The Amazing Swedish Meatball

Ingredients

 1 pound ground beef

 1/2 cup chopped onion
 3/4 cup bread crumbs
 1 egg
 1/2 cup milk
 1 tablespoon dried parsley
 1 tablespoon Worcestershire sauce
 2 teaspoons salt

 1 teaspoon pepper
 1/4 cup vegetable oil
 1/4 cup all-purpose flour
 1 teaspoon paprika
 1 tablespoon salt
 1 teaspoon pepper
 2 cups boiling water
 3/4 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg,
and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon
pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking
dish.
3. Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all
sides.
4. To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1
teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream
until smooth and heated through.
5. When meatballs have cooked 30 minutes, pour sauce over the top, and return to the
oven for 20 minutes, stirring occasionally.
Footnotes

 These meatballs are great alone, but are also delicious poured over egg noodles/
pappardelle

Fajita-Stuffed Chicken
Makes 3.

INGREDIENTS
2 Tablespoons canola oil (for veggies)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 ounces cream cheese
½ cup shredded cheddar cheese
½ cup diced pepper jack cheese
3 boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 Tablespoons canola oil (for chicken)
Salsa, sour cream, and guacamole for serving
PREPARATION
Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft
and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the
cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.

In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder,
evenly distributing the spices over the chicken.

On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping
spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling.
Repeat with the remaining chicken.

Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on
each side, until cheese is melted and chicken is cooked through.

Serve with salsa, sour cream, and guacamole!

Pake nasi atau mash potato ju baik

Spicy Tomato Coconut Chicken

INGREDIENTS
3 lb chicken, quartered
Salt and pepper
2 Tbsp. of olive oil
3 cloves of garlic, minced
1 Tbsp. of ginger
3 jalapeños, deseeded and diced
1 onion, chopped
1 1/4 cup of tomato puree
1 cup of unsweetened coconut milk
1 cup of chicken stock
Chopped cilantro or parsley for garnish
PREPARATION
Salt and pepper chicken. In a large pot, brown chicken in olive oil. Remove chicken and
set aside.
In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent. Pour in
the tomato puree, unsweetened coconut milk and chicken broth. Add the chicken back to
the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
Serve with rice. Garnish with cilantro or parsley. Enjoy!
One-Pan Teriyaki Salmon Dinner

INGREDIENTS
Serves 2.
2 cups broccoli florets
2 cups carrots, sliced
2 tablespoons olive oil
2 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
2 boneless salmon fillets
¾ cup packed brown sugar
3 tablespoons soy sauce
½ cup honey
2 tablespoons sesame seeds
PREPARATION
Preheat oven to 400°F.
On a baking sheet, combine broccoli, carrots, oil, salt, and pepper. Mix thoroughly to
make sure all vegetables are coated, and then arrange them in the center of the tray in a
flat layer. Lay the two salmon fillets on the vegetables.
In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until
there are no lumps. Spread the glaze evenly on top of the two salmon fillets.
Bake for 12 minutes.
Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the
roasting juices. Glaze the salmon with any remaining juices. Serve!

One-Pot Chili Mac and Cheese

Ingredients

 1 tablespoon extra virgin olive oil

 1 medium sweet onion, diced small
 3 cloves garlic, minced
 1 pound lean ground beef
 2 cups low-sodium chicken broth
 2 cups Ragu® Old World Style® Traditional Pasta Sauce
 1 (10 ounce) can diced tomatoes with green chile peppers

 1 (16 ounce) can mild chili beans, undrained

 1 teaspoon chili powder
 1 teaspoon cumin
 salt and ground black pepper to taste
 1 1/2 cups uncooked elbow macaroni
 3/4 cup shredded Cheddar cheese
 1/4 cup chopped fresh parsley

Directions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and
beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain
excess fat.
2. Stir in chicken broth, Ragu(R) sauce, diced tomatoes with mild green chilies, beans, chili
powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta;
cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
 3. Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with
additional cheese and parsley, if desired.

Simple Hamburger Stroganoff

Ingredients

 1 (16 ounce) package egg noodles

 1 pound lean ground beef
 1 (.75 ounce) packet dry brown gravy mix
 1 (8 ounce) package cream cheese

 1 (6 ounce) can chopped mushrooms, with liquid

 1/2 cup milk
 1 (8 ounce) container sour cream
 2 (10.75 ounce) cans condensed cream of mushroom soup
Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10
minutes or until al dente; drain.
2. In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes;
drain fat.
3. Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream
cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger
mixture with pasta.

