Archive for the ‘June 2011’ Category

Basic meatballs:
In a large bowl combine 1/2 c bread crumbs with 1/2 cup milk, let soak 5 minutes. Add 2 lbs lean ground beef, 1/2 c finely chopped onion, 1 beaten egg, 1 tsp dried italian mixed herbs, 1 tsp salt, and 1/2 tsp black pepper. Mix well, form into 24 large or 48 small balls.

1 recipe basic meatballs
2 T vegetable oil
1/2 c finely chopped onion
1/2 c finely chopped bell pepper
1 t minced fresh garlic
1 15 oz can jellied cranberry sauce
1/3 c cider vinegar
1/3 c honey
1/4 c Dijon mustard
2 T soy sauce
2 T worcestershire sauce

Preheat oven to 350. Coat a large baking sheet with cooking spray. Arrange basic meatballs on prepared baking sheet. Bake, uncovered, for 20-30 minutes, until cooked through.

Meanwhile, for sauce, preheat oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil for 3-5 minutes. Or until onion is tender. Turn heat to low, add cranberry sauce, vinegar, honey, mustard, soy sauce, worcestershire sauce. Simmer u covered for 20 minutes. Add cooked meatballs, heat through.

Defrost and heat over low heat until thickened and bubbly.


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Mini Meatloaves

* 1 lb Ground Beef or Chuck
* 1 Egg
* 1 Package Crackers, Crushed
* 1 Can Diced Tomatoes
* 1/2 yellow onion, diced
* 1 Teaspoon Salt
* 1/2 Teaspoon Pepper
* 1 Teaspoon Garlic Powder
* 1 Teaspoon Onion Powder
* Ketchup, BBQ sauce & cheese optional
To Make:
Place all of the ingredients in a large bowl and mix thoroughly.

Serving Day:
Thaw meatloaf mixture. Preheat your oven to 400°F and have your muffin tin ready.
Take about ½ a cup of your meat mixture, ball it up, and place it in a muffin tin. Top with ketchup, bbq sauce, cheese or your favorite meatloaf topping!
Bake for 30 to 40 minutes until the mini loaves are cooked through and no longer pink in the center.

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  • 5 pounds Pork Loin
  • 1 jar Salsa Verde (16 Oz. Jar)
  • 3 Tablespoons Lime Juice
  • 1 whole Onion, Chopped
  • 1 cup Fresh Cilantro, Chopped
  • 3 whole Roma Tomatoes, Chopped
  • Corn Tortillas, To Serve

Preparation Instructions

  1. Place pork loin in a slow cooker. Mix together salsa verde and lime juice and pour over the roast. Cover and cook on low for 7-8 hours.
  2. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate.
  3. About one hour before serving, remove the pork from the slow cooker and shred with two forks. Return to the slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture.
  4. To serve, place pork mixture into corn tortillas. Top with onion and cilantro mixture and chopped tomatoes. Also good in quesadillas and enchiladas.

from Tasty Kitchen.

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  • 6 T. butter or margarine
  • 1 1/2 large celery stalk, chopped
  • 1 med onion, minced
  • 1 3/4 t. salt, divided
  • 1 T. pepper, divided
  • 3 c. crumbled toast (6 slices bread)
  • 4 1/2 oz. pecans
  • 1 T. parsley flakes
  • 3/8 c. water
  • 6 boned chicken breasts
  • 3 T. lemon juice
  • Melted butter or margarine
Yields 6 servings
Cooking Day instructions:
  1. Melt butter or margarine and cook celery, onion, 3/4 t. salt, and 3/8 t. pepper until tender.  Stir in crumbled toast, chopped pecans, parsley flakes, and water.  Remove from heat.
  2. Flatten chicken breasts to 1/8-inch thickness.  Place each chicken breast on center of 12-inch square of heavy-duty foil.  Brush both sides of breasts with lemon juice and some melted butter or margarine.  Sprinkle breasts with remaining salt and pepper.  Spoon stuffing mixture onto center of each chicken breast, folding chicken breast around stuffing.
  3. Bring foil up around breasts and close tightly.  Freeze foil bundles, using freezer bag method.
Serving day instructions:
  1. Thaw completely, place bundles in pan, and bake at 400 degrees for 20 minutes.
  2. Open bundles carefully and brush with drippings in bottom of foil.
  3. Bake uncovered for 20 minutes longer or until chicken is fork tender.

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Previous months’ menus:

May 2011 Menu

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

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