Multi-Grain Meatballs

2 lbs. lean ground beef
4 eggs
3 cups quinoa cooked
1 cup oat groats cooked
2 tsp garlic granules
1 tsp black pepper
1/2 cup Parmesan cheese
1 tsp salt
1/4 cup red wine vinegar
1/2 onion, finely chopped


Mix all ingredients until well blended. Roll into 1 inch balls. Bake or put in a sauce and cook until done.
Bake at 350


I like to freeze them already cooked. What you will do for this is bake them, let them cool down and then place them on a cookie sheet in the freezer. This way they will not stick together. After they are frozen put them in a zip-lock bag.

If they are not cooked yet one of my favorite ways to eat them is with a red sauce over them. You mix 3-8oz cans of tomato sauce with 2 Tbs Worcestershire sauce. Place meatballs in a casserole dish and pour red sauce over them. Bake covered with foil for 45 minutes. Uncover can bake another 15 more minutes.

French Toast Pancakes

• 4 whole Large Eggs
• 1 cup All-purpose Flour
• 1 cup Milk
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Vegetable Oil
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 1 teaspoon Vanilla (optional)
• ½ teaspoons Cinnamon, Optional
• 12 slices Bread (you'll Want Something Thick And Hearty To Stand Up To The Heavier Batter)
• 
  Beat eggs until fluffy. Beat in remaining ingredients (except bread). Heat a griddle over medium high heat until a drop of water skitters across the pan. Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust. Slather with butter and drizzle on some maple syrup. These also freeze well for breakfast later in the week.