Spaghetti with Chicken Meatballs #backtoschool #SundaySupper

Summer holidays are coming to an end and I’m already fretting over my daughter starting Middle School in September.I’ve heard parents moan about all the work the kids come home with and hope that its a smooth transition for her.While she starts Middle School, my son will start his First Grade and is very excited  about it!He’s already counting the days and cannot wait to go full-time like BIG KIDS.That also means that starting September, I need to pack lunches for both my kids and I’m constantly looking for ideas.You are too? Well then, we’ve got over 40 recipe ideas for you that I’m pretty sure will come in very handy while planning out your weekly lunches in our back-to-school Sunday Supper.

Spaghetti with Chicken Meatballs

 

When it comes to my kids’ favorites, there are certain foods that never fail like Spaghetti with meatballs.Since we don’t eat Beef, I always make meatballs using Chicken and it turns out great every single time.Plus there’s nothing like an authentic homemade sauce with carrots and celery that add so much flavor.I have to credit my sister’s mother-in-law for the recipe.She hails from Italy and cooks some of the best Italian dishes I’ve ever eaten.

Spaghetti with Chicken Meatballs 3

 

My Chicken meatballs are absolutely delicious bursting with flavors from the garlic, oregano and parmesan cheese.Instead of breadcrumbs,I soak a slice or two of bread in water, squeeze out the excess and add them into the chicken mixture.The moisture keeps the meatballs moist and juicy.You can make the meatballs and the sauce in advance.The sauce lasts for a week in the fridge.Just heat the sauce and the meatballs in the morning,add the spaghetti and you have one amazing lunch option that’s healthy and delicious!My kids love it and so will yours!

Spaghetti with Chicken Meatballs #backtoschool #SundaySupper

Ingredients

  • Spaghetti-1 lb
  • Sauce
  • 1 Large Onion-chopped
  • 3 Garlic cloves- finely chopped or crushed
  • Carrots peeled and chopped-1/2 cup
  • 2 Celery stalks-chopped
  • Can of crushed tomato-13 oz
  • Oregano-1 tsp
  • salt and pepper
  • Extra Virgin Olive Oil-3 tbsp
  • Chicken Meatballs-makes about 12-14
  • Ground Chicken-1 lb
  • 1tbsp grated onion
  • 2 Garlic Cloves-crushed or grated
  • 1 Egg
  • 2 slices bread soaked in water
  • Oregano-1 tsp
  • Parmesan cheese-1/2 cup
  • Salt
  • chopped parsley

Instructions

  1. Boil spaghetti according to the instructions.Reserve about 1/4 cup of the liquid and drain the rest.
  2. Sauce
  3. In a pot heat the olive oil and add the onions.
  4. Saute for a minute or two and add garlic.
  5. Saute for a minute and add the carrots and celery with some salt and pepper.
  6. Add the crushed tomatoes.Add the oregano,salt,pepper and mix.
  7. Bring to a boil, cover and cook on low for about 15 minutes until all incorporated.Add the reserved liquid to the sauce to thicken.
  8. Your marinara sauce is ready.
  9. Chicken Meatballs
  10. Squeeze excess water from the bread and add them into a deep mixing bowl.
  11. Add the rest of the ingredients and mix well.
  12. Form into balls and shallow fry them in a little oil until slightly golden.
  13. Add the balls into the sauceand cook for 10-15 minutes.Pour the sauce over the spaghetti.Sprinkle some fresh parmesan all over.
  14. Enjoy.

This event is hosted by Tammi from Momma’s Meals and Gwen from Simple Healthy Family and school lunches never looked this good!!

Back to School Beginnings

Back to School Lunches and Simple Suppers

Back to School Sips

Back to School Super Snacks

Back to School Sweets and Treats

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Easy Chicken Curry

Who doesn’t love a good Chicken Curry?Its an all time favorite Indian Dish and today I’ve got for you an easy version using Chicken Breasts that cooks fast and tastes delicious.This is my go-to curry even on weekdays and I use the same base substituting Chicken for Tofu,Paneer or veggies.This is a basic North Indian curry where the sauce consists of onions.ginger,garlic, tomatoes and spices.If you’re a curry lover that frequents local Indian restaurants to enjoy Indian food, I would suggest you try this recipe at home and see how easy it can be.

