Tuesday, April 18, 2017

Baked Italian Meatballs


  • 1 lb Italian sausage
  • 2 lbs lean ground beef
  • 2 tsp minced garlic {4 cloves}
  • ⅓ cup fresh basil – finely chopped
  • 2 eggs
  • ½ cup Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup milk
  • ½ tsp salt
  • ½ tsp black pepper

  1. Preheat oven to 425 degrees. Lightly grease a baking sheet.
  2. Mix together all ingredients by hand. Roll into 1½-inch balls, place on baking sheet and bake for 12-15 minutes (until insides are no longer pink).
  3. Turn oven to broil and cook for an additional 3-4 minutes to brown and crisp the outside of the meatballs. Serve over pasta with marinara or Alfredo sauce. Yum!
This recipe yields about 50 meatballs -- which is way too many for my family of three, so I always freeze half of the meatballs for a later meal (which still leaves plenty cooked for dinner and for my husband's lunches that week!). 

To Freeze:
  1. Place meatballs on baking sheet and pop into the freezer for 20 minutes. 
  2. Remove from freezer and place all meatballs in freezer bag and put back in the freezer -- freeze for up to 3 months.
  3. When ready to bake, remove from freezer and thaw on greased baking sheet. Follow baking directions above once thawed.

Tuesday, February 28, 2017

March 2017 Meal Planning

1. Beef & Bean Oven Tacos and salad
2. Easy Grilled Chicken, rice pilaf and Simple Roasted Brussels Sprouts
3. Pork Chops Yum-Yum with quinoa and roasted veggies
4. Denver Restaurant Week Dinner Out! 🌄
5. Leftovers 
6. Homemade Pizza and Caesar salad
7. Pioneer Woman's Perfect Pot Roast with mashed potatoes and green beans
8. Crispy and Tender Baked Chicken Thighs, butternut squash and biscuits
9. Tin Foil Hobo Packets
10. Leftovers
11. Date Night ➽
12. Ham n' Cheese Crepes with salad
13. Stuffed Bell Peppers
14. Turkey Meatloaf with Kabocha squash
15. Green Pepper Chili with cornbread
16. Leftovers
17. St. Patrick's Day! Corned Beef and Cabbage with carrots and Crusty Bread
18. Healthy Beef Stew
19. Chicken burgers and Sweet Potato Fries
20. Breakfast for Dinner! Pancakes, bacon and fresh fruit
21. Crockpot Sesame Chicken over rice with asparagus
22. Shrimp Scampi Zoodles
23. Slow Cooker Creole Jambalaya
24. Leftovers
25. Takeout
26. Soup and grilled cheese
27. Zuppa Toscana Soup with Quick Soft Breadsticks
28. Slow Cooker Chicken Curry over rice with naan
29. Grilled steak with Roasted Parsnips and Carrots
30. Slow Cooker Carnitas tacos and guacamole
31. Leftovers

Wednesday, February 15, 2017

Meal Planning for 2/16 -- 2/28

Thursday (Feb 16) -- Leftovers
Friday (Feb 17) -- Chicken Fajitas with Fajita Seasoning and Guacamole
Saturday (Feb 18) -- Chicken Burgers (from Costco) with Sweet Potato Fries
Sunday (Feb 19) -- Turkey Pepperoni Pizza
Monday (Feb 20) -- Beef, Tomato and Acini di pepe Soup
Tuesday (Feb 21) -- Slow Cooker Beef Tacos and fresh fruit
Wednesday (Feb 22) -- Leftovers
Thursday (Feb 23) -- Soup and grilled cheese sandwiches
Friday (Feb 24) -- Korean Pork Chops and Simple Roasted Brussels Sprouts
Saturday (Feb 25) -- Slow Cooker Chicken Noodle Soup
Sunday (Feb 26) -- Birthday dinner out for my girl 💜
Monday (Feb 27) -- Simple Ground Beef Enchiladas and salad
Tuesday (Feb 28) -- Salisbury Steak Meatballs over mashed potatoes with green beans

Tuesday, January 31, 2017

Meal Planning for 1/30 - 2/15

We are focused on making healthy eating choices right now, so this menu reflects a balanced menu!

