2 packages of Lean Ground Turkey Breast
2 jars (large) Ragu Carb option Garden Sauce
1 can Black Beans (drained)
1 can red or pink beans (drained)
1 can pinto beans (drained)
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped red pepper
1 cup sliced mushrooms
3 TBL minced garlic
3 TBL black pepper (I know it's a lot but it's chili!)
3 TBL chili powder
1 packaged fajita seasoning
Brown turkey, drain liquid.
Add sauce and beans to turkey.
Stir in garlic and other seasonings.
Add onions, peppers and mushrooms.
Simmer and stir until vegetables are cooked.
ENJOY!
Wednesday, June 23, 2010
Tuesday, June 22, 2010
Strawberry Freezer Jam!
1 box Pectin (Sure Jell)-the pink box kind
2 LBS of Strawberries.
Cut off stems and smash with a potato masher. This should make 4 cups of mashed strawberries.
Follow the recipe as listed on the Pectin box exactly.
You can either put this in glass jam jars or plastic containers (like the Glad ones)
2 LBS of Strawberries.
Cut off stems and smash with a potato masher. This should make 4 cups of mashed strawberries.
Follow the recipe as listed on the Pectin box exactly.
You can either put this in glass jam jars or plastic containers (like the Glad ones)
Veggie Burgers!
- 1 can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, chopped
- 1 can of corn
- 3 TBL garlic
- 1 egg
- 2tablespoon chili powder
- 1 tablespoon cumin
- Ritz crackers
In a bowl mash black beans until thick.
In a food processor finely chop green peppers, onion and garlic. Then stir that mixture in with the black beans and add corn.
In a small bowl stir together an egg, chili powder, and cumin.
Stir egg mixture into bean mixture. Add Ritz crumbs until the mixture is sticky and holds together. Divide mixture into 4 patties.
Lightly grease a cookie sheet. Place patties on cookie sheet. Bake 10 minutes on each side.
Tomatoes Stuffed With Lentils!
- 1/2 cup uncooked white rice
- 1 1/2 cans of lentil soup
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon chopped cilantro
- salt to taste
- ground black pepper to taste
- 8 medium tomatoes
- 2 tablespoons vegetable oil
- 1 clove crushed garlic
Then melt butter in a saute pan. Add onions and saute until golden brown over medium/low heat. Add lentil soup and cilantro. Add salt and pepper to taste.
Slice the tops off tomatoes. Scoop out the middles, and save. Fill tomato shells with lentil mixture. Stand in a baking dish.
Chop tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.
Saturday, June 5, 2010
Cheesey Baked Peppers!
2 cans chillies
1 lb. cheddar cheese, grated
1 lb. Jack cheese, grated
1 lb. ground lean turkey
1 onion, finely diced
2 TBL minced garlic
1/2 tsp ground cumin
salt and pepper to taste
1 can chopped black olives
4 eggs
1 small can evaporated milk
3 TBL flour
1 small can tomato sauce
1 can chili salsa
Preheat oven to 350 degrees
In a frying pan saute ground turkey with onion and garlic. Set aside.
Remove all seeds from the chilies and flatten. In a 9x13in pan layer chilies, cheese, cooked ground turkey mixture, and olives. Top with a layer of Jack cheese.
Separate the 4 large eggs. Beat egg whites until stiff. Then beat egg yolks. Add milk, flour, salt and pepper. Fold egg yolk mixture into stiff egg whites. Pour this mixture over chilies, cheese and ground turkey.
Remove from oven for a minute. Mix tomato sauce and chili salsa together. Pour over top and bake for another 15 minutes.
Bake in oven for 1 hour at 350 degrees.
1 lb. cheddar cheese, grated
1 lb. Jack cheese, grated
1 lb. ground lean turkey
1 onion, finely diced
2 TBL minced garlic
1/2 tsp ground cumin
salt and pepper to taste
1 can chopped black olives
4 eggs
1 small can evaporated milk
3 TBL flour
1 small can tomato sauce
1 can chili salsa
Preheat oven to 350 degrees
In a frying pan saute ground turkey with onion and garlic. Set aside.
Remove all seeds from the chilies and flatten. In a 9x13in pan layer chilies, cheese, cooked ground turkey mixture, and olives. Top with a layer of Jack cheese.
