Cocktail Meatballs

• Meat

  • 2 lb Ground beef, lean

• Produce

  • 1/2 Onion, small

• Refrigerated

  • 2 Eggs

• Condiments

  • 10 oz Apricot preserves
  • 2/3 cup Barbecue sauce
  • 12 oz Chili sauce
  • 3/4 cup Grape jelly
  • 14 oz Jellied cranberry sauce
  • 1 1/2 cups Ketchup
  • 6 Sauce

• Baking & Spices

  • 1 tsp Pepper

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

• Frozen

  • 2 lbs Meatballs, frozen

Found on spendwithpennies.com

Description

Ingredients

• 8 cups broccoli, washed and chopped
• 4 green onions, sliced (or ¼ cup red onion)
• ½ cup dried cranberries
• 1 green apple, diced
• 2 teaspoons fresh lemon juice
• ⅓ cup chopped pecans (optional)
• 1 cup mayonnaise
• ⅓ cup sour cream
• 1 tablespoon cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 teaspoon poppy seeds
• salt & pepper to taste
• 8 oz macaroni noodles
• 2 cans Chicken of the Sea® Solid White Albacore Tuna with Sea Salt in EZ-Open cans
• ¾ cup diced celery
• ½ cup chopped sweet pickles
• ½ cup chopped dill pickles
• ⅓ cup diced red pepper
• 2 tablespoons fresh dill
• ¼ cup minced white onion
• ¾ cup fat free Greek yogurt (plain)
• ¾ cup light dressing or mayonnaise
• 2 tablespoons pickle juice
• ¼ cup relish
• 1 teaspoon dijon mustard
• 1 teaspoon white vinegar
• 1 teaspoon sugar
• salt & pepper to taste
• 3 cups cooked rice (white or brown)
• 1.5 lbs chicken breasts (about 3)
• 4 bell peppers, any color
• 1 onion
• ¼ cup olive oil
• ½ cup salsa
• 1 tablespoon chili powder
• ½ teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• 1 teaspoon seasoning salt
• cheddar cheese
• Tomatoes
• Green Onions
• Salsa
• Cilantro
• Sour Cream
• Avocado
• Lime
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1¼ teaspoon cream of tartar
• ½ teaspoon salt
• ½ cup canola oil
• ⅔ cup granulated sugar
• 1 large egg, lightly beaten
• 1 cup of finely grated zucchini
• 1 cup mashed banana
• 1½ cup chocolate chips
• ⅔ cup butter
• ¾ cup Wholesome! Organic Cane Sugar
• 1 egg
• ½ teaspoon coconut extract
• ¼ teaspoon almond extract
• 1¾ cups flour
• ½ teaspoon baking powder
• 2/4 cup flaked coconut
• ¼ teaspoon salt
• Wholesome! Organic Frosting (Wild White Strawberry or Vanilla)
• Flaked Coconut
• Surf Sweets Organic Jelly Beans
• 16 oz short pasta (rotini, bow ties, penne)
• ¾ long english cucumber, diced
• 1 pint grape tomatoes, halved
• 1 bell pepper (red or orange), diced
• ½ cup sliced pitted olives
• ½ cup feta cheese, cubed
• ⅓ cup red onion, diced
• 1 cup bottled greek vinaigrette dressing
• ¼ cup red wine vinegar
• ⅓ cup olive oil
• ½ teaspoon garlic powder
• 1 teaspoon oregano
• salt & pepper to taste
• 1 corned beef brisket (3-4lbs)
• 1 onion
• 3 cloves garlic
• 2 bay leaves
• 2.5 - 3 cups water
• 2 lbs potatoes, peeled & quartered
• 2 large carrots, chopped
• 1 small head of cabbage, cut into wedges
• 3 lbs yellow or red potatoes, peeled & quartered
• ½ cup cream
• ¼ cup butter
• 6 slices bacon
• 1 white onion, diced
• ½ head of cabbage (approx. 6 cups)
• 3 tablespoons butter, melted

Directions

• Combine all dressing ingredients in a small bowl and mix well.
• Chop the apple and toss with 2 teaspoons fresh lemon juice. Place in a bowl with all remaining ingredients in a large bowl. Toss with dressing until well mixed.
• Refrigerate at least one hour before serving
• Combine all dressing ingredients in a small bowl and mix well. Set aside.
• Cook pasta al dente according to package directions.
• Combine all ingredients in a large bowl. Top with dressing and gently toss to combine.
• Refrigerate at least 1 hour before serving.
• Preheat oven to 425 degrees.
• In a small bowl, combine olive oil and seasonings. Set aside.
• Cut chicken into 1 pieces. Toss with half of the olive oil mixture.
• Cut bell peppers into strips and cut onions into thin slices. Toss vegetables with remaining olive oil mixture.
• Place on a parchment lined pan and bake 20-22 minutes, or until cooked through, stirring after 10 minutes.
• Serve with desired toppings or follow meal prep instructions below.
• Lay out 6 containers (I use these). Place ½ cup rice in each container. Divide the rice, chicken, vegetables, cheese and salsa evenly between the containers.
• Top with desired toppings and seal. Refrigerate up to 4 days or freeze.
• To reheat, microwave 2.5 minutes (or 3.5 minutes if frozen).
• Preheat oven to 350 degrees.
• Grease an 8.5 x 4 loaf pan.
• In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt, set aside.
• In the bowl of an electric stand mixer, beat together canola oil and sugar. Add egg and continue mixing. Add zucchini and mix on medium until well blended.
• Starting and ending with the flour, alternate adding the flour mixture and the mashed banana, a little at a time, while the mixer runs on low.
• Fold in the chocolate chips and pour batter into prepared loaf pan.
• Bake 50 to 55 minutes, tenting with foil for the last 15 minutes to avoid too much browning. Allow bread to cool before slicing, serve warm with a little butter.
• Preheat oven to 375 degrees. Grease 24 mini muffin pan wells.
• Cream butter and Wholesome! Organic Cane Sugar. Mix in egg and extracts.
• Combine flour, baking powder, coconut and salt. Using a spoon, mix flour mixture into sugar mixture just until combined.
• Divide mixture over 24 muffin wells, lightly press and bake 15-18 minutes or until lightly browned on the edges.
• Remove from oven and immediately create a small indent using a measuring spoon or the end of a wooden spoon. Cool 10 minutes in the pan. Remove and place on a wire rack to cool completely.
• Once cooled, top with Wholesome! Organic Frosting, coconut and Surf Sweets Organic Jelly Beans.
• Whisk together dressing ingredients.
• Cook pasta al dente according to package directions. Rinse under cold water.
• Combine all ingredients in a large bowl. Add dressing and toss.
• Refrigerate at least 2 hours before serving.
• Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
• Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
• Cook on low 8-10 hours.
• After the initial 3 hours, add potatoes and carrots to the slow cooker.
• Two hours before serving, add cabbage wedges to the slow cooker.
• Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
• Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender.
• Meanwhile, cook bacon in a large pan until crisp. Set aside to cool, reserve drippings.
• Add 1 tablespoon of butter to the bacon drippings. Cook onion and cabbage over medium heat in drippings until onion is translucent and cabbage is tender.
• Mash potatoes adding cream and ¼ cup butter as needed. Season with salt and pepper.
• Gently fold together mashed potatoes, cabbage & onions and chopped bacon. Top with additional melted butter if desired.