#1,205: Paleo Sweet and Sour Meatballs

If you look at my bookmarks at the right you will notice there aren't a ton of recipe that show up in my "never again" feed.  Unfortunately this is one of those recipe.  :(  I was not a fan of these at all.  Granted, I made these in the crockpot instead of pan frying them, but that should not have make that much of a difference.  I didn't like the first meatball and didn't finish it.  Then I tried again later thinking I didn't give it enough of a chance.  One bite later and they all went into the trash.  So many ingredients gone to waste. 
 
Meatballs:
1 lb. ground beef
1/2 small onion, chopped small
1/4 cup almond flour
1 egg
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1 Tbsp. bacon fat or coconut oil (for browning the meatballs)

Sauce:
1 cup grape jelly
1 cup tomato sauce
1/8 cup raw honey, warmed (if you don't want your sauce overly sweet you can omit this)
1/4 cup apple cider vinegar (or more to taste)
1/4 tsp. allspice
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder

FOR THE MEATBALLS:
Combine meatball ingredients (other than the bacon fat/coconut oil)  into a large mixing bowl and combine by hand. Shape the meat into 1-inch balls. Place a large saucepan over medium-high heat and add the coconut oil or bacon fat. Gently brown the meatballs on all sides and set aside. Drain the fat from the pan.

FOR THE SAUCE:
Combine all of the sauce ingredients in the large saucepan over medium heat and stir to combine. Bring just to a boil, stirring frequently, and then reduce heat to low.  Taste the sauce and adjust the flavorings and seasonings to your taste. Add more raw honey to increase sweetness, and more vinegar to increase the sour flavor.

TO COOK THE MEATBALLS:
Add the browned meatballs to the large saucepan and allow to simmer for 30 minutes. Stir the meatballs gently every so often. Serve the meatballs with the sauce and some toothpicks. Enjoy!

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#1,204: Knock-off Irish Nachos

Our local restaurant/pub posted that they were serving Irish Nachos this weekend in honor of St. Patrick's Day.  Of course I had to get them as they sounded delicious!  And they were...except for the insane amount of processed cheese covering the entire thing.  (The picture of the restaurant nachos are below). Then my friend Denise challenged me to make my own version of them...and paleo at that!  So I did (almost).  I couldn't let a challenge go by, especially one that I thought I could pull off.  LOL

Here is the restaurant version:
"Fresh made pub chips, cheese sauce, corned beef, sauerkraut and a side of 1000 island dressing." See all that cheese on it.  Delicious and gross at the same time.  There was SO much cheese. 

Here's my version:
Baked sweet potato chips, little bit of shredded swiss cheese, cooked and chopped up corned beef, canned sauerkraut (drained), and a tiny bit of thousand island dressing.

The worst part of this recipe was the baked sweet potato chips.  They took FOREVER to bake in the oven (about 2 hours).  Oh my goodness this was SO good though.  I ate it for lunch AND dinner.  I'll probably eat it again tomorrow but I'm out of baked sweet potato chips.  Now I have to decide if I want to make more, eat it in a baked sweet potato (instead of in chip form) or if I should just go buy some sweet potato chips from the grocery store. Decisions, decisions!!)

   

#1,203: Crockpot Corned Beef

Take me to any place that sells sandwiches and I will almost always choose a reuben sandwich!  I love corned beef but have never made it for myself.  1.  I figured I'd make it and not enjoy it.  2.  No one else in my family eats it so it would be a lot of meat leftover.  3. It's expensive for 1 person to eat. 

Then I went to Kroger and found a 3+ lb flat cut corned beef for $5!  That was worth trying/making.  So I searched for a highly rated crockpot recipe on Google and came across this recipe.  It was easy and I liked that it used more ingredients than just the seasoning packet that comes with the corned beef.  I let this cook ALL day in my crockpot because I wanted to make sure it was nice and tender.  And it was.  It was so tender that when I cut it with my electric knife it totally shredded it.  (Photo above was used with a sharp knife).  Don't get me wrong, I personally prefer it shredded, but it sure doesn't take a very pretty picture that way.

This is very good.  I'm going to LOVE eating it for lunch AND dinner tomorrow (Happy St. Patrick's Day!!).  I was even more surprised when my pickiest eater Chloe came over and asked to try it....and then walked away with the container proclaiming "I love this beef."  What?!  Her big sister wouldn't try it but that's okay, more for Chloe and I. 

