QuiltLady – Page 190 – Chasing MY Life WHEREVER it Leads ME

FRENCH ONION PASTA BAKE

This recipe is for recipe experiment night. I was looking for a tasty alternative that I could also use as leftovers for my lunches. I am happy to report that it was a success!
FRENCH ONION PASTA BAKE
6 ounces penne pasta
1 tablespoon butter
1 tablespoon avocado oil
8 ounces button mushrooms, 1/4 inch slices
1 large shallot, halved and sliced
2 cloves garlic, minced
2 tablespoons Better than Chicken bouillon
4 ounces heavy cream
2 tablespoons Marsala Wine
3-4 FRESH thyme sprigs
3/4 cup seasoned croutons, crushed
4 ounces shredded Mozzarella

Preheat oven to 400°.
Spray baking dish with non-stick cooking spray.
Prepare pasta al dente.
Drain pasta WELL and set aside.
In a large skillet melt butter and avocado oil.
Add mushrooms, onions and garlic. Season with FRESH ground salt and pepper, stirring and cooking 10-12 minutes until caramelized and deep brown.
Whisk together the Marsala wine, cream, two-thirds of the thyme, and the bouillon base. Add to the mushroom mixture stirring and blending together until heated through.
Fold in the pasta and then half the cheese.
Spread into prepared baking dish.
Top with remaining cheese and crushed croutons.
Bake 10-15 minutes until cheese is melted and golden.
Top with remaining thyme.

NOTE: Penne pasta works best, but any other similar sized pasta would work well too.

BAKED SOUTHWEST PORK CHOPS

BAKED SOUTHWEST PORK CHOPS
6 -8 boneless pork chops
1 tablespoon butter
1 tablespoon avocado oil
1 small red onion (I use the purple because it gives it more flavor), halved and thinly sliced
1 can Campbell’s cream of sweet corn soup
1 small can green enchilada sauce
1 small can chopped green chiles, DRAINED WELL
1 can shoepeg corn, DRAINED WELL
4 ounces sour cream
1 package Laura Scudder’s green onion dip mix
FRESH ground sea salt and black pepper, to taste
2 large white potatoes, peeled and thinly sliced
sliced mini peppers

Generously season pork chops with FRESH ground sea salt and black pepper.
Melt butter and avocado oil in skillet over medium high heat.
Sear your pork chops in a skillet.
Preheat oven to 350°.
Spray baking dish with non-stick cooking spray.
Whisk together the soup, sour cream and enchilada sauce.
Fold in the corn and green chilies.
Spread half the sauce on the bottom of the baking dish.
Top with the potatoes slices.
Top with a thin layer of the sauce.
Place browned pork chops in the baking dish in a single layer on top.
Top with the sliced onions.
Pour remaining sauce over the top and spread even.
Top with sliced mini peppers.
Bake in the oven for about 60 minutes or until potatoes are tender.
Serve hot.

TERIYAKI & ENCHILADA CHICKEN MARINADE RECIPES

CHICKEN MARINADES adapted from ala Gimme Some Oven

These easy chicken marinade recipes are VERY simple to make, freezer-friendly as well as dependable and delicious too! AND they are perfect for ANY cooking method whether it’s baking, slow cooking or grilling.

Teriyaki Marinade:
1/3 cup BRAGG’S LIQUID AMINOS
1/3 cup rice wine vinegar
2 tablespoons honey
3 tablespoons peanut oil (or avocado oil)
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Whisk all ingredients together in a small bowl until combined.

Enchilada Marinade:
3/4 cup chicken or vegetable stock
2 tablespoons enchilada seasoning (see below)
2 tablespoons avocado oil (or avocado oil)

Whisk all ingredients together in a small bowl until combined.

Enchilada Seasoning
1/2 cup chili powder or chipotle (not cayenne)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

Whisk all ingredients together in a small bowl until combined.
Store in an airtight container for up to 1 year.

Honey Mustard Marinade
1/4 cup apple cider vinegar
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup avocado oil

Whisk all ingredients together in a small bowl until combined.

NOTE: Cooking times will vary depending on the cut of chicken that you use. Be sure and test your chicken temperature to be sure that it reaches a safe 165°.

These are basic recommendations for 8-ounce boneless skinless chicken breasts.

