4 Cheese Cauliflower Noodle Lasagna

4 Cheese Cauliflower Noodle Lasagna:

Meat Sauce:

1 lb ground beef

1 small onion, diced

1/2 tsp minced garlic

1 tin(15oz) tomato sauce

1 tin(15oz) diced tomatoes 

1 tsp Italian Seasoning 

1/4 cup dry Parmesan Cheese 

Cauliflower Noodles:

4-5 cups cauliflower rice, packed

5 eggs

1/2 tsp salt

1/4 tsp pepper

1/2 cup Parmesan cheese

Additional Ingredients:

2 cups cottage cheese

Italian Seasoning 

shredded cheddar cheese

shredded mozzarella cheese

Start by making your cauliflower noodles. Pre heat oven to 350. Place parchment paper onto a large cookie sheet. To make cauliflower rice: wash cauliflower and cut into florets. Put into food processor with water and blend until it is finer than rice. Place cauliflower into a bowl; making sure to have water in the bowl as well. Microwave on high for 5 minutes.Place the cauliflower rice in a tea towel placed into a colander. Rinse it with cold water to allow it to cool of faster. Twist the tea towel and squeeze out ALL the moisture. You will be surprised how much liquid comes out but it is import to have dry cauliflower rice. I used 2 average sized cauliflower and the end result was between 4 and 5 cups of cauliflower rice.

Place drained rice into a bowl and add the remaining ingredients for the noodles. Evenly spread the mixture onto the bottom of 2 9x13 pans lined with Parchment paper. You want it as thin as possible but at the same time making sure there are no holes. Place in the oven and bake for 15 minutes. Allow to cool for about 5-10 minutes. Carefully peel off of the parchment paper. Set aside.

While your noodles are baking you can start your meat sauce. Place ground beef into a frying pan along with the diced onion and garlic. Fry the meat mixture until evenly browned. Add Tomato Sauce, Diced Tomatoes, Italian Seasoning and Parmesan Cheese. Allow to simmer for 10 minutes to allow the flavors to blend in. Remove from heat.

To assemble the Lasagna:

Put about half of your meat sauce onto the bottom of a 9 x 13 pan. Top with a layer of noodles. Spread the cottage cheese over the noodles. Top with another layer of noodles followed by the remaining meat sauce. Sprinkle a good layer of shredded cheese on top. I use about 1/2 cup of cheddar cheese and at least 1 cup of mozzarella cheese. I like to sprinkle Italian Seasoning (maybe 1/4 tsp) on top of the cheese yet just to give it a nice appearance.

Cover with foil (make sure to spray your foil with oil to prevent sticking) and bake for 20 minutes. Remove foil and bake another 20 minutes. Allow to cool for 15 minutes.

This is by far my favorite low carb recipe. In my opinion it is much better than the typical zucchini noodles because it is not as watery. It is well worth the effort! 

Creamy Coleslaw

Creamy Coleslaw

1 package coleslaw mix( or  equivalent amount of shredded carrots and cabbage)

1/ 4 cup green onions-optional

1 apple, cored, sliced and cut into bit sized pieces-optional

Dressing:

3/4 cup mayonnaise

1/3 cup sour cream

1/4 cup sugar

3/4 tsp seasoned salt

1/2 tsp ground mustard

1/4 tsp celery salt

Put first 3 ingredients into a bowl. Mix dressing ingredients in a separate bowl. Pour over veggies. Mix well. Refrigerate until ready to serve.

Low Carb Barbequed Burgers

Low Carb Barbecued Burgers

2 1/2 lbs ground beef

1/2 cup tomato paste

2 tbsp dry onion flakes

1 tbsp beef soup base

1/2 tsp salt

1/4 tsp pepper

1/2 cup Parmesan cheese

1 cup shredded marble cheese

1 egg

Mix ingredients together. Shape into 20 patties. Barbeque about 4 minutes per side or until center is no longer pink. Cooking times will vary depending on the barbequer. I like to serve the burgers on 1/4 of  a pita in place of a hamburger bun. 1/4 of a pita is only 5 carbs. Or you can use mini pitas which are only 4 carbs and 40 calories per serving. 1 hamburger patty has 166 calories and 1.8 g of carbs.

