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9 Deaths Associated With US Listeria Outbreak

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9 Deaths Associated With US Listeria Outbreak


Yesterday, the Centers for Disease Control and Prevention (CDC) reported an update on the ongoing listeria outbreak in the US associated with the Boar’s Head deli meat, which has now risen to 9 deaths associated with the foodborne infection. In addition, there have been 14 new hospitalizations bringing the total number to 57, and 5 new states bringing the total number to 18 states being affected by it.1

Products Recalled

CDC says one of the products still being recalled is the Boar’s Head Ready-to-Eat Liverwurst Products. The products being recalled has the following aspects:

  • Produced between June 11, 2024 and July 17, 2024, and have a 44-day shelf-life
  • “Boar’s Head Strassburger Brand Liverwurst made in Virginia”
  • 3.5 pound loaves in plastic casing, or various weight packages sliced in retail delis
  • Sell by dates range from July 25, 2024, to August 30, 20241

In addition, consumers should be aware of other Boar’s Head recalled deli products, including prepackaged deli products, in shelf life from this establishment. Consumers should look for “EST. 12612” or “P-12612” inside the USDA mark of inspection on the product labels.1

Contagion also did include information on other products in recent reporting and to find out more specific recalled products, check out the story here.

Boar’s Head Statement

In a letter dated August 15, the company offered further insights on the recall. “It’s important to note that this recall only affects certain products sliced fresh from the deli counter, and a limited number of pre-packaged retail sausage, frankfurter, and bacon products produced at one plant. Most Boar’s Head products, which are produced at other plants, are not affected by the recall,” the company wrote on its site.2

On the page, Boar’s Head listed products that were not part of the recall.

What Businesses and Consumers Should Do

For businesses that sell the products, CDC recommends the following:

  • Thoroughly clean and sanitize all food and non-food surfaces, including deli slicers.
  • Throw away any open meats and cheeses in the deli.
  • USDA-FSIS is advising delis to not use any opened deli products because recalled products can cross-contaminate other deli meats and cheeses.
  • Always follow USDA-FSIS best practices for controlling Listeria contamination in deli areas.1

Consumers who have purchased these recalled products are advised not to eat them and to either discard them or return them to the place of purchase. FSIS advises retail delis to thoroughly clean and sanitize all food and non-food surfaces and discard any opened meats and cheeses. Retailers can consult FSIS’s “Best Practices Guidance for Controlling Listeria monocytogenes in Retail Delicatessens” for detailed steps to prevent contamination of ready-to-eat foods, such as deli meats and salads, that are prepared or sliced in-store and consumed at home. For more information, contact Boar’s Head Provisions Co., Inc. at 1-800-352-6277, or the USDA Meat and Poultry Hotline at 888-674-6854.3

References
1.Listeria Outbreak Linked to Meats Sliced at Delis. CDC. August 28, 2024. Accessed August 29, 2024.
https://www.cdc.gov/listeria/outbreaks/delimeats-7-24.html
2. July 2024 Product Recall Information. Boar’s Head website. August 15, 2024. Accessed August 29, 2024. 
https://boarshead.com/products-recall-2024
3. Boar’s Head Provisions Co. Expands Recall for Ready-To-Eat Meat and Poultry Products Due to Possible Listeria Contamination. USDA. Published July 30, 2024. Accessed August 29, 2024.
https://www.fsis.usda.gov/recalls-alerts/boars-head-provisions-co–expands-recall-ready-eat-meat-and-poultry-products-due?permalink=DD140E0D3B094C8DAB8660A2EBE2610431B2A066DC85FAA33FDD5BDA94CF1C2F



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Homemade Spaghetti Sauce Recipe | The Recipe Critic

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Homemade Spaghetti Sauce Recipe | The Recipe Critic


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

There’s no need to purchase store-bought sauce, with this hearty and flavorful Homemade Spaghetti Sauce. Simple ingredients such as ground beef, onion, garlic, and spices of oregano and basil bring a bold flavor to this simple sauce.

This recipe is extremely simple. If you like easy Italian-inspired sauce that you can make at home then you need to try this Bolognese Sauce or this Alfredo Sauce recipe!

Top close view of homemade spaghetti sauce in a silver pan with a wood spoon.

Reasons to Make Homemade Spaghetti Sauce

  • Affordable: Making spaghetti sauce at home is easy, delicious, and way more affordable than restaurant prices!
  • Quality Ingredients: Fresh ingredients make the best sauce and it tastes way better!
  • Food Storage: You can easily prepare this sauce and have plenty for leftovers or for freezing and using later.

Homemade Spaghetti Sauce

Homemade spaghetti sauce is a classic recipe that can be prepared quickly and one everyone will love. This simple sauce is not only nostalgic but classic for a good reason. You’ll love the flavorful tomato base and the combination of the beef and sausage. And to make it even better, it’s finished off with fresh herbs and parmesan cheese. My family can not get enough of it!

It’s the perfect spaghetti sauce to use in multiple recipes. Make a big batch and use it in recipes like this sheet pan lasagna, rigatoni, or this easy spaghetti pie!

Ingredients in Spaghetti Meat Sauce

Everyone has their favorite recipe, but the best sauces are often the most basic. Use simple ingredients to make this delicious homemade spaghetti sauce.

