Grandma Salazar's Albóndigas Soup

YIELD: 8 servings (serving size: about 1 cup soup and 1 1/2 teaspoons cilantro)
COURSE: Main Dishes, Soups/Stews
Ingredients
1 cup boiling water
1/2 cup short-grain rice
Cooking spray
2 cups chopped onion, divided
1 (1-ounce) slice white bread
1/2 cup minced fresh cilantro, divided
1 teaspoon ground cumin
3/4 teaspoon salt, divided
1 1/2 teaspoons dried oregano
1/2 pound lean ground pork
1/2 pound ground sirloin
2 large egg whites
1 cup chopped carrot
1 garlic clove, minced
1 cup chopped seeded peeled tomato (about 8 ounces)
4 cups (1 [32-ounce] carton) fat-free, less-sodium chicken broth
2 tablespoons chopped fresh mint
2 cups chopped zucchini
1/4 teaspoon freshly ground black pepper

Preparation
Pour water over rice, and let stand 20 minutes. Drain.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.
Note: Note: Chilling the meatballs for 20 minutes helps them hold their shape when cooked. Albóndigas (ahl-bon-dee-gas) is Spanish for "meatballs".
Traci Des Jardins, Mijita, San Francisco, California, Cooking Light
MAY 2005

Freezing Soup Tips

http://www.tasteofhome.com/Cooking-Tips/Soups---Stews/Freezing-Soup

Belgian Waffles with Strawberry Sauce

Waffles
1 box of Krusteaz Belgian Waffle Mix
4 eggs
2/3 cup oil
3 cups water

1. Blend ingredients together with a wire whip until smooth.
2. Pour about 2/3 cup batter onto preheated and lightly greased waffle iron.
3. Cook waffles 3-4 minutes until golden brown.

Strawberry Sauce
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 lemon, zested and juiced
1 tablespoon cornstarch


1. In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch.
2. Bring to a simmer and whisk gently until mixture thickens slightly.

Serve waffles with powdered sugar and strawberry sauce.

Breakfast Casserole

6 slices bread, crusts removed
2 cups sharp cheddar cheese, grated
2 cups monterey jack cheese, grated
4 oz. green chilis
9 eggs
3 cups milk
3/4 teas. paprika
1 1/4 teas. oregano
3/4 teas. dry mustard
salt and pepper, to taste
1 1/2 pounds sausage or bacon, cooked and crumbled

1. Butter bread and place buttered side down in a 13x9 pan.
2. Mix cheeses and chilis and spread over bread.
3. Mix remaining ingredients, except for meat, and pour over cheese.
4. Sprinkle meat over casserole.
5. Chill casserole overnight.
6. Pre-heat oven to 325. Bake for 1 hour. Cool 10 minutes.

Southwest stuffed Bell Peppers

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Missionary Meatloaf

Ingredients:
2 lbs lean ground beef
2 eggs, beated
1 c bread crumbs
1/2 c chopped onion
1/2 c grated carrot
1/2 c ketchup
1/4 c bbq sauce
1/2 c milk
1 t salt
1 t pepper
1 t dried thyme
1 t dried sage
1/2 lb bacon strips uncooked
1 recipe meatloaf sauce

In a large bowl combine all ingredients except bacon and meatloaf sauce. Mix well. Place in greased 9x6 inch loaf pan. Cut bacon strips in half and place over meatloaf to cover. Bake at 350 for 1 hour. Remove from oven and drain off excess juices. Spoon on enough meatloaf sauce to cover top. Reserve additional sauce for passing around the table. Return to oven and bake for an additional 20 minutes or until meatloaf is done. Let it stand a few minutes before cutting. Makes 8 servings.

Meatloaf Sauce
2 c Ketchup
2 c Brown Sugar

I left out the bacon for two reasons. First, you all mentioned you wanted healthier meals. Second I had 3 lbs of bacon but it was frozen and I only remembered after I was done with my shopping that you can't thaw raw meat and re-freeze it. The recipe for the meatloaf sauce is ok but too sweet in my opinion. I prefer my favorite bbq sauce or just plain. I serve this with veggies or salad and mashed potatoes.

Steak and Chop Tri-tip re-do

Ingredients:

Tritip
Lawry's Steak and Chop Marinade

Instructions:
Defrost. Heat grill and cook to desired wellness.
YUM!

Here is the homemade marinade

Ingredients:

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Directions:

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Eric's Chicken Surprise

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

1/2 cup milk

2 cups diced cooked chicken

1/2 cup Pace® Picante Sauce

1 can (about 4 ounces) chopped green chiles (optional)

1 teaspoon chili powder

8 flour tortillas (8-inch), warmed

• Stir the soup and milk in a small bowl.
• Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
• Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
• Bake at 375°F. for 35 minutes or until the filling is hot.

Teriyaki Chicken

Ingredients

• 1 cup soy sauce
• 1 cup water
• 3/4 cup white sugar
• 1/4 cup Worcestershire sauce
• 3 tablespoons distilled white vinegar
• 3 tablespoons vegetable oil
• 1/3 cup dried onion flakes
• 2 teaspoons garlic powder
• 1 teaspoon grated fresh ginger

Directions

1. In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!
2. Pour mixture over chicken. Cover and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

or
3. Cook the chicken on the BBQ turning once until desired doneness. For extra sauce, place the chicken on foil while on the BBQ so all the sauce doesn't run off.
Serve with rice and veggies.

Shredded Pork Taquitos

•1 (16 oz.) bottle Kraft Zesty Italian Dressing
•1 Tbsp chili powder
•1 Tbsp cumin
•3 cloves garlic, minced
•5 skinless, boneless chicken breast
Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour.

Super Bean Burritos

•1 cup brown or white rice (or 2 cups already cooked rice)
•2 tablespoons olive oil
•1 medium onion, diced
•3 cloves garlic, finely minced
•1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles which is what I did)
•1 teaspoon cumin
•Salt and pepper to taste
•3 tablespoons tomato paste
•2 cans (15 oz. each) pinto beans, drained and rinsed (I used black beans)
•1 1/2 cups water
•1 (10 oz) package frozen corn or 1 can whole kernel corn, drained (I personally would recommend the frozen corn)
•6 green onions, white and green parts finely chopped
•1/2 teaspoon garlic powder
•1/2 teaspoon onion powder
•16 burrito-sized (10-inch) flour tortillas
•2 cups shredded Monterrey Jack cheese (or whatever kind of cheese you have)
1.Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
2.Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
3.Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
4.Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
5.Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption.
For enchilada style:I put 5 burritos in a baking dish. Then I poured a (10 oz.) can of green enchilada sauce. You can use more enchiada sauce it you like. The 10 oz can just gave them a light coating. Make sure that the sauce completely covers the burritos, you can use a sppon to help spread it around. Then sprinkle with 1 cup or so of shredded Monterrey jack cheese. Turn oven to broil. Place baking dish on middle rack of the oven (not the top) and broil until the cheese is nice and melty.

To Freeze: Put burritos on a baking sheet in the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

recipe from http://realmomkitchen.com/1087/super-bean-burritos/