Last week was chaotic

So last week was really chaotic.  Some dinner happened and some did not.  This has me thinking that if the season is fully underway during outdoor track with more meets, this cooking plan is going to be way ambitious for me.  I'll give it a couple of weeks and see how realistic it is to cook 3 nights a week.  I am leaning toward changing the days I cook or going to twice a week.  I have saved some money doing this so I am encouraged in that respect.  I have also managed to lose some weight by just being religious about taking my vitamins which do include probiotics, again if I take them religiously.  I have noticed my fingernails are stronger, my hair has grown more (it is now just below my waist if I have it down) and again I've dropped about 12 pounds.  I think it is the combo of all the elements of my life.  Track is in full swing, I'm making food that is generally minimally processed, I'm drinking more water and taking my vitamins like a good girl. (My mom would be so proud of me!)

OK, that said, this week I'm making Meatballs with Creamy Rice (a new recipe), Oven Fried Chicken and Kofta Kari.  We are not dining with our friends this week, sadly, but the two recipes we are having later this week were recipes I have made for them before.  They are yummy so they bear repeating in our repertoire.

Meatballs with Creamy Rice Skillet Supper comes from A Betty Crocker monthly magazine from who knows when.  When it was part of a book, it came from page 41.  It wants me to use frozen meatballs, but I'll make my own using my Swedish Meatball recipe.  Needless to say, I'll do that first and then finish the cooking of the meatballs within the directions of the recipe.  I won't need them to thaw, but I'll still cook them for the allotted recipe time to coincide with the time the meatballs would normally need to cook.  I've adapted the recipe accordingly.

Meatballs and Creamy Rice Skillet Supper

1½ lb. ground beef
½ c. grated onion
2 slices bread, crust removed broken into crumbs
1/3 c. milk
2 eggs
1 t. salt
½ t. pepper
⅛ t. nutmeg
Pinch allspice
1 T. sunflower oil
1 c. uncooked regular rice
1 can cream of celery soup
2½ c. water
1½ c. carrots, diced
   
   Combine the ground beef, onion, bread crumbs, milk, eggs, salt, pepper, nutmeg and allspice in a bowl.  Form 1 1/2" meatballs from the beef mixture.  Brown in a 12" skillet in the oil.  When the meatballs are browned on all sides, remove from the pan and set aside.
   In the same skillet, mix the rice, soup and water.  Heat to boiling; reduce the heat to medium-low.  Cover and cook 5 minutes.
   Stir in the carrots and meatballs into the rice mixture.  Cover; cook 10-15 minutes, stirring occasionally to prevent sticking, until the rice and carrots are tender and the meatballs are done. Serves 4-6.