Ingredients labeled to make homemade spaghetti sauce.
  • Olive Oil: choose a high-quality olive oil to brown the meat and sauté the onions and garlic. This will only add to the flavor.
  • Ground Beef: the type of ground beef is entirely up to and you can also switch out the ground beef for ground sausage.
  • Yellow Onion: the onion brings a mild bite to the sauce which is a key flavor in spaghetti sauce.
  • Garlic Cloves: these minced cloves bring the most powerful flavor that is so common in Italian recipes. Using freshly minced garlic will also bring about the best flavor.
  • Tomato Paste: adding the tomato paste helps to thicken the sauce, but it also brings a strong flavor that is heightened when stirred in and cooked after the onions and garlic are cooked.
  • Diced Tomatoes or Crushed Tomatoes: for a smoother sauce use crushed tomatoes and for a chunkier sauce go with diced tomatoes. Either one makes a delicious sauce.
  • Water: this helps to bring the sauce together and you may use more or less to thicken or thin it.
  • Sugar: This helps balance the acidity of the tomatoes with a little sweetness.
  • Worcestershire: The umami flavor this brings to the sauce makes the meatiness deeper and more complex.
  • Italian Seasoning: this classic spice adds a peppery flavor to the sauce.
  • Grated Parmesan Cheese: Adding parmesan cheese is optional, but strongly suggested for that delicious cheesy flavor.
  • Fresh Basil: the fresh aroma of this peppery-flavored leaf also adds a small hint of mint.

How to Make Spaghetti Sauce

Follow my easy step-by-step instructions below for making homemade spaghetti sauce. You’re going to love this recipe!

First photo of the meat browning in a pan.
Second photo of the onion and garlic cooking in a pan.
Third photo of the cooked meat mixture and seasonings added to the sauce.
Fourth photo of the cheese and basil added to the sauce.
  1. Brown the Meat: Add 1 tablespoon of the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and Italian sausage and cook until no pink remains, breaking up the meat as it cooks. Use a slotted spoon to remove the meat from the pan and drain the fat, except for a couple of tablespoons you may leave in the pan.
  2. Sauté the Onions and Garlic: Add the remaining olive oil and the onions to the pan and cook over medium heat for 3-4 minutes, until the onions turn translucent. Add the garlic and cook for another minute, until the garlic is very fragrant.
  3. Add the Cooked Meat and Simmer the Sauce: Stir in the tomato paste and cook for another minute. Once the tomato paste becomes fragrant, add the meat and the remaining ingredients except the parmesan cheese and basil. Cook until boiling. Reduce the heat and simmer for 20-25 minutes.
  4. Stir in Cheese and Basil: Stir the parmesan and basil into the finished sauce and serve over your choice of noodles.
Close view of a wood spoon lifting up homemade spaghetti sauce.

Instant Pot Instructions

It’s easy to make spaghetti sauce in the Instant Pot! Follow these instructions for using the instant pot:

  1. Brown the Meat: Push the “sauté” button to heat the olive oil. Brown the meat and use a slotted spoon to remove it.
  2. Add Onion and Garlic: Add the remaining tablespoon of olive oil and then sauté the onion for 4 minutes and then add the garlic to cook for an additional 1 minute.
  3. Add Remaining Ingredients: Add the remaining ingredients except for the parmesan and basil.
  4. Seal and Cook: Cover and seal the lid. Set the manual/pressure cook button to 10 minutes. When the time is up let the pressure release naturally for 10 minutes and move the valve to vent.
  5. Stir in Cheese and Enjoy: Remove the lid and stir in the grated parmesan.

Tips for Making the Best Homemade Spaghetti Sauce

Make homemade spaghetti sauce just the way you like it! You have the control to choose the consistency, adjust the seasonings, or make it meatless. Here’s how:

  • Thinner Sauce: For a thinner sauce, that is big on tomato chunks use canned diced tomatoes.
  • Thicker Sauce: Use crushed tomatoes for a smoother sauce that has a thicker base to it.
  • Garlic: You can add more than 5 garlic cloves for added flavor. You can also substitute 1 tablespoon of garlic powder if you dislike the fresh garlic pieces’ texture.
  • Sugar: I think sugar is the secret ingredient because it enhances the tomatoes’ sweetness and balances out the acidity. You may omit the sugar if you prefer.
  • Herbs: Italian seasoning has all the wonderful herbs that add flavor to this sauce, but you may add additional oregano and fresh basil if you’d like to intensify the herbs.
  • Meatless: You can easily leave the meat out of this sauce for more of a marinara-type sauce. If you choose to leave out the meat I suggest using a 28-ounce can of crushed tomatoes and a 28-ounce can of diced tomatoes.

How to Store Spaghetti Sauce

Homemade spaghetti sauce is perfect for storing in the fridge and the freezer! I like to make a big batch to have on hand in the freezer for busy days.

  • In the Refrigerator: Place the spaghetti sauce in an airtight container. Store it in the refrigerator for up to 5 days.
  • In the Freezer: This sauce can easily be frozen and saved for later. To freeze the sauce let it come to room temperature before placing it in a ziptop bag or an air-tight storage container. Make sure to include the date. The sauce will last for about 6 months in the freezer.

Close view of homemade spaghetti sauce spooning on top of a bowl of noodles.

More Delicious Pasta Recipes

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  • Add 1 tablespoon of the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and Italian sausage and cook until no pink remains, breaking up the meat as it cooks.

  • Use a slotted spoon to remove the meat from the pan and drain the fat, except for a couple of tablespoons you may leave in the pan.

  • Add the remaining olive oil and the onions to the pan and cook over medium heat for 3-4 minutes, until the onions turn translucent. Add the garlic and cook for another minute, until the garlic is very fragrant.

  • Stir in the tomato paste and cook for an additional minute. Once the tomato paste becomes fragrant, add the meat and the remaining ingredients except the parmesan cheese and basil. Cook until boiling. Reduce the heat and simmer for 20-25 minutes.

  • Stir the parmesan and basil into the finished sauce and serve over your choice of noodles.

