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BBQ & Grape Jelly Meatballs

BBQ & Grape Jelly Meatballs

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BBQ & Grape Jelly Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 180
  • Total Time: 185
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Ingredients

Scale
  • 1 (22-ounce) bag frozen fully cooked Italian meatballs
  • 1 (18-ounce) jar grape jelly
  • 1 (18-ounce) BBQ sauce
  • 5 ounces of jalapeño pepper jelly

Instructions

  1. Combine the grape jelly, BBQ sauce, jalapeño pepper jelly in a crockpot. Stir till well combined. Then add the Italian meatballs and stir till they are well coated. Cook on high for 3 hours.

Nutrition

  • Serving Size: 8
  • Calories: 446
  • Sugar: 58
  • Sodium: 602
  • Fat: 9
  • Saturated Fat: 3
  • Unsaturated Fat: 5
  • Trans Fat: 1
  • Carbohydrates: 80
  • Protein: 12
  • Cholesterol: 43

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Chicken & Grape Pasta Salad

Chicken & Grape Pasta Salad

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Chicken & Grape Pasta Salad

Chicken & Grape Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 27
  • Total Time: 37 minutes
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Ingredients

Scale
  • 5 cups of grilled cooked chicken
  • 16 oz box macaroni large rings
  • 4 celery stalks
  • 2 teaspoons dried onion flakes
  • 2 cups mayonnaise
  • 4 ounces Cool Whip
  • 1 lb green grapes
  • 2 cups cashews halves and pieces
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

Instructions

  1. Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

  • The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

  • Serving Size: 20
  • Calories: 400
  • Sugar: 7
  • Sodium: 298
  • Fat: 25
  • Saturated Fat: 5
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 17
  • Cholesterol: 39

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Stuffed Acorn Squash

Stuffed Acorn Squash

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Stuffed Acorn Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie DeBrule
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Description

Stuffed Acorn Squash

Ingredients

Scale
  • 4 acorn squash, halved lengthwise; seeds and membrane removed
  • 1 cup brown rice
  • 1/2 cup wild rice
  • 4 cups vegetable broth
  • 1/4 teaspoon sea salt
  • 1 TBSP olive oil
  • 1 medium onion, chopped
  • 3/4 cup diced celery
  • 1/2 bag of baby spinach chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup dried apricots, diced
  • 1/2 cup dried cranberries
  • 1/2 teaspoon sea salt
  • 2–1/2 teaspoon ground ginger
  • 1/8 teaspoon each ground black pepper
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1 teaspoon ground cinnamon

Instructions

  1. 1. Preheat oven to 375º F.
  2. 2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
  3. 3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two) on parchment paper. Bake for 30 minutes.
  4. 4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, spinach, and remaining seasonings.
  5. 5. Take out the squash after 30 minutes and give it time to cool. Take a melon baller and scoop out the squash and place into the the large mixing bowl and stir it up. Don’t over scrape the squash.
  6. 6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
  7. (Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
  8. 7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Notes

  • You can keep the seeds and bake them for later.

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