Enjoy Mozzarella Stuffed Meatballs

Enjoy!

Mozzarella Stuffed Meatballs

1 lb ground beef
1 lb ground pork or Bulk mild Italian sausage,
1 cup breadcrumbs
2  Tablespoons of Fresh Italian Flat Leaf parsley chopped (or 1 Tablespoons dried Parsley, but there nothing like the great taste of fresh parsley)
 3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/4 cup grated Pecorino Romano or Parmesan cheese
 1/2 lb mozzarella, cut into cubes

Olive Oil
Marinara (jar or homemade)

In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.

Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.



 Serve over spaghetti or on top of a hoagie.

NEW Spoonsfull Of Love "Healthier You" is "Healthalicious"

WHAT IS THE PERFECT MEAL REPLACEMENT SHAKE?

What does the perfect meal replacement shake look like? It’s a pretty hard question to answer because everyone has different nutritional needs and goals.

Here are our thoughts based on what we could agree on:

Value is obvious, Anything under $2.00 per 2 scoop size shake is going to be considered a 10 in value. If you’re replacing a meal then shakes at this price point can actually save you money, as rarely will you find a complete meal nowadays cheaper than $2.00. Especially something with the nutrition that some of these shakes like the new Spoonsfull of Love "Healthier You" provides.

A shakes ability to Suppress Appetite is also a pretty cut and dry rating. We have given some reviews a 10 in this category, though, not as many as we would like. We want to mix the shake with water and be satisfied physically and psychologically, similar to a regular meal. Having to mix with milk adds cost to your shakes, so mixing it just with water is an important factor. We usually test the shakes with both milk and water, but ideally, without the added calories and price from milk, the shake should be able to keep us satisfied for up to 3-4 hours. If it doesn’t, then it’s not really a meal replacement shake.

Taste is so subjective to you. You probably have had shakes that everyone testing has given a firm thumbs down, but users have commented on the site saying it is the best tasting shake they have ever tried. It would be really hard to give a 10 in this category because what you find tasty, others might not. There are people who hate the taste of chocolate, so…clearly no shake’s flavor is going to appeal to everybody. The perfect shake for most of us would be one where, if offered a choice between our favorite dessert (An ice cream sundae, for example) and the shake and you would pick the shake based on flavor alone.

Which hasn’t happened yet, and we really don’t expect it to. So, 10’s in taste are going to be difficult for any shake you taste . But Spoonsfull Of Love "Healthier You" comes closet to a 10 than you will ever taste...It is simply "Healthalicious"...

Now the hard category: Nutrition.

Well, you would want the shake to have about 20-22 grams of protein. Protein is important...

You would like the shake to have under 150 calories. There are some people claiming that if a shake doesn’t have enough calories, it’s not a meal, it’s a snack. That’s ridiculous. If it has the protein, if it has the balanced vitamins and minerals, and if it fills you up as much as a meal would; then it works as a meal. Even if it has under 150 calories. And yes, "Healthier You" pulls this off with only 130 -140 calories...

Fiber is very important to the nutrition score because as Americans most of us rarely get our recommended daily intake of fiber. This is why most people have digestive issues when they first start drinking a meal replacement, their body just isn’t used to the amount of fiber. A good amount of fiber is going to be at least 5 grams per serving.

Sugar. This may sound weird, but no more than 5 grams of sugar per serving. This often interferes with the taste, but frankly sugar is an epidemic here in a America, and ITS KILLING US. The shake needs to have less than 5 grams of sugar because if you add any sort of fruit or other mix-ins to your shake, your sugar intake is going to go up significantly. Now, natural sugars from fruits are better than just plain sucrose, but that’s not what is in most of the best shakes… it has to be used to keep the sugar content of a shake low and to allow a good shelf life for the product...

Vitamins and Minerals supplementation is necessary to replace a meal. You would like to see about 30-40% of about 21-24 vitamins and minerals. which "Healthier You" does supply...You would also like to not see anything registering at 1000% of your daily intake. That’s just absurd and isn’t going to help you. In fact, there are some vitamins and minerals that will cause issues if you take too much of them. There are certain vitamins and minerals that would be excellent to go over the 40%, like Vitamin C. Especially since studies show that Americans rarely eat the recommended levels and there are studies showing that the recommended level should be doubled.

