I know something is a hit when I have the three men at the table plotting ways to have more and fighting with one another as to if they should split it or just have a whole or maybe nothing at all. This went on for about 5 minutes. Inner food fighting is the surest sign that the food was a hit. Of course when I looked at all three of them (my brother, roommate and boyfriend) they were all practically laying on top of the table shoveling the food into their mouths.
These are relatively easy and give you the option to add or take out ingredients.For example I would have loved to add beans but someone didn’t like them so I skipped it. Also you can taste as you go so you can make it as spicy or sweet as you like.
- 1 lb. Ground Turkey
- 1 Chopped Red Pepper
- 4 Cloves of Garlic Chopped
- 1 Tbsp. Garlic Powder
- 1 tsp. Cumin
- ½ tsp. Cayenne Pepper
- 1 tsp. Chili Powder
- 1tsp. Paprika
- 1 tsp. Cocoa Powder
- 1 tsp. Oregano
- Salt & Pepper to Taste
- 1 Can of Corn
- 1 Bag of Cheddar cheese
- ½ of a container of salsa
- 1 large glass baking dish or throw away aluminum tray
- 1 package of flour tortillas
*All the dry spices are a guestimate in terms of measurements – so taste as you go and add more of something as you see fit.
*PREPARE THE RICE FIRST – the timing will be perfect for when the meat is done.
*The onions should be done the same time as you are making the meat. They don’t have to be constantly stirred so don’t feel like this is overwhelming to have three burners going at once. If anything open a window because it will get hot.
Sprinkle a medium sized sauté pan with some olive oil to prevent sticking and put the flame on a high heat. Once the pan is hot, add the chopped peppers and fresh garlic. Sauté for 5-7 minutes then remove from the pan and set aside. Using the same pan add the ground turkey and lower to medium heat. Using a wooden spoon, break up the meat. Keep breaking it up and stirring until the meat is no longer pink. Once the meat is done, use a strainer to strain the meat from the pan. This removes the excess water created by cooking the meat. Put the “dried” meat back in the pan and add all the dried ingredients and corn. Combine well (keeping the temp at medium to medium low heat) and taste as you go. Once the meat is at your desired taste, turn the heat off.
Pickled Red Onion
- 1 Red Onion – chopped
- ½ tsp. Red Wine Vinegar
- 1 packet Splenda or Equal
Using a small sauté pan, heat up a little olive oil – enough to lightly spread across the pan, once the pan is hot add the onions. Stir on and off so they don’t burn and once they become “see-through” add the red wine vinegar as well as the sweetener and stir well. Continue to stir until they become caramelized – a darker shade but not burnt!
Pre-heat your oven to 350 degrees.
Arrange the meat and rice in your flour tortilla and sprinkle with the onions and a little cheddar cheese.
Roll the tortilla tightly closed and place seam side down on either your glass baking dish or aluminum tray. Arrange all your other tortillas the same way. Once the tortillas are all rolled spread a light layer of salsa on top of each one and heavily cover them with cheddar cheese.
Place in the oven for 15 minutes or until heated through and cheese is melted.
Makes 8 small Tortillas
Lets Talk Lunch!
It always amazes me how most people who are in the working world eat out for lunch every day. I try to limit myself to going out to eat only once a week. For most people they are either too lazy to make a yummy lunch or will bring a lunch but it will be plain boring and yuck. This wrap is easy, delicious and healthy! It might seem like its small and won’t be enough for lunch, but with everything I put in it, it makes me full without sleeping at my desk like a burger would do to me.
I always buy these ingredients every time I go to the store which is why this is perfect because using crazy condiments you can make it different every day.
This wrap in particular has avocado, “Deli Fresh” Turkey ( 60 calories for 6 pieces), sliced cherry or grape tomatoes, laughing cow cheese spread and a drizzle of Balsamic vinegar in a “Flat Out” wrap (under 100 calories and still delish!
- 6 pieces of deli fresh turkey or chicken slices
- A half of an avocado
- 3 grape tomatoes cut in half
- One wedge of laughing cow cheese (garlic and herb)
- A drizzle of balsamic vinegar
This is the step to making the wrap:
- Spread laughing cow wedge all over wrap
- Smash the avocado on one side of the wrap
- Lay the sliced tomatoes on top of the avocado
- Drizzle with Balsamic
- Lay the turkey slices last
- Wrap in tin foil put in your lunch baggy and enjoy later!!!!
Super Bowl Sunday in my opinion is an American holiday and I bet if it happened on a Monday we would all have the day off from work. Being that it’s a holiday, it often is accompanied by an abundance of food. Every party that you went to I’m sure had the staples: chips, dips, wings and probably something else you’ll regret eating later.
