Mac-N-Cheese Stuffed Meatballs

I used a box of macaroni and cheese when I made these balls. Next time, I would make my own. The cheese wasn't as gooey as I would of liked it to be. Overall though, I was very happy with the outcome of this crazy idea that I literally dreamt up one night.



Macaroni and Cheese
Fresh Basil
1 Egg
1/2 package Italian Dressing Mix or 1 T Italian Seasoning
Dried Oregano
CRP
s/p
3-4 cloves Garlic
1 Onion
Italian Style Bread Crumbs
1 lb Ground Meat (I used turkey. Beef, pork, chicken or a combo would also be tasty.)
Cooking oil

Cook your mac and cheese as you normally would, weather with a box mix or by scratch. When the mac-n-cheese is cooked, stir in a handful of chiffonade basil (thinly sliced or ribbons).

Then put the prepared mac and cheese in a storage dish. (I sprayed the dish with non-stick cooking spray first.) Cover and place the dish in the fridge for a few hours or overnight.



After the mac-n-cheese has completely cooled, turn it out of the storage dish onto a cutting board.



Cut the macaroni into cubes about the size of a large die and set them on a tray. Loosely cover the tray and place it in the freezer while you season the meat.

Tarragon Dijon Baked Salmon w/ Cream Sauce

This salmon is baked, but you can cook it on your grill too. Try different flavors of mustard on the salmon for a new taste.



Oil
Fresh Salmon -Cut into single sized servings, rinse and pat dry
Tarragon Dijon
Dried Bread Crumbs
s/p
1-2 T. Melted Butter (optional)
Tarragon Dijon Cream

Put just enough oil into an oven proof pan to lightly cover the bottom. Heat the oil over medium-high heat.

Rub your mustard all over the non-skin sides of the salmon (top and sides). Your fingers work best for this.



Sprinkle bread crumbs over the fish in a light even layer.

Rice and Veggie Balls

I used a combination of left over rice and vegetables from the night before to make these little vegetarian rice balls for lunch. The rice was cooked in apple juice, chicken stock and thyme, but you can use any cooked white rice. You can also use any vegetables that you want, I used these because they were in the fridge.



Oil for frying
Onion
Garlic
Parsnips
Apple
Cauliflower
Carrot
Fresh Thyme
Rice - cooked
1 Egg - beaten
1/8 cup Flour
Italian Seasoned Bread Crumbs



Heat the oil over medium high heat.

The onion, garlic, parsnips and apple were cooked in a little olive oil just until the onion became clear. They were left over from another meal. The other veggies were used raw.

Dice all of the vegetables into very small pieces.



Stir the vegetables, herb and rice together.



Mix in one egg and just enough flour to bind the mixture.

Pinch some of the mixture out of the bowl and form it into a ball about the size of a racquetball or golf ball.



Spread the bread crumbs on a plate.

Lightly roll the rice ball in the bread crumbs. Then set it aside, on a plate.



After you have formed one ball, rolled it and set it aside, do another. Continue this until all of the mixture is rolled and breaded.

Mac-N-Cheese Stuffed Meatballs

I used a box of macaroni and cheese when I made these balls. Next time, I would make my own. The cheese wasn't as gooey as I would of liked it to be. Overall though, I was very happy with the outcome of this crazy idea that I literally dreamt up one night.



Macaroni and Cheese
Fresh Basil
1 Egg
1/2 package Italian Dressing Mix or 1 T Italian Seasoning
Dried Oregano
CRP
s/p
3-4 cloves Garlic
1 Onion
Italian Style Bread Crumbs
1 lb Ground Meat (I used turkey. Beef, pork, chicken or a combo would also be tasty.)
Cooking oil

Cook your mac and cheese as you normally would, weather with a box mix or by scratch. When the mac-n-cheese is cooked, stir in a handful of chiffonade basil (thinly sliced or ribbons).

Then put the prepared mac and cheese in a storage dish. (I sprayed the dish with non-stick cooking spray first.) Cover and place the dish in the fridge for a few hours or overnight.



After the mac-n-cheese has completely cooled, turn it out of the storage dish onto a cutting board.



Cut the macaroni into cubes about the size of a large die and set them on a tray. Loosely cover the tray and place it in the freezer while you season the meat.



In a large bowl, beat the egg.