Sun Dried Tomato Meatball Sandwich

Whew, what a week! We’ve been running around like crazy and these are the times I have meals prepped and ready to make. I found this recipe while looking through some old pins on Pinterest and thought it would be a meal that everyone would enjoy…wrong. My little guy wanted no part of it, oh well…I’ll keep trying!

I’m not a huge fan of sun-dried tomato, but this pesto is amazing! It’s not too strong of flavor and adds depth to the meatballs. Turkey can sometimes be dry, but these meatballs were moist and were great for leftovers too! I know I’ll be making the mayo just to have on hand…it was so good! Of course you need to have an amazing roll with this sandwich. We always buy our rolls from a local Italian bakery – along with their amazing tomato pie!

1 lb ground turkey breast
1 egg, lightly beaten
2 Tbsp sun dried tomato pesto (I used Merzetta)
1 garlic clove, crushed
2 Tbsp fresh chopped parsley
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
4 hoagie rolls
8 slices Provolone cheese

Sun Dried Tomato Mayo
2 Tbsp sun dried tomato pesto
1/4 cup mayonnaise

Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick cooking spray and set aside.

In a large bowl, combine the ground turkey, egg, pesto, crushed garlic, parsley, bread crumbs and Parmesan cheese. Mix until just combined. Using a tablespoon cookie scoop, make meatballs. My mixture made approximately 2 dozen meatballs. Place the meatballs on the prepared baking sheet and lightly brush the tops with olive oil.

Bake for 15 minutes and then place under the broiler for an additional 5 minutes, until the tops are lightly browned.

While the meatballs are cooking, mix together the remaining two tablespoons of sun dried tomato pesto and mayo in a small bowl. Place in the refrigerator until ready to use.

To assemble the meatball sandwiches, place two slices of provolone cheese on each hoagie roll. Broil for a few minutes until the cheese has melted and the roll is toasted. Place 4 to 5 meatballs on each roll and then top with the sun dried tomato mayo. Cut in half and enjoy!

Source: Mom on Timeout

Meatloaf Parmesan

I rarely make meatloaf. I’m not sure why, it’s just something I don’t think about making when I’m putting together our weekly menus. I was searching Pinterest for inspiration last week and stumbled across a picture of this meatloaf….and onto our weekly menu it went. I had all the ingredients in my kitchen so I quickly throw everything together and into the oven it went.

Overall we were happy with it, but it was a little wet. I think next time I make it I’m going to up the amount of breadcrumbs. It was a great flavor and I liked the mixture of ground turkey and beef…changed it up and made it a lighter meatloaf.

1 lb ground beef
1 lb ground turkey
2 eggs
1/2 cup plain breadcrumbs
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
2 cloves garlic, minced
1 small onion, finely chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup graded Parmesan cheese
1/2 cup marinara sauce
1/2 cup shredded Italian cheese blend
Preheat oven to 350 degrees. Lightly grease a loaf pan with nonstick cooking spray and set aside. 
In a large bowl, combine the beef, turkey, breadcrumbs, eggs, spices, onion and Parmesan cheese. Place the meat mixture in the loaf pan and form it into a loaf. Top the meatloaf with the marinara sauce.
Bake for 60 to 75 minutes. Remove from the oven, check to make sure the liquids are clear when pressed on and when its completely cooked, sprinkle the top with the shredded cheese. Place back in the oven until the cheese is melted. 
Remove from the oven and let rest for 5 to 10 minutes before slicing. 

Mexican Stuffed Peppers

I’ll be taking a week off from posting as we’re moving into our new house on Friday. I started packing up my kitchen last night so we’re using paper plates, plastic utensils and cups and I’m not doing much cooking. Thankfully we’re only moving a short distance away but it’s still been a little of an inconvenience. We’re so excited and I can’t wait to show off our new house. It’s been a long two months of negotiations, issues and stress but it’s going to be all worth it in the end. For us, it’s not just moving to a new house, it’s going to be a complete lifestyle change. Since I won’t be posting new recipes in the next week, be sure to check out my Facebook page…I’ll be posting some of my favorite recipes!