I did make one alteration to the recipe below: I only used about 2 cups of water.  That was PLENTY for it to be sitting in.  I don't think the reduction in liquid made a negative difference. 

4 cups hot water

2 tablespoons cider vinegar

2 tablespoons sugar

1/2 teaspoon fresh ground pepper

1 large onion, cut into quarters

3 lbs corned beef brisket (with spices)

 

Combine the water, vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.  Place corned beef and contents of spice packet in the mixture. Cover and cook on high heat setting 8 hours. (Mine cooked for about 10 hours).  To serve, carve the beef into slices against the grain and serve with some of the cooking liquid spooned on top of the beef to keep it moist

#1,202: Braised Cabbage

This recipe is actually called "World's Best Braised Green Cabbage."  Before today I didn't know what braised cabbage was so I can't actually attest to the fact that this truly is the world's best or not.  But I can tell you this...I wasn't a big fan.  :(  It was good but I didn't think it was great and I keep thinking about the huge bowl I have in my fridge that I have to eat up.  :/  It might take me a while.  If you LOVE cooked cabbage you might love this one too.  But this cooked for 2 hours and if I'm going to spend that much time cooking cabbage, I'm going to choose Garlic Rubbed Cabbage Steaks instead. 

Here's the recipe for you braised cabbage lovers though...

PS: As soon as you see the word "bone broth" in the ingredient list you will know that this is a paleo recipe.  LOL

2 tablespoons melted lard, ghee, or bacon grease for coating the baking dish
1 medium head green cabbage (about 2 pounds)
1 large red or yellow onion, peeled and thickly sliced
2 large carrots, peeled and cut in 1/4-inch coins (I omitted)
1/4 cup bone broth or water
1/4 cup melted lard, ghee, or bacon grease
Coarse salt and freshly ground pepper
Aleppo pepper (optional)
Aged balsamic vinegar

 

Preheat oven to 325°F with the rack in the middle. Coat a 13-by-9-inch baking dish with the melted fat.  Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time. Don’t worry: The tough core will get super tender, too.

Place the cabbage pieces in a single layer in the greased dish — a little overlap is okay. Toss on the onions and carrots and drizzle with broth and the melted fat. Season well with salt, pepper and Aleppo pepper (if using). Cover tightly with foil and place in the oven.  Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender. 

At this point, you can remove the cabbage to cool and store in the fridge until you’re ready to eat it (up to 4 days). When you’re ready to serve, crank the oven up to 425 F and bake until browned (about 15 minutes). Drizzle with aged balsamic vinegar and serve immediately.

#1,201: Lawnmower Taco

I have no idea how or why this recipe is called Lawnmower Tacos.  I think Taco Casserole would be more appropriate, but I will admit, I did look at the recipe solely based on the name.  :)  I was looking for an easy, ground beef recipe that my kids might enjoy when I stumbled upon this recipe.  It was definitely easy to make. Easy and delicious.  This got big thumbs up from everyone in my crew.  Nothing super special, but still quite yummy!!  Tomorrow is leftover night for dinner....I think we will all be fighting for this one!  (Except for me who will be eating corn beef and cabbage!)

1 pound ground beef or turkey
1-2 Tablespoons Taco Seasoning Mix
1/4 cup flour
2 cups chicken or beef broth
9 ounces tortilla chips, crushed
2 cup grated cheese
For day of serving: shredded lettuce, salsa, sour cream, black olives

In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine. Stir in broth and bring to a simmer. Simmer until sauce thickens. Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese. If cooking right away, place in 325° oven and bake for about 20 minutes or until bubbly.

If making as a freezer meal, do not bake. Instead, cover with foil, label, cool, and freeze. On serving day, thaw casserole and follow baking directions, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start.

Serve with desired toppings.

1,200 Recipes! Let's keep cookin'

1,200 recipes from my cookbooks, files, magazines and Pinterest Boards have now been tried, rated/reviewed and passed along to you.  If that wasn't fun enough, I am quickly approaching 50,000 page views to my blog!!  (Thank you!!)  Who knew 3 years ago when I started this blog to get my family to try new recipes and to get out of our dinner rut it would turn into so many new recipes we've tried, eaten and loved?!

