Monday, April 15, 2013

Pinterest WIN: Chicken Parm Meatballs


So, this was one of those annoying Pinterest pins, where you pin it, come back to it days later, click on the picture, and boom, takes you to a site that just hosts the picture! So annoying!!!! So I googled Chicken Parm Meatballs and came across this recipe! YUMMYYYYYY! -Except I forgot to put the "Parm" in it! lol so we sprinkled some over it after it was cooked. Still delish.

Makes 7 meatballs (the two of us ate 5! lol)
1 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 egg, whisked
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
about 4 ounces fresh mozzarella (seven thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 9 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden.  Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce.
What it looks like in real life:








Thursday, April 4, 2013

Pinterest WIN: Lasagna Spinach Rolls

Lasagna Spinach Rolls - Pinterest WIN! 




Ingredients:
9 lasagna noodles, cooked (I only made/used 4 so I used less of the following ingredients as well)
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
1 tomato sliced
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Top with 2 slices of tomato per noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll. 

Mine: