Cheese Stuffed Meatballs and Spaghetti

This is one of our family's favorite meals. The girls usually fight over the last meatball. They love getting to the middle and finding yummy, oozing cheese. I double this recipe and we enjoy leftover the next night.

1 lbs. ground beef
3 Tbsp. Parmesan cheese
2 Tbsp. Italian bread crumbs
1 clove garlic
1 egg
1/2 block of mozzarella cheese, cubed
Large jar of spaghetti sauce
Spaghetti

Mix ground beef, Parmesan cheese, bread crumbs, garlic and egg just until blended. Take one cube of mozzarella cheese and form a meatball around it. Make sure none of the cheese is poking through. Add raw meatballs to a large saucepan, cover with sauce and let simmer for an hour or two. Stir about every 15 minutes or so to keep the meatballs from sticking. Letting the meatballs cook in the sauce makes for a wonderfully, moist meatball and delicious sauce that tastes homemade. Cook the spaghetti according to package directions. Enjoy!

Makes: 4 servings

Chicken Gazpacho

This is one of my favorite summer meals , based on a Rachael Ray recipe. The fresh taste and cool temperature is prefect on a hot summer day.

1 whole skinless boneless chicken breast
1/4 c. blanched almonds
1 - 28 oz. can of whole, peeled tomatoes
1 cucumber, peeled, seeded and chopped
1 clove garlic
1 Tbsp. red wine vinegar
Juice of 1/2 lemon
3 Tbsp. EVOO
1 bunch of cilantro
Salt and pepper

In a small saucepan, place chicken breast in 2 inches of water. Cover with lid and bring to a boil. Reduce heat to low and let simmer for 15 minutes while you make the gazpacho.

Pulse almonds in a food processor until finely chopped. Add tomatoes (with juice), cucumber, garlic, vinegar, lemon juice EVOO and a handful of cilantro leaves. Pulse until coarsely chopped. Season with salt and pepper to taste. Chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes (or just stick in the fridge for an hour or so).

Shred the poached chicken using a fork. Pour soup into four bowls, garnishing with cilantro and chicken. Enjoy.

Serves: 4

Lime Tropical Chicken

I was looking for a way to use a few extra limes and some fresh garden tomatoes and cilantro. Another recipe blog I followed gave me this idea. This was a yummy way to enjoy some chicken.

Pineapple Salsa:
1/2 c. pineapple tidbits
1/4 c. chopped tomatoes
1 Tbsp. fresh lime juice
1 Tbsp. vinegar
1 Tbsp. honey
1/4 tsp. crushed red pepper flakes
1 small bunch of fresh cilantro leaves

4 Tbsp fresh lime juice
1 Tbsp EVOO
1 tsp. grated lime peel
1/8 tsp. salt
1/8 tsp. pepper
4 boneless skinless chicken breasts
1 cup uncooked couscous

In a small bowl, combine the salsa ingredients; cover and refrigerate until serving.

In a large saucepan, add oil, lime juice ad lime zest. Sprinkler salt and pepper on chicken then place in the saucepan. Cook on medium-low until cooked through. Cook couscous according to package directions while chicken is simmering.

Serve chicken on top of couscous, topped with fresh salsa.

Serves: 4