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Meatballs Parmesan With Jalapeno Caesar Salad

Serves 4

1 pound fresh prepared meatballs
1/2 cup pre-diced red onions
1 tablespoon extra-virgin olive oil
3 fresh garlic cloves
1/4 cup red wine
1 1/2 cups tomato and basil pasta sauce
1/2 cup shredded Italian-blend cheese

Place meatballs, onions, and olive oil in large sauté pan on medium-high heat. Wash hands. Crush garlic cloves, using garlic press, into pan. Use knife to remove garlic from bottom of press. Cover and cook 7-9 minutes, turning occasionally, or until meatballs are browned. Reduce heat to medium; stir in wine and pasta sauce. Sprinkle with cheese. Cover and cook 3-4 minutes until cheese is melted and meatballs reach an internal temperature of 160°F. Serve.


Jalapeño Caesar Salad

1/4 cup Caesar salad dressing
1 tablespoon green pepper sauce
1 bag romaine salad blend (8-10 ounces)
3/4 cup seasoned croutons
3 thin slices pepper Jack cheese (2 ounces)

Whisk salad dressing and pepper sauce together in salad bowl. Add lettuce and croutons. Break cheese into bite-size pieces while adding to salad. Toss and serve.