Meatball Sub, Pork Chops and Sweet Potatoes, Easy Italian Pasta

Italian Meatball Subs
Ingredients:
1/2 lb ground beef
1/2 lb Italian pork sausage
1/4 cup Progresso seasoned bread crumbs
1 small onion, chopped
1 egg
1 15oz can pizza sauce/marinara
2 cans (11oz each) Pillsbury refrigerated crusty French loaf
4 oz (1 cup) shredded mozarella cheese

Directions:

1. Bake bread as directed on package.  In medium bow, combine ground beef, sausage, bread crumbs, onion and egg; mix well.  Shape into 16 (1 1/2 inch) balls.
2. In a medium skillet, cook meatballs over medium heat for five minutes or until browned turning frequently.  Drain.  Add pizza sauce, redude heat, cover and simmer 12 to 15 minutes (or until meatballs are thoroughly cooked).
3. Slice each loaf open, sandwich style.  Place 8 meatballs in each loaf, spoon sauce over the meatballs.  Sprinkle with cheese.  Cut loaves in half to make four sandwiches.

What says the house of WE?

• We served this with a packaged lite Cesar salad kit.
• Mike and I liked it.  But of course, we love us a meatball sub!
• It was very easy to make, and didn't take long at all.  I'd say about 30 minutes total.
• Next time I make this, I'll be sure to chop the onions smaller. 
• I used marinara because I like that more than pizza sauce.
• Warren thought it was good, but then opted to eat just the bread and the sauce.  Elaine never eats, so we don't count her.

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Next, Pork Chops and Sweet Potatoes for Two
Ingredients:
2 tablespoons margarine or butter, melted
1 medium dark-orange sweet potato, peeled, cut into 1/2 inch thick slices
2 onion slices
2 (1-inch-thick) boneless pork loin chops (about 1 1/4 pounds)
6 dried apricots
1 small apple, peeled, sliced
salt
3 tablespoons maple-flavored syrup
1/2 teaspoon grated gingerroot

Directions:

1. In 2 to 4 quart slow cooker, combine 1 tablespoon of the margarine, sweet potato and onion: mix to coat potato well.
2. Cut slit horizontally in each pork chop, cutting to within 1/2 inch of opposite edge to form pocket.  Insert three apricots and several apple slices into each chop.  Sprinkle chops with salt.  Add any remaining apple slices to sweet potato mixture.
3. Heat remaining tablespoon margarine in medium skillet over medium-high heat.  Add chops; cook 2 to 3 minutes or until browned, turning once.  Place chops over potato mixture in slow cooker.
4. In same skillet, combine syrup and gingerroot; mix with pan drippings.  Drizzle mixture over chops and potatoes.
5. Cook; cover on low setting for 5 to 6 hours.

What says the House of WE?

• Pretty easy recipe, and it's fun to stuff things into a meat pocket!
• Mike and I liked it A LOT and Mike is not a fan of dried apricots.  The ginger root gives an unexpected punch.
• Both kids ate the pork, with the guts removed.  They liked it.  Elaine liked the sweet potatoes - Warren never has, so that wasn't a shock.

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Third, Easy Italian Pasta
Ingredients:
2 1/2 cups uncooked cavatappi pasta (8oz)
1/2 lb Italian pork sausage
6 to 7 medium (Roma) tomatoes, seeded, chopped (about 1 1/2 cups)
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese (2oz)

Directions:

1. Cook and drain pasta according to package directions.
2. Meanwhile, in large skillet, cook sausage over medium heat, stirring frequently, until browned.  Drain; return to skillet.
3. Add tomatoes, cream and drained pasta.  Stir gently to mix.  Cook over medium heat, stirring frequently, until thoroughly heated.  Do not boil.  Sprinkle with cheese.

We served this with steamed green beans and breadsticks (as a back up for the kids).

What says the House of WE?

• I chose this to use up the other half of the sausage thingy I bought for the meatballs.  This recipe was easy (other than de-seeding the tomatoes, which is easy yet annoying).  I accidentally put the cheese in the sauce while cooking instead of on top, but um yeah, that's not a real problem.
• It was DELICIOUS, and I kid you not.  I'm not sure how something so simple was so fabulous. 
• The KIDS BOTH ATE IT.  And Elaine ate the green beans.  Fabulous!