Bree's meatballs

**  You can ask your butcher or usually find a "meatloaf" or "meatball" mix at your local grocery store **

1/2 lb. ground veal
1/2 lb. ground pork
1/2 lb. lean ground beef
1 egg - lightly beaten
1 small-medium sized sweet onion, finely diced
1/2 cup shredded cheese (I try and get a blend of asiago, pecorino romano, and parmesan)
1/2 tsp. kosher salt
1/4 tsp ground black pepper
1 and 1/2 tsp dried oregano
1 and 1/2 tsp dried parsley
1 and 1/2 tsp dried basil
1/2 tsp ground thyme
1/2 tsp red pepper flakes (or more if you like it hot-hot-hot!)  :)
Favorite jar of marinara or my favorite Trader Joe's Organic Vodka Sauce!  :)

1. Turn crockpot on medium heat (depending on how much time you want meatballs to simmer - low heat if you want them to simmer all day!)  :)
2. Pour favorite sauce in crockpot - set aside
3. Preheat oven to 400 degrees & spray a jelly roll cookie sheet with an Olive Oil spray (my fav is from Trader Joe's) - set aside
4. Beat your egg (I do this by hand with a fork) with all your herbs, finely diced onion, S&P, and cheese until well combined
5. Using your hands, thoroughly combine the meat with the egg mixture being careful to NOT over mix (this will result in a tough meatball) - set aside
6. Using a cookie dough or small ice cream scoop (I use the 2Tbsp. Pamper Chef scoop) scoop out meatballs & roll them with your hands to make them round & place them on your prepared cookie sheet (You should make between 48 and 56 meatballs depending on how much meat your started with)
7. Bake meatballs in your preheated oven for 20 minutes
8. Place your meatballs in your sauce that is in your crockpot.  Let simmer at least 2 hours before serving!
9. Serve with pasta or make meatball sandwiches with provolone cheese & hoagie rolls!  YUMMO! :)

Shredded Pork Tacos

Ingredients:

Serves 4

• 1 large onion, chopped 
• 6 garlic cloves, minced
• 1/2 tsp. dried thyme
• 1/4 tsp. dried oregano
• 2 bay leaves
• salt and pepper
• 3 tbl. tomato paste
• a 2 lb (about) pork shoulder
• 1  28oz. can chopped tomatoes
• 1 large chipotle chile in adobo sauce (from a can) minced
• 8-12 corn tortillas
• shredded cheddar or jack cheese
• 1 c. fresh cilantro leaves

Directions

1. In your crock pot toss onion, garlic, thyme, oregano, tomato paste, can of chopped tomatoes, chipotle chili. Mix together.  Add pork shoulder and turn in mixture to coat evenly.  Place bay leaves on top, cover and cook on low for 8-10 hours.
2. Uncover after 8-10 hours and discard bay leaves.  Using tongs transfer meat to a large bowl and shred with two forks, discarding any large pieces of fat.  Return meat to crock pot and mix with sauce. 
3. Spoon pork and onions into tortillas with a slotted spoon.  Top with cheese, cilantro, and Crunchy Slaw.  (See recipe below)

Crunchy Slaw

• 1/3 c. mayo
• 1 1/2 tbl white wine vinegar
• 3 tbl. lime juice
• 1 tbl. sugar
• Salt and Pepper
• 1/2 a Bag of Coleslaw Mix

1. Whisk together mayo, white wine vinegar, lime juice, sugar, salt, and pepper.
2. Pour over coleslaw mix, toss.
3. Place in refrigerator until ready to serve (up to 8 hours)

Chicken Curry

This chicken curry dish a easy to make and you can prepare it in the morning and let it cook in your crockpot all day long!  A great dinner for those nights when there is a lot going on and not enough time to make dinner.

Ingredients:

Serves 8 

I use the same amount of garlic, coconut milk, ginger, and spices, that the recipe calls for even if I am cooking less meat.  (I want the flavors to come out the same.)  So if you are trying to cut this recipe in half my reccomendation is to only reduce the amount of chicken, peas, and onions you use.

• 3 lbs boneless, skinless chicken thighs (I always use chicken breast just because it is what I have in my freezer.)
• 2 medium onions
• 8 cloves of garlic
• 16 thin slices peeled fresh ginger
• 2 c. unsweetened coconut milk
• 2 tbl. curry powder
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 2 packages frozen peas (if you don't love peas you could use brocoli, green beans, zucchini, really any vegetable you like would work great with this dish.)

Directions:

1. In your crockpot, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin.  Mix around to make sure chicken is well coated.  Season with salt.  Cover and cook for the amount of time you desire.  Cook on HIGH for 4 hours, MEDIUM for 6 hours, LOW for 8-10 hours.
2. Once your chicken is done uncover and stir in coconut milk, cover and cook for another 20 minutes.  Transfer chicken to a large bowl and shred with forks.  Return to pot; toss with sauce.
3. Heat peas in microwave/stove.
4. Serve chicken and onions with sauce over a bed of rice, top with cooked peas, add cilantro if desired.