Steak and Egg Sandwich

These hearty Steak and Egg Sandwiches are a filling and delicious way to start your day (or end it!)

Breakfast...honestly it's probably the most versatile meal of the day, in my opinion.  You can have breakfast foods any time of the day, breakfast, lunch, or dinner.  Lunch and dinner foods don't work so well for breakfast though, a burger at 7 am?  No, thank you!

If you haven't guessed from previous posts, my family often has breakfast foods for dinner.  Often it's pancakes or an omelet, but last week we tried something completely new, different, and completely delicious!  We had Steak and Egg Sandwiches.

The concept of adding steak to a breakfast sandwich was completely new to me.  We're no stranger to breakfast sandwiches, but they typically consist of an egg with cheese, between two slices of English muffin.  This breakfast sandwich turns it up a notch!  Mike and I both loved them, and they are a filling dinner, especially when paired with a side of fruit.  We ended up with enough for leftovers too, and they were just as good the next day.

I found this recipe on Nicole's blog, PicNic.  As I was searching for the perfect recipe for this month's Secret Recipe Club, I came across a variety of delicious recipes like Pizza Pinwheels, Caramel, Apple, and Almond Pancakes, Apple Caramel Scrolls, and Chili Chicken Pita Bread Pizzas (notice a breakfast and pizza trend?).  Nicole's blog is relatively new to me.  I "met" her a few months ago when she made my pizza casserole for her secret recipe.  I loved browsing through her recipes, and reading her stories.  There are quite a few recipes I'll be going back to again!

Steak and Egg Sandwiches

Serves 4

Ingredients:
4 ciabatta rolls
8 slices bacon
2 thin sliced steaks (mine were labeled for carne asada)
6 eggs
1/4 cup milk
1/2 cup shredded cheddar cheese

1.  Cook bacon until crispy, then set aside.

2.  Place steaks in a hot skillet and season with steak seasoning or salt and pepper.  Cook until done to your liking, mine took about 3 minutes per side.  Then set aside.

3.  Beat the eggs and milk.  Then cook like an omelet in a skillet.  (Don't fold the eggs over though.)  Sprinkle the cheese over the eggs and let the cheese melt.

4.  To assemble the sandwiches, cut the egg into 4 equal pieces, cut the steaks in half.  Place the egg slice, steak, and 2 slices of bacon (broken in half, if desired), on a toasted ciabatta roll.

Source: PicNic

An InLinkz Link-up

Clean Eating Chicken Enchiladas

Who says eating healthy has to be boring? Not me! Spice things up with these easy and delicious Clean Eating Chicken Enchiladas.

Stuffed Bubble Pizza

This bubble pizza is stuffed with pepperoni and mozzarella and baked in a cast iron skillet for a fun pull-apart dinner.  It's a kid and adult pleaser and the perfect Superbowl snack!

Slow Cooker Chicken Pot Pie Soup

This hearty soup is filled with chicken, potatoes, and vegetables, and then topped with flaky puff pasty rounds.  It's a warm soup, sure to please on a cool fall day!

Apple Chicken Potato Hash

The unique mix of flavors in this dish is suprisingly delicious.  It's a great breakfast or dinner idea.

Buffalo Chicken & Grilled Vegetable Quinoa Salad

Grilled summer vegetables with buffalo chicken and quinoa come together in this delicious and healthy salad.

Stuffed Zucchini Boats

These turkey stuffed zucchini boats are full of flavor and a delicious addition to your healthy eating plan!

Stuffed Peppers

These sweet peppers are stuffed with corn, black beans, tomatoes, quinoa, and chicken.  It's clean eating at it's finest!

Sorry I've been MIA lately.  The past few weeks my blog has been put on the back burner because of life.  Yes, life happens and some things just need to take priority.  You all know how it is...

First off, I've been eating only clean foods, so I haven't been baking at all.  I make a large batch of a meal and then eat it through out the week.  There hasn't been a ton of variety because I'm still learning about all this clean eating.  It's a journey well worth it though!  I have lots of ideas and new recipes to share with you soon!

Secondly, it's summertime and I'd much rather be outside enjoying the gorgeous weather we've been waiting months for than spending time in the kitchen or on my computer.  We recently got a swing and a baby pool for Summer and she loves to be outside!  She also just got a picnic table, slide, and sandbox for her birthday (more on that in a minute), so lots of time outdoors is in our future.

