Easy Meatballs

I came across a meatball recipe a month or so ago on a blog I was reading. I'm apologizing now because I can't find the blog again to give the blogger credit. I did however find the recipe at the Kraft foods website. My kids loved these meatballs and they are super easy to make. I served them over noodles with some brown gravy. I think next time I will serve them with marinara over spaghetti.

(before baking)

Meatballs

2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.

Italian Chicken Filling

This recipe is so tasty. This filling can be used inside a Bistro twist or a crescent wreath.

Italian Chicken Filling

1 cup chopped cooked chicken
½ cup diced red bell pepper
¼ cup snipped fresh basil leaves
¼ cup plus 2 tablespoons grated fresh Parmesan cheese, divided
½ cup (2 ounces) shredded mozzarella cheese
¼ cup mayonnaise
1 garlic clove, pressed
1 egg white, lightly beaten
1 teaspoon Italian seasoning

1. Preheat oven to 375 degrees. Combine chopped chicken, diced red bell pepper, snipped basil, ¼ cup of the parmesan cheese, mozzarella cheese, mayonnaise and pressed garlic in a bowl and mix well.


2. Now prepare your dough for a crescent wreath or bistro twist and fill the dough with filling.

3. Combine egg white and seasoning mix; lightly brush over dough. Sprinkle remaining Parmesan cheese over the dough. Bake following the directions for the crescent wreath or Bistro Twist.
This is a finished Bistro Twist

Chicken Rolls/Pillows

I was able to try this recipe for the first time last year after I had my last baby. My cousin had made a bunch of these and then froze them and sent them over for me to bake and serve my family so I didn't have to prepare a meal for them. They were a big hit. I finally got around to making them myself. Pretty easy to throw together. I actually didn't have green onions so I used onion flakes. I also added in some celery seed. I used Italian bread crumbs too. So really, I substituted just about everything except the cream cheese, chicken, croissants, and egg. The cool thing is you can add whatever your family likes. I served them over rice and then drizzled Cream of Chicken soup that was slightly diluted over the top.

Chicken rolls (pillows)

4 C. cooked chicken, diced
8 oz softened cream cheese
2 Tbsp. Softened margarine
2 Tbsp. green onions, thinly sliced
1/8 tsp. garlic
1/2 tsp. poultry seasoning
1/2 tsp. salt
16 refrigerated crescent rolls
Pepperidge Farm dressing mix or crushed croutons
Melted butter for dipping

Mix first 7 ingredients thoroughly. Divide into 16 portions. Roll each
portion in a crescent roll. Dip in melted butter or margarine and then in
crushed seasoned croutons or Pepperidge Farm dressing mix. Bake them at 350 for
20-25 minutes or until lightly browned. These freeze well uncooked.