Chicken Parmesan Meatballs.

Isn't chicken parmesan wonderful?  I think it's safe to say that it is my "go to" meal at Italian restaurants.  That being said, I make it more often at home than in a restaurant.  And I was excited when I saw a recipe for chicken parmesan meatballs because really, who doesn't love meatballs!? 

Chicken Parmesan Meatballs

(Recipe adapted from Dinner - A Love Story)

1 1/4 pounds ground chicken or turkey (I actually used turkey because that is what I had on hand)

1/2 cup Italian breadcrumbs
2 tablespoons dried onion
1/4 cup fresh chopped parsley
1 cup shredded parmesan cheese
1 teaspoon garlic
1 egg, whisked
3 tablespoons olive oil
1 can tomato sauce

½ pound noodles (prepared)
¼ package fresh mozzarella

Preheat oven to 400°F.  Using a mixer, mix together chicken, breadcrumbs, onion, parsley, parm cheese, garlic, and egg.  Shape into balls the size of a golf ball and place on a foil lined baking sheet.  Brush a bit of olive oil on each meatball.  Bake for 15 minutes.  Meanwhile, mix ¾ of your sauce with your noodles and place in an oven safe baking dish.  Remove meatballs from oven and set on top of the noodles.  Add a dollop of sauce and a slice of cheese.  Broil for 5 minutes. 

This is a pretty easy meal with a flair of fancy! 

And for those of you who follow us on facebook.  My husband did NOT use ketchup on these meatballs (and, yes, he often would even with the tomato sauce!)

Take Five Bars.

Happy Mother's Day to our mom, who inspires us every day and inspires us in the kitchen so much that we started this blog!  And Happy Mother's Day to all the moms who read our blog.  Thank you for trying our recipes and keeping us motivated here...even if there has been an 18-month hiatus...

But, the hiatus, was well worth it in regards to:

• First trimester of pregnancy = fatigue and no appetite = no reason to cook
• Second trimester of pregnancy = attempting to recover from the first trimester = limited cooking
• Third trimester of pregnancy = hottest summer record in a house without air conditioning = no oven usage
• Beautiful Baby Ella was born!
• Newborn with colic = baby cries all day, sleeps all night = momma tends to baby all day, sleeps at night = consumption of many apples with peanutbutter
• Colic ends...but...

Then there was the accident and surgeries:

• Friends and neighbors supply an abundance of food - thank you!
• Husband busy recovering = no appetite for him

And then there was trying to adapt to returning to work full time, being a mom, a wife, help on the farm as able, etc, etc, etc (something most of you moms have already figured out).

And now it is all finally jiving.  I couldn't be more excited to feel that I have found the balance that I've needed so badly the last few months!

That being said, I was looking to make a pan of bars to incorporate sweet and salty.  You know...to keep with the whole balance thing!  [And because I bought a few boxes of yellow cake mix on sale to find out that my husband doesn't like yellow cake].  Funny how he suddenly liked it when it was in bar batter and completed bar form.  :)

Take Five Bars.

(Recipe slightly adapted from Six Sisters Stuff)

1 box yellow cake mix

2 eggs (divided)

1/4 cup butter

2 tablespoons milk

2/3 cup crushed pretzels

2/3 cup creamy peanut butter

4 ounces cream cheese (softened)

1 cup powdered sugar

1 heaping cup caramels (cut into quarters)

1 cup milk chocolate chips

Preheat oven to 350 degrees.  Mix together the cake mix, one egg, butter, and milk until combined.  Split dough in half - setting one half aside and mixing pretzels into other half.  Press the dough with pretzels into the bottom of a greased 9x13 pan.  Bake for 8 minutes.  Beat one egg, peanut butter, cream cheese, and powdered sugar until well combined.  Spread over the top of the baked crust.  Sprinkle caramels and chocolate chips over the top of peanut butter mixture.  Lastly, flatten pieces of remaining dough over the top of the bars.  Bake for 20 minutes.  Cool and enjoy.

While I don't think these taste a whole lot like a take five candy bar, they are good and helped me to use up one box of yellow cake mix.  

Triple Berry Cherry Cake

When I asked our mom what kind of a cake she wanted for her Birthday {which is today - Happy Birthday Mom!} she responded that she wanted a princess cake - so, this was my attempt...

Our mom has been going to Weight Watchers for a few years {and she looks amazing} and this year, I joined her, so with that in mind, the cake is pretty low calorie and light.

1 box Cherry Chip Cake Mix (dry - do not prepare)
1 can Diet Cherry 7-up
1 cup frozen berry mix (raspberries, blueberries, blackberries)
1 container (12 oz) lite Cool Whip
1 small box black cherry jello (dry - do not prepare)

Mix cake mix, 7-up and berries together. Divide batter in half, place in two 9 inch pans. Bake in a 350 degree oven for 20 minutes. Allow to cool completely. Add jello mix to cool whip and fold until well mixed. Layer cake, cool whip, cake and frost cake with remaining cool whip.

