Sweet and sour specialty

This is a recipe passed down from my grandma to my mom to me. Everyone enjoys these sweet and sour meatballs. Feel free to make your own meatballs, as long as they are really flavorful, but I just use frozen ones for a quick and easy weeknight meal. My whole family eats this meal like it's going out of style. It's tasty stuff!

THE RECIPE:

14-16 oz. frozen precooked Italian meatballs, thawed
20 oz. can pineapple chunks, juice reserved
2 Tbsp. cornstarch
1 Tbsp. soy sauce
3 Tbsp. cider vinegar
1/3 c. water
1/3 c. sugar
1 green bell pepper, cleaned out and sliced into strips

In a saucepan, stir together pineapple juice (should measure 1 cup), cornstarch, soy sauce, vinegar, water and sugar. Stir while ingredients are still cold, or cornstarch won't dissolve. Over medium heat, bring mixture to boil and stir for a minute, until thickened. Add peppers and cover, cooking until peppers reach desired tenderness. Stir in meatballs and pineapple chunks. Serve over rice.

Ginger beef

My family can't get enough of this ginger beef. It is so fast and easy to make, and it tastes fantastic. It does have quite a bit of sugar, but the meat is intensely flavorful, so a small amount of it goes a long way over a large bed of rice.

THE RECIPE:

1 Tbsp. sesame oil
1 lb. ground beef
3 cloves garlic, pressed or minced
1 tsp. fresh ginger*
1/2 c. soy sauce
1/2 c. brown sugar

Brown beef in sesame oil. Drain fat if necessary. Add remaining ingredients and mix thoroughly while cooking for a couple of minutes. Reduce heat to low and simmer about 30 minutes. Serve over rice.

*For convenience, I often use bottled ginger, found in the refrigerated produce section of the store.

Note: With the purchase of gluten-free soy sauce, this dish could easily be made gluten-free.

Satisfying stroganoff

This is a simple and delicious recipe for stroganoff. It's fresh and well seasoned. My kids love mushrooms, so they devour this meal. It can be served over noodles or rice. Although the picture above shows enriched noodles, I usually use whole wheat, which I highly recommend.

THE RECIPE:

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped (optional)
16 oz. mushrooms, rinsed and quartered
6 oz. reduced-fat cream cheese
3 Tbsp. cornstarch
1/4 c. milk
3 c. beef broth
1 tsp. salt
1/2 tsp. black pepper
1/2 c. sour cream

In a very large skillet -- I use my electric skillet -- start breaking up and browning beef. Add onion, pepper and mushrooms. Cover and cook for several minutes, until beef is cooked through and vegetables are tender. Add cream cheese and cover to melt.

In a small bowl, stir together cornstarch and cold milk until smooth. Pour broth into skillet, then add cornstarch mixture and stir well. Add salt and pepper. Cover and bring stroganoff to a boil. Uncover, add sour cream and simmer until thickened. The longer it sit, the thicker it gets. Serve over rice or noodles.


*Note: This recipe can be made gluten-free with very little hassle.

Better than a sloppy joe

I got this recipe for Stromboli sandwiches from my sister-in-law Joanne. It makes a really quick and easy weeknight dish, or as my sister-in-law has done, you can use it to serve a crowd. Either way, you'll be happy with the results. It's a tasty sandwich!

THE RECIPE:

1 lb. ground beef
1 Tbsp. finely chopped onion
1/2 c. tomato sauce
1/2 c. ketchup
3 Tbsp. grated Parmesan
1 1/2 tsp. garlic powder, plus more for sprinkling
1/4 tsp. oregano
6 large rolls or hoagies
Butter or spread
6 slices mozzarella cheese

Preheat oven to 350 degrees. In skillet, cook beef and onion. Drain excess fat if necessary/desired. Add tomato sauce, ketchup, Parmesan, garlic powder and oregano. Simmer until flavors have melded, up to 20 minutes.

Split each roll in half and butter both sides. Sprinkle with garlic powder. Spoon meat mixture onto one side, then top with a slice of mozzarella. Close roll, then wrap in foil and place in oven for about 15 minutes, or until cheese is melted.

A little luck o' the Irish

Corned beef with mustard sauce is the traditional Irish-American meal for St. Patrick's Day. It is really good and so easy to make. It is usually served with cabbage, but we served ours with roasted asparagus, which we absolutely love. Mind you, asparagus isn't just for St. Patrick's Day. You'll want to mark this recipe and use it all through spring!

CORNED BEEF:

1 corned beef brisket, flat cut*
Seasoning packet that comes with the meat
Water

Put corned beef in slow cooker. Cover with water, then sprinkle with seasoning. Cook on high for 6 hours, or low for 8 to 10 hours. *There are two popular cuts of corned beef brisket, flat cut and point cut. I recommend the flat cut, even though it's more expensive. Every thread of meat on the point cut is laced with fat.

MUSTARD SAUCE:

1/8 c. mayo

1/8 c. sour cream
1 Tbsp. prepared mustard (I used spicy brown for half)
1 Tbsp. honey
1/2 Tbsp. lemon juice

1/4 tsp. creamy horseradish

Mix ingredients well. Use as a dipping sauce for corned beef. Refrigerate leftovers.

