Week 8 - Chicken Parm Meatballs plus a BONUS recipe

Sorry for not posting last weekend! We were traveling from our first visit with Ellie in NJ and I just didn't have time to post a recipe. However, I will post TWO recipes today to make up for it.

I've been saving this recipe for Chicken Parm Meatballs and have been so excited to try it.  I first found the recipe in my Everyday Food Magazine. However, I wasn't sure about frying the meatballs so I was able to find a variation to bake the meatballs here - http://domesticatedacademic.wordpress.com/2012/10/23/chicken-parm-meatballs/

This will be a combination of both recipes together

Ingredients:

• 1 lb. ground chicken
• 1 3/4 c. breadcrumbs (panko preferred)
• 1/2 c. milk
• 3 ounces fresh mozzerella (this was from the other recipe)
• 1 tsp. salt
• 1/2 tsp. black pepper
• cooked pasta of choice
• marinara of choice

Preheat oven to 350 degrees. In a large pot, cook pasta according to package directions. In a mixing bowl combine chicken, 1/2 c breadcrumbs, salt, pepper and milk and mix just until combined (do not over mix)

Place breadcrumbs in a shallow dish. Divide the chicken mixture into 9-10 balls, depending on size. Flatten each into a disk and place 4 mozzarella pieces in center of each. 

Roll each ball in the extra breadcrumbs and place on baking sheet.

Bake for 25-30 minutes until cooked through. Serve over pasta or as sandwiches.

We had friends and family over to try out this delicious meal and it was a hit! I will definitely make this again!!! Thanks to my friend Jeanne for taking pictures while I was preparing this delicious meal!!!

I also made Parmesan Crusted Chicken a few weeks ago and it was delicious. I found this easy recipe here -  http://www.hellmanns.com/recipes/detail/8366/1/

Ingredients:

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

Preheat the oven to 425 degrees. Combine Hellmann's Mayo with cheese in bowl. Arrange chicken on baking sheet. Evenly top with  mayo mixture, then sprinkle with bread crumbs. 

Bake 20 minutes or until chicken is cooked through. Make sure topping is browned.

I hope you enjoyed this bonus addition of Sunday Funday!! Please share your favorite recipes with me!

Week 6 - Lasanga Roll-Ups

I decided to share this lasanga roll-up recipe for week 6. I love making these for an easy dinner or for entertaining company. I used the recipe on this site but changed it a bit to make it an even easier meal! http://www.kraftrecipes.com/recipes/lasagna-roll-ups-53706.aspx

Ingredients:

•  9 lasanga noodles
• 1 jar of tomato sauce
• 1 egg lightly beaten
• 1 cup ricotta cheese
• 2 cups mozzarella cheese

PREHEAT oven to 350°F. Cook the lasanga noodles according to directions on the package.

 
MIX egg, ricotta cheese and 1/4 cup of the mozzarella cheese. Spread each noodle with 2 heaping tablespoonfuls of the ricotta mixture. Then top with sauce.

Roll up each noodle, starting at one of the short ends. Place in greased 8-inch square baking dish. Pour remaining sauce and mozzarella cheese over noodles. Cover with foil.
 
BAKE 45 min. or until hot and bubbly. Enjoy!!!!!!!!

 

 

 

Week 5 - Easy Crescent Taco Bake

What a great day to be a NY Giants fan!!!  We got to see a great win today by our team which was very exciting!!!

 

Today for Sunday Funday I made a Crescent Taco Bake - which I actually made back in February and figured I'd try again. I changed the recipe slightly this time and it came out awesome! Here is the link for the recipe - http://www.pillsbury.com/recipes/easy-crescent-taco-bake/9c2bd5f7-63f7-4a6c-afa3-56baeedbc35a/#

Ingredients:

• 1 can Pillsbury refrigerated crescent dinner rolls
• 1 lb lean ground beef
• 3/4 cup salsa
• 2 tablespoons taco seasoning mix
• shredded cheddar cheese
• diced tomatoes

Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. After reading some of the recipe reviews I decided to cook the dough first for 7 minutes. This helped the dough not get soggy.

While the dough was baking I cooked the beef over medium heat 8 to 10 minutes, stirring occasionally, until the meat was thoroughly cooked. I then stirred in the salsa and taco seasoning mix and simmered for  5 minutes. I then spooned the meat mixture into the crust-lined pan and sprinkled with cheese.

Bake 15 minutes in the oven. Make sure the cheese is melted. Served topped with tomato (and other items of your choice!).

I served the taco bake with corn on the cob from the farmers market. I decided to cook the corn in the microwave for the first time! It was easy and good!!

Put the corn on a damp paper towel with husks and silk attached. Turn ears over and rearrange after 1/2 cooking time.

Cooking Timetable:

1 ear - 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes.

When ears are hot to the touch, remove and wrap in kitchen towel or foil.Let stand at least 5 minutes. Remove husks and silk (which is easier than when cold) and serve with melted butter.

This has been a successful Sunday Funday!!  ENJOY!