Best Easy Meatballs

At the bottom of the recipe, I have added several other ways to make and preserve these meatballs. My “usual” method is the no-browning, direct-to-freezer method. These are very easy to make and to cook. I usually do NOT brown them at all, and I always freeze them before cooking. I also put 2 servings in each freezer bag, because there are only two of us in the house. If we have company, it’s simple just to add 1 or 2 more bags of meatballs, since they are already portioned out!

1 pound ground beef
1 pound Italian sausage (hot or sweet – your preference)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1 Tbsp oregano
2 Tbsp dehydrated onion (or 1/4 cup fresh chopped onion)
1/4 cup grated Parmesan cheese
2 eggs
1/2 cup chopped parsley

1. In a large bowl, combine all ingredients completely. Roll into golf ball sized balls.
2. Place meatballs 1/2-inch apart on baking sheet, and place in freezer for 1 hour.
3. Remove from freezer, and place in freezer bags. Put 6-8 (2 servings) meatballs in each bag. Return to freezer.

When wanting to cook:

1. Place frozen meatballs in slow cooker, cover with marinara, and heat on low for 3 hours.
2. OR .. Place frozen meatballs in large pot on stove top, cover with marinara, and simmer on low to medium low for about 1 1/2 to 2 hours.

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ALTERNATE COOKING/SAVING METHODS:

For use immediately:

• If desired, brown the meatballs in a couple tablespoons of olive oil in a fry pan or saute pan on the stove top. (Not a necessary step.)
• Bake in 350°F oven for 15 to 20 minutes until cooked through. 
• OR .. Place in slow cooker, cover with marinara, and cook on high for 2 to 2 1/2 hours
• OR .. Place in large pot on stove top, cover with marinara and simmer on low to medium-low for about 45 to 60 minutes. 

For use later: 

• If desired, brown the meatballs in olive oil in a fry pan or saute pan on the stove top. (Not a necessary step.)
• Place meatballs 1/2-inch apart on baking sheet, and place in freezer for 1 hour. 
• Remove from freezer, and place in freezer bags. Put 6-8 (2 servings) meatballs in each bag. Return to freezer. 

To cook later:

• Place in slow cooker, cover with marinara, and heat on low for 3 hours. 
• OR .. Place in large pot on stove top, cover with marinara, and simmer on low to medium low for about 1 1/2 to 2 hours.

Dave’s Easy Corn Chowder

Tried and True!
We LOVE this recipe! As a matter of fact, we’re having it for dinner tonight! Original recipe came from a friend, and we have tweaked it up a bit to make it more to our personal liking.  This recipe will yield about 10 – 12 servings, but people will want more!

• 2 boneless chicken breasts, cooked and diced
• 2 cans whole kernel corn (drained) or 1 ¾ cup frozen whole kernel corn
• 2 cans cream-style corn
• 2 cans cream of potato soup
• 1 can evaporated milk
• 1 cup heavy cream
• 2 cups whole milk
• 1 small to medium green bell pepper, diced
• 3 Tbsp dehydrated minced onion
• 1 tsp fresh ground pepper
• 1 tsp salt
• pinch of celery seed

Pour all canned ingredients into a large pot. Add chicken, green pepper, minced onion, and seasonings and mix together. Add cream and whole milk.  Stir well, and heat on very low heat for about 30 minutes. Stir often to avoid burning to bottom of pot.

Makes about 10 – 12 servings.

Quick Pork Skillet

Main Dishes – Pork
Difficulty Rating – 2
Source Unknown

1 tablespoon vegetable oil
3/4 pound pork tenderloin, cut into 1/8-inch strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces (1/2 cup)
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce

Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side. Add pork; stir-fry about 5 minutes or until pork is no longer pink. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling.

Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Ham and Vegetable Casserole

Pork – Main Dishes
Difficulty Rating – 2
Source: inmykitchen1

TRIED AND TRUE!!! I created this today and we had it for dinner tonight. It was a big hit, and there’s not much left of it, that’s for sure! I was actually surprised it was so well liked. And it would be really easy to double or cut in half.

2 cups cooked, diced ham
2 bags of frozen Green Giant “Garden Vegetable Medley” (steams in own bag)
1 can condensed cream of mushroom soup
1/3 cup milk
6 TBSP Parmesan cheese
1/4 cup seasoned bread crumbs (I used Italian seasoned crumbs)

Preheat oven to 300°F. Steam vegetables on stovetop or microwave until just barely thawed. Mix in diced ham. Spread into 13 x 9 baking dish. Sprinkle with half the bread crumbs.

In saucepan, heat soup and milk. Stir in cheese. Spoon soup over top of ham and vegetable mixture. Sprinkle with the remaining bread crumbs. Put into oven UNCOVERED. Bake for about 50 minutes, til heated thoroughly and veggies are tender. Serve hot.

Makes about 6 to 8 servings.

Pecan Chicken

Poultry Dishes
Baking Mix Recipes
Difficulty Rating – 1
Source: ny14467

2 lbs. boneless chicken breasts
1 c. Bisquick, Jiffy or Master Mix
1 tsp. salt
1 tsp. paprika
1/2 tsp. poultry seasoning
1/3 c. finely chopped pecans
1/2c. evaporated milk
1/2 c. melted butter

Combine dry ingredients. Dip chicken in milk and roll in dry mixture. Melt butter. Place chicken in a baking dish. Pour butter over top. Bake at 400 for 30 minutes.

Serves 4 to 6