Well Mags...I almost kept my promise and followed a recipe exactly. This is from the cookbook "Now Eat This!" by Rocco Dispirito (which you got me hooked on). Absolutely love it! I was a little leary, but have to say it was good and your Father loved it! As you know the book lists the before and after and this recipe cut the calories by a little more than half! Totally forgot about taking a picture, but believe me...it was rather quite good looking! See below.
Ingredients
1 8 oz Package Sliced Button Mushrooms (I was thinking the baby bellas would be rather good as well.)
1 10.75 oz Campbell's Healthy Request Condensed Low-Fat Cream of Chicken Soup
1/2 Cup Water
1 1/2 Tsp Fresh Thyme Leaves (1st change...much too much for me...used only 1/2 tsp of dried Thyme)
2 Cups Frozen Mixed Vegetables
2 Cups Shredded Skinless Chicken Breast Meat From a Rotisserie or Roast Chicken (2nd change...made my own from the thin sliced boneless chicken cutlets).
1/4 Cup Jarred Cocktail Onions, Rought Chopped (3rd change....forgot to buy them; just used a little chopped onion.)
Freshly Ground Pepper (4th....added a little sea salt)
1/2 Cup Plus 2 Tablespoons Biquick Heart Smart Baking Mix (Never heard of it, but sure enough it was right next to the original.)
1/3 Cup Skim Milk
2 Tablespoons Egg Substitute (Yes! I broke down and bought it!)
Directions
. Preheat oven to 450 degrees.
. Combine the mushrooms, soup, water, and thyme in a medium saucepan, and bring to a boil over high heat. Cover, and reduce the heat to low. Simmer until mushrooms are almost tender, about 5 minutes.
. Add the frozen vegetables, chicken, and onions to the saucepan. Season with pepper to taste (and sea salt). Pour the chicken mixture into an 8x8 glass baking dish (I didn't have one, but worked just as well in an approximately 11x7 1/2 baking dish).
. In a medium bowl, combine the baking mix, milk, and egg substitute. Stir to thoroughly combine. Use an offset spatula to spread the dough over the top of the chicken mixture, covering it evenly.
. Place the baking dish on a baking sheet, and bake until the crust is golden brown and the filling is hot and bubly, 20-25 minutes. Serve hot.
As promised, the good news....Fat Before: 48g--After 5.4g (AWESOME); Calories Before: 800--After: 303 (Allows for the biscuit I had to have with it!); Protein: 30g; Carbs: 33g: Cholesterol: 66mg; Fiber: 3g
Sodium: 652mg.
Monday, January 31, 2011
Thursday, January 27, 2011
Meatless Sauce
Hey Mags...you inspired me to cook up a lil something in honor of your "snow day" recipe. Decided to make my spaghetti sauce without the ground beef and also add a few other things I don't usually use and omit others. Have to say that it was quite good, but you know I will always prefer to have it with the beef. As with my other sauce, I don't measure so I have put down approximate amounts; season to your liking. Let me know how yours turned out! Love ya...Mom
Ingredients
2 Cans Crushed Tomatoes (28 oz)
1 Can Puree (28 oz)
1 Small Can Tomato Paste
1 Green Pepper (Chopped)
1 Small Onion (Chopped)
1 Large Garlic Clove (Finely Chopped)
1/4 - 1/3 Cup of Red Wine
2 Tbs Extra Virgin Olive Oil
1 Tsp Italian Seasoning
1 Tsp Oregano
1/2 Tsp Basil Leaves
1 Tsp Parsley Flakes
1 Tsp of Sugar (You could also use a little shredded carrot, very good also)
1 Bay Leaf (Your favorite....hahahaha)
Pinch of Crushed Red Pepper
Salt & Pepper To Taste
In large skillet add 1 1/2 Tbs of EVOO, green pepper and onion. Saute until soft and a bit translucent on medium high heat. Add remaining ingredients and simmer for 20 - 30 minutes. Serve with you favorite pasta...trying to use up my pasta I had the most of....so penne was used tonight. I would be remiss if I did not mention the following....remove bay leaf before serving!
Ingredients
2 Cans Crushed Tomatoes (28 oz)
1 Can Puree (28 oz)
1 Small Can Tomato Paste
1 Green Pepper (Chopped)
1 Small Onion (Chopped)
1 Large Garlic Clove (Finely Chopped)
1/4 - 1/3 Cup of Red Wine
2 Tbs Extra Virgin Olive Oil
1 Tsp Italian Seasoning
1 Tsp Oregano
1/2 Tsp Basil Leaves
1 Tsp Parsley Flakes
1 Tsp of Sugar (You could also use a little shredded carrot, very good also)
1 Bay Leaf (Your favorite....hahahaha)
Pinch of Crushed Red Pepper
Salt & Pepper To Taste
In large skillet add 1 1/2 Tbs of EVOO, green pepper and onion. Saute until soft and a bit translucent on medium high heat. Add remaining ingredients and simmer for 20 - 30 minutes. Serve with you favorite pasta...trying to use up my pasta I had the most of....so penne was used tonight. I would be remiss if I did not mention the following....remove bay leaf before serving!
 |
| (Yes....chicken soup on the back burner!) |
Mexican Chicken with Salsa, Black Beans, and Corn
Well, we have another snow day. Perfect day for a crock pot meal! This one seems super easy. It is cooking as I type, so I will have to let you know how it turns out later.
Ingredients and Directions:
Place a sliced yellow onion and green bell pepper in the bottom of a slow-cooker. (I also had an orange pepper that was going to go bad, so I sliced that one up and threw it in there too) Place 4 boneless, skinless chicken breast halves (5 ounces each) on top of onion and pepper. (My package only had 3) Season chicken with salt and pepper. Combine 2 cups of prepared salsa, 4 ounce can of minced green chilies, 15 ounce can of black beans (rinsed and drained), 1/2 cup frozen white corn, and 1 teaspoon chili powder. Pour mixture over chicken.
Cover and cook on low for 6-8 hours, until the chicken is cooked through.
Serve with 1 cup shredded cheddar cheese sprinkled on top.
Chicken over the peppers and onion and then covered with the mixture:
Ingredients and Directions:
Place a sliced yellow onion and green bell pepper in the bottom of a slow-cooker. (I also had an orange pepper that was going to go bad, so I sliced that one up and threw it in there too) Place 4 boneless, skinless chicken breast halves (5 ounces each) on top of onion and pepper. (My package only had 3) Season chicken with salt and pepper. Combine 2 cups of prepared salsa, 4 ounce can of minced green chilies, 15 ounce can of black beans (rinsed and drained), 1/2 cup frozen white corn, and 1 teaspoon chili powder. Pour mixture over chicken.
Cover and cook on low for 6-8 hours, until the chicken is cooked through.
Serve with 1 cup shredded cheddar cheese sprinkled on top.
Chicken over the peppers and onion and then covered with the mixture:
Curried Chicken Noodles
Mom, I know you are not a huge fan of Asian food, but this one was pretty good and relatively easy. It took me a little longer than the 30 minutes the recipe called for. It took me a while to chop the vegetables, and I definitely still need a little practice using the wok.
Ingredients:
- 100 g (3 1/2 oz) dried rice vermicelli (I have no idea how much we used....I just bought the only box they had. I have a feeling it was too much though. We had a LOT of noodles.)
- oil, for cooking
- 500 g (1 lb, 2 oz) boneless, skinless chicken breasts, cut up into strips (I used the tenderloins and basically just cut them in half from there.)
- 2 cloves garlic, crushed (I chopped them.)
- 1 teaspoon grated fresh ginger
- 2 teaspoons Asian-style curry powder (I only had regular curry powder, not sure what the difference is.)
