Meatball Parmesan

2-2.5 pounds of lean ground meat (we used a mix of extra lean beef, pork and veal)
¼ cup of bread crumbs
1 egg
2 tbsp of grated dry parmesan
2 tsp of oregano
1 tsp of parsley
1 tsp of basil
½ tsp of garlic powder
½ cup of grated zucchini
½ tsp of salt
Fresh ground pepper to taste
2 ½ cups of favorite tomato sauce
2 ½ cups of grated fresh parmesan or mixed Italian cheese

1.     Preheat oven to 375 degrees

2.    Mix ground meat, bread crumbs, egg, dry parmesan, oregano, parsley, basil, zucchini, salt and pepper. Makes about 24 meatballs.

3.    Using an ice cream scoop, scoop out meat mixture and form into balls.  Place on a high edge baking dish.

4.    Bake for 20 minutes and then turn over meatballs.

5.    Cook for another 15 minutes or until done.*

6.    Once meatballs are cooked remove meatballs and drain off any fat or liquid. Place back in pan and pour on tomato sauce then cover in fresh parmesan. Cook for 20-25 minutes.

7.    If cheese isn’t bubbly enough, switch oven to broil and broil for 2-4 minutes. WATCH it as it could burn easily.

8.    Serve with your favorite pasta.

*Meatballs can be pre-cooked to be used later. Refrigerate or freeze once cooled.  Complete other steps when ready to eat them.

Nutrition Facts
Servings: 6
Amount per serving
Calories	653
% Daily Value*
Total Fat 29.2g	37%
Saturated Fat 15.4g	77%
Cholesterol 233mg	78%
Sodium 1131mg	49%
Total Carbohydrate 18.1g	7%
Dietary Fiber 1g	3%
Total Sugars 2.7g
Protein 74.7g
Vitamin D 3mcg	13%
Calcium 416mg	32%
Iron 38mg	210%
Potassium 817mg	17%

 

Crockpot Tex-Mex Meatloaf

2 lbs of ground beef, lean
1 egg, beaten
½ cup of salsa (your favorite)
½ cup of bread crumbs
1 tsp of chili powder
1 tsp of oregano
2 tsp of garlic powder
½ cup of grated zucchini
Pepper to taste

1.     Mix all ingredients in a bowl and form into a short log

2.    Place in Crockpot and cook on low for 6-8 hours.

Crockpot Ranch Taco Soup with Chicken Meatballs

Ranch Seasoning (Click for recipe)
1 can of diced tomatoes
1 can of black beans rinsed
1 tbsp of chili powder
1 tsp of cumin
1 tsp of oregano
½ cup of frozen corn
1 small zucchini chopped
½ cup of sweet onion, chopped
1 sweet pepper chopped
4 cups of low sodium chicken broth

Mexican Chicken Meatballs (click for Recipe)

1.     Make chicken meatballs the night before.

2.    Place all ingredients into Crockpot.

3.    Cook on low for 6-8 hour or high for 2-4 hours

Cuban Spiced Rice and Garlic Sausage

(Adaptation of Cuban Rice and Sausage due to food intolerances)

Rice Cooker Rice
½ of chicken bouillon (Harvest Sun Organic)
1  cup of water
1 rice cooker cup of rice (the cup that comes with cooker)

Spice Paste

1 tbsp of paprika
1 tsp of cumin
1 tsp of oregano
1 tsp of garlic powder
1 & ½ tbsp of apple juice
1 tbsp of oil

Remaining Ingredients

1 lb of Garlic sausage or coil cubed or sliced
1 small onion chopped

2 tbsp of water
1 small sweet pepper chopped
2/3 cup of chopped zucchini
½ cup of peas

1. Dissolve bouillon in 1 cup of hot water and place in rice cooker with rice and turn to cook. (Takes about 30 minutes for white rice and 45-50 minutes for brown)

2. Mix spices, apple juice and oil into a paste and set aside.

3. Brown sausage on medium hot heat in large pan or pot.

4. Once browned add water, spice paste and onions. Cook until sausage is no longer pink and onions are soft.

5. Added peppers and zucchini cooking until almost soft then add peas and heat through.

6. Add cooked rice from rice cooker, mix, heat and serve.

Crockpot Chili Verde

1 pound of browned ground beef
1 jar of Salsa Verde (Green Salsa found in the Mexican section of the store)
1 can of rinsed black beans
1 can of rinsed red kidney beans
2 chopped sweet pepper
1 small zucchini chopped
½ of sweet onion chopped
1-2 tbsp of chili powder
½ tbsp of cumin
1 tsp of oregano

1.     Add all ingredients to Crockpot and stir

2.    Cook for 6-8 hours on low or 2-4 hours on high

3.    Serve with buns and anything else you might like with your chili (grated cheese, dollop of sour cream, green onions)

Pork Tamale Pie with Cornbread Topping

1 pound ground pork

2 Mexican chorizo sausages, casing removed
1 chopped sweet pepper
1 small chopped zucchini
1 jar (about 430ml) of Salsa Verde (Green Salsa found in the Mexican aisle)

Spice Mixture

2 tbsp chili powder (to taste)
1 tsp thyme
1 tsp of garlic powder
1 tbsp of ground cumin

Cornbread topping

 1 cup cornmeal

¾ cup buttermilk

2 tbsp oil

1 egg

½ cup plus ¼ cup grated sharp or old cheddar

1.     In pan, brown ground pork and sausage. Mix spices together and sprinkle on meat mixture while browning. 

2.    Once meat is cooked, add chopped veggies and the salsa verde.

3.    Cook and heat thoroughly

4.    Transfer to 8X8 casserole dish.

5.    Preheat oven to 400 degrees

6.    Whisk cornmeal, buttermilk, oil, egg and ½ cup of sharp cheddar

7.    Cover Pork and veggie mixture with cornbread batter and sprinkle with remaining cheese

8.    Bake for 25-30 mins.

Serves 6:  Approximately 422 Calories, 23 Carbs, 3g Fiber, 24g Protein, 108% Vitamin C, 17% Calcium, 13% Iron