Hopefully I post some recipes that you are inspired to try or cook for yourself or your family and friends.  And here's hoping I can reach 1300 before summer!!  ;)

#1,200: Crockpot Meatballs (for Subs)

I totally bypassed the pre-cooking method of this recipe and threw my meatballs into the crockpot uncooked and frozen.  No need to dirty extra dishes and pans if it can cook all day in the crockpot.  Big shout out to my hubby who helped make these and to get me out of the kitchen quicker on a Sunday night.  Honestly, I don't know if I will ever make meatballs in the oven again.  Okay, I probably will because I like the semi-crunchy texture baking meatballs gives them.  But this was THE EASIEST recipe and I have 1 less pan I have to clean (because I use crockpot liners!). And Allison requested this meal again on our dinner menu for next week. 

1 lb lean ground beef
1/2 cup dry breadcrumbs
2 tablespoons finely chopped onions or 1/4-1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg
1 tablespoon parmesan cheese, grated
1 (32 ounce) jars spaghetti sauce
6 -8 hot dog buns
mozzarella cheese (sliced or shredded)

Place first seven ingredients in large bowl. Mix thoroughly with your hands just until combined. Shape into approximately 30 1-inch balls.

Here's what I did next: Place on a wax paper lined cookie sheet and freeze.  When ready to cook place FROZEN meatballs into the crockpot along with the spaghetti sauce.  Cook on low for 6-8 hours (mine cooked for 9+ hours).  Place meatballs and sauce in sub rolls, top with mozzarella and bake for about 5-10 minutes or until cheese is melted and bread is toasted.

If you are looking to make these right away, or want the original recipe directions they are as follows: 

Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
Place cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so.  Place meatballs and sauce in hot dog buns or sub rolls and top with mozzarella cheese.

#1,199: Magic Perrier (Cotton Candy Flavored Fizzy Water)

 

I was deleting some pins off my Pinterest board and saw this recipe for "Magic Perrier" water.  I was about to actually delete the post figuring I'd probably never realistically make the drink but shockingly it requires 2 ingredients and I happen to have both on hand.  A few weeks ago our school had a family fun night and my kids did the cake/candy walk.  Allison came home with Cotton Candy which I hid in the pantry and haven't let her eat.  I was about to throw it out yesterday too and got sidetracked and forgot!!  Good thing since it mean I can cross another recipe off my Pinterest Board.  :)  (And 1 step closer to 1200 recipes!!

My girls thought this was super fun to make and loved the color and bubbles it made.  Allison thought it was good but Chloe didn't enjoy it as much.  It was a sugary tasting fizzy water.  Personally, I think adding some 100% fruit juice to the Perrier was 1000 times better than this.  But it was fun for a one time drink.  Maybe a two time drink.  We still have cotton candy left! 

1/4 c cotton candy
about 1 1/4 c Perrier water

Place cotton candy in a glass.  Slowly add the Perrier water on top to dissolve the cotton candy. 

#1,198: Not Your Momma's Meatloaf

I have had this recipe on my Pinterest Board for a very long time.  I keep thinking I've made it and then realize I didn't.  So when I had some extra ground turkey waiting to be used, I figured it was about time I made this recipe.  I also made this in my crockpot so it could cook all day while we were at work.  Turns out just as good as it does when I make it in the oven (in my opinion) EXCEPT the texture is softer/more tender/mushier (let's be honest). 

Brian really liked this recipe, but it was a little too soft of a texture for my liking.  I think it was because of the bread pieces instead of bread crumbs.  I might try it again with breadcrumbs.  I ended up eating this on a ciabatta roll as a meatloaf sandwich.  That was good!  The kids thought this was okay but prefer meatloaf muffins instead.  Probably won't make this recipe again for our family, but it certainly wasn't bad.   

1 lb ground beef or turkey
1 egg
3/4 c of milk
3 slices of bread torn into small pieces
1 tbsp worchestershire sauce
1/2 tbsp onion powder
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp ground black pepper
1/4 tsp hot sauce
1/8 tsp garlic powder
1/2 c catsup

Heat oven to 350 degrees.  Combine all ingredients (EXCEPT CATSUP) in a large bowl.  Spread mixture into an ungreased loaf pan.  Spread catsup on top.  Bake for 1 hour and 15 minutes.  Let stand for 5 minutes and serve.

Here is how I made this recipe:
Combine all ingredients (EXCEPT CATSUP) in a large bowl.  Place into a container that will fit inside your crockpot.  Freeze.  When ready to cook pop out the frozen, raw meatloaf mixture and place into a foil lined crockpot (just the meatloaf, not the container you froze it in...obviously).  Pour catsup on top of meatloaf.  Cover and cook on low for 6-8 hours.  (I cooked mine for 9+ hours).  

