Baked Chicken-Bacon Alfredo

I was sitting on the couch, recovering from a c-section and enjoying being pampered, when my mother-in-law brought be a plate of this dish. I seriously considered asking her to move in with us!  My house was so clean and every meal was absolutely divine!  This dish was so good.  The great part was, we froze the leftovers and ate them the other night.  They were even better the second time around.  Probably because I was off of the pain pills and had my senses back to full power. You can double the batch and freeze one, or toss the leftovers in a freezer bag and freeze it that way.  Either way, Fabulous!

Baked Chicken-Bacon Alfredo

8 oz. penne or bow tie pasta

1 jar Alfredo sauce or 1 recipe Alfredo Sauce

1/2 rotisserie chicken pulled apart into pieces (or 2 chicken breasts cubes and grilled)

6 oz. (1/2 package) bacon, cooked and chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

 

Preheat oven to 350.

 

Prepare pasta according to package directions.

When pasta is done, drain and stir in Alfredo sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

 

Recipe adapted from Our Best Bites

Mama Mia’s Minestrone Soup

I was first exposed to Minestrone soup when I tried it on a whim at Olive Garden a couple of years ago. I really enjoyed it. I came across this recipe about a year ago and fell in love with it!  The bacon really adds a delicious flavor. 

I adapted this recipe from Real Mom Kitchen.  I just use a good Italian seasoning instead of the different amounts of each herb. Make sure that it contains thyme, oregano and basil in it.  I got a good one from Costco.

Mama Mia’s Minestrone Soup



1/2 lb bacon, cooked and crumbled

1 large onion, chopped

1 cup celery chopped

Saute the onion and celery in bacon grease until tender.

2 cans Petite Diced Tomatoes

2 cans beef broth

2 small cans tomato juice

1 can northern white beans, drained and rinsed

1 can green beans, UNDRAINED

3 carrots, cut into chunks

2 cups shredded cabbage (not the pre-cut coleslaw mix, it’s too stringy when cooked)

2 cups of water

2 tsp Italian seasoning (make it a good one)

Bring the above ingredients to a boil, then reduce to simmer.  Simmer until vegetables are tender.  Then add:

1 cup of macaroni (rotini or shells work well)

Cook until macaroni is tender.  Top each bowl with Parmesan cheese to serve.

Italian Potatoes

I love red potatoes.  There are so many fun things that you can do with them. Last night I made them Italian style and served them with the Chicken Parmesan.  My kids loved them!

Italian Potatoes

12 red potatoes

4-6 tbsp butter

2-3 tbsp olive oil

1/2 tsp salt (or to taste)

1/4 tsp pepper

2 tsp Italian seasoning

1-2 tbsp olive oil

Coat a cookie sheet with olive oil. 

Cube potatoes and arrange in a single layer on the cookie sheet.

Cut up butter into chunks and arrange over the potatoes.

Sprinkle salt, pepper and Italian seasoning over the top of the potatoes.

Bake at 425 degrees for 35-45 minutes or until golden brown.  Stirring every 10-15 minutes.

Chicken Parmigiana

I was very delighted with this dish! A friend of mine made a similar recipe for me when I had my last baby and I really enjoyed it.  I hadn't eaten it since.  Then I found this recipe on another friends blog and decided to give it a try.  The only thing I think I changed was using Italian seasoning instead of oregano for the sauce.  Yummy yummy yummy!!!

Chicken Parmigiana

4  boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Chunky Marinara Sauce

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.

Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Bagel Bites

As you can tell I have been in freezer meal mode lately.  Especially with my nesting kicking in... I want to be ready!

I've been getting a lot of ideas as I walk through the grocery store.  If it's frozen there, then I can freeze it at home. My kids really like the bagel bites from costco. But I never buy them because they are so expensive! We go through them way too fast to justify the money I spend on them.  Plus, its so basic, I don't even need a recipe to create myself. 

So, I came up with my own version. These are a little bigger than "bites" but they are still mini bagels.  the kids really enjoyed making them with me too.  I'll have to admit, this is my first time making them, so I am guessing on the oven times, from frozen. This is a great meal to pull out when you are standing in the pantry staring or in the fridge/freezer at 5 pm wondering... hmmm what should I make for dinner. 

