Slow Cooker Sweet and Sour Meatballs

I came across this recipe when my office threw me a wonderful pot luck bridal shower. One of the ladies brought this dish and literally everyone there asked for the recipe. Including me. (that's like 30 people!) When she emailed it to me, I couldn't believe the ingredients! Two things you would never think go together but so so so delicious- and it's easy peasy too!

Ingredients:
1 14oz bag of Armour Original Meatballs (about 28 meatballs per bag), they can go right in the slow cooker from the freezer!
1 cup bbq sauce (my co-worker recommends using Famous Dave's Original Flavor)
1 12oz. jar of currant or grape jelly (I think the currant gives the best flavor but both are good)

Directions:
Put all ingredients in the slow cooker and heat on low for 5 hours or high for 2.

Amazing Green Salad

My friend Brooke threw me the most amazing shower I've ever seen over the weekend. I swear that girl could overthrow Martha Stewart as the quintessential domestic goddess. She served a delicious lunch including this salad. I had to have the recipe. It has such a good taste with such a light and fresh dressing that it's perfect for a summer luncheon. It was a huge hit with all the guests.

Ingredients:

1 head romaine

1 head green leaf lettuce

1 c. cherry tomatoes, halved

2/3 c. slivered almonds, toasted

1/3 c. fresh parmesan, grated

3/4 c. swiss cheese

Dressing Ingredients:

1/4 c. fresh lemon juice

3/4 c. salad oil

2 cloves garlic, minced

1 tsp. salt

1/4 tsp. pepper

Directions:

Combine all the ingredients for the salad. In a blender, blend the ingredients for the dressing. Pour over the salad and toss to coat.

Greek Salad Pitas

For those of you that don't know, I consider myself an "almost vegetarian". By this I mean, I basically stick to a vegetarian diet, but I will occasionally eat chicken or fish. I can't give up the sushi. Lol! That being said, I try to find/create vegetarian recipes that make you feel like you aren't missing anything just because meat isn't apart of the meal.

These Greek Salad Pitas are so delicious and they are good for you too. These are great if you are wanting to have a light, refreshing lunch. You could also add chicken if you would like to try these, but don't want to make them vegetarian style. I found the recipe in The SuperMarket Diet CookBook by Janis Jibrin, but I have tweaked it a bit. Enjoy! =)

Prep: 20 minutes
Makes: 4 servings

Ingredients
1 can (15 ounces) garbanzo beans a.k.a. chickpeas
1/4 cup plain yogurt (I use Greek style yogurt for this recipe)
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
2 garlic cloves, peeled
4 pita breads (pockets or 6 to 7 inch circles)
3 cups lettuce (You can use whatever you like. I usually use romaine or baby spinach)
1 large tomato, diced
1 medium cucumber, peeled and thinly sliced
2 ounces feta cheese, crumbled

Directions
1. In food processor with knife blade attached, or in a blender, combine garbanzo beans, yogurt, olive oil, lemon juice, salt, pepper, cumin, and garlic; puree until smooth.

2. If using 6 to 7 inch circles instead of pita pockets, cut off top third of each pita to form a pocket. Use half of the bean mixture to divide evenly inside pockets.

3. Combine lettuce, tomato, cucumber, and feta; use to fill pockets. Top with remaining bean mixture.