Teriyaki Meatballs

A couple of nights ago, I was sitting wondering what to make for dinner. I didn't have much of an appetite that night because I wasn't feeling well. I just wanted to make something simple but not boring at the same time. I was browsing through all my bookmarked recipes and found this one. Luckily, I had some ground beef sitting in the freezer and I had all the other ingredients, too. This recipe comes from Melanie's blog, one of my favorites. The teriyaki sauce is thick and tasty, perfectly sweet. The meatballs were excellent with white rice.

Please click HERE to get the recipe.

Teriyaki Meatballs

A couple of nights ago, I was sitting wondering what to make for dinner. I didn't have much of an appetite that night because I wasn't feeling well. I just wanted to make something simple but not boring at the same time. I was browsing through all my bookmarked recipes and found this one. Luckily, I had some ground beef sitting in the freezer and I had all the other ingredients, too. This recipe comes from Melanie's blog, one of my favorites. The teriyaki sauce is thick and tasty, perfectly sweet. The meatballs were excellent with white rice.

Please click HERE to get the recipe.

Teriyaki Meatballs

A couple of nights ago, I was sitting wondering what to make for dinner. I didn't have much of an appetite that night because I wasn't feeling well. I just wanted to make something simple but not boring at the same time. I was browsing through all my bookmarked recipes and found this one. Luckily, I had some ground beef sitting in the freezer and I had all the other ingredients, too. This recipe comes from Melanie's blog, one of my favorites. The teriyaki sauce is thick and tasty, perfectly sweet. The meatballs were excellent with white rice.

Please click HERE to get the recipe.

Oyakodon (Japanese Chicken and Egg over Rice)

This is my husband's specialty. He lived in Japan for two years when he was in early 20's and learned how to make this delicious "Oyakodon" which means parent-child over rice. My husband says he doesn't remember what "don" means. Shame on him. He's forgetting his Japanese. Anyway, it is a little funny that this dish is called "parent and child". Chicken and eggs. It's got a great flavor. I also love the flavor of carrots and the sauce, Tsuyu. It's as tasty as it's beautiful.

Oyakodon

Ingredients:
Makes 1 bowl

1/4 cup Tsuyu (Somen Noodle Soup Base: Straight)
1/8 cup water
1 1/2 teaspoon sugar
1 carrot, cut into small cubes
1/4 cup onion, finely chopped
1/2 chicken breast, cubed
1 egg, well beaten
1 cup cooked rice

Direction:

In a small about 6-inch skillet, combine Tsuyu, water, sugar, onion and carrot and bring to boil and reduce to a simmer. Let it simmer for about 2 minutes and add the chicken and cook until done. You can add more water if it is needed. There should be about 1/4-inch liquid in the pan. Once the chicken is cooked, pour the beaten egg evenly over the top of everything in the pan. AND DO NOT STIR. Continue to simmer until the egg becomes not runny. And slide it onto the top of a bed of rice in a bowl.

Oyakodon (Japanese Chicken and Egg over Rice)

This is my husband's specialty. He lived in Japan for two years when he was in early 20's and learned how to make this delicious "Oyakodon" which means parent-child over rice. My husband says he doesn't remember what "don" means. Shame on him. He's forgetting his Japanese. Anyway, it is a little funny that this dish is called "parent and child". Chicken and eggs. It's got a great flavor. I also love the flavor of carrots and the sauce, Tsuyu. It's as tasty as it's beautiful.

Oyakodon

Ingredients:
Makes 1 bowl

1/4 cup Tsuyu (Somen Noodle Soup Base: Straight)
1/8 cup water
1 1/2 teaspoon sugar
1 carrot, cut into small cubes
1/4 cup onion, finely chopped
1/2 chicken breast, cubed
1 egg, well beaten
1 cup cooked rice

Direction:

In a small about 6-inch skillet, combine Tsuyu, water, sugar, onion and carrot and bring to boil and reduce to a simmer. Let it simmer for about 2 minutes and add the chicken and cook until done. You can add more water if it is needed. There should be about 1/4-inch liquid in the pan. Once the chicken is cooked, pour the beaten egg evenly over the top of everything in the pan. AND DO NOT STIR. Continue to simmer until the egg becomes not runny. And slide it onto the top of a bed of rice in a bowl.

Oyakodon (Japanese Chicken and Egg over Rice)

This is my husband's specialty. He lived in Japan for two years when he was in early 20's and learned how to make this delicious "Oyakodon" which means parent-child over rice. My husband says he doesn't remember what "don" means. Shame on him. He's forgetting his Japanese. Anyway, it is a little funny that this dish is called "parent and child". Chicken and eggs. It's got a great flavor. I also love the flavor of carrots and the sauce, Tsuyu. It's as tasty as it's beautiful.

Oyakodon

Ingredients:
Makes 1 bowl

1/4 cup Tsuyu (Somen Noodle Soup Base: Straight)
1/8 cup water
1 1/2 teaspoon sugar
1 carrot, cut into small cubes
1/4 cup onion, finely chopped
1/2 chicken breast, cubed
1 egg, well beaten
1 cup cooked rice

Direction:

In a small about 6-inch skillet, combine Tsuyu, water, sugar, onion and carrot and bring to boil and reduce to a simmer. Let it simmer for about 2 minutes and add the chicken and cook until done. You can add more water if it is needed. There should be about 1/4-inch liquid in the pan. Once the chicken is cooked, pour the beaten egg evenly over the top of everything in the pan. AND DO NOT STIR. Continue to simmer until the egg becomes not runny. And slide it onto the top of a bed of rice in a bowl.

Penne w/ Ricotta and Basil Sauce

This is a tasty low-fat pasta with ricotta cheese. I had never used ricotta cheese in a pasta other than in lasagna and I was really curious how the pasta would taste with it. It tasted really good. I liked it a lot. But I sprinkled just a little bit, about a tablespoon of Parmesan cheese on top of the pasta and it added a great flavor to it. (I added it after I took these photos.. so you can't see it in these photos. Sorry!) This pasta recipe calls for a little bit of bacon crumbles, but no other meat, which is why I was attracted to this recipe. In our family, we eat a lot of chicken. Sometimes, I just don't feel like eating chicken or any meat at all. A little bit of bacon crumbles were just perfect for me that night.

Penne with Ricotta and Basil Sauce

Adapted and changed from Tasty Low-fat Recipes

Printable Recipe

Ingredients:

2 tsp olive oil
2 tablespons bacon crumbles (I used Kirkland brand bacon crumbles but you sure can cook bacon strips and crumble it)
2-3 cloves garlic, crushed
1 onion, finely chopped *optional
8 oz ricotta cheese
1/2 cup finely chopped fresh basil
11 oz penne, cooked al dante *save about 1 cup of the pasta water
8 cherry tomatoes, halved
Salt and pepper

Directions:

Heat the oil in a pan, add the bacon, garlic and onion and stir over medium heat for 5 minutes, or until cooked. Remove from the heat, stir in the ricotta and chopped basil and beat until smooth. Add 1 cup of the pasta water to the ricotta mixture to thin the sauce. Add more water if you prefer an even thinner sauce. Season well with salt and pepper.

Drain the pasta and stir the sauce through with the tomato halves. Can be garnished with small basil leaves.