And third, we had Summer's first birthday party on Saturday.  She won't be one for a couple more weeks but since we'll be camping over her birthday and my Grandma was visiting from Canada this week, we decided to have an early celebration.  I spent a lot of time preparing for her party and I'm pleased to say it went beautifully!

Anyway, on to the food.  The Stuffed Peppers are one of my new favorite foods.  I always thought that I didn't like peppers and so I always picked them out of my food and I never cooked with them.  Then a few weeks ago we had Kabobs at a friends house and they used red and yellow peppers.  I really enjoyed them and so I was motivated to pick up a few sweet peppers at the store.  Honestly, they sat in my crisper for a couple weeks because I got nervous that I wouldn't end up liking them as stuffed peppers.  I'm glad I decided to try anyway because like I said, these are one of my new favorite foods!  Plus, they are 21 Day Fix friendly!

The filling is super simple and customizable.  I used diced chicken, quinoa, corn, black beans and tomatoes.  Combine the filling ingredients and then place the mixture in a hollowed out half of a pepper.  Warm them in the oven and you have a delicious and filling dinner!  This made more filling than I had peppers for, so I have also used the filling as a salad topping and inside a corn tortilla.  The peppers reheat well and made perfectly portioned lunches for me to take to work!

Stuffed Peppers

Serves 8

Ingredients:
1 large chicken breast
1 cup quinoa
1 can black beans, rinsed and drained
1 bag frozen corn
1 can diced tomatoes
2 Tablespoons Cajun seasoning
4 red, yellow, or orange peppers

1.  Dice up chicken breast and cook in a frying pan.

2.  Cook quinoa according to package directions.

3.  Mix cooked quinoa, black beans, corn, tomatoes, and Cajun seasoning together.  You can also mix the chicken in if you want, I put mine on top of the filling because I needed to measure it separately.

4.  Wash peppers, cut them in half, and remove the seeds and white membranes.

5.  Place peppers, cut side up, on a baking sheet.  Fill with the quinoa and vegetable mixture.  Top with chicken if you haven't already added it in.

6.  Bake at 350 for 15 minutes, until heated through and the peppers are soft.

Serve hot.  Store any leftovers in an airtight container in the fridge.

If you're doing the 21 Day Fix, fill a yellow container with the filling and place it in a pepper.  Measure the chicken in your red container and place on top of the filling.  This meal is 2 greens, 1 yellow and 1 red.

Chicken and Vegetable Kabobs

I promised a vegetable recipe this week and I aim to please! These Chicken and Vegetable Kabobs are perfect for summer grilling, and great for helping you get swimsuit ready.

I have about 15 pounds of baby weight left to lose, so I recently signed up for the 21 Day Fix through BeachBody (I'm now a coach too!).  Basically it's 21 days of clean eating, reasonable portion sizes, and effective workouts.  The results people get are incredible and I'm looking forward to starting.  My official first day is this coming Monday!

After I signed up for the challenge, I figured that there was no reason for me to wait to start eating better.  There's no better day than today!  I went shopping and bought an incredible amount of fruit and vegetables.  I love them anyway, so I knew it wouldn't be an issue for me to be able to eat them all.

Not too long ago we were at our friend's house and they served kabobs for dinner.  Mike and I really enjoyed them and wondered why I don't make them more often.  With all the delicious vegetables in the house, this was the perfect time to make some kabobs.  The great thing about these is how customizable they are!  I don't care for mushrooms and Mike doesn't like zucchini, so we traded vegetables.  You could make kabobs for each person based on what everyone likes too.  Or, get the family involved and have them make their own kabobs!

Chicken and Vegetable Kabobs

Makes 8, about 3-4 servings

Ingredients:
1 pound chicken breasts
2 Tablespoons plain Greek yogurt
2 Tablespoons olive oil
juice of 1/2 a lemon
4 garlic cloves, finely chopped
salt and pepper
1 yellow pepper
1 zucchini
1 onion
2 potatoes
1 pint of mushrooms

1.  Cut the chicken breasts into 1 inch pieces.

2.  Mix the Greek yogurt, olive oil, lemon, garlic cloves, salt, and pepper together to form a marinade.  Add the chicken and stir to coat.  Allow the chicken to marinate for at least 1 hour, up to 8 hours.

3.  While the chicken is marinating, soak wooden skewers in water.  This will help prevent them from burning.  You can also use metal skewers if you have them.

4.  Cut pepper, zucchini, onion, and potatoes into large chunks.  Cut mushrooms in half.

5.  Thread the chicken and vegetables onto the skewers, alternating as desired.

6.  Place on a hot grill and cook for 5 minutes, then flip and cook an additional 5 minutes, until the chicken is completely cooked through.

