Meatball Sandwiches

Recipe Courtesy of Real Simple 2005

Ingredients

• 4 rolls of any kind
• 1 teaspoon olive oil
• 12 to 20 precooked meatballs (depending on size; 
• found in the freezer or refrigerator case in most grocery stores)
• 1 1/2 cups pasta sauce
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• pickle spears (optional)

Directions

1. Warm the rolls on a rack in a 250° F oven. Meanwhile, heat the oil in a large skillet, over medium heat. Add the meatballs. Cook until brown, 3 to 5 minutes. Add the sauce, reduce heat to medium-low, and simmer until it begins to bubble, about 3 minutes. 
2. Remove the rolls from oven and slice lengthwise. Spoon the meatballs and sauce onto the rolls, then sprinkle with the mozzarella and Parmesan. Serve with the pickles, if desired.

Lean Pulled Pork from a Pressure Cooker

Recipe courtesy of NoFoodLeftBehind.blogspot.com


 The real key to success for this is that the moist cooking in the pressure cooker really counteracts the lack of fat in the tenderloin. I loved this because I knew it was lean and yet it had just as much moisture as the regular pulled pork with all that fat from the butt.

Pulled Pork
Originally uploaded by Food Fanatic.

2 lb. pork tenderloin
2 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp chili powder
1 tsp. salt
1 tsp. pepper
1/4 cup water

In a 6-quart pressure cooker, brown the pork tenderloin in the olive oil over medium-high heat. Add the onion and garlic, and sauté until softened. Add the remaining ingredients and mix to combine. Bring to a boil, cover the pressure cooker and bring to pressure. Cook for 45 minutes at 15 psi. Release the pressure and, using two forks, pull the pork into shreds. Toss the shredded pork in the pan drippings, if desired. Serve hot on rolls.

Adapted from “Speedy Pulled Pork” by Ronda L. Carnicelli athttp://www.seasoned.com

Gluten- Free Meatloaf

Recipe courtesy of Jennifer Kossman, originally from denverpost.com


I recently tried this meatloaf while staying with a friend of mine.  I don't like meatloaf but I really liked this one! And better yet for all those with wheat allergies, it is gluten -free.


1 1/2 pounds ground beef

2 eggs, lightly beaten

1/2 cup raw, grated potato

1/4 cup chopped onion

1/4 cup grated carrot

1/4 cup chopped celery

1/4 cup chopped green pepper

1/4 cup baby green peas

1 teaspoon gluten-free Worcestershire sauce

1/2 teaspoon kosher or sea salt

1 teaspoon freshly ground black pepper

1/2 cup vegetable juice

Directions

Preheat oven to 350.

Mix all ingredients by hand. Shape into a loaf in a flat casserole or loaf pan and bake for 45 minute to 1 hour, or until a knife inserted in the center comes out clean.

Cuban Braised Beef and Peppers

 

Recipe courtesy of Real Simple December 2009

1 28 oz can diced tomatoes, drained
2 red bell peppers, sliced 1/2 in thick
1 onion, cut into 8 wedges
2 tsp dried oregano
1 tsp ground cumin
Salt and pepper
1 1/2 lbs flank steak, cut crosswise into thirds
1 cup long greain white rice
1 avocado, sliced
fresh cilantro leaves

In a 5 to 6 qt slow cooker, combine the tomatoes, peppers, onion, oregano, cumin 1 1/2 tsp each salt and pepper.  Nestle steak among the vegetables.  Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low 7 to 8 hours.

Twenty five minutes before serving, cook the rice according to package directions.

Using two forks, shred the beef and mix it into the cooking liquid.  Serve with the rice and top with the avocado and cilantro.

Honey Dijon Lamb Chops

Courtesy of Liz Welch


2 T. Dijon Mustard
2 T fresh rosemary
2 T. mint, chopped
4 T. honey
1/2 t. coarsely chopped ground pepper
4 lean (4oz) lamb chops

Preheat broiler or grill

Combine first five ingredients in a small bowl and stir well.  Place chops on a broiler pan, broil 5 minutes on each side. Brush mixture over chops.  Broil an additional 2 minutes on each side or until degree of doneness, basting occasionally with mustard mixture.

Serves 4

***Try with Cauliflower and Raisins recipe

Sage Sausage Bites with Balsamic Apricot Dip

Recipe courtesy of Rachel Ray

This is a GREAT appetizer!

1 Tbsp EVOO

1/2 onion, chopped

 1 1/4 lbs. Italian sweet sausage meat

3 Tbsp chopped fresh sage, 4 or 5 sprigs, slivered

1/4 cup balsamic vinegar

1 cup apricot all fruit spread or apricot preserves

1/2 cup spicy brown mustard

1 cup Italian bread crumbs

Preheat a small pot over medium heat and the oven to 425 degrees.  To the pot, add oil and onion.  Saute onion for 1 minute.  In a mixing bowl, combine the sausage and chopped sage.  Next, add balsamic vinegar to onion and reduce by half, 1 minute.  Remove vinegar from heat and combine with apricot and mustard.  Stir until mustard is fully incorporated.  Dip will be glossy and brown in color.

Add 2 Tbsp of apricot dip to sausage mix.  Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet.  Bake 15-17 minutes, until evenly browned, turning occasionally.  Drain, then serve with party sticks for dipping with remaining balsamic apricot dip.

Recipe will make 20-24 pieces.