This was the last meal I made in the kitchen and they were a huge hit! Madeline gobbled them an entire plate without taking a breathe and then was so excited to know we were going to have them as leftovers later in the week. I’m so glad she’s finally coming around and eating like she used to eat. Ross and I both enjoyed them and I loved that they are different than the traditional stuffed peppers I make. This is definitely a keeper recipe!

3-4 large green bell peppers, cut in half and seeds removed
1 lb ground turkey breast
3 tsp olive oil
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1 cup sweet onion, chopped
1 medium zucchini, chopped
2 cups fresh baby spinach, chopped
2 cups salsa
2 Tbsp tomato paste
salt and pepper to taste
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Place the peppers cut side down in a baking dish. Bake for 15 to 20 minutes until peppers are partially cooked. Remove from the oven and set aside.

In a large skillet, heat 2 teaspoons of oil over medium heat. Add the ground turkey, cumin, oregano, salt and pepper. Brown meat until its completely cooked. Drain any fat and then transfer the cooked meat to a bowl. In the same pan, add the remaining oil and add the vegetables. Cook until tender, about 5 minutes. Add in the cooked turkey mixture and stir to combine. Mix in the salsa and the tomato paste. Stir to combine and season with additional salt and pepper to taste.

Turn the peppers over and fill with the meat and vegetable mixture. Place cut side up back in the baking dish. Bake for another 15 minutes. With about 3 minutes left, sprinkle the cheese over the top of the peppers and return to oven to melt the cheese. Remove from oven and serve.

Source: Natural Noshing

Baked Turkey Meatballs and Spinach

Notice a change? I decided it was time for a new layout and some new colors.  Let me know what you think. I’m going to be working on a recipe index over the next couple of weeks and that will make things easier to find. Now if I only started it years ago, instead of waiting until I have over 400 posts. EEK…lesson learned!

I made these meatballs the other night. Ross and I both loved them, but my now picky daughter didn’t. I don’t know what happened to the girl who asked for salad for lunch when she was two and never gave me issues before with food….has now turned up her nose at almost everything I’ve made in the last week. What gives?!?! She’s been helping me with dinner and I was hoping that would get her interested again in eating food, but no luck. Any suggestions?

The meatballs were really moist and I loved the spinach in them. We ate them plain but they would be great in a meatball sandwich with some tomato sauce and melted mozzarella on top or topping a big plate of spaghetti. I halved the recipe since I only had one pound of ground turkey, but next time I make them, I’ll use the full recipe (which is shown below). They’re quick and easy to make and since I always have these ingredients in my pantry, I know this will be a good go-to-meal.

2 Tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
16 oz frozen chopped spinach (thawed, drained and squeezed to remove excess water)
2 Tbsp Worcestershire sauce
1/3 cup reduced-sodium chicken stock
2 1/2 lbs lean ground turkey
3/4 cup seasoned bread crumbs
2 large eggs

Heat the olive oil in a saute pan over medium heat. Add the onion, garlic, salt, pepper, oregano and red pepper flakes. Saute the mixture until the onion is soft and translucent. Add the drained spinach to the pan and mix together with the cooked onions. Add the Worcestershire sauce and chicken stock. Cook until most of the liquid has evaporated – I barely had any liquid in my pan. Remove from heat and allow to cool to room temperature.

Preheat oven 400 degrees. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Set aside.

In a large bowl, combine the ground turkey, bread crumbs, eggs and cooled spinach/onion mixture. Mix until all ingredients are combined. Make meatballs with your hands that are about 1 1/2 inches in diameter. Place them on the prepared baking sheet leaving a little room between each one.

