The BEST Swedish Meatballs

I give this one five stars!  If you are planning to serve over egg noodles may be wise to 1-1/2 the sauce recipe:

Serves: 6

INGREDIENTS

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil

• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

INSTRUCTIONS

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Coleslaw

2 bags of shredded coleslaw

Separate bowl:

3/4 cups of sugar
1/4 cup of dijon mustard (if recipe is halved 2 tblspn)
1/4 cup of cider vinegar
2 tablespoons celery seed
1 tsp salt
1/8 tsp pepper
2 cups of mayo

BAKED SPAGHETTI SQUASH AND CHEESE

INGREDIENTS:

• 5 1/2 cups cooked spaghetti squash (from about 2 small) see directions below:
• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1/4 cup flour (use ap gluten-free flour for GF)
• 2 cups skim milk
• 1 cup fat free chicken broth (vegetable broth for vegetarian)
• 2 cups (8 oz) Sargento 2% reduced fat mild cheddar
• salt and pepper, to taste
• 4 cups (about 4 oz) baby spinach
• 1/8 cup grated parmesan

DIRECTIONS:

1. Preheat the oven to 375ºF.
2. Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
3. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
4. Maintain the oven temperature.
5. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
6. Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.
7. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
8. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
9. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
10. Bake until bubbly and golden 25 to 30 minutes.

Baked Haddock

Ingredients

• 3/4 cup milk
• 2 teaspoons salt
• 3/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon ground dried thyme
• 4 haddock fillets
• 1/4 cup butter, melted

Directions

1. Preheat oven to 500 degrees F (260 degrees C).
2. In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
3. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Kielbasa and Cabbage Soup

YIELD: 8 SERVINGS

CABBAGE, KIELBASA AND POTATO SOUP

This Cabbage, Sausage and Potato Soup recipe is nice and hearty and comforting, it’s full of the best savory flavors, and it’s guaranteed to warm you right up!

TOTAL TIME: 45 MINS

 

PREP TIME: 10 MINS

 

COOK TIME: 35 MINS

INGREDIENTS:

• 1 pound kielbasa sausage*, sliced into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• 1 chopped onion
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 1 small green cabbage, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 6 cups chicken or vegetable stock
• 1 pound red potatoes, diced
• 1 tablespoon Italian seasoning, homemade or store-bought
• 1 bay leaf
• Kosher salt and freshly-cracked black pepper

DIRECTIONS:

1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the kielbasa to a separate plate, and set aside.
2. Add the olive oil, onions, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked kielbasa, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.  A pinch of crushed red pepper flakes will also help bring out the flavors.)

Chicken & Vegetable Stir Fry

 

Garlic Chicken Stir Fry

Recipe By:Teresa Shields

"A stir fry recipe I developed to satisfy a family of garlic lovers."

Ingredients

• 2 tablespoons peanut oil
• 6 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 bunch green onions, chopped
• 1 teaspoon salt
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 onions, thinly sliced

 

• 1 cup sliced cabbage
• 1 red bell pepper, thinly sliced
• 2 cups sugar snap peas
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch

Directions

1. Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
2. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

BBQ Salmon

Ingredients

Salmon:

• 1 1/2 pounds skin-on center-cut salmon
• Kosher salt and freshly ground black pepper 
• 2 tablespoons Dijon mustard 
• 1 cup crushed BBQ chips 
• 1/4 cup dark brown sugar 
• 1 tablespoon chili powder 
• 6 scallions, white and light green parts only, chopped 
• 1 clove garlic
• Zest of 1 lime (reserve the juice for the salad)

Salad:

• 2 teaspoons honey
• 1 teaspoon white wine vinegar
• Juice of 1 lime
• 1/2 jalapeno, diced 
• 1/3 cup olive oil 
• 5 cups watercress 
• 1 cup diced mango 
• 1/2 cup thinly sliced red onions
• Kosher salt and freshly ground black pepper 
• 1/4 cup toasted sliced almonds

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Watch how to make this recipe.

For the salmon: Preheat the oven to 450 degrees F.

Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.

In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.

Bake until the chip mixture is golden brown and crunchy, about 15 minutes.

For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.

Place the salad on a plate with the salmon and garnish the salad with the almonds.

Recipe courtesy of Katie Lee