Meatball stew

2 lb bag Italian Meatballs
2 cups diced sweet potatoes
2 cups diced carrots
1 cup diced celery
6 oz can tomato paste
32 oz beef broth
2 cups frozen peas
2 cups frozen corn
2 cups cooked pasta if desired

Place meatballs, sweet potatoes, carrots, celery, tomato paste and broth in slow cooker.  Cook on low for 6-8 hours or high for 3-4 hours until vegetables are soft.   Add frozen peas, corn and cooked pasta.  Cook another 30 minutes. 

Party Pizzas

 

 

1 lb lean ground beef
1 lb Italian sausage
1 lb Velveeta
1 Tbsp ketchup
1 Tbsp Worcestershire sauce
1-2 loaves party rye bread (I used Pepperidge Farm Jewish rye or Dark Pump)

optional -
1 8 oz can mushroom bits and pieces
1 15 oz can black olives

Brown meats and drain.   Add in velveeta (cut into cubes), ketchup and Worcestershire sauce.  Stir frequently until cheese is melted and creamy. 
If adding mushrooms and/or black olives:
Drain and dice up into smaller pieces.  For the olives, I slice them and reserve about 60 - 70 slices to put on top of the pizzas, then dice the remaining olives. 
Stir in mushrooms and olives while melting the cheese.

Line baking sheets with parchment paper.  Lay out slices of bread in a single layer on the baking sheets.  Place a rounded teaspoon of the meat mixture on each slice and spread around a little bit to almost cover the bread ( I like to leave a little edge to allow for the mixture spreading as it bakes. ) 
Bake at 350 for 10 - 15

I made two batches and put them in the freezer on the baking sheets.  Once frozen, place in a ziplock bag and you have a quick appetizer for the holiday parties.   From frozen, place on parchment lined baking sheets and back at 350 for 15 - 20 minutes. 

Batch without mushrooms and olive - made 52 pizzas (1.5 loaves of bread)
Batch with mushrooms and olves - made 68 pizzas (2 loaves of bread)

Cucumber salad with pickled onion

1/2 small red onion, thinly sliced 

2 tbsp rice vinegar

1 tbsp Dijon mustard

1 tsp sugar

1/2 tsp salt

pepper to taste

Orange bell pepper, chopped

2 English cucumbers, sliced

2 tsp dill weed 

Whisk together vinegar, mustard, sugar, salt and pepper. 

Add onions and stir to coat.  Let sit at least 15 minutes or can refrigerate overnight. 

Stir in the orange pepper, cucumber, and dill weed. Stir to mix. 

Pork Medallions on Sautéed Squash

1 1/4 lb pork loin, cut medallions about 1 inch thick

1 tbsp oil

2 small zucchini, sliced

2 small yellow squash, sliced 

1 small red onion, sliced

1 clove garlic minced

1 tsp coriander

1 tsp curry powder

1 tsp cumin

3/4 tsp salt

Heat oil in a large skillet over medium high heat. Season the pork with salt and pepper.  Place in hot oil and cook until done, turn halfway through ( the original recipe said 6 minutes on each side but mine were still pink - I think it was more like 10 minutes on each side ) 

Remove pork to a plate and keep warm

Add garlic and onions to the skillet and sauté on medium until onion starts to wilt.  Add zucchini and squash. Sauté 5-6 minutes until crisp tender.  Add spices and salt. Stir to blend. 

Place 1/4 of the squash on plate and top with a couple of the pork medallions. 

Chicken and corn chowder

Chicken and Corn Chowder 

1 1/2 lb boneless Chicken Breast 

1 cup diced onion

1 green bell pepper, diced

2 cups frozen corn kernels

2 tbsp minced garlic

1 can diced tomatoes with chilies

5 tbsp taco seasoning

1 tbsp vegetable soup base

1 to 1 1/2 lb diced potatoes

3 cups water 

1 cup heavy cream ( can omit to reduce calories - more like a soup then)

For freezer meal, place everything except the potatoes, water, and cream in a gallon freezer bag.  Place in a second bag - freeze.   To prepare, thaw overnight in the frig. To cook, place bag contents, potatoes and water in slow cooker - 6 hours on low or 4 hours on high.  May need a little more time if it is still partially frozen when you put it in the slow cooker.

When cooked, stir in heavy cream if you are using it.  

Serve with sour cream, diced avocado and/or cilantro.

General Tso's Pork Stir Fry

General Tso's Pork Stir Fry (4 servings)

1 lb pork tenderloin
2/3 cup chili sauce (I used Wildtree Sweet and Spicy Thai Chili Sauce)
1 to 1.5 cup diced carrots
1 to 1.5 cup diced celery
1 cup diced onion
Chicken broth

Place pork tenderloin and chili sauce in a ziplock bag and marinade in the frig for 1 hour or more.  This can also be frozen to have on hand.
Slice pork into bite size pieces.  Reserve chili sauce.
Spray a large skillet with oil and heat to medium high.   Stir fry the port for 2-3 minutes or until browned and cooked through.  Remove pork and set aside.
Add vegetables to the skillet and stir fry 2-3 minutes or until crisp tender.
Return pork to the skillet and add the reserved chili sauce.   Stir to heat through.  Add a little chicken broth if it is too think.

Serve over hot rice.