Spinach Meatballs

It seems that the only protein I can get one of my children to eat is in the form of either meatloaf or meatballs. Really?? So in order to broaden our horizons, I found a recipe for these spinach meatballs, compliments of Gina’s Skinny Recipes.
Meatball Ingredients:
1 lb lean ground beef
10 oz frozen chopped spinach, thawed and drained
3/4 cup bread crumbs
1 egg
1 clove garlic, minced
2 tbsp fresh parsley
1/2 cup Parmesan cheese
1 tbsp olive oil

Sauce Ingredients:
1 tsp olive oil
3 cloves smashed garlic
28 oz can crushed tomatoes (I used Tuttorosso with Basil)
1/2 onion, unchopped

1. In a large pot, add olive oil and garlic. Cook on medium heat until garlic is golden brown.
2. Add tomatoes and onion and simmer 15-20 minutes.
3. In a large bowl, combine meat, spinach, bread crumbs, egg, garlic, parsley, and cheese. Mash with hands until all ingredients are well combined.
4. Roll meatballs to about the size of a tablespoon.
5. In a large skillet, allow olive oil to heat at medium.
6. Add meatballs to hot oil and cook until cooked through and brown, about 10 minutes.
7. When done, place meatballs on a plate lined with paper towels.
8. Once excess grease is absorbed, add meatballs to tomatoe sauce and continue simmering in sauce for an additional 15-20 minutes.
9. Remove onion from sauce and serve meatballs over your favorite pasta.

Chocolate Buttercream Icing

I have to admit, I am somewhat of an icing snob. I don’t consider buttercream to be genuine if anything other than butter is used. So don’t try and fool me!
Chocolate icing has never been my first choice, but being that it is my husband’s favorite, I will make it. I discovered this recipe after a search for “best chocolate buttercream” yielded Martha Stewart’s website and Billy’s Chocolate Buttercream icing. It is very smooth and rich due to the melted chocolate instead of cocoa powder. I have to say, this particular icing has made me a fan. It is delicious!

Ingredients:
2 cups (4 sticks) unsalted BUTTER, softened
12 ounces semisweet chocolate, melted and cooled
1-3 tablespoons of milk
5 cups powdered suger, sifted

1. Sift powdered sugar in a large bowl.
2. In a separate bowl, beat butter until smooth, about 2-3 minutes.
3. With the mixer on low, add chocolate until combined.
4. Mix vanilla in with butter and chocolate mixutre until combined.
4. Start mixing sugar in slowly, one cup at a time, until well combined.
** I add milk at the end, if any at all. I think it depends on the day, the weather and/or the temperature of the butter as to the consistency of your icing. It may be smooth enough that you don’t need to add any milk.

Cheesy Chicken Enchiladas

I discovered the recipe for these enchiladas while browsing Kevin and Amanda’s blog. It is simple and very filling!

Ingredients:
1 tablespoon butter
1, 8 oz. package cream cheese, softened
1 can Rotel tomatoes and green Chilies, drained (mild or hot)
2 cups chopped, cooked chicken
5-6 (8″) flour tortillas
2 cups mozzarella cheese, shredded
1/2-1 pint whipping cream

1. Preheat oven to 350 degrees. Using non-stick cooking spary, coat the bottom and sides of a 9×13 baking dish.
2. Melt butter in a large skillet. Add rotel and cream cheese. Stir constantly until cream cheese melts.
3. Add chicken to cream cheese and rotel mixture. Stir until incorporated.
4. Spoon chicken mixture into each tortilla until evenly dispersed. I find that I can fill 5 to 6 tortillas without being “skimpy.”
5. Roll up tortillas and place seam side down in the baking dish.
6. Sprinkle with cheese and then drizzle whipping cream on top.
7. Cover pan with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking for 15 more minutes, until top is golden brown.