Wednesday, January 9, 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!

Monday, January 7, 2013

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 crumbled sausage with your beans. I had made a pot of beans over the weekend that we'd been working on..so I had leftovers, but you could easily use a can of beans, your preference on whether you drain and rinse them. Add hot sauce to mix (less or more, up to you on how hot you like it). Spoon about 1/4 cup of mix onto center of tortilla, top with 2-3 Tablespoons of cheese and fold. I did the tuck sides then roll over and laid it on the baking pan seam side down. Spray chimis liberally with cooking spray and bake for about 20 minutes.
 
The cooking spray helps it get crunchy and doesn't add near the calories that frying these babies would. Once out of the oven top with shredded lettuce and sour cream.
 
I am fairly certain now that I have the crispy chimi pattern set, this will make a repeat showing in our house w/many different fillings!