From Our Recipe Box to Yours...

Hi!! Let me start by first telling you that I tried both of these recipes last night. They both tasted fabulous and were relatively easy to make. But...there is always a but. :) Who makes up that time of how long it takes to make said recipe anyway?! The only way I could have made those meatballs in 30 minutes was if I was in a TV show kitchen with everything measured and prepped for me and someone on the side handing me some already cooked parts. :) Unfortunately, I do not live in such a world. :) I imagine you don't either. So, that being said. I definitely recommend these recipes. Just make them when you have a little extra time the first time. Then, you'll have the hang of it and can make them in under 30 minutes the next time!!

Happy cooking and trying new dishes!


30 ­Minute Mozzarella Stuffed Turkey Meatballs with Homemade Marinara Sauce 
(http://bakerbynature.com/30-minute-mozzarella-stuffed-turkey-meatballs-with-homemade-marinara/)
Hearty and healthy mozzarella stuffed meatballs are coated in homemade marinara sauce and ready in just 30 minutes! You'e going to love these! 

Ingredients
1 pound ground turkey meat
5 garlic cloves, minced, divided
1 egg
1/2 cup freshly grated Romano cheese
2 teaspoons Italian seasoning
2 teaspoons fresh parsley, chopped
Salt and ground black pepper, to taste
1 cup whole wheat panko bread
1/2 cup lukewarm water
4 ounces mozzarella cheese, cut into bite sized cubes (you can use 4 (1 ounce) string cheese pieces, too)
6 tablespoons olive oil, divided
1 (28­ounce) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes

Instructions 
1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
2. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
3. In a large bowl combine ground turkey meat, half of the minced garlic, egg, cheese, parsley, Italian seasoning, salt and pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
4. Scoop one tablespoon of meat into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese.
5. Fry meatballs in batches in the hot oil, 2 minutes on each side.
6. Place semi­cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-­12 minutes, or until they're cooked though.
7. While the meatballs bake, make your marinara!
8. Add remaining oil to the same pan the meatballs were in, then add the remaining garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar, seasoning and crushed red pepper flakes, mix well to combine. Simmer the sauce for 9 minutes, stirring occasionally. Season with additional salt and pepper to taste.
9. When meatballs are done cooking, add them to the sauce, stir to coat, and serve!

Notes *Serve with pasta, rice, or crusty bread!

Macaroni and Cheese

www.thepioneerwoman.com

Prep: 15 Minutes	Level: Easy
Cook: 15 Minutes	Serves: 6

Ingredients

• 4 cups Dried Macaroni
• 1 whole Egg, Beaten
• 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
• 1/4 cup All-purpose Flour
• 2-1/2 cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, Grated
• 1/2 teaspoon Salt, More To Taste
• 1/2 teaspoon Seasoned Salt, More To Taste
• 1/2 teaspoon Ground Black Pepper
•  Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top