Help with dinner?

Question

I have a lot of fresh broccoli to use up, I want to do broccoli, pasta, maybe mushrooms. I have frozen meatballs, and frozen boneless pork. The meal has to have meat (hubby is meat & potatoes all the way), I lean towards meatballs, and I prefer a one-dish meal. I have most staples to mix up some sort of sauce...what sounds good?

Answer 1

You could make tater tot casserole! It is very good and serves alot.
One large can of cream of mushroom soup
Broccoli(boiled or steamed)
cook up chicken,meatballs,hamburger(which ever you prefer)
saute onion
put in casserole dish & put tater tots on top
sprinkle shredded cheese and bacon bits over top and bake at 350 degrees for 25 to 30 minutes.

Answer 2

Cheesy Veggie-stuffed pork chops:
Pork chops 1 1/2 inch thick
1/2 c each celery, carrot, bell pepper, onion, finely chopped
(you can substitute any of the veggies for mushrooms, chopped)
salt & pepper
1/2 tsp thyme
1 c sharp cheddar

Heat oven to 350. Make a pocket into each por chop.
In skillet, saute veggies. Remove from heat and add rest of ingredients. Fill pocket with mixture. In same skillet brown chops on each side. Sprinkle with s&p. Place in ungreased baking dish. Cover and bake 30 more minutes.
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Cook your meatballs, and your pasta.
Throw together with spaghetti sauce or brown gravy ( I prefer brown gravy...yummy) Serve broccoli as a side and can top broccoli with cheese to spruce up if you want. :)

Answer 3

make the boneless pork with broccoli and cheese, if you wanna use mushrooms make up atype of mushroom sauce to smother the pork in, yummy. Hope this helps

Answer 4

Go to this website:

http://www.recipezaar.com/

Choose the recipes tab...you can begin choosing ingredients you have on hand and it will help you come up with recipes.

Hope this helps,
Laura

Answer 5

Spaghetti and Meatball Soup
Prep Time: 20 minutes Cook Time: 25 minutes
Yield: 4 servings
2 tablespoons extra-virgin olive oil
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano
1/2 cup Italian bread crumbs
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil. While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.

Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove soup from the stove. Serve soup with bread and cheese.
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Taco Soup
Prep Time: 15 minutes Cook Time: 6 hours
Yield: 12 to 16 servings
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
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Broccoli Casserole
Prep Time: 25 minutes Cook Time: 1 hour
Yield: 6 to 8 servings
1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon fresh ground black pepper
Flavor Pack from Ramen
6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
1 package chicken flavored Ramen noodles, broken up

Preheat oven to 350 degrees F.
In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

:)

Answer 6

try www.foodnetwork.com or www.kraftfoods.com, there's lots of websites that have alot of good stuff on them, good luck.