Easy BBQ meatballs 

  • 1 (32 oz) bag frozen fully cooked meatballs (beef, turkey, or chicken)

  • 1 cup BBQ sauce (I always use sweet baby rays)

  • 1 cup grape jelly

Optional (for added flavor):

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder
    (Sometimes I do this but not every time. its good with or without it)


Instructions:

  1. Add Ingredients to the Slow Cooker:

    • Place the frozen meatballs into the slow cooker.

    • In a separate bowl, mix together the BBQ sauce and grape jelly until combined. 

  2. Cook:

    • Pour the sauce mixture over the meatballs and stir to coat them evenly.

    • Cover and cook on low for 4–5 hours or high for 2–3 hours, until the meatballs are heated through and the sauce is bubbly.

  3. Serve:

    • Serve as an appetizer or make it a meal! I like to do white rice or mashed potatoes. So Simple!

Cheesy Noodles with Kielbasa

Here is one of my family favorites.  It's so simple and you can change it up however you'd like. My kids always request it & it has become a normal weekly rotation for dinners. I'm sure this is something that already exists so idk what you would call it, but my kids always request "cheesy noodles'', and this is what they are referring to. 

Ingredients:

  • 12 oz pasta of choice.  (I use protein pasta)

  • 1 tbsp olive oil or butter

  • 1 or 2 kielbasa sausages, sliced into rounds

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 2 cups milk (whole milk preferred)

  • 2 cups shredded cheddar cheese (or a mix of cheeses)

  • Salt and pepper, to taste

  • Optional: pinch of garlic powder or smoked paprika for extra flavor or whatever seasonings sound good to you


Instructions:

  1. Boil the Pasta:
    Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.

  2. Brown the Kielbasa (I sometimes use hotdogs)
    While the pasta cooks, heat 1 tbsp of oil or butter in a large skillet over medium heat. Add sliced kielbasa and cook, turning occasionally, until browned and heated through (about 5–7 minutes). Remove from heat and set aside.

  3. Make the Cheese Roux:
    In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1–2 minutes until it forms a smooth roux.
    Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3–5 minutes, until the sauce thickens.
    Reduce heat to low and stir in shredded cheese until melted and smooth. Season with salt, pepper, and optional spices to taste.

  4. Combine:
    Add the drained pasta and browned kielbasa to the cheese sauce. Stir until everything is well-coated and heated through.

  5. Serve:
    Spoon into bowls and serve hot. I like to serve with a salad and garlic bread.

 

 

 

 

Easy Southwest Goulash 

I grew up eating this. Of course I had to keep the tradition. What makes it even better is that my kids love this dish just as much as I did growing up. 

 

 

Ingredients:

  • 1 lb. ground beef

  • 1 can (15 oz) corn, drained

  • 1 can (4 oz) diced green chilis

  • 1 can (14.5 oz) diced tomatoes (undrained)

  • Salt and pepper, to taste

  • Optional: garlic powder, chili powder, cumin (to taste)

  • Cooked pasta or white rice, for serving

Instructions:

  1. Brown the beef:
    In a large skillet or pan over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess fat if needed.

  2. Add the veggies:
    Stir in the corn, green chilis, and diced tomatoes (with their juice). Mix well.

  3. Simmer:
    Lower the heat and let the mixture simmer for 10–15 minutes, stirring occasionally, to let the flavors meld together. Season with salt, pepper, and any optional spices you like.

  4. Serve:
    Spoon the goulash over cooked pasta or white rice, or mix it all together in the pan for a one-dish meal.

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