Meatball Parmesan Cassrole

Rob was gone Monday & Tuesday and I had book club on Thursday so it's been an easy week but Wednesday night I did make this.   I found it by searching LOW CARB MEALS on Pinterest!!!  It was yummy and good leftovers!!  

And it directed me to the following website:
http://www.mrshappyhomemaker.com/meatball-parmesan-casserole/

Meatball Parmesan Casserole

Author: Mrs Happy Homemaker

Cook time:  15 mins

Total time:  15 mins

 

Ingredients

• 1 bag of frozen meatballs, cooked according to package directions
• pasta sauce
• 2 cups shredded mozzarella cheese
• 1 cup shredded parmesan cheese
• italian seasoning, to taste

Instructions

1. Preheat the oven to 350 degrees.
2. Spread some pasta sauce into the bottom of a 3 quart casserole dish to prevent the meatballs from sticking. Arrange the precooked meatballs on top. Pour more pasta sauce on top to cover the meatballs to your liking. Sprinkle with shredded mozzarella, parmesan, & some italian seasoning to taste.
3. Bake for 15 minutes in the preheated oven.

Decisions made . . .

Wednesday - roasted spinach stuffed chicken (an oldie but goodie) and salad

Thursday - red vodka cream sauce with Italian turkey sausage over whole wheat pasta and salad

Monday we had a seared ahi tuna dish. I'm not sharing the recipe because I really didn't like it. I think I'm coming to the realization that fish is better prepared in a restaurant. . . . other than the generic tilapia. Oh well.

Tuesday we had chicken vegetable stir fry. Just add what you want.

Wednesday and Thursday . . . TBD

Friday is bowling night so pizza and beer it is! I'm good with that!!!!

Cubano Soup

Tonight we are having this soup.   

Rob will be gone a few night this week so I'm off the hook!!!!

In large pot over medium-high heat, melt

2 Tbsp butter

Add

1 Tbsp mustard

2 Tbsp flour

Whisk well to combine

Add

2 c chicken stock

1  1/2 c. half and half   (i'm using fat free)  

Bring to simmer

Reduce to low and add:   

1/4 lb Swiss cheese, shredded

1/4 lb cheddar cheese, shredded

Which until mixture is smooth and creamy

Stir in: 

1  1/2 c. diced ham

and continue cooking until ham is warmed through

Season with salt & pepper

Ladle into serving bowls

Tip with minced dill pickle 

(The recipe calls for making croutons by cutting up a sub roll and tossing with 1 Tbsp canola oil and baking them in a cast iron skillet until they are crisp and brown.    I will omit this step)   

Recipe came from a magazine I got in the mail from Kroger Grocery Store!!!    

Fingers crossed that it's good!!!   

Mongolian Beef

Since I've been home, I had a meeting so had leftovers and then Rob was gone for a few nights.   

The next night we had pork chops and sauerkraut and then took Bethany & John out for her birthday on Friday.   

Last night I made this Mongolian Beef, which I saw on Facebook on one of those "tip hero" videos.   It was quite yummy!!!!!   And really simple

2  1/2 lb. flank steak

slice across the grain and stir well with

1/4 c. corn starch 

Place in crock pot: 

1 Tbsp minced garlic

1/4 tsp chili flakes

1/2 c. brown sugar   (it called for 3/4 c. which I thought was TOO much.   I probably put in a little less than 1/2 c. and it could be less than that too)   

1 Tbsp grated giner

3/4 c. water

3/4 c. soy sauce

2 Tbsp. olive oil

Add steak and stir well.   

Cover and cook on high 2-3 hours.   (I did it on low all day long)  

Last 30 minutes, stir in 1 c. grated carrots

YUMMM

Easy Goulash

The week before my Cabo trip I made some things that could be good leftovers for Rob.

This goulash fit the bill!!!

In a heavy pot, 

2 tsp olive oil

1  1/2 lb. stewing beef

Brown on all sides and then add and cook: 

1 large onion, sliced

1 large garlic clove, minced

Sprinkle with salt & pepper

1/2 Tbsp paprika

Stir in:  

1 can beef broth

1 cup red wine

Bring to a boil.  Lower heat and cover.

Cook 1  1/2 ~ 2 hours

Just before serving stir in 1/4 c. sour cream

Serve over cooked egg noodles

The next night we had pesto chicken and the next the frittata that I posted on 12/20/15.  All good leftover items!!!  

