Tuesday, May 22, 2012

Menu Plan 5/23/12 - 5/31/12

It has been a long time since I have posted a menu plan. 
Here it goes. :)

5/23 - BLT's/Cauliflower Augratin (4 WWpts)
5/24 - Chicken Veggie Kabobs/cantaloupe/potato salad
5/25- Pizza
5/26 - Panera's Turkey Artichoke Panini's/pasta salad/fruit
5/27 - Lunch: Shrimp and Grits/snap peas Dinner: Meatball Subs
5/28 - Grilled hamburgers/watermelon/roasted red pepper and eggplant dip
5/29 - Hudson's Tilapia/kale/cous cous
5/30 - Sweet and sour chickent/rice/salad
5/31 - Baked cheesy penne/bread

Spaghetti and Meatballs

This recipe was adapted from
We love this recipe. The meatballs are so good and flavorful. I did double this recipe. It made about 30 meatballs. I froze half of the meatballs for meatball subs. :)

Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt
Combine all meatball ingredients and mix in a medium size bowl.  Shape meat into balls, I used a cookie scoop and then rolled them in my hands to form a nice ball. 
 Broil  the meatballs until they start to brown. 
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)
In a large pot, heat olive oil in a large skillet. Saute onions and garlic.  Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, about 25-30 minutes. 
Serve over spaghetti.