Ginger Chicken Meatball Mushroom Soup

The JSL Food Blogger Challenge is back again this year and I'm happy to share with you this recipe for soup! Using the Fortune Udon Mushroom Soup and whipping up some tasty little Ginger Meatballs to add in with a few veggies makes this soup a hearty meal.

I love the texture of these Udon Noddles and it takes only a few minutes to cook so I know that will make you smile but how about some creative add ins? I'm a fan of blending flavors and the hint of ginger in these bite size meatballs is the perfect touch with the mushroom base.

Get inspired and try them yourself. Anything goes and I'd love to hear what you would make!
Pick them up at Albertsons, Safeway, Shop Rite, Acme and Price Rite. Also see more about JSL and Fortune Udon Noddles on the website and follow along on Twitter and Facebook.

Ginger Chicken Meatball Mushroom  Soup
1 package Fortune UDON Mushroom Flavor Soup
1/4 lb. ground chicken
6 cremini mushrooms, 4 minced and 2 sliced and reserved
1/4 cup minced red bell pepper, plus 1 TBLSP. for garnish
1/4 cup minced onion
1 clove garlic, grated
1 teaspoon fresh grated ginger
1/2 cup snow peas
1/2 cup chicken broth
1 TBLSP. minced chives

How to make:
In a bowl combine the ground chicken, the 4 minced mushrooms, red bell pepper, onion, garlic and ginger. Combine well with fork. Use a 1 Tablespoon measuring spoon and form into small balls. Set aside.
Add 1/3 cups water and 1/2 cup chicken stock to a boil. Drop in meatballs, reduce to simmer and cook for 4 minutes. Add noodles and snow peas. Continue simmering 3 minutes. Add the 2 reserved, sliced mushrooms.
Place in 2 bowls, garnish with minced red bell pepper and chives. Serve hot.


*I received free product in exchange for my honest review*

I  am so excited to tell you about Hormel Gatherings Party Trays! These are going to be my new go to snacks for everything Holiday related this year. They made it so easy because these trays are already ready! You can serve it anyway you like but I think their just perfect in the provided tray, Here I have the 28 oz. Hormel Gatherings Party Tray with Hard Salami and Pepperoni which also includes Colby Jack Cheese, Mild Cheddar Cheese and 2 packages of crispy crackers. I love how they individually wrapped each for freshness and have their own compartments.

If you enjoy hosting game day parties or just need the perfect snack for a crowd over the Holidays These Hormel Gatherings Party Trays are perfect! I served mine at Thanksgiving but plan on making these my go to appetizer and snacks for stress free entertaining!

Find Hormel Gatherings Party Trays in many varieties on the Hormel website

Follow Hormel on twitter, facebook, pinterest and you tube

Charrred Tomato Pasta Jars

I love pasta and nothing says delicious and convenient like a fast, fresh, and easy healthy pasta salad. It's not easy to find a really good organic gluten free pasta but Tresomega has risen to the occasion. November is always a hectic month for me so I came up with these individual Charrred Tomato Pasta  Jars using their Quinoa Fusilli Pasta. Using 5 pint jars makes it convenient for quick meals at home or keeping in your office desk. Make a double batch and share with friends!

After charring the tomatoes I briefly cooked the veggies in some Tresomega Coconut Oil. By sauteing for just a few minutes it brought out a deeper rustic flavor.

Tresomega has a variety of pasta's, all gluten free and organic. You can buy on the website,, and

Follow the Tresomega brand on the facebook website , twitter 
What you need:

5 glass pint jars with lids
1 8 oz. box Tresomega Fusilli Pasta
2 pints grape (or cherry) tomatoes
2 Tablespoons Tresomega Coconut Oil
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup bell pepper, seeded and diced
1/2 cup carrots, diced
1 large (or 2 small) zuchinni, diced
3 cloves peeled garlic
2 Tablespoons tomato paste
1 cup water
Salt and pepper to taste
Parmesan cheese
How to make:

Cook Pasta following directions on box. Drain, set aside.
Add tomatoes to a large dry skillet. Cook over med/high heat stirring constantly until tomatoes begin to blacken and burst.
Remove from heat. Crush with back of slotted spoon but leave chunky. Put tomatoes in a large bowl. In another skillet melt coconut oil over med/high heat. Add all the veggies. Saute for 3 to minutes, until tender. Stir in the tomato paste. Grate in the 3 garlic cloves. Stir in the water and simmer on low, uncovered 5 minutes. Add mixture to bowl with tomatoes. Add pasta and toss well. Spoon into jars, close lids. Keep refrigerated for up to 1 week. When ready to serve, top with parmesan cheese.

*Delicious chilled, at room temp. or heated, just remove lids and microwave on a safe plate.

Orange and Black Cheesecake

Silky, Creamy and kissed with the sweetness of Steviva Fructevia this gem of a no bake cheesecake makes me so happy!

What a joy it was creating a recipe using Fructevia for the first annual Steviva Sweeten It-Up Blogger Recipe Challenge. I'm obsessed you ONLY need to use half as much Fructevia as regular sugar since it's twice as sweet as sugar. My Orange and Black Cheesecake is no bake but be sure and use it in all your baking recipes because it caramelizes and browns exactly like regular sugar.

Just look at this super velvety filling along with tidbits of fresh grated orange zest along with the crunchy chocolate cookie crust and dancing with dark chocolate sauce on top... Oh my! I actually made two and freezed one for later and yes the integrity was perfect. Defrost in the fridge overnight. Just be sure to make the chocolate sauce right before serving.

I appreciate how Steviva Brands stays involved with their fans and cares what we think! They want to know so head on over to the Steviva website to find delish recipes, shop the store or drop them a line. They have a plethora of fabulous sweeteners from Agave Nectar's to Palm Sugars, all hitting below the glycemic index. Follow them along on social media so you don't miss out on fun, new tasty recipes on Instagram, Twitter, Facebook and Pinterest where their mission is to vanquish metabolic disease, one tasty meal at a time! Woohoo! As a reader bonus use code THANKYOU at checkout for 20% off your order, then come back and tell me what your making!



2 cups chocolate wafer cookies, finely crushed
6 tablespoons melted butter
1 envelope unflavored gelatin
1/2 cup pulp free orange juice
4 8 ounce packages cream cheese, softened
1 cup whipping cream
1 tablespoon grated orange zest plus 1 additional teaspoon reserved for garnish
2 ounces dark chocolate
1 tablespoon vegetable oil

How to make:

Combine together butter and cookie crumbs in a bowl. Press into bottom of 9 inch springform pan.
In a small saucepan add gelatin and orange juice, stir over low heat until dissolved. Remove from stove and cool completely. In a mixing bowl, combine cream cheese and Fructevia. Gradually add in the gelatin orange juice mixture. Whip the 1 cup whipping cream until you have stiff peaks. Fold into cheesecake filling and stir in the orange zest. Pour mixture into the crust and chill well, until firm, about 4 hours. Before serving, in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth. Drizzle over the cheesecake. Garnish with reserved 1 teaspoon grated orange zest and serve.

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