Serve hot.

Bacon Cheeseburgers {Flashback Friday}

These bacon cheeseburgers have a surprise--the bacon and cheese is in the burger! They're the perfect cook-out meal!

Is there anything better than a nice big juicy cheeseburger? No?  I don't think so either!  This version of bacon cheeseburgers is a favorite in our household and when I make homemade burgers, this is the recipe I always make!  When you find something this good, there's no reason to make anything else!

Get the recipe:  Bacon Cheeseburgers

Cheeseburger Pizza

Cheeseburgers for dinner tonight, or pizza? Both sound good, but why decide between the two? You can have both with this Cheeseburger Pizza!

Do you get coupon booklets in the mail?  I love when we do because they save us money, but also because sometimes they introduce me to new foods or restaurants.  Many times Mike and I have tried something new because we had a coupon for it!

We recently received some coupons for a pizza joint.  I set the coupons aside, not because I wanted to go there, but because the picture of their newest pizza caught my attention.  It was a cheeseburger pizza!  Genius, right?  I've had a variety of uncommon pizzas: BLT Pizza, Jerk Chicken Pizza and Breakfast Pizza  to name a few, but the concept of a cheeseburger pizza never occurred to me.

Saturday nights are typically our pizza nights, so I decided to branch out and try my take on the cheeseburger pizza.  I used some creamy Velveeta and mixed it with cooked ground beef to make a delicious sauce.  I put that on my favorite pizza crust and then topped it with a layer of mozzarella cheese.  When the pizza came out of the oven I added diced tomatoes and pickles.  I briefly considered adding on some shredded lettuce but opted against it because warm lettuce didn't sound appetizing.  You could add virtually any toppings you enjoy on burgers or pizza!

Cheeseburger Pizza

Makes 1 large pizza, approximately 8 slices

Ingredients:
Pizza dough
1 lb ground beef
1 lb Velveeta
1/2 cup shredded mozzarella cheese
1/2 cup diced pickles
1/2 cup diced tomatoes

1.  Roll out or press pizza dough onto a greased pizza pan (or pizza stone).

2.  Cook ground beef in a large skillet until browned.  Drain grease.

3.  Cube the Velveeta cheese and add it to the skillet with the beef.  Cook on low heat, stirring constantly until the cheese is melted.

4.  Spread the meat and cheese mixture on top of the pizza dough.

5.  Sprinkle mozzarella cheese on top.

6.  Bake at 350 for 25-30 minutes, until pizza dough is cooked through in the center and the edges are golden.

7.  Top warm pizza with diced pickles and tomatoes.  Serve warm.

Tuna Noodle Casserole

This Tuna Noodle Casserole is a delicious and hearty meal.  It's comfort food at its finest!

I feel like I've been in a dinner rut for a while.  Mike and I tend to eat a lot of the same meals for dinner every week.  Honestly, it gets a little boring, but it's pretty easy!

A few weeks ago I decided it was time to make something different.  I had some wedges of garlic herb cheese that needed to be used.  After looking through my cupboards I discovered that I had the necessary ingredients for Tuna Noodle Casserole.  While a meal both Mike and I grew up with, I had never prepared it myself.

This meal was simple to make, and quick enough for me to make after work!  Mike and I both really liked the casserole.  In fact, while we were eating, Mike told me I should take pictures for my blog!  So, after dinner I did just that!  I hope you enjoy this meal as much as we did.

Tuna Noodle Casserole

Serves 6-8

Ingredients:

16 ounces (1 box) elbow macaroni noodles
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1-3/4 cups chicken broth
4 wedges garlic herb cheese (Laughing Cow or similar)
1 can mushrooms, drained
1 cup frozen sweet peas
3 cans tuna, drained
2 Tablespoons Parmesan cheese

1.  Cook noodles according to box directions until al dente.

2.  Melt the butter in a large saucepan.  Add flour and whisk to form a roux.

3.  Whisk in the milk and chicken broth.  Stir frequently until the sauce begins to thicken.

4.  Add in the cheese wedges and stir until they're melted in.

5.  Add the cooked noodles, mushrooms, sweet peas, and tuna and stir together.

6.  Sprinkle Parmesan cheese on top of individual servings before eating.

Cheddar Chicken Pasta

This cheesy chicken pasta dish comes together quickly and is exploding with flavors of chicken, cheddar cheese, and mustard.  It's a delicious dinner dish!

