Wednesday, October 27, 2010

Asian Meatball Skillet

Keeping all the ingredients on hand makes this dish a simple and easy weeknight supper.  Dinner is on the table in 15 minutes and it's nutritious too.

1/2 bag of frozen meatballs or 24 homemade meatballs (thawed)
1 package oriental flavor ramen noodles crushed
1 steamer bag of sugar snap pea pods
1/2 cup shredded carrots
1/3 cup asian sesame vinaigrette (Wish Bone makes a great light version)
1 cup water

1.  In a non-stick skillet, bring water to a boil.
2.  Meanwhile cook pea pods according to directions.
3.  Once the water is boiling add the ramen with seasoning packet, dressing, meatballs and carrots.
4.  Simmer for about 5-10 minutes until meatballs are heated through.
5.  Mix in the pea pods and serve.

Makes 4 servings

Tuesday, October 19, 2010

Pumpkin Pie Overnight Oats

Now you can have the delicious flavors of pumpkin pie for breakfast and it's even good for you too!!

1/2 cup old fashioned rolled oats
4oz canned pumpkin (not pie filling just plain pumpkin)
1/4 cup skim milk
1Tbsp brown sugar
1tsp cinnamon
1/4tsp nutmeg

1.  Mix all the ingredients together.
2.  Chill overnight.
3.  Warm in the microwave for about 45 seconds and enjoy!!!

Makes 1 serving.
Publish Post

Sunday, October 10, 2010

Pumpkin Cookies with Browned Butter Frosting

I made these yummy fall cookies today for my daughter to take for her 4K birthday snack on Monday.  They are incredibly delicious and very easy.  I love the frosting.


3/4 cup unsalted butter softened
2/3 cup sugar
2/3 cup packed brown sugar
2 eggs
2tsp vanilla
1-15oz can pumpkin (not pumpkin pie mix)
2 1/2 cups flour
1tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg

3 cups powdered sugar
1tsp vanilla
3Tbsp milk
1/3 cup unsalted butter (Do not use margarine or spread.  It will burn.)


1.  Pre-heat oven to 375.
2.  Beat butter, both sugars, and vanilla until well mixed.
3.  Beat in pumpkin and eggs.
4.  On low speed, beat in flour, baking soda, cinnamon, and nutmeg until well blended.
5.  Using a 1Tbsp cookie scoop, drop onto a well greased cookie sheet.
6.  Bake for 10-12 minutes until bottom is lightly brown and cookie is set.
7.  Cool completely for at least 45 minutes to 1 hour.

8.  In a medium mixing bowl, add powdered sugar, vanilla, and milk.
9.  Melt butter in a saucepan over medium heat until it's a medium brown color.  Stir constantly to avoid burning.
10. Pour butter on top of powdered sugar mixture and beat on low speed for 1 minute until well mixed.
11.  Add either more powdered sugar or milk if needed depending on desired consistency.
12.  Frost the cooled cookies and let set (frosting will be more like a glaze and will harden when cooled)

Makes approximately 60 cookies

Monday, October 4, 2010

Meatball Stroganoff

Now that you know how to make your own meatballs, you can enjoy this delicious meatball stroganoff


24 meatballs (recipe can be found here: )
1 pkg pre-sliced baby bella mushrooms
1 Tbsp olive oil
1 can 98% fat free cream of mushroom soup
2 oz 1/3 less fat cream cheese
1/2 cup fat free sour cream
1/4 cup skim milk
freshly ground black pepper
1/2 pkg egg noodles (or 4 cups cooked)

1.  Prepare the egg noodles according to package directions and drain after cooking.
2.  While the egg noodles are cooking, add 1Tbsp olive oil to non-stick/cast iron skillet over medium high heat and saute the mushrooms until cooked through.
3.  Add the soup, cream cheese, sour cream and milk to the mushrooms and mix until well combined then bring to a simmer.
4.  Add the meatballs and some freshly ground black pepper.
5.  Simmer until meatballs are heated through.
6.  Serve over egg noodles.

Makes 4 servings (6 meatballs + sauce and 1 cup cooked egg noodles per serving)

Marvelous Homemade Meatballs

Recently I had put meatball stroganoff on the menu for dinner and I usually use frozen meatballs for that.  I've since discovered that the price has increased on those and I am not paying $8 a bag for meatballs when I can make my own better and less expensive.  So I found a recipe and made my own. 


1lb 93/7 lean ground turkey (or beef)
1 packaged Jimmy Dean reduced fat pork sausage
2 slices of bread
1/4 cup skim milk
2 egg yolks
3 Tbsp olive oil (divided)
1/2 cup chopped onion
2-3 garlic cloves minced
1 Tbsp kosher salt


1. Pre-heat oven to 300F
2. Tear the bread into pieces and place in a small bowl with the milk.  Set aside.
3. Saute the onion in 1Tbsp olive oil until tender.  Add the garlic for the last minute of cooking.  Set aside.
4.  In the bowl of a stand mixer, combine the turkey, pork, bread mixture, onions, egg yolks, 1Tbsp kosher salt, and some freshly ground black pepper.
5.  Using a 1 Tbsp cookie scoop, scoop out the meatballs onto parchment paper.
6.  Heat a non-stick skillet or cast iron skillet on medium high heat.  Add 1tbsp olive oil and sautee the meatballs until brown on all sides.  May need to do in 2-3 batches using 1Tbsp olive oil for each batch.
7.  After the meatballs have been browned, place on a cookie sheet and put in the oven for 5-8 minutes until fully cooked through.

Makes approx 46-48 meatballs