Foodie Friday ~ Perfect Italian Meatballs & The 21 Day Fix Version!

There's something about a good meatball that just speaks to me....I just LOVE me a good meatball :) They're super convenient, too because you can make up a big batch, freeze them and use them for different recipes. Our faves are meatball sandwiches with melted provolone all over the top and just good old spaghetti and meatballs.

Some people think meatballs are difficult to make, but they really aren't! I have tried MANY techniques and recipes and through trial and error, I've found the the perfect mix for an easy and delicious meatball! #youarewelcome :)

As you may know, I am also doing the 21 Day Fix (it's day 12!!) and honestly I have never felt better! It's amazing. So I adapted this recipe to be in line with the plan and you know what...I hardly missed a THING!!! They meatballs were just as delicious and just as easy. So I included that "healthy" recipe below, too! :)

Perfect Italian Meatballs
1 1/3 ground beef (I've found the BEST is organic, 85/15 but you can use whatever you prefer!)
1/2 cup seasoned Italian breadcrumbs
1 egg, beaten
1/2 cup grated Parmesan
1/4 cup water (makes the meatballs nice and tender!)
2 teaspoons Worcestershire sauce
2 cloves of garlic, finely chopped
2 teaspoons black pepper
Pinch of salt (the seasoned breadcrumbs, Worcestershire and Parmesan all add salt/salty flavor so you don't need much more salt)
Red pepper flakes (optional)

1. Preheat oven to 400.

2. Combine all ingredients in a large bowl. With your hands, mix until well-combined, but do not overmix.

3. Roll meatballs into desired size...i usually make mine about golf-ball sized so they are perfect for meatball sandwiches :)

4. On a greased baking sheet, bake meatballs 12-15 minutes until barely done inside. Most likely you will be reheating these later in a sauce or for sandwiches, so you don't need to cook them to death!

Store in a freezer bag and freeze for up to two weeks.

Perfect Italian Meatballs ~ 21 Day Fix Version
(almost like the original recipe but substitutions in BOLD)

1 1/3 lean ground beef (93% lean or more) OR any lean ground meat (turkey/chicken)
3/4 cup quick cooking oats (you can pulse them in a food processor for smoother consistency but it's not necessary)
1 egg, beaten
1/2 cup grated Parmesan
1/4 cup water (makes the meatballs nice and tender!)
1 tablespoon of tomato sauce or your pasta sauce
2 teaspoons Worcestershire sauce
2 cloves of garlic, finely chopped
2 teaspoons black pepper
Teaspoon of salt
Red pepper flakes (optional)
2-3 tablespoons chopped fresh basil, chopped (optional)

Follow directions exactly like in the original recipe! DONE! I make my meatballs fairly large, so I counted 2 meatballs as 1 Red for the 21 Day Fix. My entire meal was 4 meatballs (2 Red), Whole Wheat Pasta (1 or 2 Yellows) and mixed greens (1 Green). It was A LOT of food!!! :) I have yet to be hungry on the 21 Day Fix!!

Happy Labor Day! XO


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Foodie Friday ~ Chicken & Asparagus Pasta

Alrighty girls--you all need to make this pasta dish, pronto!! Before it's too late to get good asparagus!! Asparagus has peeked but it's definitely still possible to get a few good bunches!!

I came up with this recipe with no real direction besides the fact that I know I wanted pasta, I wanted something on the light side and I had just picked up this gorgeous bunch of asparagus at a local farmstand. So I created this dish not know AT ALL how it would turn out and boy, was it a hit!!!

The sauce is light, but the Parmesan makes it creamy and delicious! The touch of lemon you add at the end is just perfect!

Chicken & Asparagus Pasta
** Serves 2-3

1 chicken breast
1 bunch of asparagus, cut into bite sized pieces
3 cloves garlic, minced
1 cup chicken stock
2 tablespoon flour
1/2 cup milk (i used whole milk, you can also use low fat or half and half)
1 cup grated Parmesan cheese
Juice and zest of one lemon
About 3/4 of a box of "fun shaped pasta" (i used Campanelle)
Red pepper flakes (optional)

1. Season chicken with salt and pepper. In a large skillet cook chicken in a little olive oil about 5-6 minutes per side until cooked through. Set aside to cool, then cut into bite sized pieces.

2. Cook pasta according to the package directions. Whisk

3. In the skillet you used to cook the chicken, add a little more olive oil, then saute garlic for about a minute until fragrant. Add asparagus and cook until still crisp.

4. Whisk together chicken stock, flour and milk. Pour unto skillet, bring to a boil and allow the sauce to thicken a bit. Stir in Parmesan cheese.

