Swedish Meatballs with Egg Noodles and Broccoli

Swedish Meatballs

Ah, Swedish meatballs.  What a satisfying meal these make.  They are definitely a European flavor.  I want to say it’s because of the garlic glove that goes in it, but so do regular meatballs.  So I’m not quite sure where that flavor comes from.  Well, wherever it does come from, I don’t care, because European flavors make me feel like home again and I welcome any of these scrumptious dishes.  I found this recipe on emeals when I was subscribed to it a while ago, but the funny thing is, I made it slightly unhealthy because I’m using beef instead of turkey, BUT, it’s LEAN beef, so I’m ultimately not going to feel that bad about my choices!

Swedish Meatballs with Egg Noodles and Broccoli

INGREDIENTS

  • 3/4 lb lean ground beef
  • 3 tbsp panko breadcrumbs
  • 1 glove garlic, minced
  • 1/2 tsp salt, 1/2 tsp pepper (divided into 1/4 tsp each, plus extra dash for broccoli)
  • 1/4 tsp ground nutmeg
  • 1 tbsp EVOO
  • 1 cup reduced-sodium beef broth
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1/2 cup sour cream
  • 2 tbsp chopped parsley
  • 12 oz. pkg uncooked egg noodles
  • 1 cup of broccoli
  • 2 tbsp butter

INSTRUCTIONS

  • Combine ground beef, panko breadcrumbs, minced garlic, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp ground nutmeg and shape mixture into 1 1/2-inch meatballs.
  • Heat EVOO in a large deep skillet over medium heat; brown meatballs for about 8 to 10 minutes or until done.  Remove from heat and keep warm.
  • To the same skillet, add beef broth and 1/4 tsp salt and 1/4 pepper; scrape pan to loosen browned bits.
  • In a small bowl, combine cornstarch and cold water; add to skillet.
  • Cook over medium-high heat 5 minutes or until thickened.
  • Return meatballs to skillet; cook 5 minutes or until meatballs are hot.  Stir in sour cream and sprinkle with parsley before serving.
  • Cook pasta according to directions.  Add broccoli to pasta during the last 5 minutes.
  • Drain pasta and broccoli separately.  Add butter and salt and pepper to broccoli.

Chicken with Alfredo Penne Pasta

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I was in the mood for something indulgent and knew this dish would hit the spot.  Alfredo pasta is a comfort food for me and I had a rough work day.  Good enough, right?!

Chicken with Alfredo Penne Pasta

INGREDIENTS

  • 2 boneless, skinless chicken breast halves
  • 2 tbsp EVOO
  • 8 oz. penne pasta
  • 1 cup whipping cream
  • 1 tsp salt, divided in half
  • 1 tsp tsp black pepper, divided in half
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup grated Parmesan cheese (2 oz.)

INSTRUCTIONS

  • Preheat oven to 425 F
  • For the chicken, heat a skillet to medium-high and add EVOO.  Sprinkle the chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper on both sides.  Cook the chicken 2-3 minutes on each side and place in oven for about 5 minutes afterwards in a glass pan.
  • While cooking your chicken, cook your penne pasta at the same time, about 11 minutes; drain and bring back to pan
  • In a small saucepan, add the whipping cream, the rest of the salt and black pepper, and stir until it is slightly thickened, about 3 minutes.  Take off the stovetop and add in the 1/2 cup Parmesan cheese to it and stir until it is well incorporated.
  • Add the sauce to the pasta and stir.
  • Divide pasta into bowls; slice chicken and divide between the bowls.

Farfalle with Mushrooms and Spinach

Farfalle with Mushroom and Spinach.1

On Sundays I typically like to make a meal that I bring for the whole week to work, so pasta is usually a good bet for me.  I feel a little healthy eating this dish because of the mushrooms and spinach, so it kind of cancels out the pasta 🙂  I found this lovely recipe from the Better Homes and Gardens cookbook, but adjusted it for myself.

Farfalle with Mushrooms and Spinach

INGREDIENTS

  • 1 large skinless, boneless chicken breast
  • 8 oz. dried farfalle (bow tie) pasta
  • 2 tbsp EVOO
  • 1/3 cup chopped yellow onion
  • 1 cup sliced portobello or other fresh mushroom
  • 2 garlic cloves, minced
  • 4 cups fresh baby spinach
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 cup shredded Parmesan cheese

INSTRUCTIONS

  • In a pot, cook the pasta according to directions.
  • In the meanwhile, heat EVOO in a large skillet over medium heat.  Add the onion and mushrooms and cook for about 3 minutes, or until mushrooms are nearly tender.  Add the garlic within the last 30 seconds and stir.
  • Stir in spinach, thyme, and pepper, cooking for about 1 minute or until heated through and spinach is slightly wilted.
  • Stir in cooked pasta; toss gently to mix.  Sprinkle with cheese.