Mock Bread Sticks

Mock Bread Sticks

1 large head cauliflower

1 egg

1/2 cup shredded marble cheese

2 tbsp Parmesan cheese

1 tsp Italiano

1/4 tsp black pepper

1/4 tsp salt

3/4 cup shredded marble cheese

Additional Italiano

Marinara Sauce for dipping

Preheat oven to 350 degrees. Rinse cauliflower and separate in florets. Place florets into food processor and process until rice texture. Place into baking dish and bake for 20 minutes. Remove from oven and transfer to a colander lined with a clean tea towel. Cool for about 15 minutes before squeezing the liquid out of the cauliflower as hard as you can. 

Transfer to a mixing bowl. Add egg, first amount of shredded cheese, Parmesan cheese, Italiano, salt and pepper. Mix well.

Transfer the cauliflower mixture onto a baking sheet or pan lined with parchment paper. Flatten into a rectangle about 1/4 inch thick.

Bake for about 20 minutes. Remove from oven and top with remaining cheese and additional Italiano. Bake for another 5 minutes and then broil until cheese is nicely browned. Cut into 12 Bread sticks and serve with your favourite marinara sauce.

Low Carb Shepherds Pie

Low Carb Shepherds Pie

Meat Mixture:

2 lbs ground beef

1 small onion, diced

1-2 celery stalks, diced

1/2 green pepper, diced

1 tsp minced garlic

1 cup carrots, chopped

1 cup peas

1 cup water

1-2 tbsp beef soup base

1 tsp Italiano

1 small tin(5.5 oz) tomato paste

Fry ground beef along with the onion, celery, pepper and garlic until beef is browned. Add carrots and water. Simmer for about 5 minutes before adding carrots. Add peas. Summer another 10 minutes or until veggies are tender. Add beef soup base, Italiano and tomato paste. Stir until well blended. Pour into the bottom of a casserole dish. 

Faux Mashed Potatoes:

2 head of cauliflower

1/2 cup sour cream

3-4 tbsp Parmesan cheese

1/2 cup shredded marble cheese

1 tsp salt

1 tsp chicken soup base

1 tsp Italiano

Additional shredded marble cheese ( about 1 cup or so)
Additional Italiano ( 1/2 - 1 tsp)

Rinse and cut up cauliflower. Put into spot and cover with water. Cook until cauliflower is soft. Drain well. Mash with a potato masher first then blend with a stick blender. Add remaining ingredients. Mix well and spread on top of meat mixture. Sprinkle additional shredded marble cheese onto faux mashed potatoes followed by additional Italiano. Bake @ 350 for 1/2 hour or until heated through and cheese is melted.

Gluten & Sugar Free Triple Berry Muffins

Gluten & Sugar Free Triple Berry Muffins:

1/2 cup almond flour

1/2 cup coconut flour

1 cup unsweetened coconut flakes

1/2 cup coconut palm sugar OR xylitol

1/2 tsp salt

1 tsp baking powder

4 oz cream cheese, softened OR sour cream

4 eggs, lightly beaten

1/2 cup coconut oil

1/2 cup unsweetened almond milk(regular milk would work as well)

1/2 cup coconut oil

1 tsp vanilla

1 tsp almond extract

1 1/2 cups of berries of your choice. I used 1/2 cup each of red and black raspberries as well as blueberries

Topping:

1 tbsp butter

1 tbsp cinnamon

1 tbsp trivia or xylitol

3 tbsp almond flour

Mix together all the dry ingredients in a mixing bowl. Use a fork to make sure the almond flour is evenly distributed. If using cream cheese, cut it into the dry mixture and then add the remaining ingredients saving the berries for the last. Stir in berries gently. Scoop into muffin tins . Makes about 15. Mix topping ingredients and sprinkle on the top of the muffins. Bake @ 350° for  about 20 minutes.