Bake the meatballs until they are cooked through about 20 to 25 minutes. Remove from oven and serve immediately. For leftovers, you can freeze them after they have completely cooled.

Source: Home Cooking Memories

Hoisin Glazed Meatballs

Once again, I’ve been craving Chinese food and these meatballs did not disappoint! I saw the picture of these meatballs posted on Pinterest – notice my new button on the right, you can easily follow me now!
The hoisin glaze is amazing and I plan to double the recipe next time since it was so good and I like my meatballs with a lot of sauce. I was hesitant to make these since one the ingredients were water chestnuts and my husband despises them. I told him that it’s not like he’d be eating huge pieces of it that I’d cut them small and it would add crunch to the meatballs. I’m so glad he was willing to try them and both he and my daughter loved them! This is definitely another keeper recipe and would be great to make as appetizers for a party!

2 Tbsp reduced-sodium soy sauce
1 Tbsp toasted sesame oil
2 tsp ground ginger (the original recipe calls for fresh ginger but I never have it on hand)
½ tsp crushed red pepper
1 tsp sugar
1 Tbsp cornstarch
2 scallions, minced plus 4 more, sliced for a garnish
½ cup drained, finely chopped water chestnuts
1 lb lean ground turkey
¼ cup hoisin sauce
2 Tbsp fresh chopped cilantro
1 Tbsp freshly squeezed lime juice
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 
In a large bowl, combine the soy sauce, sesame oil, ginger, red pepper and sugar. Whisk in cornstarch until smooth. Stir in the 2 scallions that were minced and water chestnut. Add the ground turkey and combine well to incorporate all the ingredients.
Drop the turkey mixture in rounded tablespoons onto the prepared baking sheet. Lightly coat the meatballs with cooking spray and transfer to the oven. Bake until the meatballs are completely cooked through, approximately 15-20 minutes depending on the size.
While the meatballs are cooking, make the hoisin glaze. In a large bowl, combine the hoisin, cilantro and lime juice. Add the hot meatballs and gently stir to combine. Serve over brown rice and sprinkle the remaining sliced scallions over the top.

The Secret Recipe Club: Turkey Macaroni Skillet

This month’s assignment was from Everyday Insanity. I was excited when I received Cindy’s blog as my assignment. We have very similiar styles of cooking and I loved seeing all the posts about her grandkids!

I chose her Beefy Macaroni Skillet recipe. It’s a quick, one pot meal which is great for any busy family. I swapped out the ground beef in the original recipe for ground turkey.

1/2 lb ground turkey
1 small onion, diced
1 small can diced tomatoes
1/2 cup water or tomato juice
1/2 tsp salt
fresh ground pepper
3/4 cup small elbow pasta
1 cup frozen corn

In a large skillet, brown the ground turkey and onion. Drain any grease from the turkey. Stir in the tomatoes, water/juice, salt and pepper. Bring to a simmer.

Add the pasta and return to a simmer. Reduce heat to low and cover and cook for 12-15 minutes until pasta is tender. Stir often to keep the pasta from sticking to the bottom of the pan. Add the corn and heat through. Top with shredded cheese if desired.

Want to join The Secret Recipe club? Stop by Amanda’s Cookin’ and join the club!

Turkey Bolognese over Rigatoni

This is the second recipe using the tangy tomato ragout that I made last week. It was super simple and perfect for a quick dinner especially since we had to take Madeline to the doctor’s for an ear check. Unfortunely her appointment did not go well – she had a SEVERE ear infection. I am amazed at how much of a trooper she was and never complained at home. I have to thank daycare because they are the ones who called to tell me she had be saying her ear hurt. She’s doing much better and I’m hoping her re-check goes well!

Anyways, back to the food. Bolognese is a very rich and thick sauce. I know my husband would have preferred if I used ground beef, but I had ground turkey in the freezer, so that’s what he got!

