Italian Spaghetti and Meatballs

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There are times that you just cant beat a good spaghetti recipe. I have been using the same super easy spagetti recipe from the tiem Brandon and I got married. This week I decided to be adventurous and decided to try out this Italian Spaghetti and Meatballs recipe I came accross.

Prep: 15 Min Cook Time: 20 Min

Ingredients

1/4 Cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato pesto 1 large egg, lightly beaten
1 pound ground Italian sausage 1 tablespoon canola oil
8 ounces uncooked spaghetti
1 jar meatless spaghetti sauce or your own spaghetti sauce recipe
additional grated Parmesan cheese, optional

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In a large bowl, combine bread crumbs, cheese, pesto and egg. Add sausage; mix lightly but thoroughly.

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Shape into 1 1/4 inch balls. In a large skillet, cook meatballs in oil over medium heat 10-12 minutes or until cooked through, turning occasionally.

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Remove meatballs from pan and drain on paper towels. Discard oil drippings from the pan.

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Meanwhile cook spaghetti according to directions and drain. Return meatballs to pan and stir in spaghetti sauce; heat through.

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When we eat Spaghetti we always have green salad and garlic bread. My kids always eat spaghetti good but they absolutly loved this meatball recipe. They were amazing! Super easy recipe that I know you will love. Let me know in the comments if you try the recipe and how your family liked it.

Frito Taco Casserole

My husband found this on Facebook yesterday and we tried it out last night. It is a great quick and easy recipe that my kids loved. 

Ingredients

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º.
2. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
3. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
4. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
6. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
7. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
8. Remove from oven, top with remaining Fritos and serve hot.

Crock-Pot Chicken Tortilla Soup

This recipe consists of opening cans and pouring them in the Crock-Pot and as a bonus it tastes amazing. It cooks for four hours so it is perfect for putting on before you go to Church or four hours before dinner. Thank you Shelise Brown Thompson for sharing this wonderful recipe with me.

Ingredients:

4 chicken breasts - frozen
1 can of corn - drained
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 can green enchilada sauce
1 can diced green chilies
1 can chicken broth
1/2 tsp chili powder
1 tsp pepper
2 tsp baking soda

Instructions:

Put in Crock Pot and cook on low for four hours (or until chicken is cooked). Take cooked chicken out, shred, and put back in soup. Top with sour cream, cheese, or guacamole.