Yes, throw in some antioxidants into your shake, but it doesn’t need to be loaded with them. Our bodies are pretty good at getting rid of free radicals as it is. Also, there are ways that free radicals help your body.

The new Spoonsfull of Love "Healthier You" meets all of the above requirements that you would want and need in Nutritional Healthy Meal Replacement or used as a daily supplement as needed....Pre-Launch of this product will be the first week in June... Order Now!!!

STOVETOP PIZZA

Ingredients:-

• 1 cup (175g/ 6 oz) self raising flour
• 2 tbsps olive oil
• 4 tbsps pizza sauce (I have used basil pesto and  sauce)
• 4 oz mozzarella cheese

plus 2/3 cup(165 ml) water

Methods:-

1.  In a 20cm/8-inched  non-stick frying pan, mix together the flour, oil with 2/3 cup water and a good pinch of salt with a spatula (I used a wooden spoon).
2. The dough will appear very sticky, simply work it around the bottom of the pan to form a nice dough. (So what I’ve done was mix until it formed a sticky dough, then used the back of a metal spoon to flatten the dough resembling the pizza base.)
3. Spoon the pizza sauce onto the dough and spread to cover. (Cover the dough all the way to the edge, despite my photo showed otherwise. As during the cooking process, I have actually added more sauce to cover the entire surface of the dough.)
4. Break the cheese into pieces and sprinkle over, then season with sea salt and pepper. (This depends on the type/brand  of sauces you use as you may want to omit the salt, which I did.)
5. Cover with a lid and cook on a medium heat for 10 minutes. (The time specified on the recipe is quite spot on.)
6. Carefully slidethe pizza out onto a board. Let it sit for 2 minutes to cool before cutting it into wedges to serve.

Fabulous Southwestern Garden Salad

2 TablespoonCilantro; fresh, minced

3 eachTomatoes; diced

1 15-oz canBlack beans; drained

1 15-oz canCorn; drained

1 cupTortilla chips; crushed

1 1/2 cupsCheddar cheese; shredded

1 pinchSalt; to taste

1 pinchBlack pepper; to taste

2 cupsChicken; cooked, diced (optional)

--DRESSING--

1 cupraspberry walnut vinaigrette dressing; Ken's Steakhouse Lite

1/3 cupHoney

1 8-oz packageGuacamole

Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste.

Drain the black beans and corn. Add both to salad greens.

Add the shredded cheese. Mix well.

I make the salad both with or without the chicken. It's fabulous either

way.

Crush the tortilla chips and set aside. You add these to the salad

immediately before serving so that they stay crisp.

To make the dressing - get a small bowl and add the Raspberry Vinaigrette, honey and guacamole -- mix well and pour on the salad mixture when ready to serve.

Baked Shrimp Scampi

2 pounds; (12 to 15 per pound) shrimp in the shell

3 tablespoonsgood olive oil

2 tablespoonsDry white wine

Kosher salt and fresh ground pepper

12 tablespoonsunsalted butter; (1 1/2 sticks) at room temperature

4 teaspoonsgarlic; (4 cloves) minced

1/4 cupShallots; minced

3 tablespoonsfresh parsley leaves; minced

1 teaspoonfresh rosemary leaves; minced

1/4 teaspooncrushed red pepper flakes

1 teaspoonlemon zest; grated

2 tablespoonsfreshly squeezed lemon juice

1 extra-large egg yolk

2/3 cuppanko; (Japanese dried bread flakes)

Lemon; wedges

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Campers Love Foil-Pack Chicken & Broccoli Dinner

1 packageStuffing mix; chicken flavor

1 1/4 cupWater

24 ounceBoneless skinless chicken breast cutlets; 6oz each

4 cupsBroccoli Florets

1 cupShredded chedar cheese

4 slicesCooked bacon; crumbled

4 tablespoonRanch dressing

Foil-Pack Chicken and Broccoli Dinner 

- Oven to 400

- Spray 4 large sheets of heavy-duty foil with oil.

- Combine stuffing mix and water.

- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.

- Top stuffing with a 6oz. chicken breast half.

- Top chicken with 1 c. broccoli.

- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.

- Drizzle with 1 T. ranch dressing

- Bring up foil sides and fold to seal, leaving room for heat circulation inside

- Place packets on a cookie sheet and bake 25-30 mins

- Remove packets and let stand 5 mins

- Cut sits in foil for steam before opening.

Notes

Many people are precooking, searing, or something else to the chicken. The whole point is to have a quick and easy no clean up meal. 6 oz cutlets work the best in this recipe and bring it to perfection at the thirty minute cooking time.

Rice Krispies Treats Ice Cream Cones

Supplies:

• Kid Size Ice Cream Cones
• Candy Melts or Almond Bark
• Sprinkles
• Sixlets - I used pastel sixlets that I found around Easter time. Any small round candy would do.
• 1 batch of Kellogg's Rice Krispies Treats(use the recipe on the box)

A word about the Ice Cream Cones. I went to several grocery stores before I found these at Walmart. They are teeny tiny, and the cutest thing you have pretty much ever seen. Each one is about 1.75" tall. Tiny!
1. Spray a Cookie Scoop with non-stick spray or butter well. A cookie scoop looks just like an ice cream scoop, only smaller. They aren't very expensive and I think it is well worth the investment.
2. Make your Rice Krispies treats according to the instructions on the box. After you have mixed in the Rice Krispies allow them to cool until you can handle them. Take small bunch of Rice Krispies Treats and stuff them into the cookie scoop. Pack it in nice and tight.

3. Leave an uneven edge of Rice Krispies around the edge of the scoop. You can add more or take away some Rice Krispies as necessary. A scoop of ice cream doesn't usually look perfect or exact so play with the first few until you like what you see.

4. Squeeze the handle of the cookie scoop and gently remove the Rice Krispies scoop. One batch of Rice Krispies Treats made approximately 34 scoops. TIP: You may need to spray your cookie scoop several times during the process. If the cookie scoop gets too sticky, wash it off and remove any melted marshmallow and spray again with non stick spray.

5. Melt almond bark or candy melts and place in a sandwich size ziploc bag. Snip the corner off and drizzle the candy over the ice cream scoops. I held the bag directly over the top and let it drip down the sides on its own.

6. Before the candy sets, add sprinkles and sixlets to the Rice Krispies scoop. I found it easiest to drizzle a few scoops then add sprinkles and sixlet. You don't want to get too far ahead and risk the candy setting before you add your sprinkles.
7. Put the scoops on the cones. There are a few options for this. I simply put some extra candy into the cones to help weigh them down and keep them stable. You could also dip the edge of the cone in candy melts to help "glue" the scoop onto the cone. You could also fill the cones with frostin

No Dough Pizza...Low Carb

No dough pizza. For when you absolutely want pizza but not all the carbs

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder


Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder


Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Really Good Baked French Toast

Really good.

Like, make you wanna slap yo'self good.

Ingredients:
1 loaf sourdough bread (I used Pepperidge Farm, 1.5 pound loaf)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces (1/4 lb.)

1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub).  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

BBQ Chicken Salad with Sweet Potato Fries

BBQ Chicken Salad with Sweet Potato Fries


1 lb sweet potato fries, baked according to directions
2 cups cooked chicken, diced bite-size
1 cup barbecue sauce, I used this sweet and tangy homemade barbecue sauce
1 head romaine lettuce chopped small
1 cup grape tomatoes, halved
1 cucumber, halved lengthwise and sliced thin
3 mini bell peppers, sliced very thin
ranch dressing, I used this homemade ranch dressing

Preheat the oven for the fries and then bake according to directions, I actually baked mine at higher heat (425 degrees) and for an extra 10-15 minutes to get them good and crispy. While the potatoes are baking, combine the chicken and the barbecue sauce in a small saucepan. Warm over medium low heat, stirring occasionally. When the chicken is hot, remove from the heat and cover with a lid to keep warm.

Prep the rest of the salad and layer it onto plates. When the fries are crispy, remove from the oven. Top each plate of salad with a scoop of the saucy chicken and a serving of fries. Drizzle with ranch dressing just before serving. Enjoy!