Tangy Meatballs Recipe and Lemonade Pie

Tangy Meatballs Recipe and Lemonade Pie

This Tangy Meatballs Recipe and Lemonade Pie are part of an easy and delicious meal plan your family will love!

Tips:

• If you are making meatloaf or meatballs for company or something special and you aren’t sure if you have it seasoned right, take a small bit of the meat mixture, flatten it and fry. Taste to make sure all the seasonings are right.
• I often don’t have a crust on hand or have the time to make a crust but desserts like the one below can be made without a crust. Think of the calories you are saving.
• If you make your own salad dressing often, get a squeeze bottle and mark the outside of it with measurements. Mix the ingredients in it. Makes for easy measuring and serving.

Menu:

Tangy Meatballs
Rice
Steamed Veggies
Lemonade Pie

Recipes:

Tangy Meatballs Recipe

1 cup grape jelly
1 cup apple juice
1/2 cup Worcestershire sauce (optional)
1 cup ketchup
1 (8 ounce) can tomato sauce
4 pounds frozen Italian meatballs

In a small saucepan, combine everything but the meatballs. Cook and stir over medium heat until the jelly is melted. Remove from the heat.

Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and stir to coat. Cover and cook on low for 4 hours or until heated through.

 

Lemonade Pie

1 pkg. (.3 oz) lemon gelatin
1 pkg. (8 oz.) cream cheese, cubed then softened
1 3/4 tsp lemonade drink mix
1 graham cracker crust
whipped topping

Prepare gelatin according to the package instructions. Chill until almost set up. With a hand mixer or in a blender, add cream cheese and drink mix to gelatin, blending until smooth. Pour into the crust. Chill overnight. Serve with whipped topping.

 Tip: If you don’t have a crust on hand or don’t feel like making one, you can easily make this dessert without a crust and save the extra calories.

 

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