Mexican Meatball Soup

Heat oil in large heavy pot. Add 1.5 cups chopped onion, 2 garlic cloves, and bay leaves; saute 5 minutes. Add broth, tomatoes with juices, salsa, and 1/4-cup cilantro, bring to a boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, milk, egg, salt, pepper, cumin, then remaining onions, 2 minced garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by tablespoons into 1 to 1 1/2 inch meatballs. Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.

Hint: Soup is shown in picture topped with sour cream and cilantro.

Meal Planning Suggestion!

Bread - Honey Moist Cornbread

Heat oven to 400 degrees
Stir all dry ingredients then add the remaining ingredients
Pour onto a greased 9-inch pan
Bake for 20-25 minutes. ( for best results use a cast iron frying pan. Place in oven 10 minutes prior to baking, add 1 Tb of butter to pan then add the batter)

My wife has a sweet tooth; she recommends doubling the honey if you are making the cornbread for breakfast.

Tilapia with Golden Raisins

Mix salt and pepper with rice flour. Dredge Tilapia filets in flour, shaking off excess. Heat oil in pan and sauté filets for 3 minutes per side. Remove filets from the pan, keep warm. Add raisins, pine nuts and wine, simmer for 2 minutes, add butter, remove from heat and swirl until melted. Pour over filets and serve.

Citrus Couscous Salad

Bring 1- 1/2 cups orange juice, water, and salt to boil in a medium saucepan; gradually stir in 1 box couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork and put it in a large bowl. Combine 1/2 cup orange juice, sliced dried apricots, raisins, and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Add apricot mixture, cucumbers and remaining ingredients to couscous, stirring to combine.

Brick Grilled Chicken

Cut or have your grocery store cut the backbone out of the chicken. Flatten it and rub oil and salt and pepper evenly over the skin. Heat grill to high, place chicken, skin side down on grill, place a brick covered with aluminum foil on top and cook for 20 minutes, turn over and cook for 10 more minutes. Remove and squeeze the juice of half a lemon on top, carve and serve.

Charcoal Potatoes

Microwave potatoes for 3 minutes per potato. Place on hot grill, turning once for 4 -5 minutes; until charred on the outside.

Serve with butter and sour cream.

Fabulous Coleslaw

Shred one medium carrot and mix with shredded cabbage and minced onion. In a separate bowl, combine sugar, salt, Nature's Seasonings, pepper, milk, buttermilk, vinegar, lemon juice, and mayonnaise and beat until smooth. Add cabbage mixture and mix well. Cover and refrigerate for at least 2 hours before serving.

Pencil Points

Cook pasta according to instruction on the package. Heat sauce and pour over pasta, Sprinkle grated cheese and chopped basil over top.

Chopped Italian Salad

Chop all ingredients into bite size pieces. Place in a large bowl. Add olive oil, vinegar, garlic powder and oregano and mix. Add grated romano and mix again. Serve

Quick Garlic Bread

Split bread lengthwise. Brush olive oil on each half. Place on grill or under the broiler, toast until lightly browned. Rub garlic on bread halves.

Vickie's Shredded Beef

Brown beef in olive oil, add onion, sauté for 5 minutes. Add garlic, ketchup, mustard, vinegar and consommé and simmer for 40 minutes.
Remove meat from pan, let cool, shred by hand.
Add flour to water and mix, add to pan to thicken gravy. Add shredded beef into gravy.

Serve on rolls.

Baked French Fries

Preheat oven to 450 degrees, bake for 10-15 minutes (for frozen fries), until brown. Salt and pepper immediately upon removing from oven.

Buttermilk Biscuits

Mix together flour, sugar, salt, baking powder, and baking soda. Gradually cut in cold butter with a pastry blender or two knives. When mixture is the consistency of cornmeal, stir in buttermilk. Toss lightly until mixture holds together. Pat out on floured counter and cut into rounds. Bake on ungreased cookie sheet at 375 degrees 18 to 20 minutes, or until lightly browned.

Hint: The secret to light and fluffy biscuits is to handle the dough as little as possible

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