1 bag mini bagels (I used Thomas brand
8 oz mozzarella cheese
1 jar pasta sauce or pizza sauce
Favorite toppings such as pepperoni, ham and pineapple etc.

Split bagels in half and spread with pasta sauce.  Top with cheese and favorite toppings.  Bake at 350 for 10-15 minutes or until cheese is melted.  From Frozen add about 10 minutes.   Or microwave for 30 seconds. From frozen 1-2 minutes.

To freeze- lay prepared bagels in a single layer in a freezer bag.  To freeze multiple bagels in the same bag... lay them flat on a cookie sheet and toss in the freezer until frozen. Pull out and stack in freezer bags.

4 Cheese Manicotti

I have been working on perfecting this one for quite a while now.  I think we found the perfect combo! One night I decided to make it 4 different ways, each with different spices.  We found one that we liked the best and it has been a hit for many who attend the freezer meal class too.

This is an easy freezer meal!  Just put it in an aluminum pan and wrap with foil just before baking.  Pull it out and thaw it, and then it's ready to cook.

4 cheese Manicotti

3 cups shredded mozzarella cheese

1 1/2 cups ricotta cheese

1 cup small curd cottage cheese

1/2 cup grated Parmesan cheese

1 tablespoon minced garlic

2 egg

1 Tbsp dried basil

1 Tbsp dried parsley

4-5 cups spaghetti sauce

1 (8 ounce) package manicotti shells

Top: 1 cup mozzarella Cheese

1/2 cup grated Parmesan cheese

Boil pasta for 8-10 minutes.  Only until al dente.  Don't over boil it or it will fall apart.  In a bowl, combine first 8 ingredients. Stir until well combined. Stuff cooked manicotti with the mixture. (I like to use a pastry bag or Ziploc bag with the corner cut out)

Spread 2 cups sauce over the bottom of a 9x13 pan.  Lay stuffed manicotti, side by side in the baking dish. Top with desired amount of remaining sauce. Sprinkle with remaining mozzarella cheese.

Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Cheesy Lasagna Rolls

It has come to my attention that I haven't posted my freezer meal dishes yet.  I've been slacking, I'm so sorry!  Here is one that we made a few months back.  These are so easy and yummy!  I like that when you roll them up, they are ready to go in individual sized portions.  It's a fun new twist on your typical lasagna. 

These were a huge hit at our freezer meals class.  Enjoy! I forgot to take a pict of the finished product.  Just imagine this one with gooey cheesy all over! Yummmm.

Cheesy Lasagna Rolls

12 Lasagna noodles, cooked and cooled
1 jar spaghetti sauce, divided

Filling:
1 container (15 oz) ricotta cheese
1 egg
1/4 cup Parmesan cheese
1 Tbsp parsley flakes
1/8 tsp pepper
1 tsp garlic salt
2 cups mozzarella cheese, divided (1 1/2 cup for filling, 1/2 cup on top)

Pour half of spaghetti sauce on the bottom of a 9 x 13 pan. Mix together all ingredients for the filling. Lay noodles flat and spread filling mixture on noodles. Roll up like a sleeping bag and lay in pan. Top with remaining sauce and mozzarella cheese. Bake at 350 for 30-40 minutes.

Note: Do not over cook noodles. Follow directions on box of noodles.

recipe comes from My Sisters Cucina

Crockpot Pasta

For day two of our Crockpot week, I've got a delicious Italian dish for you.  You will have to turn on the stove to boil the pasta and brown the hamburger, but then the rest is done in the crockpot. 

You are supposed to use small shells. I used the large ones this time and they got really big and started to fall apart.   If that's all you have, don't make a special trip to the store. Just boil them a little less than called for. The small ones seem to work so much better for some reason.

This makes a ton, so be prepared for leftovers!  Or you can always half the recipe.

Crockpot Pasta



1 lb. box small Shell macaroni

24 oz. mozzarella cheese, grated

48 oz jar spaghetti sauce

16 oz. can tomatoes

2 lbs. ground beef

Cook shells to al dente according to package instructions. Brown hamburger. Throw all ingredients into a crock pot and cook on low for 4 hours.    