Updated on August 29, 2024
Originally Posted on May 25, 2020

Calories: 231kcalCarbohydrates: 6gProtein: 10gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 43mgSodium: 637mgPotassium: 286mgFiber: 1gSugar: 3gVitamin A: 181IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Homemade Aloe Vera Lotion

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Homemade Aloe Vera Lotion


I try to hydrate and drink plenty of minerals (including salt water), but sometimes my skin needs a little more hydration. This aloe vera lotion softens dry skin and leaves skin feeling moisturized. It works great as a body lotion or a face lotion. Even better, it contains just a few simple ingredients!

This moisturizing lotion combines organic aloe vera gel, rich shea butter, and nourishing almond oil. All without the parabens, sulfates, and dimethicone found in many store-bought skin care products.

Aloe Vera Body Lotion

As the weather gets cooler many of us find our skin gets drier. Living in a humid climate I don’t have this problem as much anymore. However, sometimes my skin needs some light hydration. While I love lotion bars and this homemade lotion for intense nourishing, this aloe lotion is great when you want something lighter.

Aloe has a similar feeling to glycerin in skin care recipes, but it doesn’t feel quite as sticky. It absorbs well into the skin without leaving a greasy feeling. If you’re using fresh aloe from a plant, this lotion will only last a week or two before it goes bad. Aloe vera gel sold in stores and online is preserved and will last longer, up to 6 weeks.

Skin Benefits of Aloe Vera

I keep an aloe plant in my home because I love them so much! Not only are they great for treating burns, but they work well for other skin irritations. You’ve probably used aloe vera gel at some point to soothe a sunburn.

Aloe barbadensis leaf juice is rich in nutrients like potassium, vitamin C, vitamin E, beta-carotene, and antioxidants. It also helps our skin create hyaluronic acid and boosts collagen production to keep skin firm and wrinkle-free. Aloe helps skin be more elastic and supple so it “bounces back.”

Ingredient Options

This lotion can also be used as a face cream. It can work well for those with acne or eczema too, depending on the exact ingredients you use. Oils like olive and avocado oil are great for dry or more mature skin types. If you’re prone to acne or want to reduce the appearance of wrinkles, then adding some rosehip seed oil is a good choice. I prefer sweet almond (non-greasy) or jojoba, which mimics skin’s sebum and sinks into the skin nicely.

I use shea butter for an extra rich feel, but it’s optional. You could also use cocoa butter or mango butter instead. Cocoa butter is more intensely moisturizing, while mango butter is very light and absorbs fast.

Homemade Aloe Vera Lotion

This aloe-based lotion is smooth and lighter than some options. Great for all skin types and even little ones!

Yield: 6.5 ounces

Author: Katie Wells

  • Melt the beeswax, oil, and shea butter (if using) in a double boiler or glass bowl over a pan of water.

  • Remove from heat and pour into a blender or mason jar (if using an immersion blender). You can also use a stand mixer for this.

  • Add the vitamin E (if using) and any essential oils.

  • Let cool to room temperature. You want it to be room temperature and just barely starting to harden around the edges. This will help make sure that the lotion emulsifies correctly.

  • Add the Leucidal complete to the aloe if using.

  • Start blending on low using a blender or immersion blender. Very slowly, start adding room temperature aloe vera gel until incorporated. Use a spatula to wipe down the sides and re-blend a few times until fully incorporated.

  • Store in a glass jar in the fridge for up to six weeks.

If your family goes through a lot of lotion then feel free to double the recipe.

Preserving and Storing the Lotion

Vitamin E helps the oils from oxidizing as fast but will not preserve the lotion. If you want to use a natural preservative you can add some Leucidal complete to slow microbe growth. With the preservative, it should last for several months in the fridge.

As always, be sure to keep in a cool, dark place away from direct light and heat. Bathroom counters in moist bathrooms are not the best place! And only use clean fingers to apply.

Try making homemade non-toxic sunscreen too.

Have you ever made your own lotion before? Leave a comment and let me know!



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This Month in C diff News and Research

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This Month in C diff News and Research



A study on vancomycin treatment, new data on the investigational Pfizer C diff vaccine, how individual antibiotics are ranked by risk for C difficile infection, and more.



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Aging with HIV, Multidrug Resistance, and Vaccine Development

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Aging with HIV, Multidrug Resistance, and Vaccine Development


This is the second episode of our 3-part series on HIV care and management. This is a continuing collaboration working with our partners Contemporary Pediatrics and Contemporary OB/GYN.

This series discusses several aspects of HIV care including clinical management, therapies, vaccines, and multidrug resistance.

Our panel of clinicians includes:

  • MJ Kasten, MD, associate professor of Medicine, consultant, Division of Public Health, Infectious Diseases, and Occupational Medicine, Department of Internal Medicine, Mayo Clinic
  • Natasha Hoyte, MPH, CPNP-PC, New York-Presbyterian School Based Health Centers
  • Aimalohi Ahonkhai, MD, MPH, associate physician, medicine at the Massachusetts General Hospital, associate director of the Bio-behavioral and Community Science Core and director of the Community Engaged Research Program for the Harvard University Center for AIDS Research
  • Jessica Castilho, MD, associate professor of Medicine, Division of Infectious Diseases, associate professor Dept. of Health Policy, Vanderbilt University Medical Center

In this episode, the panel provides clinical feedback on HIV and aging, multidrug resistant HIV, and vaccines.

Castilho says for those patients who are older and who have managed HIV as a chronic condition for years can often be at a higher risk of aging comorbidities.

