Swedish Meatballs

 

Swedish Meatballs 

Ingredients

• 2 (10.5 oz) cans Cream of mushroom soup
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A1 sauce
• 1 packet dry onion soup mix
• 32 ounces bag frozen meatballs
• 1/2 cup sour cream

Instructions

• Load the slow cooker: Add the cream of mushroom soup, beef stock, Worcestershire sauce, A1 sauce, and the onion soup packet to your slow cooker. Whisk together until smooth. Add frozen meatballs, and stir to coat the meatballs evenly.
• Let it cook: Cover and cook on high for 2–3 hours, or on low for 4–5 hours, until the meatballs are heated through and the sauce is bubbling around the edges. 
• Finish with sour cream: With about 20 minutes left, stir in the sour cream. Let it warm and melt into the sauce.
• Serve and enjoy: Spoon over noodles, rice, mashed potatoes, or enjoy straight from the slow cooker. You can garnish with fresh parsley. 
  
  
  
  Serves 6(about 10 meatballs per serving in sauce mixture)

Nutrition facts 

(for meatballs and sauce only)

Calories: 638 | C 20g | P 27g | F 48g

Notes

Calculate extra calories and macros if served over egg noodles, mashed potatoes, or rice. 

Air Fryer Veggies

 

Air Fryer Veggies

These veggies are an easy side dish.

INGREDIENTS

Potatoes of choice, thinly sliced and bite size

Baby Carrots, thinly sliced and bite size

1 tsp olive oil, as needed

Ranch seasoning, as desired

DIRECTIONS

Add sliced potatoes and carrots to a large bowl. Toss with olive oil to help moisten carrots a little bit. Generously season veggies with ranch seasoning; stir to evenly coat. Air fry vegetables at 400° for 8-10 minutes, or until desired crispiness is achieved. 

Option: Air Fry potatoes only with ranch seasoning. No oil needed. Potatoes have enough moisture. 

One Skillet Chicken Enchiladas

One Skillet Chicken Enchiladas

INGREDIENTS

24 oz Lightly Breaded Chicken Breast Chunks

1.5 cups (12-15 oz) red enchilada sauce 

15 oz canned black beans, drained & rinsed 

1/2 cup salsa 

6 white corn tortillas, cut into 1” strips 

1cup Mexican blend cheese, shredded 

Optional toppings: 

Tomato 

Cilantro 

Avocado 

Sour cream or Greek yogurt 

INSTRUCTIONS 

1. Air fry breaded chicken according to package. Cut up chicken into bite sized pieces.

2.  In a large skillet; add chicken pieces, enchilada sauce, black beans, and salsa. Bring mixture to simmer and heat until black beans are tender. 

3. Add in strips of tortilla and stir gently until evenly coated. Top mixture with shredded cheese and cover for 3min. Garnish with your desired toppings. 

Serves 6

Nutrition per serving without toppings: 250 grams | 

436 calories, C 37g, F 14g, P 31g

Recipe substitute: Swap breaded chicken chunks for 1.5 lbs chicken breast cut up into bite sized pieces, 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp oregano, salt and pepper to taste. Step 1 is to season chicken pieces with all seasonings listed. Sauté in large skillet over medium heat. Cook until lightly browned and throughly cooked. Continue with step 2.

Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup

Source: Kris Stena E.

Ingredients:

1 pound rotisserie chicken breast, cooked and shredded

8 oz package diced ham

1 10oz can cream of potato soup

1 10oz can cream of chicken soup

20 oz milk

1 6 oz package shredded Swiss cheese

2 tablespoons (or more to taste) course ground dijon mustard

Directions: 

Add all ingredients into a crockpot. Heat soup on high for about 1 hour to where the milk and the cheese gets all incorporated. Or heat on low for 2-3 hours.

Makes 12 servings 

Nutrition: Per serving ?? g| 213 calories | C 9g | F 12g | P 18g

Recipe notes:

* Add a COOKED cubed potato if you want a more potato-y soup.

* Add a block of cream cheese.

* May substitute rotisserie chicken with any cooked and shredded chicken you have on hand! Nutrition facts were calculated with the exact ingredients above.

Ritz Cracker Sandwiches

Ritz Cracker Sandwiches

This is a great hot snack, appetizer, or lunch! I’ll admit, the sauce ingredients scared me, but trust it. These will be gone fast.

Ingredients:

32 Ritz crackers

16 slices (1/2 lb) deli ham

4 Swiss cheese slices, cut into quarters 

4 tablespoons butter, melted

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce 

1/2 teaspoon garlic powder

poppyseeds, to garnish

Instructions:

Preheat oven to 350°. Line a cookie sheet with parchment paper. Lay out 16 crackers in a single layer. Top each cracker with 1 folded slice of deli ham, 1 piece of quartered Swiss cheese, and top with the other 16 crackers to finish the sandwiches. 

