Turkey Meatball Subs

Haven't had this yet, it's getting ready for tonight!

But I thought that since I have a moment, I would post it.

I am hoping it is yummy!

Turkey Meatball Subs

Meatballs:

1lb ground turkey

1/2 c dry breadcrumbs

1 egg, beaten

1/4 c finely chopped onion

1/2 tsp each of salt and pepper

1 tsp oregano

1/4 parsley

Mix all together and bake at 400 degrees for 12 minutes. I recommend spraying your baking sheet.

1 jar of your favorite pasta sauce--- homemade would be even better, but I'm lazy!

add meatballs to sauce and place as much as you like on each of 4 sub rolls, we'll toast ours

Grated mozzerella to top the meatballs--- if you want to melt the cheese put the sandwich under the broiler for a few minutes.

**** I'll let you all know how they are!***

*** I really liked the sandwich! I though the meatballs were very tasty! Jake was surprised after biting into a meatball because I omitted the "turkey" part. But he said they were good. The kids loved the meatballs too! Overall I call it a successful meal!***

Peach Chicken

I know, "peach and chicken probably shouldn't go together....or at least that is what I thought before. Now I know its a yummy thing! I am posting this as published in the magazine. But I will also add the things I have changed.

Peach Chicken
Simple and Delicious

1 can sliced peaches, in syrup
2 t cornstarch
¼ c peach preserves (or jam)
1 T chicken broth
¼ seasoned bread crumbs
¼ c Parmesan cheese
¼ t salt
¼ t pepper
4 boneless skinless chicken breast halves
2 T butter (or margarine)
2 green onions, chopped
Hot cooked pasta

Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and broth, set aside.

In a large resealable plastic bag, combine bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 T butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.

*its better with rice instead of past
*I hardly ever have green onions on hand so I just chop an onion and put it in with the sauce.
*next time I cook this I will bake the breaded chicken instead. It will be healthier and probably just as good.
*I have also eaten this with chicken soaked in soy sauce and 7 up and then BBQ. It was yummy!
I have also used Olive Oil instead of butter. I couldn't tell much. I have never "added remaining butter" when making the sauce.
*I never had just 1 T of broth sitting around so I plop a chicken bullion and 1/2 c of water in there too.

Easy Pumpkin Spice Muffins

1 boxed Spice cake mix (do NOT add any of the wet ingredients)

1 small can pumpkin (or half of the big can)

Chocolate chips (optional, to some!)

Nuts (optional)

You mix the cake mix and pumpkin together, then add the chocolate chips and nuts if you want. I baked mine in greased mini-muffin cups at 325 degrees for 20 minutes.

Seriously, delicious!

Cooking Differently

I would like to preface these three recipes with a story. Last night we had the Moraccan Stewed Chicken, which we all enjoyed. Jake asked if I was cooking like "this" because he's fat. I told him "no," it's because I am! I am making it a goal to eat foods that make me feel good. Each of these recipes is chock full of fresh, filling ingredients! I'm also trying to incorporate one meal a week that is meatless (including chicken), but still filling and good for us. We've started eating salmon on that night, this week I am trying a shrimp recipe (I'll post it after we've tried it).

When I made this curry, Jake took one look and said "No chicken?" Afterwards he told me it really was filling! So here's to eating differently and changing my husband's "it's not dinner without meat" way of thinking!



Chef Meg's Slow Cooker Vegetable Curry
1 tbsp canola oil
2 carrots, sliced 1.4 in thick
1 onion, sliced
3 cloves garlic, sliced
1 tbsp curry powder
1/2 tsp ground turmeric
1./2 tsp cayenne pepper
5-4 yukon gold or red potatoes, quartered
8 oz green beans, fresh or frozen
3 cups garbonzo beans, drained and rinsed
1 c tomatoes diced (I used canned)
2 c vegetable stock (I used chick broth)
1/2 c frozen peas
1/2 c coconut milk

Heat oil in pan, add carrots and onions; saute 3-4 minutes. Add spices and garlic to the pan, cook until spices become fragrant, about 2 minutes. Transfer veggies to crockpot. Add remaining ingredients except for peas and coconut milk. Cook on low 5 1/2 hrs. 15 minutes before serving add peas and coconut milk. Sever over rice!

This recipe says it serves 8, so you may want to cut it in half. Next time I think I will add some cooked shrimp towards the end as well.
Enjoy!

*recipe taken from sparkrecipes.com*

Morrocan Stewed Chicken

Loved this one!
My favorite part may have been the smell!
So yummy. I ate mine over brown rice,
Jake and the kids had white.

Morrocan Stewed Chicken
l lb boneless skinless chicken thighs (I used breasts)
1 large zuchinni, cut into cubes
1 16 oz can garbonzo beans
1 14.5 oz can diced tomatoes
chopped fresh cilantro
1/2 tbsp olive oil
1 c chicken stock or water
1/2 cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon (the YUMMY smell)

Place oil in large saute pan or wide pot over medium high heat
Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 minutes per side. Add zuchinni and continue cooking, stirring often.
When zuchinni pieces have browned light add garbonzos, tomatoes, chicken stock, cayenne, cumin and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Season to taste with more salt and pepper; garnish with cilantro.
Enjoy!

*from my friend Gretchen, she got it out of a magazine)*

California Chicken Salad

This one is delish!
I served it with some yummy bread
and we all got enough to eat!

California Chicken Salad
Dressing:
6 tbsp honey
2 tbsp dijon mustard
2 tsp olive Oil
1 tbsp rice wine or apple cider vinegar

Salad:
3 boneless skinless chicken breasts
1/4 tsp garlic powder
1/4 tsp sweet chili powder (I used regular)
1/4 tsp salt
1/4 tsp freshly ground black pepper
Vegetable Oil Cooking Spray
1 tsp olive oil
3 ears of corn husked (I used frozen)
1 avocado, sliced
3 plum tomatoes, diced
1/4 small red onion, thinly sliced
2 tbsp pine nuts
3 slices turkey bacon, cooked according to pkg and crumbled (I cheated and used regular bacon)

Combine all dressing ingredients in blender. Sprinkle chicken with garlic, chili powder, salt and pepper. Heat skillet over high heat and add oil. When oil is hot add chicken. Reduce heat to medium high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink, 2 to 3 minutes.Cool chicken and thinly slice. Boil corn in medium saucepan 5 minutes; cook, then cut kernels off cob; place in bowl with remaining vegetables (I added the avocado at the end, nect time I will serve it on the side). Heat a dry pan over medium heat and add pine nuts, cook, stirring often until toasted; about 6 minutes. Place salad (vegetables) on platter and top with chicken, bacon, pine nuts and dressing.
Enjoy!
*from my friend, Gretchen, who got the recipe from a magazine*