Spaghetti and Meatballs

Kittencal's Italian Melt-In-Your-Mouth MeatballsMixture of 1 pound ground beef and 1/2 pound ground pork 
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together 
1 -2 tablespoon fresh minced garlic 
1 -2 teaspoon salt 
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Directions: 1 Mix all ingredients together in a large bowl. 2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). 3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. 4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). 5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired. 6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through

Read more at: http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173?oc=linkback

August Turkey Burgers with Rosemary Garlic Mayonnaise

I made the Mayonnaise mixture, separated it into two parts, mixed one part with the ground turkey and set the other half aside. I added all additional ingredients to turkey mixture and froze it. 

 To complete the meal, just divide the ground turkey mixture into 8 patties and finish the recipe as directed.

Ingredients

Mayonnaise:

• 2 cup mayonnaise
• 1/6 cup dried rosemary leaves
• 1 clove garlic, minced

Burgers:

• 2 pounds ground turkey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Buns:

• 8 sandwich rolls or burger buns
• 1/2 cup olive oil
• 2 cups arugula, divided

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill panover medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

April Tomato Bacon Pasta

April 13
Joy Turnbow Frandsen

Tomato Bacon Pasta

1 pkg. of bacon
 A sliver of garlic
 28 oz. can of diced tomatoes
 1 Tbsp. of olive oil
 1 box of pasta

Cook bacon with garlic, drain most of the grease, add the diced tomatoes and olive oil and simmer.
I was told by several people that this meal didn't freeze well with the noodles in it, so I am bringing the mixture frozen and the box of pasta separate.

April Easy Italian Sausage Lasagna

April 11
Ashley Bracken

Easy Italian Sausage Lasagna

1/2 pound Sausage
 1/2 pound ground beef
 1 (26 ounce) jar chunky pasta sauce
 1 (15 ounce) can tomato spaghetti sauce
 1 (8 ounce) package lasagna noodles
 1 (15 ounce) container ricotta cheese/ cottage cheese
 1/4 cup basil
 4 cups shredded mozzarella cheese
 1 clove garlic

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April Ham and Potato Soup

April 15
Jill Edwards Ison

Chef John's Ham and Potato Soup

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and diced
 1 medium onion, diced
 1 medium carrot, diced
 1 rib celery, diced
 8 ounces smoked ham, diced
 3 cloves garlic, sliced
 3 tablespoons butter
 1/4 cup flour
 4 cups chicken broth
 2 cups water
 1/2 cup heavy cream
 salt and pepper to taste
 cayenne pepper (optional)
 chopped fresh chives for garnish (optional)

Italian Chicken (August Meal)

Italian Slow Cooker Chicken

4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing (I used Zesty Italian)
1 cup chopped green bell pepper
1 cup chopped onion
1 1/2 teaspoon chopped garlic
fresh ground pepper to your liking
*2 potatoes, peeled and cut into wedges to use on cooking day.

Combine all ingredients in Ziploc bag, label and freeze.

Thaw and place content of bag in slow cooker on low for 6 hours.  Add potatoes wedges for last two hours of cooking.  Cooking times can change due to your own slow cooker.

SIDE NOTE, I FORGOT TO GIVE YOU POTATOES, SO I HAVE 10 POUNDS OF POTATOES IF ANYONE NEEDS THEM FOR NEXT MONTH, AND I ALSO HAVE AN EXTRA LARGE BOTTLE OF ZESTY ITALIAN DRESSING.  IF ANYONE CAN USE THEM PLEASE LET ME KNOW I FIGURED THEM INTO THE PRICE OF THE MEAL AND IT IS SUPPOSED TO GO TO THE GROUP SO I WOULD PREFER IF THEY COULD BE USED FOR EVERYONE.

Beef Stew

Ingredients:
1 1/2 pounds of beef stew meat
6 carrots peeled and sliced
5 potatoes
one half bag of frozen petite peas
1/2 onion
2 stalks of celery
2 garlic cloves
1/2 tsp, paprika
4 beef boullion cubes
1 T. Worcestershire sauce
1 tsp. black pepper
4 cups of water

I cooked the meat in a crock pot all day.  Then cooked the veggies and mixed them with the meat, water and boullion cubes.  It is totally cooked!   All you have to is to defrost, warm and serve!!   Enjoy!!!