Crustless Cheeseburger Quiche

Crustless Cheeseburger Quiche:

1 lb ground beef

1/2 cup diced onions

1 tsp Italiano

1/2 cup ketchup or tomato sauce

1 1/2 cups shredded marble cheese

6 eggs

3/4 cup sour cream

3/4 cup cream or milk

1/4 - 1/2 tsp Salt 

1/4 tsp Pepper 

Fry ground beef with onions until ground beef is browned. Add Italiano and ketchup. Put mixture on the bottom of a 9 x 13 pan. Sprinkle cheese over the ground beef mixture. Mix remaining ingredients in a bowl. Pour egg mixture on top of the cheese. Bake at 350 for 30 minutes or until eggs are completely set.

Oreo Delight

Oreo Delight

1 gallon vanilla ice cream, softened slightly

1 litre cool whip

1 tsp instant coffee grinds dissolved in 2-3 tbsp hot water

About 40 crushed Oreo cookies,divided

Chocolate sauce

Sprinkle about 15 Oreo cookies onto the bottom of a large cookie sheet, or divide between 2 9x13 cake pans. Mix the remaining ingredients in a large bowl. Drop by large spoonfuls into pan of your choice. Freeze overnight or several hours. To serve top with drizzles of chocolate sauce.

Coconut Milk Whipped Topping

Coconut Milk Whipped Topping ( Dairy Free )

1 can coconut milk

icing sugar, maple sugar or stevia -to taste

1/2 tsp vanilla

Chill coconut milk  in the refrigerator for at least a day. Open can. Skim off the solidified white creamy stuff from the top and put it into a small mixing bowl or blender. After taking off the top half of the can you will notice that it starts to get runnier and there will be a bit of clear liquid. You can still scoop off some more of the thicker white milk. I would say in total I used about 2/3 of the can. Discard the rest.  Add a little bit of sweetener of your choice to the thickened coconut milk along with the vanilla. Whip just for a minute or so. Use in place of whipped cream or cool whip. This does have a coconut flavor to it but it is soo good. I served mine on a gluten free cake and topped it with glazed strawberries.

Hint: The above can comes from co-op and costs over $3.00 but if you are familiar with Dollarama, they sell them there for $1.25 and it works just as good!

Pistachio Salad

PISTACHIO SALAD:

1 small pkg pistachio pudding

1 tin crushed pineapple

2 small tins mandarin oranges, drained

1 large tub cool whip

2 cups cottage cheese

3 cups grapes, halved

2 cups fresh strawberries, sliced

Mix all ingredients together. Store in the refrigerator. This is a family favorite. The crushed pineapple is a must but other then that you can experiment with fruit. Leave some out or add your favorite. Adding fresh pineapple is also very good!

Pizza Casserole

Pizza Casserole:

4 cups dry Pasta (I prefer Rotini)

2 tins Tomato Soup

1 lb gGround Beef

 1/2 cup diced Onion

1/4 cup diced Bell Peppers (optional)

1/2 tsp minced Garlic

1 tin mushrooms, drained (optional)

1 tsp Clubhouse Italiano

2 cups Pizza Sauce

2 tbsp Parmesan cheese

salt & pepper to taste

2 cups shredded cheese of your choice

1 cup diced pepperoni

additional Italiano-up to 1/2 tsp

Cook pasta according to directions on package. Drain. Stir tomato soup into the macaroni; put into casserole dish. Meanwhile brown the ground beef with onion, peppers and garlic. Once the meat is no longer pink and the veggies are soft add the mushrooms if desired as well as Italiano, pizza sauce, Parmesan cheese and salt & pepper. Simmer for about 10 minutes. Pour sauce into the casserole dish and stir into the macaroni. Top with shredded cheese. Sprinkle diced pepperoni on top of the cheese as well as additional Italiano. Bake uncovered for 15-20 minutes @ 350 or until bubbly and heated through.

