Asian Meatballs ✔+

From: TipNut

• 1/4 cup milk 

• 1/4 cup fine dry bread crumbs  (I used Panko)

• 1-1/2 pounds ground turkey

• 1 large egg, lightly beaten

• 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped

• 1 Tablespoon finely minced ginger root

• 1/2 teaspoon salt 

• 1/2 cup chopped fresh cilantro

• 1/4 cup sprigs cilantro

• 5 tablespoons soy sauce

• 4 teaspoons Asian sesame oil

• 2 tablespoons fresh lime juice 

• 2 tablespoons water

• 2 teaspoons sugar

Put oven rack in middle position and preheat oven to 500°F.

Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed.

Add ground turkey, egg, water chestnuts, salt, chopped cilantro, minced ginger, 1 tablespoon soy sauce, and 2 teaspoons sesame oil and mix with your hands until combined well.

Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes. (I had to use two 9×13 dishes to fit all the meatballs).

Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.

Serve meatballs with with rice and remaining sauce.

Honey Sesame Chicken +-

From: Your Homebased Mom

• 6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total
• salt and pepper
• 1/2 C onion, chopped
• 2 cloves garlic, minced
• 1 C honey
• 1/4 C ketchup
• 1/2 C soy sauce
• 2 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 C water
• 1 Tbsp sesame seeds
• 3 green onions, chopped

• Put chicken in crock pot. Season with salt and pepper.
• 
  
• In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
• 
  
• Pour over chicken.
• 
  
• Cook on low for 3-4 hours or high for 2 hours.
• 
  
• Remove chicken and shred.
• 
  
• In a small bowl combine cornstarch and water.
• 
  
• Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.
• 
  
• Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
• 
  
• Pour over chicken.
• 
  
• Serve over rice.
• 
  
• Sprinkle with sesame seeds and green onions.

Beef Carnitas Tacos ✔+

From: Eat, Live, Run

• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

Spice Rub:

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

To Serve:

• corn tortillas
• avocado slices
• cilantro
• your favorite salsa
• limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your  tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Serves 6-8

Tomato Dumplings +-

From: CrazyCraftyCousins

Tomato Stew

• 1 large onion, chopped
• 2 green peppers, chopped
• 1/2 cup celery, chopped
• 1/2 - 1 cup carrots, choped
• 2 tabelspoon brown sugar
• 1 teaspoon. salt
• 4 tabelspoons olive oil
• 2 bay leaf
• 2 (15 oz) cans  diced tomatoes
• 1 teaspoon basil
• 1 teaspoon pepper
• 2 large zucchihi, chopped
• Optional: shredded chicken

Dumplings

• 1 1/2 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 tabelspoons butter
• 1 C. milk
• 3 Tbs. parsley  (dried or fresh)

Saute *veggies, except for zucchini and tomatoes, in butter until almost tender. Add remaining ingredients and let it simmer. Combine dumpling ingredients. Add the zucchini, give it a good mix and drop spoonfuls of the dumpling dough onto tomato mixture. Cover and cook on simmer approximately 20 minutes, or until dumplings are cooked through.

*Veggie amounts are approximate.  Use as much, and whatever veggies you wish.

Serves 4-6 

Pork Chops with Pineapple Fried Rice +-

From: Pioneer Woman

• 1/2 whole Pineapple, Cut Into Spears And Skewered
• 2 cups White Or Brown Rice, Cooked
• 6 whole Pork Chops
• 1 Tablespoon Butter
• 1 Tablespoon Peanut Oil Or Canola Oil
• 1 whole Large Onion, Sliced
• 6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
• 1 Tablespoon Rice Wine Vinegar
• 2 Tablespoons Honey
• 1 Tablespoon Sriracha, Or Other Hot Sauce
• Salt To Taste
• 3 cloves Minced Garlic
• 2 whole Eggs
• 1 jar (small) Drained Pimentos
• 1-1/2 cup Frozen Peas (or fresh asperagus)
• 2 Tablespoons Soy Sauce (additional)

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Spinach and Sausage Cream Sauce +-

From: My Recipe Box

• 2T Olive Oil
• 2 Cloves Garlic, minced
• 1 Shallot, minced
• 2 Chicken Sausages, sliced (you can use whatever kind of sausage you want)
• 1/4c flour
• 2 1/2 c cold milk
• 1/2 - 1c shredded Parmesan cheese
• Salt to taste
• 1/2 c (or more) cream
• chopped mushrooms
• fresh spinach leaves

Heat the olive oil in the pan.  Add the garlic and shallots. Mix the garlic and shallots until the garlic is fragrant and the shallots are translucent.  