Malibu Chicken Pizza

My husband has been saying for months now that we should find a way to make the ever delicious Malibu Chicken into a pizza.  We the other night, we did it! I was so impressed with the way it turned out.  I cooked the crust a little too long, so that was a bummer, but other than that... Delish!

If you like Hawaiian style pizza, then you'll love this!  PS. The recipe below was for 1 pizza. The dough recipe can make 2-12 inch pizzas.

Malibu Chicken Pizza

1 recipe for Perfect Pizza Dough

1 cup chicken (about 1 breast)

1-2 Cups Terryaki bast and glaze

Pineapple tidbits

ham

Mozzarella or provolone cheese (shredded)

Cube chicken and saute' in a pan until cooked through.   Add 1/2 cup terryaki sauce and stir.  Remove from heat and set aside to cool.  On your pizza dough, spread a desired amount of sauce. (remember your chicken will have a little sauce too) Top with desired amounts of pineapple, ham, chicken and cheese. 

Bake in a 500 degree oven for 15-25 minutes, until crust is golden and cheese is melted.  You can also throw it on a hot grill for 5-15 min.

Tip: Before allowing the dough to rise, you may place it in a plastic zipper bag and freeze. When ready to use, thaw at room temperature, then proceed with instructions

Perfect Pizza Dough

I have been searching for years for the Perfect Pizza Dough.  I finally found it!  The funny thing is, that my dear friend, whom I got the recipe from, had been searching herself for this recipe.  So glad that she shared it!  She's an amazing blogger. Check out her blog... Recipes From the Pickle Boat. You'll love it. 

Tomorrow I will have an insanely delicious recipe using this dough and one of your favorite recipes from here. You won't want to miss it!

The thing I love about this dough is that it's not way hard, like a cracker, and not super fluffy like a loaf of bread.  It's nice and chewy like pizza dough should be.  I also loved that she shared the idea of grilling your pizza so that you don't have to heat up your house!  It was awesome!  The only down fall was that our grill wasn't totally scraped clean so the bottom had a nice charcoal flavor.  I think next time, I might put a thick piece of foil down so that the bottom doesn't get chard.

Also, when you are mixing this dough, follow the instructions!  I got a big head and decided to just throw it all in my bosch.  Nope!  There's a reason why you do this one by hand.  The dough is too thick to be tossed into a mixer it just slides it around and doesn't knead it at all. So learn from my mistake, just do it by hand.

It will also be very thick. Don't think you did it wrong. That's why you knead it for so long. It'll all mix in together don't worry.  And be sure to make two batches.  You can freeze half of it for a rainy day. You'll be glad you did!

 Perfect Pizza Dough

1 1/2 cups 110 degree water
2 1/2 tsp. granulated sugar
2 1/2 tsp. salt
1 Tbsp. olive oil
4 1/2 cups all-purpose flour
1/2 tsp. active dry yeast
1/2 cup cornmeal
pizza sauce - of your choice, shredded cheese - of your choice, toppings - of your choice

DIRECTIONS:

In a large bowl, dissolve sugar and salt in water.

Add oil and flour to bowl and stir with heavy spoon for 1 minute.
Turn dough out onto a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into 2 equal-sized portions

Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location(don't be surprised when it doesn't rise much...you didn't put much yeast in it! it's not supposed to rise a lot).
Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top.
Working from the edges to the center, press dough into a 12" circle.
Preheat a pizza stone in a 500 degree oven for 1 hour.(this is what gives it the restaurant taste!)
Coat a large board with cornmeal and place the dough onto the cornmeal.
Spread sauce over crust and top with cheese and desired toppings.

Bake in a 500 degree oven for 15-25 minutes, until crust is golden.

Notes: Before allowing the dough to rise, you may place it in a plastic zipper bag and freeze. When ready to use, thaw at room temperature, then proceed with instructions.

If you would like to grill it instead of heating up your house this summer, just toss it on to a preheated grill for about 5-15 minutes.

Tip: don't prepare it on a cookie sheet with sides.  Learn from my mistakes!  It's hard to transfer that way!

