Wednesday afternoon at the ranch, cooking in my mom’s kitchen, thinking how fast life changes. I move to Amarillo this weekend for my summer internship at the American Quarter Horse Association, as the Marketing Intern. Praising the Lord for the great house I get to live in for three months, the opportunity to work for the premier equine breed association, and the chance to live in Texas for the summer. Truly, I am a lucky girl!

Now, for the recipe – my sister Amanda (11) came up with the idea for Cheesy Meatballs yesterday out of connivance. Because you see, our electricity was out yesterday and we could not cook in the oven, but we could cook on the gas stovetop. You never know what you will be dealing with here at my house; you have to be ready for anything. This was a success with no leftovers!

Cheesy Meatballs

2 lb. ground beef
2 c. crushed rice chex cereal
2 eggs
1 c. milk
3 T. Italian Seasoning
1 tsp. garlic salt
1 tsp. pepper
½ c. grated cheddar cheese

In a large mixing bowl, add beef. In a large plastic bag crush rice chex cereal either with your hands or with a rolling pin and pour over beef. Add the rest of the ingredients and mix thoroughly with your hands. Form into small meatballs, the size of golf balls is a great size.

 Heat a large iron skillet, add a small amount of oil and brown each side of the meatballs. Turn with a small spatula and when browned add

1 – 12 oz can of crushed tomatoes
½ cup water
4 c. cooked rice

Let simmer until done about 15 min. Before serving, sprinkle with more grated cheese as desired. This makes it very yummy, and fun way to eat meatballs in a different way. Serve on white rice.

Lydia Ann’s Spinach Salad

1 bag of spinach, washed and dried
1 avocado chopped
¼ c. crasins
¼ c. crushed salted almonds
Kraft: Sun Dried Tomato Vinaigrette


Cost Breakdown:

2 lb. beef  2.24/lb = 4.48
Rice Chex Cereal = 0.84
eggs = 0.99/dozen = 0.16
seasoning = 1.10
cheese = 1.80
rice = 1.10
spinach = 2.99
avocado = 2.50
crasins = 0.30
almonds = 0.10

Total = 15.37/8 = $1.92 a plate