Recipe review from 1/25/21 and 2/1/21

It's been a crazy couple of weeks. My Sister brought the two little nieces up for a much needed get-away weekend and the weather cooperated. We got out for a walk in a new-to-me park in town, did a little sledding on our butts (it was icy enough we could), we played games and read books. I started leading a one time a month yoga class at a new studio in town, just opened by an associate of mine (Svajla Yoga). And the usual work, working out at the Y, classes at the Y, and errands.

Winona, MN 2019

Meal Plan from 1/25/21:
Sat (with sister) Tater tot hotdish and Tostada boats
Sun - leftovers
Mon (yoga pm) "fancy" grilled cheese
Tues - spaghetti
Wed (yoga pm) - leftover pasta
Thurs - "fancy" grilled cheese
Fri - Butternut squash soup

Meal Plan from 2/1/21:
Sat (L) Leftover soup (S) take n bake pizza
Sun (L) leftover pizza (S) rice stuffed cabbage rolls
Mon (yoga pm) leftover cabbage rolls
Tues - enchilada meatballs
Wed (yoga pm) leftover cabbage rolls
Thurs - leftover meatballs
Fri - (Vet appt, snowblowed, met friend for lunch) leftover cabbage rolls


Enchilada Meatballs (Husband found on Facebook) keto friendly
The Husband found this one on his facebook page and thought it sounded interesting. I did modify slightly since I used our "Italian" seasoned bear meat. I skipped the onion powder, salt and pepper. Honestly, if you're using taco seasoning, you can easily skip the onion powder, salt and pepper. That's getting into too much salt and seasonings.

This is a little time consuming, easily an hour to assemble, bake, and bake again. On the flip side, there's time to clean the kitchen and set the table.

You may note, there is a distinct lack of recommendations for what to serve this over. It seemed a shame to waste the enchilada sauce and odd to eat just meatballs. I served over rice for one meal, and then tried tostada boats for another. I kinda liked the tostada boats, husband liked the rice. I also added some avocado and sour cream. FYI - we're not following the keto plan.

It was...okay, when all was said and ate. Recommended with some reservations.

Serves 4 - 6 (we had two meals for two people, four to five meatballs apiece, and we were full)

Meatballs
1 lb ground beef
1 egg
1/4 cup grated cheddar cheese
2 Tbsp taco seasoning
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

Casserole:
Cooked meatballs
1 10 oz can red enchilada sauce
3/4 cup shredded Mexican cheese

DIRECTIONS

Meatballs:
1) Preheat oven to 400.

2) Add all of the meatball ingredients into a large bowl and mix well until combined.

3) Shape into approximately 15 meatballs and place on a baking sheet lined with aluminum foil.

4) Bake for 25 minutes or until cooked through.

Casserole:
1) Preheat oven to 350.

2) Pour 1/4 cup enchilada sauce into bottom of small baking dish or cast iron skillet.

3) Place cooked meatballs into dish and top with remaining enchilada sauce. Top with shredded cheese.

4) Bake for 15 minutes or until cheese is melted and bubbly.


Pancetta Pangrattato and Leek Pasta (Eating Well, Jan/Feb 2021)
This is a great "pantry" recipe - the only items I needed to buy were the leeks and the pancetta. I don't have access to pancetta I can dice; I bought the thinly sliced kind in the package (found in my cheese section) and sauted it like bacon. OMG - don't skip the pancetta in this dish! Sooo good!

While a bit putzy (cook noodles, set aside; cook pancetta, set aside; cook breadcrumbs, set aside; cook leeks and then combine everything), it is a fairly easy dish with minimal chopping-type prep. I do recommend having everything mise en place as once the pancetta hits the pan, assembly goes fairly quickly. And, granted, you can be cooking the noodles while sauteing the rest.

Good flavor, can use pantry staples, and okay for a weeknight. Recommended.

Serves 4

photo from eatingwell.com

8 ounces whole-wheat spaghetti
3 ounces diced pancetta
1 cup fresh whole-wheat breadcrumbs (see Tip)
¼ cup finely chopped walnuts
2 teaspoons chopped fresh rosemary (I used 1/2 tsp dried)
2 cloves garlic, minced, divided
1 tablespoon extra-virgin olive oil
3 cups thinly sliced leeks (about 2 medium)
¼ cup dry white wine
Pinch of crushed red pepper
1 15-ounce can no-salt-added diced tomatoes

Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the water, then drain the pasta and return to the pot. Cover to keep warm.

Meanwhile, cook pancetta in a large skillet over medium heat until browned and crispy, 3 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.

Add breadcrumbs to the pan and cook, stirring often, until starting to brown, 1 to 3 minutes. Add walnuts and cook, stirring occasionally, until toasted, 2 to 5 minutes. Add rosemary and half the garlic and stir to combine. Cook until fragrant, 30 to 60 seconds. Transfer the mixture to a small bowl and stir in the pancetta.

Add oil to the pan and heat over medium-high heat. Add leeks and cook, stirring often, until just starting to brown, 3 to 6 minutes. Add the remaining garlic and cook until fragrant, 30 to 60 seconds. Stir in wine and crushed red pepper; cook until the wine is almost evaporated, 30 to 60 seconds. Stir in tomatoes and the reserved 1/2 cup pasta-cooking water. Bring to a simmer. Add the pasta and toss to coat with the sauce. Cook, tossing the pasta with tongs, until the sauce thickens, about 1 minute. Add 1/2 cup of the pancetta mixture and toss to combine. Serve topped with the remaining pancetta mixture.