STUFFED MINI PEPPERS
PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. – SERVINGS 10
Meatbal Parm goes mini! Frozen meatbals make these sliders so easy
PULL-APART MEATBALL PARM SLIDERS
PREP TIME 10 MIN. – COOK TIME 30 MIN. READY IN 40 MIN. + STANDING TIME – SERVINGS 12
1 cup
marinara sauce 12 frozen Nature’s Promise Free from Turkey Meatballs 3 tbsp melted butter ½ tsp garlic powder ½ tsp Italian seasoning
¼ tsp crushed red pepper 1 (15 oz) pkg Arnold Potato Slider Rolls 2 cups shredded part-skim mozzarella ¼ cup finely grated Parmesan cheese
STEP 1 Preheat oven to 350°F. Line a small rimmed baking sheet or rectangular casserole dish with parchment paper. STEP 2 In a medium pot, heat the sauce to a simmer on high. Stir in the meatballs. Reduce heat to medium-low and cook 15 min. In a small bowl, stir together the butter, garlic powder, Italian seasoning, and crushed red pepper. STEP 3 Place bottom half of rolls in prepared dish, making sure to keep the individual rolls connected. STEP 4 Spoon 1 meatball and some sauce onto each individual roll bottom. Top with the cheeses. Add top half of rolls. Brush top with butter mixture. STEP 5 Bake 12–15 min., until golden brown on top and cheese has melted. Let stand 5 min. Remove from pan using edges of parchment paper.
PER SERVING: 250 CALORIES, 10G FAT, 5G SATURATED FAT, 40MG CHOLESTEROL, 530MG SODIUM, 25G CARBOHYDRATE, 1G FIBER, 5G SUGAR, 14G PROTEIN
10 mini sweet peppers ¾ cup fat-free refried beans
½ cup jarred salsa verde 2 tbsp finely chopped cilantro
STEP 1 Preheat oven to 375°F. Halve the peppers lengthwise and remove seeds. STEP 2 In a medium bowl, stir together the beans, salsa, and cilantro. Season with salt to taste. Divide bean mixture among pepper halves. Arrange stuffed peppers on a baking sheet. STEP 3 Bake 15–20 min., until peppers are crisp-tender and filling is hot. Serve warm.
PER SERVING: 26 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 139MG SODIUM, 5G CARBOHYDRATE, 2G FIBER, 1G SUGAR, 1G PROTEIN
PULL-APART CHEESESTEAK SLIDERS
PREP TIME 5 MIN. – COOK TIME 30 MIN. READY IN 35 MIN. + STANDING TIME – SERVINGS 12
2 tbsp canola oil ½ cup diced onion 1¼ lbs 90% lean ground beef ½ tsp garlic powder
1 (15 oz) pkg Arnold Potato Slider Rolls 6 slices American or provolone cheese 3 tbsp melted butter
Diper and dip combine for a no-mes bite
STEP 1 Preheat oven to 350°F. Line a small rimmed baking sheet or rectangular casserole dish with parchment paper. STEP 2 In a 12-inch skillet, heat the oil on medium. Add the onion and cook 7–8 min., until golden brown, stirring often. Add the beef and garlic powder. Season with salt and pepper. Cook 5–6 min., until cooked through, breaking up with back of spoon. Remove from heat and let mixture cool slightly. STEP 3 Place bottom half of rolls in prepared dish, making sure to keep the individual rolls connected. STEP 4 Spoon beef mixture on top, spreading in even layer. Top with the cheese slices. Add top half of rolls. Brush top with the butter. STEP 5 Bake 12–15 min., until golden brown on top and cheese has melted. Let stand 5 min. Remove from pan using edges of parchment paper.
PER SERVING: 280 CALORIES, 15G FAT, 6G SATURATED FAT, 50MG CHOLESTEROL, 330MG SODIUM, 20G CARBOHYDRATE, 1G FIBER, 3G SUGAR, 16G PROTEIN
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