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Easy Meatball Bake Recipe

I’m taking a break from making desserts for awhile, you can thank my ever expanding waistline for the impromptu break. Since Fall is coming and school has started back I thought it would be a great time to share some of my go-to weeknight dinners. Our family is so busy once school starts back and I’ve accumulated a great list of fast dinners and crockpot meals to help make sure we’re not picking up fast food every other day during the week. Last week I shared my Cheesy Chicken Pot Pie. This week I’m sharing a Layered Meatball Bake that the whole family enjoys. I serve it with a side of veggies and call it a night.

Easy Meatball Bake


  • 1 bag frozen meatballs
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 1 pkg chicken flavored stuffing
  • 1 cup shredded cheddar cheese

1. Prepare stuffing as directed on package; set aside.
2. Combine soup and milk in bottom of baking dish.
3. Add meatballs and stir to combine.
4. Sprinkle with cheese.
5. Top with prepared stuffing.
6. Bake at 400 for 25 minutes.

Everyone enjoys this meal and it take minutes to toss it together. It makes a great choice for those nights when I have to throw something together fast.

What’s for Dinner: Weekly Menu

Monday– Crockpot Salsa Chicken

Tuesday– Layered Meatball Bake, Corn

Wednesday– Leftovers

ThursdayCheesy Chicken Pot-Pie

Friday– Pizza Night

Saturday– Tacos

Sunday– FFY (Fend For Yourself)

Crockpot Salsa Chicken

3 frozen chicken breasts
1 can cream of chicken soup
1 cup salsa
1 pkt taco seasoning
1 cup sour cream
2 cups shredded cheddar cheese
1 pkg flour tortillas

Put chicken, soup and salsa in crockpot. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Before serving, shred chicken and return to crockpot. Add sour cream and heat until combined. Serve in tortillas with cheese.

Layered Meatball Bake

1 bag frozen meatballs
1 can cream of mushroom soup
1/4 cup milk
1 pkg chicken flavored stuffing
1 cup shredded cheddar cheese

Prepare stuffing as directed on package for Light Prep; set aside. Combine soup and milk in baking dish. Stir in meatballs and sprinkle with cheese. Top with prepared stuffing. Bake at 400 for 20-25 minutes.

Shared with Menu Plan Monday.

Cheesy Chicken Pot Pie Recipe


Cheesy Chicken Pot Pie

I’m always on the look-out for fast and easy dinners for weeknights. With sports and afterschool activities we are often on the go right up until dinner time. I use my crock pot a lot but it’s nice to have other options too. I love chicken pot pie but I rarely make it because let’s face it, a real chicken pot pie is not fast nor easy to make. This recipe combines my love of chicken pot pie with my desire for fast and easy!


  • 2 cups chopped, cooked chicken
  • 1 pkg frozen mixed veggies, thawed and drained
  • 8 oz Velveeta cheese, cut into 1/2″ cubes
  • 1 can cream of chicken soup
  • 1 can refrigerated crescent rolls

1. Combine chicken and veggies in bottom of baking dish. I used a 13×9 dish but I would recommend a 9×9.

2. Spoon cream of chicken soup on top.
3. Top mixture with cubed Velveeta cheese.
4. Stir mixture together until combined.
5. Unroll crescent dough and place over top of mixture.
6. Bake at 375 for 30 minutes.
I didn’t even get to take a full picture of the final product because the family inhaled it before I got the chance. I swear, all I did was walk out to the mailbox and when I came back in half the pan was already gone! Everyone approved of this dinner, even the 2 kids who do not like mixed veggies. The cheesy flavor totally masked the flavor of the veggies. The crescent rolls make a nice, slightly crispy, crust that is just perfect. This dinner has definitely been added to my regular dinner rotation!

What’s for Dinner: Weekly Menu


Monday- Saucy Baked Pork Chops, Sugar Snap Peas, Zatarins Yellow Rice

Tuesday- Margarita Chicken, Corn on the Cob, Fruit Salad

Wednesday- Grilled Burgers, Sweet Potato Fries

Thursday- Leftovers

Friday- Chicken Pasta Salad

Saturday- Spaghetti, Garlic Bread

Sunday- Mother’s Day Dinner Out

Saucy Baked Pork Chops

8 boneless pork chops
1 can cream of chicken soup
1 T worcestershire sauce
2 T ketchup

Place pork chops in 13×9 baking dish. Combine last 3 ingredients and pour over pork chops. Bake uncovered at 350 for an hour.

