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I think it’s high time I brought this recipe back. My Nana used to make this for us all the time because my mom worked full-time, so she was happy to help out. Back then it was like, “Swedish Meatballs again?” But of course we all ate it up with no complaints. I loved having it over the top of wide egg noodles, and served with a side of broccoli I’d just combine it all together. It was delicious! Now that I am cooking for my own family I make it just the same, only I was thrilled to find this crock pot version that will save me tons of time and deliver all that classic flavor that takes me back to Nana’s house.

You can serve this over noodles, like I did. I used a wide egg noodle and the family loved it. It can also go over rice, and I’ve heard of people putting it over potatoes as well. All I know is that if it has pasta, it’s a hit so I am sticking with that! Either way you serve it, it’s amazing and the sauce is perfect over any starch. You’ll be licking the plate!

Recipe and photo courtesy of Food Network

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND COOKING INSTRUCTIONS

Quick Tip: These are actually perfect for a potluck, just bring toothpicks and they’re an easy and loved appetizer!

You can easily heat up some canned sauce, boil some noodles and call it Italian, but recipes like this are true Italian. They are made with love first and foremost, and then all the other special, fresh ingredients. I actually used some stewed tomatoes from my garden, but a great alternative is the canned products in the ingredients list. It’s up to you how you want to do it! I found this recipe to be perfect for a busy day since it uses the crock. You’ll fall in love with the flavors and have happy eaters for sure!

Pasta Primavera has been a long time favorite of mine, but then again I absolutely love vegetables. Anything fresh tickles my taste buds and satisfies me like nothing else, and I try to throw in fresh foods with everything I make. My family appreciates this (even if they don’t admit it) and I’ve taught my kids to help me cultivate our garden and to use fresh herbs and veggies as much as possible. I think it’s an important lesson for young and old alike, to grow and enjoy your food, so we do what we can!

This dish is the perfect family meal, and pays homage to the Mexican culture. It’s is actually gluten-free, though you’d never guess. Full of flavor and all the best ingredients, I like to top it with shredded iceberg lettuce, guacamole (homemade of course) and sour cream. It’s very simple to throw together and satisfying to the masses. If you’re looking for something quick and easy, and I always am, then you will be more than thrilled with this Mexican Brown Rice Bake that requires just a bit of effort and probably ingredients you already have on hand.

Who doesn’t love a good, loaded baked potato? What an amazing side! You have the meaty, hearty potato all steamy hot and covered in all your favorite toppings like cheese, bacon, chives, sour cream, broccoli, chili …  the list goes on and on! Everyone has their own version that fills them up and leaves them feeling satisfied and happy. I personally enjoy cheese, sour cream, broccoli and chives.

Salads are wonderful things. They make great side dishes or even appetizers. You can enjoy them hot or cold, along side a pork chop, or all alone. Some salads are made out of vegetables while others embrace the essence of fruit. Some salads are even considered to be desserts. I’ll let you be the judge as to which salads tickle your fancy the best.

This is a meal that really hits the spot as far as fish is concerned. My kids usually do not like fish, but because these little swimmers are wrapped up in foil packets, the kids gravitated towards them. So, lesson learned, if you want to get your kids to eat something, wrap it up in aluminum foil.