Separate the 4 large eggs. Beat egg whites until stiff. Then beat egg yolks. Add milk, flour, salt and pepper. Fold egg yolk mixture into stiff egg whites. Pour this mixture over chilies, cheese and ground turkey.
Remove from oven for a minute. Mix tomato sauce and chili salsa together. Pour over top and bake for another 15 minutes.
Bake in oven for 1 hour at 350 degrees.
Beef Noodle Bowl!
2 packs of ramen noodles, do NOT add flavor packets.
12 oz beef cubes
2 tsp olive oil
1/8 tsp red pepper
1 tsp ginger
2 TBL minced garlic
1 cup reduced sodium beef broth (clear)
1 TBL low sodium soy sauce
2 cups fresh chopped spinach
1 cup shredded carrots
1/4 cup fresh cilantro
1/4 cup peanuts, chopped
In a large saucepan bring 4 cups of water to boil. Break noodles up and drop noodles into boiling water. (Once again do NOT sue flavor packets.
Boil 2-3 minutes until the noodles are tender but firm. Drain.
Cook beef cubes in a large skillet over medium-high heat.
Cook and stir beef, ginger, and garlic in hot oil for 2-3 minutes or until done.
Add broth and soy sauce. Bring to boil and then reduce heat. Cook for about 1-2 minutes until heated through.
Add noodles, spinach, carrots and cilantro to mixture. Toss to combine.
Put into soup bowls and sprinkle with chopped peanuts.
12 oz beef cubes
2 tsp olive oil
1/8 tsp red pepper
1 tsp ginger
2 TBL minced garlic
1 cup reduced sodium beef broth (clear)
1 TBL low sodium soy sauce
2 cups fresh chopped spinach
1 cup shredded carrots
1/4 cup fresh cilantro
1/4 cup peanuts, chopped
In a large saucepan bring 4 cups of water to boil. Break noodles up and drop noodles into boiling water. (Once again do NOT sue flavor packets.
Boil 2-3 minutes until the noodles are tender but firm. Drain.
Cook beef cubes in a large skillet over medium-high heat.
Cook and stir beef, ginger, and garlic in hot oil for 2-3 minutes or until done.
Add broth and soy sauce. Bring to boil and then reduce heat. Cook for about 1-2 minutes until heated through.
Add noodles, spinach, carrots and cilantro to mixture. Toss to combine.
Put into soup bowls and sprinkle with chopped peanuts.
Lemon Chicken!
1/3 c. lemon juice
1/4 c. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. rosemary
2 chicken breasts
Put chicken breasts in a frying pan with water. (Water should come to the middle of the chicken breasts) Cook on high for about 5 minutes, rotate chicken and cook for about another 5 minutes or until chicken is cooked all the way through. Once chicken is cooked dump out water and cut chicken into cubes. Put cubed chicken back into the pan.
In a bowl combine lemon juice, olive oil, salt, pepper and rosemary. Stir well. Pour mixture over chicken. Cook for about another 5 minutes.
Serve over rice or on top of a salad.
1/4 c. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. rosemary
2 chicken breasts
Put chicken breasts in a frying pan with water. (Water should come to the middle of the chicken breasts) Cook on high for about 5 minutes, rotate chicken and cook for about another 5 minutes or until chicken is cooked all the way through. Once chicken is cooked dump out water and cut chicken into cubes. Put cubed chicken back into the pan.
In a bowl combine lemon juice, olive oil, salt, pepper and rosemary. Stir well. Pour mixture over chicken. Cook for about another 5 minutes.
Serve over rice or on top of a salad.
Artichoke Stuffed Chicken Breasts!
2 tsp olive oil
6 oz artichoke hearts
1/4 cup shallots, chopped (usually about 3)
1/4 cup crumbled feta cheese
1 tsp ground thyme
1/4 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts
1 cup low sodium chicken broth
2 TBL lemon juice
2 tsp cornstarch
1/2 tsp parsley (optional)
1 pinch of fresh lemon peel (optional)
Pour 1 tsp of oil into a frying pan and warm over medium heat. Saute artichokes and shallots until tender (about 4 minutes). Take out of pan and let cool slightly. Mix in cheese, 1/2 tsp thyme, 1/8 tsp salt and 1/8 tsp of pepper.
Slice the chicken in half so that it forms a pocket (Do not cut all the way through, leave a little bit attached on one side). Spoon 2 TBL of artichoke mixture into each pocket.
