Pineapple Meatballs Wednesday, Jun 29 2011 

I bring you another recipe from my sister! She’s a great cook, and these meatballs were a hit at our recent family supper. Served over brown or basmati rice, delicious! 🙂

Pineapple Meatballs

1 can (14 oz) pineapple
1/2 cup green pepper
1 can condensed cream of chicken
1 Tbsp soya sauce
1/2 cup sugar
1/2 cup vinegar
3 Tbsp cornstarch
20-30 meatballs, depending on the size (1 1/2 lb of meat)

In a pot, mix the first 5 ingredients. Bring to a boil. Mix together the vinegar and cornstarch, then add into the the pineapple mix. Simmer until thickened. Poor over meatballs and bake at 350F for 30 minutes.

Stewed Meatballs Wednesday, Jun 29 2011 

This is a recipe from Jean Pare’s “Main Course” cookbook. We had it over brown rice and really enjoyed it! It’s a very quick meal to prepare (and put in the crock-pot), especially if you have read-to-use meatballs in the freezer (I make a lot of meatballs at once and freeze them for later use).

Stewed Meatballs

1 can (28oz) tomatoes*
1/2 cup onion, chopped
2 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/2 pepper

Mix all ingredients together, except meatballs. Pour over meatballs and bake 30 minutes at 350F.

*I used whole tomatoes and just quickly pulsed them in the blender. I think diced tomatoes would work well, so would puree, depending on the consistency you want!

Plain Old Meatballs Wednesday, Jun 29 2011 

Meatballs are a classic, to me. There are many ways to cook them, or just to serve them plain with ketchup to dip it in (my 3 yr-old’s favourite!). The above picture has them as pineapple meatballs (left), or stewed meatballs (right). Both are so yummy, and so different! We also enjoy them baked in a teriyaki sauce, or BBQ sauce.


1 lb ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/4 cup onion, finely chopped
1 egg

Mix all ingredients. Shape mixture into 20 meatballs (or more if you want them smaller).

Option 1: Place in ungreased pan. Bake at 400F for 20-25 minutes or until no longer pink in centre and juice is clear.
Option 2: Brown in frying pan, place in casserole dish topped with a sauce, and finish baking in oven.

(This recipe is from Betty Crocker’s Cookbook.)

Linked up to Cast Party Wednesday!

Chicken Nut Puffs Monday, Jun 27 2011 

Here is a recipe from my friend, Samantha! Thanks for sharing it, Sam! 🙂

Chicken Nut Puffs
(Yield 6 dozen)

1 1/2 cups finely chopped, cooked chicken
1/3 cup toasted and chopped almonds
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon seasoning salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour*
4 eggs

Combine chicken and almonds and set aside. Preheat oven to 450F. In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.

Note from Samantha: They are a little on the bland side so feel free to add more spice, zing, zest, herbs etc. We like them dipped in honey mustard.

*Note from Anne Jisca: I have not yet made these, but I would think it would work just as well to use whole wheat flour!


Samantha R is into photography, and takes beautiful photographs! Feel free to check out her sites, to view her pictures as well as the options to purchase some of them:

California Chicken Wraps Friday, Jun 24 2011 

Here is a recipe shared by my friend, Samantha R! Looks delicious, and a perfect summer meal! Thanks for sharing it, Samantha. 🙂

By the way, if any of you would like to share a recipe, please do feel free to contact me! Send along 1-3 pictures, and I’d love to add it to this site. I know many of you have deliciously healthy recipes. Share the love! 🙂

California Chicken Wraps
4 Servings, Prep/Total Time: 15 min. (from Taste of Home)

1/3 cup prepared hummus
4 whole wheat tortillas (8″)
2 cups cubed cooked chicken breast
1/4 cup chopped roasted sweet red peppers
1/4 cup crumbled feta cheese
1/4 cup thinly sliced fresh basil leaves

Spread hummus on tortillas; top with chicken, peppers, cheese and basil. Roll up.


Samantha R is into photography, and takes beautiful photographs! Feel free to check out her sites, to view her pictures as well as the options to purchase some of them:


Linked up to Tempt my Tummy Tuesday, and Cast Party Wednesday!

Kasha with carrots and beef Friday, May 27 2011 

I don’t make this recipe often, but when I do, I always tell myself I will add it to our menus. I just keep forgetting. It’s fairly easy to do, doesn’t cost much, and tastes great. It’s a great way to add another whole grain to our diet! I didn’t have the mushrooms or green peppers the recipe calls for, but it still turned out wonderfully.

Kasha with carrots and beef

1 1/2 cups beef chunks, cooked*
1 onion, cut small
1 clove garlic, minced
10oz can mushrooms
1 cup green peppers, cubed
2 cups carrots, cubed and cooked
2 cups beef broth**
1 cup kasha
1/2 cup oil
1 tsp salt
1/4 tsp pepper
1 cup cheddar cheese, grated

Cook kasha: bring to a boil 2 cups water in a pot, add 1 cup kasha. Reduce heat and gently simmer 15-25 minutes or until liquid is absorbed. Set aside.

Heat 1/4 cup oil in frying pan, add onions, garlic and meat. Cook for 3 minutes. Add mushrooms, with their juice, and salt and pepper. Add the cooked kasha.

In another frying pan, heat the remaining 1/4 cup oil, add green peppers and carrots, cook 3-4 minutes. Add beef broth. Add in kasha/meat mixture and place in casserole dish. Top with cheese. Bake 20 minutes at 350F.


*Omit for a vegetarian dish.

**Use vegetable broth if making a vegetarian dish.



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