Monday (Jan 30) -- Meatballs with spaghetti sauce over spaghetti squash
Tuesday (Jan 31) -- Slow cooker Chicken Teriyaki Stir-Fry over rice
Wednesday (Feb 1) -- Mediterranean Shrimp with rice pilaf and asparagus
Thursday (Feb 2) -- Garlic-Rosemary Tri-Tip Roast with Simple Roasted Brussels Sprouts
Friday (Feb 3) -- Green Pepper Chili and cornbread
Saturday (Feb 4) -- Leftovers
Sunday (Feb 5) -- Super Bowl! Healthy Chicken Nachos
Monday (Feb 6) -- Mongolian Beef over rice
Tuesday (Feb 7) -- Slow Cooker Creole Jambalaya over rice and biscuits
Wednesday (Feb 8) -- Leftovers
Thursday (Feb 9) -- Baked chicken thighs and roasted veggies
Friday (Feb 10) -- Quick Taco Salad with Guacamole
Saturday (Feb 11) -- Valentine's Dinner Celebration (because we have plans on the 14th): Grilled steak, Twice Baked Potatoes and asparagus
Sunday (Feb 12) -- Turkey Meatloaf and roasted red potatoes and carrots
Monday (Feb 13) -- Crock Pot Sesame Chicken over rice with green beans
Tuesday (Feb 14) -- Chicken & Gravy with mashed potatoes and squash medley
Wednesday (Feb 15) -- Mexican Casserole and salad

Sunday, January 8, 2017

Slow Cooker Creole Jambalaya

  • 1½ pounds of boneless, skinless chicken breast, chopped
  • 13-ounce turkey kielbasa, sliced
  • 12-ounce bag of Cajun style mirepoix blend (or 1 cup each of chopped green bell pepper, onion and celery)
  • 15-ounce can of diced tomatoes
  • ½ cup chicken broth
  • 1-3 tsp cayenne pepper (depending on how spicy you'd like it!)
  • 1 tsp dried oregano
  • 1 tsp Creole seasoning
  • 1 tsp minced garlic


Combine all ingredients in slow cooker and cook on low for 6 hours or high for 3 hours. Serve over rice.

Freezer Directions:

This is a great recipe to freeze. In fact, I usually make one or two extra batches when I make it for dinner to freeze for later. For best results, combine all ingredients in Ziploc freezer bag, label and pop in your freezer (use within 3 months). When ready to cook, thaw in refrigerator and follow directions above.

Sunday, August 30, 2015

September 2015

1. Leftovers
2. Ham and Gruyere Quiche and fruit
3. Cheesy Oven Baked Tacos and green salad
4. Chicken Stuffed Poblano Chiles and Mexican-seasoned butternut squash
5. Tin-Foil Hobo Packets
6. Grilled Pizza and popcorn
7. Labor Day! BBQ Chicken Kebabs, potato salad and grilled corn-on-the-cob
8. Crock Pot Cheese Tortellini Soup and Cheddar Bay Biscuits
9. Breakfast for dinner! Fluffy French Toast, breakfast sausage and fruit
10. Turkey Chili and cornbread
11. Chicken Lazone over angel hair pasta with green beans
13. Crock Pot Korean Beef over rice with fresh, sautéed green bean
14. Sausage, Cabbage and Onions and Crusty Bread
15. Shepherd's Pie Casserole
16. Baked chicken thighs, easy boxed rice and green beans
17. Salisbury Steak Meatballs and steamed veggies
18. Chicken Saltimbocca, rotini pasta with marinara sauce and roasted asparagus
19. Leftovers
20. Chicken Fajita Quesadilla with homemade Fajita Seasoning
21. Pot roast with potatoes and carrots
22. Chicken sausage with roasted parsnips and carrots
23. Happy First Day of Fall! Sloppy Joe Casserole with steamed veggies
24. Italian Herb Chicken and green salad
25. Easy Sheet Pan Chicken, baked sweet potatoes and Roasted Brussels Sprouts
26. Ground Beef Chalupas and Guacamole
27. Cheese ravioli (store-bought) with marinara sauce and green salad
28. Rosemary Turkey Stroganoff and green beans
29. Potato & Ham Chowder
30. Leftovers

Monday, July 27, 2015

Shepherd's Pie Casserole


  • 3 tablespoons butter
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/4 cup fresh rosemary, chopped
  • 1 teaspoon ground sage
  • 1/2 cup beef broth
  • 4 medium potatoes
  • 1/2 cup milk
  • 1 1/2 cups green beans (one can)
  • salt and pepper to taste
  • 1/2 cup shredded Colby Jack cheese (optional)
  • paprika to taste


Preheat oven to 350 degrees.

Melt 1 tablespoon butter in large skillet over medium heat and sauté onion and garlic until soft. Add ground beef and cook until brown. Remove grease. Add rosemary, sage and beef broth to ground beef and simmer for 5 minutes (or until broth is almost gone). Salt and pepper to taste. Spoon into bottom of a 2-1/2 quart casserole dish. Spread green beans on top of ground beef.

While cooking the ground beef, peel and slice potatoes and boil in hot water (hint: you're making mashed potatoes!). Boil until potatoes are soft. Drain water and begin mashing potatoes, adding milk and the remaining 2 tablespoons butter. Salt and pepper to taste. Add milk as needed for desired consistency. Spread mashed potatoes over the green beans evenly. Sprinkle with cheese and paprika as desired.

Bake at 350 degrees for 30 minutes or until heated throughout. Serves 6.