Sweet & Savory BBQ Meatballs

Meatballs:
1 onion, very finely chopped
1 1/2 sleeves saltine crackers, finely crushed
2 pounds ground beef
3 eggs
salt and pepper
3 Tbsp honey mustard
1/2 cup ketchup
1 tsp Worcestershire sauce

Sauce:
1/4 cup ketchup
3/4 cup barbecue sauce
1 cup brown sugar

Preheat oven to 400 degrees.  In a large bowl, place onion, cracker crumbs, ground beef, 3 eggs, salt and pepper, honey mustard, and 1/2 cup ketchup, and Worcestershire sauce.  Using your hands, mix well.  Line 2 cookie sheets with foil and spray with non stick cooking spray.  Roll the meat into 2 inch balls and lay them out evenly on the trays.  Bake them in the oven for 20 minutes.  While the meatballs are cooking, combine 1/4 cup ketchup. 3/4 cup barbecue sauce, and brown sugar.  When the meatballs have a crispy dark brown exterior, take them out of the oven and drizzle about 2 teaspoons of sauce over each one.  Put back in the oven for 15 minutes to allow the sauce to heat through and get all sticky and wonderful. 

Makes approximately 48 meatballs.

Corn & Ricotta Pasta

1 pound medium shells pasta, cooked and drained
3 cans corn, drained
1/2 large red onion, chopped
2 large cloves garlic, minced
4-6 oz fresh spinach
1 container ricotta cheese (15 oz)
1/2 tsp dried basil

Combine the corn, onion, and garlic in pan and saute until tender, about 4-6 minutes.  Season with salt and pepper.  Toss pasta and spinach in pan with vegetables and stir until spinach is wilted.  Mix in ricotta cheese and basil. 

Serves 4

Chicken Noodle Casserole

2 cups uncooked egg noodles
2 cups cubed cooked chicken
16 oz package frozen peas, carrots, green beans and corn
1 1/2 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp salt
1/2 tsp pepper
1/2 cup chopped onion
3 Tbsp melted butter
1 tsp garlic powder
1/4 tsp basil

Cook noodles according to package directions.  In a large bowl, combine remaining ingredients.  Drain noodles and add to chicken mixture.  Transfer to greased 13x9 baking dish.  Bake at 375 for 30-40 minutes, or until all is heated through.

Lemon Thyme Whipped Ricotta

15 oz part skim ricotta
2 Tbsp chopped fresh thyme
2 Tbsp chopped fresh chives
2 tsp freshly grated lemon zest
1/4 cup lemon juice
1 1/2 tsp freshly ground pepper
1/2 tsp salt
1 tsp EVOO
Fresh vegetables or triscuits for dipping

Combine all except EVOO in a food processor and puree until smooth.  Transfer to a serving bowl.  Smooth with the back of a spoon.  Drizzle with oil and sprinkle with fresh thyme.

Serves 8

Quinoa Veggie "Fried Rice"

2 Tbsp olive oil, divided
2 eggs, beaten
2 cloves garlic, minced
1 onion, minced
8 oz mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 Tbsp grated fresh ginger
3 Tbsp soy sauce
2 green onions, sliced
Sriracha, for serving

Heat 1 Tbsp olive oil in skillet.  Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once.  Let cool before dicing into small pieces.  Heat remaining 1 Tbsp olive oil in large skillet.  Add garlic and onion.  Cook, stirring often, until onions have become translucent, about 4-5 minutes.  Add mushrooms, broccoli, and zucchini.  Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.  Add corn, peas, carrots, and quinoa.  Cook, stirring constantly, until heated through.  Add ginger and soy sauce, and gently toss to combine.  Cook, stirring constantly, until heated through, about 2 minutes.  Stir in green onions and eggs.  Serve immediately, drizzled with Sriracha, to taste.

