Skinny Italian Turkey Meatballs

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Jeff is ever skeptical of both "skinny" meals and those made with ground turkey so I was a little hesitant to try this one, but it's a keeper and one that will go into the regular rotation! This recipe is super easy, cooks fast, and sounds pretty healthy to me.

Make sure to scroll to the bottom to see the recipe for Super Easy Crusty Bread to accompany this dish!

Special Equipment: none

Time Management:
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

For the meatballs:
20 oz lean ground turkey
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 egg
1 large clove garlic, minced
1 tsp kosher salt
black pepper

For the marinara:
2 tsp olive oil
4 cloves garlic, minced
2 28 oz cans crushed tomatoes
1/2 small onion (sliced so root is intact and do not dice)
1 tsp oregano
1/4 cup fresh basil
salt and pepper to taste

Directions:
In a medium pot, heat olive oil over medium heat. Add garlic and saute a minute or two. Add crushed tomatoes, onion, salt, pepper, oregano and basil. Stir, reduce heat to low, and allow to simmer.

In a large bowl, combine ingredients for meatballs and mix with your hands. Form small meatballs a little smaller than a golf ball. Once all balls are formed, add them to your sauce and allow to cook for 20 minutes. Discard the onion and serve over noodles.

The source of this recipe is http://www.skinnytaste.com/2008/12/skinny-italian-meatballs-turkey-1-pt.html although I changed it a tiny bit.

Serving suggestion: Super easy crusty bread

Special equipment: dutch oven

Prep time: 5 minutes
Inactive prep 12-18 hours
Cook time 45 minutes (plus 30 minutes to preheat pot)

Ingredients:
3 cups all purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups water

Directions:
Combine all dry ingredients in a bowl then add water and mix to combine. Mix for a minute or two but don't worry if it's not totally combined - this will be a sticky mess!
Cover with plastic and set aside for 12-18 hours on counter top (not in the refrigerator).
Preheat oven to 450 degrees. Once at temperature, add your (empty) dutch oven pot with lid and allow to heat for 30 minutes. Carefully remove pot and add bread. Return lid and return to hot oven for 30 minutes. Remove lid and cook an additional 15 minutes. Remove and let bread cool on rack.
I have made this several times and have had no problem with bread sticking to pan.

Hansen's famous BBQ flanksteak with Roasted Broccoli and Zucchini

Pin It If anyone has been to a Hansen Family gathering during the summertime you can attest to the delicious grilled flank steak that was undoubtedly served. This recipe comes from my mother's childhood neighbor and has been enjoyed for many years.
*Pictured with Rice Pilaf

Special Equipment: BBQ

Time Management: *Note 8 hours marinade time needed
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
1/2 cup soy sauce
1 large clove garlic, minced
1 tsp fresh grated ginger
2 Tbsp brown sugar
2 Tbsp lemon juice
2 Tbsp salad oil
1 Tbsp minced onion
1/4 tsp pepper
1 flank steak

Directions:
Combine all ingredients in a one gallon ziploc bag. Place in flank steak and let marinade a minimum of 8 hours. Barbeque or broil and let stand 10 minutes. Slice diagonally.

*I like to buy the flank steak 2 pack at Costco and make a double batch of marinade. You can enjoy one steak for dinner and freeze the other for a second meal with no extra work.

Roasted Broccoli and Zucchini with Walnuts:

Time Management:
Prep time: 5 minutes
Cook time 15 minutes

Ingredients:
1 medium zucchini, cut in half then sliced
1 head broccoli, cut into small florets
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2 tsp Italian seasoning
1/2 cup pecans

Directions:
Preheat oven to 425.
Toss all ingredients but the pecans in a bowl to coat. Place on cookie sheet and bake 10 minutes. Add pecans and cook an additional 5 minutes.

Beef with Barley Soup and Roasted Parmesan Potatoes

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This recipe is one that has been "hidden" in a recipe book that I own for about 10 years. My awesome Sister In Law told me to check it out, and I liked it so much I served it to guests! It seemed to be a rave (or The Browns are very polite...) but in either case, I liked it.

Special Equipment: none

Time Management:
Prep Time: 30 minutes
Cook Time: 2 hours

Ingredients:
1 1/2 lbs chuck roast beef cut into 1/2 inch cubes
3/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil, divided
2 cups onion, diced
1 cup carrot, diced
1/2 cup celery, diced
1 pound mushrooms, thinly sliced
1 clove garlic, minced
1/4 tsp thyme
1 can chicken broth
1 can beef broth
1/2 cup pearl barley

Directions:
Sprinkle beef with salt and pepper. Heat 1 Tbsp olive oil in large pot and brown beef until no longer pink. Transfer beef to a bowl and set aside. Drain flavorful "broth" into a mug and set aside. Add remaining 1 Tbsp olive oil and saute onion, carrot and celery until soft, aprox 5 minutes. Add garlic, thyme and mushrooms for an additional 5 minutes. Add beef and chicken broths as well as your reserved "broth" and beef back to pot, along with barley. Bring to a boil, reduce heat and cover and simmer for 1 1/2 hours until beef is tender.

Parmesan Potatoes

Time Management: Total time from start to finish 2 hrs minimum
Prep Time: 20 minutes *must have additional time for potatoes to cool
Cook Time: 30 minutes

Ingredients:
10 small red potatoes
4 Tbsp grated Parmesan cheese
1 Tbsp Olive Oil
1/4 tsp garlic powder
salt and pepper to taste

Directions:
Bring water to a boil. Place cleaned potatoes into water for 4 minutes. Drain and let cool completely.
Preheat oven to 350 degrees
Quarter potatoes and then combine with remaining ingredients in bowl. Place on a cookie sheet and bake 25-30 minutes. Taste and adjust seasonings if necessary.

*Original source for the potatoes http://fortheloveofcooking-printablerecipes.blogspot.com/2008/11/parmesan-roasted-potatoes.html