From Our Kitchen to Yours... Easy Recipes by Mom and Me!!!

Italian-Style Meatballs

2009-10-07T13:55:00.000-07:00

Ingredients

2lbs. ground beef (93% lean which means 7 grams of fat per 100)
2/32 oz. jars of your favorite pasta sauce (Look for a variety with no added sugar or where ingredients like sugar and corn syrup occur at the end of the ingredient list. Ingredients are listed by volume in descending order. Also consider low-sodium sauces or you can try our delicious homemade ITALIAN-STYLE GRAVY)
1/2 tsp. pepper
3 tbsp. pecorino romano cheese (Specifically Locatelli or consider Kraft reduced fat parmesan cheese)
1/2 cup Italian-style bread crumbs
3 1/2 tbsp. mayo ( Try Kraft or Hellmans canola or olive oil blend or the light mayo of your choice)
1 tsp. garlic powder
1 tsp. onion powder

DIRECTIONS

1. Put sauce into a large deep pot and set the burner to simmer. Cover.
2. In large bowl blend ingredients thoroughly. (We use our hands)
3. Roll meatballs to desired size. We roll ours fairly small with about 2 tbsp. of meat mixture.
4. Place meatballs about 12 at a time on a microwave-safe, racked dish. These dishes have built in racks to
    allow drippings to drain. If you don't have a racked microwave-safe plate any microwave-safe plate will
    do, even a glass pie pan. BE CAREFUL when you remove whatever type of plate you use because the
    drippings will be sizzlingly hot.
5. Place meatballs into microwave, covered. Use a microwave-safe lid or cover with wax paper to prevent
   splatter.
6. Cook meatballs on high for 6 minutes or until mostly brown on the outside. Don't worry about uncooked
    spots or cooking them throughout, as they will finish cooking in the sauce. ( Microwave times vary,
    some will be faster and some microwaves will need more time. Ours is slow, we need 6 minutes. Check
    meatballs about every 2 minutes. When they're mostly cooked on the outside they are ready to go in the
    already simmering sauce.
7. Place meatballs in sauce one at a time. Don't add the drippings! Make sure you turn the burner off while
    adding meatballs. Sauce will be very hot, splatter will burn you.
8. Bring sauce to a low boil, covered.
9. Reduce heat and simmer for about 20 minutes or until meatballs are cooked through ( Make sure to stir
    occasionally.)
10. Ladle over your favorite pasta or raviolis or load onto rolls topped with 2% mozzarella cheese
      (shredded) for a tasty meatball sub.

Chicken Tortellini Soup with Mustard Greens

2009-09-16T17:49:00.000-07:00

Ingredients

1 lb. bag frozen tortellini (Keep tortellini frozen until ready to be added to broth)
2 qt. (2/32oz. container) chicken stock or broth (We like Rachel Ray Stock In A Box)
1 lb. ground chicken
5 oz. frozen greens, thawed (We like mustard geens, turnip greens and kale)
1 tbsp. (heaping) light mayonnaise (We like Kraft or Hellman's olive oil or canola blend, cholesterol free)
1/4 cup Italian Style bread crumbs
2 tsp. onion powder
2 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. favorite light sprinkle cheese (We use Kraft reduced fat parmesan)
1 tsp. chicken bouillon or chicken base (low-sodium optional)
1 can white beans drained thoroughly

Directions

2009-09-16T17:06:00.000-07:00

1. Pour both boxes of broth into a deep stewing pot.
2. Add boullion.
3. Bring to a boil.
4. While broth is coming to a boil, combine ground chicken, mayo, bread crumbs, onion and garlic powder, pepper and cheese. (We blend these ingredients in a large bowl with our hands)
5. Roll meatballs about the size of a tsp. (Yields about 60 bite-sized meatballs)
6. When broth comes to a boil reduce heat to low simmer, cover and close lid vents if necessary. This will keep the broth from evaporating.
7. Add meatballs. (Drop meatballs in the broth 2 or 3 at a time with your fingers. Don't try to scoop them in with a spoon because they will be very soft and will come apart and lose their shape)
8. Bring meatballs and broth to a boil.
9. Add greens and beans.
10. Reduce to simmer.
11. Add tortellini and remove from heat.
12. Check tortelllini in about 5 min. for tenderness. (When the tortellini is tender your soup is done)
Serve immediately or remove to a cool container and refrigerate as tortellini will continue to soften in hot broth.

2009-09-14T18:26:00.000-07:00

yay!