Pour 1 tsp of oil into a frying pan and warm over medium heat. Arrange chicken in the pan seasoned with 1/8 tsp salt and 1/8 tsp pepper. Cook about 6 minutes per side or until fully cooked. Take chicken out of pan and keep in oven on warm.
Add 1/2 tsp herbs and brother to pan and let boil. Whisk in lemon juice and cornstarch. Continue whisking for about 1 minute or until thick. Place chicken back in pan. Cover and cook for 2 more minutes or until fully heated.
Sprinkle parsley and lemon rind strips over the chicken if desired.
Serve with rice.
6 oz artichoke hearts
1/4 cup shallots, chopped (usually about 3)
1/4 cup crumbled feta cheese
1 tsp ground thyme
1/4 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts
1 cup low sodium chicken broth
2 TBL lemon juice
2 tsp cornstarch
1/2 tsp parsley (optional)
1 pinch of fresh lemon peel (optional)
Pour 1 tsp of oil into a frying pan and warm over medium heat. Saute artichokes and shallots until tender (about 4 minutes). Take out of pan and let cool slightly. Mix in cheese, 1/2 tsp thyme, 1/8 tsp salt and 1/8 tsp of pepper.
Slice the chicken in half so that it forms a pocket (Do not cut all the way through, leave a little bit attached on one side). Spoon 2 TBL of artichoke mixture into each pocket.
Pour 1 tsp of oil into a frying pan and warm over medium heat. Arrange chicken in the pan seasoned with 1/8 tsp salt and 1/8 tsp pepper. Cook about 6 minutes per side or until fully cooked. Take chicken out of pan and keep in oven on warm.
Add 1/2 tsp herbs and brother to pan and let boil. Whisk in lemon juice and cornstarch. Continue whisking for about 1 minute or until thick. Place chicken back in pan. Cover and cook for 2 more minutes or until fully heated.
Sprinkle parsley and lemon rind strips over the chicken if desired.
Serve with rice.
At Home S'mores!
1 sleeve of gram crackers
1 bag mini marshmallows
1 bottle of chocolate syrup
1 package of strawberries, sliced
...
Put mini marshmallows on the gram crackers, bake in oven until the marshmallows are melted. Add a little squirt of chocolate syrup and then place a slice of strawberry on top. Yummy s'mores!
1 bag mini marshmallows
1 bottle of chocolate syrup
1 package of strawberries, sliced
...
Put mini marshmallows on the gram crackers, bake in oven until the marshmallows are melted. Add a little squirt of chocolate syrup and then place a slice of strawberry on top. Yummy s'mores!
Sweet Potato Chili (This one is interesting-warning you now)
2 sweet potatoes
2 tbsp olive oil
1 cup fresh chopped onion
2 TBL minced garlic
1 bell pepper, diced
32 oz canned black beans
28 oz diced, canned tomatoes
2 small chilies, minced
2 tsp ground cumin
1/2 tsp oregano
1 pinch of salt
Microwave the sweet potatoes on high for 3-4 minutes per potato, heat just until they are firm. When they are cool, peel and cut each potato into 3/4 inch pieces. Set aside.
Heat the oil in a large soup pot, add onion and garlic. Saute over medium heat until they are lightly browned.
Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano and bring to a simmer. Cover and continue to simmer gently for 15 minutes.
Add the sweet potatoes and continue to simmer until vegetables are tender, usually 10-15 minutes.
Then add a little bit of salt and enjoy!
2 tbsp olive oil
1 cup fresh chopped onion
2 TBL minced garlic
1 bell pepper, diced
32 oz canned black beans
28 oz diced, canned tomatoes
2 small chilies, minced
2 tsp ground cumin
1/2 tsp oregano
1 pinch of salt
Microwave the sweet potatoes on high for 3-4 minutes per potato, heat just until they are firm. When they are cool, peel and cut each potato into 3/4 inch pieces. Set aside.
Heat the oil in a large soup pot, add onion and garlic. Saute over medium heat until they are lightly browned.
Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano and bring to a simmer. Cover and continue to simmer gently for 15 minutes.
Add the sweet potatoes and continue to simmer until vegetables are tender, usually 10-15 minutes.
Then add a little bit of salt and enjoy!
