Foodie Friday ~ Perfect Italian Meatballs & The 21 Day Fix Version!

There's something about a good meatball that just speaks to me....I just LOVE me a good meatball :) They're super convenient, too because you can make up a big batch, freeze them and use them for different recipes. Our faves are meatball sandwiches with melted provolone all over the top and just good old spaghetti and meatballs.

Some people think meatballs are difficult to make, but they really aren't! I have tried MANY techniques and recipes and through trial and error, I've found the the perfect mix for an easy and delicious meatball! #youarewelcome :)

As you may know, I am also doing the 21 Day Fix (it's day 12!!) and honestly I have never felt better! It's amazing. So I adapted this recipe to be in line with the plan and you know what...I hardly missed a THING!!! They meatballs were just as delicious and just as easy. So I included that "healthy" recipe below, too! :)

Perfect Italian Meatballs
1 1/3 ground beef (I've found the BEST is organic, 85/15 but you can use whatever you prefer!)
1/2 cup seasoned Italian breadcrumbs
1 egg, beaten
1/2 cup grated Parmesan
1/4 cup water (makes the meatballs nice and tender!)
2 teaspoons Worcestershire sauce
2 cloves of garlic, finely chopped
2 teaspoons black pepper
Pinch of salt (the seasoned breadcrumbs, Worcestershire and Parmesan all add salt/salty flavor so you don't need much more salt)
Red pepper flakes (optional)

1. Preheat oven to 400.

2. Combine all ingredients in a large bowl. With your hands, mix until well-combined, but do not overmix.

3. Roll meatballs into desired size...i usually make mine about golf-ball sized so they are perfect for meatball sandwiches :)

4. On a greased baking sheet, bake meatballs 12-15 minutes until barely done inside. Most likely you will be reheating these later in a sauce or for sandwiches, so you don't need to cook them to death!

Store in a freezer bag and freeze for up to two weeks.

Perfect Italian Meatballs ~ 21 Day Fix Version
(almost like the original recipe but substitutions in BOLD)

1 1/3 lean ground beef (93% lean or more) OR any lean ground meat (turkey/chicken)
3/4 cup quick cooking oats (you can pulse them in a food processor for smoother consistency but it's not necessary)
1 egg, beaten
1/2 cup grated Parmesan
1/4 cup water (makes the meatballs nice and tender!)
1 tablespoon of tomato sauce or your pasta sauce
2 teaspoons Worcestershire sauce
2 cloves of garlic, finely chopped
2 teaspoons black pepper
Teaspoon of salt
Red pepper flakes (optional)
2-3 tablespoons chopped fresh basil, chopped (optional)

Follow directions exactly like in the original recipe! DONE! I make my meatballs fairly large, so I counted 2 meatballs as 1 Red for the 21 Day Fix. My entire meal was 4 meatballs (2 Red), Whole Wheat Pasta (1 or 2 Yellows) and mixed greens (1 Green). It was A LOT of food!!! :) I have yet to be hungry on the 21 Day Fix!!

Happy Labor Day! XO


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The Best Summer Burger

Ok, so grilling season is upon us and burgers just seem like our go-to whenever the weather is nice and we want something yummy on the grill. I've never had a BAD burger on the grill...it really doesn't get much better than the smell of a juicy burger being cooked outside. However, we recently tried a few different things to mix up our summer burgers and HOLY BBQ-SAUCE Batman, these burgers were Uh-MAZING!

This burger is not made with some fancy method, marinade or anything super "special"--therefore I don't have an exact "recipe" per se. However, I will share with you a few things we did that made these burgers off-the-charts delicious!!

1. Organic 85/15 Hamburger ~ Listen, I know I'm from California, but truth be told, everything I buy is not organic!! :) It was a friend who actually went with me to Costco late one night (long story) and forced me to try organic hamburger meat. She said we'd never go back to regular. She was right. The meat had a different taste and was just so. darn. good.

2. Kings Hawaiian Burger Buns: I didn't even know they made such a thing! I grew up eating King's sweet Hawaiian bread and I love it! Their burger buns are soft and have a touch of sweetness, too. SOOOO GOOD!

3. Toppings: We mixed up the toppings a bit and strayed from the typical ketchup/mustard/lettuce/tomato and topped our burger with this:

~ BBQ Sauce: Just a little, slathered on both buns
~ Sauteed onions: I just cooked one large, thinly sliced onion in a little olive oil for 10-15 minutes.
~ Avocado: Need I say more?
~ Bacon: Yep
~ Lettuce and Tomato: Just to keep it traditional :)

It's something about the good quality meat, sweetness of the buns and BBQ sauce, creaminess of the avacado, saltiness of the bacon...all of those awesome flavors on one plate!

