Nothing has flown this week. Massive amounts of work have been needed to get the new membership platform in place, launch the new Budget Menu Mailer on Monday and the accompanying Facebook party PLUS preparing for next month’s Classic Menu Mailer run that goes live on Tuesday. I have been a very busy bee in a no fly zone. I have been parked at my computer, working hard from the time I get up until the time I go to bed every night. The truth is that I’ve been putting in some very crazy hours and not getting a lot of sleep to get it all done on time.
I took only a little time off this week, and that was to have my teeth cleaned and some old porcelain fillings replaced before our dental insurance runs out. You know you’re busy when you count two-and-a-half hours in a dental chair as a break! I haven’t cooked much this week other than testing a couple of recipes. Jeff and the kids have kept up with everything. We did eat the rest of the crocodile nuggets and one pack of sloppy joes this week, but left everything else alone. That is a feat in and of itself.
I hope that come Tuesday, life will slow down and I can once again work on stocking the freezer and we can go back to our normal routine. As much as is normal, when Jeff isn’t working. I miss normal. And I miss being in the kitchen, turning out awesome recipes.
This weekend, Jeff will continue doing all of the cooking as he tests his Man Food recipes. He’s grilling wings and making his own tortilla chips for nachos. If all goes well, next week we’ll have some yummy recipes posted for your Super Bowl party. I’ve left it all up to him- he’s enthusiastic over anything grilled and it’s bound to be spicy food.
Tonight I do have to cook as Jeff will be out. I will turn a pound of ground bison that I recently got from Tropical Traditions and a pound of Beyond Organic’s ground beef into meatballs and put the extra in the freezer. This is a perfectly versatile recipe that can match any sauce or soup in which you wish to place them. I’ll be serving it over spaghetti.
Don’t be afraid to double or triple this recipe to help fill your freezer!
From the Classic Menu Mailer
2 pounds ground beef or a mix of ground beef and another meat
4 ounces grated beef liver, optional
1 cup bread or cracker crumbs, cooked grain or ¼ – ½ cup coconut flour
4 eggs, beaten
4 tsp garlic powder
2 tsp salt
2 tsp onion powder
1 tsp pepper
Preheat the oven the 375 degrees. Lightly grease one or two large, rimmed jelly roll pans and set aside.
Combine all ingredients and mix well, adding just enough breadcrumbs or coconut flour to get the meatballs to stick together. Form into walnut-sized meatballs. I use a one-ounce scoop to make it go faster. Place on the greased pan and bake for 18-22 minutes or until no longer pink in the center.
This post is part of the following blog carnivals:
11th Heaven’s Homemaking Haven- Homemaker Monday
Make Ahead Meals for Busy Moms- Melt in Your Mouth Monday Blog Hop #50
Skip To My Lou- Made by You Monday
A Southern Fairytale- Mouthwatering Monday
From Mess Hall to Bistro
Not Just a Housewife
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