Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min Formal Bowtie Meatball Pasta with Sandwich Sausage and and a Green Salad with Fresh Home Garden Made Salad Vinaigrette (for 2) (for 4) Meatball Sandwich Ingredients 1/2 Pound Extra Lean Ground Beef 1 Egg White Rounded 1/4 Cup Italian Bread Crumbs 1 Teaspoon Dried Italian Seasoning 3/4 Teaspoon Freeze Dried Minced Garlic (1 Clove Fresh) 1 Tablespoon Chopped Fresh Parsley 1 Tablespoon Fresh Grated Parmesan Cheese 1 French Baguette 1/2 Tablespoon Olive Oil Salt to Taste 1/4 Teaspoon Garlic Powder 1 Cup Spaghetti or Marinara Sauce 4 Slices Provolone Cheese Fresh Garden Salad Ingredients 2 Servings Salad Mix (approx. 4 cups) 3/4 Cup Cherry/Grape Tomatoes 1/2 Cucumber, Diced 6 Medium to Large Sliced Mushrooms 3/4 Cup Croutons 2 Ounces Ranch Dressing Approximately 781 calories per normal serving *Ingredients make two generous servings. Approximately 246 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Bowtie Meatball Pasta withsandwich Sausage and and a Green Salad with Fresh HomeGarden Made Vinaigrette Salad (for 2) (for 4) 1 2 To bowl containing beaten egg; add ground beef, rounded 1/4 cup bread crumbs, 1 tsp. Italian seasoning, 3/4 tsp freeze dried minced garlic, 1 Tbs. parsley and 1 Tbs. parmesan cheese. Gently mix all ingredients together with your hands. Preheat oven to 350 degrees. Chop 1 Tbs. parsley and beat one egg white in a medium mixing bowl. 3 4 Once all ingredients are mixed together evenly, shape mixture into 6-8 meatballs. Hint, keep your hands wet while shaping the meatballs so they don t stick to your hands. Place the formed meatballs in a 9X9 baking dish and bake for 15-20 minutes or until cooked through. 5 While waiting for meatballs to cook, wash hands, wash tomatoes, wash cucumber and wipe off mushrooms. Slice the mushrooms and slice or dice 1/2 of the cucumber. 6 Put salad mix, cucumber, sliced mushrooms, cherry/grape tomatoes and croutons on lettuce and lightly toss. Set aside until meatball sandwich is finished. Poor spaghetti or marinara sauce into a medium saucepan. Warm the sauce over medium-low heat stirring frequently. 7 While the sauce is warming cut French baguette in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Place on a baking sheet. Brush bread insides with olive oil and season with garlic powder and salt. 8 Meatballs should be cooked through now. If they are done, use a slotted spoon to remove them from the oven and transfer each meatball into the warming sauce on the stove. Stir and continue simmering. Turn oven to broil and place bread insides up into oven. Broil until lightly golden brown. Spoon meatballs onto the well in one side of the baguette with provolone cheese and extra sauce. Return to the oven and remove when cheese is melted. Be careful not to burn the bread. Remove top half of bread sooner if needed. When done put top on sandwich, cool slightly and cut into two servings. Serve with salad and ranch dressing. Enjoy!
Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min Formal Bowtie Meatball Pasta with Sandwich Sausage and and a Green Salad with Fresh Home Garden Made Salad Vinaigrette (for 4) (for 4) Meatball Sandwich Ingredients 1 Pound Extra Lean Ground Beef 1 Egg 3/4 Cup Italian Bread Crumbs 2 Teaspoons Dried Italian Seasoning 1 1/2 Teaspoons Freeze Dried Minced Garlic (2 Cloves Fresh) 2 Tablespoons Chopped Fresh Parsley 2 Tablespoons Fresh Grated Parmesan Cheese 2 French Baguettes 1 Tablespoon Olive Oil Salt to taste 1/2 Teaspoon Garlic Powder 2 Cups Spaghetti or Marinara Sauce 8 Slices Provolone Cheese Fresh Garden Salad Ingredients 4 Servings Salad Mix (approx. 8 cups) 1 1/2 Cups Cherry/Grape Tomatoes 1 Cucumber, Diced 12 Medium to Large Sliced Mushrooms 1 1/2 Cups Croutons 4 Ounces Ranch Dressing Approximately 781 calories per normal serving *Ingredients make four generous servings. Approximately 246 calories per normal serving *Ingredients make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Bowtie Meatball Pasta withsandwich Sausage and and a Green Salad with Fresh HomeGarden Made Vinaigrette Salad (for 4) (for 4) 1 2 To bowl containing beaten egg; add ground beef, 3/4 cup bread crumbs, 2 tsp. Italian seasoning, 1 1/2 tsp freeze dried minced garlic, 2 Tbs. parsley and 2 Tbs. parmesan cheese. Gently mix all ingredients together with your hands. Preheat oven to 350 degrees. Chop 2 Tbs. parsley and beat one egg in a medium mixing bowl. 3 4 Once all ingredients are mixed together evenly, shape mixture into 12-16 meatballs. Hint, keep your hands wet while shaping the meatballs so they don t stick to your hands. Place the formed meatballs in a 13X9 baking dish and bake for 15-20 minutes or until cooked through. 