Meatballs

Recipe found HERE 

1 small onion, grated (or onion powder)
2 Tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 large egg
3 Tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan (freshly grated, not Kraft)
1/4 cup plain Panko
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and Panko. Mix in the beef and pork (if you can't find pork just use all beef). Gently combine all.

Using about 2 Tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Add to sauce before serving, about 10 minutes before, to heat through.

Slow Cooker Chicken Fajitas

adapted from the Recipe found HERE


2 lbs boneless skinless chicken breast halves
2 (14.5 oz) cans petite diced tomatoes with green chilies (Rotel), drained
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 teaspoon ground cumin (1 tsp for less spice)
1 teaspoon paprika
3/4 teaspoon ground coriander (less for less spice)
1 teaspoon salt
3/4 teaspoon pepper
2 Tablespoons fresh lime juice
1 Tablespoon honey

For serving:
Flour tortillas, sour cream, fresh salsa, monterrey jack or mexican blended cheese.


Pour one of the cans of tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.

In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining can of tomatoes, then layer in remaining peppers and onions.

Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).

Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss.

Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.