October 9, 2014

Sweet & Sour Meatballs

Filed under: Food, Food blog, Homemade, Meals — Tags: , , , , , — prep2eat @ 4:38 pm

Our weather in New England is cool and crisp on most days now in October. This is our Autumn or Fall Season. Our trees turn from green leaves to orange, red, and yellow leaves before gently falling in piles to the ground. A gusty wind sometimes hurries the process.

People in New England prepare hearty soups and stews with colors to match the season with different Fall vegetables. We dress in layers and our taste buds long for richer flavors to warm our tummies.

Today I wanted to make an old favorite meatball recipe. I gathered my ingredients on hand and realized I did not have apricot preserves but I did have a jar of wild blackberry preserves. I knew a version of this recipe had been made with Concord grape jelly, so I was pretty sure the seedless wild blackberry preserves would blend in nicely into the sauce.

Sometimes playing with flavors enhances a special dish to wake up the taste buds and we enjoy a new favorite recipe.

Here is the original recipe I have for Sweet & Sour Meatballs

Cook for 1 hour in a covered pot (depends on the size of the meatballs)

1 lb ground beef (prepared as your favorite meatball recipe)
1/2 cup water
1/2 cup chili sauce
1/2 cup apricot preserves
1 tsp green tomato relish
Raisins, a small handful (optional)


1/2 cup wild blackberry preserves (omitting the apricot preserves)

The Cooking Process:

Large bowl
Large platter
Wooden spoon
Measuring cups
Measuring spoons
Large pot with matching lid
Large serving bowl
Large serving spoon
Oven mitts

Prepare the ground beef and roll into small or medium balls.
Into the uncooked ground beef, mix in one beaten egg, 1/4 cup ketchup, 1/4 cup Worcestchire Sauce, 1 tsp Kosher salt, 1/2 tsp crushed black pepper, and 1 cup Panko bread crumbs or more to allow the ground beef mixture to gently form a ball. Set the uncooked, prepared meatballs aside on a platter.

Put the large pot on the stove and add the water, chili sauce, preserves, tomato relish and raisins.
Turn the heat under the pot to medium high temperature until the mixture bubbles, about 2-3 min. and stir the bubbling mixture with a wooden spoon.
Gently add one meatball at a time and cover the pot.
Turn the bubbling sauce mixture down to a low temperature and keep covered.
Lift the cover to gently stir the half-cooked meatballs around in the sauce.
Continue to cook the meatballs in the sauce until the meat color turns from pink to brownish and the meatballs are firm.

Serve the cooked meatballs over your choice of grain, white or brown rice or quinoa.



December 9, 2013

Beef Stew

Filed under: Prep2eat — Tags: , , , , , — prep2eat @ 9:47 am

Beef Stew

Pot of Stew

November 15, 2013

Breakfast Scramble

Filed under: Prep2eat — Tags: , , , , , , , , — prep2eat @ 10:08 am



Photos by “The Souper” at Prep2eat 2013

Inspiring morning from another spectacular sunrise followed by a good cup of my brewed coffee. Next, a self-pampering health conscious first meal of the day. If you do not have time in the morning, have this meal at dinner time. 

Preparing chopped veggies can be done when you have time. Keep in the refrigerator in an appropriate container or small Baggie. Best storage tip is to keep onions separate.

Preparing this Breakfast Scramble is basically an overloaded omelette or not-quite-scrambled eggs. The cooking process begins with chopped onions sautéed in small amount of olive oil, to be followed by remaining  vegetables. Slight stirring around the fry pan with a spatula keeps the mixture from burning.

As the vegetables cook, turn down the burner on stove to low setting before adding the egg whites to the cooked vegetables. Note: if you want to save time, use egg whites from a carton purchased at the market rather than cracking and separating whole, fresh eggs.

My photos below of the preparation of this meal:


Chopped onions, brussel sprouts, zucchini, carrots, tomatoes, eggs.


Sauté vegetables on medium high heat.


Egg whites cooking in vegetable sauté.



Breakfast Scramble – my way



Seasoned with salt and pepper completes the blend of flavors.


What you will need to prepare this meal:

chopping board

kitchen knife

vegetable peeler

large fry pan or sauté pan


large bowl


Ingredients: two servings

onions, 1/2 chopped

brussel sprouts, four sliced into thin strips

zucchini, half of one small zucchini chopped into small pieces

carrot, one medium carrot, washed and peeled, cut into small pieces

tomato, one washed small tomato cut into small pieces or a handful of Cherry tomatoes, cut in halves

olive oil, 1-2 tbs.

kosher salt, 1/2 tsp.

black pepper, crushed, 1/4 tsp.


The sauté of vegetables is started on medium high heat on stove burner, then turned down to low setting before adding the egg whites to the pan. Cook slowly, flip in sections to cook on both sides of the mixture in the pan.

Enjoy the process of preparing a meal full of protein and vegetables. This is a no-stress healthy meal for morning or evening. Be creative with your personal vegetable choices. Surprise yourself with bold food choices – shop farm stands or markets for seasonal ingredients.






October 22, 2013

Pot of Vegetable Soup

Pot of Vegetable Soup

Spiced-up Soup with Red Pepper Flakes and Spices

September 30, 2013


Filed under: Prep2eat — Tags: , , , , , , , , — prep2eat @ 9:30 am


Fresh Applesauce – no sugar needed or other flavorings
Put washed, cut fresh apples in a large pot, core and all (Cortland & Macintosh), small amount of water, cover slightly, cook down until soft, run through food mill on medium. Done. Perfection!!!

June 22, 2013

Lasagna Pickups

Filed under: Food, Food blog, Prep2eat — Tags: , , , , , , , , — prep2eat @ 4:30 pm

Lasagna Pickups

Cute, mini appetizers using Won Ton Wrappers. Bake in cupcake pan. Lower fat content with ground white turkey (spiced up) and part skim Ricotta.

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