ROASTED ASPARAGUS:

Asparagus spears, washed
1 Tbsp. olive oil or melted butter
Salt and pepper

Preheat oven to 425 degrees. Break off woody ends of washed asparagus. Bend the end of the spear, and the asparagus will know what to do. It snaps where it needs to. Arrange spears on shallow baking pan or cookie sheet. Drizzle oil over all, then roll spears around so they are well-coated. Season with salt and pepper. Bake spears of medium thickness for about 10 minutes. Skinny spears may need less time, and thick ones may need more. Asparagus is best when it is still a little crisp. Don't make them mushy!

Food in a flash

Tonight I needed a really fast, easy dinner. There were leftover mashed potatoes in the fridge, so I came up with a chili casserole that was actually really good. I would make this again. It's kind of a food storage meal, because it calls for canned ingredients. You could even use instant mashed potatoes. These kinds of recipes are great to have on hand when you're in a rush.

THE RECIPE:

1 15-ounce can chili with beans
1 15-ounce can corn, well-drained
2 c. mashed potatoes*
1 c. shredded cheese (I think)

Coat an 8x8 baking dish with cooking spray. Spread chili in dish, then top with corn. Spread on mashed potatoes. If your potatoes have been refrigerated, microwave them to make them more spreadable. Cover with cheese. Bake at 350 degrees for 20 to 30 minutes. Serves 4.

*My potatoes had been mixed with butter, sour cream and a little garlic powder. Also, I always leave the skins on for the nutrients.

Homemade fast food

These little Mexican-style calzones are basically homemade fast food. They were good -- nothing fancy -- but good for a night when I didn't have much energy left. My family liked them. I'm sure you could make them Italian-style, with spaghetti sauce instead of salsa.

THE RECIPE:

3/4 lb. ground beef
1/2 package taco seasoning
1/2 c. chunky salsa
1 can large refrigerated biscuits, such as Pillsbury Grands
1 c. shredded cheese
Sour cream and extra salsa for dipping

Brown ground beef with taco seasoning. Drain any excess fat, then add salsa. Mix in cheese. Roll out biscuits into six-inch circles. (Use cooking spray so the dough doesn't stick.) Spoon in meat filling, fold over, and press edges together. Place on greased cookie sheet. Bake at 375 degrees for 12 to 14 minutes, or until golden. Serve with sour cream and salsa for dipping.

Do the dip

Now this is the right way to make a French dip sandwich. By the way, I used to hate French dip sandwiches. In recent times, I have had an awakening, a beautiful awakening. The only thing I can figure is that I had never eaten them the right way before. I think they never had toppings, which I have discovered are vital. The recipe below is delicious and so very easy. Serve the sandwiches with a salad or other veggie on the side.

Deli-sliced roast beef
Sub rolls or hoagie buns
Packet of au jus powder
Mayonnaise
Sliced Swiss cheese (please understand, I hate Swiss plain, but it is delicious on this)

Make au jus according to package directions. (You just boil it with water.) Add roast beef so meat will warm up. Meanwhile, slice rolls and toast them under the broiler until they're good and golden. Top with mayo and cheese. Use a fork or tongs to remove the beef from the sauce and layer it on the sandwich. Pour au jus into bowls for dipping.

Tater-tot casserole

This tater-tot casserole is really easy and versatile. You can stuff as many veggies into it as you want. I got rid of a bunch of zucchini from our garden this way. It tasted great. The tater tots make it hearty, so just an 8x8 pan should do for most families.

THE RECIPE:

1/2 lb. ground beef
1 small onion, chopped
1 can cream of mushroom soup
1/4 c. milk (optional)
3 c. frozen mixed vegetables (or chop your own fresh)
1 c. shredded cheddar cheese
16 oz. frozen seasoned tater tots

Brown onion with meat, then spoon into 8x8 baking dish. Mix in soup, milk and veggies. Top with cheese, then potatoes. Bake for 45 minutes at 375 degrees.

Muy bien

This is a great take on taco salad. It uses Fritos, of course, as many great taco salads do. The new ingredient for us was Catalina dressing. It's like a Mexican hat dance in your mouth. And truly, you can't get much easier than this.

THE RECIPE:

1 lb. ground beef
1 can diced green chiles
1 medium onion, chopped
1 can corn, drained
1 can black beans, rinsed and drained
1 bag lettuce or 1 head lettuce, chopped
1 10-ounce bag regular Fritos
Chopped fresh tomato
Catalina dressing

Brown ground beef with chiles and onion. Toss together with remaining ingredients and top with dressing. Feel free to adjust ingredients to suit your family's taste buds. Serves 6.

*Note: If you anticipate having leftovers, you may consider letting individuals mix their own ingredients so you can store them separately afterward. The Fritos will become soggy in the fridge.

One-dish fiesta

Tamale pie casserole is a twist on the Mexican food we're used to making. It's tasty and easy to make.

THE RECIPE:

3/4 c. cornmeal
1 egg
1 1/2 c. milk
1 lb. ground beef
1 Tbsp. mild taco seasoning (more or less)
1/2 c. chopped onion (optional)
1 small can enchilada sauce
1 c. chunky mild salsa
2 Roma tomatoes, chopped
1 can corn, drained
1 can sliced olives, drained
1 1/2 c. grated cheese
Chopped green onions (optional)

Preheat oven to 350 degrees. Combine cornmeal, egg and milk, then set aside. Brown ground beef sprinkled with taco seasoning in large skillet, then drain fat. Add onion, enchilada sauce, salsa, tomatoes, corn and olives. Simmer over medium heat for five minutes. Pour into 9 x 13 pan, then mix in cornmeal batter. Bake about 50 minutes. Sprinkle with cheese and green onions, and bake until cheese is melted.