Serves 4

Vegetable Lasagna Stacks

3 zucchini, cut into 1/4" thin long slices
1 lemon, zested and juiced
2 Tbsp EVOO
1 pound ricotta cheese
1/4 cup heavy cream
5 Tbsp chopped fresh parsley
2 Tbsp chopped fresh oregano
1 large beefsteak tomato, thinly sliced
2 oz thinly sliced salami
2 Tbsp refrigerated pesto

In a small bowl, toss the zucchini with the lemon zest, lemon juice and EVOO; season with salt and pepper.  In a bowl, combine the ricotta, cream, parsley and oregano; season with salt and pepper.  Build individual lasagnas on plates by stacking three layers each of the zucchini, the ricotta mixture, salami, and tomato slices.  Top with pesto.

Serves 4

Avocado and Shrimp Chopped Salad

Dressing:
5 Tbsp light sour cream
3 Tbsp EVOO
3 Tbsp rice wine vinegar
1 Tbsp chopped fresh dill
1 tsp onion powder
2 cloves garlic, minced
3/4 tsp dry mustard
1/4 tsp salt

Shrimp & Salad:
1 pound shrimp, cooked, peeled and deveined
2 tsp EVOO
2 tsp lime zest
Juice of half lime
1/4 tsp kosher salt
1/4 tsp black pepper
1 can whole kernel corn, drained
4 cups chopped romaine lettuce
3/4 cup finely chopped red cabbage
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup grape tomatoes
1 avocado, diced
2 slices crisply cooked bacon, diced

Dressing:  Puree all ingredients in food processor until well blended and smooth.

Shrimp and Salad:  Preheat saute pan.  Toss shrimp with 2 tsp oil, lime zest, lime juice, salt and 1/4 tsp pepper in pan.  Add corn.  Mix and saute until all ingredients are warm.  Combine the lettuce, cabbage, red pepper, onion, tomatoes, avocado and bacon in a large bowl.  Drain the shrimp and corn mixture then add to salad.  Season with pepper.  Dress individual servings with dressing as desired.

Serves 4

Fully Loaded Baked Potato Salad

3 pounds red potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

Wash and cut the potatoes into bite sized pieces.  Cover with water and boil until fork tender, about 20-25 minutes.  Do not overcook.  Drain the potatoes.  If you want to serve this cold, put cooked potatoes in the refrigerator for 1-2 hours.  Mix the mayo and sour cream together in bowl.  Add to the potatoes.  Then add the onion, chives, cheese, bacon, salt and pepper.  Top with additional shredded cheddar cheese before serving. 

Intense Strawberry Preserves

4 pounds fresh strawberries, washed and patted dry
3 cups sugar
1/3 cup lemon juice

Hull strawberries and cut in half.  Combine with sugar and lemon juice in large bowl.  Cover and let stand for 4 hours at room temperature or refrigerate overnight.  When ready to cook, prepare canning jars.  Place saucer in freezer for later use.  Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6-8 quart nonreactive pot.  Place over medium heat and cook, stirring frequently, until the sugar has melted completely and the strawberries begin to foam, about 5-15 minutes.  Increase the heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture looks thick, shiny and darker, about 15-20 minutes.  If the jam begins to boil close to the top of the pot or scorch on the bottom, immediately reduce the heat.  To test if the preserves are ready, remove from heat and place a little of the preserve liquid on the saucer in the freezer.  Return to the freezer for 3-4 minutes.  Tilt the plate, if the preserve liquid runs, continue to boil the preserves for a few more minutes.  If it does not run, the preserves are ready.  Skim excess foam from the surface.  Fill prepared jars to within 1/4 inch of the rim.  Place lids and rims on jars place in water bath for 5-7 minutes. 

Makes 8 half pint jars

Apple, Carrot and Cabbage Salad

2 1/2 Tbsp EVOO
1 Tbsp orange juice
2 tsp rice wine vinegar
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground cumin
3 cups shredded carrots
1 cup chopped red cabbage
1 large crisp red apple, chopped
1 1/2 tsp cilantro
4 Tbsp sunflower seeds
Freshly ground pepper, to taste
1 Tbsp lime juice
**Great with sliced cooked chicken**

Whisk oil, orange juice, vinegar, salt, cinnamon, and cumin in a large bowl.  Add carrots, cabbage, apple, cilantro, and sunflower seeds.  Mix well.  Top with pepper and lime juice.

Add chicken, if desired.

Serves 6