HONEY GARLIC CHICKEN PIZZA!

This chicken was fabulous and made a ton! What to do with the leftovers? Make a pizza!!! I used a Schar gluten free crust, topped it with mozzarella, loaded on my chicken and baked it at 425 for 15 minutes!  Top with scallions and dig in!

Garlic Chicken Crockpot Recipe Here

MANCHEGO CHEESE MEATBALL PARM!!!!!!

This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you're not gluten free.  Use your favorite sauce-homemade or jarred.  I used Market Pantry brand from Target and was shocked by how delish it was!!!!

Hugs & Cookies Meatball Ingredients:

• 1 1/2 pounds ground beef (excellent from Costco)
• 4 cloves garlic,minced
• a handful of chopped parsley
• 1 cup bread crumbs (I used Scharr brand)
• 1 cup shredded Manchego cheese (I grated it from a 1/2 pound piece and used the rest to grate on top on the meatballs and sauce later)
• 2 eggs
• salt to taste

 Other Ingredients:

• Sauce of your choice (approx two 24-oz jars)
• Rest of the Manchego cheese to top it off with!

Mix all of the above meatball ingredients and form your meatballs-not too large.  I made approx 30 meatballs.  Pan fry to brown them.  Don't worry about cooking them through-they will finish cooking in the oven.  Preheat oven to 375.

Pour some sauce in the bottom of your ceramic oven-safe dish.  Lay meatballs on top of the sauce.  Cover with more sauce and dress the top up with the extra manchego!  Cover with foil and bake for 20 mins.  Remove foil and bake an additional 15 mins or until meatballs are cooked through (depending on size you make them.)

Serve this sauce and meatballs right over some spaghetti pie muffins!!!

TIP: This would freeze really well! Make an extra batch and freeze for a busy work night!!! 

SOME YUMMY SAUCE FOR YOUR NEXT PASTA NIGHT!

2 28-OUNCE CANS WHOLE TOMATOES, PUREE, CRUSHED OR A COMBO OF THESE!
1 STICK BUTTER
1 LARGE ONION PEELED AND HALVED
PLACE ALL IN A LARGE POT AND BRING UP TO A SIMMER. COOK COVERED 45-60 MINS BEING SURE TO BREAK UP THE LARGE TOMATOES IF USING THEM. I ADDED SALT, TOO!!!! DISCARD ONION WHEN DONE COOKING. SERVE WITH A SPRINKLING OF MOZZARELLA CHEESE.
RECIPE ADAPTED FROM SMITTEN KITCHEN