Mongolian Beef and Spring Onions

Ingredients

 2 teaspoons vegetable oil

 1 tablespoon finely chopped garlic
 1/2 teaspoon grated fresh ginger root
 1/2 cup soy sauce
  1/2 cup water

 2/3 cup dark brown sugar

 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
 1/4 cup cornstarch
 1 cup vegetable oil for frying
 2 bunches green onions, cut in 2-inch lengths

Directions

1. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the
garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce,
water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar
has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and
set aside.
2. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly.
Allow the beef and cornstarch to sit until most of the juices from the meat have been
absorbed by the cornstarch, about 10 minutes.
3. Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
4. Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time.
Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes.
Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels
to remove excess oil.
5. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef
slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine,
and add the green onions. Bring the mixture to a boil, and cook until the onions have
softened and turned bright green, about 2 minutes.
 Black Pepper Beef and Cabbage Stir Fry
Ingredients

 2 tablespoons vegetable oil

 4 cloves garlic, chopped
 1/2 pound ground beef
 1/2 small head cabbage, shredded
 1 red bell pepper, cut into strips

 2 tablespoons soy sauce

 1 teaspoon cornstarch
 1/2 cup water
 1 teaspoon ground black pepper

Directions

1. Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5
seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and
pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix
together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce
has thickened.
 Chicken Cordon Bleu
Ingredients

 4 skinless, boneless chicken breast halves

 1/4 teaspoon salt
 1/8 teaspoon ground black pepper

 6 slices Swiss cheese

 4 slices cooked ham
 1/2 cup seasoned bread crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick
cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and
1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in
baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place
1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has
melted. Remove toothpicks, and serve immediately.
 Chinese Chicken Fried Rice

Ingredients

 1 egg
 1 tablespoon water
 1 tablespoon butter
 1 tablespoon vegetable oil
 1 onion, chopped and mix veggies

 2 cups cooked white rice, cold

 2 tablespoons soy sauce
 Fish sauce & oyster sauce
 1 teaspoon ground black pepper
 1 cup cooked, chopped chicken meat, marinade 10 minutes with soy sauce, cooking oil
and corn starch

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add
egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and
chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
 Mushroom Chicken Piccata
Ingredients

 1/2 cup all-purpose flour

 1 teaspoon salt
 1/2 teaspoon paprika
 1 egg
 2 tablespoons milk
 6 skinless, boneless chicken breast halves
 4 tablespoons butter

 1/2 pound fresh mushrooms, sliced

 1/4 cup chopped onion
 1 cup chicken broth
 1/2 cup white wine
 2 tablespoons lemon juice
 1 tablespoon cornstarch
 1 tablespoon chopped fresh parsley, for garnish

Directions

1. In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix
together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
2. In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until
golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
3. In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and
pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken
mixture simmer for 25 minutes or until chicken is cooked through and juices run clear.
Sprinkle with parsley and serve.
 Chicken and Pasta
Ingredients

 4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
 1 (14.5 ounce) can chicken broth
 1 (10 ounce) package frozen spinach, thawed and drained

 1 (8 ounce) package cold cream cheese, cubed

 10 cherry tomatoes, halved
 1 (16 ounce) package dry penne pasta

Directions

1. Bring large pot of water to a boil, and stir in penne pasta.

2. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until
done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and
cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3
minutes more.
3. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes
before serving.
 Spicy Basil Chicken
Ingredients

 2 tablespoons chili oil

 2 cloves garlic
 3 hot chile peppers
 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
 1 1/2 teaspoons white sugar
 1 teaspoon garlic salt

 1 teaspoon black pepper

 5 tablespoons oyster sauce
 1 cup fresh mushrooms
 1 cup chopped onions
 1 bunch fresh basil leaves

Directions

1. Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until
golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until
chicken is no longer pink, but not done.
 2. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until
onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2
minutes before serving.

Indonesian Chicken
Ingredients

 1 cup uncooked long grain white rice

 2 cups water
 1 pound fresh green beans, trimmed and snapped
 2 teaspoons olive oil
 1 pound skinless, boneless chicken breast halves - cut into chunks
 3/4 cup low-sodium chicken broth
 1/3 cup smooth peanut butter

 2 teaspoons honey
 1 tablespoon low sodium soy sauce
 1 teaspoon red chile paste
 2 tablespoons lemon juice
 3 green onions, thinly sliced
 2 tablespoons chopped peanuts (optional)
Directions

1. Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10
minutes, or until tender but crisp.
3. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a
saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the
green beans. Serve over rice. Garnish with green onions and peanuts.