Vegetarian Enchiladas
1 cup sliced mushrooms
1/2 of a green pepper, chopped
1/2 of a red pepper. chopped
1 TBL olive oil
1 can of olives, sliced
1 tomato, chopped
1 can black beans (I like the seasoned ones)
1 TBL minced garlic
1 tsp Italian seasoning
Salt and pepper to taste
1 jar spaghetti sauce
1/2 of a cup of sour cream
1 bag shredded cheese
1 bag wheat tortillas (you can use any kind, I just like the wheat ones)
Preheat oven to 350 degrees.
In a pan saute the mushrooms, and both types of peppers in the olive oil. Once the mushrooms are cooked, add in the olives and tomatoes to the pan. Then add the black beans, with the sauce, to the pan. Stir all of these ingredients for a few minutes until they are all warm. Then add in the garlic, Italian seasoning and the salt and pepper.
Thinly coat the bottom of a 9x13in pan with some of the spaghetti sauce. Evenly distribute the mixture into 6 tortillas. Roll the tortillas up and place them in the pan.
In a small pan mix the rest of the spaghetti sauce with the sour cream on warm until the sauce becomes pink. Pour this mixture over the top of the enchiladas so that they are all fully covered.
Bake in the oven for 20 minutes. Remove from oven and sprinkle cheese on the top. Place back in oven to cook for another 10 minutes.
1/2 of a green pepper, chopped
1/2 of a red pepper. chopped
1 TBL olive oil
1 can of olives, sliced
1 tomato, chopped
1 can black beans (I like the seasoned ones)
1 TBL minced garlic
1 tsp Italian seasoning
Salt and pepper to taste
1 jar spaghetti sauce
1/2 of a cup of sour cream
1 bag shredded cheese
1 bag wheat tortillas (you can use any kind, I just like the wheat ones)
Preheat oven to 350 degrees.
In a pan saute the mushrooms, and both types of peppers in the olive oil. Once the mushrooms are cooked, add in the olives and tomatoes to the pan. Then add the black beans, with the sauce, to the pan. Stir all of these ingredients for a few minutes until they are all warm. Then add in the garlic, Italian seasoning and the salt and pepper.
Thinly coat the bottom of a 9x13in pan with some of the spaghetti sauce. Evenly distribute the mixture into 6 tortillas. Roll the tortillas up and place them in the pan.
In a small pan mix the rest of the spaghetti sauce with the sour cream on warm until the sauce becomes pink. Pour this mixture over the top of the enchiladas so that they are all fully covered.
Bake in the oven for 20 minutes. Remove from oven and sprinkle cheese on the top. Place back in oven to cook for another 10 minutes.
Friday, June 4, 2010
Super Easy Bread Sticks!
1 1/4 cups warm water
1 TBL yeast (1 packet)
2 TBL sugar
1/2 tsp salt
3-3 1/2 cups flour
1/4 cup butter, softened
Parmesan cheese
Preheat oven to 375 degrees.
Dissolve yeast in warm water. Add sugar, salt and 2 1/2 cups flour. Mix to form dough. If more flour is needed, add up to 1 cup more. Mix for about 3 minutes.
Let dough rest for 10 minutes.
Lightly oil a cookie sheet. Section pieces of the dough and roll to form bread sticks.
Spread butter over the top of each bread stick. Sprinkle the tops with Parmesan cheese.
Let rest another 10 minutes.
Bake at 375 degrees for 20 minutes.
1 TBL yeast (1 packet)
2 TBL sugar
1/2 tsp salt
3-3 1/2 cups flour
1/4 cup butter, softened
Parmesan cheese
Preheat oven to 375 degrees.
Dissolve yeast in warm water. Add sugar, salt and 2 1/2 cups flour. Mix to form dough. If more flour is needed, add up to 1 cup more. Mix for about 3 minutes.
Let dough rest for 10 minutes.
Lightly oil a cookie sheet. Section pieces of the dough and roll to form bread sticks.
Spread butter over the top of each bread stick. Sprinkle the tops with Parmesan cheese.
Let rest another 10 minutes.
Bake at 375 degrees for 20 minutes.
Best Chicken You Will Ever Eat! (Cafe Rio Style!)