Butter sauce: In a large glass measuring cup (or regular size bowl), whisk together the melted butter, dijon mustard, Worcestershire sauce, and garlic powder. Pour sauce evenly over the tops of each sandwich, and sprinkle with poppyseeds. 

Bake for 10 minutes. Serve immediately.

Breadstick Pizza

 

Breadstick Pizza

I had lots of left over breadsticks from our chili dinner last night, and had the idea to make them into a breadstick pizza! It was delicious!!!

Ingredients

• 8 Leftover breadsticks*
• 3 ½ cups shredded mozzarella, divided
• 1 15oz can pizza sauce
• 24 sliced pepperonis**
• dried oregano, to garnish

Instructions

• Preheat oven to 425˚F.
• Line a 9x13-inch pan with breadsticks.
• Cover with 1 1/2 cups of shredded mozzarella.
• Spoon pizza sauce over the cheese and spread it out.
• Top with sliced pepperoni.
• Sprinkle with 2 cups shredded mozzarella and oregano.
• Bake uncovered for 20-25 minutes.

8 servings

Nutrition

Serving: 1 piece | 337 calories | C 34g | F 15g | P 18g

* Recipe option if you don’t have leftover breadsticks, buy any frozen breadsticks from the store and follow the recipe. 

** I don’t like greasy pepperoni, so I cover a plate with paper towels, lay out a single layer of pepperoni, and microwave for 20 seconds. Pat pepperoni grease dry to absorb majority. Then continue with step 5.

Easy Breadsticks

Easy Breadsticks

Source: Amelia W.

My daughter ate these breadsticks at her cross country team dinner before Districts. She came home and raved about how perfect they were in much detail! She says they are best with the Parmesan cheese. 

This is actually a pizza dough recipe. The only difference for breadsticks is the pan and adding the seasonings before baking.

Instructions:

Preheat oven to 425°. In an electric mixer, whisk together and dissolve…

2 tablespoons active dry yeast

1 teaspoon sugar

2 cups warm water (between 110-115°)

Let rest for 10 minutes. Then whisk in…

2 teaspoons sugar

2 teaspoons salt

2-4 tablespoons vegetable oil

Change to a bread hook and add 4 cups flour. Knead with more flour as needed if dough is extra sticky. 

Butter a cookie sheet with softened butter. Roll out dough on pan to get it started, finish pressing dough into the edges evenly with hands. Brush with melted butter, sprinkle on garlic salt, and Parmesan cheese. Let rise for 15 minutes. Bake for 15-20 minutes. With a pizza cutter, cut across the short center, then cut thin long strips lengthwise to make 16 breadsticks. 

* For thicker breadsticks, let rise for 30 minutes before baking.

16 servings

Nutrition facts per breadstick: 141 calories, 24g C, 3g F, 3g P

Ravioli Lasagna

Ravioli Lasagna 

Source: Kris Stena E.

INGREDIENTS:

• 1 pound ground Italian sausage
• 1 pound ground beef
• 1 medium yellow onion, diced
• 2 tsp minced garlic
• 24 oz can spaghetti sauce
• 11.5 oz can V8 vegetable juice
• 25 oz bag frozen cheese ravioli 
• 1 pound cottage cheese
• 2 eggs
• 2-3 cups shredded mozzarella cheese
• 2-3 cups shredded medium cheddar cheese
• 1-2 teaspoons Italian seasoning flakes
• 1-2 teaspoons ground oregano 
• 1 teaspoon garlic powder
• 1 teaspoon parsley flakes

INSTRUCTIONS:

Preheat oven to 375° and lightly grease a 9×13" baking dish.

Meat mixture: In a large skillet, cook Italian sausage, beef, onion and garlic over medium heat until meat is browned. Stir in spaghetti sauce and V8. Simmer for a couple of minutes until onions are tender. Add frozen raviolis and gently mix in.

Cheese mixture: In a separate large bowl, whisk together cottage cheese with eggs. Then add mozzarella, medium cheddar, and spices; stir to mix.
In a baking dish, spread half the meat mixture into the bottom, and top with half of the cheese mixture. Repeat layers using the other half of meat mixture and the other half of cheese mixture.
Lightly grease a piece of tin foil and cover tightly. Bake for 45 minutes, or until raviolis are tender. Uncover and broil for 4-5 minutes to brown the cheese as desired.


12 Servings

• NOTES

  Ingredients and Substitutions:

  • Cottage Cheese: you can swap this for 1 pound of ricotta cheese.
  • Spaghetti sauce: you can swap this for a marinara sauce.
  • Cheese Raviolis: you can swap this for any kind of ravioli you prefer, or use tortellini instead.

   

  NUTRITION

  Per Serving: Calories: 492 | C 24g| P 33g | F 29g