Meal Prep for Two // Brown Family Goods

 Strawberry Fig Sauce:

16 ounces whole Strawberries Half-Pint of Figs preserved in syrup pinch of salt Cook the strawberries and figs in syrup together on medium-low heat until the strawberries are soft and break down easily. Use a stand or immersion blender to process the berries and figs until smooth. Taste and adjust for sweetness by adding sugar if you like. Strain the sauce through a mesh strainer before storing it in the refrigerator. Serve on pound cake, french toast, or biscuits. Ginger-Garlic Meatballs: 1 pound Ground Beef 1 Egg 1/2 C. Breadcrumbs or 1.5 Slices Bread 1/4 C Milk 3 Cloves Garlic minced 1 t. Ginger Powder 2 T. Soy Sauce 1/2 t. Sesame Oil 1/2 t. salt 1/2 t Pepper Italian Style Meatballs: 1 pound Ground Beef 1 Egg 1/2 C. Breadcrumbs or 1.5 Slices Bread 1/3 C Milk 1/2 C Parmesan Cheese 1 t. Italian Seasoning 2 t. Dried Parsley 1/2 Small Onion, finely chopped Either of the meatballs can be cooked in the oven at 400 degrees from frozen for 35-40 minutes until done. Top with your favorite sauce halfway through cooking. Serve with pasta or rice and with your choice of sides. French Toast Custard: 12 Eggs 1 Cup Milk 1/4 C Maple Syrup 1/2 t salt 2 t Cinnamon Use this custard to dredge your choice of bread and cook in a skillet or on a griddle until cooked through.