One-Pot Swedish Meatball Pasta

After a crazy day, we have 30 seconds to make a tasty dinner and absolutely no space in the kitchen because it's full of dirty dishes.  No matter.  This dish cooks up like a breeze...

One-Pot Swedish Meatball Pasta

Ingredients

1 pound ground beef
½ cup seasoned breadcrumbs
½ finely minced onion
1 egg

1tsp salt (for meatballs)
1tsp pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk

1/2 tsp salt (for sauce)
1/2 tsp pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley

Directions

In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.

Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!

Original link:
https://www.buzzfeed.com/nickguillory/heres-a-quick-and-easy-swedish-meatball-pasta-dinner-that-yo?utm_term=.fpMO6gXZw#.rp1O4Qypq

Inside Out Bacon Guacamole Chicken Bombs

The original recipe calls for chicken to be stuffed with guacamole then wrapped in bacon. On paper it sounds easy. On video it looks easy. In real life, it was a disaster. You're more than welcome to try the original version (at the link below), but if you prefer something a little simpler, might a suggest this method instead...

(Inside Out) Bacon Guacamole Chicken Bombs

Ingredients

2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 Tbsp. cilantro, chopped
½ Tbsp. kosher salt
2 Tbsp. freshly squeezed lime juice
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
Bacon strips
1 Tbsp. canola oil

Directions

Preheat oven to 400°F.

Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.

Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise, then cut into pieces the size of chicken strips.

Wrap each piece of chicken with one of bacon.

Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Bake for 10 minutes. Serve with guacamole.


Original link:

https://www.buzzfeed.com/alvinzhou/these-guacamole-chicken-bombs-are-wrapped-in-bacon-and-total?utm_term=.gx5w7kNEr#.kfeKrjGYb

Chickpea and Potato Hash

Yet another installment of the super quick, super fulfilling weeknight recipes.

Chickpea and Potato Hash

Ingredients

4 cups frozen shredded hash brown potatoes
2 cups finely chopped baby spinach
1/2 cup finely chopped onion
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 15-ounce can chickpeas, rinsed
1 cup chopped zucchini
4 large eggs

Directions

Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.

Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 "wells" in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.

Original link:
http://www.eatingwell.com/recipe/250486/chickpea-potato-hash

Sweet Potatoes with Warm Black Bean Salad

This was so filling and satisfying. Absolutely delicious and super quick meal.

Sweet Potatoes with Warm Black Bean Salad

Ingredients

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Directions

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 °F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.



Original link:

http://www.eatingwell.com/recipe/249082/sweet-potatoes-with-warm-black-bean-salad

Inside Out Lasagna

I was looking for some super easy, super quick healthy meals. This is one of many that I found.

Inside Out Lasagna

Ingredients

8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

Directions

Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.




Original link:
http://www.eatingwell.com/recipe/250018/inside-out-lasagna