I love finding new blogs.  My blog list is constantly growing and I enjoy reading other peoples' posts.  The Secret Recipe Club is one of my favorite ways to discover new blogs.  This month I was assigned to Constance's blog, The Foodie Army Wife.  Constance is relatively new the the Secret Recipe Club, and I am thrilled to have been assigned to her blog this month.  I love Constance's Food-losphy which basically says that she cooks real food for her family who really loves family meal time.  She sounds a lot like me!  Besides the Army wife thing...

Anyway, I really enjoyed browsing through The Foodie Army Wife.  I finally narrowed my list of recipes to make down to 13.  Most of the recipes that enticed me were baked goods, like this Cinnamon Swirl Bread and these Nutella Swirl Muffins.  But I decided that I really wanted to make a main dish because our dinners have been seriously lacking lately.  These Cheddar Chicken Pasta fit the bill and so I decided to give it a whirl.

This meal came together quite quickly.  I had some chicken that was already cooked and cubed, so that helped speed things up.  While the pasta was cooking, I was able to make the sauce and then combine everything together.  I try not to make complicated meals on days that I work because that would cause us to eat too late at night.  I made this dish on my day off, but I certainly think I would have the time to make it after work too.

I really liked the flavor that the ground mustard and dijon mustard added to this pasta.  I'm not a fan of mustard typically, but I do enjoy its flavor in certain dishes.  The original recipe called for smoked cheddar cheese, but I only had mild cheddar in the house, so I used what I had.  Since this recipe uses an entire pound of pasta, you end up with quite a bit of food!  I chose to divide the leftovers into containers and froze them for a future dinner and lunch.  We enjoyed this pasta and I will certainly make it again!

Cheddar Chicken Pasta

Serves 6

Ingredients:

1 pound mini penne pasta
1 teaspoon ground mustard
1 Tablespoon thyme
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup chicken broth
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1 Tablespoon dijon mustard
8 ounces sharp cheddar cheese, shredded
1 teaspoon oregano

1.  Cook pasta according to the directions on the box.  Drain and set aside.

2.  Combine ground mustard and thyme in a medium bowl.  (You'll add the chicken to it later, so make sure it's big enough.)

3.  Cut the chicken breasts into bite sized pieces.

4.  Pour olive oil into a skillet and cook the chicken over medium high heat until cooked through.

5.  Remove the chicken from skillet and toss it with the mustard and thyme.

6.  Add diced onion and garlic to the skillet.  Cook until they are tender.

7.  Add the chicken broth to the skillet and use it to deglaze the pan.

8.  Add the butter to the skillet.

9.  Whisk in the flour and cook for a minute.

10.  Whisk in the milk and dijon mustard and cook, stirring often, until the mixture begins to bubble and thickens.

11.  When the sauce has thickened, whisk in the shredded cheese and stir until it's melted.

12.  Stir in the oregano, chicken, and pasta.  Serve hot.

Source:  The Foodie Army Wife

An InLinkz Link-up

Fiesta Chicken

Fiesta Chicken is an easy and delicious versatile slow cooker dinner!

Since going back to work almost 3 months ago, I have come to realize how much I love my Programmable Slow Cooker . Let's face it, if I don't have dinner planned or in the slow cooker before dinner, I will end up taking the easy way out and ordering a pizza.

And that adds up quickly...both in cost and calories! I have a baby who needs clothes and diapers and I am trying to lose the baby weight, so those are two things I would like to reduce. Thankfully I have some good crock pot recipes, like this one!

I have made Fiesta Chicken at least a dozen times in the past year. It is so easy; just open a few cans, add a few chicken breasts, sprinkle in some seasoning, turn on the crock pot and walk away. After a few hours, your house will smell amazing and dinner will be ready.

This Fiesta Chicken is extremely versatile. The recipe can easily be adapted. Don't like beans? No problem, leave the out! Love corn? Add another bag! Like it more soupy? Add another can of tomatoes or some chicken broth! There are also multiple serving options. I typically serve the Fiesta Chicken over brown rice, but it is also good on its own, over noodles, or even on a baked potato!

Fiesta Chicken

Serves 4-6

Ingredients:
4 chicken breasts

1 bag sweet corn
1 can black beans, drained and rinsed
2 cans diced tomatoes
1 packet taco seasoning
Salt

Place ingredients in crock pot on low for 8 hours.  Shred chicken and serve, adding salt as needed.

Cheesy Chicken Pot Pie

Cheesy chicken and vegetables topped with a flaky crescent roll crust!

