Dinner for all

A lot of my posts latly start with something caused by my being pregnant, but it really is a good scape goat for many issues in my life right now. So, being pregnant, usually in the first trimester, I have horrible food aversions and some morning sickness so I never feel like cooking. My poor family is at the mercy of my husband's cooking, which isn't bad, if you like eggs and tater tots for dinner every day.

Now that I am into the second trimester, I have my appetite back and the will to cook again. Also, it helps that the weather is coolng down. I enjoy cooking so much more when it's not 109 degrees outide. So, last night I made two new things (for our family) for dinner. Every one of us ate BOTH things and didn't complain. I'd say that's a good meal! It wasn't anything fancy, just meatballs and "Cracker Barrels" hash brown casserole, but it's definitely going in the recipe book as a keeper. I know that at least 4 out of the 5 of y'all who read this blog ;) have children around the same age as mine, so it might be helpful.

Jelly meatballs:

-1 jar of grape jelly
-1 jar of barbecue sauce (the tangier, the better to balance the sweet jelly)
-package of frozen meatballs

Place all ingredients in slow cooker and cook on low 4-5 hours.

Cracker Barrel hash brown casserole:
(this recipe seems super super indulgent because it's so creamy, but it gets the creaminess from low fat cream of chicken soup!)

Preheat oven to 350

-2 lbs frozen hash browns
-8 oz low fat sour cream
-1 stick butter, melted
-1 can reduced Fat cream of chicken soup
- 1/2 cup diced onion
- 1 to 2 cups shredded cheese

Spread frozen hash browns in greased 9x13 pan. Season with salt and pepper.
In a large bowl, combine sour cream through diced onion. Pour mixture on top of hash browns and spread evenly. Sprinkle with shredded cheese. Bake at 350 for 45 minutes.