#1,888: Crockpot Hamburger Soup/Stew

Busy working mom, looking for super simple, healthy lunch ideas.  Yep, that's me.  And as much as I love to cook, I just don't have a ton of time to commit to being in the kitchen anymore.  (Hangs head in disbelief and sadness)  When I came across this recipe (and had everything on hand except for the sweet potato), I knew it was one I desperately wanted to try.  

Although a little bland, I actually did like this.  It definitely needs more seasoning though!  Italian seasoning, fresh herbs, I don't know what, but add whatever you love to this dish.  :)  Besides that though, it has great potential.  Except next time I'm omitting the celery because I just don't love it.  I might substitute zucchini instead...  ???

2 lbs grass-fed ground beef (I used ground turkey)

1 lb white sweet potatoes or potatoes, chopped 

42.5 ounces diced tomatoes

1 onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

2 garlic cloves, minced

1½ tsp ground mustard

1 tsp salt

Handful fresh parsley

1 tsp garlic powder

½ tsp pepper

Brown ground beef in a large skillet. Drain grease.Add ground meat to the slow cooker along with all other ingredients.  Stir to mix well.  Cook HIGH 2-3 hours or LOW 4-6 hours or until potatoes are soft.

If you want to make this more of a soup than stew all you need to do is add in 2 cups of low-sodium beef broth.  (I definitely added some broth which gave it a little more flavor and helped it cook faster!) 

#1,887: Italian Wedding Soup

As we are inching our way to May, I know that it is moving from soup/crockpot weather, to grilling season, however, I am in the need/mood for super simple, filling, healthy recipes, and soups are the first thing that came to mind.  So when I came across this easy recipe, I decided to give it a chance for my lunches this upcoming week...And maybe a breakfast (which I got some very weird looks for).

Overall, I really did enjoy this soup/recipe.  I took the lazy way and let the meatball cook right in the stock (instead of pre-cooking/browning them).  And although I would still do that again for ease, they probably would have been better if browned first because they would have had a slightly firmer texture.  Regardless, I thought this one was pretty good...and SOOOOOO simple.   

FOR THE MEATBALLS:

1 lb ground pork

1/2 C Italian breadcrumbs

2 cloves garlic, minced

Salt and pepper

Chili flake, to taste

1/4 C shredded Parmesan cheese

1/4 C finely chopped onion

FOR THE SOUP:

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped

2 C ditalini or other small pasta

8 C good chicken stock

2 cloves garlic, minced

2 C water (may or may not be needed)

One 5-ounce package fresh spinach

Shaved Parmesan cheese for garnish (optional)

If you are cooking your meatballs separate, preheat the oven to 350 degrees.  For the meatballs, mix all of the meatball ingredients together by hand.  Roll the meatballs into mini meatballs, about 1 inch in diameter. Bake the meatballs about 20 to 25 minutes or until well browned and done.

For the soup, put the stock, celery, onions, and garlic (and meatballs if cooking in the soup) into a large pot or dutch oven.  Bring to a boil.  Reduce heat slightly, making sure it is still boiling.  Cook the veggies about 5 minutes. 

I cooked the pasta separately, then let cool before adding it to the soup so that it wouldn't get mushy/overcooked.  Add in the pasta and bring it back to a boil.  Once at a full boil again, reduce the heat again slightly but keep it still bubbling.  Cook and stir until the pasta (and meatballs) are done.  

If necessary, add in the 2 cups of water if it seems your stock is cooking out too much.  Once it's done, turn the heat off and stir in the meatballs if you cooked them separately.  Stir in the spinach until it is wilted.  Serve with the shaved Parmesan, if desired.

#1,886: Parmesan Roasted Brussel Sprouts

I think brussel sprouts is one of those veggies you either love or hate.  I personally love them.  I'll pretty much eat them any way....hot, cold, roasted, shaved, as a salad....doesn't matter, I enjoy them.  So a few weeks ago I made some microwavable meal that had brussel sprouts and a light sauce.  It was a wonderful lunch...however my coworkers and students did not feel the same way about my lunch because of the slightly unpleasant odor it left behind.  I say it wasn't that bad....my school disagrees.

Not to give up on these delightful babies, I was super excited when I came across a very simple parmesan roasted recipe...and the recipe did not disappoint.  I'm already planning on heading back to the store for another batch of brussel sprouts.  I love most veggies roasted, but adding the parmesan (which I often don't do) really made this one good.  Two thumbs up for this recipe! 

1 1/2 pounds fresh brussels sprouts, trimmed and halved

2 tbsp olive oil

1/4 cup breadcrumbs

1/2 cup shredded parmesan cheese

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper 

Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.

Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.

Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned.

#1,885: Easy Orange Glazed Meatballs

I was looking for a quick, easy, little-fuss recipe to make for an upcoming party and came across this recipe.  I was a little leery of trying it because it had so few ingredients but decided to try it anyways.  I omitted the spicy pork sausage and just added a few shakes of crushed red pepper instead.  Although these aren't bad, they certainly are a bit dense.  I think this might be better if I added at least an egg to the mixture to give it more moisture.  Also, maybe some garlic too.

Instead of letting this sit in my crockpot, I let the liquid cook down on the stove top.  You definitely want to let it cook down so it is more of a thick coating/glaze.  I can't decide if I like this recipe or not.  As I eat it, I certainly enjoy it, but I don't think I love the orange aftertaste you get from it.  Yet that didn't stop me from eating another one.  I'm taking these to work tomorrow to let my co-workers try it....I'll let you know the concensus from that group.  :) 

1 pound ground spicy pork sausage
1 pound ground pork sausage

1/2 onion, diced
1 (6 ounces) can frozen orange juice concentrate, thawed

Combine pork sausage, spicy pork sausage, and diced onion together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each.

Fry meatballs in a skillet over medium heat until browned and completely cooked through (15 to 20 minutes). An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat.

Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on the Low setting to keep warm before serving.

#1,884: Grape Glazed Doughnut Holes

So I came across a super cute recipe in a recent issue of Taste of Home that uses confectioners sugar and juice concentrate to make a glaze for store bought cake doughnut holes.  Let me start by saying, I could not find plain cake doughnuts at the store, so I thought why not just get the sour cream cake doughnut holes instead?!  Yeah...you know why you aren't supposed to use this kind of doughnut hole?  Becuase it's already glazed!  How dumb am I to not think of that when I bought them?!  But since I had already made the grape glaze, I figured I'd just go with it.  Although super weird in color, my girls (and I) actually really liked these doughnut holes.  But who doesn't love sugar on top of sugar?!  So this may not have been the healthiest thing I've served my kids for breakfast, but they thought it was a fun treat.  And that's exactly what it was...a treat.  I would not be making these on a regular basis for them by any means.  Matthew (5) refused to even try them because the said he "doesn't like red doughnuts."  His loss.  

1 package/container of cake doughnut holes
2 c confectioner's sugar
Grape juice concentrate (thawed)
You can use any juice concentrate as desired if you do not like grape

Whisk the confectioner's sugar and enough juice concentrate to create your desired consistency.  Dip plain doughnut holes in the glaze, and then transfer to waxed paper to set.