Add the sausage and brown.

Sprinkle the flour over the sausage mixture and mix until the flour just begins to turn golden.

Add cold milk.

Heat the mixture until it begins to thicken.  Add the cheese and salt to taste.

Add the cream.  Heat the mixture through.

Add the mushrooms and cook until tender.

Removed the sauce from the heat and add the fresh spinach leaves.  Stir until the spinach has wilted into the sauce.

Serve over your favorite type of pasta.

Creamed Eggs ✔+

From: My Recipe Box

• 4 Tbs butter
• 4 Tbs flour
• 2c COLD milk
• 8-10 hard boiled eggs, chopped
• salt to taste
• white pepper to taste
• pepper to taste

In a medium sauce pan melt butter.

Add the flour and stir until the flour just begins to turn golden.

Add the COLD milk and whisk until the clumps are gone.

Heat to a simmer.

Add eggs and heat through.

Add salt and peppers to taste.

Serve over toast.

Slow-Cooker Lemon Garlic Chicken ✔+

From: The Kitchn

Serves 2 to 4 with leftovers

• 4 to 5 pound chicken

For the seasoning rub:

• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 sprigs thyme, leaves stripped and minced

For the cooking liquid:

• 2 lemons, quartered
• 1 head garlic, cloves separated, but left in their skins
• 2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
• 2 sprigs thyme
• 2 tablespoons soy sauce
• 1/4 cup chicken broth
• 2 sprigs rosemary

For the gravy:

• 1/4 cup all-purpose flour

Remove the bag of gizzards and discard (or reserve for stock). Pat the chicken dry with paper towels.

Mix all the seasoning ingredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat without tearing it. Scoop up a dollop of the seasoning and work it under the skin covering both breasts. Rub any remaining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast-side up.

Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cavity of the chicken along with one whole bouillon cube and a few garlic cloves. Crumble the other bouillon cube over the chicken and rub it into the skin. Arrange the remaining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook for 4 to 6 hours. Thirty minutes or so before the time is done, add the rosemary sprigs.

Remove chicken from the slow-cooker and allow it to rest on a baking sheet, tented with foil, for about 20 minutes. The wings and drumsticks may fall away as you lift the chicken; this is normal.
While the chicken is resting, strain the cooking liquid into a sauce pan and bring to a rapid simmer. Scoop out a half cup of the liquid and whisk it with the flour in a separate bowl. Slowly pour the flour slurry back into the cooking liquid while whisking. Continue simmering and whisking until the gravy thickens. Taste and add salt and pepper as desired.

When ready to serve, remove the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with gentle pressure or use a knife as needed.

Sweet and Sour Turkey (or Chicken) Meatballs + -

From: My Recipe Box

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 large carrots, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (15 ounce) can tomato sauce
• 1/4 cup packed brown sugar
• 1/4 cup distilled white vinegar
• 1 (8 ounce) can crushed pineapple with juice
• 1/4 cup ketchup
• 1 slice white bread
• 2 tablespoons milk
• 3/4 pound ground turkey (or chicken)
• 1/2 zucchini, shredded
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 cups instant rice*

Heat oil in a large skillet.  Add onion, green pepper, and carrot (zucchini if you want).  Cover for 5 minutes, until onion is softened.  

Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.  

Simmer for 10 minutes, or until the veggies are tender.

While your veggies are simmering, soak the bread in the milk until it is absorbed.  Mix the ground turkey, shredded zucchini, egg, salt, black pepper, and garlic powder.  Shape into about 12 meatballs (about 2 Tbs each).

Drop the meatballs into the simmering sauce.  Cook 15 minutes, or until cooked through.  Turn over half way through cooking.

Remove skillet from heat.

*Optional - stir in rice. Cover and let stand 5 minutes.  Fluff rice with fork before serving.