Oven Fried Korean Popcorn Chicken

 

Ingredients

2 lbs. boneless chicken breasts, cut into 2 in. cubes

1 C buttermilk

3 C finely crushed corn flakes

3 tbsp. whole wheat or all-purpose flour

black pepper

extra virgin olive oil, for brushing

Korean BBQ Sauce:

1/2 C low sodium soy sauce

3 tbsp. honey

1-2 tbsp Gochujang (Korean chili paste) 

2 tbsp. rice vinegar

1 inch fresh ginger, grated

2 cloves garlic, grated

2 tbsp. toasted sesame oil

3 tbsp. toasted sesame seeds

green onions, chopped, for serving

Directions

1) Add the chicken to a gallon size zip lock bag. Pour the buttermilk over the chicken. Toss well to coat. 

2) Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

3) Add the corn flake crumbs, flour and a pinch of pepper to a medium sized bowl. Stir to combine. 

4) Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until chicken is cooked through,

5) Meanwhile, make the Korean BBQ sauce. In a small saucepan, combine the soy sauce, honey, Gochujang, rice vinegar, ginger, garlic, sesame oil, and 1/4 C water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.

6) Brush or drizzle the chicken generously with Korean BBQ sauce. Sprinkle with sesame seeds and green onions (if using). Serve warm. Enjoy

Prep: 20 minutes

Cook: 20 minutes

total: 40 minutes

Serves: 6

Browned Butter Pork Chops

 

Ingredients

4 tbsp. unsalted butter

2 garlic cloves, minced

3 thick-cut boneless pork chops

1 tbsp. dried oregano

1 tbsp dried thyme

1/4 C all-purpose flour

1 to 1 1/2 C whole milk or heavy cream

salt and pepper to taste

Directions

1) In a large skillet over medium-low heat, heat the butter with the garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced. 

2) Add the pork chops and cook on each side until cooked through (3-5 minutes per side) Remove the cooked chops to a clean plate and tent loosely with foil.

3) Lower the heat to low and add the oregano and thyme to the butter mixture. Cook for about 1-2 minutes. 

4) Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. With heat on low return pork chops to the gravy for about 5 minutes. Serve and enjoy.

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Serves: 3

With this recipe you can use thinner chops if you need more than 3 just adjust cooking times to make sure they are cooked through. You can also add mushrooms to this recipe if your a fan of them. Just add 1 cup sliced mushrooms to the skillet after you take the pork chops out in step 3 and cook them until they are slightly softened and cooked thru. and then follow the rest of the recipe as usual. 

Mongolian Beef (PF Changs Style)

 

Ingredients 

1 lb. flank steak (sliced into 1/4 in. thick slices)

5 cloves garlic , minced

1 jalapeno , seeded and diced

1 inch ginger , peeled and diced

3 scallions, thinly sliced (optional) 

2 tbsp. cornstarch

1 tbsp. canola oil

Sauce:

1/2 C low sodium soy sauce

1/2 C brown sugar

2 tsp. cornstarch

Directions

1) Toss the sliced beef in a large bowl with 2 tbsp. cornstarch. Set aside.

2) Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside. 

3) Heat a pan over medium heat for a few minutes until hot. Add canola oil to coat bottom. Add jalapeno and ginger. Cook for a few minutes, stirring occasionally. 

4) Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, aboit 5 minutes, stirring frequently. 

5) Stir the sauce and pour it into the pan with the beef. Mix well until everything is coated with the sticky sauce. Let simmer for a minute until thickened. 

6) Remove the pan from the heat and stir in scallions (if using). Serve over cooked white rice. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 2

Brown Sugar Dijon Glazed Pork Loin with Carrots and Potatoes

 

Ingredients

Meat:

3 lb. pork loin

Vegetables: 

1 lb. carrots (cut into strips) 

2 granny smith apples (optional) peeled, cored and sliced thickly

2 sweet potatoes (or golden potatoes) peeled and sliced lengthwise

2 tbsp. olive oil

1/3 C dark brown sugar

Spices:

1 tsp. sea salt

1/2 tsp black pepper

1 tsp. Italian seasoning

Glaze: 

3 tbsp. Dijon mustard

1/2 C brown sugar

Garnish:

1 tbsp parsley (chopped) optional

Directions

1) Cut carrots and potatoes lengthwise. Add them to the bowl, add 2 tbsp olive oil and mix well. 

