Navajo Tacos

i've actually never tried navajo tacos...i don't know if the way we made them was legit or not, but they were pretty dang tasty nonetheless! rory was frustrated that i called them tacos. he thinks they don't fold well...i don't think you're supposed to fold them, hun. anyways, the bread was a snap to make and easy to cook as well. filling, inexpensive, and easy! three of my favorite words. ;) i just made some taco meat and added a can of pinto beans, to top them off. and of course, cheese, sour cream, tomatoes, and lettuce. 
  Navajo Tacos
from Chocolate on my Cranium

2 cups flour
1 TBSP baking powder
1 tsp. salt
3/4 - 1 cup hot water
oil for frying

Combine flour, baking powder, and salt in mixing bowl. Add the water a little at a time to make a soft dough. Knead a few times then let rest. You can actually let this rest for up to an hour but we cook them right away.

Pinch off balls of dough about the size of a golf ball. Roll out each ball on a floured surface with a rolling pin until dough is about 1/8 thick. Heat about 2 inches of oil in a deep pan to about 375 degrees. Fry dough one piece at a time until golden. Turn to cook other side. Drain on paper towels. If done correctly the fry bread will puff up with several bubbles in the dough. Makes about 7 pieces of fry bread.

Pile them high with chili or beans, shredded lettuce, shredded cheese, sliced olives, diced tomatoes, sour cream, and salsa. For dessert you can slather them with honey and butter. YUM!

Polynesian Glazed Meatballs

i love a good meatball. seriously we eat them like once a week at least. swedish style (ish), with the traditional spaghetti and sauce, and one of my faves, these polynesian glazed meatballs. it's one of the easiest meals, and i love to make it over and over. rory likes it too, he just picks out all the red peppers so all i get for my leftovers is red peppers and rice. good thing they're delectable.

i love using frozen meatballs, cause, for $5 a bag, you can't beat that. plus a bag usually lasts us three meatball meals. although it's getting tight with sadie eating "regular food" now. she loves her some meatballs.


Polynesian Glazed Meatballs
from Kraft Foods

1 tsp. oil

1 large red pepper, chopped

1 onion, chopped

1/4 cup Kraft Original Barbecue Sauce (or, rebel and don't use the name brand!)

1 tsp. ground ginger

1 tsp. garlic powder

2 cans (8 oz. each) pineapple chunks, drained, liquid reserved

12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups white rice, uncooked

HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.