BAKING

Heat oven to 425°.
Place chicken on a baking sheet or in a baking dish.
Bake for 10 minutes, flip the chicken and bake another 8-10 minutes until it is cooked through (165°) and the juices run clear.
Remove from the oven, and loosely tent with aluminum foil.
Let the chicken rest for at least 5-10 minutes and serve warm.

GRILLING

Heat grill to medium-high.
Oil chicken breasts.
Grill for 10 minutes, flip the chicken and grill another 8-10 minutes, until it is cooked through (165°) and the juices run clear.
Transfer the chicken to a plate, and loosely cover with aluminum foil, letting the chicken rest for at least 5-10 minutes and serve warm.

SAUTEING

Heat 1 tablespoon oil in a medium sauté pan over medium-high heat.
Add chicken breast and cook for 5-6 minutes, flip and cook another 5-6 minutes, until the chicken is cooked through (165°) and the juices run clear.
Transfer the chicken to a plate, and loosely cover with aluminum foil.
Let the chicken rest for at least 5-10 minutes and serve warm.

SLOW COOKING

Add chicken and marinade to the bowl of a slow cooker.
Cover and cook for 3 hours on high or 6 hours on low, until the chicken is cooked through (165°).
Serve warm.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 5 of 2019

WOW here we go into week 5, only 47 to go this year LOL 😀 This is always an emotional week for me as it is also the “anniversary” of my Ovarian Cancer surgery. The first 5 years were the worst waiting for that “NED” (NO evidence of disease) designation each follow-up, but now at 8 years I’m feeling more comfortable that there will NOT be a recurrence! I had my yearly check up last week and the blood work is all back and ALL is good til next year! 😀 Of course ALL the health issues that came after the cancer and because of the cancer are enough to deal with 😀

That said, I have been under the weather the past week with some sort of fever and infection, but because of the issues from the stomach surgery last year I cannot take even Tylenol to get the fever down and just have to wait it out. It is always such a fine line trying to get the proper nutrients and minerals, keep some weight on and get my energy up. I’m hoping this week will be better. On the up side my oncologist thinks the weight loss, no matter how it happened has made me healthier and even less at risk for a cancer recurrence 😀

Anyway on to this week:

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – We have had a few dry days and even a couple sunny ones, but we’re back to mostly gray and cloudy and the rain will be back by Wednesday. Temperatures have been running in the 40’s during the day and 30’s at night. I always laugh because it predicts our high will be say 49 degrees, but it doesn’t tell you that’s only for 30 minutes before it starts dropping again! I have on Levis, a comfy lightweight teal blue hoodie and super comfy socks.

ON THE BREAKFAST PLATE – This morning is a bowl of peanut butter oatmeal with a banana and green tea.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – My 8 year cancer anniversary is Friday and I am ecstatic to report I had my follow-up last week and I am still NED (no evidence of disease)!! Everything else may be falling apart and eating is STILL a challenge, but I am STILL cancer free! 😀

FAVORITE PHOTO FROM THE CAMERA I didn’t get as much done last week as I would have liked because of not feeling well, but I did FINALLY get this project finished – the antique file (4 stacked units with oodles of drawers) sits on the wood floor and had old broken and flattened sliders under it that needed changed out. Unfortunately the ENTIRE thing has to be taken apart piece by piece, drawer by drawer to get it apart and accomplish this job. At least it is DONE!!

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS

LAUNDRY… just a load or two
LIVING AREAS… good and tidy, but do need to vacuum
KITCHEN… also good and tidy, but need to dust mop
YARD…hubby has been working on the moss that is making an appearance on the bricks and concrete
BLOG…I have a few NEW recipes lined up to post, but nothing much otherwise. I did chop 2 more off my “Where I Like To Party” list 😀
PROJECTS…need to finish research on getting new tires for my car this week
APPOINTMENTS…I hate beginning and ending the week with appointments, but LOL that’s EXACTLY what this week will be 😀

CRAFTS / PROJECTS – NOTHING this week though I’m researching a NEW project working with alcohol inks that I’m excited about.

I’M READING – Ava Miles Dare River #6 The Patchwork Quilt of Happiness I really like reading multiple series. By the time you finish book 6 of this series, book 12 is out on another series and you can jump back and forth without feeling like you really ever went very far. 😀 SOMETHING INTERESTING I WATCHED – I finally got around to watching The Longest Ride with Scott Eastwood and Alan Alda – wow a REALLY poignant movie! We also watched a movie on Netflix or was it Amazon, oh well either way it was good too with James Garner and Julie Andrews called One Special Night. Then we switched to comedy and saw a cute one with Sarah Jessica Parker and Hugh Grant called Did you Hear About the Morgans? Oh, and did I mention Sam Elliot was in it? 😀

WHERE I’VE BEEN SURFING ON THE NET I really haven’t been surfing much at all. I’ve been unplugging more and more, especially of an evening. It just feels so refreshing to not be “attached” ALL the time. I did watch a few you tube videos on the project I’m researching.

