Old-Fashioned Spaghetti & Meatballs

I found this yummy recipe for  old fashioned spaghetti meatballs
This is just one of the new recipes I will be trying out this week.
Can not wait to see how my family reacts! 

6 servings

Active Time: 40 minutes

Total Time: 1 1/4 hours

INGREDIENTS

MEATBALLS

• 1/3 cup bulgur
• 1/2 cup hot water
• 4 ounces lean ground beef
• 4 ounces hot Italian sausage
• 1 medium onion, very finely chopped
• 2 large egg whites, lightly beaten
• 3 cloves garlic, very finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup fresh breadcrumbs, preferably whole-wheat (see Tip)

SAUCE & SPAGHETTI

• 4 cups prepared marinara sauce
• 1/2 cup slivered fresh basil leaves, or chopped fresh parsley
• 1 pound whole-wheat spaghetti, or linguine
• 1/2 cup freshly grated Parmesan, or Romano cheese (1 ounce)

PREPARATION

1. To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
2. Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
3. Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
4. To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
5. Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.

TIPS & NOTES

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

NUTRITION

Per serving: 496 calories; 8 g fat ( 3 g sat , 3 g mono ); 28 mg cholesterol; 86 g carbohydrates; 0 g added sugars; 27 g protein; 18 g fiber; 568 mg sodium; 405 mg potassium.

Nutrition Bonus: Fiber (72% daily value), Vitamin C (35% dv), Iron (30% dv), Calcium (25% dv), Vitamin A (25% dv).

Carbohydrate Servings: 4 1/2

What's on your menu this week?

WoW..been awhile eh?
I promise.
We have not been eating Cream of Ketchup soup and stale crackers.
Or will we.
Ever!!

This week I will be feeding my family :


*grilled tandoori chicken & red onion skewers & Gazpacho salad
Upside down Shepherd's pie

*Slow-cooker chunky chicken chili
*Pasta with meat sauce
*enchiladas
*cheeseburgers with grilled onions




I know it can be frustrating finding a great idea and NOT have the recipe so, I tried to include as many links as I could find and pictures so you could see how YuMmy my menu is this week!!

For more Meal Plan Monday ideas click here

Meal plan mondays

..usually, I do all my menu planning on Saturday and then I go grocery shopping!
Here is what we are going to enjoy eating this week!



Monday:Beef & Broccoli stir fry
Tuesday:Shipwreck dinner
Wednesday: Tortelloni Bolognese
Thursday: Noah's favorite pancakes with fresh berries
Friday:Meatball's and rice
Saturday: Chicken n green beans


Looking to join in on the fun?
Just Click here

menu plan Monday

You have got to be kidding me!!
I went through all the hassle grocery shopping on the weekend with my list in hand and I LOST it.
Yep. You read that right.
Gone.
Poof!

So now I have to start from Scratch all over again!!
GRR!!Yep, a day late and a dollar short...
but better late than never I always say!








So...
Monday: Pork Tenderloin with roasterd vegetables
Tuesday: Minestrone Soup with homemade buns
Wednesday: Tilapia with mango sauce and Jasmine rice.
Thursday: Rotini noodles with Marinara sauce
Friday: Roasted chicen with lemon and thyme with Spinach and Strawberry Salad

I am pretty sure that's NOT what was on my list..but it's on my NEW list!!

Royal Icing 1 Heather 1

Muahh!!
Take that evil royal icing that should have been called Glue!
I found a better..easier way to make you.
One that doesn't leave my hand mixer gasping for breath.
One that won't disappoint!
I found this:

Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

I made a trial batch before class just to make sure that my flowers would dry properly and it worked like a dream!!

For this class I learned how to make a few more blooms out of royal cing that will be on my final cake.
We made the Victorian Rose

** very similar to the rose that I learned in course 1 but the petals were a little more curved.

The next flower was the daisy:


(this one was really fun to make!!)

Next came the daffodil:


Next came the pansy:

This one was my favorite flower to make.
It looks hard but it was super easy.
The last flower of the night was the primrose:

The first time I tried to make this one it look just like the apple blossom that I had such a hard time with last class!
Woo hoo!!