“We’ve already heard that HIV treatment has become a lot easier, but the health concerns of older adults living with HIV are increasingly complex, not necessarily because of management of their HIV, but because of the excess and often earlier onset of these comorbidities that many people with HIV experience,” Castilho said. “They are at higher risk for conditions like high blood pressure or diabetes, heart disease, certain cancers, and other conditions which really affect their daily quality of life and physical function. So, many times the health concerns that we’re encountering and patients are managing on a daily basis are not HIV, but are these chronic comorbidities, and their subsequent conditions like polypharmacy or needing to navigate taking multiple medications.”

With regards to an HIV vaccine, the clinicians acknowledge the complexity of developing a vaccine, but acknowledge another virus that was helped in the process.

“Using COVID as an analogy is helpful because we all experienced viral evolution and understanding how certain parts of a virus can change over time that we needed different vaccines to manage the COVID pandemic and HIV…so it makes it inordinately challenging to find a vaccine,” Ahonkhai said. “The virus itself is very smart and very tricky, and makes this challenging. A lot of mRNA research that led to the COVID vaccine being developed had come out of the HIV field. So, we have HIV to thank even though we don’t have a vaccine for HIV just yet…but I think we’re all hopeful that we can get there.”

Stay tuned for final episode which will appear next week.



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Rapid Diagnostic Tests for Gastrointestinal Infectious Diseases

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Rapid Diagnostic Tests for Gastrointestinal Infectious Diseases


Rapid V Cholerae Test O1 and O139

Image credits: MP

MP Biomedicals has introduced a new series of in vitro diagnostic tests that use immunochromatographic technology to detect gastrointestinal pathogens.The new kits focus on Helicobacter pylori, Salmonella typhi, and Vibrio cholerae serogroups O1 and O139. These diagnostic tools are designed to provide rapid and accurate results, enhancing the ability of healthcare professionals to detect and manage gastrointestinal infections.1

“We are excited to introduce these cutting-edge diagnostic kits, which represent a significant advancement in the field of gastrointestinal health,” according to MP Biomedical. “Our goal is to provide healthcare professionals with the tools they need to make accurate and timely diagnostics, ultimately improving patient care and outcomes. These kits reflect our commitment to innovation and excellence in the clinical diagnostics industry.”1

Key features of these diagnostic kits include CE-marking, suitability for professional in-vitro diagnostic use only, accuracy, rapid results, a one-step procedure, and no cross-reaction.1

Main Takeaways

  1. MP Biomedicals has introduced new rapid diagnostic tests for gastrointestinal pathogens, including Helicobacter pylori, Salmonella typhi, and Vibrio cholerae serogroups O1 and O139.
  2. The kits feature rapid, accurate results with a one-step procedure and are CE-marked for professional use, minimizing cross-reaction for reliable detection.
  3. These tests have public health implications by improving diagnosis and management of infections, potentially reducing gastric cancer risk, and aiding in the prevention of cholera outbreaks.

New Kits Overview

Rapid H pylori Antigen Test Card: An in-vitro qualitative assay for detecting H pylori antigens in human stool specimens. It aids in diagnosing H pylori infection, monitoring therapeutic effectiveness, and confirming eradication in peptic ulcer patients.1

According to research from Clinical Gastroenterology and Hepatology in April, H pylori is a major cause of gastric cancer (GC), particularly affecting racial and ethnic minorities who are also at higher risk for GC. Despite its classification as a Group 1 carcinogen and evidence showing that HP eradication lowers GC risk and mortality, routine screening is not currently practiced in the US. This targeted HP testing could potentially reduce GC incidence in high-risk populations.2

Rapid Salmonella typhi IgG/IgM Combo Test Card: This assay detects anti-S typhi antibodies in blood, plasma, or serum. It assists in diagnosing Salmonella typhi infections.

Typhoid and paratyphoid fevers, caused by Salmonella bacteria, are severe and life-threatening diseases often contracted during international travel to areas with poor sanitation. Routine testing can be limited in regions with fewer healthcare resources, so travelers or those at higher risk may need to seek specific medical advice or specialized services for testing.3

Rapid V cholerae O139 Test: Designed for the qualitative detection of Vibrio cholerae serogroup O139 in fecal samples, environmental water, or food. Also, the Rapid V cholerae O1 Test is like the O139 test but focuses on Vibrio cholerae serogroup O1. It is used for screening in fecal, water, or food specimens.1 By detecting these serogroups in water and food, these tests help prevent the spread of cholera in communities, safeguarding public health. With high mortality if untreated, accurate diagnosis enables timely treatment and containment, preventing outbreaks, especially in endemic regions or among travelers.4

These kits are available for order and reflect MP Biomedicals’ commitment to innovation in clinical diagnostics. Utilizing immunochromatographic technology, these tests are expected to improve diagnostic accuracy and efficiency in managing gastrointestinal infections.

References

  1. MP Biomedicals announces the launch of advanced gastrointestinal diseases diagnostic kits. NewsMedical. August 27, 2024. Accessed August 28, 2024. https://www.news-medical.net/news/20240827/MP-Biomedicals-announces-the-launch-of-advanced-gastrointestinal-diseases-diagnostic-kits.aspx
  2. Shria Kumar et al, Barriers to Community-Based Eradication of Helicobacter pylori Infection, Clinical Gastroenterology and Hepatology (2024). April 3, 2024. Accessed August 28, 2024. DOI: 10.1016/j.cgh.2024.03.008
  3. About Typhoid Fever and Paratyphoid Fever. CDC. April 25, 2024. Accessed August 28, 2024. https://www.cdc.gov/typhoid-fever/about/index.html
  4. Pindyck T, Gutelius B, Mintz E. Cholera. CDC Yellow Book 2024. Accessed August 28, 2024. https://wwwnc.cdc.gov/travel/yellowbook/2024/infections-diseases/cholera#:~:text=In%20the%20United%20States%2C%20cholera,patient%20with%20acute%2C%20watery%20diarrhea.



