Spaghetti and Meatballs

from Good Things Catered (a great food blog that once was, but now is mysteriously missing)

Simple Spaghetti & Meatballs

Ingredients:
1 lb. lean ground turkey or beef (we like Shady Brook Farms turkey)
1/3 c. sweet onion, diced
1 Tbsp oregano
1 Tbsp garlic salt
2 tsp parsley, minced
1 tsp ground pepper
1 Tbsp oil
1 package store bought spaghetti
3 c. premade pasta sauce (garlic basil goes well with turkey and pomodoro with the beef)

Directions:
-Boil large pot of water.
-In medium bowl combine meat, onion, and spices.
-Form 2 1/2-in wide balls with mixture.
-Add pasta to water and cook according to box instructions.
-Heat oil in a large non-stick pan over medium-high heat.
-Place meatballs in pan so that none are touching.
-Cook, not moving until side is well browned (about 5 min).
-Rotate each meatball 1/4 turn and brown each side before turning again (about 3-min per side)
-Make sure meatballs are cooked through and add sauce to pan to scrape brown bits from the bottom and heat.
-Serve over finished pasta (we added olives b/c we love them)

Hamburger Curry (Kima)

This is a recipe that my mom made alot when I was growing up. She had a friend that grew up as an MK in India and taught her how to make "real" curry, but it was a little time consuming, so she came up with this recipe as an easier alternative. You can adjust the curry seasoning to your taste if you like it more or less spicy.

1 lb. ground beef (I usually just use 3/4 of a lb.)
2 potatoes, peeled and diced
8 oz. can tomato sauce + 1 can of water
1 capful Curry Powder
Dash each of Ginger, Turmeric, Cinnamon
Veggies of your choosing - I usually add frozen peas or green beans, also fresh zucchini is really good and it is almost in season around here, or any other veggies (frozen or fresh) that you like.
Pita pockets, rice and plain yogurt

Brown the ground beef in a large skillet with salt, pepper and onion powder (or diced onions, but we don't like those at our house) :)
Drain off extra fat and add the tomato sauce and water, potatoes and other veggies (not the frozen ones yet), curry powder and a dash each of ginger, turmeric and cinnamon.
Simmer until potatoes/veggies are cooked and flavors have melded together.
Add frozen peas or beans or other frozen veggies and heat through.

Serve with pita pockets or rice, or both, and plain yogurt if desired to cut the spiciness. We usually eat it by putting rice in the bottom of the pita pocket and the curry on the top and eating it like a Curry Pocket.

Taco Soup

Winter is such a great time of year for soup! I love the warmth and comfort of a hot bowl of soup with some yummy bread. Following in Shelley's footsteps, here is my mom's taco soup that she always made for us growing up, and now I love to make too. Plus, soup is so, so easy and relatively quick, once you dump everything in you don't have to worry about it - just let it do its thing and it comes out so yummy!!

Taco Soup

2 lbs ground beef
1 sm onion
1 or 2 small cans of chopped green chilis
1 can pinto beans
1 can lima beans (I leave these out because Jer doesn't like them and use both red and black beans)
1 can red or black beans (depending on which you like better)
1 pkg taco seasoning
1 pkg dry ranch dressing (1 oz.)
3 cans of stewed tomatoes (can substitute one can V-8 juice for one can of tomatoes if you like)
1 tsp salt
1 tsp pepper
1 1/2 cups water

Brown beef in large saucepan with onion, salt and pepper. Drain off extra fat.
Add remaining ingredients and bring to a boil. Simmer for 30 min.
This makes a lot of soup! Enough to freeze leftovers!

This soup is super easy and YUMMY! We have made it three or four times since I found the recipe last month! We like to put parmesan cheese on it!

PASTA E FAGIOLI

1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta

Directions
1Brown beef in a large stock pot over medium heat-drain off fat.
2Add onion, carrot, celery and garlic and saute for 10 minutes.
3Add remaining ingredients, except pasta, and simmer for 1 hour.
4After 50 minutes boil pasta to al dente.
5Drain well.
6Add pasta to the large pot of soup and simmer for 10 minutes.

(I use 3 cans of V-8 low sodium rather then the regular v8 and the tomato soup)

Original recipe found here!

Nachos

Yummy Nachos

topping:
1 lb. ground beef
pkg. of taco seasoning
1 can red kidney beans
1 cup water
1 cup (or so) of salsa
1 cup (or so) of shredded cheese (I used Monterey Jack)

Cook beef, drain. Put back in pan along with everything but the cheese. Bring to a boil and simmer for 5 minutes or so. Remove from heat. Add cheese and stir until melted.

Spoon over tortilla chips and add all the yummy things you can find: lettuce, tomato, sour cream, more cheese, salsa....enjoy!