There you go! Best summertime burger ever!!!

I forgot to post last week's recipe, Crunchy Noodle Salad on Facebook and Instagram, so if you missed it, you can find it HERE. It's a delicious summertime salad and perfect for picnics and potlucks!

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Foodie Friday: Superbowl Food

Unless the 49ers are playing, the Superbowl is just another excuse to for me to make dip and gorge myself with food (and beer!) all day. LOL! And let's face it, the Niners aren't going to anywhere, anytime soon, sooooo "bottoms up!"

Good 'ol Sloppy Joes are a staple around this house. They are fast and easy AND they are best served with a side of french fries...so everyone is happy around here! A few months ago I read a recipe that put BBQ sauce in a sloppy joe and I was intrigued. I am a BBQ sauce LOVER. Some people eat sirracha or ketchup with everything--I eat everything with BBQ sauce :) Probably has something to do with working at the rib joint Tony Roma's for years in high school!

These little BBQ Sloppy Joe sliders are the perfect food for game day! Serve them up on soft Hawaiian rolls, make a great dip and pour plenty of beverages...instant party! Go Seahawks!

BBQ Sloppy Joe Sliders 
(makes about 8-10 sliders)


1lb ground beef
14 oz. can of diced fire-roasted tomatoes
1/2 onion, diced 
1 1/2 cups your fave BBQ sauce ( you might want to do more or less depending on how saucy you want it)
Grated cheddar cheese (optional)
Sweet Hawaiian rolls
Salt/Pepper

1. In a large skillet, brown beef until almost done. Add onions and cook together with beef until onions are slightly soft.

2. Add tomatoes and BBQ sauce, stir to combine. Simmer on low heat, uncovered for about 5-7 minutes until all flavors are combined. Season with salt and pepper.

3. Spoon meat mixture onto rolls and top with cheddar cheese, if you like!

Here is my regular version of Sloppy Joes, too (scroll all the way to the bottom)!And don't forget to make one of my favorite dips for your Superbowl Party!!

Swiss and Bacon Dip

Buffalo Chicken Dip

Party on!!!


XO ~ Casey

Repcipe Wednesday: Hobo Dinners

Not sure if I'm just in a nostalgic mood lately, but I seem to be posting recipes that have been on my "rotation" for years and years! I've been making my Turkey Chimis for over 10 years and today, my Hobo Hamburgers are another Rooney Family staple. I've been making these for over 10 years as well!

There are a zillion "foil wrapped" dinner ideas out there that include all sorts of meats and random veggies, but I really believe mine is the best :) Nothing random (AKA: peas!), nothing complicated (AKA: a fancy way you have to wrap the foil) and it has more flavor that most of the other "foil wrapped" options I've tried.

5 Reasons This Recipe Rocks

1. You can make it a day or two in advance and just pop it in the oven about 45 minutes before you're ready to eat.

2. Virtually NO CLEAN UP!!! You can eat your dinner right out of the foil pouch and toss it when you're done!

3. No need for "side" dishes--it's like a one-pot meal--everything you need is in the pouch..meat, veggies..a little cheese...what more do you need?! :)

4. You can really customize it however you want. Switch to ground turkey, swap out veggies, different sauce, etc. But like I mentioned, I really think my version is the best :)

5. These are also great for camping...you can make them ahead of time and throw them on the grill whenever you're ready! Did I mention: NO CLEAN UP!?!

Here you go!

Hobo Hamburgers
**Makes 4 "pouches" that serve 4 people (or at my house, 2 adults and 3 little kids!)

1 lb lean ground beef
1 egg
1/2 cup breadcrumbs (i use Panko, but any kind works)
1 cup grated cheese (i use sharp cheddar)
1 teaspoon seasoning salt OR (1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder)
1 green bell pepper, finely chopped


1 medium onion, sliced into rings
Any kind of potatoes, sliced into thin rounds (i use about 3-4 red potatoes)
Your favorite BBQ sauce

1. Cut 4 pieces of foil approx 12 inches x 12 inches. Spray with cooking spray and set aside.

2. Combine first 6 ingredients and mix until thoroughly combined (i use my hands!)

3. Shape mixture into 4 patties...this doesn't have to be perfect! Just get them all about the same size and thickness so they will cook evenly. I like to make mine fairly flat so they cook faster.

