Norwegian Meatballs

Course Main Course


  • cup whole milk
  • 1 cup dry bread crumbs
  • 1/2 cup finely chopped onion
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1/2 teaspoon ground ginger, nutmeg, and all spice
  • 1/4 teaspoon pepper
  • 2 pounds ground beef
  • 1 pound ground pork


  • 2 tablespoons finely chopped onion
  • 3 tablespoons butter
  • 5 tablespoons all purpose flour
  • 4 cups beef broth
  • 1/2 cup heavy whipping cream
  • dash cayenne pepper give or take depending on taste
  • dash white pepper give or take depending on taste


  • In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat, stir until well blended. Shape into 1 inch meatballs
  • Place meatballs on a greased rack in a shallow baking pan. Bake at 400 degrees until browned, about 18 minutes or until a thermometer reads 160 degrees; drain. Set aside.
  • In a large skillet, sauté onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil

Korean Style Turkey and Rice Bowl


1/6 bunch of green onions

1 tablespoon sesame oil

2 teaspoons ginger paste (I used heaping amount)

2 teaspoons garlic paste (I used heaping amount)

16 ounces ground turkey breast

brown jasmine rice (it calls for precooked jasmine rice you cook in the microwave- I used regular brown jasmine rice and it was fine.

1/3 cup hoisin sauce

1 (13 oz) Asian chopped salad kit


(if you are cooking your rice account for 20 minutes extra- so get that started)

1. Preheat large nonstick skillet on medium high, 2-3 minutes. Slice green onions.

2. Pour oil in skillet, then stir in ginger and garlic paste; cook and stir 1 minute. Add turkey; cook 4-5 minutes, stirring to crumble meat, and until 165 F. Meanwhile, if you are microwaving rice – follow package directions. 

3. Add Hoisin sauce and greens mix and dressing (from kit) to turkey; (I turned down the temperature to low not to wilt salad too much.) and stir 1-2 minutes or until heated through. Serve turkey mixture over rice with green onions, almonds and wonton strips from the kit.



Lentil Soup


Course Main Course


  • I don’t really have exact measurements. It’s more of going by the eye and taste.
    and this makes a big soup pot of healthy goodness
    I use russet potatoes (3 lbs) washed and cubed ( l like using the skin – I have a thing of it having more nutritional value with the skin on)
    carrots ( I use the whole bag) cleaned and chopped into bite size (again skin on)
    celery stalk (cleaned and chopped- leaves and all)
    small onion- I like Vidalia onions- chopped
    this is optional but I use about two or three finely chopped garlic cloves
    Lentils ( I use the bag with seasoning)
    Ground beef
    Italian sausage (cut into bite size)
  • A- cook the onion and garlic until fragrant. Add the ground beef and sausage. cook until browned and cooked through ( I use a large soup pot so I can throw everything in and save on clean up later)
    B- add the carrots and celery and cook until soft
    C- add the water (again eye ball it I fill it about halfway up the pot)
    D- add the lentils with the seasoning and give it a good stir
    E- let it simmer for a few hours while watching the water levels- don’t let it get too low. I always keep it halfway up the pot
    F- season with salt and pepper during the cooking process- just go by your taste
    G- Enjoy with some crusty bread for dipping or not
Keyword lentil