What a beautiful day! The sun's shining and I'm on Springbreak- Woohooo! I wish everyday was Springbreak. We've had a very exciting week. We went to the zoo yesterday and Monday we spent the day working in the yard. I'm hoping to start a small garden this summer, so I can create lots of fresh veggie recipes for What's for Leftovers? Are you all planting gardens? What kind of delicious recipes are you looking for?
On Monday, I made these Spanish Rice meatballs for dinner. My brother and I figured out that they have 71 calories per meatball and a serving of the greenbeans had 30 calories. They were so easy to make, and really delicious and flavorful, in addition to being healthy for you. In fact, Mike doesn't normally like to eat frozen green beans because he thinks they taste waxy. If you cook them this way, they are extremely tender. No one will complain about them! I used a box of Spanish Basmati rice mix to make the meatballs (see Amazon add for exact type). You can also use a box like Uncle Ben's chicken rice or wild rice mix. The boys sprinkled Chili Powder on theirs, but I ate mine as is. Both options are delicious! This recipe makes 18 to 20 meatballs.
Spanish Rice Meatballs
Ingredients:
1 Pound Ground Turkey
1 Box Spanish Style Rice Mix
1 Egg
1/4 Cup Breadcrumbs
1/8 Cup Milk
1 Can Chicken Broth
1 Bag Frozen Green Beans
Chili Powder (Optional)
1. Cook rice following the directions on box. When finished, let cool completely.
2. Add ground turkey, egg, milk and breadcrumbs to rice.
3. Spray a large frying pan with non-stick cooking spray. Roll meat mix into small to medium-sized meatballs and place in frying pan. Pour chicken broth on top.
4. Cook meatballs on medium heat. When one side of meatball is finished cooking turn them. Pour bag of green beans on top of meatballs. Cover and continue cooking until meatballs and greenbeans are thoroughly cooked.
5. (Optional) Sprinkle a small amount of chili powder on meatballs right before serving.
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I love to make soup for so many reasons! First of all, soup is really easy to make. Plus, you can get really creative with your soup. When you're cooking soup, your whole house smells warm and delicious. Also, you often only have to get one big pot dirty, so clean up is really easy. Soup makes you feel comfy and cozy when you're eating it. It reminds me of my home. Sometimes I even make soup in the summer on a rainy day. Soup is great!
Last Sunday I made my husband Cajun Rice (the recipe's posted on What's for Leftovers?), which we both loved. However, the recipe made a really big batch and we had some leftover. I was tired of bringing it for lunch and we had a chilly, wintery day on Tuesday (hopefullly one of our last ones) so I made it into a really tasty vegetable soup. This is a recipe for 3-4 people. If you have more people to feed, just double it, or get creative and add what you have on hand. You can rarely go wrong with soup!
Tomato Vegetable Soup
Ingredients:
1 Cup Cajun or Spanish Rice
1 Cup Cooked Pork Roast
1 Can Tomato Soup
1 Package Frozen Stew Vegetables
1 Can Water (use the tomato soup can)
1. Put all ingredients in your slow cooker. Cook on high for one hour.
2. After one hour, pull out all the big chunks of veggies that were frozen (my carrots, potatoes and onions were huge!) and cut them up into bite-size pieces. This step can be ommitted if your veggies are a good size.
3. Cook on low for another hour and a half to two hours.
