Steamed Veggies
Tangy Wedge Salad
Fresh Sliced Strawberries
Tonight's meal is reminiscent of moms cooking. My mom used to make meatballs that she called "Porcupines". They are a mixture of rice and hamburger that make a wonderful gravy as they cook. This dinner is one of those comfort food dinners. No diet worries tonight- just happy eating!
Porcupines Recipe
- 2 cups cooked white rice
- 2 lbs hamburger
- 2 eggs
- 1 T salt
- 1 T black pepper
- 1 T garlic powder
- 1 medium onion finely diced
- 3 T Worchestire sauce
- 1 T Italian herbs
Mix all the above ingredients together and form into small golf ball size balls
Place in a skillet with a lid on medium heat
Brown the outside of the meatballs, turning to cook all sides (about 20 minutes)
Once the meatballs are browned, turn the heat down to simmer.
Now add:
1 can concentrated mushroom soup diluted with 1 can water (just like the soup directions)
Pour over meatballs
Simmer for 45 minutes
Check often. If it gets too thick or dry, add a little more water.
Steamed Veggies
- 2 carrots sliced thin
- 2 Broccoli flowers broken into bite sized pieces
- 2 yellow crook neck squash cut into bite size cubes
Steam veggies for about 10 minutes. Sprinkle with a teaspoon of dill weed (optional).
Tangy Salad Wedge
Cut a head of iceburg lettuce into 4 wedges
Pour your favorite Italian dressing over the wedge (I like Newman's best)
Sprinkle with diced tomato and chopped green onions.
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