Showing posts from January, 2013

Swede-ish Meatballs

I don't exactly know what makes a meatball Swedish. I also can't say whether or not I've actually had them either. But I was looking at the recipe for them and there was making a roux and more steps than I have the capacity to do since right now I don't have a kitchen sink. So I crossed my fingers and hoped for the best...and you know what? I'd take these any day! Swede-ish Meatballs 1 bag frozen turkey meatballs 4 cups water 6 Tablespoons Brown Gravy mix 1 pkt Lipton Onion soup mix 1/2 cup sour cream In a fairly large pan (I used my spaghetti pot) add water, gravy mix, and onion soup mix. Heat over medium until it looks combined. Then add meatballs. Adding them frozen is fine. Reduce heat to low and let the meatballs and sauce simmer about an hour. About 20 minutes before serving mix in sour cream. I served ours over mashed potatoes, pretty excellent!

Sausage and Bean Baked Chimichangas

Right now..I don't have countertops. I don't have a kitchen sink. I have to do dishes in my bathtub. My fridge is basically empty. We built a house and moved and I just haven't felt like cooking. But today...I got called a "hot blonde" and just like that...the mojo was back! So I took to my pathetic little 'kitchen' (that I won't call a kitchen until I have countertops)..and I pillaged my freezer and my fridge..and made one of the best means we've had in a long time! And that 'crunch' you get from a good fried chimichanga? It was there. AND it was only about 535 calories. Sausage and Bean Baked Chimichangas makes 4 1/2 lb breakfast sausage, browned and crumbled 1-1 1/2 cups pinto beans, cooked (see instruct) 3/4-1 cup shredded cheese of choice (I used Monterey Jack) 1 Tablespoon hot sauce of choice 4 flour tortillas-8 inch cooking spray shredded lettuce and sour cream on the side for toppers Oven at 400 Mix together your cooked and cru…