Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.)
Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions.
When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes
Note that the meatballs will grow when cooking because of the raw rice in them.
Nutrition info on 5 meatballs with sauce: 258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein
This is another recipe that my husband came up with. Creamy eggs filled with cooked bacon, onion, sweet peppers, jalapeno peppers, and topped with cheese. I usually cook up double the meat and veggies, then reserve half of it for a later time to make a quick weekday breakfast.
While that is cooking, finely dice onion, sweet pepper and jalapeno pepper.
When bacon is cooked, add the diced veggies and cook, without draining bacon grease.
Meanwhile, whisk the eggs with heavy cream and season with salt and pepper.
When veggies are nearly cooked, add spinach and cherry tomatoes to the skillet. Cook until spinach is wilted.
Pour eggs over the top of the veggies and stir. Cook, stirring occasionally, until eggs are nearly set up. Remove from heat. We like to eat these topped with shredded cheese and sometimes salsa.
Recipe Notes
Each serving, with 1/2 oz. cheddar cheese, contains: 424 calories, 31 g fat, 439 mg cholesterol, 523 mg sodium, 546 mg potassium, 14 g carbs, 3 g fiber, 9 g sugar, 22 g protein, 73% vitamin A, 147% vitamin c, 21% calcium, 15% iron
I had never heard of this before we went to a hayride a few years ago and someone brought some stuffed pepper soup for the potluck. I loved it! She didn’t have a recipe, so I had to come up with one for it. I like this even better than Stuffed Peppers, and it is super easy and fast!
In a Dutch oven, brown beef with onion and peppers. Stir in the remaining ingredients. Cook until rice is fully cooked.
This can also be made in a crock pot. Cook beef, onion, and peppers in a skillet first, then transfer to crock pot with all other ingredients. Cook about 4 hours on high, or until rice is cooked through.
Much better flavor than canned refried beans! These are made from dried pinto beans. Of course, you can add black beans in place of some or all of the pinto beans. I added these to my tacos (https://www.cherylsrecipes.net/recipe/tacos/) last night, and it was fantastic!
Place beans, water, onion, garlic, chicken base, cumin, salt, pepper, and cayenne in crock pot. Cook on high until beans are tender (8 hours or so).
Heat the lard in large skillet over medium-medium high heat.
Drain beans and add to skillet. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth if needed, to moisten.
Stir in the cilantro and lime juice.
Top with shredded cheese.
Saute onion and ham with butter.
In a bowl, slightly beat the eggs. Season with salt & pepper.
Add ham mixture, hash browns and cheeses.
Bake in 9x13" pan at 350 degrees for 45-50 minutes, or until eggs are set.
Let stand 10-15 minutes, then cut and serve.
I loved the idea I saw for Philly Cheesesteak Stuffed Peppers, especially since I have a wheat allergy, which makes it really hard to have the Philly Cheesesteak Sandwich. However, since this isn’t something my husband would normally prefer, I usually make it for lunch and it is quite time consuming to make just for me for lunch, so I created this easier way to enjoy the same thing which only takes about 20 minutes or so.
Melt butter in skillet and add onion. Cook for a few minutes, then add peppers and mushrooms. Cook briefly before adding roast beef. Season to taste. Stir frequently until everything is cooked and warm. Top with provolone. Turn off heat and lightly cover with foil until cheese is melted. Carefully transfer to serving dish.
This is a recipe my husband came up with several years ago and we still enjoy it at least weekly. A combination of bacon, potatoes, onions, sweet peppers, jalapenos (if you desire), and ham (opt.), topped with shredded cheese. Yum! Of course, any of these ingredients can be changed or deleted to your liking.
Cut up bacon by slicing across the slices into 1/4" or so pieces. Cook in skillet until just done.
Add remaining ingredients except cheese. Cook, stirring every 5-10 minutes, until done. You may need to add a little butter or oil to the pan, depending on the skillet you are using and the fat content in the bacon. Serve topped with cheese of your choice! Cilantro or green onion makes a nice garnish for this dish. You may also want to add salsa to the top.
Recipe Notes
We always buy jalapenos and sweet peppers by the bushel or half bushel at the farmer's market in the fall, then we dice them and freeze them in quart Ziploc bags, so they are always ready to go whenever we need them!
The potatoes are julienned using a nifty device called Nice Dicer. We have an old style one, that we have been using for years. It works great and saves a LOT of time!
To save some time on a weekday morning, cook up the bacon the night before and save in a covered container with the other veggies, all chopped and ready to throw in the pan the next morning!
Grease a lasagna pan.
Saute onion in butter in 4 qt. pan. Add salt and pepper as it is cooking. Add milk and chicken broth and bring to a simmer. Combine heavy cream and cornstarch. Add to pan and stir until it is blended. It should begin thickening very quickly. Turn off heat and add sour cream and cheese. Spread potatoes in greased lasagna pan. Pour milk sauce over potatoes.
Cover with foil and bake at 375 for 2 hours or more. Let set for 15 minutes or so and stir before serving.
Recipe Notes
For the chicken broth, I use about 2 tsp. Better than Bouillon Organic Chicken Base and add water to make 1 cup. This ensures that the recipe remains gluten-free and soy-free.
Butter a 9x13" baking dish.
Cook onion with sausage in skillet, crumbling as it cooks.
Beat eggs, heavy cream, milk, sour cream and seasonings. Add cooked sausage and onions to mixture. Pour into prepared baking dish.
Top with green chilies and some cheese.
Top with tater tots and remaining cheese.
Cover and refrigerate overnight. (This can be made just before baking, but the tater tots should be thawed.)
In the morning, preheat oven to 375 and remove pan from fridge. Bake 50-60 minutes or until golden.
This can be served with salsa and sour cream or green or red chilie.
