Wednesday, November 6, 2013

Holiday Prep + Hawaiian Slow Cooker Meatballs

Yesterday I shared a picture of a store window with Christmas trees.   I also admit I have flipped through the radio more than once to see if I can find that one station that has Christmas music on really early.

Some people think it seems too soon to think about the holidays and I get it.  But I like to have my crap buttoned up by weekend of Thanksgiving the latest – Christmas cards done, presents bought, etc.  I want to spend the month of December enjoying every minute with my family.

Get It Done Tip: Which is why I am already eyeing recipes I might want to make from Thanksgiving through to New Years.  Just pinned the other day Christmas morning breakfast - Hash Brown & Egg Casserole and Fruit Candy Cane. J 

While I am trying to come off like I am all organized the truth of the matter is this is my version of amusement.  Love this stuff.  But in practicality it really pays to get some of that stuff out of the way now so you don’t have to think about it in the middle of work year-end wrap up, holiday parties and all that wrapping that will need to be done (it always sounds fun to me, but it never is!!).
Tonight’s dinner is a slow cooker adventure in using up the endless amounts of peppers I froze the past couple of weeks thanks to the crop share.  I thought it was alright, my husband and oldest liked it.  Little ones were ‘meh on it.
32 oz. package of precooked, frozen meatballs (I made my own – ground turkey, an egg, breadcrumbs and parsley)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced (I threw in more to get it moving out of my freezer)
1 cup of brown sugar (I did 1/2 cup)
2 Tbl. cornstarch
2/3 cup of white vinegar (I wouldn't recommend this much - that's the weird tang my little ones didn't like)
2 Tbl. Soy sauce

Place meatballs in crock pot and top with green pepper and drained pineapple chunks. 
In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. 
Pour sauce over meatballs, pineapple and green peppers. 
Cook on low for 3-4 hours or until heated through.
Serve over brown rice.

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