4. Lay each patty onto the foil. Top each patty with: a layer of BBQ sauce, onion slices, 3-4 potato slices, more BBQ sauce)

5. Carefully bring the edges of the foil together to seal the pouch. There are several ways to do this (don't even Google how Martha Stewart does hers!!), but I just make sure it's sealed well, but also not so tight where it doesn't let the contents of the pouch "steam" in the oven. Mine usually end up looking something like this:

6. Place pouches on a cookie sheet and bake at 400 degrees for about 45 minutes or until potatoes are tender and meat is cooked though. Cooking time really depends on your oven and how thickly or thinly everything is sliced.

7. Let cool for about 5 minutes, put pouches on a plate, open them up and dinner is served!!

XO ~ Casey

Recipe Wednesday: Meal Planning

Ok, today is a two-fer. A recipe AND I'll also share how I do my meal planning.

With back-to-school upon us, it's more important than ever to start meal planning. I plan out my meals every single week. That's just how I am--i cannot imagine going through the day without knowing what's for dinner.

Here is how I do my meal planning:

I typically do my grocery shopping on Friday to stock up for the weekend and the following week. I start by brainstorming what we want for dinner the following week. I like to get input from everyone, however the conversation usually ends up something like this:

Me: Honey, what do you want for dinner next week?
Scott: I have no idea. I'm good with anything.
Me: Seriously??!! Give me some ideas!
Scott: Ok, what about pasta?

Me: Brookey, what do you want for dinner next week?
Brookey: I don't know. Pasta?

Me: Buddy, what do you want for dinner next week?
Buddy: Hot dogs.

 NOT HELPFUL!!! So I usually end up doing it myself and making them eat it :)

I also look at our calendar for the following week and see what's planned in the evening. If it's a soccer night, I'll do something that can be reheated because we all get home at different times. If I work that day, I'll do something I can make in 30 minutes or less.

Next, I write everything out on this little magnet calendar I got in the dollar bin at Target. I keep in on the fridge so everyone knows the weekly menu. I plan from Friday to Thursday:

Then I make my grocery list. I organize it into where the stuff is in the store: Produce, dairy, cans, frozen, meat, etc (yes, I did get very bad grades in handwriting in school!):

I also keep a list of staples that I buy each week: milk, Lactaid, fruit, bread, cereal, wine :)

And that's it!! Pretty simple! Each night before I go to bed, I check the fridge menu and see if there is anything I need to take out of the freezer.  I usually make one mid week trip to the grocery store, too...to get fresh veggies or more milk, etc. We're always running out of something and I'm always forgetting something! But I'm telling you, taking 15-20 minutes meal plan each week is a saving grace, especially during the school year.

I'll leave you with one of my favorite back to school recipes--Sloppy Joes!!! So good, so easy and my kids love it because I always serve it with fries!! :)

Sloppy Joes

1 lb. ground beef or turkey
1 small green bell pepper, diced
1 small onion, diced
1 cup ketchup (you can also add more if you want it more saucy)
2 tablespoons brown sugar
1 tablespoon yellow mustard
A few good dashes of Worcestershire sauce (about a tablespoon)
1/4 cup of water, if needed
Salt/pepper, as needed

Hamburger buns or kaiser rolls

1. Brown meat in a large skillet until just cooked through; add onions and green pepper and cook until veggies begin to soften.

2. Add in remaining ingredients and simmer for about 5-10 minutes, until flavors are combined.

3. Taste and adjust seasonings. This is the fun part...i like my sloppy joes slightly sweet (more brown sugar), but some prefer them more savory (less sugar, maybe more mustard).

4. Spoon mixture onto toasted buns.

This meal literally comes together in about 15 minutes. GREAT for busy weeknights :)

A couple of yummy variations/add-ons:

- Top with cheese!

- Instead of hamburger buns, use little sweet Hawaiian rolls

- For spice, add a few dashes of hot sauce or crushed red pepper flakes

- Serve meat mixture over fries and top with cheese for a chili cheese fries-like meal!!

- Cut a baguette in half lengthwise, top with the meat mixture and cheese; put in the oven for about 5-10 minutes until cheese is bubbly...a great open-faced option.

~XO

Casey

Recipe Wednesday: Simple Spaghetti and Meatballs

Happy Hump Day!

Here's a great meatball recipe I put together that is simple, simple, simple, yet healthy and delicious! Even though I often make homemade marinara sauce, I have found this one that I LOOOOOVE!!! It the best store-bought sauce I've found and the ingredients are simple, no preservatives or things you can't pronounce.

