Gramma Deb’s Barbecue Meatballs

These are honestly the best sweet barbecue meatballs I’ve ever had, and I grew up in Wisconsin. I always bought frozen meatballs until I realized just how easy it is to make my own! They are perfect for game day or a family reunion. This is my mother in law’s recipe and she is an amazing cook. I hope you enjoy them as much as my family does!

Ingredients:

3 pounds lean ground beef
2 cups quick whole wheat oatmeal
2 large eggs
1 small onion chopped
1 13 oz can evaporated milk
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon pepper
1 teaspoon garlic salt

Sauce:

2 cups ketchup
2 cups brown sugar
1/2 cup chopped onion
1/2 teaspoon garlic salt
2 tablespoons liquid smoke

Preparation:

Heat oven to 350 degrees.

Combine ground beef with all other ingredients and form into small balls. If you like ’em really meaty, make the balls larger. Spread in a single layer in 11 x 15-inch baking pan. You can use two 9 x 13-inch pans if you don’t have a huge one. (May be made early in day and refrigerated.)

Sauce:

Combine sauce ingredients in saucepan. Bring to a boil over medium heat.

Pour over meatballs.

Cook uncovered for 45 minutes.

This makes a big batch. If Grandma Deb isn’t cooking for a crowd, she likes to divide the portions and freeze them. Freeze the meatballs and sauce separately.
It’s very handy to have meatballs on hand 🙂
For a party I put them in a slow cooker on warm. Make sure you have toothpicks available too!

Healthy Fish Tacos

This healthy version of fish tacos is a favorite at my house. They are filling but won’t leave you feeling weighed down. I usually leave one tilapia fillet plain for my daughter. If you have anyone in your family that doesn’t like spicy food, make sure you remember to heat up a separate pan for their plain fish. This recipe is easy to follow and is very healthy; sure to get your metabolism going!

Ingredients:

For the Fish

• 5 or 6 tilapia fillets
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 2 teaspoons cayenne pepper
• 1 tablespoon extra virgin olive oil
• corn tortillas
• salt and pepper to taste

For the Sauce

• 1 cup plain fat free yogurt
• 1 chipotle pepper in adobe sauce
• 3 tablespoons chopped cilantro

Optional Toppings (all are recommended!)

• 1 avocado cut length wise
• shredded iceberg lettuce
• shredded cheddar or mozzarella cheese
• cabbage
• lime juice

Preparation:

1. Heat olive oil over medium in large skillet. Mix chili powder, cumin, cayenne pepper, salt, and pepper in small bowl. Rub on 1 side of each tilapia fillet. Add tilapia to pan. Cook 4 minutes on each side or until fish flakes with a fork.

2. While the fish is cooking, mix together the sauce. If you own a food processer or hand blender, this would be a great time to use it! You don’t want your sauce to be very chunky. I LOVE my Cuisinart Smart Stick blender.

3. Cut your avocado length wise and get all other toppings ready.

4. Heat corn tortillas over medium heat in a small pan. I like to get them golden brown.

5. Cut the fillets in half length wise and put into tortillas. Add sauce and whichever toppings you prefer.

Enjoy!

I was so excited about eating these that I forgot to take a picture of everything put together! They are very pretty and colorful, I promise. Nom Nom Nom.

Basic Chicken Salad Recipe

This simple, tasty, budget friendly chicken salad is perfect for a summer lunch with the family. Take it along on your next family picnic. My husband said it is the best chicken salad he’s ever tasted!

Yield: 5 servings

Ingredients

2 whole chicken breasts cubed
1/2 cup mayonnaise
4 drops lemon juice
6 celery ribs diced into 1/4 inch pieces
1/2 cup cherry Craisin’s (optional-contains carbs)
1/2 tablespoon fresh ground pepper
1/2 teaspoon kosher or regular salt
1 teaspoon celery salt
1/2 tablespoon olive oil
Add a dash of cayenne pepper or a drop of hot sauce if you enjoy some zing!