WHAT IS ON THE DVR OR LIST TO WATCH – ABSOLUTELY NOTHING

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

FEATURED PARTY LINKS FOR THIS WEEK – I’m adding this category to show which recipe links are being shared with “WHERE I LIKE TO PARTY” sites now that I have considerably narrowed down this process and the number of sites I participate in 🙂

MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER & DESSERTS

MONDAY – FRIDAY

HOT TEA,

BANANA OATMEAL

& YOGURT

CHICKEN or TUNA SALAD

MONDAY

R.E.D. recipe experiment dinner

TUESDAY

CHEESY SOUR CREAM CHICKEN

WEDNESDAY

C.O.R.N. clean out refrigerator night

THURSDAY

SLOW COOKER RIBS & BAKED BEANS

FRIDAY

KOREAN FRIED CHICKEN

SATURDAY

BACON & EGGS

BEEF LETTUCE WRAPS

SUNDAY

PANCAKES

CHICKEN ALFREDO PIZZA

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

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CREME BRULEE FRENCH TOAST CASSEROLE

CREME BRULEE FRENCH TOAST CASSEROLE – serves 6
I found this make ahead casserole that lets you spend your weekend with your loved ones instead of slaving in the kitchen over at Marilyn’s Treats. I’ve made a few changes to adjust to our taste palette, but it still tastes like it was made in a 5 star restaurant. AND THIS IS SO GOOD ALL BY ITSELF THAT YOU CAN SKIP THE SABAYON SAUCE IF YOU WANT TO MAKE IT EVEN SIMPLER.

FRENCH TOAST
½ cup butter
1 cup brown sugar
2 tablespoons QUALITY honey
1 pound bread French, challah, or croissants, torn into 1 inch cubes
8 large eggs
1 ¼ cup buttermilk
1¼ cups heavy cream
1 tablespoon PURE vanilla
½ teaspoon almond extract
¼ teaspoon salt
sprinkle of nutmeg
sprinkle of cinnamon
FRESH sliced fruit, strawberries, peaches, blueberries, blackberries, mandarin oranges

In a small saucepan cook the butter, brown sugar and honey over moderate heat, stirring frequently, until smooth and tawny colored.
Pour the mixture in an even layer into a 13×9 baking dish.
Add all the bread on top of sugar mixture and press lightly so the bread compresses, but don’t squish more than about ¼ of the air out.  In a medium bowl whisk together the eggs, milk, cream, vanilla, almond extract and salt until combined well and pour evenly over the bread.

Sprinkle with nutmeg and cinnamon.
Cover the casserole with cling wrap and refrigerate a few hours or overnight.

Preheat oven to 350°.
Bring casserole to room temperature.

Bake casserole, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. The simplest method to check for doneness is with a digital thermometer. The casserole is ready when the internal temperature is 160.
Serve hot French toast immediately with FRESH fruit, butter, Sabayon sauce, favorite syrup or whipped cream.

SABAYON SAUCE – is a French name for the traditional Italian custard sauce originally known as Zabaione
6 large yolks
1/4 cup – 1/2 cup granulated sugar
1 teaspoon of vanilla
4 tablespoon of Marsala wine or Coconut or Pineapple Rum (see notes)
1 teaspoon lemon or orange zest optional
1/2 cup whipped cream or 4 tablespoons whipped Mascarpone cheese **optional

First, fill a large bowl with water and ice and set this aside.
Set up a double boiler on your stove top and make sure that the bowl that is sitting on top is not touching the hot water below in the pot.
Add the yolks to the bowl and turn the heat on medium high and start whisking. The yolks will slowly get warmer, so keep on whisking and add a little sugar at a time until it is all incorporated. Continue to whip until the sSbayon is very pale and registers 160°F on your thermometer. Make sure you continue whisking so as not to cook the yolks. Cook at this temperature for a few minutes and then carefully remove the bowl from the double boiler and set it into the larger bowl that you have set aside that is half filled with ice water. Continue to whip until completely cool and ribbons form as it falls from the whisk.
Add the Marsala wine or liquor of your choice, zest and the vanilla.
Fold in the whipped cream and serve immediately.