2) Slice peeled apples - but put them in a different bowl to be added later (optional step) 

3) Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and potatoes. Do not add brown sugar or apples yet. 

4) Season the pork loin and vegetables with spices evenly: 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp Italian seasoning (optional)

5) Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard. If pork is less than 3 lbs use less mustard. 

6) Press 1/2 C of dark brown sugar into the mustard, all over the roast. 

7) Place the baking sheet in the oven and cook at 375 degrees. Take it out after 30 minutes and sprinkle the veggies with 1/3 C of brown sugar. 

8) Adding apples (optional step) : add apples at this point. 

9) Return the roast to the oven and continue cooking for about 20-30 more minutes or until internal temp hits between 145 (pink) to 155 (white) on a meat thermometer. The total cooking time for the roast ends up being 50 minutes to 1 hour and that doesn't include resting time of 10 minutes. 

10) Let the roast rest for 10 minutes before cutting and serving. 

Prep: 15 minutes

cook: 1 hour

total: 1 hour 15 minutes

serves: 8

Always keep in mind that the pork loin will increase in temperature about 10 degrees while its resting. Which means is you want it for 160 degrees remove it at 150 degrees. It will continue cooking while resting. This also helps to allow the juices to settle down and stay inside the meat when you slice it. 

Garlic Parmesan Noodles

Ingredients

16 oz Fettuccine, Linguine or Spaghetti

1/2 C butter

1 1/2 tbsp. garlic, minced

1 1/2 tbsp. dried parsley

1/2 C. grated parmesan 

salt and pepper to taste

Directions

1) Cook pasta according to package directions. Drain and set aside.

2) In a large pan or skillet, melt butter over medium heat. Add garlic and dried parsley and whisk to combine. Turn off heat. 

3) Add pasta to skillet and toss to coat. 

4) Add parmesan. (Add more if you like depending on your taste) and toss to coat. 

Prep: 5 minutes

Cook: 15 minutes

total: 20 minutes

 serves: 8

With this recipe you can add more butter than what is called for if you prefer. Its always easier to start off with a smaller amount and add to it if needed than to start off with more and try to take away. 

 

Instant Pot Chicken and Potatoes

 

Ingredients

4 boneless skinless chicken breasts

2 lbs baby red or gold potatoes

3 tbsp olive oil

1 1/2 tsp salt (or to taste)

1/2 tsp pepper (or to taste) 

1 tsp garlic powder

1 tsp dried thyme

1/2 tsp dried basil

1/2 tsp dried oregano

2 tbsp. +  2 tsp. dry ranch seasoning (divided) 

1 C chicken broth

3 tbsp. grated parmesan cheese

Directions

1) In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tbsp of the ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible. 

2) Add chicken broth to the instant pot/pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 15 minutes. 

3) Once the cook time is finished, do a "quick release" by turning the vent to the venting position. Once float valve has dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to transfer chicken and potatoes to a large platter. 

4) Sprinkle with ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving. 

Prep: 10 minutes

Cook: 30 minutes

total : 40 minutes

Serves: 4

Instant Pot 3 Packet Roast

Ingredients 

1 (3 lb) beef roast (tough cut) 

1 packet ranch seasoning (powdered) 

1 packet Italian dressing mix (powdered) 

1 packet brown gravy mix (powdered) 

1 C. beef broth (low sodium) or water

1 tbsp. cornstarch + 2 tbsp water (slurry) (or more depending on thickness)

Directions

1) Turn the Instant Pot on to 'saute' and brown the roast on all sides.

2) Sprinkle the ranch seasoning packet, Italian seasoning packet and brown gravy mix packet over top of roast.

3) Add the beef broth (or water) 

4) Place the lid on the pot, place the toggle switch to sealing and press manual, high pressure for 90 minutes. 

5) Do a natural release for 15 minutes and then a quick release to release the rest of the pressure in the pot.

6) Carefully remove the lid.

7) Remove roast to a plate to rest. 

8) Press the saute function. Make a slurry of the cornstarch  and water to thicken the gravy. Add it to the pot and stir until it thickens. 

9) With two forks begin to shred the beef roast.

10) Serve the roast over potatoes or rice and drizzle the gravy over the top. Enjoy!

