MM's Meatballs

These are easy peasy, and the absolute HIT of every party I take 'em to:

2 lbs. frozen Italian style meatballs
1 jar of roasted garlic Alfredo sauce
1 t. lemon pepper (or Mrs. Dash's Lemon pepper with no salt)
1 t. dill
1/2 t. smoked paprika (if you don't already own this spice, I HIGHLY encourage you to get it!!)

Place frozen meatballs in crock pot. Add sauce, and about half the jar of water. Sprinkle spices over. Stir and cook on low for 3-4 hours. YUMOLA. I even had a little boy at the W.D.S. party yesterday come up to my table asking who had made the meatballs. When I replied, "I did!", he rubbed his stomach, and said, "They are REALLY GOOD!!!". I said, "Great, have some more!".

"Life is not defined by what you have, even when you have a lot."

I am grateful for all of you followers! Thank YOU.

Love,

MM

Sausage Broccoli Calzone

Another YUMOLA here:

12 oz. bulk country* pork sausage
1 & 1/2 t. minced fresh sage
1 tube (11 oz.) refrigerated crusty French bread loaf
Editor's note: you can also use a tube of rolled out crescent rolls with the perforations pushed closed
2 cups fresh broccoli, cut into small flowerettes*
1 cup shredded part skim mozzarella
1 cup shredded sharp cheddar

Cook the sausage until no longer pink; drain. Stir in sage. On an ungreased baking sheet, unroll dough, and pat into a 14x12" rectangle. Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and cheeses. Bring long sides of dough to the center over filling; pinch seams to seal. Turn calzone seam side down. Bake at 350 for 20-25 mins. or until golden brown. Slice and serve with Chipolte Sweet Potato Julienned Fries by Alexia (I just picked up a bag at Safeway in the freezer section). Another Editor's note: make two batches, then cut and freeze individual sammies.

"A leisurely pace accomplishes more than hurried striving."

Have FUN out there today. I KNOW I will!! :)

Love,

MM

Chicken Marsala with Gorgonzola

YUMOLA!!!!!:

4 boneless skinless chicken breasts (or thighs*)
1/4 t. plus 1/8 t. sea salt*, divided
1/4 t. freshly ground pepper*
3 T EVOO, divided
1/2 lb. sliced baby portobellos (crimini) mushrooms
2 cloves of garlic, minced
1 cup Marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 T minced fresh parsley

Sprinkle chicken with 1/4 t. salt and pepper. In a skillet, cook chicken in 2 T. oil over medium heat for 6-8 mins. on each side. Remove and keep warm. In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook one min. longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened. Return chicken to pan and top with 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Serve with fresh rosemary/garlic salt roasted red potato wedges, and steamed broccoli with a lemon/mustard/butter sauce. Voila!!

"As positive speech patterns replace your negative ones, the increase in your Joy will amaze you".

Happy Sunday!

Love,

MM

MM's Pork Tomatillo Chile Verde

This was YUMOLA, and garnered Rave Reviews around here:

1/2 jar Santa Barbara Roasted Tomatillo Salsa (Costco)
1 small can sliced black olives
1 lb. pork (chops, steak, small roast), cut into small cubes
1 can low sodium black beans, drained and rinsed
1 can low sodium pinto beans, drained and rinsed
10 oz. can Southwestern style tomatoes and green chiles
14.5 oz can fire-roasted diced tomatoes with the juice
1 small can mild diced green chiles
4 med. tomatillo, husks removed and diced
1 t. minced garlic
1/2 t. ground cumin
1/2 t. ground coriander (use a mortar and pestle to grind whole seeds - WAY better)
3/4 Walla Walla Sweet onion, diced
1/8 t. smoked paprika
1/2 t. freshly ground pepper
Squeeze of fresh lime juice
Sour cream
Fresh cilantro, chopped
Small white flour tortillas

Add all ingredients into a crock pot. Cook on low 8-1o hours. Serve with a dollop of sour cream and small buttered white flour tortillas. Editor's note: this is spicy!!

"Success is failure turned inside out."

Spend your time wisely having FUN today!!

Love,

MM

Rustic Tomato Pesto Tart

I LOVE the idea of rustic tarts - this one using pesto (which I adore - especially the one I get at Costco) sounds DELISH:

1 sheet refrigerated pie pastry
1 & 1/2 cups shredded part-skim mozzarella, divided into 1 cup and 1/2 cup
2 thinly sliced plum tomatoes (I would use Campari - they are sweeter)
1/2 cup light* mayo
1/4 grated Parmesan
2 T. classic Pesto Sauce - Cibo is the brand I buy
1/2 t. freshly ground pepper

On a lightly floured surface, roll the pie pastry into a 14x12" rectangle; transfer to a baking sheet. Prick with a fork, and flute or fold in edges. Bake at 425 for 6-8 mins. or until lightly browned. Sprinkle with 1 cup of mozz., and top with tomatoes. Combine mayo, 1/2 cup mozz., Parmesan, Pesto sauce, and pepper. Spread over tomatoes. Bake 10-12 mins. or until golden brown. Serve with melon balls.

"The human spirit rings with hope at the sound of an encouraging word."

Be a cheer leader for someone today!!! It will add to your FUN.

Love,

MM

Stuffed Chicken Rolls

Here's one for your crock pot so you can have a delish dinner and wonderful aroma w/o turning on the oven. This is for YOU, Al (cuz it's basically a Cordon Bleu):

6 boneless skinless chicken breast halves (8 ounces each)
6 slices Black Forest Ham*
6 slices aged* Swiss
1/4 cup all-purpose flour
1/4 cup grated Parmesan
3/4 t. fresh sage*, hand torn*
1/4 t. smoked* paprika
1/4 t. freshly ground pepper
1/4 cup canola oil
1 can (10 & 3/4 oz.) condensed cream of chicken soup (try to find a low sodium one), undiluted
1/2 cup low sodium chicken broth
Chopped fresh parsley

Place chicken breasts between two sheets of Saran Wrap, and pound to flatten to 1/8" thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. In a large resealable plastic bag, combine the flour, cheese, sage, paprika and pepper; add the chicken. Seal bag; toss to coat. Refrigerate for 1 hour. In a large skillet, brown chicken in oil over med.-high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over chicken. Cook on low for 4-5 hours or until chicken is tender. Remove toothpicks, and garnish with parsley. This would be great with buttered lemon pepper orzo, and some grilled asparagus.

"Watch your words diligently."

Have FUN in the SUN today!!

Love,

MM

Spinach Mushroom Scrambled Eggs

Here's an eye opening yummer for your morning:

1/2 cup thinly sliced crimini* mushrooms
1/2 cup fresh baby spinach, hand torn
1 t. butter
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/2 t. fresh lemon basil*, chopped
1/8 t. sea* salt
1/8 t. freshly ground pepper
2 T. shredded provolone

In a non-stick skillet, saute the mushrooms and spinach in butter til tender. Whisk together eggs, egg whites, lemon basil, S&P, and add to skillet. Stir til almost set. Stir in cheese til completely set. Serve with a slice of cinnamon raisin toast, or mini blueberry muffin.

Carpe Diem!!!!!!

Love,

MM