Broccoli & Cheese Twice Baked Potatoes

Broccoli & Cheese Twice Baked Potatoes
Source: Once A Month Mom

11 small-medium potatoes
1 (12.6 oz) pkg. baby broccoli florets, steamed
2 cups cheddar cheese, shredded #1
1 cup sour cream
1 cup ranch dressing
1 teaspoon garlic powder
1/2 cup cheddar cheese, shredded #2

1. Wash and poke holes in potatoes using a fork. Bake at 400 degrees for one hour. Remove potatoes from oven. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
2. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing and garlic powder. Mix well.
3. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2. *Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.

Freezing Directions:
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.

*Very very yummy! So yummy in fact, I was going to make two different types of twice baked potatoes, but after tasting these, I made two batches of this type instead.

Meatballs & Sauce (how creative of a name...)

Source: All Recipes

This recipe was one that I normally would have NEVER ever made because A) it looks gross to me, and B) the ingredients don't sound like it would turn out to be a very yummy dish (to me). My husband tried this recipe via a coworker and raved about it so much that I had to make it for him. I cooked this up and was pleased with just how simple it was to make, and how yummy it actually was. We had my parents over for dinner and all four adults and both of my children really enjoyed it. It's definitely a "keeper" in our household.

Meatballs & Sauce

2 lbs. Italian meatballs
1 can (10.75 oz) cream of mushroom soup, undiluted (or homemade equivalent)
2 cups (16 oz) sour cream
3/4 cup water

Mix together the cream of mushroom soup, sour cream and water. Place meatballs in a 9x11-inch pan. Pour sauce mixture over meatballs. Cover with foil and bake at 375* for 30-45 minutes or until completely heated through and sauce is bubbling hot. Serve with your favorite side (egg noodles, brown rice, mashed potatoes, etc.).

*I used my homemade turkey meatballs from the freezer, Campbell's Healthy Choice Cream of Mushroom Soup and low-fat sour cream. Using the lower-fat ingredients didn't compromise the taste/quality of the recipe at all.

**This recipe can also be heated/cooked in the crock pot until warmed.

***I also made this with three pounds of meatballs, but decided that I would max out at two pounds of meatballs per the wet ingredients listed above because I wanted it to be a bit more saucy than it was this time. So for a larger group, just double the ingredients and it will still be delicious.