I love getting recipes from other people.  Then I know that the recipe is going to be good!  If it wasn't, why bother telling someone else about it?  My mom recently told me about a delicious and easy pot pie that she made for dinner.  It sound good, and simple enough to put together--even on a day that I had to work!

It helps that the majority of this meal comes from pre-made foods, just mix it all together and throw it in the oven!  I actually used a rotisserie chicken which made this meal even easier!  I only needed 6 crescent rolls to top the casserole in the dish I made it in, but depending on the size of your casserole dish, you might need all 8.  If you only use 6, just bake the other 2 according to package directions.

Cheesy Chicken Pot Pie

Serves 6

Ingredients:
2 chicken breasts, cooked and diced
1 pound bag mixed vegetables
1 can cream of chicken soup
1/2 pound Velveeta cheese
1 tube Pillsbury crescent rolls

1. Mix chicken breasts, vegetables, soup, and cheese in a microwave safe bowl.

2. Microwave for 2 minutes and stir to melt cheese.

3. Spread in a casserole dish.

4. Top with crescent rolls.

5. Bake at 350 for 30 minutes, until crescent rolls are golden brown.

6.  Allow the dish to sit for about 10 minutes before serving to let the sauce thicken up.



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Pretzel Dogs {Flashback Friday}

So, remember the other day I told you that snow was in the forecast?  Well, I hate to admit it, but the meteorologists were correct.  I woke up yesterday morning to a snow covered lawn and branches down because of the weight of the snow!  You can check out a picture on my Facebook page.

I love how snow looks, but there is something just nor right about having the brilliant fall colored trees covered in snow.  The one good thing about snow means that we're closer to the Holiday season, which I love!  If you're getting ready for the Holidays already, you might want to check out these LED Light Strings.

Today's Flashback Friday recipe is Pretzel Dogs.  These pretzel wrapped hot dogs are my idea of comfort food!  They aren't something I make often, but they are always a family favorite when I do make them. They are simple to make, and you could make them for Halloween and serve them as Mummy Dogs!

Yikes...talking Christmas and Halloween in the same post?  I'm as bad as television commercials!

Get the recipe: Pretzel Dogs

This post contains an affiliate link.

Chili Dogs

I must admit, I am not a big fan of leftovers. Some foods are okay reheated, but most I tend to shy away from. Good thing Mike loves leftovers! He typically eats whatever we have for dinner one night for lunch the next day. I try to make recipes that make a good amount so that he has leftovers. Mike works a very physical job, and so by time lunch rolls around, he is ready for a filling meal, not just a sandwich or two.

One meal that I do enjoy as leftovers is chili. The longer the chili sits, the more the flavors meld together and the better it tastes! Another good thing about leftover chili is that it makes delicious chili dogs.  I haven't always been a fan of hot dogs, but it's a meal that Mike often requests, and let's face it, they're easy to make!

Recently, I saw a clip on television about loaded hot dogs and I haven't been able to get them off my mind since then.  We had some leftovers from the batch of chili that I made, so I decided that we'd have chili dogs.  I drained off some of the liquid so we wouldn't have soggy buns, and topped the chili with some cheese.  These chili dogs were everything I was hoping they would be!

Chili Dogs

Makes 8 chili dogs

Ingredients:
8 hot dogs, cooked
8 hot dog buns
2 cups chili, warmed
1/2 cup shredded cheddar cheese

1.  Place each hot dog in a bun.

2.  Top each hot dog with approximately 1/4 cup warmed chili.  (I used a slotted spoon to scoop out the chili and drain off some of the liquid before topping the hot dog.)

3.  Top the chili dogs with shredded cheddar cheese.

Chunky Chili

Chili.  It seems to be the favored meal this time of the year.  And everyone tends to have their own take on chili.  Some like it mildly spicy, some like it burning hot.  Some like it with lots of tomato chunks, some like it completely smooth.  Maybe that's the reason chili cook-offs are so popular, so people can try all the different varieties of chili out there.

One of the great things about chili is that I've found it really doesn't matter what you put into it, the chances are it's going to taste great!  My dad recently made a chili with spaghetti sauce in it.  Surprisingly, it was pretty good! My go-to chili recipe calls for some unique ingredients like cocoa powder and beer.  Since I didn't either of those ingredients in the house, I just combined the ingredients I did have and came up with this chunky chili.  Mike and I both enjoyed it, and the leftovers were delicious the next day!