Change in plans and cleaning out the freezer

Since Mark had to cancel dinner with Rob Tuesday  . . . I was on for dinner . . . sooo I had already planned on makng a double batch of the Winter Minestrone to freeze. Dinner was minestrone - I can't get enough of that stuff and chicken salad (I had some chicken odds and ends in the freezer I roasted etc.)

Wednesday night we had spinach enchiladas I had in the freezer . . . seeing a pattern . . . trying to clean out the freezer.

Thursday . . . we have an appt. at 4:00 . . . dinner TBA.

Polenta Croutons

We had this salad last night with oven roasted chicken breasts (bone in, skin on). I rubbed the chicken with olive oil and a combo of onion powder, garlic powder, salt and pepper. They say the chicken has more flavor and is more moist with the bone in and skin on. I have to agree. I'm thinking I will do this more often!

Monday - Book club so Mark is on his own

Tuesday - Mark is meeting Rob for dinner so I am on my own

 

 

Greens with Polenta Croutons

For the Salad

• 1/2 recipe Polenta (cooled and firm)
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 10 cups mixed baby greens (5 oz)
• 1/2 cup cherry tomatoes (halved)
• 2 tablespoons dried cranberries or currants
• 1/2 cup crumbled Roquefort cheese
• Kosher salt & freshly ground black pepper (to taste)

For the Polenta

• 2 teaspoons kosher salt
• 1 cup instant polenta
• 1 tablespoon unsalted butter
• 1/2 cup grated cheese (such as Parmigiano-Reggiano)
• 1 tablespoon chopped fresh oregano or rosemary (leaves only)

 

• For the Salad: preheat the oven to 400˚F.
• Line a baking sheet with parchment paper. Unmold the polenta and cut into 12 to 16 equal rectangles. Bake until crisp and golden, about 1 hour.
• In a small bowl, add the mustard and vinegar and whisk to combine. Add the oil in a thin stream, whisking constantly.
• In a large salad bowl, add the greens and dressing and toss to evenly coat. Add the tomatoes, cranberries, and cheese, and toss again. Season to taste with salt and pepper. Divide the salad equally among 6 plates and arrange 4 croutons on top of each. Serve immediately.
• For the Polenta: coat an 8inch x 8inch baking dish with a thin coat of olive oil.
• In a medium saucepan, add 4 cups water and the salt and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, about 15 minutes. Turn off the heat and stir in the butter, cheese, and herbs. Cool by pouring the polenta into the prepared dish and cool completely until firm. 

 

 

Winter Minestrone

We had this last night for dinner. It was delicious. I think I may make a big batch soon to freeze!

Winter Minestrone

 

2 T. olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 oz. thinly slice pancetta, coarsely chopped

2 cloves garlic, crushed

1 lb. swiss chard, stems trimmed, leaves coarsely chopped

1 russet potato, peeled and cubed

S & P

14 ½ oz. can diced tomatoes in juice

2 fresh rosemary sprigs

15 oz. can cannellini beans, drained and rinsed, divided

4 c. low sodium beef broth, divided

1 oz. parmesan rind

¼ c. chopped parsley

 

In a large, heavy pot, heat the oil over medium heat.  Add the onion, carrots, celery, pancetta and garlic.  Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the swiss chard and potato.  Season with salt and pepper and cook for 2 minutes.  Stir in the tomatoes and rosemary sprigs.  Bring the mixture to a boil. Reduce the heat to simmer until the chard is wilted and tomatoes are very soft, about 10 minutes.

 

In a food processor or blender, combine ¾ of the beans with ½ c. of broth.  Blen until almost smooth.  Add the puree mixture, remaining broth, and parmesan rind to the vegetable mixture.  Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes.  Stir in the remaining beans and the parsley.  Simmer until the beans are heated through and the soup is thick, about 2 minutes.  Discard the rosemary stems and season with salt and pepper as needed. 

 

Serves 4-6

Courtesy of Giada De Laurentiis

Soooo, Happy New Year and I'm back in action. We did eat between Thanksgiving and now, just didn't get around to  posting . . .

Last weeks menu:

Monday - Tilapia/Sole with Lemon Peppercorn Sauce
I used Sole and it was great!

