Sweet & Tangy Meatballs

1-2 pounds of meatballs
18 poz bottle BBQ sauce (I'm partial to Sweet Baby Ray's)
20 oz can pineapple chunks with juice
1 onion (sliced)
1 green pepper cut into strips
other veggies if desired (I added green beans tonight, also good with carrots or zucchini)
Dump into pan and cook until heated through. Serve over rice.  
(Can also be done in crockpot)

Cod & Lima Beans in foil

I have never eaten lima beans other than in mixed veggies (and honestly, I thought they were pretty nasty, so specifically buy the kind that DOESN'T have them in there) but ANYWAY, I've discovered that lima beans are actually really tasty! Piled slightly less than a cup (used frozen kind) onto the foil, then added a lemon slice and fresh flat leaf parsley. Covered with a cod fillet (these happened to be pre-marinated, which is why I didn't add anything else to the beans), folded up the little pouch and baked. I will definitely be making some version of this again in the future. (Sorry for the lousy pic, I had already started eating the cod when I remembered to take a pic!)

THM - E (just make sure that if you're using premarinated fish that it's less than 5 g fat per serving)

Inspired by Giada

Shrimp Mei Fun

We celebrated Chinese New Year with shrimp mei fun (a/k/a clean out the veggie drawer) - Stir fried carrots, onion, green pepper, and cabbage, along with garlic, scrambled egg and frozen peas at the end. Added approx 1/4 c soy sauce, 1 tsp sesame oil, a good squirt of sriracha, enough water just to loosen it up, frozen precooked shrimp, and rice noodles (cooked separately)

SImple pasta with chicken and spinach

Chopped 5 roma tomatoes and simmered with chicken breast, olive oil, chopped onion, minced garlic, and about 1 Tb dried Italian seasoning. Added 3 Tb butter, 1 cup pasta water, fresh spinach, and a bit more minced garlic before stirring into cooked pasta and throwing a bit of fresh mozzarella on top.

Chicken & Olive Tamale-ish Baked Thingee :)

(I expect a call from Food Network any day now based solely on my food naming ability!)

Preheat oven to 400. Boil 1 1/4 c water, and whisk in 1/2 c cornmeal. Once it's all incorporated, stir in 1 can (14 3/4 oz) creamed corn and allow to cook on low for a few minutes (basically while assembling everything else). Mix approx 3 cups cooked, shredded chicken together with 1 can (15 oz) enchilada sauce, and 1 c green olives. Dump chicken mixture into pan (I used 9x13, but it will fit in a smaller au gratin type dish, too), then pour corn mixture over top. Bake about 20-25 minutes (until thoroughly heated and top beginning to brown), then pull out and top with salsa and queso (or fresh cilantro, tomato, tomatilla, onion, whatever!) and bake for another 5 minutes.

Mini Meatloaves, white beans & spinach

Recipe here.

I used a mix of lamb & beef for the loaves- it was really good, but the kids thought the balsamic was a bit too strong (might leave it out of the topping next time). I *love* the idea of pre-making these and freezing the individual loaves; they cook up pretty quickly. I used frozen spinach for the side dish and added some onion, but though it was still pretty flat. D suggested it would be much tastier with some bacon :)

Radish and Pea Salad

I just call this "Christmas Salad" because of the colors Chop up fresh snow peas (can blanch or microwave for a minute or two to soften if they're really large), radishes, and 2-3 scallions (white & green parts). Whisk together 1/4 c rice vinegar, 2 tsp sugar (or substitute) and 1 Tb olive oil, then pour over and refrigerate a couple hours for best flavor

(I believe I found this recipe in an Ellie Krieger cookbook)