#1,197: Pickle Dip

I was deleting photos off my phone and I ran across the picture of this pickle dip.  Although I try taking pictures of the recipes I try with my actual camera, sometimes I have to use my phone if it's the only thing I have on me.  I brought this to book club in January (!!) and realized I never posted it.  Guess I better now since I'm deleting pics so I can update my phone!!

This dip was easy, different, and well, tasted like pickles.  I liked this recipe and went back for seconds, but when I think about all the chip/dip recipes out there, I don't see myself ever craving this one.  It also got mixed reviews, but if you don't like pickles you won't like this.  I used kosher dill pickles but I think this might taste better with bread and butter chips instead.  Those are a tad sweeter and tart. 

8oz cream cheese, room temp
 3/4 to 1 C dill pickles, finely diced
1 Tbsp Worcestershire sauce
Dill for garnish if desired (I omitted)

Mix cream cheese, pickles and worcestershire sauce.  Top with dill if desired and serve at room temperature with thick potato chips.

#1,196: Virgin Sangria

Yesterday it was 61degrees outside.  I had the windows open, we played in the backyard on the swing set for the first time in months, and we grilled hamburgers for dinner.  This morning it's a snow day and it's been lightly snowing all day.  It is 7 days until spring.  It's time for this winter weather to be done!!  So in hopes of warm weather, I made some virgin sangria.  I would have made it non-virgin, but I'm home with Allison and it probably isn't a good idea to start drinking....yet.  Since this is non-alcoholic Allison enjoyed some too and loved it.  It is sweet though so I think I might add some more sparking water to it.  Although it sure is good as is!!

1 apple
2 limes, washed
2 lemons, washed
1 orange
3/4 cup apple juice concentrate (I think apple juice or cider would be fine too!!)
3 cups grape juice (I used cran-grape)
1 3/4 cups sparkling water or club soda

Core the apple and cut it into 8-12 slices. Place the slices in a serving pitcher. Slice the lime, lemon (seed it), and orange and place them in the in pitcher. Juice another lime and lemon and add the juice to the pitcher. Add the apple juice concentrate and grape juice. Chill until ready to serve. Immediately before serving, add the sparkling water or club soda and serve over ice, trying to get some of the fruit into each glass. Serves 4-6.

PS....I know this is NON-alcoholic but bookmarked under "alcoholic beverages."  No need to email me and tell me of my mistake, I plan on using wine instead of grape juice next time! 

#1,195: Green Breakfast Smoothie

Here is another super healthy, green smoothie recipe just in time for St. Patrick's Day.  I enjoyed this smoothie and so did Allison (7), but I didn't love this enough to want to make it again the next day.  Part of that might be due to the large number of ingredients.  Don't get me wrong, this isn't a hard recipe at all, but in my rush to get out the door as fast as possible each morning, this has a few too many ingredients for me.  It was good though.

1 cup orange juice
1 banana
1 avocado
3 almond milk ice cubes (I used about 1/2 c unsweetened chocolate almond milk)
1/2 cup frozen mango chunks
1 handful baby spinach
1/4 cup hemp seeds
1 tbsp bee pollen (I omitted)
1/2 tsp spirulina powder

Place all ingredients into a blender and pulse until smooth.

#1,194: Rolo Stuffed Ritz Crackers

This is my new favorite dessert.  Or snack food.  Ok, dessert.  Eh, both!  These are SOOO good.  Sweet, salty and best of all, EASY!!  The kids helped me make these and were happy to unwrap the Rolos for me. I will definitely be making these again...and again...and again! 

Rolo Candies 

Ritz Crackers

Preheat oven to 350 degrees F.

Place Ritz crackers on a cookie sheet face side down, and top each one with a Rolo candy.

Bake for 3-5 minutes to soften (but not fully melt) the Rolos, Remove from the oven and immediately top  the Rolos with a second Ritz cracker. Cool completely before storing in an airtight container.

#1,193: Copycat Little Caesars Crazy Bread

I had such high hopes for this recipe, and although they were good bread sticks, they were NOTHING like Little Caesars.  In taste, maybe.  In texture, no way.  Would I make these again?  Probably.  Will I make them instead of getting some from Little Caesars?  Definitely not.  

