Cranberry Crockpot Meatballs

For the past 20 years, my parents have hosted an open house on Christmas Eve. It's a day I always look forward to. Every single year, my mom makes crockpot meatballs. She usually uses grape jelly with cranberry sauce, but this year I wanted to change things up a bit. I wanted to make the recipe a little more festive, so instead of using grape jelly, we used cranberry sauce. As always, the meatballs were a hit at the party and gone by the end of the night. 

Did I mention that these take no time to make. They're a simple appetizer, which makes them a must for holiday parties.  Enjoy! 

Ingredients: 

1 26 oz bag of frozen meatballs (fully cooked)

1 jar of chili sauce (14 oz) 

1 can of jellied cranberry sauce (12 oz) 

Directions: 

Pour meatballs into the crockpot. 

In a large bowl mix together cranberry sauce and chili sauce. 

Pour sauce mixture over meatballs in the crock pot. 

Cook on low for 4 hours. 

Chocolate Peanut Butter Chip Cake Mix Cookies

Looking for an easy cookie recipe that is sure to please? 

Do you love Reese's Peanut Butter Cups? 

If so, than you will love this recipe! 

With just 5 ingredients, the mix is ready in no time. Add in a quick baking time and you have fresh cookies that taste like candy in less than a half hour. Your friends and family will love you for sharing these this holiday season! 

Ingredients:

1 box of chocolate cake mix (18.75oz)

1/3 cup vegetable oil

2 eggs

1 cup peanut butter chips

1/2 cup semi sweet chocolate chips 

Directions: 

1. Preheat oven to 350. 

2. Line a cookie sheet with parchment paper. 

3. Mix together cake mix, oil and eggs. 

4. Once combined, add in peanut butter and chocolate chips. 

5. Mix well. 

6. Scoop tablespoon sized balls onto the cookie sheet, about 2 inches apart. 

7. Bake 8-9 minutes. 

8. Move to cooling rack within 5 minutes of taking them out of the oven. 

Enjoy! 

Chicken with Honey- Roasted Tomatoes

With the new year quickly approaching, I've already started to plan clean eating meals for the year. When I was going through my recipes, I realized I never shared this one with you all. This recipe is done in about 20 minutes. It has just the right amount of flavor and pairs with just about anything. I served it with brown rice and green beans. If you're looking to meal prep for the week, I recommend doubling this recipe and saving some for lunch over the week. Serve it on a ned of spinach and you have a delicious salad! 

Ingredients:
1 1/2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut in half
1 pint grape tomatoes
1 tablespoon honey
1 tablespoon + 1/2 tablespoon balsamic vinegar
1/4 tsp minced garlic

1 teaspoon dried oregano

salt and pepper to taste (about 1/4 tsp)

Directions:

Preheat oven to 425°F. 

Heat oil in a large ovenproof skillet over medium-high heat. 

Season chicken with salt and pepper. 

Brown chicken in hot oil 2 to 3 minutes per side. 

Combine tomatoes, honey, 1 tablespoon of the balsamic vinegar, garlic and oregano.

Pour tomato mixture around chicken 

Move skillet to oven and back for 10 to 12 minutes or until chicken is done and tomatoes are tender.

Drizzle the remaining balsamic vinegar over the chicken and serve. 

                                                      This recipe was adapted from eMeals. 

Mini Mushroom Meatloaves

Cooking dinner these days has been a bit of a challenge. When it comes time for dinner, I can usually be found running between feeding the baby, trying to keep him from throwing all of the food on the floor and pleading with my toddler to eat what I made her for dinner. By the time my husband walks through the door, both kids are almost done and I'm ready for a breather. Nine times out of ten, we have about 30 minutes to cook and eat dinner before bedtime routine starts.

So, I've been looking for recipes I can either prep beforehand with little cook time or one pot meals. The recipe below is about a 35 minute meal. With 5 minutes of prep time and 30 minutes of cook time. The meatloaves were moist with a slight crisp around the edges, just how I like them. What I love about making meatloaf in the muffin tin is that it's a great way to portion control and they are easy to take for lunch the next day! Enjoy.




Ingredients: 

3 Tbsp olive oil

1 (12-oz) pkg sliced fresh mushrooms, chopped

1 clove garlic, minced

2 Tbsp tomato paste

3⁄4 cup whole-wheat breadcrumbs

1 Tbsp Italian seasoning

1 tsp salt, 1 tsp pepper

2 large eggs, lightly beaten

11⁄2 lb ground round or ground turkey

 Directions: 

1. Preheat oven to 450°F. 

2. Heat oil in a large nonstick skillet over medium heat; add mushrooms and garlic. 

3. Cook 10 minutes or until vegetables are tender; transfer to a large bowl. 

4. Stir in tomato paste, breadcrumbs,seasoning, salt, pepper and eggs; add ground round, and gently combine. 

5. Divide mixture evenly among 12 muffin cups in a greased muffin pan. 

6. Bake 20 minutes or until done.

Recipe adapted from Emeals.