Dinner is ready!

On Sunday while watching the NY Giants BEAT the Dallas Cowboys and flipping channels to watch the Emmy's I made meals to freeze. It only took me like 1 1/2-2 hours including clean up to make four recipes to freeze. Doesn't look like a lot of food...but maybe it will last us a week or so. Better than nothing. It was fun too. I hadn't been in the cooking mood for most of the pregnancy but the last few weeks I have been cooking more.

Chicken, Rice, Peas, Tomatoes...kinda tasted like paella without the seafood b/c of the saffron and paprika.

Tarragon Chicken with Wild Rice

I also made a meatloaf and these awesome meatballs to add to pasta. I didn't get a picture of the meatballs or meatloaf...you know what they look like.

I had never made these meatballs before...but they tasted DELICIOUS. I was tempted to eat the next night for dinner.

Here are the recipes!

Title: Meatballs and Tomato Gravy

Description:It says gravy...which I think of cream or brown gravy...but the gravy is really tomato sauce. The meatballs were delish!!!!

Ingredients:

For tomato gravy: 1 (24-ounce) jar marinara sauce

1/2 cup red wine

1/2 cup reduced-sodium beef broth

2 teaspoons dried oregano

2 teaspoons crushed garlic

For meatballs:

1/2 cup Italian bread crumbs

1/3 cup evaporated milk

1 pound ground beef

1/4 cup grated Parmesan cheese

1 tablespoon Italian seasoning

3/4 teaspoon salt

1/2 teaspoon black pepper

Hot cooked pasta

Grated Parmesan cheese (optional)

Directions:

1. For tomato gravy, in a large straight-side skillet, combine marinara, wine, broth, oregano and garlic. Simmer, uncovered, on low to medium heat while you prepare meatballs.

2. For meatballs, in a large bowl, combine bread crumbs and milk and soak for 5 minutes. Add ground beef, Parmesan cheese, Italian seasoning, salt and pepper, mixing well. Wet your hands to keep mixture from sticking to them and roll into 1-1/2-inch meatballs (you should have about 30).

3. Raise heat under sauce to medium. When sauce is almost boiling, carefully drop meatballs into sauce. Cover and cook for 10 minutes. Remove lid. Simmer for 5 minutes more.

4. Serve over hot cooked pasta or prepare to freeze.

Tarragon Turkey and Rice (I used chicken instead)

Ingredients:

Ingredients:

1 (10.75-ounce) can condensed cream of mushroom soup

1 cup reduced-sodium chicken broth

1 (5.9-ounce) box garlic and herb long grain and wild rice mix

1 tablespoon lemon juice

1 teaspoon crushed garlic

1 tablespoon dried tarragon

1-1/2 teaspoons garlic salt

1-1/4 pounds turkey breast tenderloin, cut into serving-size portions

Fresh tarragon sprig (optional)

Directions:

Preparation and freezing directions:

1. Preheat oven to 350 degrees F. In a medium bowl, stir together mushroom soup, broth, rice mix, lemon juice and garlic. Transfer to 9x13-inch baking dish and set aside.

2. Combine tarragon and garlic salt. Sprinkle tarragon mixture over all sides of the turkey portions and place on top of the rice mixture. Cover and bake in the preheated oven for 45 minutes.

3. Serve hot or prepare to freeze.