1 (10 ounce) can pizza dough

2 Tablespoons butter, melted

1/2 teaspoon garlic salt

1/8 cup finely grated Parmesan cheese

Preheat oven to 450 degrees.  Unroll dough on a clean surface.  Cut dough in half lengthwise, and then cut 8 strips vertically (making 16 small bread sticks).  Place each strip onto a lightly greased baking sheet.  Bake 6-8 minutes or until golden brown.  While bread sticks are baking, melt the butter and stir in garlic salt.  Remove bread sticks from the oven and brush on garlic butter mixture.   Sprinkle with Parmesan cheese.   Serve with marinara sauce for dipping.

#1,192: Roasted Sweet Potato & Prosciutto Salad

I don't know why I waited so long to make this recipe, it is WONDERFUL.  I love it and cannot stop making/eating it.  It is really that good.  I love the combination of the sweet potatoes and veggies and I also love that it has radishes in it.  Love radishes and you can barely taste them in this recipe if you are scared to try it!

3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 ounces thinly sliced prosciutto, julienned (I used uncured bacon instead)
1/2 cup sliced radishes
1/3 cup chopped pecans, toasted (I used raw cashews)
1/4 cup finely chopped sweet red pepper (I used green pepper b/c I had it on hand)
2 green onions, sliced, divided
1 tablespoon lemon juice
1 teaspoon honey

Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally.

Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.

Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion. Yield: 8 servings (3/4 cup each).

#1,191: BLT Chopped Salad with Homemade Creamy Buttermilk Ranch Dressing

I may have gone a little overboard with the dressing on this salad.  You think?!?!  This recipe makes a ton of dressing, so you can have it to eat for a week every night at dinner if you so desire.  I think I need to find a co-worker to take the leftovers tomorrow.  (Whomever reads this first let me know if you want it!) :) 

Although I definitely liked this salad a lot, it wasn't anything super special that I haven't made before.  Would I make this again?  Yes.  Is this going to become my go-to favorite salad recipe? No.  I did really enjoy the homemade ranch though!

Salad
1/2 cup cooked, diced bacon
about 3 to 4 cups salad greens
1 small/medium ripe tomato, sliced into thin rounds
half of 1 cucumber, about 10 thinly sliced rounds
1/4 cup thinly sliced carrots
1/4 cup frozen peas, thawed
1/4 cup corn (I used canned)
I also added some shredded Parmesan cheese and croutons 

Buttermilk Ranch Dressing
1/2 heaping cup mayonnaise
1/2 heaping cup sour cream
1/4 cup buttermilk + extra if necessary to thin
2 tablespoons minced fresh flat-leaf (Italian) parsley
1 to 2 tablespoons lemon juice
1 to 2 tablespoons olive oil
1 to 2 tablespoon minced fresh green onion, scallions, or chives
1 small garlic clove, peeled, optional and to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Salad 

Cook bacon according to manufacturer's instructions. Dice small; set aside.

In a large bowl, add the greens, top with tomato, cucumber, carrots, peas, corn, and sprinkle bacon pieces over the top; set aside.  (Add cheese and croutons if desired)

Buttermilk Ranch Dressing - To the canister of a food processor or blender, add all ingredients and blend until smooth and creamy, about 30 seconds. Taste dressing and if necessary, adjust flavor balance by adding more lemon, oil, herbs, salt and pepper, or whatever dressing needs, to taste. I like my dressing thicker and didn't use more than 1/4 cup buttermilk, but add more, to taste, to thin it out. Brands of mayo, sour cream, and buttermilk all vary in their thickness. Transfer dressing to a glass jar with lid, or airtight container with a lid.

Drizzle over salad and toss to combine. Serve immediately. Extra dressing will keep for 7 to 10 days airtight in the fridge; shake well before next use.

#1,190: Honey Poppy Seed Fruit Salad

 

This is such an easy fruit salad recipe to make.  You could probably use just about any fruit you had on hand, but I used the ingredients suggested/listed below.  My kids loved this, and I took the leftovers and froze it on a wax paper lined cookie sheet, and then bagged up the extras (when frozen) to add to my smoothies during the week. This needs to be made just before serving because the fruit was pretty mushy within 24 hours of making this. 

 

Also, add the dressing a little at a time because I felt it was a little overpowering.  

 
2 medium firm bananas, chopped
2 cups fresh blueberries
2 cups fresh raspberries
2 cups sliced fresh strawberries
5 tablespoons honey
1 teaspoon lemon juice
3/4 teaspoon poppy seeds

In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat. Yield: 8 servings.

