Recipe of the Week: Cheesy Baked Meatball Sandwiches


  • 12 Meatballs (use whatever meat you like, we used pork)
  • Olive Oil
  • Salt and Pepper
  • 1 Onion chopped
  • 2 cloves Garlic chopped
  • 700g Passata
  • 6 sprigs Thyme
  • 1 tsp Dried Oregano
  • 2 tbsp Worcestershire Sauce
  • Pinch Chilli Flakes (use more if you like it spicy!)
  • 1/2 tbsp Tomato Puree
  • 1 ball Mozzarella sliced
  • 50 g Parmesan grated
  • 4 Bread Rolls
  • Truffle Oil
  • Extra Parmesan to serve


  1. Preheat the oven to 200°C. Start off by browning your meatballs in a drizzle of olive oil until they’re golden and a little crispy on all sides. Remove and set aside on a plate.

  2. In the same pan heat another drizzle of olive oil and add your onion, fry until softened, about 5 minutes. Add the garlic and cook for another couple of minutes. Pour in the passata followed by the thyme, oregano, Worcestershire sauce, chilli flakes, tomato puree and a sprinkle of salt and pepper. Simmer for about 20 minutes until the sauce is thickened and is really unctuous.

  3. Place the meatballs in a heatproof dish and pour over the sauce. Cover the meatballs with the mozzarella and parmesan and place in the oven for 15 minutes until the cheese is all melty and the meatballs are cooked through.

  4. Serve the meatballs in bread rolls with a drizzle of truffle oil and extra parmesan.

Recipe of the Week: Cheesy White Chicken Chili Stuffed Peppers


  • 6 medium green peppers
  • 1 rotisserie chicken, white meat only (about 2 cups shredded white meat chicken)
  • 1 (15 ounce) can white beans, such as cannellini or great northern, drained
  • 1 (8.5 ounce) package Seeds of Change microwave quinoa and brown rice (or 2 cups cooked quinoa and/or brown rice)
  • 1 (16 ounce) can green enchilada sauce
  • 2 cups shredded monterey jack cheese, divided
  • 1 teaspoon kosher salt
  • ¼ cup chicken broth
  • 2 tablespoons chopped fresh cilantro, for garnishing


  1. Preheat oven to 350°. Lightly grease a medium-sized cast-iron skillet (or baking dish that will fit all 6 peppers cozily) with non-stick cooking spray.
  2. Cut tops off peppers and remove seeds. Place peppers cut side up to where they are snug in the baking dish.
  3. Remove and shred white meat from rotisserie chicken. Microwave rice according to package directions.
  4. In a large bowl, combine shredded chicken, drained white beans, quinoa/brown rice packet, green enchilada sauce, 1 cup monterey jack cheese and salt. Stir until well combined.
  5. Spoon chicken mixture into green peppers, filling each one almost full. Sprinkle remaining 1 cup cheese evenly over the chicken mixture in each pepper. Pour chicken broth into the bottom of the baking dish.
  6. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until cheese on top starts to turn golden brown in spots. Remove from oven and sprinkle a little chopped cilantro over the peppers before serving.

Recipe of the Week: Cheesy Bacon Ranch French Bread Pizza


  • 1 loaf (about 12.5 ounces) French Bread or Sourdough Bread
  • 2/3 cup Hidden Valley® Simply Ranch Classic Ranch dressing
  • 1/2 cup pizza sauce
  • 4 cups shredded cheese (cheddar or mozzarella or a mix)
  • 6 slices cooked bacon, crumbled
  • 2 green onions, sliced small, optional


  1. Preheat oven to 400°F. Line a cookie sheet with foil and spray with nonstick cooking spray.
  2. Slice loaf of bread horizontally. Place two halves face up on the cookie sheet.
  3. Stir together ranch dressing and pizza sauce in a small bowl. Coat each bread half with sauce.
  4. Sprinkle with cheese, then bacon, then onions.
  5. Bake for 10-12 minutes, or until cheese is melted.
  6. Serve immediately. May be stored in an airtight container for up to 2 days, but best the day it’s made.

Recipe of the Week: Cheesy Kielbasa Pasta Casserole


  • 12 oz penne pasta
  • 2 (14 oz each) packages of kielbasa sausage, halved lengthwise then sliced
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 2 medium zucchini, diced
  • 2 medium carrots, peeled and grated
  • 1 clove garlic, minced
  • 1 jar (24 oz) spaghetti sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 egg, lightly beaten
  • 1 carton (15 oz) ricotta cheese
  • 2 cups (8 oz) shredded cheddar cheese
  • 2 cups (8 oz) shredded mozzarella cheese
  • 1-2 green onions, sliced


  1. Preheat the oven to 350ºF.
  2. Bring a large pot of water to a boil, then salt generously. Add the pasta and cook according to package directions. Drain.
  3. Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage and cook until browned on both sides. Remove the sausage from the pan to a plate and cover lightly with foil. Reserve about 1 tablespoon of oil in the pan and drain the remainder. Return the pan to the heat and add the zucchini and carrots. Cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds.
  4. Stir the spaghetti sauce and the undrained tomatoes into the vegetables. Bring to a boil, then reduce the heat. Simmer, uncovered, for 15 minutes.
  5. In a small bowl, combine the egg and the ricotta cheese.
  6. Spray 2 9×13-inch baking dishes with nonstick cooking spray. (Make sure one is freezer safe. I like to use a disposable aluminum pan.)
  7. In each of the pans, layer one fourth of each of the drained pasta, the tomato sauce, the sausage, the ricotta mixture, cheddar cheese, and then the mozzarella cheese. Repeat the layers.
  8. Cover the casserole that you are going to eat with foil, and bake for 15 minutes. Remove the foil and cook an additional 15 minutes, until heated through and the cheese is melted. Top with sliced green onions before serving.
  9. Let the second casserole cool completely, the place a piece of plastic wrap over the top. Cover tightly with foil and freeze.
  10. When ready to bake, allow the casserole to unthaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Carefully remove the foil and discard the plastic wrap. Recover the casserole with the foil and bake at 350º for 45-60 minutes, then remove the foil and bake an additional 10-15 minutes.