Easy Chicken Curry

I’ve used Chicken breasts here but you can also use Thighs or Drumsticks if you prefer.The joy of cooking Indian food lies in the fact that you get to smell all those wonderful spices during the cooking process and the end result is worth every bit of the effort.The onion mixture along with the spices and the tomatoes are simmered slowly for the flavors to develop before the chicken is added.The chicken gets coated in all those lovely flavors and you can enjoy it with some hot steaming rice or rotis.

Easy Chicken Curry 3

Easy Chicken Curry

Ingredients

  • Chicken Breasts- 1lb cubed
  • Onion-1 medium
  • Ginger-1 inch
  • Garlic-5 cloves
  • Cumin Seeds-1/2 tsp
  • Ground Cumin-2 tsp
  • Ground Coriander-2 tsp
  • Turmeric-1/2 tsp
  • Mild Red chili or paprika-1 tsp
  • Tomato-1 small pureed
  • Garam Masala-1 tsp
  • Water-1 cup
  • Salt-to taste
  • Oil-5 tbsp

Instructions

  1. Make a paste of the onion,ginger,garlic,cumin seeds with a little water in the food processor.
  2. In a wok or a deep skillet heat the oil.
  3. Add the onion paste and stir every few minutes until it starts changing color a bit and the raw smell disappears (about 5-6 minutes)
  4. Add all the spices except garam masala and continue to stir for a minute or two until aromatic.If you find the paste sticking to the bottom add a tbsp of water and stir to mix.
  5. Add the tomato puree and cook the mixture on low heat while stirriing at intervals until you see oil separating from the sides.
  6. Add the chicken pieces and mix.
  7. Add water, salt and garam masala.,Bring to a boil, cover and cook on med and then reduce the heat and continue cooking for about 8-10 minutes or until the chicken is tender.
  8. Garnish with cilantro.
  9. Serve hot with rice or roti.

Spinach Pesto Chicken Kebabs

Grilled foods cannot be complete without some juicy, moist kebabs.For our weekend bbq,I made these Chicken Kebabs with my  Spinach Pecan Pesto and it was just delicious.Spinach and Chicken go very well together and with the garlic and parmesan there’s some great flavors going on in these kebabs.You can use your own favorite pesto for this recipe.I just happened to have some fresh spinach waiting to be used and always have pecans on hand.

Spinach Pesto Chicken Kebabs

As I mentioned in my earlier post, I’ve been busy entertaining this summer and luckily was able to take pictures of these gorgeous kebabs.I added some onions and peppers for some extra crunch.The kebabs were marinated in the pesto for about 4 hours and grilled for about 7-8 minnutes on each side until they developed all those yummy grill marks.

spinach pecan pesto

My Spinach Pecan Pesto is super easy and is a great way to enjoy some clean, healthy flavors in your food.Apart from using it in your favorite pasta, you can also use it as a condiment/dip,marinade,base in your wraps/burritos, sandwich and so on.

I served the kebabs with some Couscous Tabbouleh alongside some grilled veggies for a delicious summer meal.Not to be missed this season.Enjoy!

Spinach Pesto Chicken Kebabs 1

 

Spinach Pesto Chicken Kebabs

Ingredients

  • Chicken Breasts cubed-1 lb
  • Spinach Pecan Pesto-5-6 tbsp
  • Onions-1 large cubed
  • Peppers-2 cubed
  • Grape tomatoes-5-6
  • Salt and pepper
  • Olive Oil

Instructions

  1. Marinate the chicken in the pesto for about 4 hours.
  2. Arrange the chicken,onions,peppers,grapr tomatoes on a skewer.
  3. Sprinkle some salt and pepper all over and grill for about 7-8 minutes turning every few minutes until evenly cooked.