Turkey sweet & sour meatballs are the easiest and most rewarding appetizer that is great for a Super Bowl party and can be carried into any party you might have in the future. I make them with ground turkey instead of beef because I’m just trying to salvage something not so bad for me out of anything I consume on Super Bowl Sunday.
It’s something that will wow your guests and consists of minimal ingredients you might have in your pantry. The bread bowl is a great way for your guest to enjoy the leftover sauce after the meatballs are all gone (which trust me it will happen faster than you think). You cannot go wrong with this great appetizer so if you make it let me know how it goes!
- 1 lb Ground Turkey
- 1 egg
- 3-4 tbsp. breadcrumbs
- 1 can Tomato Sauce
- 1 can Jellied Cranberry Sauce
In a 3 QT sauce pan add the last two ingredients. Break up the cranberry sauce – no need to mix. Simmer on low heat and as the sauce heats make the meatballs.
To make the meatballs combine the first 3 ingredients in a bowl and using your hands combine very well. Once all combined form them into tiny balls, trying your best to make each meatball the same size – no bigger than a nickel in size. As you are forming the balls place them into the sauce mixture that is heated on the stove as you go. You don’t want the mixture to ever exceed a light simmer.
Once all the balls are in the sauce, cover and let simmer for 20 minutes THEN STIR (this should be the first time you stir the meatballs with the sauce to prevent breakage. Once stirred continue to heat up for another 30 – 40 minutes.
They should come out moist and delicious.
You can serve them in a regular bowl with some toothpicks or to fancy it up you can create a bread bowl using large round sourdough bread. Cut out the center of the bread and continue to scrape out the insides of the bread leaving a strong enough layer to hold all the meatballs while still leaving enough of the bread to create a strong wall. Toast the bread in either the toaster (or the oven at 350 degrees for about 8 minutes); pour the meatballs and the sauce in the bread bowl and serve.
On the menu:
Turkey Meatballs in a red wine tomato sauce
Spaghetti Squash with diced tomatoes
Kicked up string beans
*Average side salad
Turkey meatballs are warming, easy and delish. These are three of my favorite things involving food. I need the food I make to be delicious, I like when it’s easy because on the weeknights I don’t have much time and I love when food warms a person’s insides. Not just hot food on a plate, but it makes you feel at home, relaxed and loved, it is what truly defines a home cooked meal and is why I’m convinced that people can taste love in food. I think turkey meatballs do just that, or at least I hope they do!
RED Tomato Sauce
- 1 jar plain tomato sauce
- 1 onion – chopped
- ½ cup chopped fresh basil
- 5 garlic cloves – chopped
- ½ cup red wine
Combine all ingredients into a Pyrex square baking dish (13 x 9) and mix well.
- 2 lbs. ground turkey
- 2 eggs
- ¼ – ½ cup breadcrumbs – depending on if they turkey needs more breadcrumbs to hold them together
- 3 garlic cloves – chopped
- ¼ cup finely grated pecorino romano (or parmesan if you have ti on hand)
*Yields 13- 15 LARGE meatballs
Preheat Oven to 375 Degrees
Combine all the ingredients in a bowl and mix together with your hands (yes using your hands)
Form into large balls using your hands to form 13 – 14 meatballs (about 2 inches in diameter). If you rather have smaller meatballs it will only change the cooking time. Lay the meatballs on top of the sauce and spread some of the sauce on top of the meatballs (see above for sauce recipe) and cook for 45 minutes or until no longer raw inside.
- 1 ½ – 2 lb. Spaghetti Squash
- 1 can diced tomatoes
- 1 tsp. oregano
- 1 tsp. thyme
- 1 tbsp. chopped fresh basil
Chop the ends off of both sides of the squash and then slice lengthwise in half.
Using a fork scrap out the seeds. Lay the squash cut side down on a glass Pyrex filled with a layer of water on the bottom (this helps steam the squash). Peirce the squash with a fork in about 3 places and place in the oven for 45 – 60 minutes depending on the size. You will know when it is done when you can pierce the squash easily with a fork.
Let the squash cool so you can handle it and remove from the baking dish. Scrap out the squash using a fork which will make it have a stringy consistency (and it’s crunchy too!). Add in all the other ingredients stir and serve.
Kicked Up String Beans
- 1 lb. String Beans
- 1 tbsp. Olive Oil
- 3 Garlic Cloves chopped
- 1 tsp. Red Pepper Flakes
Heat the olive oil in a sauté pan and once heated add the chopped garlic and sauté until brown. Add the string beans and cook for about 10 minutes on medium heat. In the last 2 minutes add the red pepper flakes and toss around to combine. Remove from heat and serve.