Parmesan Chicken Meat Balls

Parmesan Chicken Meat Balls

The original recipe is a crock pot version, but they're just as easy to bake. Do a double batch and freeze them for quickie dinners. Perfect! They can be varied with ginger and teriyaki glaze over pineapple rice, stuffed with buffalo cheese and skewered, breaded and thrown into subs, served as dippers with some garlic alfredo sauce..... YUMM :)

Servings: 4 1/2 dozen
Prep time: 25 mins
Cook time: 2 hrs
Total time: 2 hrs and 25 mins


Ingredients:
1 pound ground chicken -- I'm using ground vegetarian chicken substitute
1 egg
2 cups fresh parmesan cheese
2 cups mozzarella
1 cup Italian bread crumbs
1 Italian seasoning packet
1 tsp. salt
1 tsp. pepper
1 red bellpepper,diced
4 green onions,diced
1 large jar alfredo sauce


Directions:
In a large bowl add all ingredients except for alfredo sauce. Mix until combine. Make 1-inch meatballs. Put the meatballs in a crockpot that is on high, pour the alfredo sauce on top of meatballs. Cook for two hours. One hour for the veggie version.

Peasant Stew

Peasant Stew

Ingredients:
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
6 chicken thighs (about 1 1/2 pounds), skinned ---I'm using 6 vegetarian MSF Chicken Grillers added just at the last step of the recipe.
1 cup chopped onion
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (4.5-ounce) can chopped green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup reduced-fat sour cream

Directions:
Combine cumin, salt, and pepper; sprinkle over chicken.

Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour. If you're using my vegetarian version, you'll need only the 1 hour.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

A-mmmm-azing Mini Mushroom Tartlets

Mmmm-azing Mini Mushroom Tartlets

1 cup finely chopped portabella mushrooms
1/3 cup finely chopped white onion
3 T. chopped scallions
3 T. fat free cream cheese, room temperature
1/2 t. chopped garlic
1/8 t. salt
2 dashes black pepper
2 dashes nutmeg
15 mini phyllo dough shells (found in the freezer aisle)

Directions:

Preheat oven to 375. Bring a pan sprayed with nonstick spray to medium high heat on the stove. Add mushrooms and onion, and cook until soft. Place mushrooms and onion in small bowl. Add scallions, cream cheese, garlic, salt, pepper and nutmeg and mix well. Evenly distribute mushroom mixture among the phyllo shells. Arrange shells on a baking sheet sprayed lightly with nonstick spray. Bake in oven for 12 to 15 minutes until edges of tartlets are crisp. Allow to cool slightly before serving. Yum!
Makes 3 servings, 120 calories per serving, points value: 3

Dear Mr IHOP :)

Most of my readers will already have this link, but for those who don't....
Magical Loaf Studio. Enjoy :)

Reeses Cookies with only 2 ingredients!

Found this at the Picky Palate. Couldn't resist posting :)

Reeses Peanut Butter Cup Cookies

24 snack size Reeses Peanut Butter Cups, usually comes in a pack of 8
1 large egg
Sea Salt if desired

1. Preheat oven to 350 degrees F. Unwrap all Reeses cups and place into a food processor. Pulse until smooth and combined. Add an egg and pulse until combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the heel of your hand, press each cookie down to about 1/2 inch thick. Sprinkle with sea salt if desired. Bake for 15-17 minutes or until cooked through and edges start to crisp. Let cool for 15 minutes on baking sheet before removing to cooling rack.

Makes 12-14 cookies

Spinach Risotto

Spinach Risotto

Ingredients
1 small zucchini,chopped
10 oz baby spinach
1 carrot, diced
1 cup fresh sliced mushrooms
1 medium onion, chopped
2 celery stalks chopped
2 cloves of garlic minced
2 tsp extra-virgin olive oil
½ cup dry white wine -- or chicken stock or ginger ale or white grape juice
1 ½ cup GF chicken stock
1 cup Arborio rice
¼ cup fresh grated Parmesan cheese

Salt, pepper, and dried dill weed to taste

1. In a large pan, over medium heat, add olive oil, garlic, celery, onion, mushrooms, carrot. And rice. Cook for 5-7 minutes stirring occasionally until the vegetables are soft.Stir in the GF chicken stock and the dry white wine; bring to a boil over high heat.

2. Reduce the heat (medium-low), cover and allow to simmer for 20 minutes or until all liquid is absorbed. Add in spinach, zucchini and Parmesan. Add in salt, pepper, and dill weed to taste.Continue heating until the spinach is wilted (about 2 minutes) and the serve!

