Tag: olive oil

MEATBALL PARM -COOKED IN ONE PAN!!

Ingredients:

2 pounds ground beef, or equal parts beef, pork, veal which I use-when buying it, it’s labeled “meatloaf mix”

1/2 cup breadcrumbs (I used gluten free)
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 medium onion, diced
1 large jar marinara sauce
2 cups grated mozzarella

Directions:

Mix
the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead
the mixture together with you hands. Roll into heaping tablespoon-sized
rolls.

Heat the olive oil in a large skillet over medium heat.
Add the onions and cook for 1 minute. Add the meatballs between the
onions and brown for 1 minute.

Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes.

Remove lid and sprinkle some cheese over each meatball. Put the lid back on until the cheese is melted.

Serve over pasta or on hero bread!

Adapted from Pioneer Woman

EASY HIBACHI FRIED RICE!!!

HIBACHI STYLE FRIED RICE

2 cups cooked brown rice
5 eggs
avocado or olive oil
Tamari Sauce (No measuring, you’ll just pour it in!!!)

1 large onion, diced
3 scallions, sliced

optional: roasted corn on the cob, sliced off the cob into kernels. Click here for oven roasted recipe!

Heat 2 T. avocado or olive oil onions until soft.
Push to the side and add a drop more oil. Cook the 5 eggs making them
into scrambled eggs! Once cooked through, add the cooked rice & stir all together. Pour in the Tamari sauce to moisten it all!
Serve hot with chopsticks!

*** Can also add mushrooms, peas and corn!!!!

TOMATO BASIL CHICKEN FETTUCCINE

I saw this in a recent Eat Better America email and knew I wanted to try it! I made a few changes to give it some added flavor, but my whole family ended up loving it- as did my in-laws!

I also used a store-bought rotisserie chicken to save on time. {About 1/2 the chicken was used for this meal.}

Tomato-Basil Chicken Fettuccine

8 oz uncooked fettuccine
2 teaspoons olive or vegetable oil
1 onion, finely chopped (3/4 cup)
1 1/2 cloves garlic, finely chopped
3 medium tomatoes, chopped (2 1/2 cups)- I used grape tomatoes
3 cups cubed cooked chicken or turkey breast
4 TBSP olive oil, divided- flavored oils like garlic or basil are amazing!
3 TBSP chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon red pepper sauce {optional}

Cook and drain fettuccine as directed on package. Lightly toss with olive oil and cover to keep warm.

While the pasta is cooling, heat 2 TBSP oil in a 10-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients {including remaining oil} except fettuccine; reduce heat to medium.

Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.