filling breakfast.
Enjoy!

Strawberry Shortcake Trifle

This is a super fast, super easy throw together dessert that is perfect for potlucks, BBQ, and picnics.

1 prepared angel food cake
2 pints strawberries; rinsed, stemmed, and sliced
2 Tbs sugar
1 tsp lemon zest
1 1/2 tubs whipped topping
1 tsp vanilla (I highly recommend Madagascar Bourbon Vanilla)
1 trifle dish

In a bowl mix the sliced strawberries, sugar, and lemon zest. Set aside and let the juices develop.
Cut or rip the angel food cake apart into bite size pieces.
In a separate bowl fold the vanilla into the whipped topping.
In bottom of trifle dish put a thin layer of the berries, followed by a layer of cake, top the cake layer with a layer of whipped topping and repeat this process to the top of the trifle dish. Chill.
Can be topped with toasted, sliced almonds.

This is another family fave passed down by my mother and adjusted slightly. Enjoy!

Shredded BBQ Chicken Sandwich

These are a great make ahead recipe! My hubby loves taking them to work in his lunches and the kids love them after school for a hearty snack. Great for game night as well, and so easy to make.

1 pkg of your favorite Bun/Roll
1 bag of frozen boneless skinless chicken breasts
1 can cranberry sauce
1 cup of your favorite flavor BBQ sauce (can add more or less to your desired "wetness")
2 Tbsp dehydrated chopped onion
2 cloves garlic, minced
1 tsp pepper
1 1/2 tsp salt
2 tsp liquid smoke (optional)
1 Tbsp tomato paste (optional)
few dashes of Chipotle Tobasco Sauce (optional-to taste)

Place frozen chicken breasts and all other ingredients (except buns) in a crock pot set to high and cover. Let cook for 2 hours and stir. Cook another hour and stir, adding more BBQ sauce if desired. Cook one more hour and stir vigorously. Chicken should be pulling apart nicely at this point. Stir/shred to your desired consistency and serve on your choice of buns/rolls.

Apple Blossom Sandwich

Sliced Bread
Cream Cheese
Apple, peeled and sliced

Spread cream cheese on one slice of bread. Neatly arrange slices of apple across the cream cheese until top is covered.

This is a one slice of bread sandwich! When trying to cut calories I often eat this on Wasa Crackers instead of bread and use fat free cream cheese. It is a delicious treat, kids love it! Makes a great after school snack!

My mother always made these for us as kids, I believe she got this recipe from a Richard Simmons book.

Pie Champs (sandwiches)

These are done wrapped in aluminum foil in the hot coals of a camp fire. Otherwise, do as follows.

hamburger buns
shaved ham
pineapple slices
sliced cheese

preheat oven to 350 degrees.

Place desired amount of shaved ham, pineapple slice and then sliced cheese on top of the bottom portion of a hamburger bun and then top with remaining half of bun. Wrap in aluminum foil and place in oven until cheese melts and sandwich is warm. I usually turn them all over one time.

Noodles in Red Sauce

This is a favorite of my children, it makes a great lunch.

Ingredients:
1 box pasta (shells or elbows work best)
1 can Tomato Sauce
Water
Salt
Mozzarella, shredded (optional)

Prepare pasta as directed on box (I usually find shaving a couple of minutes off the instructed cooking time results in desired al dente of the pasta), using the entire box. When draining water off of al dente pasta reserve 1 1/2 cups of the cooking liquid. Place the reserved water, pasta and tomato sauce in pot and stir. Allow to cook just long enough for the tomato sauce to warm.
Serve in bowls topped with mozzarella cheese.

This makes a soup of sorts that is hard to beat on a winter day. For a thinner soup like dish reserve more cooking liquid, for a thicker pasta type dish reserve less cooking liquid.
This recipe lends itself to many variations. Try tossing in one or more of these to create your custom version: minced garlic, basil, oregano, Parmesan, cooked chicken- cut in bite size pieces, ground beef- browned.