Turkey Meatballs

We usually make these meatballs to add to minestrone soup, but they are so good you can use them for anything! They're extremely flavorful and the texture is unreal! Very easy to make, too. Just pulse, shape and cook! If you're looking for a gluten-free option, dredging each meatball in flour isn't absolutely necessary (we've done it without and they've turned out just great!).


What you will need:

• 1 lb. ground turkey
• 1 oz. parmesan
• 1/4 C parsley
• 1 yellow onion diced
• 2 cloves garlic, diced
• 1 egg
• 2 T oil
• Flour for dredging

Directions:

• 
  
• Combine parmesan, parsley, diced onion and diced garlic to food processor.
• Add ground turkey, egg and salt & pepper to combine
• Shape into 1" meatballs
• In a large skillet, heat olive oil over medium high heat
• Coat each meatball in the flour and add to the oil in the skillet
• Cook for about 10-15 minutes, turning to brown all sides

French Dip Sandwiches with Au Jus

1. This was very cost effective
2. This was extremely easy
3. Every single person in my family ate and loved all of this

There really isn't much "gourmet" about this. It's kind of a dump recipe. Somehow it made incredible results with amazing flavor. With how easy and cheap it was (aside from the meat..heh heh..) and the fact that no one could stop eating it, it's going back on the menu often.

Definitely fill your sandwiches more than I filled this one :). 4 kids and 4 dogs running around ya know, I was not being incredibly attentive here haha!

What you will need:

• 2 cans french onion soup
• 1 can beef consmme (you can just use beef broth like me)
• 2-2 1/2 lbs. chuck roast
• Provolone cheese slices
• Salt & pepper to taste

Directions:

• Sear the outsides of your meat (you can cut it into chunks to sear and cook it)
• Pour cans of soup and consomme (or broth) into crock pot.
• Add the meat into the crock pot
• Cook on high for 6 hours
• Shred the meat and set aside
• Slice your preferred sandwich bread in half and place on a cookie sheet.
• Spread softened butter on each of the slice
• Pre-toast the bread at 400* for about 4 minutes. You don't need it darkened, but when you touch it, it's rough and a bit crispy
• While your bread is pre-toasting, place a strainer over a bowl and pour the broth into the strainer. It will catch all the extras, allowing just the jus to pass through into the bowl

• Pull out your pre-toasted bread and add the shredded meat and provolone cheese to the bottom slices
• Put them back into the oven until the cheese is nice and melted
• Serve with the au jus !

Kielbasa Corn

It sounds so simple. Turkey Kielbasa and corn. Now I'm trying to figure out how I lived my life before it. I seriously stared at my computer for a few minutes trying to figure out what to call this. So act like it's something that sounds really delicious and measures up to the unbelievable yumyumness this has. Oo! Yumyumcorn. Kielyumcorn. Yumcornkiel. Kielbasayum!

My husband and I have been putting it on our menu almost every week since the day we first tried it and we obsess over the leftovers. He of course likes it more with onions in it.

That's the beauty of this thing, you can add whatever you want and it'll be great! P
robably not "whatever" you want, but nearly. Heck, take these two ingredients camping and wrap it in some tin foil together to cook over the fire!

I actually like my kielbasa browned a lot more than this, like almost burnt coloring. But I wasn't paying attention while I was shopping because my son brought "moo-moo" (his cow) with us and was mooing at me and demanding I stare at him instead of shop.

So, I grabbed some kind of sausage type stuff that wasn't turkey kielbasa and I didn't love the way it browned or tasted but....we can pretend it's the good stuff here.

What you will need:

• 6-8 ears of corn
• 2 turkey kielbasa 
• Garlic Salt
• Black Pepper
• Onions, peppers, etc. (optional)

Directions:

• Shuck and boil your corn for 10-15 minutes depending on the texture you like
• While that's boiling, slice your kielbasa into coins
• When it's done boiling, set your corn on the side and drain the water from your pot
• Dump your kielbasa coins into that same pot and start to brown the sides (if you're planning on adding onions or other vegetables, go ahead and toss those in for a bit before adding the kielbasa in)
• While the kielbasa is browning, cut the corn off of the cob
• When the kielbasa is browned, add the corn into the pot with the kielbasa and mix together with seasonings

Creamy Ranch Pork Chops & Potatoes

Comfort food at its finest! Smooth and pillowy mashed potatoes, creamy, flavorful gravy and a deliciously tender pork chop all in one bite. The best part is you really only need 4 ingredients for the pork chops!

I'm a little crazy. I had scrolled past a picture of something like this on pinterest. It had a picture of the pork over the potatoes and a picture of a ranch packet. So I assumed I knew what I was doing without actually opening the link. I went shopping and grabbed the things I figured it asked for, went home and pulled up the link just to make sure and I was a little off! The recipe was way more complex than I'd thought and I just had a few basic things to use.

So I used them anyway. And you know what? It's fanFREAKINtastic! Holy crap. My daughter who hates potatoes (she's learning...) still gobbled this up and kept telling me how yummy and flavorful it was. So I'm kinda like hm, I don't know that I want to try the more complex recipe when I can just make this and have my kids eat it all with fewer ingredients/time put into it.

What you will need:

• Pork chops (as many as you'd like. I think I used 8 and there was plenty of gravy for them all)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 3 T ranch mix
• 1-2 T kosher salt (I tasted the gravy before serving and added more salt in and pinch more of the ranch mix but you decide!)

Directions:

• Mix together the soups, ranch mix and salt
• Place pork chops inside a crock pot
• Pour the gravy mix on top of the pork chops
• Cook on low for about 5 hours