Are you looking for a tried-and-true, never-fail meatball recipe? Here is my favorite.

Start with one pound of ground beef. If discounted, so much the better. You’ll also need eggs, breadcrumbs, salt/pepper, garlic, dried Italian seasonings, and crushed red pepper.

Beat one egg, then add all the seasonings and 2 spoons of garlic. Measure a cup of Panko breadcrumbs. (If you don’t have panko, substitute regular crumbs, or even dried unflavored oats.)Add the panko to the egg mixture. Mix the raw meat into the moistened crumbs, then roll into balls and place on a baking sheet.

It should yield approximately 16 meatballs. Cook at 400 degrees for 25 minutes. These meatballs always come out moist and flavorful, especially if they’re swimming in sauce.

Usually, I serve it over pasta. Tonight, I’ll be using up some of the frozen ravioli I got on sale this week. It’s good either way!

What’s your favorite meatball recipe?

Remember when we discussed stretching chicken? Grab some and make this for dinner.

This recipe for Santa Fe Chicken uses only 2 pieces to feed an entire family! You’ll need salsa, black beans, corn, garlic, chicken, and Smart Balance.

Start by cooking the garlic.

Add some cooked, chopped chicken (fresh or leftover is fine). Add the remaining ingredients and mix thoroughly.

Serve over rice for a complete meal. This will make 4 good-size servings, or 6 small ones. If you omit the chicken, it makes a fine vegetarian meal. 

How much chicken does it take to feed your family?

There’s a high cost to wasting food—not just the money, but also the precious resource. In my house, broccoli florets are gobbled up. The stalks? Not so much. I used to save the stalks for dip, but nobody really liked that either.

My solution: broccoli slaw.

A bag of slaw in the grocery store costs around $2.00. I can make my version for less than half and it will feed a big crowd. If you haven’t tried this before, make it! It does require a bit of chopping. You can use the food processor, or just use a knife.

Take the leftover stalks and some carrots. Shred it chunky or fine, depending on taste. I like mine chunky.

To the shredded veggies, add salt/pepper to taste, 3 large spoonfuls of mayo, 1 capful of vinegar, and 1 packet of Splenda. (You may prefer it slightly sweeter and/or tangier; play around with the proportions.)

Mix and chill in the fridge for at least an hour (can be overnight). You’ll now be able to eat a huge bowl full of delicious homemade slaw.

I love to eat this with BBQ chicken or beef sandwiches and fresh corn. Not bad for something that’s considered “trash,” huh?

How do you reduce food waste?