Jeremy loves meatball subs so I tried this and it was pretty good, even though I don't love meatball subs. I also made an extra one and froze it to take to dinner to someone. Great freezer meal!
Transform a meatball sub sandwich into a casserole that the entire family will enjoy! (recipe adapted from: TasteOfHome.com)
Contributed by Megan Porta from pipandebby.com.
Published Jun 22, 2015
Serves: 8
Total time: 45 min
Meatball Sub Casserole
Ingredients:
8 slices frozen garlic bread
8 oz. cream cheese, softened
1/2 cup mayo
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese, divided
24-oz. jar marinara sauce
22-oz. bag frozen meatballs
Instructions:
Bake garlic bread according to package directions. Decrease temperature on oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and line the bottom of the pan with a single layer of the prepared garlic bread slices.
In a medium bowl, combine the cream cheese, mayo and Italian seasoning. Mix well and spread evenly over the tops of the garlic bread slices. Sprinkle 1 cup of mozzarella over the top, followed by the marinara sauce and meatballs (no need to thaw meatballs first).
Top with 1 cup of mozzarella and bake in the preheated oven for 30 minutes. Serve warm!
Monday, July 20, 2015
Chicken and Black Bean Tostadas with Avocado Cream Sauce
From: http://www.2teaspoons.com/chicken-black-bean-tostadas-avocado-cream-sauce/
INGREDIENTS
CHICKEN
1 lb boneless, skinless chicken breast, cut into small bite sized pieces
2 tablespoons olive oil
¼ cup flour
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
optional: ¼ teaspoon garlic powder
optional: ¼ teaspoon paprika
BEANS
3.5 cups of black beans (2 cans drained)
1 tablespoon butter
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
AVOCADO CREAM SAUCE
1 ripe Hass avocado
½ -1 jalapeño, diced and seeded*
½ cup plain greek yogurt or sour cream
juice of 1 lime
1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
¼ teaspoon salt
splash of milk
TOSTADAS
8 corn tortillas
Olive oil for brushing tortillas
1.5-2 cups of shredded cheese
4 medium tomatoes, diced
4-6 leafs of romaine lettuce, chopped
½ red onion, diced
fresh cilantro or parsley, chopped
optional: limes for garnish
INSTRUCTIONS
Chicken: Mix flour and spices in a bowl and toss with chicken pieces. Heat olive oil in a (preferably cast iron) skillet over medium heat. Sauté chicken until fully cooked stirring occasionally, about 10 minutes. Remove from heat and set aside.
Beans: Heat butter in a skillet over medium-low heat. Mix beans with spices and add them to the skillet. Stir and mash beans while they are heating in the skillet. Once the beans are heated throughout remove from heat and set aside.
Avocado cream sauce: Blend all ingredients except milk until smooth. Stir in milk until sauce reaches desired consistency (I used just a splash).
Tortillas: Tortillas are best served right from the oven so while tortillas are baking make sure all toppings are ready for assembly. Preheat oven to 350 degrees. Brush both sides of tortillas with olive oil. Arrange in a single layer on a baking sheet. Bake for 5 minutes, flip, and bake for additional 3 minutes. Once tortillas are done baking, sprinkle with salt and begin to assemble tostadas right away.
Assembly: Divide each ingredient equally between the 8 tostadas. Spread a layer of black beans on each tortilla. Sprinkle each with chicken, cheese, lettuce, tomato, red onion, and cilantro (or parsley). Drizzle with avocado cream sauce and dive in! :-)
NOTES
*for slightly spicy sauce use ½ jalapeño, for a spicier sauce use the whole jalapeño
INGREDIENTS
CHICKEN
1 lb boneless, skinless chicken breast, cut into small bite sized pieces
2 tablespoons olive oil
¼ cup flour
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
optional: ¼ teaspoon garlic powder
optional: ¼ teaspoon paprika
BEANS
3.5 cups of black beans (2 cans drained)
1 tablespoon butter
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
AVOCADO CREAM SAUCE
1 ripe Hass avocado
½ -1 jalapeño, diced and seeded*
½ cup plain greek yogurt or sour cream
juice of 1 lime
1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
¼ teaspoon salt
splash of milk
TOSTADAS
8 corn tortillas
Olive oil for brushing tortillas
1.5-2 cups of shredded cheese
4 medium tomatoes, diced
4-6 leafs of romaine lettuce, chopped
½ red onion, diced
fresh cilantro or parsley, chopped
optional: limes for garnish
INSTRUCTIONS
Chicken: Mix flour and spices in a bowl and toss with chicken pieces. Heat olive oil in a (preferably cast iron) skillet over medium heat. Sauté chicken until fully cooked stirring occasionally, about 10 minutes. Remove from heat and set aside.
Beans: Heat butter in a skillet over medium-low heat. Mix beans with spices and add them to the skillet. Stir and mash beans while they are heating in the skillet. Once the beans are heated throughout remove from heat and set aside.
Avocado cream sauce: Blend all ingredients except milk until smooth. Stir in milk until sauce reaches desired consistency (I used just a splash).
Tortillas: Tortillas are best served right from the oven so while tortillas are baking make sure all toppings are ready for assembly. Preheat oven to 350 degrees. Brush both sides of tortillas with olive oil. Arrange in a single layer on a baking sheet. Bake for 5 minutes, flip, and bake for additional 3 minutes. Once tortillas are done baking, sprinkle with salt and begin to assemble tostadas right away.
Assembly: Divide each ingredient equally between the 8 tostadas. Spread a layer of black beans on each tortilla. Sprinkle each with chicken, cheese, lettuce, tomato, red onion, and cilantro (or parsley). Drizzle with avocado cream sauce and dive in! :-)
NOTES
*for slightly spicy sauce use ½ jalapeño, for a spicier sauce use the whole jalapeño
Lemon Jello Cake
Lemon Jello Cake
Author: Oh, sweet basil
Recipe type: dessert
Prep time: 10 mins Cook time: 27 mins Total time: 37 mins
Serves: 12-16 servings
Ingredients
Cake
1 lemon cake mix
4 large eggs
1⅓ cup water
⅔ cup oil
1 regular package lemon jello (small box-3 oz)
Icing
Juice of 2 Lemons (I think I used 1/4 cup of juice)
1½ cup powdered sugar
Instructions
1. Preheat the oven to 350 degrees. Spray a cake pan with nonstick spray and sprinkle with flour. Tip and tap the edges of the cake pan to coat it with flour.
2. In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together. Pour into greased and floured 9x13 pan.
3. Bake at 350* for 27-30 minutes. When cake is done, prick with 2 tined fork while still hot. Immediately pour lemon icing over top.
Icing
1.In a small bowl, mix the lemon juice and powdered sugar until smooth.
Author: Oh, sweet basil
Recipe type: dessert
Prep time: 10 mins Cook time: 27 mins Total time: 37 mins
Serves: 12-16 servings
Ingredients
Cake
1 lemon cake mix
4 large eggs
1⅓ cup water
⅔ cup oil
1 regular package lemon jello (small box-3 oz)
Icing
Juice of 2 Lemons (I think I used 1/4 cup of juice)
1½ cup powdered sugar
Instructions
1. Preheat the oven to 350 degrees. Spray a cake pan with nonstick spray and sprinkle with flour. Tip and tap the edges of the cake pan to coat it with flour.
2. In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together. Pour into greased and floured 9x13 pan.
3. Bake at 350* for 27-30 minutes. When cake is done, prick with 2 tined fork while still hot. Immediately pour lemon icing over top.
Icing
1.In a small bowl, mix the lemon juice and powdered sugar until smooth.
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