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Swedish Meatball Casserole | The Recipe Critic

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Swedish Meatball Casserole | The Recipe Critic


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Swedish Meatball Casserole is a classic comfort meal the whole family will enjoy! Tender meatballs are layered over perfectly cooked pasta and baked in a rich, creamy gravy. This dinner recipe is easy enough to make during the week but also deliciously impressive for entertaining!

Overhead shot of Swedish meatball casserole.

Reasons You’ll Love This Recipe

  • Super flavorful: You will love the warm, cozy flavors of the allspice and nutmeg. They perfectly balance the bold flavors of the Dijon mustard and Worcestershire.
  • Simple to Make: This meatball casserole recipe is a breeze to make, as it uses frozen meatballs. Simply boil the pasta and mix the sauce together, and you’re all set!
  • Kid-Friendly: The combination of simple ingredients like meatballs and noodles in a creamy sauce will make this one of your kid’s favorite meals.

Ingredients You’ll Need

This Swedish meatball casserole recipe only requires a handful of simple ingredients. Plus, many of the ingredients are pantry staples! See the recipe card below for exact measurements.

  • Pasta: I use rotini pasta for this recipe because it holds the delicious sauce so well! However, you can swap this out for any other type of short noodle, like penne or rigatoni.
  • Meatballs: Frozen meatballs make this casserole a breeze to prepare!
  • Butter: Adds richness to the sauce.
  • Flour: Helps to thicken the gravy.
  • Beef Broth: This will add flavor and act as the base for the gravy.
  • Heavy Cream: Gives the gravy a rich, smooth feel and flavor.
  • Worcestershire Sauce: Gives the sauce a deep, complex taste.
  • Dijon Mustard: Adds a bit of tangy flavor.
  • Allspice: Provides depth of flavor contrasting the salty beef broth.  
  • Nutmeg: Gives a warm, cozy flavor.
  • Salt and Pepper: Enhances and brings out all of the flavors.
Overhead shot of labeled ingredients.

How to Make a Swedish Meatball Pasta Bake

You’re going to want to make this easy Swedish meatball casserole again and again. The prep time is only about 20 minutes, and then the oven does the rest of the work. Here’s how it all comes together:

  1. Prep: Preheat the oven to 375 degrees Fahrenheit, then spray a 9×13-inch baking dish with nonstick spray.
  2. Cook the Pasta: Cook and drain the pasta al dente according to the package directions, then place it in the prepared baking dish.
  3. Add the Meatballs: Place the frozen meatballs on top of the noodles.
  4. Start the Sauce: For the sauce, first melt the butter in a medium skillet over medium-high heat. Then add the flour and whisk to create a paste.
  5. Add Liquid Ingredients: Slowly stir in beef broth and heavy cream.
  6. Simmer Sauce: Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper to taste. Bring to a simmer until the sauce starts to thicken.
  7. Add the Sauce: Pour the sauce over the meatballs and noodles.
  8. Bake: Place in the oven and bake for 25 minutes or until the meatballs are warmed through.
  9. Serve: Garnish the Swedish meatball casserole with parsley and enjoy!
Overhead shot of melted butter in the bottom of a pot with flour on top.
Overhead shot of someone pouring cream into the gravy mixture.
Overhead shot of casserole dish with pasta on the bottom with meatballs spaced out on top.
Overhead shot of someone pouring sauce over pasta and meatballs in a casserole dish.

Tips and Variations

With these simple tips and tricks, you can make this Swedish meatball casserole uniquely yours! Whether changing the flavors or adding a personal touch, these ideas will help you create a dish everyone loves.

  • Meatballs: This recipe calls for frozen meatballs, which can be so convenient on a busy weeknight. But if you have time to make your own, try these homemade Swedish meatballs or turkey meatballs.
  • Switch Out the Noodles: You could pair these meatballs with rice or zucchini noodles.
  • Add Fresh Herbs: Garnish your Swedish meatball casserole with fresh parsley to add extra flavor and achieve the perfect presentation!

Close up shot of a wooden spoon with a scoop of Swedish meatball casserole.

Storing and Reheating Leftover Swedish Meatball Casserole

This casserole makes great leftovers. You can whip up a batch at the beginning of the week, which will give you quick, reheatable lunches or dinners on busy nights. Here are instructions on how to make your meal last!

  • In the Refrigerator: Leftovers will last in the fridge for about 3 to 4 days. To keep it fresh, store it in an airtight container.
  • To Reheat: Reheat leftovers in the microwave until warmed through. When reheating in the oven, place in an oven-safe dish. Cover with aluminum foil and bake for about 20 minutes at 350 degrees Fahrenheit.
  • In the Freezer: When covered, your unbaked casserole can be stored in the freezer for up to one or two months. When you’re ready to enjoy it, simply thaw it overnight in the fridge, then bake as directed. It’s that simple! This Swedish meatball casserole is perfect for meal prepping or having on hand for those hectic nights when you need a quick and delicious meal.

Overhead shot of a pile of plated Swedish meatball casserole.

More Delicious Casserole Recipes

Casseroles are the best comfort food! Not only are they simple to make, but they taste so good! Check out our complete list of casserole recipes, and here are some of our favorites that I know you’ll love!

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  • Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13-inch baking dish with nonstick spray.

  • Cook and drain the pasta Al Dente according to the package directions, then place in the bottom of the prepared baking dish.

  • Place the frozen meatballs on top of the noodles.

  • For the sauce, melt the butter in a medium skillet over medium-high heat. Add the flour and whisk to create a paste.

  • Slowly stir in beef broth and heavy cream.

  • Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper to taste. Bring to a simmer until the sauce starts to thicken.

  • Pour the sauce over the meatballs and noodles.

  • Bake for 25 minutes or until the meatballs are warmed through.

  • Garnish the casserole with parsley, and enjoy!

Calories: 722kcalCarbohydrates: 40gProtein: 29gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 153mgSodium: 486mgPotassium: 570mgFiber: 2gSugar: 3gVitamin A: 828IUVitamin C: 1mgCalcium: 65mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Monoclonal Antibody Reduces Symptomatic COVID-19 Risk by 84% in Immunocompromised

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Monoclonal Antibody Reduces Symptomatic COVID-19 Risk by 84% in Immunocompromised


Image credit: Hiroshi Tsubono, Unsplash

In results reported today, topline data shows the monoclonal antibody, pemivibart, was highly efficacious in preventing the onset of symptomatic COVID-19 compared to a placebo in the ongoing CANOPY phase 3 clinical trial. Participants who received the monoclonal antibody experienced a 1.9% rate of confirmed symptomatic COVID-19 compared to an 11.9% rate for participants receiving placebo, an 84% relative risk reduction.1

“We are thrilled with the clinically meaningful protection shown by pemivibart in these exploratory analyses during a 180-day period with various SARS-CoV-2 circulating variants,” Mark A. Wingertzahn, senior vice president of Clinical Development and Medical Affairs, Invivyd, said in a statement. “Importantly, given the timeframe in which this study was conducted [XBB and JN1 virus lineages], these CANOPY data suggest that even with a substantial population-level backdrop of immunologic experience with SARS-CoV-2 from either infection or vaccination, additional protection against symptomatic COVID-19 may be available with monoclonal antibodies, including for certain individuals with moderate-to-severe immunocompromise.”1

Pemivibart is a half-life extended investigational monoclonal antibody (mAb). It was engineered from adintrevimab, Invivyd’s investigational mAb. It is a monoclonal injection (4500 mg) for intravenous use.

EUA

Earlier this year, the FDA granted an emergency use authorization (EUA) for pemivibart for the pre-exposure prophylaxis (PrEP) of COVID-19 for both adults and adolescents at least 12 years of age, and weighing at least 40 kg (88.1 lbs) who are immunocompromised.2 The antibody is indicated for those individuals who are unlikely to mount an adequate immune response to COVID-19 vaccination, and recipients of pemivibart should not be currently infected with or have had a known recent exposure to an individual infected with COVID-19.2

What the Data Showed

Invivyd reported data from 2 cohorts of its ongoing CANOPY study. Participants received 2 doses of pemivibart (cohort A and B) or placebo (cohort B) administered via intravenous infusion 3 months apart; safety, serum virus neutralizing antibody (sVNA) titers and clinical endpoints were assessed at pre-specified timepoints over the 180-day period.

In cohort A, there were 298 participants, and cohort B had 317 participants in the pemivibart arm and 160 in the placebo arm. Table 1 and Table 2 offer further data on the individual cohorts.

Based on CANOPY 6-month data cutoff (May21, 2024). Cohort B Modified Full Analysis Set includes all randomized participants without current SARS-CoV-2 infection at baseline as measured by central lab RT-PCR.
Table credit:Invivyd

Safety Profile

According to the investigators, the most common treatment-emergent adverse events (TEAE) In cohort A, were viral infection (7.8%), upper respiratory tract infection (URTI) (7.5%), influenza like illness (4.2%), infusion related reactions (3.6%), and urinary tract infection (3.6%). Anaphylaxis was observed in 4 participants (0.6%) – 2 participants during the first infusion and 2 participants during the second infusion; 2 reactions were life-threatening, and all led to permanent discontinuation of pemivibart. Systemic infusion-related reactions and hypersensitivity reactions were observed within 24 hours of dosing pemivibart in 8.2% and 3.9% of participants after the initial dose and redose, respectively, of this open-label single-arm cohort and were generally mild to moderate in severity.1

For cohort B, the most common TEAEs in the pemivibart arm were URTI (8.2%), viral infection (7.3%), and influenza like illness (5.4%), with similar percentages in the placebo arm. 1

Based on CANOPY 6-month data cutoff (May 21, 2024). Cohort A Full Analysis Set includes all participants who received a full dose of study drug at the initial dosing.
Table credit: Invivyd

“The positive CANOPY clinical efficacy data through 6 months is encouraging and will be helpful to clinicians in making an informed decision about Pemgarda use in their immunocompromised, at-risk patients,” Cameron R. Wolfe, MBBS, MPH, professor of Medicine, Transplant Infectious Disease at Duke University School of Medicine, said in a statement. “The risk of COVID-19 for immunocompromised people remains disproportionate and having a mAb in the toolbox for pre-exposure prophylaxis is extremely beneficial.”1

References
1.Invivyd Announces PEMGARDA™ (pemivibart) Demonstrated 84% Relative Risk Reduction in Symptomatic COVID-19 Compared to Placebo in an Exploratory Analysis from Ongoing CANOPY Phase 3 Clinical Trial.Invivyd press release. August 27, 2024. Accessed August 27, 2024.
https://investors.invivyd.com/news-releases/news-release-details/invivyd-announces-fda-authorization-emergency-use-pemgardatm
2. Invivyd Announces FDA Authorization for Emergency Use of PEMGARDA (Formerly VYD222) for Pre-exposure Prophylaxis (PrEP) of COVID-19. Invivyd press release. March 22, 2024. Accessed August 27, 2024.
https://investors.invivyd.com/news-releases/news-release-details/invivyd-announces-pemgardatm-pemivibart-demonstrated-84-relative



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The Ultimate Salmon Burger (30 Minutes!)