I will make these "homemade" meatballs and pair with the store-bought sauce for a great semi-homemade weeknight meal. Enjoy!

Simple Spinach Meatballs

- 1lb ground beef (turkey, chicken, etc--as lean as possible)
- 1/4 cup panko bread crumbs
- 1/2 to 3/4 cup grated Parmesan cheese
- 1 egg
- 3/4 cup thawed, chopped spinach
- 1 teaspoon seasoning salt OR just salt and pepper
- 1/2 to 1 teaspoon Italian seasoning

Preheat oven to 400. Mix all ingredients well (i use my hands!). Form into golf ball sized balls. Bake for 25-30 minutes until just cooked through. Add to marinara sauce and simmer for a few more minutes. Serve over your favorite pasta or on a hogie roll topped with provolone cheese! It really doesn't get much simpler than this :)XO

Recipe Wednesday: Taco Casserole

Taco casserole might seem a little 1950's, but it's a family favorite. It's also my go-to "New Mommy" meal. I have made this for SEVERAL of my girlfriends after they had their babies and without a doubt, they all ask me for the recipe afterwards! I think because it's universally appealing, so kids and dads enjoy it just as much as the mom!

It's also great because you can make it a day or two ahead and pop it in the oven whenever you're ready! Enjoy!

Taco Casserole

1 lb lean ground beef (I use 93/7)

1 small can diced green chilies

½ jar taco sauce (like the “Taco Bell” brand or similar)

½ package low sodium no-MSG taco seasoning (McCormick)

½ white onion

½ cup frozen corn

1-2 garlic cloves, diced (optional)

Salt, to taste

5-8 small corn tortillas

1 can refried beans (I like Bush’s the best)

Shredded cheese (Cheddar/Jack)

2 roma tomatoes (diced)

1-2 small cans olives, sliced

Scallions, chopped (optional, to taste)

Brown meat in a large skillet. When almost done, add green chilies, garlic, onion, taco sauce and taco seasoning. Cook 3-5 minutes until flavors are combined. Add frozen corn and stir until heated through (1-2 minutes).

Meanwhile, heat beans in a saucepan. Add a little water to thin them out to make them spreadable. Cut tortillas into wedges.

Layer casserole:

§  Tortillas

§  Beans (use most of the beans since there is only one layer)

§  Meat

§  Cheese

§  Tortillas

§  Meat

§  Cheese (tomatoes, olives, green onions--you can add these items after it comes out of the oven, too)

Bake at 375 for 30-40 minutes or until heated through and cheese is bubbly and melted. ENJOY!!!!!

Recipe Wednesday: Stir Fry

I try to span the globe each week and cook something Asian, something "mexican", something Italian, etc. Sometimes it works, sometimes it doesn't. :) But on "Asian" night, this is the recipe I always think of first! I really need to start branching out on Asian night, but for now this is my go-to Asian meal. Although I typically stick with sugar snap peas, you can mix up the veggies any way you like...green beans, red bell pepper, snow peas....YUM! The key to stir fry is the method, not the ingredients. I've made enough bad stir fries and I've finally figured out the best **methods** which involve 1) very dry, thinly sliced meat and 2) leaving the ingredients ALONE. I know it's called a "STIR fry" but "stirring" actually ruins it!

Beef with Snap Peas (adapted from Pioneer Woman)

Sauce:
1/2 cup low-sodium soy sauce
2-3 tablespoons of cooking sherry
1 1/2 teaspoons cornstarch
2 tablespoons brown sugar
1 tablespoon grated (or minced) ginger

Mix the above ingredients well and set aside.

1 lb flank steak, sliced as thinly as you can AGAINST the grain and patted with a paper towel until very dry (trust me, flank steak is the BEST and ONLY beef you should use in stir fry!)
Peanut Oil or Olive Oil
1 bag of fresh snap peas (or veggies of choice)
3-5 scallions, thinly sliced
Crushed red pepper (optional)

Coat the bottom of a skillet with oil and heat until very hot. Add the snap peas in one even layer and LET THEM GET COLOR--do not touch them. Once they are browned on one side (30-45 seconds), give a little toss and remove from the pan.

Add a bit more oil to the pan and allow it to heat up--add the DRY meat in one, even layer. DO NOT STIR. Let it get brown for AT LEAST one full minute. Check it--it should be starting to get dark brown--once you see this, give the meat a quick flip...sprinkle on half the scallions, add the snap peas, crushed red pepper and sauce (it's OK to stir now!). Cook a minute or two until sauce thickens a bit and meat is cooked through. Top with remaining scallions and serve over rice.