Turkey Meatballs

This is by far my favorite meatball recipe ever. You can use these meatballs in a sauce over noodles or to make a meatball sandwich. This time I decided to make sandwiches. This recipe makes 24 regular size meatballs or 10-12 flatter sandwich size balls.

Ingredients:

1lb ground turkey

1/4 cup bread crumbs

1/2 tsp sea salt

1/2 tsp black pepper

1 tsp crushed oregano

1 tsp crushed rosemary

1 cup chopped spinach (thawed)

4-5 tbsp diced garlic

2 tbsp olive oil

1/4 cup diced mushroom (optional)

1 jar marinara sauce

Directions:

Mix turkey, bread crumbs, salt, pepper, oregano, rosemary, spinach and garlic (and mushrooms if you're using mushrooms) with hands. Do not over mix as it will cause the meatballs to become tough. Over medium heat, warm oil in frying pan. Once oil is hot place meatballs in oil and brown for 3-4 minutes per side. Brown 3 sides. Drain oil and pour marinara sauce over meatballs. Lower heat and simmer 20-30 minutes. Serve.

After preparing the meatballs I saute baby portobello mushrooms and onions and toast the bun. Then put the meatballs on the bottom bun sprinkle some parmesan cheese, the sauted mushrooms and onions, and some lettuce (I use spinach).

Serves about 4

Tortilla Soup

Big Flavor, Little Effort.

Seriously the most time consuming aspect of this recipe is making the tortilla strips. If you really want to cut down the prep time you can purchase corn chips and get about the same result (just look for unsalted or lightly salted)

When I was on my diet (I couldn't tell you which one anymore, there are too many to remember) I'd order a bowl of tortilla soup with corn tortillas every time my office mates and I would go to the Mexican restaurant around the corner. That's why I love this recipe - I can make it any time I please (and during the cooler months - seems to be at least once a month!)

Ole!

Ingredients:

6-6" corn tortillas

1/4 cup peanut oil

1/2 cup sliced onion (1 small onion)

2 cloves garlic, finely chopped

1 medium jalapeno

3 cups chicken broth

1 can (10oz) Rotel diced tomatoes and chile peppers

1/2 teaspoon course salt (kosher or sea salt)

1 1/2 cups shreaded chicken (1 large can chicken)

1 ripe medium avocado

1/2 cup shredded Monterey Jack cheese

Chopped fresh cilantro

1 lime wedge (for taste)

Directions:

Preheat oven to 200 degrees. Place the tortillas on a cookie sheet and bake for 10-15 minutes or until they are dry and slightly crisp. Cut tortilla in half, then into 1/4" strips.

In 3 quart saucepan heat oil over medium-high heat. Fry 1/2 tortilla strips in oil until slightly brown. Set aside on paper towel.

In remaining oil cook onion for 3-5 minutes stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are tender. Stir in broth, tomatoes, chicken, remaining tortilla strips and salt. Heat to boiling. Reduce to low; cover and simmer 30 minutes.

To serve, peel and pit avocado and cut into thin slices. Ladle soup into bowls and top with fried tortilla strips, avocado, cheese and cilantro. Serve with lime wedges.

Mexican Nacho Casserole

Ingredients:

1lb lean ground beef

1 medium onion, chopped

1 bell pepper, chopped

1/4 cup minced garlic (about 2 cloves)

1 15oz can black beans, drained

2 14.5oz can Zesty Chili Style diced tomatoes

2 tsp chili powder

1/2 tsp ground cumin

6 oz tortilla chips

2 cups cheddar cheese

1 tbsp olive oil

1 medium avocado

Directions:

Preheat oven to 350 degree. Grease 3qt casserole pan.

In large skillet brown the ground meat with onions in olive oil, until meat is no longer pink and onions are tender. Add bell pepper and garlic, cook 3-5 minutes or until bell pepper is tender. Add black beans, chili powder, diced tomatoes and cumin. Simmer for 15 minutes.

Break up tortilla chips. Place half of the chips over the bottom of the casserole dish. Layer half the meat mixture of the chips, sprinkle with half of the cheese. Cover the cheese with the remainder of the meat mixture, layer the remainder of the tortilla chips and sprinkle with remaining cheese.

Bake for about 20 minutes, or until bubbly and the cheese is melted.

Serve with slices of avocado.

Chicken Vegetable Soup

When summer gives way to fall and the leaves begin to change something inside me craves a warm bowl of soup.

I'm typically not a soup fan, as I seem to favor the more solid foods, but this soup is one of my all time favorites. I especially love the green beans in it and tend to add a handful or two extra into the soup.

Ingredients:

1tbsp Olive Oil

1tbsp butter

1 medium onion, chopped

2 carrots, chopped

1 1/2 handful whole green beans

1/3 cup mushroom, chopped

4 1/2 cups chicken broth or stock

3 cups water

1/4 cup parsley, chopped

2 boneless skinless chicken breasts, cooked and shredded

(optionally you can use 1 can chicken, drained)

Directions:

Melt butter and oil in frying pan and saute onions and carrots until tender, add mushrooms and saute an additional 3 minutes.

Place water, chicken stock, parsley, chicken and green beans into slow cooker and turn on low. Add onions, mushrooms and carrots after they've been sauted. Cover and allow to simmer on low for at least 1 hour (I let mine simmer for 8 hours).

Optionally:

You can add potato, noodles, celery, peas or any other item to the soup. Just remember potato and noodle will soak up some of your broth so you may need to add more.

Also, if you don't have a slow cooker, prepare the onions, carrots and mushrooms in a soup pan and then add all the additional ingredients after the items are sauted until tender. Cover and simmer for 20-30 minutes.