Italian Meatballs

2Lbs Hamburger **or ground turkey**

3 slices of Thick cut bacon

1/3-cup Italian breadcrumbs

2 large cloves of garlic minced

4 tbl spoons of milk

¾ cup Ricotta Cheese  

2 large eggs beaten

2 tbl spoons of salt

1 tbl spoon of thyme

1 cup of olive oil

2 dashes of Worcestershire sauce 

1 onion minced

1 green or red pepper minced

(I don’t know HOW much cheese I put in. I put in some Parmesan and Italian cheeses)

*In a large bowl, combine  the ground beef, ricotta, Italian crumbs, 1/2 of the onion, 1/2 of the green pepper, bacon,  1/2 of the garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste. Mix until just combined; don't over mix. The mixture will be pretty soft. 

*Using your hands, gently form mixture into 1-tablespoon small meatballs (about the size of ping pong balls). 

*Place on a large plate or pan lined in wax paper; cover and refrigerate at least an hour or up to 24 hours. (I let mine sit overnight)

*Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, (too much turning will make them fall apart) until well browned on all sides, (about 6 to 8 minutes) Transfer the meatballs to a plate and repeat with the remaining meatballs.

*Drain off the oil and wipe out the skillet. 

*Return the meatballs to the skillet and pour in the marinara sauce. Add the remaining garlic, onion and peppers to the sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes. 

 *Roll in Italian cheese and breadcrumbs!

  *Bake till browned!

 *Serve on a bed of Italian cheeses and a side of marinara sauce!

Shredded Chicken and Bacon Quesadillas

3 boneless chicken breasts
1 can of chicken broth
3 tsp fresh garlic
1 tsp cumin
1 tsp chili powder
1 packet of taco seasoning
Salt and pepper to taste
Taco Sauce
5 pieces of thick cut bacon
1 onion
1 jalapeno
Cilantro
Whole wheat tortillas
Mexican Cheese

Boil the chicken in the water, garlic, cumin, chili powder, taco seasoning, salt and pepper for about an hour (until the chicken shreds easily with a fork).

Shred the chicken and put back into the liquid it was cooked in.

In another pan, fry bacon and remove bacon from pan and crumble. Throw the onion and jalapeno in the pan with some olive oil and saute until tender, combine the bacon, onion, and jalapenos and set to the side.

Shred some cheese Mexican cheese
 Layer Chicken, then cheese, and then the onion, bacon, and jalapeno on top of a whole wheat tortilla,

fold in half, brown both sides, cool and serve. Add  some fat free sour cream and a little bit of fresh cilantro, a side of re-fried black beans and you've got a delish Mexican meal!!! :)

¡Buen Provecho!