Fabulous Lasagna

I think Lasagna is my favorite Italian dish. I love it!  A friend of mine had a recipe on her blog that looked absolutely divine! I started to make it, and realized I didn't have a few of the ingredients, and wanted to make it for dinner.  So I ended up creating my own recipe.  I think it turned out pretty well if I do say so myself!  My family sure loved it.

My husband loves the flavor of the Italian sausage. It does come with it's own seasoning, so if you like your lasagna a little more light in the flavor, use about 1/2 tsp less Italian seasoning. We like ours full of flavor!  You can use ground beef if you prefer.  We also like our lasagna super cheesy, so I used 4 cups of mozzarella but feel free to use less.

This would also be a super easy freezer meal. Double the recipe and save some for a rainy day.  Just wrap in foil/plastic wrap and freeze before baking.  Thaw and bake at the normal temp and time. Enjoy! 

Fabulous Lasagna



9 uncooked lasagna noodles
1 lb ground Mild Italian Sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 small cans tomato sauce
1 tbsp sugar
2 tsp Italian seasoning
1/4 teaspoon pepper
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese (I used the whole milk one)
1/2 teaspoon salt
3-4  cups mozzarella cheese
3/4 cup grated Parmesan cheese

 

Cook noodles according to package directions.

 

In a skillet cook the sausage and onion over medium heat until meat is no longer pink; add garlic and cook 1 minute longer. Drain.

Stir in the tomatoes, tomato sauce, sugar, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

In a small bowl, combine the egg, ricotta cheese, Italian seasoning and salt. Drain noodles and rinse in cold water. Coat a 9x13 pan with cooking spray and spread a thin layer of meat sauce on the bottom. Top with three noodles, 1/3 of each: meat sauce,  ricotta cheese mixture, mozzarella cheese and Parmesan. Repeat layers twice.

Cover and bake at 375 degrees for 40 minutes. Uncover; bake 10-15 minutes more. Let stand for 10 minutes.

Italian Herb Garlic Bread

Garlic bread is a huge hit in our house.  I love making my own flavors to go on top.  One of our favorites is this, Italian Herb Garlic Bread.  It gives your usual garlic bread a little twist.  Don't be intimidated by the name... It's super easy to make. You can always use fresh ingredients, but after making the main dish, I usually just want my sides, to be quick and easy.

All you need is a loaf of your favorite bread.  French bread works well and I think sour dough is our favorite.  You can also just use plain ol white bread or even hamburger/ hotdog buns that are leftover.  I haven't tried it with wheat yet, so if you do, let me know how it turns out. 

Italian Herb Garlic Bread

1 cube butter

1 tsp garlic salt
1 tsp Italian seasoning

1 loaf of french bread or other bread

Melt butter and mix in other ingredients.  Brush over each slice of bread. (both sides) Grill on a griddle or frying pan until golden brown. You can also bake them on a cookie sheet at 375 until golden brown. Serve immediately.

Spaghetti Sauce (Fresh or Canned)

Many people have been asking for some good canning recipes.  This is a spaghetti sauce recipe for fresh herbs.  If you don't have fresh ones, you can substitute for dried ones.   Dried herbs are typically more concentrated and potent, so you wont need as much, if you are substituting.  The ratio is typically 3 times more fresh herbs than dried herbs. I also have a dried herbs recipe called JJ's Spaghetti Sauce.  Either one, you can "can".

There is no spaghetti sauce out there that compares to homemade sauce.  If you are eating it for dinner tonight, canning or freezing some for later or both... the steps are the same up until it's time to pour it into the jars. You will need a HUGE pot.  I used my pressure cooker because I didn't have a pot big enough. 
REMEMBER:  Taste as you go and add spices, salt, etc as needed.  It does need to boil for at least 30 minutes before the flavors really combine so don't add anything extra before that!

