Tuesday, October 25, 2011

Porcupine Meatballs

Porcupine Meatballs
1 1/2 pounds ground beef
1 cup long grain rice
1 egg
1 packet onion soup mix
1 package (6 oz) long grain wide rice
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 soup can water

  • in large bowl, mix ground beef, 1/2 cup of uncooked rice, egg, and 2 tablespoons of the onion soup with wet hands, until well combined.  Form in to 2-inch meatballs
  • place remaining rice on a plate.  Roll each ball in rice; set aside
  • in a large saucepan, stir together tomato soup, cream of mushroom soup, water, and the remaining oinion soup mix.  Bring to a boil over high heat.  Add meatballs; cover.  Reduce ehat to medium; simmer for 20-30 minutes or until meatballs are cooked through, stirring occasionally.  Remove saucepan from heat.  Divide meatballs among dinner plates.  Serve hot.
SURVEY SAYS:  keeper!  Easy to make and we all had seconds:)

Saturday, October 22, 2011

Lemon-Pesto Chicken

Lemon-Pesto Chicken
2 tablespoons olive oil
1 pound boneless, chicken breasts cut into pieces
2 tablespoons lemon juice
1-1/2 cup milk
1 package creamy pesto sauce mix
1/2 cup grated parmesan cheese
8 ounces of your favorite pasta, cooked and drained
  • heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally
  • stir in lemon juice and cook 1 minute
  • stir in milk and creamy pesto sauce mix and bring to a boil
  • stir in cheese
  • reduce heat and simmer, stirring occasionally until chicken is thoroughly cooked, about 3 minutes.
  • toss sauce with hot pasta
SURVEY SAYS:  It's a keeper!  Sean even said he thinks it may be the best recipe I've ever made!  It was easy, too:)  I also sauteed mushrooms and fresh green beans as the sides.