NOTES:

It looks the prettiest when the pieces are served upside down. You can also invert the entire casserole onto a slightly larger platter or cookie sheet for serving a large group.
Traditionally, Sabayon is made with Marsala wine, but you can use whatever you like. Many people use rum, brandy, cognac, grand marnier etc… Whatever you use, just make sure that the flavor of the liquor will compliment the fruit you are using. I like a pineapple rum with strawberries. 😀 This batch was made with Marsala, blueberries and oranges.
Using the whipped cream in the Sabayon sauce lightens it up just before serving.

CHEDDAR CHICKEN POT PIE

Making this recipe as individual pies you can taste the homemade pastry and rich cheddar flavored sauce in EVERY bite. You can make this as rustic or as elegant as you’d like by cutting the crust into cute little decorative shapes or leave it as a single layer. We like to invert the individual pies so the crust is on the bottom absorbing all the yummy gravy.

CHEDDAR CHICKEN POT PIE – serves 6
CRUST
1 cup soft flour
1/4 teaspoon baking soda
1/2 teaspoon FRESH ground sea salt
5 tablespoons unsalted butter, cut into small pieces
3 tablespoons cold vodka

5 minutes before you begin the crust place the vodka and butter cubes in the freezer.
Combine flour, baking soda and salt in a mixing bowl.
Cut in butter until crumbly.
Gradually add vodka, mixing until forms a ball.
Cover with plastic wrap and refrigerate AT LEAST 30 minutes.

FILLING
1 1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1 can petite peas, drained WELL
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Wondra flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced rotisserie chicken
FRESH ground sea salt and black pepper, to taste

Bring the broth to a SLOW boil over medium high heat in a large saucepan.
Add vegetable and simmer 10-15 minutes until tender.
Whisk together the milk and Wondra flour.
Stir milk mixture into broth mixture and simmer 10 minutes more or until desired thickness.
Stir in cheese and chicken.
Fold in peas.
Season to taste.

ASSEMBLY

Spoon filling into baking dish(es). Set aside.
On a floured pastry mat roll crust 1 inch larger than baking dish.
Ease crust over dish, sealing the edges to the side of the dish.
Make several slits in the dough for steam to escape through.
Bake uncovered, for 40 minutes or until golden.

NOTE: DO NOT forget to cut slits in the crust to allow the steam to escape.

GRILLED HULI HULI CHICKEN a.k.a. TERIYAKI CHICKEN

Huli Huli is a cooking method of roasting chicken on a spit and serving it with a teriyaki-like sauce. Huli is the Hawaiian word for turn and as it cooks people would shout HULI as the chickens turned on the spit.

This tasty recipe has succulent chicken, delicious teriyaki, and sweet pineapple to recreate the VERY best of the HULI HULI experience. I bet you might even hear the waves lapping up on the shore, the Hawaiians shouting TURN or the sizzle of the drippings hitting the open fire.

GRILLED HULI HULI CHICKEN
3 boneless, skinless chicken breasts
1/3 cup Country Bob’s All Purpose Sauce
1/4 cup Bragg’s Liquid Aminos
1/2 cup chicken broth
1/4 cup frozen pineapple juice concentrate
2 cloves garlic, minced

Whisk together all ingredients except the chicken.
Place chicken in a large ziplock bag.
Pour juice mixture over chicken, turning chicken pieces to coat well and seal bag.
Marinade in the refrigerator for 24 hours.
Heat grill to low-medium
Drain the chicken and discard the marinade.
Grill chicken until juices run clear and chicken is cooked through, but DO NOT OVER COOK!
Serve over rice with grilled pineapple slices.

DINNER is meant to be DINNER, in a SINGLE pan when possible :D – PORK TENDERLOIN with GREEN BEANS & ROASTED PEARS

DINNER is meant to be enjoyed, and cooked in a SINGLE pan whenever possible 😀 I want to make JUST ONE fantastic dish that is so flavorful and satisfying that it can stand alone or simply be paired with a salad or FRESH rolls. Now to be honest this takes 2 pans UNLESS you use a LARGE cast iron skillet which is my weapon of choice 😀 or at least an ovenproof skillet of some sort.