Prep: 3 minutes

Cook: 1 hour 50 minutes

Total: 1 hour 53 minutes

Serves: 6

 

5 Minute Cinnamon Sugar Waffle Bites

Ingredients 

7 1/2 oz. refrigerated flaky biscuit dough

2 tbsp. butter, melted

1/4 C. granulated sugar

1 tsp. cinnamon

Directions

1) Preheat your waffle iron to medium. Place one refrigerated biscuit on each quarter of the waffle iron. 

2) Let the biscuit dough cook for about 3 minutes. It will be golden and waffle shaped when done. 

3) Brush both sides of the cooked waffle bite with melted butter. 

4) Mix together the cinnamon sugar in a shallow dish and sprinkle it all over the buttered bite. Serve warm!. 

Prep: 2 minutes

cook: 3 minutes

total : 5 minutes

Serves: 8 bites

This is one of those recipes where you may need to double or triple the ingredients. So you have more. You can also freeze any left overs for the next morning. You can choose to leave the bites in one piece or depending on how your waffle iron is you can cut one into 4 smaller bites. 

 

Crockpot Hawaiian BBQ Chicken

Ingredients

3-4 boneless , skinless chicken breasts

1 can of crushed pineapple

1 bottle of sweet BBQ sauce

Directions

1) Add chicken to your crockpot.

2) Empty bottle of BBQ sauce directly on chicken, making sure they are totally covered.

3) Dump the can of crushed pineapple directly in the pot. 

4) Slow cook on low for 8 hours or on high for 4-6 hours for soft pull apart fork tender chicken. 

Prep: 5 minutes

Cook: 4-8 hours 

total: 8 hours 5 minutes

Serves: 4

If your chicken is cooked and you are ready to serve and feel the sauce is too runny, you can take a tablespoon of cornstarch with a little bit of water and stir together and then add that to the liquid in the crockpot and stir together. Set the crockpot for 10 minutes and it will thicken up.  

 

Glazed Carrots

Ingredients

16 oz bag of baby carrots

1/2 C water

1 1/2 tbsp butter

1 1/2 tbsp brown sugar

salt and pepper to taste

Directions

1) Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat. 

2) Turn to low and simmer for approximately 6 minutes. 

3) Turn back to high and cook until all the water is evaporated and carrots are tender. Another 5-6 minutes.

4) Remove from heat. Salt and pepper. Enjoy!

Prep: 5 minutes

Cook: 20 minutes

total: 25 minutes

serves: 4 

 

Cinnamon Roll French Toast Casserole

 

Ingredients

2 cans cinnamon rolls

1/2 C butter, melted

1/3 C. sugar

2 eggs

3/4 C heavy whipping cream (half & half works too)

3 tsp. cinnamon

1/4 tsp. nutmeg

2 tsp. vanilla extract

1/2 C chopped pecans (optional) 

Icing from cinnamon rolls

Directions

1) In a large glass bowl, melt butter with sugar.

2) Beat in eggs, cream, cinnamon, nutmeg and vanilla. 

3) Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour the pieces, coated in egg mixture, into a greased 9 x 12 casserole dish and spread out evenly. Use  any leftover egg mixture to coat casserole.

4) Sprinkle with pecans (if using) and then bake at 350 degrees on a low rack for 35-40 minutes or until brown. 

5) Remove casserole from oven. Warm icing from cinnamon rolls in the microwave for 15 seconds; pour evenly over bake. 

Prep: 10 minutes

cook: 40 minutes

total : 50 minutes

serves: 6-8 

You can prepare this the night before (minus the pecans). Cover it and stick it in the fridge, then the next morning take it out (add pecans is using) and bake. 

Sticky Ginger Soy Glazed Chicken

Ingredients 

Marinade

1/4 C. brown sugar

3 Tbsp. soy sauce

2 cloves garlic 

1 tbsp. fresh ginger, grated

freshly cracked pepper

1 tbsp. cooking oil

Chicken

8 boneless , skinless chicken thighs 

1/2 tbsp. cooking oil

Garnishes (optional) 

2 green onions

1 tsp. sesame seeds

Directions

1) Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill) , and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinade for at least 30 minutes or up to a day (refrigerated). 

2) When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 tbsp cooking oil and swirl to coat bottom of the skillet. Add half the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch. 

3) Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired. 

