Mozzarella Stuffed Meatballs

Spaghetti and meatballs is something that everyone in my house can always agree on and since the meatloaf from the other night was such a hit with everyone I decided to try a meatball variation with the Stove Top Stuffing crumbs.  The kids were a surprised when they cut into their meatballs and found their favorite food- CHEESE!  This recipe is going straight to the top of my "Kid Friendly" recipe list!  The stringy gooey cheese is sure to make anyone say YUM!

Ingredients:

• 1 lb. Ground Beef
• Mozzarella Cheese
• 1/2 teaspoon Basil
• 1 Egg
• 1 Tablespoon Milk
• 1 teaspoon Minced Garlic
• 1 Tablespoon Parmesan Cheese
• 1/4 teaspoon Oregano
• 1/2 teaspoon Salt 
• 1/4 teaspoon Pepper
• 1/3 Cup Stove Top Stuffing Crumbs (place dry Stove top in food processor and pulse a few times)

Makes 12 meatballs 

Grab enough meat to make a meatball and gently flatten it in your hand.  Place a piece of mozzarella inside and then for the meat into a ball.

Place on cookie sheet and bake for about 12 minutes at 375 degrees.

 I made mine the day before I needed them and put them in the fridge.  When ready I heated the meatballs in the pan of spaghetti sauce for about 15 minutes.  Then served sauce and meatballs over pasta.

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Chicken Saltimboca

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A few weeks ago I was watching The Chew and they were having a cook off between 3 audience members and one of them made this dish (or very similar).  When it was on I wrote it down but do you think I saved it HA! Nope!  I remember saying to myself "that is so easy, I can just remember that."  So I created this from memory and even if it wasn't the exact same, it was still delicious.  

Ingredients:

• 4 Small Boneless Chicken Breasts
• Black Pepper
• 4 Thin Slices of Provolone
• 4 Slices of Prosciutto
• 4 Sage Leaves
• 3/4 Cup of White Wine
• 1 1/2 Cups Chicken Broth

Serves 4

Preheat oven to 375.  Place piece of provolone on each piece of chicken.  Top cheese with 1 sage leaf and then tightly wrap the whole piece of chicken with a slice of prosciutto and place it in a glass baking dish.

 Next pour the white wine and chicken broth in the bottom of the dish.  Sprinkle with pepper.  Bake for 25 minutes or until prosciutto gets crispy.

I served this Mushroom Risotto and Oven Roasted Asparagus

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Zucchini Chips with Chive and Onion Dipping Sauce

I have been eating zucchini since I was a kid.  My mom used to bread it and fry it.  She and I were the only ones in my house that ate it and I always thought of it as a treat when zucchinis were in season.  Now I buy them at the grocery store year round.  Scott was my first family member that I brought to the delicious zucchini loving side.  But now after only a few tries I have captured my mother in law too!  I have to admit... I am quite proud of myself for that one:)

Ingredients:

• Zucchini
• Egg White
• Fresh Grated Parmesan Cheese
• Sea Salt
• Fresh Ground Pepper
• Seasoned Bread Crumbs

Chive and Onion Dipping Sauce

• 2 Wedges of Laughing Cow Chive and Onion Cheese
• 4 Tablespoons of Light Sour Cream
• 1-2 Tablespoons of Milk
• Salt and Pepper to Taste
• 1/8 teaspoon of Onion Powder
• A couple Pinches of Dried Parsley

Combine dipping sauce ingredients in a small food processor.  Add the milk a little at a time to get desired consistency.  Remember it will thicken as it sets in the fridge so start with one tablespoon and add more later.  

Cut zucchini into slices.  I usually cut them a little less than 1/2 inch.  Place them in a colander and sprinkle with a little sea salt.  Place them in the refrigerator with a bowl under the colander,  This will allow the zucchini to release water and the bread crumbs will stick better.  

After about 30 minutes in the fridge, lay the zucchini on a paper towel to remove excess water.  Preheat oven to 400.  Lightly whisk egg white.  Put about 3/4 cup of seasoned bread crumbs on a plate.  Dip each slice of zucchini in the egg white and then into the bread crumbs and place them on a greased (with olive oil cooking spray) cookie sheet.  Once they are all breaded lightly sprinkle them with pepper and grate a little parmesan cheese on top.

Bake for about 18-20 minutes.  Serve right away with chive and onion dipping sauce.

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

Cinnamon Stick Sweet Potatoes

The Lewis Family just recently started eating more sweet potatoes.  We always have regular potatoes on hand so I often just go to those for a side dish.  My favorite thing to do with Sweet Potatoes is Baked Sweet Potato Fries with Cinnamon Honey Mustard Dipping Sauce, but this one is a close second.  I don't list the exact amount of butter and brown sugar that I use because everyone's taste is different.  And frankly I am not sure I want to admit how much I add to mine!

 Ingredients:

• 2 Large Sweet Potatoes
• 4 Cinnamon Sticks
• Butter
• All Spice
• Brown Sugar
• Aluminum Foil

 Clean the outside of the sweet potato and cut in half lengthwise.  I usually serve each person 1/2 of a potato.

Preheat oven to 400.  Place potato on aluminum foil.  Next, top sweet potato with a couple tablespoons of brown sugar and a couple tablespoons of butter.  This amount fluctuates at our house depending on how sweet I feel at the moment :) Place a cinnamon stick on top and add a few dashes of all spice.  Close foil around potato and place on rack in oven.

 Bake for about 40 minutes

 Remove the Sweet Potato from the foil and pour all of the buttery, sugary, cinnamon goodness over top!

Baked Meatballs

Meatballs are one thing that I can always count on my boys eating so when I make them I make I make extra to put in the freezer.  The Lewis Family often uses them for Spaghetti and Meatballs or Meatball Subs.  To make them a little healthier I broil/bake them instead of frying them.  

 Ingredients:

• 2 1/2 lbs of Ground Beef
• 2 teaspoons Minced Garlic
• 1/2 cup Seasoned Bread Crumbs
• 1 Tablespoon Parsley
• 1/3 Cup Parmesan Cheese
• 2 eggs
• 1 Tablespoon Oregano
• 1 teaspoon Basil
• 1 teaspoon Onion Powder
• 1/2 Cup Milk
• 1 1/2 teaspoons Salt
• 1 teaspoon Black Pepper

**Makes about 36 Meatballs

In small bowl combine dry spices and bread crumbs, mix together.  In large bowl beat eggs, add in milk and minced garlic, and add in dry ingredients.  Pour over ground beef.  Mix gently until evenly distributed.

 Loosely form into golf ball sized meatballs, be careful not to compress too much because that will cause the meatballs to be tough.  Broil for 8 minutes.  Then switch oven to bake at 300 for 10-12 minutes.

**To Freeze- Completely cool meatballs and place in freezer bag.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Flattened Redskin Potatoes

These potatoes are the perfect side dish to accompany just about any main dish. I usually make them when I already have something in the oven, because they easily adjust to any oven temperature.

Ingredients:

• 5-6 Redskin Potatoes (I usually make 1-2 potatoes per person depending on size of the potato)
• 2 tablespoons of butter
• ½ teaspoon minced garlic
• Salt and Pepper to taste

Directions
Put potatoes in water, bring to boil.

Once boiling cook 7-9 minutes or until they are tender enough to stick knife in with ease. Remove from water.

Preheat oven to 400. Place potatoes on foil lined baking sheet. Lightly press with bottom of drinking glass. (Be sure to do this slowly so potato does not go everywhere).

Melt butter and garlic in bowl in microwave.

Brush over potatoes. Salt and pepper to taste.

Bake in oven for 10-15 minutes until skins are slightly crisp. These potatoes are good on their own, but even better when served with Loaded Potato Dip (see other recipe)

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!