Cheesy BBQ Burgers

Cheesy BBQ Burgers:

2 lbs lean ground beef

1 egg 

3/4 -1 cup breadcrumbs

1/4 cup BBQ sauce OR ketchup

1/2 cup Shredded Cheese of your choice

1/2 tsp seasoning salt OR salt

1/4 tsp seasoned pepper OR pepper

                                         1-2 tbsp Onion dip mix (I used Onion Ranch from EverydayStyle but
3 Onion dip mix or Cheese, Chives& Bacon from epicure works great too. If you don't have any of these just use about 2 tsp of dry onion flakes)

Shape into hamburger patties; makes approximately 1 dozen. BBQ for about 4-5 minutes on each side, depending on your  BBQ as well as the temperature. Brush with additional BBQ sauce if desired or top with a cheese slice.

Saucy Meatloaf

Saucy Meatloaf:

2 lbs ground beef

1 cup milk

1 cup rolled oats OR bread crumbs

1 tbsp dried onion flakes

2 eggs

1 tsp salt OR seasoning salt

1 tsp pepper OR seasoned pepper

Mix together and put into a greased casserole dish.

Sauce:

1 tin tomato soup

1/2 cup BBQ sauce
1/2 cup brown sugar

1 tbsp mustard

1 tbsp soya sauce

1 cups water

Mix together and pour over ground beef mixture. Bake @ 350 for 1 - 1 1/2 hours.

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

1/2 cup butter or margarine

1/2 cup peanut butter

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1 cup flour

1/2 - 1 cup chocolate chips

Preheat oven to 350. Cream butter, peanut butter and sugars. Add egg and remaining ingredients except chocolate chips. Mix well. Stir in  desired amount of chocolate chips.Drop by teaspoon full onto a lightly greased cookie sheet. Bake @ 350 for 8-10 minutes or until lightly browned.

Cherry Pie Filling

Cherry Pie Filling:

6 cups pitted cherries-I like to use Evans Cherries

1 1/2 cups sugar-Divided

3 cups water

1/2 cup cooking clear jel

1/2 tsp salt

1 tsp almond extract

3 tbsp lemon juice

Cherry Jello powder, to taste

Bring to boil: 2 cups water, 1/2 cup sugar and lemon juice. Add cherries. Turn heat down to a simmer.  Mix the clear jel with 1 cup sugar and gradually add the rest of the water into the clear gel stirring in between to make and keep it smooth. Gradually add the clear jel mixture into the simmering cherries; stirring constantly. Remove from heat Add salt, almond extract and enough cherry jello powder to give it a good color and taste. I usually do about 2 tbsp or so. Works well to can or to freeze.

To can: Fill jars; leaving at least half an inch room at the top. Put lids on and place jars of cherry pie filling into a hot water bath for about 30 minutes. Remove from water and allow to cool and seal on a towel on your kitchen counter.

To freeze: Filling freezer container with cherry pie filling; leaving at least half an inch room at the top. Cool at room temperature before freezing. To serve: Thaw and stir well. I like to bring it back to a boil to give it a nice texture.