5. Add pasta to the skillet, along with the cooked chicken. Stir to combine.

6. Add the lemon juice, zest and red pepper flakes (if using). Stir until everything is well combined. Serve immediately with some awesome bread to soak up the sauce..you will not want to waste a drop!


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Foodie Friday Faves

Happy Friday!!!! Oh, and dear Lord, I am GLAD it's FRIDAY!!!!!! This week has been, um...interesting. It always is when your entire family of 5 is hit with the stomach flu!! #shootmenow. Needless to say, there was not a lot of eating going on in this house this week!

I had a few new recipes to test this week and CLEARLY never got to it!!! So instead of leaving you high and dry, I'll leave you with a few of my (slightly summer-themed) favorite recipes. If you are new to this blog, you probably haven't seen most of these. I hope you enjoy and I'll be back on the wagon next Friday!! ~ XO

1. Backyard BBQ Corn Salad ~ This is a slightly modified version from one of my favorite bloggers, Mix and Match Mama. It's soooo good and perfect for summer!!

2. Grilled Chicken Quesadillas ~ Tastes just like the yummy goodness from a chain restaurant but whole lot healthier!

 3. Ham & Swiss Cuban Panini ~ I've never met a panini I didn't like and this one is no exception!

4. Bacon and Corn Pasta: This is so good. You have to make it. That is all.

5.  Avocado Chicken Salad: This is a great, healthy twist on traditional chicken salad. I love it stuffed in a pita, wrapped in a tortilla or just eat it with chips!

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Foodie Friday: Ain't Nobody Got Time...

I absolutely looove lasagna! The meat, the gooey cheese, the pasta...doesn't get much better. EXCEPT--i hate making it. It takes so.much.freaking.time!!!!! Boil the noodles, cook the meat, add the sauce, meticulously layer and layer and layer....then after all that, you have to bake the thing for an hour!! AND CLEAN UP!! You know what I say ....

Or maybe you prefer the words of wisdom from Miss Brown herself...

But never fear! This recipe has all of the yummy flavors of lasagna but it takes 1/3 of the time! I have to say, this is a family fave. I have never seen kids devour a plate of food so quickly. You'll love it!!

 "Ain't Nobody Got Time for That"--Skillet Lasagna
1 package of bow tie pasta (or whatever pasta you like)
1 lb of ground beef (i use 93% lean)
1 teaspoon Italian Seasoning
1 small onion, diced
1 cup chicken stock
1 jar of your favorite marinara sauce (you know I only use Gina Rispoli!!!)
1 cup grated mozzarella (or more)
1/2 cup Ricotta
1/4 cup grated Parmesan
Salt/Pepper/Red pepper flakes to taste
Fresh Basil

1. Cook pasta according to package directions; set aside.

2. In the meantime, brown up the ground beef in a drizzle of olive oil. When beef is nearly brown, add in onions and season with about a teaspoon of each salt/pepper and Italian Seasoning. Cook for about 3 minutes.

3.  Add chicken stock, bring to a boil and simmer a few minutes longer.

4. Add in marinara sauce and simmer about 10 minutes until all flavors are combined.

5. Turn off the heat. Add mozzarella, ricotta and Parmesan. Stir until all cheeses are melted and combined. 

6. Toss in the pasta and stir to coat. Note: I usually only end up using about 3/4 of the box of pasta because my family likes it really saucy :) Season with salt or pepper if needed. Add red pepper flakes if you like, for a bit of heat.

7. Sprinkle with more Parmesan cheese and fresh basil, serve it up and watch it disappear!

Now THIS is somethin' you got time for :)

Oh...and in honor of Valentine's Day, if you really want to say "I love you," don't forget to make my Chocolate Chip Bundt Cake. Throw some strawberries on top and you're a hero. You got time fo' that!!!

XO ~ Casey

Foodie Friday: One Pot Pasta

Happy New Year!!!! I love the New Year! The calendar-obessing, planning part of me loves that you can just "start over" by the turn of a calendar page! It's like a clean slate :) In light of the "clean slate," I have changed it up a bit...Recipe Wednesday has now changed to Foodie Friday. I may be adding another fun feature on Wednesdays, so stay tuned for that :)

This recipe will become a staple in our home. It's the yummy, rich, flavorful pasta dish that you crave, but it's really not all that bad for you! Perfect for the New Year and that weight-loss, detox resolution you have...don't lie... :) And note that it's a ONE POT pasta dish. Yes, nooooo boiling the pasta, straining, etc. You cook the entire dish in one pot!! I always measure the ease of a recipe by how many dishes you have to wash at the end of the night. This one is super easy!!

