Tuesday

Tasty Tuesday: Pesto Change-O

It was a Sunday afternoon. Later that day we were having a potluck at church. I was in a panic. I scoured my pantry and came up with a handful of ingredients. I hit the internet and found a recipe. Great, but then I remembered. I needed to make a dessert too. Wait! This recipe was really, really easy, so I grabbed my kitchen assistant, Chipette, handed her the recipe, and said, “Make it.” She did and it was wonderful!

Here is what you need to make Creamy Pesto Meatballs:


1 onion, chopped
2 garlic cloves, minced
8 oz. whole or sliced mushrooms, optional
16 oz. frozen meatballs
20 oz. alfredo sauce
¼ cup milk
½ cup pesto
1/3 cup shredded parmesan
1 package egg noodles, cooked according to package directions

First, place onion, garlic, and mushrooms in slow cooker.


Next, top with meatballs.


Pour alfredo sauce over all.


Pour milk into the empty alfredo sauce jar, tighten the lid, and shake well. Pour this mixture in the slow cooker.

Cover and cook on low for 5 hours, then stir in pesto and cheese.


Cover and cook for 10-15 minutes more or until cheese is melted. Serve over egg noodles, rice, or pasta.


A quick and easy meal that made my pesto-loving soul happy!

Creamy Pesto Meatballs

1 onion, chopped
2 garlic cloves, minced
8 oz. whole or sliced mushrooms, optional
16 oz. frozen meatballs
20 oz. alfredo sauce
¼ cup milk
½ cup pesto
1/3 cup shredded parmesan
1 package egg noodles, cooked according to package directions

Place onion, garlic, and mushrooms in slow cooker.  Top with meatballs.  Pour alfredo sauce over all. Pour milk into the empty alfredo sauce jar, tighten the lid, and shake well. Pour this mixture in the slow cooker. Cover and cook on low for 5 hours, then stir in pesto and cheese. Cover and cook for 10-15 minutes more or until cheese is melted. Serve over egg noodles, rice, or pasta.

Great recipes and great kitchen assistants are a must in the tree house,

Chelli