BANANA BREAD FRENCH TOAST

BANANA BREAD FRENCH TOAST

One recipe prepared banana bread, uncut (recipe follows)
1 cup milk or half-and-half
4 eggs
1/2 teaspoons vanilla
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 Tablespoons butter, divided
2 bananas, sliced
Confectioner’s sugar, for dusting
Maple syrup

Prepare banana bread as directed below and let cool completely. When ready to make french toast, slice off the ends of banana bread. Slice the remaining loaf into 8 thick slices, about 3/4-inch thick; set aside. In a bowl, whisk together milk, eggs, vanilla, cinnamon, salt, and nutmeg until combined. Pour into a pie tin or flat pan. Melt 1 Tablespoon of butter in a griddle pan or large skillet over medium-high heat. Dip 4 banana bread slices on both sides of milk mixture and place in hot pan. Cook until golden, about 3 minutes, then turn and cook other side until golden. Repeat with remaining tablespoon of butter and 4 slices of bread. Slice hot bread slices on a diagonal and serve 2 diagonals per person. Garnish each with slices of banana, dust with confectioner’s sugar, and pass the maple syrup.

Banana Bread

2 very ripe bananas
1-1/2 cups granulated sugar
2 eggs
1/2 cup vegetable or canola oil
1-3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 teaspoon vanilla
1 cup chopped pecans or walnuts

Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan; set aside. Mash bananas in large mixing bowl. Stir in sugar, eggs, and oil until combined. Stir together flour, soda, and salt. Add flour mixture, buttermilk, and vanilla; stir until just blended. Fold in nuts. Pour mixture into prepared loaf pan. Bake for 1 hour and 10-15 minutes, or until tester inserted in center comes out clean. Remove from oven and place on wire rack for 15 minutes, then turn out of pan and cool. Proceed with above directions for making banana bread french toast. You can also use your own favorite banana bread recipe, but this one is nice and firm with a good crust for making french toast.

Brownie Batter Fudge Cupcakes

See, I started with Brownie Stuffed Chocolate Chip Cookies, and somehow ended up here....




Brownie Batter:
1/4 C butter, melted
1/3 C fat-free sweetened condensed milk (We used regular sweetened condensed milk)
1/3 C milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight or until completely frozen.

Frozen brownie batter nestled inside the unbaked cupake batter


Cupcakes:
1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 C sour cream
1 C vegetable oil
4 eggs, beaten
1/2 C milk
2 C mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Mine only needed to bake for the shorter amount of time. Allow to cool completely before frosting.


Frosting:
5 sticks butter, softened
8 oz powdered sugar
1.5 C unsweetened cocoa powder
a pinch of table salt
1.5 C light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt and mix until smooth. Add the corn syrup and vanilla and process until just combined, then add the melted chocolate and blend until smooth and creamy. Our frosting was pretty thin so we set it in the freezer for just a couple of minutes to thicken. Using a ziploc bag with the corner cut off or an icing bag add a generous swirl of frosting to each cupcake.

*Makes 36 cupcakes!

Veggie Meatballs

I think this recipe originally came from Nancy about 18 yrs ago, but it's a complete staple at our house. They work in spaghetti, subs, stroganoff, sweet n sour, BBQ.... They are a total go-to quickie. My mom even took the bbq version to one of her church potlucks down in Amish country. They were licking the bowl clean. High praise if you can fool ppl who raise meat for a living... Endless possibilities.



Ingredients

8 oz cream cheese
1 pkg onion soup mix
2 T flour
3 eggs
1 c pecan meal
4-5 c rice crispies cereal

8 oz chili sauce
8 oz grape jelly


Instructions

Combine ingredients, then form into balls. Bake for 30 minutes at 350. Meanwhile, combine chili sauce and jelly and melt together. When baking is done, add balls to sauce and simmer for 30 minutes or so. Works great simmering in crock pot. Easy to double and freeze balls in ziploc bag.

Loaded Nachos

The combination of black beans, salsa, and nonfat Greek yogurt makes this version of nachos a multicultural feast without the fat. Serves 4

4 ounces baked tortilla chips,
8 ounces ground MSF burger crumbles and sausage patties
¾ cup fat-free spicy black bean dip
Salt and black pepper
1 cup reduced-fat Mexican style four-cheese blend
1 cup store bought fresh salsa
2/3 cup nonfat Greek yogurt
2/3 cup chopped fresh cilantro

1. Preheat the oven to 425°F.
2. Line a baking sheet with foil, and spread the tortilla chips out on the prepared sheet.
3. Heat a large nonstick sauté pan over high heat. When the pan is hot, add the burger and cook it until it is just cooked through, stirring occasionally, about 5 minutes. Stir the bean dip into the burger, and season it with salt and pepper to taste.
4. Spoon the burger mixture over the chips, and sprinkle the cheese on top. Bake for 6 minutes, or until the cheese has melted.
5. Remove the baking sheet from the oven, and top the chips with the salsa. Drop small spoonfuls of the yogurt on top of the nachos (or serve the yogurt on the side if preferred), and scatter the cilantro on top. Serve immediately.