Prep:  40 minutes

Cook: 20 minutes

total: 1 hour 

Serves: 8 

* It is safe to cook used marinades as long as they come to a full boil. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned about cooking used marinade, double the recipe and use half for the chicken and reduce the other half in a small sauce pan before brushing it on to the chicken. 

 

Baked Honey BBQ Chicken Bites

Ingredients 

5 C. corn flakes cereal (crushed) 

salt (to taste)

pepper (to taste) 

1/4 tsp. paprika

1/4 tsp. chili flakes (optional)

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 large eggs

1/2 C. buttermilk 

2lbs chicken breasts (cut into small cubes) 

1/2 C. all-purpose flour

3/4 C BBQ sauce

1/4 C honey

Directions

1) In a mixing bowl, add cornflakes, salt, pepper, paprika, chili flakes (optional) , garlic powder, onion powder and mix everything together. 

2) In another bowl, add eggs and milk and whisk them together.

3) Dip each chicken piece in flour first. 

4) Then, dip it in egg. 

5) Then, cover it in crushed cornflakes mixture. 

6) Place these breaded chicken pieces on a cookie tray, lined with parchment paper.

7) Bake at 400 degrees for about 15 minutes.

8) While the chicken bites are baking , prepare the honey bbq sauce: In a small saucepan, add bbq sauce and honey and cook on medium heat until fully combined. 

9) Place the baked chicken bites in a bowl, and pour this honey bbq sauce all over them. Toss until fully cooked. Serve immediately and enjoy!

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Serves: 4

You can also fry the chicken pieces in oil on the stovetop instead of baking them if you would like. A few minutes on each side. 

One-Pot Cajun Fettuccine Alfredo Pasta

Ingredients 

2 chicken breasts, sliced or cubed

1 lb. cooked andouille sausage, sliced

4 Tbsp. olive oil

3 cloves garlic, minced

3 bell peppers, diced

1 medium onion, diced

6 C. milk

1 lb. fettuccine pasta, uncooked

3/4 C. parmesan cheese, plus more for serving

3 Tbsp. fresh parsley, chopped, plus more for serving

Cajun Seasoning

1 tsp. cayenne pepper

1 tsp. garlic powder

1 tsp. paprika

1 tsp. onion powder

1 tsp. dried oregano 

1 tsp. dried  thyme

1 tsp. salt

1 tsp. pepper

Directions 

1) In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use. 

2) In a heavy bottom pot (such as a Dutch oven), heat 2 tbsp's of olive oil over medium heat. 

3) Add the sliced chicken and 2 1/2 tbsp. of the prepared cajun seasoning.

4) Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.

5) Remove the meat from the pot and add the remaining olive oil. 

6) Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.

7) Add the milk and stir so that the seasoning is incorporated into the liquid. 

8) Turn the heat to high and bring to a boil.

9) Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes. 

10) On low heat, add the meat back in and stir so that it's evenly incorporated. 

11) Add the cheese and parsley, and stir. Remove from heat. Enjoy!

Prep: 20 minutes

Cook: 30 minutes

Total: 40 minutes

Serves: 6 

You can choose to omit the bell pepper if your not a fan of it and if your in a pinch and need to cut down on time you can also use dried onion chopped in its place , just use as much as you think you want there is no exact measurement needed.

Slow Cooker Honey Teriyaki Chicken

Ingredients

2 lbs. boneless, skinless chicken thighs (about 6) , cut into 1 1/2 in. pieces (you can also use chicken breast too if you prefer) 

1/2 medium yellow onion, diced (about 1 C) 

2 cloves garlic, minced

1/2 C. tamari or soy sauce

1/2 C. honey

1/4 C. rice vinegar

1/4 tsp. freshly ground black pepper

1 Tbsp. grated peeled fresh ginger

1/4 C. water

2 Tbsp. cornstarch

For serving: cooked rice (if you prefer) , red pepper flakes, sesame seeds, sliced scallions (all are optional) 

Directions

1) Arrange the chicken in a single layer in the bottom of a 6-qt or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken. 

2) Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165 degrees. 

3) Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slowly into the sauce and cook until thickened, 1 to 2 minutes. 

4) Return the chicken to the slow cooker and pour enough sauce to coat the chicken. Reserve and remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds and scallions , if desired. 

Prep: 15 minutes

Cook: 3 hours 25 minutes

Total: 3 hours 40 minutes

Serves: 4 to 6

• You can refrigerate any leftover chicken and sauce in an airtight container for up to 3 days. 
• The chicken and sauce can be made 1 day in advance and refrigerated in an airtight container. Warm it up in a saucepan over medium - low heat or in the microwave before serving. 