- 1 red onion, sliced
- 1 red pepper,thinly sliced
- 2 carrots, cut up into matchsticks
- 2 zucchini, cut up into matchsticks
- 1 tablespoon soy sauce
Vegetable and noodles before:
Directions:
1. Place vermicelli in a large bowl, cover with boiling water and soak for 5 minutes. Drain well and place on a tea towel (dish towel) to dry.
2. Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the sides. Stir-fry the chicken in batches over high heat until browned and tender. Remove all the chicken and drain on paper towels.
3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic, ginger, curry powder, and onion for 1-2 minutes, or until fragrant. (I have to say, smelled pretty fragrant even before putting it in the wok!) Add the pepper, carrot, and zucchini to the wok, and stir-fry for one minute.
4. Add the drained noodles and chicken to the wok. Add the soy sauce and toss well. Season with salt before serving.
Nutritional Info: 30 grams of protein, 25 grams of carbs, 4 grams of fiber, 60 grams of cholesterol, 255 calories.
It says that it serves 4, but Andrew and I had pretty sizable portions for 3 days straight. And, there is still a little left. Like I said, I think I may have used too many noodles, but it still tasted pretty good. However, all the nutritional information might be off. :-D
Cooked noodles and final dish!
Ingredients:
- 100 g (3 1/2 oz) dried rice vermicelli (I have no idea how much we used....I just bought the only box they had. I have a feeling it was too much though. We had a LOT of noodles.)
- oil, for cooking
- 500 g (1 lb, 2 oz) boneless, skinless chicken breasts, cut up into strips (I used the tenderloins and basically just cut them in half from there.)
- 2 cloves garlic, crushed (I chopped them.)
- 1 teaspoon grated fresh ginger
- 2 teaspoons Asian-style curry powder (I only had regular curry powder, not sure what the difference is.)
- 1 red onion, sliced
- 1 red pepper,thinly sliced
- 2 carrots, cut up into matchsticks
- 2 zucchini, cut up into matchsticks
- 1 tablespoon soy sauce
Vegetable and noodles before:
Directions:
1. Place vermicelli in a large bowl, cover with boiling water and soak for 5 minutes. Drain well and place on a tea towel (dish towel) to dry.
2. Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the sides. Stir-fry the chicken in batches over high heat until browned and tender. Remove all the chicken and drain on paper towels.
3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic, ginger, curry powder, and onion for 1-2 minutes, or until fragrant. (I have to say, smelled pretty fragrant even before putting it in the wok!) Add the pepper, carrot, and zucchini to the wok, and stir-fry for one minute.
4. Add the drained noodles and chicken to the wok. Add the soy sauce and toss well. Season with salt before serving.
Nutritional Info: 30 grams of protein, 25 grams of carbs, 4 grams of fiber, 60 grams of cholesterol, 255 calories.
It says that it serves 4, but Andrew and I had pretty sizable portions for 3 days straight. And, there is still a little left. Like I said, I think I may have used too many noodles, but it still tasted pretty good. However, all the nutritional information might be off. :-D
Cooked noodles and final dish!
Monday, January 24, 2011
Cheesy Meat Loaf Minis Follow-up
Tuesday, January 18, 2011
Chicken with Shallots
This is a recipe from How Easy is That from the Barefoot Contessa. Each week Andrew and I are trying to do one really healthy recipe and one that just looks tasty. This is our tasty one. However, we think it there are recipes out there that are way worse for you! I am putting this up now but will let you know how it goes after I actually make it this afternoon!
Ingredients
- 4 Boneless chicken breasts, skin on, 6-8 ounces each (We couldn't find these so we have bones in ours)
- Kosher Salt and freshly ground pepper
- 3 tablespoons vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice, (3 lemons)
- 1/4 minced shallots (1 large)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature
Directions:
Preheat the oven to 425 degrees.
Pat the chicken dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12 inch cast-iron skillet, heat the oil over medium high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4-5 minutes without moving, until golden brown.
Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12-15 minutes, until the chicken is cooked through.
Meanwhile, in a medium saute pan, combine white wine, lemon juice, and shallots and cook over medium high heat for about five minutes, only until 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil.
Remove from the heat. Add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
Ingredients
- 4 Boneless chicken breasts, skin on, 6-8 ounces each (We couldn't find these so we have bones in ours)
- Kosher Salt and freshly ground pepper
- 3 tablespoons vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice, (3 lemons)
- 1/4 minced shallots (1 large)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature
Directions:
Preheat the oven to 425 degrees.
Pat the chicken dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12 inch cast-iron skillet, heat the oil over medium high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4-5 minutes without moving, until golden brown.
Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12-15 minutes, until the chicken is cooked through.
Meanwhile, in a medium saute pan, combine white wine, lemon juice, and shallots and cook over medium high heat for about five minutes, only until 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil.
Remove from the heat. Add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
Thursday, January 13, 2011
Terriffic Turkey Chili
Hey Mags...debated going out or cooking up the chili recipe you gave me from the web site allrecipes.com...think it will be chili tonight!
Ingredients:
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix (chili seasoning mix works as well)
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth (used boxed broth)
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chili peppers (used only 1...like ours a little milder)
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced (omitted...not a fan)
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
Directions:
Ingredients:
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix (chili seasoning mix works as well)
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth (used boxed broth)
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chili peppers (used only 1...like ours a little milder)
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced (omitted...not a fan)
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
Directions:
- Heat 1 tablespoon of oil in large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix well until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
- While chili is still cooking, heat one tablespoon of oil in large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
- In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
- Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Short note....felt there was no need to dirty another pan. I did the green pepper and onions first, then proceeded with the rest of the recipe and just added to chili when called for. My additude is that why waste the flavor in that pan!! If you use the zucchini....I would also do it before starting. Just put to the side until needed.
Since I have cooked this evening...I will be dining out tomorrow!!! And if there are leftovers....I know who might take them.
Wednesday, January 12, 2011
Weeknight Bolognese - From Maggie
Ingredients:
2 tablespoons olive oil
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 28 ounce can crushed tomatoes (preferably San Marzano)
2 tablespoons tomato paste
Kosher salt and fresh ground pepper
1/4 pound dried pasta (shells)
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, freshly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan
* I only used 1 cup of the wine. The other 1/4 cup was to go in at the end of the cooking process. Since Andrew is allergic, I didn't want to take the chance that it wouldn't cook out all the way.
** I substituted whole wheat spaghetti for the shells. We happened to have an open box of pasta.
*** Lastly, as I tend to always forget one of the ingredients, I did not have any basil. I shook in a little Italian seasoning though just for a little extra flavor.
1. You start by heating 2 tablespoons of olive oil in a large 12 inch skillet over medium high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and remaining 1/4 cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan cheese and toss well. Serve hot with Parmesan on the side.
Andrew's response: "This is better than the other Bolognese you made. You can actually see the meat more."
He really liked it though. He said he could taste the wine, but not in a bad way. He really liked the flavor it added. For someone who doesn't drink it, he picks up on it pretty well!
Monday, January 10, 2011
Cheesy Meat Loaf Minis
Here is the recipe I was telling you about. I made a really huge change in it! I decided to use turkey instead of the ground sirloin as well as a few other minor ones which I've indicated next to the ingredient. I will let you know how it comes out.
1/2 cup fresh breadcrumbs (I used italian style breadcrumbs)
Cooking spray (used roughly 1/2 tablespoon of EVOO)
1 cup chopped onion
2 garlic cloves (used only 1)
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley (used a little less of dried parsley)
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, slightly beaten
1. Preheat oven to 425
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and
remaining ingredients. Shape into 6 (4x2) loaves on a broiler pan coated with cooking spray; spread
2 teaspoons ketchup over each. Bake@ 425 for 25 minutes or until done.
