This is perfect for a Monday where you’re motivated in the morning, but completely unmotivated in the afternoon (which is me every Monday). I served it with leftover salad from the weekend and Rhodes popover rolls. Which according to Prue and Paul Hollywood probably overprooved a bit:
But they still tasted delicious! For the meatballs I cut down on dishes by mixing the meatballs in a bowl:
Rolling them and placing them in the slow cooker:
And then mixing the sauce in the same bowl:
And finally, pouring it over the meatballs:
I cooked the meatballs for about six hours on low and they were perfect!
Slow cooker turkey meatballs
For the turkey meatballs:
- 1 1/2 lbs ground turkey
- 1 tsp dried parsley
- 1 tbs Italian seasoning
- 1 tsp dried basil
- 1/2 tsp of kosher salt
- 1/2 tsp black pepper
- 1/2 cup panko bread crumbs
- 1 tsp diced garlic cloves
- 1 large egg
For the sauce:
- 28 oz can of crushed tomatoes
- 15 oz can of diced tomatoes
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 1/2 tsp each of kosher salt and black peppers
- 1/2 tsp garlic powder
- Mix together meatball ingredients until fully incorporated, but not overmixed or they will get dense.
- Place meatballs in a slow cooker (I sprayed mine with canola oil first).
- Mix all ingredients for sauce in bowl.
- Pour sauce over meatballs.
- Cover and cook on low for 6-8 hours or high for 3-4, check that meatballs are fully cooked through.
Top with Parmesan and fresh basil and enjoy! A great meal to start out any week!
This is a recipe that combines all of the things the boys love, tortellini, red sauce, meat, and cheese. It is so simple, but is a perfect comfort meal. I served it with a simple salad and rolls. The boys are already asking when will we have it again! It’s a thirty minute meal that would be perfect to add to your weekly dinner rotation.
When I was a kid some of my favorite food memories are my Uncle Todd cooking flour tortillas on the grill with melted butter and rolling them up, wrapping the bottom of them with a paper towel and handing them out to my cousins and myself. Whatever my Uncle Todd cooks, he cooks a lot and it always tastes like the best comfort food. My Mom introduced me to this recipe, and it was an instant favorite. It starts with melting butter in a pan. Then coating the chicken tenders and placing them back in the pan:
Then sprinkle with Parmesan and butter:
And cook in the oven until crispy and tender:
Check out the full recipe below and how to make the sides:
Uncle Todd’s Parmesan Chicken Tenders
- 3 lbs chicken tenders
- 1 stick of salted butter divided
- 4-6 ounces Parmesan cheese shredded
- Three large eggs whisked in a shallow bowl
- Bread crumb mixture in a shallow bowl
- 1-2 cups plain bread crumbs
- 1-2 tsp salt and pepper
- 1-2 tbs Italian seasoning
- Preheat oven to 400 degrees.
- Cut up 1/2 stick of butter, place in a 9×13 (or slightly larger) baking pan, and melt in oven (just barely melted). Take out of oven (with potholders, it will be hot!) swirl in pan to coat bottom and place on trivet.
- Coat tenders individually in whisked eggs, and then coat in bread crumb mixture and place side by side in pan with melted butter.
- Use about 1/4 to 1/3 of the cheese and sprinkle over the top of the chicken.
- Cut remaining butter into cubes and place all over top of chicken.
- Cook for twenty minutes.
- Check temperature of the chicken (should be about 145-150) and sprinkle the rest of the cheese over the chicken.
- Cook for another 5-15 minutes until chicken is done. The higher the temperature of the chicken when you first check it, the less time it will take for the second cook.
Roasted potatoes and asparagus
- 1 bag of small potatoes (usually about a pound)
- 1 bunch of thin asparagus
- Preheat oven to broil (or 400 degrees if cooking in same oven)
- Cover a large cookie sheet with foil
- Slice potatoes in half & trim asparagus
- Toss potatoes in olive oil and sprinkle with salt and pepper
- Place potatoes on the pan and cook for twenty minutes
- Toss asparagus with olive oil and sprinkle with salt and pepper
- Add asparagus to pan after twenty minutes and cook for another ten.
It was all delicious!
The most simple of summer dinners, four 7 oz salmon filets, a bunch of asparagus, lemon, salt and pepper. Preheat the oven to 425, and line a large foil pan with heavy duty foil. Place all your items on the pan like above and sprinkle everything with olive oil, salt, and pepper. Toss the asparagus a bit so it’s coated, and place a slice of lemon on each filet. Roast for about 12-14 minutes until the salmon is cooked through. While that’s cooking we make jasmine rice to go on the side. This is one of our favorites!
The boys have been doing Scholastic Learn at Home as part of their weekly learning plan, and after Aidan watched Week 2 Day 7, he asked if we could make the Dino footprint cookies from the lesson. This weekend we had a chance to make them and they are tasty and fun to make! Aidan did the majority of the work:
J helped as well (and loaned his Dino to use):
And after they were done we enjoyed them outside!
They are similar in texture and taste to slice and bake cookies, and have the flavor of a snickerdoodle. I don’t know how long they last, as ours were all eaten in two days! You could also combine it with this classic dinosaur lesson I did with the boys! Enjoy!
Happy Monday! We are beginning week 2 of this weird new normal, but what is completely normal is the boys asking “what’s for dinner”, all day long. Since we are cooking at home a lot right now, B and I have been trading off meal prep, and trying out recipes. Here is what we made this week!
Marinated flank steak and twice baked potatoes.
Slow cooker Indian butter chicken and fresh naan.
Sheet pan chicken and vegetables.
