This makes a large amount of sauce so you can freeze for another meal, also plan ahead,  the sauce must be made 1-3 days ahead and refrigerated before using to blend and intensify the flavor, the meatballs may be baked in the oven before adding to the sauce

Servings 8

INGREDIENTS:

double recipe for my Parmesan meatballs keeping the garlic amount the same do not double

olive oil ( to cover bottom of the pot)

2 medium onions chopped

8 large garlic cloves, finely chopped

1 -2 bay leaves

1 tablespoon dried oregano ( rubbed with fingers to release the oils)

1 tablespoon dried basil ( rubbed with fingers to release the oils)

1 teaspoon crushed red pepper flakes ( optional or to taste)

1 teaspoon fresh ground black pepper

1 (6 ounce) cans tomato paste

1/3-1/2 cup dry red wine ( or to taste)

2 (28 ounce) cans crushed tomatoes ( can use 3 cans if you plan of freezing some sauce)

2 (28 ounce) cans diced tomatoes, well drained

salt, to taste

2 teaspoons sugar ( optional and to be added in the last 30 minutes of cooking time)

INSTRUCTIONS:———————————–

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).

Drain the diced tomatoes over a strainer (you don’t have to drain them completely dry).

Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.

Saute onion with bay leaf, oregano, basil and crushed chili peppers and black pepper for about 5-7 minutes or until the onions are transparent.

Add in fresh garlic; cook stirring for 2 minutes.

Add the tomato paste; mix and stir for about 2 minutes or until well combined with the onion mixture.

Add in the wine; stir well to combine.

Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for about20 minutes stirring frequently.

Reduce heat to medium add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).

Simmer uncovered on low heat for about 3-4 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don’t be afraid to simmer even 6 hours!) adding more salt if desired (if you find that about halfway through cooking the sauce is too thick add in some water to thin) season with salt about halfway through cooking and then again towards the end if needed.

Skim off any fat that might gather on top of sauce.

Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 3 days before using.

Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).

You could use chicken breast but it is not as good, make certain to slice the thighs in quarters not in small cubes

Servings 4

INGREDIENTS:

1  pound whole boneless skinless chicken thighs, sliced into quarters

1/3 cup all-purpose flour

1-1/2 teaspoons each salt, freshly ground black pepper and garlic powder (I use seasoned salt)

1/2 teaspoon cayenne pepper (optional or adjust to taste, I like to add it in)

olive oil, as needed

1 small onion, chopped

4  large garlic cloves, minced (garlic lovers can use more)

1 tablespoon capers, drained and minced

grated zest and juice of 1 lemon (or to taste)

1/2 cup dry white wine

1-3/4 cups chicken broth

1 pound russet potatoes, peeled and cut into about 3/4-1-inch cubes

1 (8 ounce) package frozen artichoke hearts, thawed (quartered or halved if large)

1/2 cup finely chopped flat-leaf parsley (can use a little more)

1  cup pitted medium green olives

INGREDIENTS:

3 tablespoons olive oil

1/2 medium red onion, finely chopped

1 large  garlic clove, minced

1/4 teaspoon cayenne pepper

1  (10-ounce) package frozen chopped spinach, thawed, drained and hand- squeezed dry to remove all moisture

3  large egg whites

1  large egg

2  tablespoons  chopped fresh parsley

1-1/2 tablespoons chopped fresh oregano

2  tablespoons light cream

1/2  cup finely crumbled feta cheese

salt and fresh ground black pepper, to taste

1 (15 count) package mini frozen mini phyllo cups, thawed

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Heat olive oil in a medium skillet over medium-high heat.

Add onion,and cook about 4 minutes, stirring frequently until softened.

Add garlic and cayenne; cook 1 minute, stirring constantly.

Add spinach; cook 2 minutes, stirring frequently, then season with salt and pepper.

Remove from heat and cool slightly.

In a bowl lightly whisk the egg whites and egg.

Mix in cooled spinach mixture, parsley, oregano and cream.

Mix in feta cheese.

Divide/spoon the mixture into phyllo cups.

Place the cups on a baking sheet coated with cooking spray.

Bake for 8-10 minutes.

Servings 4

INGREDIENTS:

1  pound dry uncooked fettuccine

olive oil, as needed

1  medium onion, sliced (I recommend using a red onion for stronger flavor)

4  hot Italian sausages, casings removed

3 garlic cloves, minced

1  pint red cherry tomatoes

2 tablespoons  red wine vinegar

1/3  cup fresh basil leaves, torn

4 cups fresh baby spinach, can use more

salt and fresh ground black pepper, to taste

freshly grated Parmesan(use as much as you like)

You are going to LOVE this rice!.. this makes a huge amount which is a good thing because it’s even better the next day, to kick up the heat add in a finely chopped jalapeno pepper with the onion and use spicy taco seasoning mix, we like extreme spice so I use both, don’t substitute crushed or tomato sauce for the diced it will not work..

If you make the spicy version top with cheddar cheese then a dollup of sour cream…

This recipe was developed and tested using long grain white rice

Servings 8

INGREDIENTS:

2 pounds ground beef

1 large onion, chopped

1 medium green bell pepper, seeded and chopped

6  garlic cloves, minced (the more garlic the better!)

1 teaspoon crushed chili flakes (or adjust to taste I like extreme heat so I use 1 tablespoon)

2 (1-1/4 ounce) packages taco seasoning mix (can use one package but the flavor will be reduced)

2 teaspoons seasoned salt

1 (14 ounce) can black beans, rinsed and drained

1 (10-ounce) can chicken broth (1-1/2 cups)

1 (28-ounce) can diced tomatoes with juice (do not drain the juice)

1 cup uncooked long grain white rice

fresh ground black pepper, to taste

shredded cheddar cheese, optional

INSTRUCTIONS:————————————-

In a large skillet over medium-high heat cook the beef with onion and bell pepper until the meat is no longer brown; drain fat.

Add in the garlic and chili flakes; continue cooking until the beef is lightly browned (this may take about 10-12 minutes to brown the beef).

Mix in the taco seasoning mix and seasoned salt then stir until combined, then add in the chicken broth and diced tomatoes with juice; stir then bring to boil.

Mix in the rice then season with black pepper.

Reduce heat to low and  simmer partially for about 40-45  minutes stirring frequently or until the rice is tender.

Serve the hot rice in bowls or on a plate topped with shredded cheddar cheese if desired.