(I cooked the breadcrumbs first; threw them in with the other ingredients and then did the onion and garlic in same skillet with a little extra virgin olive oil.)
Since I changed up the meat....I don't have the calories or fat, but it has to be less than the original recipe which was 256 Calories & 11.6g Fat per mini loaf.
1/2 cup fresh breadcrumbs (I used italian style breadcrumbs)
Cooking spray (used roughly 1/2 tablespoon of EVOO)
1 cup chopped onion
2 garlic cloves (used only 1)
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley (used a little less of dried parsley)
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, slightly beaten
1. Preheat oven to 425
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and
remaining ingredients. Shape into 6 (4x2) loaves on a broiler pan coated with cooking spray; spread
2 teaspoons ketchup over each. Bake@ 425 for 25 minutes or until done.
(I cooked the breadcrumbs first; threw them in with the other ingredients and then did the onion and garlic in same skillet with a little extra virgin olive oil.)
Since I changed up the meat....I don't have the calories or fat, but it has to be less than the original recipe which was 256 Calories & 11.6g Fat per mini loaf.
Sunday, January 9, 2011
Turkey Meatballs with Whole Grain Pasta
Meatballs: (Makes about 24 small meatballs, about the size of a golf ball)
(Modified from: Mini Meatball Sandies by Giada De Laurentis)
Ingredients:
- 1/2 cup finely crushed corn cereal (Corn Flakes or Special K)
- 2 tablespoon chopped fresh flat-leaf parsley
- 2 large eggs
- 1 tablespoon olive oil
- 2 tablespoons ketchup
- 4 tablespoons grated Romano cheese (We have also used Parmigiano Reggiano)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound lean ground turkey
Directions:
1. You start by putting an oven rack in the center of the oven. Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, stir together the cereal, parsley, egg, oil, ketchup, cheese, salt, and pepper. Add the ground turkey and gently stir to combine. With damp hands, roll the mixture into mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes. Cool for 10 minutes. (I had to do two separate batches in the oven)
3. While the meatballs are cooking. Boil a pot of water and cook the pasta of your choice. In a separate pot, heat up the sauce of your choice.
4. When the first set of meatballs are done, I put about 8 in the pot of sauce to let them cook together for a little bit.
5. Serve and enjoy!!
Andrew and I tend to make large amounts even though there are only two of us. We like to try to make each meal last at least two days. We used whole grain spaghetti and a jar of Barilla pasta sauce. Mom, I know you always have your own delicious sauce ready to go in the freezer! We might have to work on that in the new year. How about a sauce making weekend??
(Modified from: Mini Meatball Sandies by Giada De Laurentis)
Ingredients:
- 1/2 cup finely crushed corn cereal (Corn Flakes or Special K)
- 2 tablespoon chopped fresh flat-leaf parsley
- 2 large eggs
- 1 tablespoon olive oil
- 2 tablespoons ketchup
- 4 tablespoons grated Romano cheese (We have also used Parmigiano Reggiano)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound lean ground turkey
Directions:
1. You start by putting an oven rack in the center of the oven. Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, stir together the cereal, parsley, egg, oil, ketchup, cheese, salt, and pepper. Add the ground turkey and gently stir to combine. With damp hands, roll the mixture into mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes. Cool for 10 minutes. (I had to do two separate batches in the oven)
3. While the meatballs are cooking. Boil a pot of water and cook the pasta of your choice. In a separate pot, heat up the sauce of your choice.
4. When the first set of meatballs are done, I put about 8 in the pot of sauce to let them cook together for a little bit.
5. Serve and enjoy!!
Andrew and I tend to make large amounts even though there are only two of us. We like to try to make each meal last at least two days. We used whole grain spaghetti and a jar of Barilla pasta sauce. Mom, I know you always have your own delicious sauce ready to go in the freezer! We might have to work on that in the new year. How about a sauce making weekend??
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