While I’m not afraid to stray from the classics, this chicken enchilada recipe is one I always come back to. It’s my Mom’s recipe and the one that whenever anyone in our extended family makes chicken enchiladas, this is the recipe they make. I have had to modify it some over the years to accommodate the boys’ food allergies. The simple fix is removing the green onions and putting them on the side. The more difficult substitution was replacing the cream of chicken. I tried this recipe out and found that it makes the perfect amount needed for the recipe (I also leave out the onion powder). I’ve attached the recipe below, with some helpful photographs.
So shred up your chicken:
Make your sour cream mixture:
And take out 1 and 1/2 cups (and have this amount of cheese leftover):
Add the sour cream mixture to the chicken:
Then put a few tablespoons of the chicken mixture in the tortillas:
Roll and place in a pan:
Cover with leftover sour cream mixture:
Then cover with foil and bake for 30 minutes:
Finally, uncover and bake for another 10-15 minutes until bubbly.
- 1 lb boneless skinless chicken breast roasted (can be made ahead)
- 2 cans cream of chicken soup (or make this recipe to substitute)
- About 1 cup of sour cream (you can add 1/2 cup more if you like sour cream!)
- 1 8oz package of montery jack cheese (you can buy pre-shredded, or get a block and grate it!)
- 1 8oz package of sharp cheddar cheese (you can buy pre-shredded, or get a block and grate it!)
- 1 can of green chilies (optional)
- 1 can of chopped olives (optional)
- 1/4 cup of chopped green onions (you can either sprinkle these on top before baking, or leave out if you have picky eaters or food allergies)
- 8-10 soft taco size flour tortillas
- Preheat oven to 350.
- Coat chicken with 2 tsp chili powder, 1 tsp paprika, and 1 tsp cumin. Place on a foil lined pan and drizzle chicken with canola oil. Roast chicken at 350 for 25 minutes. After chicken is cooled slightly, shred (I put it in my Kitchen Aid mixer and let it shred with a paddle mixer on low).
- Set aside about a third each of the shredded cheddar and monterey jack cheese.
- In a seperate bowl mix together the sour cream, cream of chicken soup, remaining cheddar and monterey jack cheese. Remove 1 and 1/2 cups of the sour cream mixture and set aside.
- Add shredded chicken to remaining sour cream mixture (*Tip: mix the chicken a bit at a time until it looks consistent with the sour cream mixture but not dried out, I don’t always add all the chicken).
- Warm tortillas on a griddle (or in the microwave, I use this tortilla warmer).
- Place about four-five tablespoons of mixture per tortilla.
- Place filled tortillas in a 9X13 pan.
- Spread the set aside sour cream mixture on top of the tortillas and top with the set aside cheese.
- Cook for 30 minutes covered and then 10-15 minutes uncovered until bubbly and cheese is starting to brown. Top with optional green chilies, olives, and green onions.
- Extra Tips: This is a great make ahead dish. It can be frozen for about a month and can be made a day ahead if refrigerated. The entire recipe makes quite a bit, so I occasionally make half and then freeze half. If you are cooking it frozen cook for at least 40 minutes covered in foil, and then another 20-30 uncovered. If refrigerated cook for 30 minutes covered and 15-20 minutes uncovered.
My work afternoons at home consist of quite a bit of grading, lesson planning, interspersed with laundry, housework, catching up on volunteer things, etc. One of the things that I frequently do to break up the day (because your eyes do start to glaze over, after reading fifty papers), is make tea and have one of my Milk Bar cookies that I got for Christmas. My tea making has become a bit elaborate, but it’s so good, I had to share:
First, make 12 oz of almost boiling water (right before the tea kettle starts to whistle). Then, steep 2 tsp of Old Fashioned Birthday Cake Piper and Leaf tea for seven minutes in the water. Then add 1-2 tsp of local honey, 1 packet of collagen and stir. Finally, add 1-2 TBS original nutpod creamer. It’s so delicious! Enjoy it with any cookie, but a Milk Bar cookie is especially sweet:
If I really need a break, I also throw in an episode of The Crown and flip through my Magnolia Journal or InStyle magazine, and then back to grading!
A variation on our favorite cookie recipe, these chocolate chunk cookies are easy to put together and make just the right amount (about 24 cookies).
Chocolate Chunk Cookies
- 1 1/4 cups all purpose flour
- 1/2 tsp of baking powder
- 1/8 tsp of kosher salt
- 1/2 cup softened unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 3-4 Hershey bars chopped into small size chunks
- 1 tsp pure vanilla extract
- Cut butter into tablespoon slices and place in the bottom of the mixer. Set your egg out on the counter. Do this first then prep the rest of your ingredients
- Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt. Set aside.
- Crack egg into a small cup and whisk with vanilla.
- On medium speed cream butter for about three minutes.
- Add sugars to butter and mix until light and fluffy about 3-4 minutes.
- Scrape down the sides and then add in the egg mixture. Mix until it resembles cottage cheese (so slightly lumpy, but well mixed).
- Add all of the flour mixture to the bowl. Mix just a little by hand (so it doesn’t puff out when you start the mixer), and then mix on low speed only until barely blended.
- Stir in chocolate chunks.
- Bake for seven minutes, then rotate the pan 180 degrees and bake for two additional minutes. Let cool on the pan for 2 minutes then transfer to a cooling rack to cool completely.
- Will keep in an air tight container at room temperature for 3-5 days. In our house they rarely last that long.
As soon as there is just a bit of chill in the air, the boys and I jump into baking cookies. One of our very favorite fall cookies is molasses cookies and this time the boys split up the tasks with A measuring and mixing all the dry ingredients and J adding in all the wet ingredients.
Then they took turns dividing out the cookies on the pan:
And then we patiently waited for them to bake:
And they were gone in a flash! This is one of our very favorite recipes and you can find it here!