Crock Pot Chicken Shred

This recipe is so easy and versatile! It can be served as a taco, taco salad or over rice. If you're only cooking for two - you can test it out in a variety of ways because there will be leftovers!

3 chicken breasts, raw
1 can (small) Spicy V8
2 Tablespoons Tastefully Simple Fiesta Party Dip Mix (seasoning) - can use taco seasoning
1 can black beans
1 can Rotel - can use salsa if you don't have Rotel

Coat crockpot with cooking spray. Place chicken breasts in, cover with V8 and seasoning. Add black beans and Rotel 30 minutes before serving.

I cooked mine in my crockpot on high for 4 hours. If your planning yours for a week day and have an 8 hour (or more) work day, cook on low.

The pictures I'm including are of my version of the taco salad from day two. Day one we enjoyed as tacos. :)

Bacon Cheeseburger Soup.

This past weekend my little family was invited to a Quarter Packer Party.  You know, it's a party for the first quarter of the game only because it's a 7 pm game and there are babies invited.  Genius!

When I found out soup was on the menu I got to work coming up with a recipe for Bacon Cheeseburger Soup.  And the best part?  You make it in the crock pot!

Bacon Cheeseburger Soup
Recipe by Mom Taught Us

4 cups beef broth
1 bottle pale ale (or whatever beer you have on hand)
2 cups milk
12 ounces velveenta cheese
1 can cheddar soup
1 cup ketchup
1 pound ground beef (cooked up with onion and garlic to taste)
1 package smoked bacon (if you are local, I highly recommend Nueske's Cherry or Apple Wood Smoke) (cooked and cut into bite size pieces)
Splash of bacon grease
2 cups diced hashbrowns
1/2 cup dried soup greens (this was from the amish market and could easily be omitted)
Salt and pepper to taste (you probably won't need much salt thanks to the bacon)

Place all of the ingredients in a crock pot and cook on low for about 8 hours. Serve topped with shredded cheese for the effect of a melty burger.

This soup was pretty delicious. I was nervous after adding the beer; the flavor was pretty strong through most of the cooking process, but calmed down upon the soup's completion.

No picture, as usual, with soup. I need pointers on photographing soup!

Chicken & Stuffing Bake

If you are in the mood for some comfort food; this is a quick, easy & delicious recipe.

1 box Stove Top Stuffing (any variety)
3 chicken breasts, cut into bite size pieces
1 can Cream of Chicken soup
1/2 cup sour cream
Vegetable of your choice - peas, green Belen's, broccoli, corn (I used corn)
Salt & Pepper to taste

Prepare stuffing according to box. Set aside.

Combine the rest of the ingredients and place into a greased 9x13 dish. Top with stuffing. Bake at 350 for 30 minutes or until done.

This is a great recipe to use to create a new, different recipe from leftovers.

Creamy Tomato Basil Parmesan Soup.

Today marks the first "measurable" snow fall of the season.  It's a day that brings such joy to some and such heartache to others.  No matter where your feelings of snow land, everyone loves soup.  Especially on days like today.  And especially with Christmas Radio playing on Pandora.  Oh.  And fresh bread.  Everyone loves fresh bread with hot soup.  Mmmm.  Can't.wait.for.supper!

Though, I am embarrassed to admit how long I've wanted to make this soup.  I got close once; buying some half and half.  Said half and half was dumped down the drain due to expiration.  (Ugh!  I hate being wasteful.)  Promise yourself right now that you will not wait long to make this; it's too good to wait and this is coming from someone who normally does not like creamy soups.

Creamy Tomato Basil Parmesan Soup

1 quart diced tomatoes (including juice) (could get away with 28 ounces if buying your tomatoes)

1 cup diced carrots

1 cup diced potatoes

1 can sweet corn (drained)

1 tablespoon dried onion

1 teaspoon dried oregano

1 tablespoon dried basil

1/2 teaspoon garlic pepper

1/2 teaspoon black pepper

1 teaspoon seasoned salt

4 cups chicken broth

1 bay leaf

1/2 cup butter

1/2 cup flour

1 cup Parmesan cheese (grated)

1 1/2 cup half&half (slightly warmed)

Place tomatoes, carrots, potatoes, corn, onion, oregano, basil, pepper, salt, chicken broth, and bay leave into a soup pot.  Simmer 3 hours or until vegetables are soft.

Prepare a roux by melting the butter in a saucepan then adding the flour.  Stir for 5 minutes.  Slowly add 3 cups of soup to the roux (one cup at a time) - stirring in between until roux/soup mixture is smooth.  Add roux/soup mixture to the pot of soup.  Stir completely.  Add half&half and Parmesan cheese.  Stir.  Allow to sit for 20 minutes and serve.

I think this soup would be equally delicious with some shrimp added.  I had been thinking about adding it all afternoon, but opted not to because I wasn't sure what my husband would think.  Turns out he mentioned it while eating it for supper tonight.  Next time I'll defiantly give it a try; if you try it out first, let us know what you think!

I apologize for not including a picture, but trying to capture a good image of soup is hard for this amateur!