Cheesecake Dip

Cheesecake Dip:

8 oz cream cheese, softened

4 cups cool whip

1/4 -1/2 cup icing sugar

1 tsp almond extract

2 cups pie filling of your choice-I like to use my homemade Evans Cherry Pie Filling

Place softened cream cheese in a mixing bowl. Add icing sugar and almond extract. Mix well. Add cool whip, 1 cup at a time and mixing well in between. Spread into a serving platter/dish. Pour pie filling over top. Serve with Homemade Cinnamon Chips, Sugar/ Shortbread Cookies, Graham Crackers or Chocolate wafers. My favorite is the Homemade cinnamon chips. Recipe is as follows:

Homemade Cinnamon Chips:

8 large tortilla shells

melted butter/margarine

1 cup sugar mixed with 2 tbsp cinnamon

Preheat oven to 350. Brush melted butter on the top of each tortilla shell. Sprinkle tortillas with desired amount of cinnamon sugar.Cut into wedges and arrange on a cookie sheet in a single layer. Bake 8-10 minutes, being careful not to over-bake. Allow to cool. Serve with Cheesecake dip OR Fruit Salsa( you can find that delicious recipe in my blog as well!)

Salsa Chicken

Salsa Chicken:

4-5 chicken breasts, cut into 2-3 pieces each

1/2 cup Roasted Red Pepper & Parmesan OR Sun Dried Tomato & Oregano Dressing

2 cups Salsa

Shredded Marble Cheese

Place Chicken Breasts into a baking dish. Drizzle salad dressing over top. Bake about 20 minutes @ 350. Drain juices from pan. Pour Salsa on top of chicken. Bake another 20 minutes or so until chicken is cooked. Sprinkle with desired amount of cheese. return to oven and bake just until cheese is melted. SO easy to make and so good. Serve with rice, potatoes or pasta of your choice.

Leftover chicken is good sliced and used in a wrap or on top of a salad.

Hot Chicken Dip

Hot Chicken Dip:

2 chicken breasts, diced into 1/2 inch cubes

8 oz cream cheese

1/2 cup ranch dressing 

1/4 -1/2 cup BBQ sauce OR Hot sauce

1 1/2 cups shredded marble cheese, separated

Cook chicken in a frying pan. Set chicken aside. Wipe the frying pan clean and then put the Cream Cheese, Ranch Dressing and BBQ or Hot Sauce into the frying pan. Start with 1/4 cup BBQ or Hot Sauce. Turn burner on low-medium heat. Stir cream cheese mixture until softened and ingredients are combined evenly. Do a taste test to see if you want more BBQ or Hot sauce added. Add up to another 1/4 cup according to your taste. Add chicken and 1 cup cheese. Mix together. Pour into a baking dish- I like to use a pie plate. Sprinkle with additional 1/2 cup cheese. Bake @ 350 for about 10 minutes, just until bubbly and cheese is melted. Serve with Tortilla chips or crackers. So Yummy!!!

The original recipe calls for Hot Sauce. I am not a fan of Hot Sauce but I love it in this recipe. I made this for my nieces the other day and I didn't have Hot Sauce at home so we used BBQ Sauce instead which was really good too! Next time I make it I will try adding Bacon and/or green onions.

Breakfast Sandwich

Breakfast Sandwich:

2 slices Bread of choice

2 eggs

shredded cheese of choice (I like marble)

butter or margarine

Fry 2 eggs in a greased pan; breaking the yolks. Set aside. Butter 2 slices of bread. Place buttered side of first bread slice down into a hot frying pan. Add the following layers: shredded cheese, eggs, more shredded cheese and top with the second slice of bread-buttered side up. Fry until bottom slice is golden brown; flip and fry the other side until golden brown as well.

For all you bacon lovers out there- I am sure you could add a layer of bacon on top of the egg if you so desired.

Sesame Chicken

Sesame Chicken:

3 boneless chicken breasts cut into 1 inch strips

Marinade:

2 tbsp soya sauce

1 tbsp apple juice

3 drops sesame oil

2 tbsp flour

2 tbsp cornstarch

2 tbsp water

1/4 tsp baking soda

1/4 tsp baking powder

1 tsp oil

Sauce:

1/2 cup water

1 cup chicken broth OR 1 cup water + 1 tbsp chicken soup base

1/8 cup (2 tbsp) vinegar

1/4 cup cornstarch

2/3 cup sugar

2 tbsp soya sauce

2 tbsp sesame oil

1/4 cup salsa OR chili sauce

1 clove minced garlic

Mix the marinade ingredients together and stir in the chicken. Marinate for about 20 minutes. 

