Thursday, March 21, 2013

2 pounds lean ground beef or turkey
2 teaspoons dried oregano
2 tablespoons freshly chopped Italian parsley
1 teaspoon black pepper
Kosher or sea salt to taste
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, finely minced
2 cups panko crumbs, or bread crumbs
1 cup Parmesan cheese, reduced fat
2 eggs

Combine all ingredients in a large mixing bowl. Shape mixture into (24) 1" meatballs.

When cooking meatballs, add 1 tablespoon olive oil to a large skillet, turn to medium heat and cook until brown on both sides. Brown as instructed but do not cook the whole way through as they will continue cooking while in the crock pot. Cook on low for to 3 hours in your favorite spaghetti sauce.

Wednesday, March 20, 2013

3-4 chicken breasts
1 can of cheddar soup( u can use cream of mushroom, celery, or cheese)
2-4 slices of Swiss cheese (or cheese preference, i used provolone )
1 box of stove top stuffing

Mix can of soup with can of milk (empty soup can, like if you were just making the soup)
Dump half the soup mixture on bottom of crock pot
Lay chicken breasts in soup mixture
Layer cheese atop chicken
Dump the rest of the soup mixture on top of the cheese/ chicken
Next dump dry stove top on top of the chicken
Place a few tablespoons of butter (to your liking, I usually do 2-4)
Cook on low for 4 hours if chicken thawed, 6 hours if chicken frozen
I prefer frozen chicken, tends to stay more moist. Enjoy, so yummy!