A Great Sunday Lunch!
Italian Porcupine Meatballs, Dilly Corn, and Seasoned Canned Green Beans
I’ve been craving some more porcupine meatballs lately, but wanted to do something different. What transpired was probably the best version of this dish that I’ve had yet! I call it Italian Porcupine Meatballs, because it contains some new seasonings, different ingredients, and is baked instead of cooked on the stovetop in a skillet.
Today’s lunch consisted of my new Italian Porcupine Meatballs (my own new recipe for Italian Seasoning is attached to the meatball recipe), a slightly revised version of my original Dilly Corn, and my newly created Seasoned Canned Green Beans. This meal was well worth the hour and a half wait until the meatballs were done, with the veggies warming on the stovetop in the meantime.
The best part is that I’ve got enough leftovers for two more meals. I know what you’re thinking…oink, oink!
Favorite Beef Minestrone Update
On October 7, 2012, I posted the above mentioned recipe. This morning I realized that the printed recipe didn’t contain one of my last-minute additions to the soup: an 8-ounce can of tomato sauce. The original post has been updated to point to the revised recipe. Sorry for the error!
Favorite Beef Minestrone
Favorite Beef Minestrone
It’s 53° outside today, as we’re having a rare cool day, one of the coolest so far this Fall. This Favorite Beef Minestrone soup warms the body and the soul on a day like today, and takes less than an hour from start to finish before you’re sitting down enjoying that first taste. A normal serving of this would probably be about 11.5 ounces, but I had an extra serving, and I don’t feel like I’ve eaten too much. Ha-ha!
NOTE: When I first posted this recipe, there was an error. It should also contain an 8-ounce can of tomato sauce. The link above now correctly points to the revised recipe.
Sauteed Italian Chicken Breasts
Sauteed Italian Chicken Breasts
Back in the 1990s, I first tried this Sauteed Italian Chicken Breasts recipe with a can of Campbell’s Italian Tomato Soup, which has long since been discontinued. With some substitutions, I was able to achieve the same flavor using other ingredients. I don’t prepare it that often nowadays, because it’s too easy. Hmmmm…. It was one of those early efforts before I discovered that there were other herbs and spices out there besides garlic and pepper. By the way, this recipe contains garlic and pepper, among some other ingredients that just about everyone has in his/her spice cabinet or pantry. Don’t tell me that you don’t have a can of tomato soup there, too.
You’ll love this for it’s simple, fool-proof preparation, and satisfying taste. You’ll think you’ve been served in a fine Italian restaurant…or at least the neighborhood Italian bistro. Ha-ha! Enjoy!
Sauteed Italian Chicken Breasts Simmering in Skillet