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The Ultimate Salmon Burger (30 Minutes!)


Close up photo of a salmon burger on a plate with mayonnaise, sweet chili sauce, tomato, kale apple slaw, and avocado

Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.

Our inspired version is equally hearty and comes together in just 30 minutes! Or, if 10-minute dinners are more your style, you can prep and freeze the patties in advance. Let’s make salmon burgers!

Fresh salmon, lemon, hamburger buns, oil, green onion, salt, rice vinegar, red pepper flakes, honey, mustard, mayonnaise, breadcrumbs, kale apple slaw, avocado, and tomato

How to Make Salmon Burgers with Fresh Salmon

These burgers are made with fresh (or frozen) salmon for the best texture and flavor. We tried making them with canned salmon, but it was a night-and-day difference in quality!

To make salmon burgers with fresh salmon, you’ll remove the skin and cut the fish into cubes. You’ll add a small amount of it to a food processor and blend into a paste, which will help the mixture hold together.

Next, you’ll add the rest of the cubed salmon along with green onions, fresh basil, breadcrumbs, lemon juice, mayonnaise, Dijon mustard, and salt. This combination ensures a beautiful balance of herbiness, brightness, and zing!

Food processor with cubed salmon, sliced green onion, fresh basil, mustard, mayonnaise, and breadcrumbs

After pulsing the mixture, it will break down to the perfect salmon burger texture and be ready to form into patties.

Forming a salmon patty into a burger shape

We cooked the salmon patties in a cast iron skillet to achieve a golden exterior. You could also cook them in a non-stick skillet or on a well-oiled grill or grill pan.

Cooking salmon burgers in a cast iron skillet

Now, let’s get to the really good stuff — what goes ON these salmon burgers:

  • A quick homemade sweet chili-style sauce made with just 3 ingredients: honey, red pepper flakes, and rice vinegar. It’s spicy-sweet-tangy perfection!
  • Arugula, lettuce, other greens, or our easy Kale Apple Slaw with Zesty Dijon Vinaigrette.
  • Mayonnaise (homemade or store-bought)
  • Sliced tomato + avocado

This combination might sound odd, but you’ll feel otherwise after the first bite!

Plate with salmon burgers, kale apple slaw, and sweet chili sauce

We have a feeling you’ll LOVE these salmon burgers! They’re:

Herby
Sweet + savory
Full of flavor
Satisfying
Protein-packed (30+ g/serving!)
& SO delicious!

What to Serve with Salmon Burgers

These hearty burgers go well with your classic burger sides like fries, sweet potato fries, and onion rings. They also pair well with salads, including our Quick Kale Apple Slaw, which doubles as a burger topping and a side!

More Salmon Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Plates with salmon burgers on buns with toppings

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 (Burgers)

Course Entrée, Sandwich

Cuisine Dairy-Free, Egg-Free, Gluten-Free (optional)

Freezer Friendly 1 month (patties only)

Does it keep? 1-2 Days

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SALMON PATTIES

  • 1 lb boneless, skinless salmon, cut into 1- to 2-inch pieces (preferably wild-caught // we used sockeye // if frozen, defrost and pat dry)
  • 2 stalks green onion, trimmed and thinly sliced (2 scallions yield ~1/2 cup or 42 g)
  • 1/3 cup loosely packed fresh basil
  • 1/3 cup panko breadcrumbs (gluten-free as needed — we like Kikkoman)
  • 2 Tbsp lemon juice
  • 1 ½ Tbsp mayonnaise (egg-free as needed)
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • Avocado oil (or other neutral, high heat oil // for cooking)

QUICK SWEET CHILI SAUCE (or store-bought)

  • 2 Tbsp honey
  • 1/2 tsp red pepper flakes
  • 1/2 tsp rice vinegar
  • SALMON PATTIES: In a food processor, blend 1/3 cup (67 g) of the salmon into a smooth paste, scraping down the sides a few times.

  • Add the remaining salmon pieces, sliced green onions, basil, breadcrumbs, lemon juice, mayonnaise, mustard, and salt. Pulse until the salmon breaks down a bit and the mixture is cohesive, mixing it with a rubber spatula every 2-3 pulses. It took us about 20 pulses total to achieve the consistency we were after.

  • Divide the mixture into 4 equal patties (~1/2-3/4 cup mixture per patty) and place on a plate. If they’re too wet/have trouble forming, you can add more breadcrumbs a little at a time until they’re easy to form. Optional: Chill for 10 minutes (or as long as overnight) — this can help the burgers hold their shape, but we didn’t find it necessary.

  • KALE APPLE SLAW: prepare the kale apple slaw (if using). Or for a shortcut, you can sub baby arugula, lettuce, or other greens — just wash and pat dry.
  • When ready to cook the burgers, heat a thin layer of oil in a large cast iron or non-stick skillet over medium heat. Once hot, add the salmon burgers and cook until browned and cooked through, 3-4 minutes per side. Alternatively, cook them on a well oiled grill or grill pan.

  • QUICK SWEET CHILI SAUCE: To a small bowl, add honey, red pepper flakes, and rice vinegar and stir to combine. Set aside.

  • Serve the burgers on toasted buns. Our recommended layering technique: Bottom of bun dressed with mayonnaise, a salmon burger, tomato, sweet chili sauce, kale apple slaw (or greens), avocado, top of the bun. The extra kale apple slaw is great as a side. Enjoy!

  • Store any leftover components separately. Salmon burgers will keep well in the refrigerator for 1-2 days or in the freezer for 1 month. Reheat covered in the microwave or a lightly oiled skillet over low-medium heat until warmed through. Kale apple slaw is best when fresh but keeps for 1-2 days in the refrigerator.

*CANNED SALMON: We tested with canned salmon but strongly preferred the flavor and texture of fresh salmon. If using canned salmon, we recommend three 5-oz. cans or two 7.5-oz cans, drained. Also, omit the salt and add an egg and more breadcrumbs (as needed) to help hold the burgers together and absorb excess moisture. Finely chop the green onion and basil, mash the salmon with a fork or potato masher, and combine all ingredients in a bowl. No food processor required.
*Prep time does not include making the optional Kale Apple Slaw.
*Inspired by the Salmon Burger at Café No Sé and adapted from the NY Times.
*Nutrition information is a rough estimate calculated with 2 tsp avocado oil for cooking, 1 Tbsp mayo per burger, 1 slice tomato per burger, and without optional ingredients.

Serving: 1 burger Calories: 521 Carbohydrates: 460 g Protein: 30.5 g Fat: 24.8 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 4.1 g Trans Fat: 0 g Cholesterol: 51 mg Sodium: 832 mg Potassium: 310 mg Fiber: 6.6 g Sugar: 13.8 g Vitamin A: 265 IU Vitamin C: 8.5 mg Calcium: 96 mg Iron: 1.7 mg





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Salmon Bowls With Cilantro Lime Dressing

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Salmon Bowls With Cilantro Lime Dressing


Salmon is one of my go-to fishes for healthy, fast meal prep. One way we love to eat salmon is with these salmon rice bowls. It’s the perfect gluten-free dinner on a busy weeknight but I also like it for lunch. And with the honey lime sauce and the cilantro lime dressing, it’s packed with flavor!

My family loved these bowls. The flavors all blend together and complement each other with a little sweet, sour, and salty. You can use up to 1 tablespoon of honey in these, but I like it less sweet. Some of my kids topped theirs with sriracha for a sweet and spicy flavor.

Easy Salmon Bowls

Salmon is high in healthy fats and lower in mercury and other toxins compared to some fish. It’s also readily available at most grocery stores. Many salmon bowl recipes go for an Asian flavor and use brown sugar, and soy sauce or tamari sauce for flavor. I wanted to do something a little different though and opted for a honey lime salmon and a cilantro lime dressing.

The result is flavorful and refreshing. I keep it simple when cooking the salmon and bake it in the oven. You could use an air fryer if you prefer, though I haven’t tried it.

I use both skin-on and skinless salmon, depending on what I have on hand. If you want crispy skin on your salmon, then pop it skin side up under the broiler (low broil) for the last 1-2 minutes of cooking.

What Rice to Use (or Not)

There are a lot of options when it comes to rice. There’s brown rice, white rice, and even sushi rice. I prefer white rice because it’s lower in phytic acid and arsenic than other options. You could also use lettuce instead for a low-carb version.

If you still want the grain texture but don’t want rice, then quinoa makes a good substitute. Whatever you choose just cook it according to the package directions. This is something you can do ahead of time to make meal prep easier.

Topping Your Salmon Bowl

These already have so much flavor, but feel free to add some more garnishes for more nutrition and flavor. For a spicy salmon bowl, I like to add a little siracha to the dressing. Here are a few more ideas.

  • Chopped green onions or scallions
  • Drizzle of sesame oil
  • Spicy mayo
  • Splash of rice vinegar
  • Red pepper flakes
  • Sesame seeds
salmon bowl

Honey Lime Salmon Bowls with Cilantro Lime Dressing

These healthy salmon bowls are packed with bold flavors and easy to make. Customize it with your favorite toppings

For the Honey Lime Salmon

For the Rice Bowls

  • 2 cups cooked rice (or quinoa, or cauliflower rice)
  • 2 avocados (sliced)
  • 1 cucumber (sliced)
  • mixed greens of choice (spinach, arugula, etc.)

For the Dressing

  • ¼ cup olive oil
  • 2 limes (juiced)
  • ½ cup fresh cilantro
  • 1 clove garlic
  • ½ cup Greek yogurt
  • salt (to taste)
  • black pepper (to taste)
  • 1 TBSP honey (or less, optional)

  • Preheat your oven to 400°F (200°C).

  • In a bowl, whisk together honey, olive oil, maple syrup, lime juice, minced garlic, salt, and black pepper for the salmon marinade.

  • Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each filet is well coated. Let it marinate for at least 15 minutes.

  • Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

  • While the salmon is baking, assemble the rice bowls. Divide the cooked rice or quinoa among serving bowls and arrange sliced avocado, cherry tomatoes, cucumber, and mixed greens on top.

  • In a small bowl, whisk together the ingredients for the cilantro lime dressing: olive oil, lime juice, greek yogurt, chopped cilantro, garlic, salt, black pepper, and honey (if desired).

  • Place the cooked salmon on each rice bowl.

  • Drizzle the cilantro lime dressing over the rice bowls and enjoy!

Nutrition Facts

Honey Lime Salmon Bowls with Cilantro Lime Dressing

Amount Per Serving (1 bowl)

Calories 775
Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 7g44%

Trans Fat 0.003g

Polyunsaturated Fat 8g

Monounsaturated Fat 28g

Cholesterol 95mg32%

Sodium 269mg12%

Potassium 1600mg46%

Carbohydrates 52g17%

Fiber 9g38%

Sugar 19g21%

Protein 40g80%

Vitamin A 1820IU36%

Vitamin C 22mg27%

Calcium 102mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Try adding a little sriracha to the top for a sweet and spicy version. 

Want more salmon recipes? Try this sheet pan Asian ginger salmon with roasted veggies, garlic powder, and teriyaki sauce.

What are your favorite ways to enjoy salmon? Leave a comment and let me know!



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