12 oz rigatoni pasta or any tube shaped pasta
2 tsp olive oil
1/4 cup diced pancetta or turkey bacon
1 1/4 lb ground turkey
3 cups leftover Tangy Tomato Ragout
1 Tbsp dried oregano
1/2 cup grated mozzarella cheese

Cook the pasta according to the package directions. Drain and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the pancetta and cook for 3 minutes, stirring a few times. Add the ground turkey and cook 5 to 7 minutes until cooked through. Drain excess fat. Add the ragout and bring to a simmer for 5 minutes to heat through. Remove from the heat and stir in the oregano.

Divide the pasta into individual serving bowls. Spoon the sauce over the pasta and top with mozzarella cheese. Mangia!

Recipe adapted from Quick Fix Meals by Robin Miller

Quinoa Stuffed Peppers

I found this recipe while looking through one of my mom’s magazines and thought it was different. I’m used to making traditional stuffed peppers using rice and beef; but this was different and something I wanted to try. My husband was a little hesitant to try it, I think quinoa scares him, but he ate 2 halves and took leftovers for lunch today. It was really good and a nice change from rice and beef stuffed peppers. It’s a lot of steps, but trust me, it’s worth it!!!!

1 can (14.5 oz) diced tomatoes, undrained
1 cup water
½ cup quinoa, rinsed
4 large green peppers
¾ lb ground turkey
1 large onion, finely chopped
3 garlic cloves, minced
3 tsp dried parsley flakes
2 tsp paprika
½ tsp salt
¼ tsp crushed red pepper flakes
¼ tsp ground pepper
2 cans (8 oz each) no-salt-added tomato sauce, divided
¾ cup frozen corn, thawed
½ cup shredded reduced-fat cheddar cheese
Drain tomatoes reserving juice and set aside. In a small saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa. Reduce heat and simmer uncovered for 15-20 minutes or until all the liquid is absorbed.
Meanwhile, cut peppers in half lengthwise and remove seeds.
In a large skillet, cook the turkey, onions, garlic, parsley, paprika, salt, red pepper and pepper over medium heat until meat is no longer pink. Drain any excess juices and fat. Stir in one can of tomato sauce, corn and quinoa and tomatoes. Heat thoroughly over medium heat.
Spoon the stuffing mixture into the pepper halves. Place in a 13×9 in baking dish coated with cooking spray. Combine the reserved tomato juice and the remaining can of tomato sauce; pour over peppers.
Bake at 350 degrees for 30-35 or until peppers are tender. Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted.
Recipe adapted from Taste of Home Healthy Cooking Magazine

Creamy Taco Mac

I’m still continuing trying to eat healthier and eliminating processed foods. This recipe is fairly healthy – I used fat free cream cheese and sour cream. It’s still nice and creamy and tastes great as a leftover too! It very similiar to Hamburger Helper, but uses ground turkey instead.
1.25 lbs ground turkey

1/2 onion, chopped

8 oz dry pasta + 1 cup reserved pasta water
1 16oz jar of salsa
4 Tbsp mild taco seasoning
3 oz cream cheese
1/2 cup sour cream
salt & pepper
1 cup shredded Mexican cheese, plus more for garnish
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness

Pasta Roll-ups with Spinach & Turkey

One of my resolutions for 2010 is to eat cleaner. We eat fairly clean, but I’m always looking for new recipes. I was looking at Clean Eating Magazine and came across this recipe. I made it tonight for dinner and it was so good! My daughter kept saying how yummy it was and ate everything off her plate!

1 tsp. extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb ground turkey breast
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 28-oz can whole tomatoes in juice
1 tsp salt
8 sheets dried high-protein or whole-wheat lasagna
1 10-oz box frozen chopped spinach, thawed
1 15-oz container non-fat ricotta cheese
1 egg
3/4 cup shredded reduced-fat mozzarella cheese

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.

Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
Spread 1 cup of cooked tomato sauce into bottom of a 9″ x 10″ casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.