Tuesday - Pan Roasted Chicken with Lemon Garlic Green Beans
May cut back on the lemon next time, but really good.

Wednesday - Bunco so no cooking for me

Thursday - Meatloaf, mashed potatoes, and corn. I call this my June Cleaver dinner. We have it very rarely but just needed a bit of comfort food tonight.

Friday - Bowling so pizza and beer were on the menu!

Saturday - Out for sushi with the Pekalas!

Sunday - Our monthly Sunday dinner with Ryan and Meredith
Pancetta wrapped pork roast
roasted potatoes
green beans

Today - Monday - it is SUPER cold out so more comfort food is in order. Pot roast with vegis.

Pancetta Wrapped Pork Roast

Pancetta Wrapped Pork Roast

 

8 large garlic cloves

1 T. fresh rosemary, chopped

1 T. fresh thyme, chopped

1 T. olive oil

3.5 – 4 lb. tied boneless pork loin roast

S & P

4 oz. thinly slice pancetta

1 ½ c. chicken broth

1 ½ c. dry white wine

Blend garlic, rosemary and thyme with olive oil in food processor. Salt and pepper the pork generously.  Arrange pancetta slices on a work surface, overlapping slightly and forming a rectangle.  Spread half the garlic mixture on one side of the pork.  Place pork, garlic mixture side down in center of pancetta.  Spread remaining garlic mix over remaining pork.  Wrap the pancetta around the pork and place in a roasting pan.  Cover and refrigerate for at least 1 hour and up to one day. 

Preheat oven to 400.

Pour ½ c. broth and ½ c. wine in roasting pan. Add more broth and wine to pan juices every 20 minutes.  Roast pork to 145 degrees for medium rare, about 1 hour.  Skim fat off drippings before serving

Pan Roasted Chicken with Lemon Garlic Green Beans

Pan Roasted Chicken with Lemon Garlic Green Beans

 

6 T. olive oil

2 lemons – 1 sliced thinly, 1 juiced

4 cloves garlic minced

1 t. salt

½ t. pepper

¾ lb. green beans

8 small potatoes, quartered

4 chicken breasts, bone in skin on

 

Preheat oven to 450.

Coat the bottom of dish or cast iron skillet with 1 T. olive oil. Place sliced lemon in bottom of pan.  In a large bowl, combine remaining oil, lemon juice, garlic, salt and pepper.  Toss in green beans and stir to coat.  Put green beans on top of sliced lemons.  Toss potatoes into oil mixture and stir to coat. Put potatoes on top of green beans.  Put chicken in oil mixture and coat well. Put on top of potatoes.  Pour any remaining oil mixture on top of chicken.  Roast for 50 minutes.  Remove chicken and continue to cook beans and potatoes for 10-20 minutes.

Tilapia or Sole with Lemon Peppercorn Pan Sauce

Tilapia or Sole with Lemon Peppercorn Pan Sauce

 

¾ c. low sodium chicken broth

¼ c. fresh lemon juice

1 ½ t. drained brine-packed green peppercorns (couldn’t find so omitted)

1 t. butter

1 t. olive oil

2 – 6 oz. tilapia or sole fillets

¼ t. salt

¼ t. pepper

¼ c. flour

2 t. butter

 **I couldn't find the peppercorns on a quick trip to the store so I omitted them. Didn't miss them.

Combine first 3 ingredients.

 

Melt 1 t. butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish with s & p.  Place flour in a shallow dish. Dredge fish in flour, shake off excess.

 

Increase heat to med-high; heat 2 minutes or until butter turns golden brown.  Add fish to pan; saute 3 minutes on each side or until fish flakes easily.  Remove fish from pan.  Add broth mixture to pan, scraping to loosen browned bits.  Bring to a boil; cook until reduced to ½ cup (@3 min.) Remove from heat. Stir in 2 t. butter with a whisk.  Serve sauce over fish.

Prime Rib Soup

I had some leftovers from Christmas dinner.........I also didn't have mushrooms so didn't add them!    But it was pretty yummy.   Basic, but good!  

Ingredients

• 4 beef ribs, trimmed from a cooked prime rib roast
• 2 cups beef stock
• 1 potato, peeled and cut into 3/4 inch pieces
• 1 (8 ounce) package sliced fresh mushrooms

 

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup chopped fresh chives

Directions

1. Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
2. Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.