Preparation

Heat olive oil over medium heat and add cubed raw chicken. While chicken is cooking, mix together all other ingredients in a medium sized bowl. Stir chicken occasionally. Cook about 10 minutes, or until juices run clear.
Move chicken to cutting board. Let cool 5 minutes. Shred or chop and stir into other ingredients.

Chill 15 minutes. Enjoy on your favorite bread or all by itself!

Fajita Steak Salad Recipe

This mouth watering low-carb meal is sure to satisfy any meat lover’s appetite. Time to fire up the grill!

Yield: 6 servings

Ingredients

• 3 tablespoons olive oil, divided
• 3 tablespoons fajita seasoning
• 1 large zip-lock bag
• 2 pounds flank steak
• 1 onion, sliced
• 1 green bell pepper, sliced
• 18 oz bag chopped romaine lettuce
• 2 medium Roma tomatoes, chopped
• 1 cup shredded cheddar cheese
• Your favorite salsa
• 8 oz sour cream or plain yogurt

Pre-heat grill. Combine 2 tablespoons oil and fajita seasoning. Pour into large zip-lock bag. Place steak in bag and toss to coat. Marinate at room temperature for an hour.
Place steak on pre-heated grill and cook 4-5 minutes per side. Remove and let rest 5 minutes.
In a medium skillet, heat 1 tablespoon oil, sauté onion, and green bell pepper until tender.

Cut steak into slices across grain.

Combine romaine lettuce, onion, pepper, and tomatoes. Top with steak, salsa, cheese, and sour cream.

Enjoy!

 

Spicy Chicken Recipe

This nutritious and delicious dish features boneless skinless chicken breasts cooked in a spicy flavorful sauce.

Yield: 6 servings

Ingredients

2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
14.5 oz can tomatoes, undrained
1 jalapeño pepper; chopped
1 tablespoon oregano

Cut chicken breasts into 1/2 inch pieces. Salt and pepper to taste. Heat olive oil over medium-high heat in large skillet. Sauté until golden brown. Add undrained tomatoes, jalapeño, and oregano. Reduce heat to medium-low; cover. Simmer about 8 minutes or until chicken is cooked through.

Serve by itself or inside a warm corn tortilla.

Enjoy!

Mexican Pie Recipe

For a fun and flavorful meal try this delicious baked Mexican pie!

Yield: 6 servings

Ingredients

2 pounds lean ground beef or ground turkey
1/2 cup chopped onions
1/4 cup chopped green bell pepper
8 oz can tomato sauce
1/2 teaspoon garlic powder
2 teaspoons chili powder
Cooking spray
1 cup shredded Cheddar Cheese
1/2 cup sour cream or plain yogurt
2 egg whites, beaten stiff

Preheat oven to 375 degrees F. Add meat, onions, green pepper, tomato sauce, garlic powder, and chili powder in large skillet. Cook on medium heat about 8 minutes. Coat 8 x 8 baking dish with cooking spray. Put meat mixture in baking dish.
In a small bowl, beat together cheese, sour cream, and egg whites. Spread over meat mixture. Bake uncovered for 25-30 minutes.

Let cool for 5 minutes.

Crank up your favorite Mexican tunes and enjoy!

Avocado Chicken Salad Recipe

Avocado Chicken Salad

This healthy chicken salad is sure to satisfy your taste buds while giving you the nutrition you and your family need. Enjoy on a bed of fresh greens, your favorite kind of bread, or all by itself!

Yield: 5 servings

Ingredients

• 1 avocado
• 1/4 cup chopped cilantro
• 4 drops lime juice
• 1/4 red onion chopped
• dash of salt
• 2 teaspoons garlic salt
• 1 tablespoon olive oil
• 2 small chicken breasts (cubed) or about 2 cups chopped leftover chicken

Preparation

Heat olive oil over medium heat and add cubed raw chicken. While chicken is cooking, mix together all other ingredients in a medium sized bowl. Stir chicken occasionally. Cook about 10 minutes, or until juices run clear.
Move chicken to a cutting board, shred or chop, and stir into avocado mixture.

Enjoy room temperature or chilled.

My two year old daughter ate hers in a whole wheat tortilla wrap. If your family loves avocado as much as mine this is sure to be a hit!