Spaghetti Sauce (Fresh or Canned)

25 lbs tomatoes (about 9-10 quarts blended) ( I used Roma's this time)

1  6lb 10 oz can of tomato puree (Costco)

10 large bay leaves

4 medium onions diced

1 ½ tbsp minced garlic

3-4 tbsp olive oil

1 1/4 cup sugar

1-1/2 cups fresh herbs of your choice.  (This is what I used)

½ cup parsley

½ cup basil

4 tbsp oregano

4 sprigs of rosemary

3 tbsp thyme

1 tsp marjoram (ground, not fresh) (optional)

¼ cup salt

2 tbsp pepper

 lots of ice

Prepare Tomatoes:  Cut the stem area out of the tomato. (or just slice the top off to save time)

Slice an "x" about 1/4 inch deep on the bottom of the tomato (this allows the skin to peel really easy when boiled.)

Drop tomatoes a few at a time into boiling water. Boil for 30-60 seconds, until skin softens and starts to peel back.  Remove and immediately place into a bowl of ice water. It melts fast, so keep adding ice as needed.

When cool enough to touch, peel the skins and discard. You can blend the tomatoes to make a smoother sauce or just smash with a potato masher.  Pour tomatoes and herbs into a huge stock pot.

In a skillet, add olive oil, garlic and onions. Saute until tender and then add to the pot.

Boil for about 30 minutes, stirring frequently.  After 30 minutes, taste and add flavors according to desired tastes.  Boil down to desired thickness.

It's ready to serve or if you are canning the sauce, continue

You will need to add 3 tbsp of vinegar per quart jar. Pour sauce into clean jars leaving 1 inch of head space. Wipe rim clean with a damp paper towel. Screw on lids and place into a water bath.  Boil for 40 minutes. Pull out with canning tongs and let cool on a towel on a flat surface.

TIP:  If you are adding vegetables to your sauce, you will need to to pressure cook it at 11 lbs of pressure for 30 min for pints and 35 minutes for quarts.

If you want to put meat in it, you will need to pressure cook it at 11 lbs of pressure for 75 min for pints or 90 for quarts.

What is a water bath? A water bath is basically a huge pot that will cover your jars with about two inches of water.  You can buy a water bath or just use a tall pot. You will need to bring the water to a boil and then start the timer.  The water needs to boil the entire time.

Tastes Like Lasagna Soup

This recipe comes from Paula Deen.  As you know by now, I love my soups! This one has got to be the best soup on the planet! I changed it up a little bit from her recipe, to make it even better for us.  Mmm, I love this soup. The best part, is that it tastes just like lasagna. It's amazing!

Tastes Like Lasagna Soup



1 lb ground beef

1   onion, chopped
3   cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1   (32 ounce) box chicken broth
2   (14.5 ounce) cans petite diced tomatoes
2   (8 ounce) cans tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
2/3 cup grated Parmesan cheese
2 cup shredded mozzarella cheese

In a large stock pot, combine ground beef, onion, and garlic. Cook until browned. Stirring occasionally. Drain well. 

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese. Top with mozzarella and serve immediately.

Stuffed Shells

Today is my 7th anniversary!  For our special dinner I made stuffed shells.  This dish, a friend of mine made for me after I had my 3rd baby.  We actually ate it for her 1st birthday dinner. It has since become a  meal saved for special nights like tonight. This is another super easy one. The exciting thing for me is that I was able to use fresh parsley from my garden. It tastes so much better with fresh although you can used dried if you need.  I hope you enjoy it!

Stuffed Shells

1 box of jumbo shells
1 pint (small curd) cottage cheese, drained
1-8oz cream cheese
1/4 c. butter softened
1/2 c. chopped fresh parsley
1 egg
1 green onion, chopped (optional)
1/8 t. salt
pepper to taste
1 jar marinara sauce
1/2 c. grated Parmesan cheese to sprinkle on top

Boil shells until they are just done but still firm.  Spread half of the marinara sauce in the bottom of a 9x13 pan. In a medium sized bowl, combine cottage cheese, cream cheese, butter, parsley, egg, green onion, salt and pepper. Spoon mixture into the shells and lay side by side in the pan. Top with the rest of the sauce and cook at 350 degrees for 30 min. Sprinkle with Parmesan cheese and serve immediately.

Tip: To use dried herbs, you would use about a third of what the recipe calls for. So you can use about 2 1/2-3 tbsp.  

