Sweet & Sour Meatballs

Meatballs:
2 lb lean ground beef/ground turkey
1 C rolled oats
2 eggs, slightly beaten
2/3 C onion, finely chopped (or 1/4 C dehydrated onion)
1 1/4 tsp salt
few grains pepper
1 1/2 tsp worcestershire sauce
2/3 C milk

Sauce:
1.5 C brown sugar
3/4 C vinegar
3 tsp prepared mustard
3/4 C bbq sauce
3 tsp worcestershire sauce

Combine meatball ingredients and form into balls about 1 1/2 inches in diameter. Place in 9x13 dish in a single layer. In a bowl combine the sauce ingredients, mix, then pour over the meatballs. Bake at 350 degrees for 30 min. Serve over rice.

Freezes well in bags for future meals.

Italian Meatloaf (with Carrot)

Created by Jessica Seinfeld

• 1 cup Italian-style breadcrumbs (seasoned)
• 1/2 cup nonfat skim milk
• 2 tablespoons olive oil
• 1/2 onion , finely chopped
• 2 stalks celery , finely chopped
• 1 pound lean ground turkey
• 1/2 cup grated Parmesan
• 1/2 cup carrot puree
• 1/4 cup ketchup
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup bottled tomato sauce
• 4 slices turkey bacon

Directions

Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.

In a large bowl, soak the breadcrumbs in milk.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Sunday Dinner Roast

SUNDAY DINNER ROAST WITH VEGETABLES

1 pound baby carrots

Salt and pepper

1 onion, chopped

3 to 4 pounds boneless beef roast

8 potatoes, peeled and chopped

2 teaspoon beef bouillon

Place vegetables in slow-cooker. Sprinkle with salt and pepper. Pour ½ cup water around sides. Place roast on vegetables. Rub bouillon on roast. Cook on high 4 to 5 hours or low 7 to 8 hours. Remove roast. Allow to cool 10 minutes. Slice roast. Serve with vegetables.

Dutch Oven Roast Variation: Follow the recipe for Sunday Dinner Roast with Vegetables, but spread 2 cans cream of mushroom soup and 1 16-ounce container sour cream over roast. Cook as directed. While roast is in slow-cooker, use a fork and knife to cut roast into smaller chunks.

Tip: The best cuts of beef to use in a slow-cooker are less expensive cuts like brisket and chuck. These cuts need to cook long and slow to have the best flavor and be very tender. Steaks and other expensive cuts of meat do not do as well in a slow-cooker.

— "Slow-Cooker Cookbook," by Debbie G. Harman

Taco Soup

1 lb browned ground turkey or beef
1 can of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn
1 large can of diced tomatoes (if you want... or just a can of tomato paste)
1 can tomatoes and chilies
1 packet taco seasoning
1 packet ranch dressing mix
chicken broth

**All of the canned food items are optional. You can adjust the amounts and you can come up with other things to add like olives, green chilies, green beans etc**

Toppings
shredded cheese
sour cream
tortilla chips

Brown ground turkey while seasoning with onion, garlic, cumin, black pepper and salt.
Put in crockpot after it's cooked.
Add each of the cans of food. (I usually just add the entire can without draining)
Add chicken broth until it's about 2 inches below the food. Just enough so it's easier to stir.
Add in seasoning packets and stir. You can add other spices like chili powder, cayenne pepper etc.

Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook, the more tasty. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Easy Roast

Roast
1 packet of Hidden Valley Ranch Salad Dressing
1 packet of Italian Dressing
1 packet of Brown Gravy
1/2 cup water

Put the roast in the slow cooker, mix the 3 packets together and sprinkle or pat the roast with it, then pour the water in the bottom. Cook about 7-8 hours on low or 5-6 on high.

Pull it apart and put it on rolls with provolone then get a bowl of the gravy and dip it in there. Holy smokes it's awesome!

From Kyle Petersen

Tortilla Soup

1 lb. cooked chicken or browned hamburger meat (Or one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.
Try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, thinner restaurant style chips get too soggy. Tostitos are the best. You can "customize" this recipe. For example, you can add chunks of avocado, or even a dollop of guac on top after you serve it, or add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge.