Oven Baked Meatball Sandwiches Recipe !

What You'll Need

• Sandwich rolls (cut with one side intact)
• Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
• Pasta Sauce (homemade or jarred)
• Shredded Mozzarella Cheese

How to Make It

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
4. Bake until cheese is melted, hot, and bubbly.

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Meyer Lemon Pound Cake !

What You'll Need

Pound Cake

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sour cream
• 1 1/2 tablespoons Meyer lemon juice
• 1 1/2 tablespoons Meyer lemon zest
• 1 cup granulated sugar plus 2 additional tablespoons
• 1 cup (2 sticks) unsalted butter, at room temperature
• 5 large eggs, at room temperature, beaten

Syrup

• 1/4 cup granulated sugar
• 1/4 cup Meyer lemon juice

Glaze

• 1/2 cup confectioners’ sugar, sifted
• 1 tablespoon Meyer lemon juice

How to Make It

1. To make the cake: Preheat oven to 325 F. Spray a 9×5-inch loaf pan with nonstick cooking spray with flour.
2. In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.
4. Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.
5. While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.
6. Once you’ve turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It’ll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.
7. To make the glaze: Combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.
8. This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.

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Cinnamon Roll Bread !

What You'll Need

BREAD INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 egg - room temperature, lightly beaten
• 1 cup milk - I used 1%
• 2 teaspoons vanilla extract
• 1/3 cup plain greek yogurt or sour cream

SWIRL INGREDIENTS

• 1/3 cup granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons water

GLAZE INGREDIENTS

• 1/2 cup powdered sugar
• 1 tablespoon milk

How to Make It

1. Pre-heat our oven to 350 degrees and prepare a bread pan (about 9x5 inches) by spraying it with non-stick cooking spray or lightly greasing it with butter.
2. In a large bowl combine flour, baking powder, salt, and sugar.
3. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream.
4. Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.
5. In a small bowl combine swirl ingredients together - 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.
6. Bake for 45-50 minutes or until you insert a toothpick and it comes out clean.
7. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes.
8. Meanwhile, make the glaze ingredients by combining 1/2 cup powdered sugar with 1 tablespoon milk.
9. Remove the bread from the pan and allow it to continue cooling completely.
10. When the bread has completely cooled, pour the glaze over the top and serve.
11. Enjoy!

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Chicken and Broccoli Pasta with Sun-Dried Tomato Cream Sauce !!

What You'll Need

• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, drained
• 1 lb chicken breasts, sliced
• salt
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1/2 pound broccoli florets
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon of red pepper flakes (at least, use more to taste)
• 1/2 cup reserved cooked pasta water (or more)
• salt, to taste

How to Make It

1. In a large pan, heat 2 tablespoons of oil reserved from the sun-dried tomatoes jar. Add garlic and sun-dried tomatoes (drained from oil) and saute for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add sliced chicken breasts (generously salted on both sides and lightly covered in paprika, for color) and cook on high heat for 1 minute on each side. Remove from heat.
2. Cook pasta according to package instructions. When pasta is about half done, add the broccoli florets. Continue cooking both pasta and broccoli for about 5 more minutes, until pasta is al dente. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
3. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta and broccoli to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, at least 1/4 teaspoon of red pepper flakes, and stir to combine.
4. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt, more basil, and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
5. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Keywords

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ITALIAN ROASTED GARLIC & PARMESAN POTATOES !

What You'll Need

• butter, for greasing the pan
• 2 pounds russet potatoes
• ¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
• 1 teaspoon Italian seasoning, crushed between fingertips
• 4 minced cloves garlic
• salt and pepper
• ¼ cup grated Parmesan cheese, divided
• red pepper flakes, optional
• fresh chopped parsley, for garnish

How to Make It

1. Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
2. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
3. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
4. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).
5. Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
6. Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
7. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
8. Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
9. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.

Keywords

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Southern Baked Macaroni and Cheese !

What You'll Need

• 16 oz. box elbow macaroni
• 4 cups sharp cheddar cheese, shredded (reserve 1 cup for the top)
• 2 cups milk
• 4 eggs, beaten
• ½ stick of butter
• 4 oz. cream cheese
• salt and pepper to taste

How to Make It

1. Prepare macaroni according to instructions on box.
2. Drain and return to pot.
3. Add 3 cups of cheese, milk, eggs, butter and cream cheese.
4. Add salt and pepper to taste.
5. Pour into a greased 9 x 13 casserole dish.
6. Top with the remaining 1 cup of cheese.
7. Bake at 400 for 30 minutes.

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Gluten Free Bubble Up Pizza !

What You'll Need

• 3 to 4 cups tomato sauce
• 1 recipe Thick Crust Gluten Free Pizza Dough from GFOAS Bakes Bread, with 2 teaspoons (6 g) instant yeast in the dough stage, instead of 1 1/3 (4 g) instant yeast in the original recipe, prepared through the first rise*
• 2 ounces Parmigiano-Reggiano cheese, finely grated
• 12 ounces mozzarella cheese, shredded
• 8 to 10 leaves fresh basil (optional), torn by hand
• *Note: If you prefer, rather than allowing the dough its first rise for at least 12 hours in a sealed container in the refrigerator before working with it, you may make and use the pizza dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

How to Make It

1. Grease a 9-inch x 12-inch oven-safe casserole dish, and cover the bottom of the dish with about 3/4-cup of the tomato sauce.
2. Cut off pieces of the risen and chilled pizza dough that are about 3/4-ounce each, and roll loosely into rounds about 1-inch in diameter. You don’t want to pack down the dough. Place each of the pieces of dough, about 3/4-inch apart, on top of the sauce in the casserole dish. Cover the dish with a piece of lightly oiled plastic wrap, and set aside in a warm, draft-free location until the pieces of dough have risen to about 1 1/2-times their original size (about 30 minutes). As the dough is nearing the end of its rise, preheat your oven to 350°F.
3. Once the dough has finished rising, uncover the dish, mix the Parmigiano-Reggiano cheese with 2 cups of tomato sauce and cover the risen pizza dough completely with the sauce. Add more sauce if necessary to completely cover the dough. Sprinkle about half of the grated mozzarella cheese evenly over the top, sprinkle with about half of the torn basil, and place in the preheated oven. Bake for 15 minutes. Remove from the oven, sprinkle evenly with the remaining mozzarella cheese and return to the oven. Continue to bake until the cheese is melted and the pizza dough is cooked through (about another 10 minutes). Remove from the oven, allow to sit briefly for the cheese to set, sprinkle with the remaining torn basil, and serve.

Keywords

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Chicken Parmesan Baked Pasta !

What You'll Need

• 1 (28 oz) can whole peeled tomatoes
• 1 tablespoon olive oil
• 6 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt
• 2 cups water
• 1 – 1 1/2 cups low-sodium chicken broth
• 12 oz pasta (I used shells)
• 2 oz (about 1 cup) grated Parmesan cheese, divided
• 1/4 teaspoon black pepper
• 4 oz (about 1 cup) shredded mozzarella cheese
• 1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
• 2 tablespoons chopped fresh basil

How to Make It

1. Preheat the oven to 475 F.
2. Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.
3. Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up (I didn’t add any of it). {Note: if you don’t have an oven-safe skillet, transfer the mixture to a baking dish at this point.} Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

Keywords

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Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar !

What You'll Need

Cookie Dough

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• ¾ cup light brown sugar
• 2 large eggs
• 1 Tablespoon pure vanilla extract
• 2½ cups all­purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12 ounces) milk chocolate chips

Oreo

• 1 pkg Double Stuffed Oreos

Brownie

• 1 Family Size (9x13) Brownie mix + eggs and oil as called for on the back of the box
• ¼ cup hot fudge topping

How to Make It

1. 1. Preheat oven to 350 degrees F. Line a 9x13­inch baking dish with foil. Coat generously with
2. nonstick cooking spray.
3. For the Cookie Dough
4. 1. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3­5
5. minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk
6. together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just
7. combined. Stir in chocolate chips.
8. 2. Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together
9. brownie mix according to directions, adding an optional ¼ cup of hot fudge topping to the mix. Pour
10. the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45­55 minutes. Let
11. cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will
12. set up perfectly once cooled. Enjoy!!

Keywords

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Chicken Fajita Pasta !

What You'll Need

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 envelope (3 tablespoons) taco or fajita seasoning (I use this Homemade Taco Seasoning)
• 2 cups diced onion (about 1 whole onion)
• 2 cups diced bell peppers (2-3 bell peppers)
• 3-4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
• 8 oz (about 3 cups) penne pasta
• ½ teaspoon salt

How to Make It

1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

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Crock-Pot Cheesy Chicken & Broccoli Over Rice Recipe

What You'll Need

• 3-4 boneless chicken breasts
• 1 10oz can cream of chicken soup
• 1 10 oz can cheddar soup
• 1 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon garlic salt seasoning
• 1 cup sour cream
• 6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
• 1 cup shredded cheddar cheese

How to Make It

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese. 4-6 servings

Keywords

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Cheesy Sausage Skillet Lasagna !

What You'll Need

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups white onions, finely chopped
• 1 pound ground Italian Sausage
• 26 ounces pasta sauce
• 9 strips oven ready lasagna noodles
• 15 ounces Ricotta cheese
• 1/2 cup shredded Parmesan Cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan Cheese
• 2 cups shredded mozzarella cheese

How to Make It

1. Heat oil in large skillet over medium heat. Add onions, sautéing until softened. Add sausage, cooking until browned. Add pasta sauce, stirring to combine. Reduce heat to a simmer.
2. Boil broken lasagna noodles for 5 minutes to soften slightly. Drain and set aside.
3. In a large mixing bowl, combine ricotta cheese, parmesan, salt and pepper.
4. Spoon about 1 cup of meat sauce into the bottom of a 12 inch cast iron skillet. Layer evenly with broken pieces of semi-cooked lasagna noodles. Spoon about 8 mounds of ricotta cheese over noodle layer then sprinkle with additional Parmesan and shredded mozzarella cheese. Top with 1 1/2 cups of meat sauce. Continue this layering until you reach the top of the skillet. Top layer should be a layer of noodles, sauce then shredded mozzarella cheese.
5. Bake skillet lasagna for 20-30 minutes, until cheese is melted and sauce is bubbly around edges. Remove and let cool 10 minutes before serving.

Keywords

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Garlic Toasted Balsamic Chicken Bruschetta Sandwich !

What You'll Need

• 4 boneless skinless chicken breasts from above recipe
• Pinch of salt
• ¼ Cup balsamic vinegar
• ¼ Cup extra virgin olive oil
• 4 Roma Tomatoes, seeded and diced
• 8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
• 3 cloves fresh garlic, minced
• Pinch of salt
• 1 Tablespoon balsamic vinegar
• 8 thin slices fresh mozzarella
• 4 ciabatta rolls, or other rolls of choice

How to Make It

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Keywords

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SLOW COOKER VEGETABLE SOUP RECIPE

What You'll Need

• 2 pounds ground round
• ½ medium onion, diced
• 2 (15-ounce) cans mixed vegetables, drained
• 2 cups fresh Lima beans or 1 (15-ounce) can Lima beans, drained
• 2 cups fresh corn off the cob 1 (15-ounce) can niblet corn, drained
• 2 cups carrots, sliced or 1 (15-ounce) can carrots, drained
• 4 (15-ounce) cans diced tomatoes
• 1 (15-ounce) can tomatoes and okra
• 2 cups water

How to Make It

1. Cook ground round and onions until browned. Add to slow cooker along with all other ingredients.
2. Cook in slow cooker for 4 hours on low.

Keywords

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Chicken Black Bean Taco Bake

What You'll Need

• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped white onion
• 2 cups cooked, shredded chicken (I used rotisserie)
• 15 ounce can black beans, drained and rinsed
• 1/4 cup sliced black olives
• 5 corn tortillas, cut into eighths
• 1 cup mild salsa
• 1/2 cup heavy cream or sour cream
• 1 tablespoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded cheddar cheese

How to Make It

1. Preheat oven to 350 degrees F. Place olive oil into a 12 inch cast iron skillet over medium heat. Add onions and cook for 5 minutes, stirring often until softened. Add chicken, beans, olives and cut up tortillas. Stir to combined.
2. Place salsa and cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.
3. Serve warm.

Keywords

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MILLION DOLLAR SPAGHETTI CASSEROLE !

What You'll Need

• 2-3 cups cooked spaghetti noodles
• 28 oz spaghetti sauce
• 8oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 3/4 cup shredded cheddar cheese (or mozzarella will work also)

How to Make It

1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
2. In a mixing bowl, combine cream cheese, sour cream and cottage cheese. Beat until smooth.
3. Layer bottom of baking dish with 1/2 with cooked spaghetti noodles. Spoon cheese mixture over noodles. Then, add a layer with 1/2 of spaghetti sauce. Repeat layers.
4. Top off final layer with cheddar cheese.
5. Bake uncovered for 30 minutes or cheese is melted and bubbly.

Keywords

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Bobby Flay's Meatball Recipe !

What You'll Need

Meatballs

• ½ pound ground beef
• ½ pound ground pork *see notes
• ½ pound ground veal *see notes
• 2 large eggs, lightly beaten
• ¼ cup grated Parmesan cheese
• 4 cloves garlic, finely chopped and sautéed
• ¼ cup dry bread crumbs
• ¼ cup finely chopped parsley
• Salt and freshly ground pepper
• 1 cup olive oil

Homemade Sauce

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
• 1 bay leaf
• 1 small bunch parsley
• Pinch red pepper flakes
• Salt and freshly ground pepper
• 6 basil leaves, chiffonade

How to Make It

Meatballs

1. Combine all ingredients, (except the oil), in a large bowl until well-combined.
2. Heat the oil in a large sautee pan over medium heat and add the meatballs. Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
3. Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.

Homemade Sauce

4. In a medium saucepan, heat the olive oil on medium heat. Add the onions and garlic until they’re softened- about 15 minutes.
5. Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
6. Bring the sauce to a boil, then reduce the heat and let it simmer for about 40 minutes (with the meatballs in there!)
7. Remove the bay leaf and parsley prior to serving, and mix in the basil. Serve, and enjoy!

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Ingredient Banana Bluerry Waffles (or Pancakes) !

What You'll Need

• 1 medium banana, sliced
• 1 large egg
• 5 Blueberries

How to Make It

1. Preheat the waffle iron and spray with nonstick cooking spray.
2. Crack the egg into a small mixing bowl and add the banana slices. Mash the banana and mix thoroughly with the egg. Stir in the blueberries.
3. Pour into the waffle iron and close the lid. Cook for about 2-3 minutes on each side. Shut off heat. Let the waffle sit in the iron for a bit, it will get firmer upon standing and will be easier to remove. I used a knife to loosen around the edges, removing one waffle triangle at a time.
4. Enjoy as-is or serve with butter and/or syrup.

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Revolutionary Mac & Cheese !!

What You'll Need

• 2 cups dried pasta
• 2 cups milk (I use 2 %)
• 1 cup loosely packed shredded cheddar cheese
• 1 tsp salt
• 1 tsp dijon mustard or stone ground

How to Make It

1. In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently. Be sure milk does not boil.
2. Turn heat off, add cheese & salt. Stir to combine. Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. Add a tablespoon or more milk to your desired creaminess level. Gently stir.
3. Oven Finish (Optional)
4. Place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

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Clean Eating Zucchini Lasagna !

What You'll Need

• 1 - 1.5 lbs ground turkey (I used venison)
• 25 oz jar tomato sauce with basil
• 11 oz spinach
• 5 medium zucchinis, cut lengthwise into 1/8" thick slices
• 17 oz tub cottage cheese (I used 2%)
• 7 oz part skim mozzarella cheese, shredded
• 3 tbsp quinoa, uncooked & divided

How to Make It

1. Preheat large skillet on medium heat, add turkey and cook for 10 minutes, breaking into small pieces and stirring occasionally. Drain any juices or fat if necessary. In the meanwhile, slice zucchini. Add tomato sauce to the pan, stir and let simmer for another 5 minutes. Transfer to a medium bowl and set aside.
2. Using the same skillet, add spinach, cover and cook until wilted, for a few minutes. Squeeze out all liquid. Set aside.
3. Preheat oven to 350 degrees F. In a large 9" x 13" baking dish add a few tablespoons of tomato meat sauce, spread to coat and sprinkle with 1 tbsp of quinoa. Place sliced zucchini lengthwise (I cut some slices in halves to fit into the end of the dish) overlapping a bit to create a single layer. Spread half of tomato meat mixture, then half of cottage cheese, top with half of spinach and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
4. Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.

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