JJ's Spaghetti Sauce

We love spaghetti in our house. We probably have it at least once a week. I decided to make my own sauce and actually write it down as I go this time.  I've made some good ones in the past but can never remember what I did.  This one is really good! I think I would do less Italian seasoning next time. It's a little strong.  Although it would make a great pizza sauce that way. The key to making your own sauce is to let it simmer for a good long while, then taste it...I didn't really do that today so I added too much. The flavors hadn't married together quite yet.  You can always add more later and then simmer it a little more. 

We will start our garden this weekend, then I'll make this with fresh ingredients but today I used everything from food storage.  I had a huge can of tomato sauce from Costco that I used. I also bought a big bag of bell peppers from Costco, chopped them up into one cup portions and froze them a few months ago. So I used one of those bags.  I love having veggies on hand in the freezer for soups and things. All of the herbs, I had in the cupboard.  And the garlic, I pulled from the pre-pressed garlic in the jar. I know fresh is so much better, but lets be honest, sometimes its not always practical. Also, the nice thing about this recipe, is you have enough to put in the freezer for another meal later.  As a mom of 4 I rely on freezer meals quite often. I also love using whole wheat pasta. Costco sales it in a bulk pack. My kids love it!

One quick tip:  Cover the pot when you are boiling the sauce! This stuff flies everywhere and burns like crazy when it lands on you!

JJ's Spaghetti Sauce

1 tbsp Olive oil

2 cloves garlic

1 cup chopped red bell pepper (Optional)

1 large (#10) can of tomato sauce (6 lb 10 oz can)

3 Tbsp Italian Seasoning (next time I would use 2-2 1/2 Tbsp)

1 tsp onion powder

2 cans petite diced tomatoes (drained)

1/2 tsp basil (dried)

1 tsp parsley (dried)

1/2 tsp Marjoram

5 tbsp sugar (about 1/3 cup)

Salt to taste

In a large stock pot, saute oil, garlic and bell pepper for about 5 minutes, then combine all other ingredients. Simmer for 20-30 Minutes.

Meatball Sub

Another dish that my husband really likes is the Meatball Sub from Subway.  So I decided to copy cat a recipe and the mission was a success!  You know that feeling you get deep down when your kids gobble up the dinner you just made?  Especially with something they have never tried before?  I got that feeling with this dish.  My kids devoured it. 

You can use any type of hogie roll, french bread or even hot dog buns.  I got my meatballs from Costco. The Italian style but you could really get them anywhere or even make them.  I also like to cook the meatballs in the crock pot for at least 4 hours. This allows the sauce to marinate into the meatballs and really flavor them. You can however, just microwave them or heat them on the stove if you are having one of those last minute meal type of days.

Meatball Sub

6 Sub rolls

24 meatballs

1 jar of Spaghetti sauce (I use the original flavor)

6-12 slices of provolone cheese (depending on how cheesy you want it

1 can of olives chopped

10 peperoncini chopped

Parmesan cheese

In a small crock pot, cook meatballs and spaghetti sauce on low for 4-6 hours. Toast bread over a skillet then add sliced provolone cheese. Top with 4-5 meatballs and desired amount of sauce. Then add olives and sliced peperoncini. Top with Parmesan cheese. (you can also add sliced tomatoes as well.)

Delicious Homemade Croutons

When I was a teenager, my first official job was at a pizza restaurant. I loved working there and enjoyed learning new cooking tips.  One of my favorite things to do was to make the croutons. I have to tell you, there is nothing like a home made crouton.  They are so easy to make too.  In honor of my sister-in-law, my first post is one of her favorite snacks. Croutons!

You can do so many things to flavor them.  Ranch powder, and italian seasoning, add a great flavor.  I love just a little garlic and butter.  Leftover sub rolls, or french bread, make great croutons.

Delicious Homemade Croutons 

                                                    

 1 loaf of french bread cubed (about 8 cups)

1-2 cloves of garlic chopped (i use the prepared garlic)

1 cup of butter melted 

salt to taste

Cube bread and lay on a cookie sheet in a single layer.

 Stir garlic, melted butter together, and salt together.  Drizzle over the bread.  Stir to coat and bake at 350 degrees for 8-10 minutes. I like to take them out after a few minutes and give them a good stir again, to coat them really well. Then return to the oven to finish cooking.