I got a little busy and forgot to post a few dishes.
So we will start with one of Michael's favorites...Swedish Meatballs.
A little back story for this one. Meatballs were going to be Wednesday nights dinner and then spaghetti for Thursday night. We would eat leftover all weekend with maybe some chili thrown in there is the weather was cool enough.
Mark went to the store to get all the ingredients for Wed and Thurs nights meals. Awesome. He comes back with Italian meatballs all made up in a nice little package and then a three-pound tube of ground meat. I didn't read Italian meatballs. I just saw meatballs. So in a rush on Wed morning I throw the meatballs in the crockpot. About an hour went by and Mark must have looked in the crockpot to see what was going on and he then asked me if we were having spaghetti on Wed instead of Thurs. I say no. Then he explained that my Swedish meatballs were going to have a little bit of Italian taste to them. I was so mad. I dug each one of the meatballs out (12 of those suckers) and rinsed them off and threw them in the fridge. Now I am trying to watch the yahoos and make meatballs because if I don't get them made and in the crockpot, they won't be ready at 6pm...the time Mark is scheduled/programed to eat dinner.
All that being said they were good!
Swedish Meatballs
1 1/2-2 pounds of ground chuck
1 cup of cooked rice
1 med onion
salt and pepper to taste
a couple shakes of garlic powder
2 large cans of Campbell's mushroom soup
Roll this mixture into little golf ball size balls. Layer the bottom of the crockpot with an inch or so of the soup. Add meatballs and cover with the rest of the soup. (we always have mashed potatoes so we need lots of gravy). Cook on low for 4-5 hours.
I got a little busy and forgot to post a few dishes.
So we will start with one of Michael's favorites...Swedish Meatballs.
A little back story for this one. Meatballs were going to be Wednesday nights dinner and then spaghetti for Thursday night. We would eat leftover all weekend with maybe some chili thrown in there is the weather was cool enough.
Mark went to the store to get all the ingredients for Wed and Thurs nights meals. Awesome. He comes back with Italian meatballs all made up in a nice little package and then a three-pound tube of ground meat. I didn't read Italian meatballs. I just saw meatballs. So in a rush on Wed morning I throw the meatballs in the crockpot. About an hour went by and Mark must have looked in the crockpot to see what was going on and he then asked me if we were having spaghetti on Wed instead of Thurs. I say no. Then he explained that my Swedish meatballs were going to have a little bit of Italian taste to them. I was so mad. I dug each one of the meatballs out (12 of those suckers) and rinsed them off and threw them in the fridge. Now I am trying to watch the yahoos and make meatballs because if I don't get them made and in the crockpot, they won't be ready at 6pm...the time Mark is scheduled/programed to eat dinner.
All that being said they were good!
Swedish Meatballs
1 1/2-2 pounds of ground chuck
1 cup of cooked rice
1 med onion
salt and pepper to taste
a couple shakes of garlic powder
2 large cans of Campbell's mushroom soup
Roll this mixture into little golf ball size balls. Layer the bottom of the crockpot with an inch or so of the soup. Add meatballs and cover with the rest of the soup. (we always have mashed potatoes so we need lots of gravy). Cook on low for 4-5 hours.
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