 

#1,189: Spirulina Smoothie

At some point I'll remember to take a picture of this recipe!


So my new favorite "super food"/find is spirulina.  What is that you ask?  Here is some information that I found at:  http://www.thespirulinabenefits.com/  IF YOU ARE INTERESTED.  (If not, skip to the recipe below)

"The supplement actually contains about 60% of protein, 12-13% of vital minerals such as Magnesium, Calcium, Potassium, Iron, Zinc, and Phosphorous as well as a complete group of vitamin B. It’s also rich in several anti-oxidants, which protect body cells. In fact it is the only source of the antioxidant phycocyanin."

I'm adding it to my smoothies in the morning for some added nutrients and protein. 

I made this recipe, and loved it.  I'm loving it so much I've made it every day for breakfast the last three days.  I plan to give it to my kids eventually too, but so far, I'm not willing to share.  :)

10-12 oz of coconut water (I use about 12-16 oz unsweetened chocolate almond milk)
1TB chia seeds (I use hemp hearts)
1-2TB of spirulina 
1 Frozen Banana
1/2 cup Frozen Berries (I've been using frozen cherries)
Optional: 1-2 scoops of your favorite protein powder (I omit)

Throw everything in the blender and blend till smooth. Add more liquid until desired consistency.

#1,188: Homemade Marinara Dipping Sauce

(sorry, I know this isn't the best photo, but I was in a rush to get it taken before I forgot!)

I was making some homemade breadsticks so that meant I had to make some homemade dipping sauce to go with it.  When I googled recipes and realized it was just a combo of tomato sauce and paste + seasoning, I figured it would be simple enough to make my own recipe...and it was.  I personally thought it was really good.  My kids and husband seemed to enjoy it as well.  So simple!  But if you've been following this blog for any time, you will notice I don't measure as I cook so I have no idea how much of each ingredient I used.  So I listed how many shakes of each container I did.  :)  Hope that helps!!

This makes about 3 cups.

2 cans (15 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 cloves garlic, minced
1/2 onion diced very fine
1 tbsp olive oil
crushed red pepper, to taste (I used about 4 shakes)
dried oregano (I used about 10 shakes of it)
salt and pepper, to taste
garlic powder, (2 shakes)
pinch of sugar

Sautee the onions in olive oil over low-medium heat for about 6 minutes or until softened and just beginning to brown. Add remaining ingredients and simmer until it starts to boil and is heated through.  I used an immersion blender to puree the onions because my family doesn't like them but I don't think you necessarily need to. 

#1,187: Easy Slow Cook Korean Beef

I had 2 1/2 lbs of ground turkey in the fridge and nothing in mind for dinner, so when I stumbled across this recipe I knew it would be perfect for us for dinner.  Yes, I know that the recipe title says "Korean beef," but I use ground beef and ground turkey interchangeably, so it's pretty much the same thing to me.  If you prefer beef, definitely use it instead.  I however, am partial to ground turkey.  :)
Here is what I love about this recipe...it cooks quickly in the crockpot and you don't have to pre-cook the meat ahead of time!  That's right, just dump it in the crockpot, break up the pieces with a spoon and you are pretty much ready to eat.  So simple.

Now with that said, this recipe got very mixed reviews in our house and I was not surprised that my husband did not enjoy it.  I however loved it, but would have loved it more with some crispy Chinese noodles on top!  Matthew (2) wouldn't try it at all, Chloe (4 1/2) only ate it when I told her she had to, but Allison (7) enjoyed it a lot. 

The recipe says to serve the beef over some rice, but I knew I had a better chance of my family eating this if I mixed it together...so I did.  Since I got mixed reviews I will not make this again for my family, but I just might make it again for my lunches!!

1 lb extra lean ground beef (I used lean ground turkey)
1/4 c brown sugar
1/4 c soy sauce (I used coconut aminos)
1 tbsp. sesame oil
1 tsp garlic powder
1/4 tsp ground red pepper
1 tsp minced ginger (I used ground ginger and just about 2 shakes of it)
1 tbsp. tomato paste
sliced green onion for garnish

Add uncooked beef to slow cooker and break it up into small chunks with a spoon.
In a small bowl, stir together the brown sugar, soy sauce, sesame oil, garlic powder, red pepper, ginger and tomato paste.  Stir into the slow cooker and really coat the beef.  Cover and cook on LOW for about 3-4 hours.

Stir again, breaking up chunks.  Serve beef and sauce over rice and garnish with green onion.