Roasted Vegetables with Linguine

Roasted Vegetable Linguine
-Heidi P.

I made this last night, a take off from another recipe, and loved it.  So good!

2 cups peppers, sliced into strips (I used yellow and red.)
1/2 lb. fresh or frozen asparagus, cut into 11/2-inch pieces
2 small zucchini, sliced into strips
1 small onion, sliced into strips
1 cup carrot, sliced into strips
3 Tbs. olive oil
Garlic powder, to taste
1/2 13.25-oz. pkg. whole-wheat linguine
Rosemary, Basil, and Oregano, to taste
1 cup Mozzarella

Directions

1. Preheat oven to 450°F. Place oil in a large roasting pan and add vegetables. Add garlic powder to the top. Roast 20 minutes, or until  onions begin to brown, stirring occasionally to prevent sticking.

2. Meanwhile, prepare pasta according to package directions. Drain pasta.

3. In bowls, place the noodles and add vegetables on top.  Season with rosemary, basil, and oregano, adding a 1 - 2 tsp of oil as well.  Add cheese to the top.  Microwave for 30 seconds.  Serve.

Taco Soup

Ingredients:

2lbs ground turkey
2 (15.5oz) cans pinto beans, drained/washed
1 (15.5oz) can pink kidney beans drained/washed
1 (15.5oz) can whole kernel corn, drained
1 (14.5oz) can stewed tomatoes
1 (28oz) -or- 2 (14.5oz) diced tomatoes
2 (4.5oz) cans diced green chilies
1 TBSP chili powder
1 tsp cayenne pepper


Directions:

Brown the ground turkey in lg. skillet; drain excess fat. Put into a stockpot. Add beans, corn, tomatoes, green chilies, cayenne pepper, and chili pepper. Cook on low for 45 minutes (or until desired).

Can serve with sour cream, cheese, and corn chips.

Meatballs & Rice - Two Ways

I have two recipes for this dish - one I found online and one that my grandmother makes.  Both are delicious and simple - just different ways to prepare the dish. So I thought I'd pass both along!

Meatballs & Rice
-June B. (Heidi's grandma)

1 pound ground beef
1/2 cup dried bread crumbs
1/3 cup chopped onion
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup shortening
12 fluid ounces tomato-based chili sauce
1 1/4 cups grape jelly
1-2 cups rice

In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.

Cook rice according to package directions.
In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.

Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.
 
Waikiki Meatballs
-Heidi P.
 
Meatballs (or use premade frozen meatballs)

1½ pounds ground beef
⅔ cup crushed saltine cracker crumbs
⅓ cup minced onion
1 egg
¼ cup milk
1½ teaspoons ground ginger
½ teaspoon salt
1 tablespoon olive oil

Sauce
2 tablespoons cornstarch
½ cup packed brown sugar
1 (15 ounce) can pineapple chunks or pieces - drained, with juice reserved
⅓ cup white vinegar
1 tablespoon soy sauce
⅓ cup chopped green bell pepper
Pinch of ginger
1-2 cups rice

In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs. (Skip this step if using premade.)

Cook rice according to package directions.

Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.

In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar, ginger, and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through. Serve with rice.