Chicken Parm Meatballs

Ingredients

• Bag of frozen meatballs
• 1 jar marinara sauce
• 1/2 cup breadcrumbs divided
• ½ cup parmesan cheese finely grated
• 1 yellow onion finely chopped
• 2 teaspoons olive oil
• 2 cups mozzarella cheese shredded
• fresh basil for garnish (optional)

Directions

• Place onion, marinara sauce + 1/2 jar of water in the bottom of a baking dish
• Add frozen meatballs, stir gently to combine
• Bake for 20-45 minutes until the meatballs are hot
• Combine ½ cup breadcrumbs,¼ cup Parmesan cheese, 2 teaspoons olive oil, and a pinch of salt and pepper in a small bowl; mix with fork and set aside.
• Remove meatball from the oven
• Turn on your oven to the broil setting.
• Sprinkle 2 cups shredded mozzarella evenly over the meatballs followed by the breadcrumb mixture.
• Transfer to the oven and broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, about 2-3 minutes.
• Garnish with fresh basil and serve.

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Swap Suggestions

• Protein: Swap chicken meatballs for ground turkey, pork, or beef.
• Vegetarian: I recommend using the IMPOSSIBLE Meatballs or plant based ground protein substitute.
• Gluten-free: Use gluten free breadcrumbs.
• Other: The fresh basil can be swapped for chopped Italian parsley.

Summer Garden Salad with Goat Cheese Dressing

Ingredients - Salad

• 1 medium cucumber, sliced
• 1 pint cherry or grape tomatoes, halved
• 1 orange bell pepper, cut into 1-inch strips
• 2 small zucchini, halved and sliced
• 4 to 6 leaves Bibb or butter lettuce
• 6 to 8 leaves fresh basil, torn

Ingredients - Goat Cheese Dressing

• 4 ounces goat cheese, at room temperature
• Juice of 1 lemon
• 2 tablespoons honey
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions

For the dressing: Place all ingredients in a food processor or blender. Pulse until mixture is smooth. Refrigerate until ready to serve.

For the salad: In a medium bowl, toss together cucumber, tomatoes, bell pepper, and zucchini. Distribute lettuce leaves among salad plates. Spoon vegetable mixture on top of lettuce. Garnish with torn basil leaves. Serve with goat cheese dressing.

Source

• https://www.ourstate.com/garden-party-4-bright-beautiful-salads/

Tortellini with Tomatoes and Creamy Pesto

  Ingredients

• 2 cups heavy cream
• 1/3 cup pesto
• 20 oz. tortellini (cheese or chicken)
• 8 oz. mozzarella cheese pearls
• 10 oz. cherry tomatoes halved
• balsamic glaze (optional)
• lemon juice (optional)

Directions

1. In a large 12-inch skillet, add 2 cups heavy cream and ¼ cup prepared pesto. Whisk to combine and bring to a simmer over medium-high heat.
2. Add 2 (10 oz.) packages of cheese tortellini, stirring to combine. Cover and continue cooking for 6 minutes or until tortellini has softened and the sauce is thick and creamy.
3. Meanwhile, halve the 10 oz. container or tomatoes and season liberally with salt and pepper.
4. Turn off heat and stir in 1 (8 oz.) package mozzarella cheese pearls and the cut tomatoes; toss to combine.
5. Optional Extras: 
1. Crisp 1 (4 oz.) package diced pancetta in the same skillet before you begin cooking the tortellini. After crisping, set aside on a paper towel lined plate and continue cooking in the same skillet.
2. Once the dish is complete, finish with a drizzle of fresh lemon juice, balsamic vinegar or glaze and freshly torn basil leaves.

Notes

• Serve with crusty bread and a simple green salad.
• If using a homemade pesto, make and store in airtight container for up to 3 days.
• Swap Suggestions
• Protein: Add the crisped pancetta or swap the cheese tortellini for a meat filled option.
• Heavy cream: Swap heavy cream for marinara sauce.
• Mozzarella cheese: Swap mozzarella for shredded Parmesan.

Source

• Kelsey Nixon Recipe Club
• https://kelseynixon.kartra.com/portal/RecipeClubLogin/post/1440

Kelsey Nixon's Caesar Salad Dressing

Ingredients

• 1/3 cup mayonnaise
• 2 teaspoons dijon mustard
• 2 minced garlic cloves OR frozen cubes
• 2 tablespoons fresh squeezed LIME juice
• 2 tablespoons white wine vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 cup avocado oil (or vegetable oil)
• 1/2 cup grated parmesan cheese

Directions

1. Blitz, whisk or shake all ingredients until well combined.
2. Taste and adjust seasoning with additional salt and pepper.
3. Store in an airtight container or mason jar in the refrigerator for up to a week.

Bisquick Quick Quiche

 Ingredients

• 4 Eggs
• 2 Cups milk
• 1 Cup Bisquick
• 1 Sweet onion diced then sautéed
• Meat of choice (ham, cooked breakfast sausage, lunch meat, leftover chicken, you name it)
• 1 Cup cheese shredded (about 4 ounces)
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 400 °F
2. Lightly grease a baking dish (10-inch pie pan or similar)
3. Sprinkle 1 cup (4 oz) cheese and other fillings into pan evenly
4. In a bowl beat eggs + salt + pepper
5. Add in milk
6. Mix the Bisquick into egg mixture 1/4 cup at a time until TOTALLY smooth
7. Pour the liquid egg mixture over the ingredients in the pie plate.
8. Bake for 35-40 minutes
9. Let cool 15 minutes before cutting
10. Slice and serve!

Notes

• You can add in whatever you like to this Bisquick recipe. The original one calls for ham or bacon and Swiss cheese.
• Make this an easy vegetarian recipe as well, just use your favorite vegetables in this dish instead of the bacon or ham.
• Make sure that you let it cool down. The quiche will fall apart if you serve it too soon. Let it cool and rest out of the oven for a while.
• You can double this recipe and bake it in a 9×13 pan, which is something my mom would do for large crowds. Quiche squares are just as delicious as the pie shape!

Source

• TikTok
• https://www.thekitchenmagpie.com/the-bisquick-impossible-quiche-recipe/