Margarita Chicken

5 boneless skinless chicken breasts
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed
1 tablespoon lime juice concentrate
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine the margarita mix, lime juice, and lemon juice. Pour 1 cup marinade into a large resealable plastic bag. Save the remaining marinade and refrigerate until grilling. Add the chicken into the bag and make sure to coat the chicken with the marinade. Refrigerate for at least one hour. Rotate halfway through marinading. Discard the marinade from the bag. Sprinkle the chicken with the salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill the chicken, covered, over medium heat for 5-7 minutes on each side or until the chicken has a temperature of 160 degrees. Baste frequently with the reserved marinade.

Shared with Meal Plan Monday.

Dinners for Dollars

April 23-29
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Chicken Rotini Primavera
1 box Rotini pasta, cooked as directed ($1.06)
3 chicken breasts, cooked and diced ($2.99)
1 family sz bag of mixed vegetables, steamed ($1.49)
1 pkg cream cheese, softened ($1.69)
1 cup Italian dressing (on hand)
3/4 cup milk (on hand)

Combine cream cheese, dressing and milk in bowl; whisk until smooth and well blended. Add diced chicken, steamed vegetables and sauce mix to a saucepan and heat until warmed through. Serve over rotini noodles.

We love pasta around here and this dish is a great way to get them to actually eat some veggies because they love the sauce! We get 6 dinners, 2 lunches and leftovers out of this meal which makes it around $0.66 per serving.

Saucy Italian Pork Chops

10 boneless pork chops ($5.84)
1 pkg frozen mixed vegetables ($1.29)
1/4 cup Balsamic Vinaigrette Dressing (on hand)
1 can Italian style diced tomatoes, undrained ($0.94)
1 cup shredded mozzarella cheese ($1.16)

Heat large skillet sprayed with cooking spray on med-hi heat. Add chops and vegetables; cook 2 minutes or until bottoms of pork chops are browned. Turn pork chops over. Drizzle with the dressing and cover with the tomatoes. Bring mixture to a boil; cover and simmer on low heat for additional 10-14 minutes until pork chops are cooked to 160 degrees. Sprinkle with cheese and serve.

I just recently found this recipe shoved in the very back of a kitchen drawer. I haven’t made this in a couple of years because I thought I’d lost the recipe. I love pork chops and this recipe is amazingly good and so easy! We get 6 dinners and 2 lunches out of it which makes it around $1.15 per serving.

Beer Battered Grilled Cheese Supreme

12 slices fully cooked bacon ($1.99)
12 slices bread (I use sourdough) ($2.29)
6 slices Provolone cheese ($1.60)
6 slices cheddar cheese ($1.60)
1 egg ( on hand)
1 cup pale ale beer (on hand)
1/2 cup all purpose flour (on hand)
1/4 t chili powder (on hand)
2 T butter (on hand)

On half of bread slices, top with slice of provolone cheese, cheddar cheese and 2 slices of bacon. Top with remaining bread slices. Heat skillet over medium-hi heat. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving in a few seconds on each side to absorb the batter; drain excess batter back into bowl. Melt butter in hot skillet. Cook each sandwich for 3-4 minutes per side until browned.

These are the yummiest grilled cheese sandwiches and so easy to make! I sometimes substitute ham or turkey for the bacon for a change. I always serve these with sweet potato fries and dill pickles. We don’t have any leftovers since they would be soggy the next day so this dinner costs about $1.25 per serving.

BBQ Cheddar Chicken Pitas

6 whole wheat pitas ($2.09)
2 chicken breasts, cooked and shredded ($2.32)
1 cup shredded cheddar cheese ($1.16)
1 cup BBQ sauce (on hand)

Preheat oven to 400 degrees. Slice each pita in half to make 2 round surfaces. Top each pita half with chicken, BBQ sauce and cheese. Bake on cookie sheet for 8-10 minutes or until cheese is melted.

The kids love anything that looks like pizza and I love that the pitas are whole wheat and single serving size. We get 6 dinners and 2 lunches from this dinner so that works out to be around $0.70 per serving.

Tuscan Tilapia

1/4 t black pepper (on hand)
1 tub (10oz) Philadelphia Tomato & Basil Cooking Creme ($2.89)
1 cup frozen peas ($0.89)
10 Tilapia fish fillets, thawed ($5.89)
2 cups white rice, cooked (on hand)

Heat grill to medium. Place thawed fish fillets on individual foil squares and sprinkle with salt and pepper. Grill, turning as needed, until fish is fully cooked- approximately 12-15 minutes. Add cooking creme to a skillet and cook on medium heat, stirring, for 2 minutes. Remove 1/4 cup of the creme; set aside. Add peas and rice to remaning creme in skillet; cook and stir for 3 minutes or until heated through. Spoon rice mixture on to plates, top with a fish fillet and drizzle with reserved sauce.

We love tilapia and it’s so easy to grill. The kids will eat the peas with no complaint as long as they are covered in the sauce. We get 6 dinners and 2 lunches from this which makes is around $1.21 per serving.