Chocolate Kahlua Cake

Ingredients

Cooking spray

1 (16.5 oz) pkg. devil's food cake mix

1 (8oz) container sour cream

4 eggs

1/2 C. coffee-flavored liqueur (ex: Kahlua) 

1/2 C. vegetable oil

1 (3.9oz) pkg. instant chocolate pudding mix

2 Tbsp. grated orange zest

1 tsp. ground cinnamon

1 (12oz) pkg. mini chocolate chips

1 Tbsp. confectioners' sugar , or to taste

Directions

1) Preheat oven to 350 degrees. Grease a fluted tube cake pan with cooking spray; dust with flour.

2) Combine cake mix, sour cream, eggs, Kahlua, oil, pudding mix, orange zest and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 3-4 minutes. Fold in the chocolate chips. Pour the prepared batter into the greased tube pan.

3) Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50-60 minutes. 

4) Cool in the pan for 10 minutes. Invert onto a plate; let cool completely , about 30 more minutes. Dust with confectioners sugar. 

Prep: 15 minutes

Cook: 60 minutes

Cool: 40 minutes

Total: 1 hour 15 minutes

Serves: 12 

Easy Hamburger Casserole

Ingredients

1 (1lb) box medium pasta shells

1lb ground beef

2 (10oz) cans tomato soup

2 C. shredded cheddar cheese

1 C. shredded mozzarella cheese

1/2 C. water

garlic powder, salt and pepper to taste 

Directions 

1) Cook and drain the pasta according to the package directions. 

2) Meanwhile, preheat your oven to 375 degrees and grease a 9 x 13 inch  baking dish.

3) In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

4) Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheeses to your skiller with the browned beef; stir and cook for 2-3 minutes over medium heat.

5) Pour the mixture into your greased dish and top with the remaining cheeses. 

6) Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes. (You can also turn on the broiler for the last 2-3 minutes to brown the cheese if you would like).

7) Serve immediately and store any leftovers in the fridge for up to 3 days. 

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Serves: 8

• You don't need to use mozzarella cheese if you don't want to. You can use 100% cheddar instead. It's completely up to you (or you can try different types of cheeses instead) 
• You can also if you would like to add a diced onion or onion powder to the beef mixture while its cooking. 

Southern Fried Pork Chops

Ingredients

4 bone in pork chops (1/2 inch think) (you can also use 8 thin cut boneless chops if you prefer) 

1 C. all purpose flour

1/2 C. Canola or vegetable oil (enough to cover bottom of pan for frying) 

2 Tbsp. butter

1 tsp. seasoned salt (extra to season chops to taste) 

1 tsp. black pepper (extra to season chops to taste) 

cayenne pepper to taste (optional) 

Directions

1) Season salt and pepper both sides of the pork chops.

2) Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into the oil (less dishes this way)

3) Heat canola / vegetable oil over medium - high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 - 3 pork chops at a time, 4-5 minutes on the first side; 3-5 minutes on the other side. (Make sure no pink juices remain) Remove to a plate covered with a paper towel and repeat with remaining pork chops. 

Prep: 5 minutes

Cook: 20 minutes

Total: 25 minutes

Serves: 4 

Cheesy Meatball Casserole

Ingredients 

2 pkgs. Carando Abruzzese Meatballs

3 C. marinara sauce

1 C. ricotta cheese

1 1/2 C. shredded mozzarella cheese

Directions 

1) Preheat oven to 375 degrees.

2) Place the meatballs on an aluminum foil-lined baking sheet and bake for 15-20 minutes, turning once half way thru. 

3) In the bottom of a 9 x 13 inch baking dish or large round pan, add the marinara sauce. Place the cooked meatballs in the dish, nestling them down in the sauce. Dot the top of the meatballs with teaspoonfuls of ricotta cheese. Sprinkle all of the mozzarella cheese over the top. 

4) Bake at 375 degrees for 30 minutes, until the casserole is bubbly. If desired , you can place the dish under the broiler for an additional 3-4 minutes, until the cheese is starting to brown.

Prep: 5 minutes

Cook: 45 minutes

Total: 50 minutes

Serves: 6 

You can serve it just as it is, over pasta or on a roll!