Chicken Apple Sausage Pasta

1 package chicken apple sausage, sliced (i like Adelle's)
1/2 large onion, diced
3-4 cloves garlic, minced
1 small granny smith apple, diced
2 cups chicken broth or stock
1 can Rotel (diced tomatoes with chilis)
1 can fire roasted tomatoes
1/2 cup half and half (optional)
10 oz. pasta (about 2/3 of the box), I like using Rotini
1 cup Monterey Jack cheese
Green onions, chopped

1) In a large skillet, heat olive oil. Add in the onions and sausage and cook for about 5 minutes until brown. Then, put in the garlic and apples, cooking for another minute.

2) Add the chicken broth, canned tomatoes, half and half, pasta, salt, and pepper. Stir to combine. Bring the mixture to a boil; then reduce the heat to medium low. Cover and let simmer until the pasta is cooked al dente (about 7-10 minutes, but test the pasta to see if it's done to your liking).

3) Remove the pan from the heat and add cheese to the pasta. Stir to combine. Garnish with green onions and enjoy!!

Easy. Delicious. Done.

Enjoy!!

XO ~ Casey

Recipe Wednesday: Bacon & Corn Pasta

This is my current favorite pasta dish! It's the perfect summer/fall transition meal..you have the sweet corn to remind you of summer, and then the creaminess and the bacon that is ALL FALL! It's just a big plate of deliciousness!!

Oh, and I forgot to post Seven on Sunday on Facebook this week, so if you missed it, here it is: Seven on Sunday: Week 21.

Bacon & Corn Pasta
1 lb of pasta (I like to use linguine)
6-8 slices of bacon, chopped
1 small onion, chopped
4 cloves of garlic, minced
1 cup frozen corn kernels OR 1 can of corn
1 can cream style corn
1/2 Parmesean cheese, grated
1/2 cup chicken stock OR 1/2 cup of pasta water (water you cooked the pasta in)
1/4 cup half and half (optional)

1. In a large pot, cook pasta according to package directions (reserve about 1/2 cup of the pasta cooking water, if using)
2. In a large skillet, fry bacon until crisp. Drain on paper towels and set aside.
3. Add onion to the pan and saute for  few minutes, until soft.
4. Add garlic and frozen corn and cook for a few more minutes.
5. Add in creamed corn and reserved bacon and heat through.
6. Stir in chicken stock or pasta water, along with the Parmesan cheese and cook a minute or so until the sauce starts to thicken a bit.
7. Stir in half and half, if using. Season with salt and lots of pepper. Toss pasta in the sauce and serve!

SO, SO YUMMY!!!! Enjoy :)

XO ~ Casey

Recipe Wednesday: Sausage and Spinach Tortellini

This is the perfect fall meal to cozy up to as the weather gets a little chillier. I love how there is everything in one big pot--pasta, veggies, protein. SO yummy :) I love buying tortellini at Costco because it freezes and keeps well. It's also super versatile--you can have them with any kind of pasta sauce or you can throw them in a big pot of soup to make a simple vegetable soup into a full meal.

Spinach and Sausage Tortellini
 1 package of pre-made tortellini
1 package of Italian Turkey Sausage (or you can use about 1lb of any sausage you like)
2-3cans of fire roasted tomatoes (depends how "saucy" you want it)
4 clove garlic, finely chopped
4 cups (or about one package) of fresh, baby spinach (found in the produce aisle)
1/2 cup of half and half (optional)

1. If you are using Italian Turkey Sausage, remove sausage from casings. Brown sausage in a large skillet with a little olive oil, breaking apart sausage as it cooks. When sausage is browned, remove and drain on paper towels.

2. Add garlic to skillet and cook quickly (about 30 seconds); add tomatoes and simmer a few minutes.

3. In the meantime, cook tortellini according to package directions; drain.

4. Add sausage back into sauce. Stir in baby spinach and cook for a few minutes until it wilts (at first it seems like a TON of spinach, but it will cook down quickly). Season sauce with salt and pepper if needed.

5. Stir in half and half, if using, and heat through. Stir in cooked tortellini and toss to coat. Enjoy with plenty of red wine :)

It's just a bowl full of comfort :)

XO ~ Casey

Friday Funday: Food Favorites!!

I didn't think Friday could come fast enough this week, people!!! So let's celebrate with some of my favorite foods and recipes!!!

#1: Soy Nut Butter...O.M.G!!!

In March of 2007 while vacationing in Florida, Brookey took a TINY bite of PB&J. This picture was taken from a Venica, FL Emergency Room...notice the swelled face and eyes---looked SO much worse in person!! Since then, we've stayed away from peanut butter. I've been so bummed because it's SOOO yummy and a great source of protein.

