Cajun Meatballs

January 4, 2017 at 6:11 AM | Posted in baking, cooking | Leave a comment
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You can make these ahead of time and freeze them in resealable plastic bags, then add the sauce when heating them up. A quicker way to make these is to purchase a package of Honeysuckle White Turkey Meatballs or Jennie – O Turkey Meatballs and then when heating add your BBQ Sauce and Peach Preserve Sauce Mixture to them. Add Hot Sauce also to give them a little heat, optional. These make perfect appetizers for your upcoming Super Bowl Party or a treat for the family!



Cajun Meatballs

1 pound Lean Ground Turkey or Buffalo
1 1/2 teaspoons Frank’s Red Hot Sauce
2 tablespoons Cajun Seasoning
1 tablespoon Worcestershire Low Sodium Sauce
1 tablespoon Dried Parsley
1/4 cup finely chopped Onion
1/4 cup Progresso Italian Style Bread Crumbs
1/4 cup 2% Milk
1 Egg
1/2 cup BBQ Sauce
1/2 cup Smucker’s Sugar Free Peach Preserves

1 – Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 – In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3 – Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4 – In a small bowl, combine the barbeque sauce and peach preserves.
5 – When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips

October 26, 2013 at 5:37 PM | Posted in Bob Evan's, pork tenderloin | 4 Comments
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Today’s Menu: Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips



Down right cold around here! In the 20’s early and then in the 30’s but with one cold wind. Cloudy all day so it was a good day to stay in and be a couch potato. After a delicious Breakfast and a light Lunch it was time for dinner! I made what I had planned on making yesterday, until I was distracted by a beautiful Whole Roaster Chicken, a Peach Pork Tenderloin. Dinner tonight; Peach Pork Tenderloin w/ Mashed Potatoes and Asparagus Tips.


I came across the The Peach Pork Tenderloin recipe in an issue of Diabetes Forecast Magazine. I love Pork Tenderloin recipes and this one was no exception. A great spice seasoning mix of – 2 tsp. Ground Cumin, 1 tsp. Dried Thyme Leaves, 1 tsp. Dried Sage, 1 tsp. Ground Cinnamon, 1/4 tsp. Sea Salt, and 1/4 tsp. Ground Black Pepper. Then what really set taste buds going, 1/2 cup No Sugar Added Peach Preserves! What a great glaze this provided with for the Pork. It provided just the right amount of flavor, nothing over powering. This is one fantastic Pork Tenderloin dish, a keeper recipe! The Pork came out with that nice Peach Glaze and was moist and flavorful on the inside. Just season, baste, and bake (on 450 degrees). Bake for about 25 – 30 minutes or until the Pork reached 160 degrees by a meat thermometer in the thickest part of the Tenderloin. Easy to prepare, very little clean-up, and a delicious Pork Tenderloin with an incredible flavor.


For a side to go with the Pork I heated up my favorite Mashed Potatoes, Bob Evan’s Mashed Potatoes. Just microwave for a total of 6 minutes, and done. I also heated up a can of Del Monte Asparagus Cuts and Tips. Very good for canned Asparagus. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Chocolate Pudding.






Peach Pork Tenderloin

2 tsp. Ground Cumin
1 tsp. Dried Thyme Leaves
1 tsp. Dried Sage
1 tsp. Ground Cinnamon
1/4 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
2 Pork Tenderloins (1 lb. each)
1/2 cup No Sugar Added Peach Preserves



1) Preheat the oven to 450 degrees. Coat a rimmed baking sheet with Pam Cooking Spray; set aside
2) In a small bowl, combine all the spices. Rub the spice mixture over the tenderloins. Brush the tenderloins with the Peach Preserves.
3) Insert a meat thermometer into the thickest part of one tenderloin.
4) Roast the Pork for about 25 minutes or until the thermometer registers 160 degrees.
5) Remove the Pork from the oven and place on a platter. Let stand 10 minutes before carving.
Makes: 8 servings Serving Size: 3 oz.
Per Serving: Calories 125, Fat 3 g (Sat. Fat 1 g), Carbohydrate 4 g (Fiber 2 g, Sugars 0 g), Cholesterol 60 mg, Sodium 100 mg, Potassium 370 mg, Protein 22 g,

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