To prepare the sauce: Mix together sugar and cornstarch in a small pot.Add remaining ingredients. Bring to a boil, stirring continuously. Turn off heat.

Deep fry chicken pieces, adding only a few at a time to prevent clumping, until golden brown as you see below. Place on a paper towel to drain grease.

Place the chicken on a platter or baking dish. Pour the sauce over chicken. Sprinkle with toasted sesame seeds. Serve with rice.

 This is a family favorite and is so worth the effort! In case you are wondering, like I did the first time I made this dish, the sesame oil has a distinct flavor and is an important ingredient in the sauce. I have made it without and it still tastes good but it changes the flavor drastically and I would never make it without it again.

Homemade Caramel Vanilla Coffee Creamer

Homemade Caramel Vanilla Coffee Creamer:

1 can sweetened condensed milk turned into caramel (see instructions below)

1 1/2 cups milk

1 tsp vanilla 

Blend. Pour into jar. Store in refrigerator. Shake well before using.

Homemade Caramel Sauce:

Place 1 can of unopened sweetened condensed milk into a pot. Fill with enough water to cover the can. Bring to a boil and simmer for 3 hours. Remove from heat. Allow jar to cool before opening. As you can see in the picture below the result is a tasty caramel sauce which can be used in the above recipe or any other place you would use caramels such as ice cream, apples dip...

Homemade Coffee Creamer

French Vanilla Coffee Creamer:

1 can sweetened condensed milk

1 1/2 cups milk

1 tsp vanilla extract

Blend. Store in a jar in refrigerator. Shake well before using. Tastes great and I am sure it is healthier than the store bought ones. This also tastes delicious with porridge. Or try another flavor below following the same instructions.

Chocolate Mint Creamer:

1 can sweetened condensed milk

1 1/2 cups milk

1-2 tsp mint extract

1-2 tbsp cocoa

Almond Mocha Coffee Creamer:

1 can sweetened condensed milk

1 1/2 cups milk

1-2 tsp almond extract

1-2 tbsp cocoa

Strudel Coffee Creamer:

1 can sweetened condensed milk

1 1/2 cups milk

 1 tsp cinnamon

1 tsp vanilla extract

1 tsp almond extract

Monster Cookies

Monster Cookies

1 1/2 cups peanut butter

1/2 cup margarine

1 cup brown sugar

1 cup white sugar

3 eggs

4 1/2 cups rolled oats

1/2 tbsp vanilla

2 tsp baking soda

1 tbsp corn syrup

1 cup chocolate chips

1 cup peanut butter chips OR another cup of chocolate chips

1 cup Reese's Pieces or smarties 

Cream together first 4 ingredients. Add eggs. Mix well. Add rolled oats, vanilla, baking soda and corn syrup. Mix well. Add remaining ingredients. Mix again, just until chocolate is evenly distributed into the cookie dough.Make 1 1/2 inch balls using well greased hands. Place 2 inches apart onto greased cookie sheet. Flatten lightly with hand or a fork. Bake @ 350 for 8-10 minutes or until golden brown.

Grilled Beef & Cheese Sandwiches

Grilled Beef & Cheese Sandwiches:

2 tbsp butter OR olive oil

1/2 cup diced onion

1/2 cup diced or sliced Fresh mushrooms(optional)

1/2 tsp minced garlic- I used the stuff in a jar

2-3 cups leftover roast beef or steak, cut into bite size pieces

1/4-1/2 cup of your favorite BBQ sauce

Bread of choice-I like to use rye

additional butter or margarine

shredded cheese of choice-I like to use mozza or marble

Saute the onion, mushrooms and garlic in 2 tbsp of butter or oil until onion is tender. Add beef and BBQ sauce. Simmer on low-medium until it is heated through, stirring to mix all the ingredients together nicely. Remove from heat.

