Dump & Go Crockpot Meals I Made This Week Because It Is Too Hot To Use The Stove!
Recipes in this Video
Originating from the southern United States, Mississippi Meatballs are a beloved party dish known for their tangy and savory flavor profile. Traditionally served at gatherings and potlucks, they embody the region's love for hearty, flavorful comfort food. The dish has gained popularity beyond its origins, with variations appearing in homes across the nation, showcasing the adaptability of Southern cuisine.
Ingredients
- ●meatballs
- ●beef broth
- ●pepperoncini peppers
- ●butter
- ●ranch seasoning mix
- ●barbecue sauce
- ●garlic powder
- ●onion powder
- ●black pepper
- ●salt
- ●parsley
- ●buns
- ●cheese
Instructions
- 1Preheat oven to 350°F.
- 2In a large bowl, combine meatballs, beef broth, ranch seasoning mix, and barbecue sauce.
- 3Mix until meatballs are evenly coated.
- 4Transfer meatballs to a baking dish and add pepperoncini peppers on top.
- 5Dot with butter over the meatballs.
- 6Cover the dish with foil and bake for 30 minutes.
- 7Remove foil and bake for an additional 15 minutes until bubbling.
- 8Meanwhile, prepare buns by toasting lightly if desired.
- 9Once cooked, remove meatballs from oven and let cool slightly.
- 10Serve meatballs on buns topped with melted cheese and parsley.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil reduces saturated fat while maintaining moisture.
barbecue sauce
Healthier: homemade barbecue sauce
Cheaper: ketchup + vinegar
Homemade options can be lower in sugar.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast provides a cheesy flavor with fewer calories.
beef broth
Healthier: vegetable broth
Cheaper: water + bouillon cubes
Vegetable broth is lower in calories and can be made cheaply.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked black beans
- ●1 ripe mango, diced
- ●1 lb chicken breast, cooked and shredded
- ●1/2 cup red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, juiced
- ●8 small corn tortillas
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 avocado, sliced (optional)
- ●1/2 cup crumbled feta cheese (optional)
Instructions
- 1In a large bowl, combine the cooked black beans, diced mango, shredded chicken, red onion, and cilantro.
- 2Add lime juice, cumin, chili powder, salt, and black pepper to the mixture. Stir until well combined.
- 3Heat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side until pliable.
- 4To assemble the tacos, place a generous scoop of the black bean and mango chicken mixture onto each tortilla.
- 5Top with avocado slices and crumbled feta cheese if desired.
- 6Serve immediately with lime wedges on the side.
Equipment
Ingredients
- ●250g pasta (your choice)
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup fresh basil, chopped
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/2 cup cherry tomatoes, halved
- ●2 tbsp olive oil
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes (if using).
- 3Add the cooked pasta to the ricotta mixture and toss until well combined.
- 4In a skillet, heat the olive oil over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes until they start to soften.
- 5Add the pasta and ricotta mixture to the skillet with the tomatoes. Toss everything together gently to combine.
- 6Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 7Remove from heat and stir in the chopped basil.
- 8Serve warm, garnished with extra Parmesan cheese if desired.
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