1 bag frozen chicken
1 cup brown sugar
1 cup Worcestershire sauce
1 tsp oregano
1 tsp ginger
1 tsp salt
1 tsp chili powder
2 TBL dried onions
1 cup brown sugar
1 cup red enchilada sauce
Combine all top ingredients in a bowl. Place all of chicken in a crock pot. Pour ingredients over chicken. Cook in crock pot for 6-8 hours on low. 1 hour before serving dump juices out and shred the meat. Add the brown sugar and enchilada sauce to the shredded chicken.
This is great for fajitas, salads or over rice!
You can also use pork for this recipe and it turns out great!
1 cup brown sugar
1 cup Worcestershire sauce
1 tsp oregano
1 tsp ginger
1 tsp salt
1 tsp chili powder
2 TBL dried onions
1 cup brown sugar
1 cup red enchilada sauce
Combine all top ingredients in a bowl. Place all of chicken in a crock pot. Pour ingredients over chicken. Cook in crock pot for 6-8 hours on low. 1 hour before serving dump juices out and shred the meat. Add the brown sugar and enchilada sauce to the shredded chicken.
This is great for fajitas, salads or over rice!
You can also use pork for this recipe and it turns out great!
Chicken Bake!
1 package frozen broccoli spears
1 cup grated Cheddar cheese
2 cups cubed cooked chicken
salt and pepper
1 cup cooked rice
2 TBL butter
2 TBL flour
1 cup milk
1 TBL lemon juice
1 cup sour cream
Preheat oven to 400 degrees.
Cook broccoli. Place cooked broccoli in a glass baking dish. (8x8 is what I use) Sprinkle half of the cheese on top of the broccoli. Top with the cubed chicken. Season with salt and pepper. Spoon cooked rice on top of chicken.
In a sauce pan melt the butter. Add flour and milk until it thickens/bubbles. Remove from heat and add in lemon juice. Fold in the sour cream.
Pour sour cream mixture over the rice. Sprinkle remaining cheese.
Bake in oven at 400 for 15-20 minutes.
1 cup grated Cheddar cheese
2 cups cubed cooked chicken
salt and pepper
1 cup cooked rice
2 TBL butter
2 TBL flour
1 cup milk
1 TBL lemon juice
1 cup sour cream
Preheat oven to 400 degrees.
Cook broccoli. Place cooked broccoli in a glass baking dish. (8x8 is what I use) Sprinkle half of the cheese on top of the broccoli. Top with the cubed chicken. Season with salt and pepper. Spoon cooked rice on top of chicken.
In a sauce pan melt the butter. Add flour and milk until it thickens/bubbles. Remove from heat and add in lemon juice. Fold in the sour cream.
Pour sour cream mixture over the rice. Sprinkle remaining cheese.
Bake in oven at 400 for 15-20 minutes.
Pasta Salad With Artichokes!
1 cup pasta (any kind will do)
6 oz. canned artichoke hearts, marinated
4 oz. fresh mushrooms
20 fresh cherry tomatoes, halved
1 cup canned black olives
1 TBL parsley
1/2 tsp dried basil
1 pinch salt and pepper (to taste)
Cook pasta like normal, drain and rinse well with cold water, drain again.
Add all ingredients together including the artichoke marinade, toss gently.
Cover and refrigerate for at least 4 hours. Enjoy!
6 oz. canned artichoke hearts, marinated
4 oz. fresh mushrooms
20 fresh cherry tomatoes, halved
1 cup canned black olives
1 TBL parsley
1/2 tsp dried basil
1 pinch salt and pepper (to taste)
Cook pasta like normal, drain and rinse well with cold water, drain again.
Add all ingredients together including the artichoke marinade, toss gently.
Cover and refrigerate for at least 4 hours. Enjoy!
Chicken Tikka Masala
2/3 cup low-fat plain yogurt
1 TBL lime juice
1 tsp ginger root
2 TBL minced garlic
1 tsp ground cumin
1 tsp ground cumin
1/4 tsp black pepper
1 pound chicken (boneless/skinless)
2 tsp olive oil
1 TBL minced garlic
1 small jalapeno pepper, minced
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup fresh cilantro, chopped
2 cups cooked basmati rice (white rice)
In a large bowl, mix together first 7 ingredients. Add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour up to 24 hours.
Preheat George Foreman Grill or nonstick skillet.
Grill or cook chicken until it is cooked all the way through. Turn frequently.
In a large skillet, heat oil on medium heat. Add remaining garlic and jalapeno; cook, stirring occasionally, about 1 minute. Add remaining teaspoon for cumin and paprika. Add tomato sauce and evaporated milk. Reduce heat to low and simmer 5 minutes, stirring frequently.