5 While waiting for meatballs to cook, wash hands, wash tomatoes, wash cucumber and wipe off mushrooms. Slice the mushrooms and slice or dice the cucumber. 6 Put salad mix, cucumber, sliced mushrooms, cherry/grape tomatoes and croutons on lettuce and lightly toss. Set aside until meatball sandwich is finished. Poor spaghetti or marinara sauce into a medium saucepan. Warm the sauce over medium-low heat stirring frequently. 7 While the sauce is warming cut French baguettes in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Place on a baking sheet. Brush bread insides with olive oil and season with garlic powder and salt. 8 Meatballs should be cooked through now. If they are done, use a slotted spoon to remove them from the oven and transfer each meatball into the warming sauce on the stove. Stir and continue simmering. Turn oven to broil and place bread insides up into oven. Broil until lightly golden brown. Spoon meatballs onto the well in one side of the baguettes with provolone cheese and extra sauce. Return to the oven and remove when cheese is melted. Be careful not to burn the bread. Remove top half of bread sooner if needed. When done put top on sandwich, cool slightly and cut into four servings. Serve with salad and ranch dressing. Enjoy!
Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min Formal Bowtie Meatball Pasta with Sandwich Sausage and and a Green Salad with Fresh Home Garden Made Salad Vinaigrette (for 6) (for 4) Meatball Sandwich Ingredients 1 1/2 Pounds Extra Lean Ground Beef 1 Full Egg & 1 Egg White Rounded 1 Cup Italian Bread Crumbs 3 Teaspoons Dried Italian Seasoning 2 1/4 Teaspoons Freeze Dried Minced Garlic (3 Cloves Fresh) 3 Tablespoons Chopped Fresh Parsley 3 Tablespoons Fresh Grated Parmesan Cheese 3 French Baguettes 1 1/2 Tablespoons Olive Oil Salt to taste 3/4 Teaspoon Garlic Powder 3 Cups Spaghetti or Marinara Sauce 12 Slices Provolone Cheese Fresh Garden Salad Ingredients 6 Servings Salad Mix (approx. 12 cups) 2 1/4 Cups Cherry/Grape Tomatoes 1 1/2 Cucumbers, Diced 18 Medium to Large Sliced Mushrooms 2 1/4 Cups Croutons 6 Ounces Ranch Dressing Approximately 781 calories per normal serving *Ingredients make six generous servings. Approximately 246 calories per normal serving *Ingredients make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Bowtie Meatball Pasta withsandwich Sausage and and a Green Salad with Fresh HomeGarden Made Vinaigrette Salad (for 6) (for 4) 1 2 To bowl containing beaten eggs; add ground beef, rounded 1 cup bread crumbs, 3 tsp. Italian seasoning, 2 1/4 tsp freeze dried minced garlic, 3 Tbs. parsley and 3 Tbs. parmesan cheese. Gently mix all ingredients together with your hands. Preheat oven to 350 degrees. Chop 3 Tbs. parsley and then beat one full egg and 1 egg white in a medium mixing bowl. 3 4 Once all ingredients are mixed together evenly, shape mixture into 18-24 meatballs. Hint, keep your hands wet while shaping the meatballs so they don t stick to your hands. Place the formed meatballs on a baking sheet and bake for 15-20 minutes or until cooked through. 5 While waiting for meatballs to cook, wash hands, wash tomatoes, wash cucumbers and wipe off mushrooms. Slice the mushrooms and slice or dice 1 1/2 cucumbers. 6 Put salad mix, cucumber, sliced mushrooms, cherry/grape tomatoes and croutons on lettuce and lightly toss. Set aside until meatball sandwich is finished. Poor spaghetti or marinara sauce into a large saucepan. Warm the sauce over medium-low heat stirring frequently. 7 While the sauce is warming cut French baguettes in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Place on a baking sheet. Brush bread insides with olive oil and season with garlic powder and salt. 8 Meatballs should be cooked through now. If they are done, use a slotted spoon to remove them from the oven and transfer each meatball into the warming sauce on the stove. Stir and continue simmering. Turn oven to broil and place bread insides up into oven. Broil until lightly golden brown. Spoon meatballs onto the well in one side of the baguette with provolone cheese and extra sauce. Return to the oven and remove when cheese is melted. Be careful not to burn the bread. Remove top half of bread sooner if needed. When done put top on sandwiches, cool slightly and cut into six servings. Serve with salad and ranch dressing. Enjoy!