Farfalle with Mushroom and Spinach.2

Cajun Chicken Pasta

Cajun Chicken Pasta.1

I love cajun chicken pasta…wherever I go.  Whether it’s Cheesecake Factory, Chili’s, or TGI Friday’s.  I love it.  Spices are amazing to me.  So I thought rather than always being tempted to get the cajun chicken pasta at other restaurants that I would start making it myself and try different things more often!  This is so good, every time.  It’s just not something I could get tired of ❤

Cajun Chicken Pasta

INGREDIENTS

  • 2 tbsp EVOO
  • 2 boneless, skinless chicken breasts, cubed
  • 3 small colored sweet bell peppers, sliced into strips (I used yellow, orange, and red)
  • 3 tbsp cajun seasoning (2 for chicken, 1 for sauce later)
  • 3 tbsp garlic powder (2 for chicken, 1 for sauce later)
  • 1 tsp paprika
  • 1/4 tsp cumin
  • Pinch of salt and pepper
  • 1 1/2 cups chicken broth
  • 1 cup half and half
  • 8 oz. penne pasta
  • 2 green onions, chopped

INSTRUCTIONS

  • Heat a deep skillet on medium-high heat and add EVOO to it.  Once heated, place chicken, sweet bell peppers, 2 tbsp cajun seasoning, and 2 tbsp garlic powder to it and cook for about 8 minutes, or until the chicken is golden brown.
  • Add chicken broth, half and half, the rest of the cajun seasoning, the rest of the garlic powder, paprika, cumin, salt, and pepper.  Give it a stir and bring to boil.  Once it’s boiling, simmer it and place a lid on top and cook for about 10-12 minutes.  Add the sliced green onions at the very end and serve.

Cajun Chicken Pasta.2

Chicken Parmigiana

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I found this classic recipe for chicken parmigiana in the Better Homes and Garden cookbook that I love so much!  Sometimes you just want to go back to the classics, ya know?

Chicken Parmigiana

INGREDIENTS

  • 1 tbsp butter
  • 1/3 cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1/2 tsp sugar
  • 1/8 tsp salt
  • Dash of black better
  • 1/4 cup snipped fresh basil
  • 4 skinless, boneless chicken breast halves (6 to 8 ounces each)
  • 1/2 cup seasoned fine dry bread crumbs
  • 4 tbsp grated Parmesan cheese
  • 1/2 dried oregano, crushed
  • 1 egg, lightly beaten
  • 2 tbsp milk
  • 3 tbsp EVOO
  • 1/4 cup shredded mozzarella cheese (1 ounce)

INSTRUCTIONS

  • For sauce, melt butter in a medium sauce pan over medium heat.  Add onion and garlic and cook until tender.  Stir in the tomatoes, sugar, salt, and pepper.  Bring to boiling; reduce heat.  Simmer, uncovered, for about 10 minutes or to desired consistency, stirring occasionally.  Stir in basil at the last minute.  Set aside and keep warm.
  • For the chicken, place each chicken breast half between two pieces of plastic wrap.  Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick.  Discard plastic wrap.
  • In a shallow bowl, stir together bread crumbs, 3 tbsp of the Parmesan cheese, and the oregano.  In a second bowl, stir together the egg and milk.  Di[p chicken into egg mixture and into crumb mixture to coat.
  • In a very large skillet cook chicken in hot oil over medium heat for 2 to 3 minutes per side or until golden.  Transfer chicken to platter.
  • Spoon sauce over chicken.  Top with mozzarella cheese and the remaining 1 tbsp Parmesan cheese.  Let stand about 2 minutes or until cheese melts.

Spaghetti with Ground Beef

Spaghetti with Ground Beef

Are you ready for an embarrassingly easy spaghetti recipe?  I’m blushing a little because it’s a snap to make this, but it tastes just so dang good.  Scott introduced me to this method and I thought it was laughable at first, but once I had a bite, I understood.

We’re cooking with an already made sauce packet, folks!  A spaghetti dish made from a sauce packet.  Maybe it’s just weird for me, but I never thought it was possible.  Oh, but it is.  It is… Another great thing that makes this recipe so easy is that we’re just browning the ground beef rather than making meatballs.  I promise that will come at a later time, but for now, we’re taking a really delicious short cut.

It takes a whole 20 minutes to whip this up, so it’s great for when you’re not in the mood to put in a lot of effort with cooking for the night.

SPAGHETTI WITH GROUND BEEF

INGREDIENTS

  • Lawry’s Original Style Spaghetti Sauce Spices & Seasonings packet
  • 2 1/4 cup water
  • 1 6 oz. can tomato paste
  • 1/2 lb. ground beef, lean
  • spaghetti
  • parmesan cheese, for topping

INSTRUCTIONS

  • Brown ground beef in a large saucepan at medium high; drain and bring back to stove
  • Add 2 1/4 cup water and can of tomato paste to saucepan; bring to boiling.  Once it’s boiling, place a lid on saucepan and bring to simmer; stirring occasionally.
  • Meanwhile, cook spaghetti according to directions on box.  Drain and add to saucepan, mix to combine.
  • Add some parmesan on top, if you so prefer.
  • Serve and enjoy!Spaghetti with Ground Beef