My husband Doug left for a business trip Sunday, and he’s dining at ritzy restaurants in Vegas, Facebragging about his expensive dinners, some plated up by Gordon Ramsey’s chefs.
He’s out on the strip, even posing with Chewbacca. That’s my husband, with Chewie’s hand on his head. Notice the very satisfied look on his face, as I’m sure he just had some flaming dessert too.
Before he left, Doug was nice enough to share his cold with me. Since I don’t have a company to pick up my dinner tab, I’m cooking, sick or not. Thankfully, I was prepared with some freezer meals and home canned foods, and what I made tonight was four star.
One of my favorite homemade convenience foods is meatballs. I pre-cook two kinds, Italian and Asian, and freeze for a busy day. This morning I pulled out some Italian meatballs, mixed with barbecue sauce and apple butter, and slow cooked them. Wow. My 8 year-old, said they were the best meatballs she has ever had, and I agree. I served with green beans I canned, and quinoa pilaf I had frozen. My daughter Anna said tonight, “Mom, even though you are sick, thank you for still feeding us amazing meals. You are the best mom in the world.” Even if I fed them something not so great, they would have understood, but it’s nice they appreciate that I was prepared, just in case.
This is really easy. Use either packaged pre-cooked meatballs, or better yet, make your own. There really is a big difference in the ones you buy, and those you make. For one, you know what’s in them . . .
I used:
1 1/2 pound of frozen, fully cooked meatballs
1/2 cup of apple butter
1 cup of barbecue sauce
Put frozen meatballs in slow cooker. Mix apple butter and barbecue sauce, and pour over meatballs. Turn on low and cook for 5 to 6 hours.
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