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

Shredded Chicken Quesadillas

Pin It If you missed the awesome shredded chicken that we used for tacos recently, you missed out. We had plenty of leftovers so we tried a twist on Martha Stewart's Zucchini Quesadillas. These quesadillas are a reason to make the shredded chicken! Yum.

Special Equipment: none
Time Management:
Prep time: 5 min
Cook time: 25 min

Ingredients:
4 Tbsp olive oil
1/2 onion, chopped
salt
4 cloves garlic, minced
1 medium zucchini, quartered and sliced
1 cup frozen corn kernels
4 flour tortillas
1 cup grated Monterey Jack cheese

Directions:
Heat 3 Tbsp olive oil in skillet and saute onion and salt for 5 minutes. Add garlic and cook 1 minute more. Add zucchini and corn and cook additional 6 minutes. Add 1 cup shredded chicken and heat through.

Brush one side of each tortilla with remaining olive oil and assemble your quesadillas with chicken/zucchini mixture on bottom and cheese over the top, finished with remaining tortillas. The recipe calls for you to bake at 400 degrees for 10 minutes, but my tortillas weren't as crispy as I would have liked and next time I think I'll try to do it stove top.

Slow Cooker Shredded Chicken

Pin It I love to put a meal in the slow cooker. It's makes it so easy in the evening, and the house smells delicious. This recipe for Slow Cooker Shredded Chicken took a little extra prep time, but more than made up for it when it was ready. As a bonus, these 4 shredded breasts lasted for 3 meals!
*No picture - it didn't do this dish justice.

Special Equipment: Slow Cooker
Time Management:
Prep time: 15 minutes
Cook time: 4-5 hours

Ingredients:
4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup cilantro leaves, chopped
2 limes
1/2 medium onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

Directions:
Heat olive oil in medium pan and saute onion for 5 minutes. Add garlic, cumin, chili powder, coriander, paprika and saute 2 more minutes. Add chicken broth and remove from heat.

Sprinkle chicken with salt and pepper and place into crock pot. Add lime juice, cilantro, jalapeno, and then pour your onion and garlic mixture over the top. Cook on high for 4-5 hours. Shred chicken, scoop out onion mixture from crock pot and combine with chicken to serve.

I used this chicken with rice, beans, guacamole, and green salsa for delicious tacos!

*My chicken breasts were frozen and they were perfectly cooked and easy to shred after 5 hours.

Chicken with Peppers on Parmesan Pasta

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Here's a colorful meal that tastes light and satisfying.

Special Equipment:none

Time Management:
Prep time:10 minutes
Cook time:20 minutes

For the Pasta:
Ingredients:
10 oz small pasta of your choice (I like bow tie)
1/4 tsp pepper
1/4 cup Parmesan cheese
1 Tbsp olive oil
2 Tbsp water

Directions:
Cook pasta according to package directions, drain and set aside.
Heat nonstick skillet with olive oil and pepper. Saute pepper for 1 minute. Add pasta and 2 Tbsp water and heat through. Add Parmesan cheese and stir until melted.

For the Chicken with Peppers:
Ingredients:
2 chicken breasts, diced
1 large zucchini, quartered and sliced
1/2 yellow bell pepper
1/2 green bell pepper
1/2 small onion
2 cloves garlic
1 tsp + 1/2 tsp oregano
1/4 tsp + pinch salt
pinch pepper
1 tsp + 1 tsp olive oil

Directions:
Heat oil over medium heat. Add chicken and 1 tsp oregano, 1/4 tsp salt and a pinch of pepper, and saute until chicken is cooked through. Remove from pan and set aside.
Heat remaining 1 tsp olive oil in pan. Add vegetables and 1/2 tsp oregano, pinch salt, pinch pepper, and saute until crisp done aprox 5 minutes. Add back chicken and heat through.

Plate on top of Parmesan noodles and serve hot.

Minestrone Soup

Pin It This is a hearty soup that can be used as a main dish. It made enough for two meals for my family so we've got one in the freezer for an easy meal soon.

Special Equipment: none
Time Management:
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:
5 slices bacon, cut into bit size pieces
1 cup of onion, chopped
2 stocks celery, chopped
1 carrot, chopped
3 cloves garlic, minced
28 0z Italian style tomatoes
1/2 cup parsley, chopped
6 cups chicken broth
1 can garbanzo beans
1 can pinto beans
1 can black beans
1 tsp dried basil
1 tsp oregano
2 cups small pasta
Parmesan cheese

Directions:
Saute bacon in a large pot 5 minutes. Add onion and celery and cook until vegetables are soft, but not brown, about 5 minutes.

Add carrots and minced garlic, cook 2 minutes more. Add tomatoes, parsley, chicken broth, beans, basil and oregano. Simmer over medium heat for 20 minutes, stirring occastionally. Add the pasta and cook for 8 minutes (or according to package). Add additional chicken broth or water if needed.

Sprinkle individual bowls with Parmesan cheese before serving.