Put frying pan on a burner at medium temperature. Butter the outside of 2 slices of bread. Place the buttered side down of the first piece bread, sprinkle with about 1 or 2 tbsp of shredded cheese. Put about 4-5 tbsp of beef mixture on top of cheese, spreading it to cover the entire slice of bread. You may choose to add more or less depending on your method of measuring and also on the size of your bread slice. Sprinkle another 1-2 tbsp of cheese on top of the beef mixture. It is important to have both layers of cheese to ensure that the sandwich sticks together. Add the last slice of bread with the buttered side facing up. Fry each side until golden brown. There should be enough meat filling to make at least 5-6 sandwiches.

Sauce Baked Meatballs

Sauce Baked Meatballs:

Meatballs:

2 lbs ground beef

1 egg

1/2 milk

1 cup rolled oats OR bread crumbs

1/2 cup finely diced onion(optional)

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1 tsp chili powder

Put above ingredients into a mixing bowl. Mix thoroughly. Shape into meatballs. Brown in frying pan with a little splash of oil of your choice-I prefer olive oil. Place meatballs into a casserole dish.

Sauce:

3/4 cup ketchup

3/4 cup brown sugar

1/4 cup water

1/4 tsp garlic powder

1 tsp soya sauce

Mix sauce ingredients together in a mixing bowl . Pour over meatballs. If you like a lot of sauce you can always double the sauce recipe. Cover and bake @ 350 for at least 30 minutes. Serve with rice and veggies or with mashed potatoes.

Sweet & Sour Meatballs

Sweet & Sour Meatballs:

Meatballs:

2 lbs ground beef

1 egg

1/2 cup milk

1 cup rolled oats OR bread crumbs

1/2 cup finely diced onion (optional)

1  tsp salt

1/4 tsp pepper
1/4 tsp garlic powder
1 tsp chili powder

Put above ingredients into a bowl. Mix thoroughly. Shape into meatballs. Brown in a frying pan with a little splash of oil of your choice-I prefer olive oil. Meanwhile make your sauce.

Sweet & Sour Sauce:

2 cups brown sugar

2 tbsp flour

1/2 cup vinegar

1/2 cup water

2 tbsp soya sauce

1/4 cup ketchup

Put brown sugar and flour into a saucepan. Stir well. Add remaining sauce ingredients. Bring to a boil, stirring over medium heat. 

Remove sauce from Heat. Place browned meatballs into a casserole dish. Pour sauce on top of meatballs. Bake @ 350 for at least 30 minutes. Serve with rice & veggies or mashed potatoes.

Italian Parmesan Bread

Italian Parmesan Bread:

2 cups warm water

2 tbsp yeast

1/2 cup oil

2 eggs

2 tbsp sugar

1 tbsp onion flakes OR 2 tsp onion powder

2 tsp salt

1 tsp garlic powder

1 tbsp Italian seasoning

5 cups flour ( all white flour OR 4 cups white plus 1 cup whole wheat)

1 cup Parmesan cheese

Combine warm water and yeast in a mixing bowl, stirring until dissolved. Whisk in the next 7 ingredients plus 2 cups of flour. Add Parmesan cheese and mix well. Gradually add remaining flour to make a soft dough. If dough is still too sticky you may want to add another 1/2 cup flour or so. Knead until smooth and elastic. Place into a large greased bowl, turn to grease sides. Cover, and let rise for until dough is doubled-this could take up to an hour. Shape into 3 loaves. Let rise again until doubled. Bake @ 350 for 35 minutes or until golden brown.

My mom often made this bread when I was growing up. It smells incredible as it is baking. Tastes great fresh with any pasta dish or soup. Also makes a delicious cheese toast.

This dough also works great to make homemade sub buns.