His Wish Is My Command

"Mommy, I'm hungry for meatball subs." 

"Have you ever had meatball subs?" 

"No, but I know I would like them. I wish you would make them." 

This is the conversation I had with Alex a few weeks ago. I was pretty sure he had never had one before, but he was convinced he was hungry for them. I was convinced he had seen a Subway commercial and decided this. That's okay though. My meal inspirations can come from many different places, and if he wants to add input based on an imaginary craving, I'll do my best.

You're going to love this recipe for the same reason I did. About 10 minutes of your time in the morning dumping things into the Crock Pot, and when you get home after a long day, supper is ready to go. Simple add a nice green salad on the side (maybe my Easy Caesar Salad) and your family can be eating in about 15 minutes. Perfect on those nights when you're exhausted, they are starving and you want them to think it took a lot more effort than it actually did! (See, this way, they volunteer to do the dishes because you have "worked so hard" on dinner!) 

My little man loves to eat, and I am happy to encourage this. If he says he is hungry for something specific, I will try my hardest to oblige him and add it to the menu plan. And if it's something he's never had before, but he is convinced he will like, that's when my fun begins creating a new recipe for him to enjoy. After all, as his Mommy, in life, his wish is my command!

Slow Cooker Meatball Subs

3 cups frozen Italian meatballs

1 (15 oz.) can tomato sauce

1 (15 oz.) can diced tomatoes

2 (26 oz.) jars spaghetti sauce

1 TBS Italian seasoning

1 TBS sugar

Salt and Pepper to taste

8 oz. Shredded Mozzarella Cheese

Shredded Parmesan Cheese

Hoagie Buns

Place meatballs in bottom of slow cooker. Add spaghetti sauce, tomato sauce, diced tomatoes, sugar, Italian seasoning, salt and pepper. Stir to combine. Cook on LOW 6-7 hours. When ready to serve, place mozzarella cheese on bottom of bun, spoon meatballs and sauce over. Sprinkle with extra mozzarella and Parmesan cheeses.

Shared on The Country Cook Nov. 8, 2013

Sandwiches at Very Good Recipes

Church Supper #108

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

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The Ode To Elvis Poke Cake

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Soul Food Saturday #29

Welcome to November!! Yep, that's right, Halloween is behind us, and the downhill coast to Thanksgiving and Christmas is here! In case you aren't paying attention, Turkey Day is 26 days from today, and here on EMM we're going to try to give you some ideas over the next few weeks for all those meals you'll have to plan when guests are visiting. Today, Bekki has got one I think would make a great breakfast or brunch, perfect for a crowd, because they can add their favorite toppings to personalize!

What comes to mind when you think of comfort? Warm blankets straight from the dryer, a fuzzy pair of socks; oh wait, we were talking about food right? Yes. Well one thing that I really enjoyed growing up was breakfast with the family. Whether it was a scrambled egg dish, first thing Saturday morning or a big cinnamon roll after church; that’s was always comforting to me. So, with that said here is one of my favorite scrambled egg dishes. Loaded with spicy sausage, and cheese who wouldn't want to dive in? Grab a fork quick these will be gone before you can pour a second cup of coffee.

Loaded Spicy Scrambled Eggs 

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

In a large skillet add oil, onion, jalapeno, and sweet peppers. Cook until onions are clear and peppers have softened, stirring often. In a small bowl crack eggs, and add garlic, salt and pepper. Set aside. Then add sausage to pan with onions, and allow to warm through, toasting the edges slightly.  Beat eggs in bowl, and mix to combine seasoning. Then add to the pan, stirring to combine.  Stir often and cook to desired egg doneness. Remove from heat and add cheese. Stir to combine and allow cheese to melt.

Serve with a dollop of sour cream, fresh salsa or extra cheese!

Meal Plan Nov. 3-8

*New Recipe
Links to Recipes on Blog
Recipes being re-blogged^

Sunday
Grilled Steak
Loaded Baked Potatoes
Broccoli

Monday
Mexican Sloppy Joes
Chips n Salsa
Cottage Cheese

Tuesday
Crock Pot Vegetable Beef Soup
Dinner Rolls

Wednesday
Roasted Duck Legs*
Glazed Sweet Potatoes*
Sauteed Parsnips^

Thursday (Left over from last week)
Greek Salads^
Biscuits

Friday
Spaghetti Casserole
Garlic Toast

They Are Coming

In case you've been living under a rock, today is the first day of November. Put those jack-o-lanterns away and grab the turkeys and pilgrims, kids. Thanksgiving is exactly 27 days from today. In this house once the fun of Halloween is behind is, it's pretty much a downward coast to the holiday season. Thanksgiving, Christmas and even New Year's are approaching quicker than some of you might realize, or even want. But don't fret, don't freak out, I am here to help with at least one aspect of the holiday rush. Over the next several weeks, I will be offering up some ideas for your meal plans, from breakfast to mains, to sides, that could all be great additions to your holiday planning. 

First up, something I made for supper a few weeks ago, that will definitely be appearing on our table again, and if you are planning on a house full of family for Thanksgiving or Christmas, could be the answer to your breakfast prayers!

I am SO excited to share this one because I know ya'll are going to go as nuts for it as we did. Sure, I used it as "breakfast for supper", and it was just as yummy at 6pm as I know it would be for breakfast or brunch. Oh, and a side note: this reheats beautifully! We had some leftover and Alex ate it for breakfast for the next 3 days. Just pop it in the microwave for about 30 seconds! Which is also a great idea if you're having house guests because maybe you cook it once, and they eat it for a couple days, saving you time and money!

If you love cinnamon rolls, French Toast and bread pudding, then let me introduce you to your new favorite dish. With a little help from refrigerated cinnamon rolls, and a custard filling filled with flavor, oh and of course nuts, syrup and icing, this is hands down the easiest and most delicious breakfast casserole I've ever made. Yes it's rich. I'm not gonna lie. But it's the holidays. We are all supposed to indulge a little!! Serve it with some fresh fruit on the side, that will make you feel better. 

The holidays are coming, like it or not. But we can prepare, and organize and get ready so maybe just a little of the stress is taken away so we can enjoy the time with our families a little more. Or, we can totally stress, and eat plates of this and not care because it tastes so darn good!

Cinnamon Roll French Toast Casserole

From Pillsbury

1/4 c. butter, melted

2 (12.4 oz.) tubes refrigerated cinnamon rolls, icing removed

6 eggs, beaten

1/2 c. heavy cream

2 tsp. cinnamon

2 tsp. vanilla

1 c. chopped pecans

1 c. maple syrup

Preheat oven to 375. Pour melted butter into the bottom of a 9x13 baking dish. Separate each tube into individual rolls. Cut each roll into small bite sized pieces, about 6-8 per roll. Lay cinnamon roll pieces in butter in dish. In a medium bowl, combine eggs, cream, cinnamon and vanilla. Mix well. Pour over cinnamon roll pieces. Sprinkle with pecans. Drizzle with maple syrup. Bake about 25 minutes, until golden brown. While baking, transfer icing to microwavable safe bowl. Heat for about 15 seconds, until thin enough to pour. When casserole is finished, drizzle top with icing. 

Shared on The Country Cook November 1, 2013