Easy Plum Cake

Bright sunny days
gleaming sunshine
on my face,
invigorating,
rejuvenating,
joy of summer
a season,so awaited
for all it brings,
folks elated

Easy Plum Cake

summer foods and fruits
in abundance,
cherries,berries and plums
Ah plums,
that’s what I need
to revel in,
a dessert indeed

Easy Plum Cake 5

a cake
a delight,
with juicy plums,
all in sight,
a bite is all you need,
to make you crave
this indulgent treat,
on a summer day so fine
in all its beauty,
so divine

Easy Plum Cake

Ingredients

  • Unsalted Butter-1 1/2 sticks room temperature
  • All Purpose Flour-1 1/2 cups plus 2 tbsp
  • Baking Soda-1/2 tsp
  • Salt-1/4 tsp
  • Packed Light brown sugar-1/2 cup
  • granulated sugar-1/2 cup
  • Large eggs-3
  • Pure Vanilla Extract-1 tsp
  • Sour Cream-1/4 cup
  • Plums-4 halved,pitted and cut into eighths
  • Confectioner's sugar for dusting

Instructions

  1. Preheat the oven to 375 degrees.
  2. Grease a 9 inch cake pan or baking pan lined with parchment paper.
  3. Using an electric mixer beat butter and sugars until light andf fluffy.
  4. In a large bowl mix the flour,baking soda and salt.
  5. With mixer on low,beat in eggs one at a time until incorporated.
  6. Beat in vanilla.
  7. Add in 1/2 of the flour mixture,then sour cream followed by the rest of the flour mixture.Mix until just combined.
  8. Spread batter into pan and smooth the top with a knife.
  9. Arrange the plums at the top.
  10. Bake for 35-40 minutes or until the a toothpick inserted in the center comes out clean.
  11. Dust with confectioner's sugar once cooled.

Recipe Source-Martha Stewart

 

 

 

Mixed Vegetable Curry

Is it just me or this summer is really going-by way too fast!We’re already inching towards the end of July and there’s just one more month of summer vacation left.I’ve been busy with lots of entertaining and cooking, but somehow not all recipes make it to my blog.I cooked a variety of dishes this past month, but couldn’t take pictures of any.But I promise you that those recipes will be made again so I can share them with you!

Mixed Vegetable Curry 2

With so much going on during the summer, easy family recipes is what everyone is look for, and I’ve got for you exactly that.An easy Mixed Vegetable Curry that you can make using your favorite frozen mixed vegetable pack.I like to add in some fresh cauliflower for some body and also some extra flavor.This dish is a staple if I’m in a rush or if we’ve been out all day and need something fast on the table.

Mixed Vegetable Curry 1

I make it just like any other Indian sauce beginning with browning the onions followed by ginger-garlic, spices and tomatoes.The spices I use are typically ground cumin,coriander,garam masala, turmeric and  chili.The redolence is unbelievable and the once the veggies are added into the sauce, its just waiting to be scooped up with some warm rotis or naan.If you desire the sauce more creamier, you could also add a tablespoon of some sour cream or heavy cream towards the end.Enjoy.

Mixed Vegetable Curry

Ingredients

  • 2 cups of frozen mixed veg pck
  • 1 cup fresh small cauliflower florets
  • Onions-2 small finely chopped
  • Fresh crushed ginger-2 tsp
  • Fresh crushed garlic-2 tsp
  • Tomatoes-2 small pureed
  • Ground cumin-1 tsp
  • Ground coriander-2 tsp
  • Turmeric-1/2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1/2 tsp
  • Water-1/2 cup or more if req
  • Oil-3 tbsp
  • Salt to tatse

Instructions

  1. In a skillet heat oil and add onions.
  2. Brown until golden on medium heat and add ginger and garlic.
  3. Saute for a minute and add the spices.
  4. Saute for another minute or two until aromatic and add the tomato puree.
  5. Cook the mixture until you see oil separating from the sides.
  6. Add the veggies and cauliflower along with salt.Mix well.
  7. Add water and cook for about 8-10 minutes or until the veggies are cooked.Check the seasonings.
  8. Add cream if desired.
  9. Enjoy.