school lunch: Annie's version of sweet and sour meatballs

Meat Ball:
1-1 1/2 lbs of ground beef (I only used one pound, but use whatever you think. Turkey burger works splendidly, too.)
3/4 Cup rolled oats
2 Eggs slightly beaten
1/2 Cup finely chopped onion
1/2 Cup milk
1 tsp salt
1 tsp Worcestershire Sauce
Pepper to taste
Sauce: (I doubled the sauce! You should too!)
1/2 Cup brown sugar
1/4 Cup Vinegar
1 tsp prepared mustard
1/4 Cup BBQ Sauce
1 tsp Worcestershire sauce


Bake Meatballs 350 for about 20 min.
Combine ingredients and blend/mix thoroughly. Heat and pour over meatballs.

crescent pizza pockets

INGREDIENTS

1

 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4

 cup pizza sauce

3/4

 cup shredded mozzarella cheese

1/2

 cup sliced pepperoni (24 slices)

1

 teaspoon grated Parmesan cheese

D

1Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.2Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.3Bake 13 to 15 minutes or until deep golden brown. Serve warm.

barbecue turkey paninis

1

 can Pillsbury® refrigerated crusty French or country Italian loaf

1/4

 cup barbecue sauce

1/2

 lb thinly sliced deli roasted or smoked turkey

8

 thinly sliced red onion slices

4

 slices (3/4 oz each) Colby-Monterey Jack cheese

DIRECTIONS

1Heat closed contact grill or panini maker 5 minutes.2Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.3Spread 1 tablespoon barbecue sauce on each of 4 rectangles. Layer turkey, onion and cheese over sauce. Top with remaining rectangles.4Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.

chicken pot pie

INGREDIENTS

Crust

1

 box  pie crusts, softened as directed on box (I like trader joes)

Filling

1/3

 cup butter or margarine

1/3

 cup chopped onion

1/3

 cup all-purpose flour

1/2

 teaspoon salt

1/4

 teaspoon pepper

1 3/4

 cups Progresso® chicken broth (from 32-oz carton)

1/2

 cup milk

2 1/2

 cups shredded cooked chicken or turkey

2

 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.3Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.4Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

banana smoothie

• 1 Banana
• 4-6 oz Milk
• 1 tsp Vanilla
• Ice cubes
• *protein powder optional

Preparation:

• Slice the banana right into Tribest's large blender cup (450 ml)
• Add vanilla
• Add 3 to 4 ice cubes (smaller ice cubes are better)
• Add low fat milk to about 1" from the top to allow room for expansion and blending.
• Attach the Blending Blade Assembly
• Place on the Personal Blender and blend for about 35 - 45 seconds
• Take off blender, remove Blade Assembly, add a straw and enjoy