Ingredients 

• 1 lb ground beef
• 2 eggs beaten
• 1/2 cup milk
• 1/2 cup grated or shredded Parmesan cheese
• 1 cup Italian bread crumbs
• 2 cloves garlic minced
• 1/2 tsp oregano dried
• 1 tsp salt
• 1/4 cup chopped fresh basil or 1 TBSP dried basil

You'll also need the following-

• 5 sub rolls 
• 2 cups Marinara sauce
• 10 slices provolone cheese
• 1 cup Mozzarella cheese shredded

Directions

1. To make homemade meatballs, first you need to preheat oven to 350 degrees F.  Mix all of the meatball ingredients together. 
2. Scoop golf ball sized meatballs out using a small cookie scoop. and place on a foil lined baking pan, approximately one inch apart. Bake for 30 minutes.

To assemble Meatball Subs

1. While the meatballs are in the oven, warm up the marinara sauce on the stove over medium heat.  Place 2-3 slices of provolone cheese on the bottom of each roll, then place 3 baked meatballs on top of the cheese. 
2.  Top each sandwich with the warm marinara sauce and sprinkle mozzarella cheese and fresh basil on top, if desired. Serve immediately.

​Ingredients

• 1 pound thick cut bacon
• 1/3 cup maple syrup
• 1/2 cup brown sugar

​Directions

1. Place the bacon on a wire rack on a foil lined baking pan, brush the top of the bacon with maple syrup and sprinkle on some brown sugar.
2. Bake in a preheated 400F oven for 15 minutes, flip the bacon, brush with maple syrup and sprinkle on the brown sugar and bake for another 15 minutes or until it reaches the desired level of crispiness.

Option: Sprinkle on some black pepper or cayenne for a bit of heat.

Option: Replace the maple syrup with honey for honey candied bacon.

Ingredients

• 2 pounds of boneless skinless chicken breast
• 1 large pineapple, cut into 1 1/2 inch chunks
• 2 large red bell peppers, cut into 1 1/2 inch pieces
• 1 large onion, cut into 1 1/2 inch pieces
• 12 strips of thick cut bacon
  

Hawaiian Sauce:

• 1 1/2 cups pineapple juice
• 1 1/2 tablespoons cornstarch
• 1/2 cup brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 6 long skewers

​Directions

1. To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
2. Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You’ll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion. Brush some olive or vegetable oil evenly over each kabob.
3. Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
4. Slather with hot Hawaiian sauce and serve immediately.

Ingredients

• 1 lb cheese tortellini
• 1 tbsp minced garlic
• 1 cup chopped fresh spinach
• 1 14.5 ounce can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

Directions

• Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
• While the tortellini is boiling, roughly chop the spinach.
• Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
• Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
• Cook and stir over medium high heat until the mixture begins to bubble.
• In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
• Add the creamy mixture into the the skillet along with the Parmesan cheese.
• Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
• Add the drained tortellini and mix together gently.

Ingredients

• 2 pounds chicken thighs, bone-in
• 1 pound baby red potatoes, halved
• 1 pound carrots, peeled
• 1 cup onions, chopped
• 1 pound green beans, trimmed
• fresh parsley, chopped, for serving optional
• salt and pepper to taste

Honey Garlic Sauce

• 1/3 cup honey
• 1 tbsp garlic, minced
• 1/2 cup soy sauce, low sodium recommended
• 1/4 cup ketchup, or tomato paste
• 2 tsp dried oregano

Directions

1. In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
2. In a slow cooker, add chicken thighs, potatoes, carrots and onions and finally sauce mixture on top.
3. Cover the slow cooker tightly and cook the low setting for 6-8 hours.
4. Before serving, add the green beans and cook for another 15 minutes. Meanwhile, you may wish to broil the chicken for 2-3 minutes for a crispy skin.
5. Remove the chicken and vegetables to serving plates.
6. Spoon juices from the slow cooker on top and garnish on optional parsley. Serve and enjoy!