PORK TENDERLOIN with GREEN BEANS & ROASTED PEARSserves 2-4
2 pound pork tenderloin
1/2 pound green beans, washed, trimmed and cut
1-2 BOSC pears, cored and sliced
1 shallot, chopped
5-6 large mushrooms, cleaned and sliced
2-3 cloves garlic, minced
FRESH thyme sprigs, trimmed and chopped
1/3 cup chicken broth
1 1/2 teaspoons cornstarch
FRESH ground sea salt and black pepper
1 tablespoon teriyaki sauce
1 tablespoon avocado oil
1+1 tablespoon butter

Preheat oven to 375°.
Spray sheet pan with non-stick cooking spray and set aside.
Heat avocado oil and butter in a large skillet over medium high heat.
When sizzling, add shallots and green beans. Stir 3-4 minutes until beginning to soften and cghar.
Season with FRESH ground salt and pepper.
Add mushrooms and pears, sauteing 2-3 minutes more.
With slotted spoon transfer to sheet pan.

Pat tenderloin dry and generously season with FRESH ground sea salt and black pepper.
Add tenderloin to the still hot pan and quickly sear on all sides.
Transfer tenderloin to sheet pan. RESERVE PAN and EVERYTHING IN IT for sauce.
Roast 13-15 minutes (140°).
Remove from oven and tent with foil.
Rest 5 minutes.

Return pan to medium heat.
Add garlic and thyme, cooking until fragrant.
Whisk together the chicken broth and cornstarch until lump free.
Add teriyaki sauce and chicken broth to pan, simmering until begins to thicken.
Remove from heat and stir in 1 tablespoon of butter.
Season to taste.
Plate and ENJOY!

HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER

HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER serves 6-8

6 boneless, skinless chicken breasts
1/2 cup orange pineapple juice
Juice of 1 LARGE lemon
1/2 cup chicken broth
1/4 cup QUALITY honey
1/4 cup apricot pineapple preserves
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup teriyaki sauce
1/4 cup Country Bob’s All Purpose Sauce
1/4 cup Heinz Chili sauce
8 ounce can crushed pineapple
1 small can Mandarin orange segments, drained WELL
1 small onion, finely chopped

1 cup sliced carrots
Prepared rice
chopped green onions for garnish

In a mixing bowl whisk together orange pineapple juice, lemon juice, chicken broth, honey, preserves, brown sugar, cornstarch, teriyaki sauce, Chili sauce, Country Bob’s sauce and crushed pineapple.
Spray slow cooker insert with non-stick cooking spray.
Place chicken breasts in slow cooker in as shallow a layer as possible.
Top with onion and carrot pieces.
Pour juice mixture over top.
Cover and cook on low for 4 hours.
Cover and cook 1 hour more.
Top with Mandarin orange segments, turn off heat, cover and let sit 5 minutes.
Serve over hot cooked rice. Top with fresh chopped green onions.

MEXICAN TORTILLA BAKE a.k.a. FOLD OVER TACOS

Your favorite taco in a casserole – perfect for potlucks!

FOLD OVER TACOS
1 pound ground beef
1 cup finely chopped onion
2 cans Rotel tomatoes
1 cup red enchilada sauce
1 can re-fried beans
1 teaspoon ground cumin
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
12 6 inch tortillas
6 ounces cream cheese, softened at room temperature 30 minutes
1 cup shredded Monterey Jack cheese

Preheat oven to 350°.
Wrap tortillas in foil and warm in preheated oven for 10 minutes.
In a large skillet over medium-high heat cook beef until crumbled and pink is gone.
Drain off excess fat.
Add tomatoes, sauce and seasonings. Bring to a boil.
Reduce heat and simmer 5 minutes.
Pour half of the meat and sauce into the bottom of a 13 x 9 baking dish.
Top with half the beans. Set aside.
Stir together the cream cheese and one half of the re-fried beans.
Spread cream cheese mixture on each tortilla and top with a spoonful of the sauce.
Fold each tortilla over and arrange in baking dish partially overlapping.
Pour remaining meat sauce over top of tortillas.
Cover and bake for 15 minutes.
Sprinkle with cheese and bake 5 minutes more until cheese is melted.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 4 of 2019

GOOD MORNING! Here we are beginning week 4 of 2019 and I find myself wondering where the first 3 went? I’m having such a tough time getting all my energy back – so much so that I already feel behind for the year 🙁 Oh well, onto this week’s Monday post as I pray to find some energy.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING Welcome to the Pacific Northwest where the weather is almost always wet at least some of the day and ever changing at this time of the year. When I looked at the weather yesterday there were supposed to be having several days of sunshine later this week and now today there aren’t any forecasted 🙁 We’re supposed to be a bit dryer this week which won’t take much since we were SUPER wet last week with flash flood watches and such. The highs are supposed to be in the mid 40’s and the lows in the mid 30’s.