Until this week when I found this: Soy Nut Butter. It tastes as close to the real thing as I think you can get...all the same fiber and protein benefits, too! Amazing! The link is from Amazon, but I got ours at Target. Major score!!!

 #2: As the weather cools down (as hopefully it does, SOMEDAY!), I always crave a big bowl of pasta. My simple Spaghetti and Meatballs fits the bill!!

#3: I absolutely LOVE this stir fry recipe! It's great with broccoli, too!! Beef with Snow Peas:

#4: These Turkey Chimichangas have been a staple in my house for TEN YEARS! So easy and so good!!!

#5: You can't get through the fall without making this Pumpkin Gooey Goodness Cake! It's everything you want from a fall dessert and more!! :)

That's it for today!! HAPPY HAPPY HAPPY FRIDAY and HAPPY EATING!! :)

XO ~ Casey

Recipe Wednesday: Perfect Meat Sauce

You know I'm a HUGE fan of my crock pot.  Remember the best pulled pork?? Here's a super, super simple recipe but it delivers a huge amount of flavor. I've made this recipe a zillion times...for my family, for large gatherings, for parties...it's a hit every time. Double the recipe to feed a crowd!!

The key is chopping your veggies really finely. You can prepare the ingredients the night before, load them into the crock pot and just turn it on the next morning--that's what I usually do :)

 The Perfect Meat Sauce

1 lb. lean ground beef (turkey works, too!)
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 jar (or 3 cups) of marinara sauce--I only use Gina Rispoli (see below--it's the BEST!!)
Salt/pepper

1. In a large skillet with some olive oil, brown ground beef; add to crock pot.

2. In the same pan, add onions, garlic, carrot and celery. Cook until veggies are slightly soft; add to crock pot.

3. Add marinara sauce to crock pot; stir to combine.

4. Cook sauce on low for 7-8 hours or high for 4-5 hours.

5. In the meantime, cook pasta (whatever kind you like!) according to package directions. Reserve one cup of the cooking liquid.  If necessary, add some cooking liquid to the meat sauce to make it less thick. Season with salt and pepper.

6. Combine pasta and sauce and serve with lots of Parmesan (and lots of red wine) :)

Recipe Wednesday: Simple Spaghetti and Meatballs

Happy Hump Day!

Here's a great meatball recipe I put together that is simple, simple, simple, yet healthy and delicious! Even though I often make homemade marinara sauce, I have found this one that I LOOOOOVE!!! It the best store-bought sauce I've found and the ingredients are simple, no preservatives or things you can't pronounce.

I will make these "homemade" meatballs and pair with the store-bought sauce for a great semi-homemade weeknight meal. Enjoy!

Simple Spinach Meatballs

- 1lb ground beef (turkey, chicken, etc--as lean as possible)
- 1/4 cup panko bread crumbs
- 1/2 to 3/4 cup grated Parmesan cheese
- 1 egg
- 3/4 cup thawed, chopped spinach
- 1 teaspoon seasoning salt OR just salt and pepper
- 1/2 to 1 teaspoon Italian seasoning

Preheat oven to 400. Mix all ingredients well (i use my hands!). Form into golf ball sized balls. Bake for 25-30 minutes until just cooked through. Add to marinara sauce and simmer for a few more minutes. Serve over your favorite pasta or on a hogie roll topped with provolone cheese! It really doesn't get much simpler than this :)XO

Recipe Wednesday: Orzo Salad

I'm a huge fan of mayo-based side dishes like macaroni salad, potato salad and this corn salad--it must be the Midwest in me :) But during the summer, mayo isn't always the best options for outdoor BBQ's and picnics. This orzo salad is the PERFECT summer side dish. It's mayo free, travels well and feeds a crowd. Plus, you can mix and match the ingredients any way you like!

This recipe makes a ton, so feel free to half it :)

Orzo Salad
1 box orzo, cooked to al dente
**1 jar of oil-packed sun dried tomatoes, chopped OR 1 package of non-oil packed sun dried tomatoes (usually in the produce section)
**1 can of artichoke hearts, chopped
** 1 cup of sliced kalamata olives
1/2 cup chopped basil
1/2 cup chopped mint

** These are my go-to add ins for this salad, but add anything you like...cherry tomatoes, chopped red onion, white beans, cucumber and bell peppers are all great, too!

Dressing
Juice of one lemon
1/2 cup red wine vinegar
2 tablespoons honey
1/2 cup extra virgin olive oil
Salt and pepper

1. Whisk together dressing ingredients and set aside
2. Mix together remaining ingredients, toss with dressing and serve immediately. If packing and taking to a picnic, leave off the herbs and dressing. When you're ready to serve, tear the herbs and toss with the dressing.

Happy Summer!!!!!