Meatball Sub Casserole

This weeks recipe is something super easy and really quick. Honestly something I don't do very often when i cook. But it was super delish! My husband was in love with it. Hoping to have some super yummy recipes next week as i prepare my Christmas goodies. Enjoy!

1 loaf Italian or Cuban style bread ( any fresh bread with a good crust will do)
1 lb bag frozen pre cooked meatballs ( this instance i actually grabbed a 2 lb bag. so if you like it meaty use the whole 2 lb and if you like it a little saucy then use half that bag)
1 oz container softened cream cheese
1/2 mayo
1/4 tsp pepper
3 cups shredded mozzarella
1 tbsp Italian seasoning
1 jar ragu

Preheat oven to 350. I toasted my bread so while the oven was heating i sliced my bread up in about 1 inch slices and laid them in the casserole dish, just as many as would fit. it depends on how wide your bread it and then took an extra slice and tore off small pieces and filled in the gaps between the pieces of bread.
Then placed the bread in there about 5 minutes.

Take your mayo, cream cheese, and seasonings and mix them together until you have an even consistency. Remove your bread from the oven and spread your cream cheese mixture over it. Sprinkle about  1/2 cup of mozzarella over the top.

In a separate bowl mix your pasta sauce and meatballs . Pour over the top of the bread and cheese and even out. Top the rest with remaining cheese and cook for 30 minutes until brown and bubbly.

Sweet Tomato and Basil Soup ( crockpot )

I know its been awhile. My husband stole my computer while his was sickly. But I am back now, and I'd love to start off with something new for this nice cooler weather we are having. I am loving it!!! Since my little family has been a little under the weather here lately I threw on a pot of this yummy concoction. One of my faves when I'm sickly. Whats better than a cup of tomato soup and a grilled cheese. So here it is I hope you enjoy. It does take just a bit of prep work but this recipe is well worth it...

1 medium onion diced

3 tablespoons of olive oil

1/3 cup all purpose flour

1 tbsp dried basil

1 tsp oregano

1 tbsp tomato paste caramelized ( yes i said caramelized, refer to bottom for instructions on this)

2 (28 oz) cans crushed tomatoes

4 cups chicken broth

1 tbsp honey

1 tsp salt

1 cup heavy cream (warmed)

1 tbsp dried parsley

Salt and pepper to taste 

Add diced onion, olive oil, flour, and dried basil to a microwave safe bowl. Give it a nice toss together then microwave for 5 minutes. Stirring about every minute and a half. After transfer to slow cooker.

Caramelize tomato paste. (directions at very bottom of recipe)

Add in tomato paste, crushed tomatoes, honey, broth, and salt.

Give it a good stir and cook on low for about 5 to 7 hours or high for 3 to 4.

Best cooked on low, the seasoning mull together so much nicer.

Remove lid and turn heat up to high, at this point for creamier smoother soup you may use an immersion blender to make less chunky. I did not with this batch i let it be and it was perfectly yummy just the way it was.

Stir in warmed cream and parsley, as well as your salt and pepper. Cook ten minutes with lid off.

Time to cook up a grilled cheese and pour it up in a big mug and enjoy.

Caramelized tomato paste

This gives it an amazingly different flavor

Heat 1 tbsp olive oil over medium to medium high heat. Add can of tomato paste . stir, saute and let cook until turns a dark crimson color. Only use 1 tbsp in tomato paste, you can freeze the rest for later use.