Italian Meatball Subs

Meatball ingredients:
1lb lean ground beef
1c. italian bread crumbs
1/2c. shredded parmesan cheese
1 Tbsp fresh minced parsley (or 1 tsp dried)
1 garlic clove, minced
1/2c. milk
1 egg

Sauce ingredients:
1 (15oz) can tomato sauce
1 (29oz) can crushed italian tomatoes
1c. red pepper puree (~1 large pepper)
1/2c. shredded parmesan cheese
2 envelopes spaghetti sauce seasoning

To serve:
hogi buns
shredded mozzarella or provolone cheese

Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of a large slow cooker. Form the meatballs from the meat mixture and put them in a single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours or high for 4 hours.

Freezer directions: After cooking, allow to cool. Pour into freezer bags. To serve, heat in a large saucepan. Serve on buns with shredded cheese on top. Include a bag of 1 1/2c. shredded cheese and package of buns.

Chicken and Bows

Photo by : TASTE OF HOME

Ingredients

• 1 package (16 ounces) bow tie pasta
• 2 pounds boneless skinless chicken breasts, cut into strips
• 1 cup chopped sweet red pepper
• 1/4 cup butter, cubed
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups frozen peas
• 1-1/2 cups 2% milk
• 1 teaspoon garlic powder
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup grated Parmesan cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink.
• Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
• Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Exchange Jan 18th

Hello all,
Hope you had a great Christmas and New Year.
I'll host the exchange for January.
Plan on January 18th, 7pm @ Becca Moser's. (12226 Fall River Pass Ln.) I'll also be demonstrating a recipe using veggie purees. So come join us.

Let me know if you are interested in the meal exchange. Thanks!