Archive for the ‘Main and Side Dishes’ Category


Spice up your spaghetti with these delicious meatballs.

Makes 24 meatballs


2 pounds ground beef

1 cup bread crumbs

4 eggs, lightly beaten

1/2 cup finely chopped onion

2 cloves garlic, minced

1/2 cup chopped fresh parsley

1/2 teaspoon Italian seasoning

1 teaspoon oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

Preheat the oven to 350 degrees F.

Mix all the ingredients together.

Roll the mixture into 2 inch balls and place in two 9 by 13 inch baking dishes.

Cook in the preheated oven for 15 minutes, then flip them over and broil on high for 3 minutes or until done.

Transfer the meatballs to your warm spaghetti sauce and let sit for 5-10 minutes.

Serve over spaghetti noodles.

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Meal Plan #4

Here is our meal plan for this week:

Sunday: Hot Dogs

Monday: Honey Mustard Pork Chops and a green salad

Tuesday: Silverwood!!!

Wednesday: Hamburgers

Thursday: Curry Grilled Chicken with grilled vegetables

Friday: Spaghetti and Meatballs

Apricot Chicken

An easy, delicious meal.

Serves 6


4 boneless, skinless chicken breasts (cut them in half if they are extra thick)


1 cup apricot jam

1 cup plain yogurt

1 tablespoon Dijon mustard

Preheat the oven to 350 degrees F.

First, coat each chicken breast with flour and place on the bottom of a 9 by 13 inch baking dish.

Place them in the oven and cook for 30 minutes.

Meanwhile, mix together the jam, yogurt, and Dijon mustard.

Pour over the chicken breasts.

Cook for another 20 – 30 minutes or until the chicken is cooked through.

Serve over rice.

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Homemade Lasagna-Super Easy

Super easy lasagna-make it!

Serves 8


3/4 pound ground beef

1/2 cup chopped onion

2 eggs

1/4 cup shredded parmesan cheese

2 cups shredded mozzarella cheese

2 cups cottage cheese

1 to 1 1/2 cans Hunts spaghetti sauce

1/2 teaspoon dried sweet basil

1/2 teaspoon dried oregano

2 tablespoons packed brown sugar

9-12 uncooked lasagna noodles

Preheat the oven to 350 degrees F.

Cook the ground beef with the onion and drain. Set aside.

In a medium bowl, mix together the eggs, parmesan cheese, 1 cup mozzarella cheese, and cottage cheese. Set aside.

Mix together the spaghetti sauce, basil, oregano, and brown sugar.

Cook over medium heat until warm.

Add the meat and onion to the sauce.

Spread a thin layer of the sauce on the bottom of a 9 by 13 inch baking dish-this will be the base.

Place 3-4 uncooked lasagna noodles on top of the sauce.

Spread 1/3 of the cheese mixture on top of the noodles.

Pour 1/3 of the remaining sauce over the whole thing.

Repeat the last 3 steps 2 more times.

Sprinkle the remaining 1 cup mozzerella cheese over the top.

Bake for 45-60 minutes.

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Meal Plan #3

This week we picked up a non-organic basket from Bountiful Baskets.  (See Meal Plan #1 for more information on Bountiful Baskets.) Here is what was in it:  Kiwi, nectarines, bananas, grapefruit, pineapple, lettuce, cauliflower, squash, and zucchini.

Here is our meal plan:

Sunday: Grilled Chicken and a green salad

Monday:Homemade Lasagna

Tuesday: Lamb Steaks with grilled zucchini and squash

Wednesday: Fettuccini Alfredo

Thursday: Meatloaf , cauliflower, and a green salad

Friday: Apricot Chicken and green beans

We are going to use the fruit for breakfasts and desserts.


Serves 8-10


8 Roma tomatoes, diced

1/3 cup chopped fresh basil

2 cloves garlic, minced

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

parmesan cheese (optional)

1 loaf french bread, sliced and toasted*

In a bowl, toss together the tomatoes, basil, and garlic.

Mix in the balsamic vinegar, olive oil, salt, and black pepper.

Serve on toasted bread slices. Sprinkle with parmesan cheese, if desired.

*Here is how we toast the bread slices:

Brush the bread slices with olive oil.  Broil on low until lightly toasted, about 3 minutes.

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Chili Garlic Beef with Asparagus and Cashews

An easy meal that tastes like something you would get at a Chinese restaurant.

Serves 6-8


For the sauce:

1/2 cup hoisin sauce

6 tablespoons low-sodium soy sauce ( if you use regular, don’t add any salt)

1 tablespoon chili garlic sauce (you can add more if you want the dish to be spicier)

4 teaspoons fresh lemon juice

4 teaspoons unseasoned rice vinegar

2 tablespoons brown sugar

For the stir-fry:

4 teaspoons olive oil

2 pounds flank steak, cut into bite sized pieces or strips

2 pounds asparagus, ends trimmed and cut into 1 inch pieces

2 cups roasted, unsalted cashews

salt and pepper to taste

First, whisk together all of the sauce ingredients and set aside.

In a wok or large nonstick pan, heat the olive oil over medium-high heat.

Add the flank steak and cook until slightly browned on all sides, about 3-4 minutes.

Season to taste with salt and pepper.

Drain the meat and pour off the fat from the pan.

Add the asparagus to the pan and cook for 2-3 minutes until crisp-tender.

Return the meat to the pan, add the sauce and toss to coat.

Stir in the nuts and cook until the meat is done, 2-3 minutes.

Serve over rice.

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