Remove chicken from grill/ skillet. Add to tomato mixture and simmer for 1 minute to heat through. Remove from heat and add cilantro. Serve with rice.
1 TBL lime juice
1 tsp ginger root
2 TBL minced garlic
1 tsp ground cumin
1 tsp ground cumin
1/4 tsp black pepper
1 pound chicken (boneless/skinless)
2 tsp olive oil
1 TBL minced garlic
1 small jalapeno pepper, minced
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup fresh cilantro, chopped
2 cups cooked basmati rice (white rice)
In a large bowl, mix together first 7 ingredients. Add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour up to 24 hours.
Preheat George Foreman Grill or nonstick skillet.
Grill or cook chicken until it is cooked all the way through. Turn frequently.
In a large skillet, heat oil on medium heat. Add remaining garlic and jalapeno; cook, stirring occasionally, about 1 minute. Add remaining teaspoon for cumin and paprika. Add tomato sauce and evaporated milk. Reduce heat to low and simmer 5 minutes, stirring frequently.
Remove chicken from grill/ skillet. Add to tomato mixture and simmer for 1 minute to heat through. Remove from heat and add cilantro. Serve with rice.
Sweet Chicken Sandwhich!
6 TBL brown or yellow mustard
4 tsp honey
4 chicken breasts (boneless/skinless is the best)
4 whole wheat buns (I used the sprouted grain buns)
Lettuce leaves
1 Mango, sliced
Salt and pepper to taste
Preheat oven to 350 degrees.
Mix mustard and honey together, add salt and pepper to taste.
Place the chicken breasts in a lightly oiled baking dish. Spread the majority of the mustard/honey mixture over the chicken breasts. Roast the chicken in the oven until fully cooked, usually takes 15-20 minutes.
Toast the buns and spread the rest of the mustard/honey mixture on the buns. Place a leaf of lettuce and a mango slice on the bun. Then add a piece of chicken breast. Enjoy!
4 tsp honey
4 chicken breasts (boneless/skinless is the best)
4 whole wheat buns (I used the sprouted grain buns)
Lettuce leaves
1 Mango, sliced
Salt and pepper to taste
Preheat oven to 350 degrees.
Mix mustard and honey together, add salt and pepper to taste.
Place the chicken breasts in a lightly oiled baking dish. Spread the majority of the mustard/honey mixture over the chicken breasts. Roast the chicken in the oven until fully cooked, usually takes 15-20 minutes.
Toast the buns and spread the rest of the mustard/honey mixture on the buns. Place a leaf of lettuce and a mango slice on the bun. Then add a piece of chicken breast. Enjoy!
Turkey Meatballs with Red Sauce
1 LBS of lean turkey meat (you can use beef if you prefer)
4 TBL milk
1/4 cup Parmesan cheese
2 slices of bread in cubes
1 teaspoon dried parsley
1/2 teaspoon basil
1 teaspoon Italian seasoning
salt and pepper to taste
1 can spaghetti sauce
Preheat oven to 350 degrees.
In a large bowl mix the turkey meat, milk bread cubes and Parmesan cheese together. Once all ingredients are blended, then add seasonings. Take meat mixture and form 1 inch balls. Place balls in a lightly greased glass pan. Bake at 350 for 20 minutes. Flip the balls over and bake another 20 minutes. Pour spaghetti sauce over the meatballs and bake another 10 minutes or until the sauce is warm.
These are great over pasta or rice. Freshly grated cheese is really good on top.
4 TBL milk
1/4 cup Parmesan cheese
2 slices of bread in cubes
1 teaspoon dried parsley
1/2 teaspoon basil
1 teaspoon Italian seasoning
salt and pepper to taste
1 can spaghetti sauce
Preheat oven to 350 degrees.
In a large bowl mix the turkey meat, milk bread cubes and Parmesan cheese together. Once all ingredients are blended, then add seasonings. Take meat mixture and form 1 inch balls. Place balls in a lightly greased glass pan. Bake at 350 for 20 minutes. Flip the balls over and bake another 20 minutes. Pour spaghetti sauce over the meatballs and bake another 10 minutes or until the sauce is warm.
These are great over pasta or rice. Freshly grated cheese is really good on top.
Subscribe to:
Posts (Atom)