ON THE BREAKFAST PLATE Peanut butter Banana Oatmeal and Lemon Green tea

FAVORITE PHOTO FROM THE CAMERA Our favorite munchkins spent a rainy Saturday night with us and after an uneventful game of CLUE we landed on a game of Monopoly that still sits waiting to be finished next weekend. 😀

INSPIRATION

SOMETHING INTERESTING I WATCHED The NFL playoff games were on yesterday and kept us entertained through a rainy Sunday. We’re long time RAMS fans and were thrilled that they are advancing to the Super Bowl!! We REALLY wanted the Chiefs to beat the Patriots, unfortunately it just didn’t happen.

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS

LAUNDRY… Just a couple loads to get caught up on
LIVING AREAS… clean and tidy
KITCHEN…clean and tidy, but need to add felt stops to the self-closing cabinet doors
YARD… nothing
BLOG… still need to write up a few more new recipes and I’m still adjusting the party links to downsize the ones I participate in. Three weeks into the new year and I have eliminated yet another 3 party links bringing it up to 16 gone. There are at least 5 more on the chopping block for this week. So many blogs have become too commercial and the ads as well as the layer of pages to get to the content have become just too much to bother with.
CRAFTS/PROJECTS… working on some garland for next year’s Christmas tree – I’ll post about it if it works out the way I’m hoping
APPOINTMENTS… oncology follow up that is also a day away with shopping and food 😀
TO DO… some paperwork, cable comparisons for my mom to get her bill to a manageable price, phone calls and still working on my cookbook cross reference system for upcoming recipes I want to make.

I’M READING Five Years gone by Marie Force

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH Not much on the DVR, we’re pretty caught up for now and I’m just NOT getting very excited about TV except for a couple cooking shows.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	CHICKEN or TUNA SALAD	MONDAY KOREAN FRIED CHICKEN TUESDAY SPAGHETTI BOLOGNESE WEDNESDAY THURSDAY PORK EGG ROLL BOWL FRIDAY FRENCH ONION PENNE PASTA	PINEAPPLE RAISIN TAMALES OR BLUEBERRY COFFEE CAKE
SATURDAY	PANCAKES		CHICKEN LASAGNE
SUNDAY	BACON & EGGS		OUT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

PEASANT CHICKEN
ROAST PORK TENDERLOIN with GREEN BEANS & PEARS
BUFFALO MAC & CHEESE NESTS
BBQ CHICKEN MAC & CHEESE BITES
SMOKEY JALAPENO BBQ MEATBALLS
BAKED CRANBERRY MEATBALLS
CHOCOLATE BANANA BREAD

BAKED CRANBERRY MEATBALLS

This recipe is the result of 3 recipes combined together. The flavor profile is so unique, it’s actually hard to describe. They are tangy, they are sweet and they are purple! 😀 BUT, they are delicious!!!!

BAKED CRANBERRY MEATBALLS makes 50+ meatballs
1 1/2 cups cranberry sauce (use this link for the homemade sauce recipe or see notes)
1 1/2 cups sauerkraut
12 ounces Heinz chili sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup packed brown sugar
1 shallot, chopped
1 cup Italian seasoned bread crumbs
1 envelope Lipton onion soup mix
2 pounds ground beef
2 LARGE eggs, lightly beaten

Preheat oven to 350°.
Lightly spray a 9×13 baking dish with non-stick cooking spray.
In a large mixing bowl mix together the soup mix and bread crumbs.
Crumble beef over top.
Pour eggs over top and gently mix with your hands JUST until combined.
Shape into evenly sized meatballs and place in baking dish.
In a large saucepan combine the chili sauce, cranberry sauce, sauerkraut, chicken broth, brown sugar and Worcestershire sauce.
Heat JUST to a boil over medium heat stirring to dissolve all the sugar.
Pour over uncooked meatballs.
Baked covered 1 hour.
Uncover and bake 15-20 minutes more until cooked through and sauce is thickened.

NOTES: I like to use homemade cranberry sauce, but you can easily use a can of Ocean Spray whole berry sauce.

Author: QuiltLady