Chunky Chili

Serves 8

Ingredients:
2 pounds ground turkey
1 small onion, diced
1 Tablespoon minced garlic
2 14.5 ounce cans diced tomatoes
1 small can tomato paste
1 can red kidney beans (don't drain!)
32 oz beef broth
1 Tablespoon chili powder

1. Brown the ground turkey and drain the fat.

2. Add diced onion and minced garlic and cook until the onion is translucent.

3. Pour the diced tomatoes, tomato paste, kidney beans, and beef broth into your crock pot.

4. Add the meat mixture and chili powder and stir to combine.

5. Cook on low heat for 8 hours.


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Crock-pot Cheeseburger Soup

This past weekend, we had the opportunity to celebrate my Grandma's 80th birthday with our extended family.  My mom's family lives in Canada, so we made the trip to visit everyone.  It's about an 8 hour drive ...depending on how much of a lead foot your husband has and how long the baby wants to nurse for.  The trip went really well, we stopped every couple hours to feed Summer and it worked well because I felt like our stops made the trip not feel like it was so long.  Summer traveled well and only cried during the last 30 minutes of the trip when we were in stop & go traffic around Toronto.

My Grandma was so excited to meet her great-grand-daughter! She had balloons and a sign that read Welcome to my little sweetheart Summer Joy!  Of course, as soon as we walked into the door she took Summer out of my arms.  It took her a few minutes before she said hi to Mike and I.  It was so precious to see Grandma's excitement over meeting Summer.

On Saturday, we had an open house and then a family dinner to celebrate.  Grandma should have been the star of the show, but I think Summer was, and Grandma didn't mind a bit!  Summer got passed around and met about a hundred people, she was mostly smiles the whole time!  Mike and I had to come home on Sunday so we could go back to work today, but the celebration in Canada goes through today!  They sure know how to party!

Over the weekend, the weather took a drastic change.  It definitely feels like Fall is here to stay now!  These Cheeseburger Soup is my new favorite fall food.  It was so easy to make, I just put the ingredients into the Crock-pot before work one day.  Then when Mike got home, he added the Velveeta cheese.

I used an entire bag of shredded potatoes, so I thought that it needed more liquid so I added extra chicken broth.  I think that addition made the soup a little less thick than the original recipe.  However, I really enjoyed the soup's texture this way.  This recipe made about 8 servings, so Mike and I had plenty of soup for leftovers.  It heated up well and we enjoyed a few more delicious lunches!

Crock-pot Cheeseburger Soup 

Serves 8

Ingredients:
1 pound ground beef, cooked and drained
1 pound bacon, cooked and crumbled
2 pounds (1 bag) shredded hash browns
64 ounces (2 boxes) chicken broth
2 pounds (1 box) Velveeta cheese, cubed

1.  Put ground beef, crumbled bacon, shredded hash browns, and chicken broth into your Crock-pot.

2.  Cook on low for 6-8 hours.

3.  About 30 minutes before serving, add cubed Velveeta cheese to the soup and stir.  The cheese will melt on its own.

4.  Cover the Crock-pot again and cook about 30 more minutes.  Stir before serving.

Source: Well Cooked (original source site unavailable)

Meatball Stuffed Rolls

I don't know about you, but I am all about easy and delicious meals!  A couple weeks ago, one of our friends made meatball subs. They cooked the meatballs in a tomato sauce in the crock pot and then just toasted some buns at dinner time, and dinner was served!  It was delicious!

That meal also inspired me to make these Meatball Stuffed Rolls.  Honestly, this recipe couldn't be easier!  It's just a Pillsbury biscuit, tomato sauce, cheese, and meatball.  Roll it up, bake it, and eat it! Serve alongside a big salad, and dinner is ready in a flash!

Meatball Stuffed Rolls

Makes 8 rolls

Ingredients:
1 can Pillsbury Southern Style biscuits
1/2 cup pizza or spaghetti sauce
1/2 cup shredded mozzarella cheese
8 pre-cooked meatballs
garlic salt
Parmesan cheese

1.  Flatten biscuits out to make a 6" circle.

2.  Place about 1 Tablespoon of pizza sauce in the center of each biscuit.

3.  Top the pizza sauce with about 1 Tablespoon shredded mozzarella cheese.

4.  Place a meatball on top of the cheese.

5.  Fold the biscuit up around the meatballs.  Press the seams together with your fingers to seal.

6.  Place rolls, seam side down, on a greased cookie sheet.  Sprinkle the tops of the rolls with garlic salt and Parmesan cheese.

7.  Bake at 350 for 20-25 minutes, until the tops of the rolls are golden brown. 

Serve hot, with additional sauce for dipping, if desired.