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.

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

Cheesy Meatball Sliders

Ingredients

• 12 Italian meatballs (or 2-3 meatballs per person)
• 1 (24 ounce) jar marinara sauce (divided)
• 12 Hawaiian rolls
• 1 cup shredded Mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 3 Tablespoons butter (melted)
• 1/2 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese

Directions

1. Heat oven to 375.
2. Place frozen meatballs in a skillet with 1 1/2 cups marinara sauce. Cook on medium high heat until the meatballs are heated through and covered in sauce.
3. While the meatballs are simmering, cut the rolls in half leaving them attached.
4. Place the bottom section of the rolls in a lightly greased 9 x 13 inch pan.
5. Place a cooked meatball that is covered in marinara sauce on each roll.
6. Sprinkle Mozzarella cheese and Parmesan cheese over all of the meatballs.
7. Place the top part of the rolls on top (they should still be attached to each other).
8. Combine melted butter, shredded Parmesan, minced garlic (or garlic salt) and Italian seasoning together in a small bowl.
9. Baste the top of the rolls with the buttery mixture then sprinkle with grated Parmesan cheese.
10. Cover the pan loosely with foil and bake for 8 minutes then remove foil and bake an additional 4 minutes.

Notes
- Try different flavor combos

Source
https://www.sixsistersstuff.com/recipe/cheesy-meatballs-sliders/

Pepperoni Pizza Crescent Rolls

Ingredients

• 1 (8-oz) can refrigerated crescent rolls
• 24 slices (about 5 oz) pepperoni
• 2 oz shredded mozzarella cheese (1/2 cup)
• 1 cup tomato pasta or pizza sauce, heated

Directions

1. Heat oven to 375°F separate dough into 8 triangles; pat out each triangle slightly.
2. Place 3-5 slices pepperoni, slightly overlapping, on center of each triangle.
3. Top each with about 1 tablespoon cheese.
4. Roll up, starting at shortest side of triangle and rolling to opposite point.
5. Place rolls, point side down, on ungreased cookie sheet.
6. Bake at 375°F for 10 to 14 minutes or until golden brown.
7. Serve warm crescents with warm pasta sauce for dipping.

Notes

• Shape these crescents up to 2 hours ahead. Cover and refrigerate them. Bake them just before they'll be served.
• Serve a couple of these tasty rolls with a big green salad.

Source
https://www.pillsbury.com/recipes/pepperoni-pizza-crescent-rolls/051c5e19-4557-44d0-892b-c5ddb72e4637

Baked Sweet Corn

Ingredients

• 2 tablespoons unsalted butter
• 15.25 oz. can whole kernel sweet corn, drained
• 14.75 oz. can cream-style sweet corn
• 1 1/2 cups half-and-half
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 2 cloves garlic, grated on a rasp or finely minced
• 2 scallions, white and green parts, finely chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 cups shredded Cheddar
• 1 1/2 cups shredded mozzarella
• 3 large eggs, beaten

Directions

1. Preheat the oven to 350 degrees F.
2. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
3. In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, garlic and scallions.
4. Season with a nice pinch of salt and a few grinds of pepper.
5. Whisk in the Cheddar, mozzarella and eggs.
6. Pour into the prepared baking dish.
7. Bake until set in the center and golden brown around the edges, 50 to 60 minutes.
8. Allow to rest for 10 to 15 minutes before serving.

Source
http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-baked-sweet-corn.html

Chicken Pesto Sandwich

Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 8 ounces mozzarella, sliced
• 1/2 cup pesto

Directions

1. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
2. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

Notes
Prep Time 10 minutes
Yield 4 servings

Source
http://damndelicious.net/2012/10/22/chicken-pesto-sandwich