 This recipe comes from Simply Ming: One Pot Meals, one of my favorite cookbooks. If can also be made with chopped turkey. For a complete meal, I serve this with steamed broccoli.
This serves 4 and takes about 45 minutes to prepare. Ingredients: -1 lb penne -Extra virgin olive oil -2 shallots -2-3 cloves garlic -1/2 c panko -1 lb ground chicken -2 eggs -1 bunch scallions -32 oz jar tomato sauce -20 basil leaves Steps: 1) Prepare pasta -Boil water in large pot with salt added -Add penne -Cook about 10 minutes or as directed on package -Drain in cold water -Drizzle with olive oil 2) Steam Broccoli -Cut broccoli into spears -Add to medium saucepan with steamer -Bring water to boil and steam for about 15 minutes 2) Make meatballs -While penne is cooking, mince shallots and mince or grate garlic -Thinly slice scallions -Heat 2 TBS olive oil in large skillet -Saute onions & garlic until softened and lightly browned -Mix together panko, chicken and eggs -Add onion & garlic mixture -Season with salt and pepper -Heat 2 TBS olive oil in skillet over medium high heat -Wet hand and form meat mixture into meatballs -- size of golf balls -Add meatballs, working in batches -Saute meatballs until all sides are brown, 4-5 minutes -Add scallions, tomato sauce and basil to pot -Add all meatballs to pot, reduce heat to medium-low and simmer 10 minutes 3) Serve -Mix pasta and meatball with sauce together in large bowl -Serve pasta and steamed broccoli Enjoy!
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 This is an easy and quick meal to prepare. You can have dinner ready in under ½ hour. It’s light and tasty. The meatballs can be frozen and reheated.
This takes about 30 minutes to prepare start to finish and serves 4 people. Ingredients: -1 TBS sunflower oil -1lb ground chicken or turkey -1/3 c minced scallions -3 TBS peeled, minced fresh ginger -1 egg -2 cloves garlic, minced -2 tsp toasted sesame oil -2 tsp soy sauce -1/4 tsp salt -1c or 1 bag of instant brown rice -1 bunch of broccoli -few large leaves of bibb lettuce Steps: 1) Prep -preheat oven to 450 degrees and brush baking sheet with sunflower oil -wash several leaves of bibb lettuce -mince scallions, ginger, garlic and mix together with chicken, egg, salt, sesame oil and soy sauce -make 1 ½ inch meatballs from mixture -put meatballs on baking sheet and brush with sunflower oil 2) Cook meatballs, rice and broccoli -bake meatballs for about 13 minutes or until browned and fully cooked -bring large saucepan of water to a boil -add bag of rice or follow directions on package -put a few inches of water into saucepan with steamer -bring to a boil -cut broccoli into individual pieces with stems -add broccoli to steamer, cover, and steam for 10-15 minutes 2) Serve -serve meatballs on bibb lettuce with Asian chili sauce along with brown rice and broccoli Enjoy!  This is a great middle-of-the-week meal. I open up my spice drawer and go to town. Really tasty and good for you!
This takes about 35 minutes to prepare start to finish and serves 4 people. Ingredients: -3 TBS olive oil -1 tsp dried basil -pinch of cayenne -1 tsp dried chili powder -1 tsp dried cumin -1 tsp dried dill -1 tsp turmeric -1 tsp of salt -small onion or large shallot -1 lb firm tofu -small head of broccoli -4 sundried tomatoes -2 TBS capers -2 TBS kalamata olives -2 TBS low-sodium soy sauce or coconut amino acids -1 lb whole wheat penne -1/4 c grated parmesan cheese (optional) Steps: 1) Prep -bring large pot of salted water to a boil -heat large skillet to medium low heat with 2 TBS olive oil -chop onion or shallot into small pieces -- I use a mini-chopper for this -dice tofu into small pieces (1/4-1/2 inch) -slice broccoli from the head into small pea sized pieces 2) Prepare pasta -add penne to boiling water and cook following directions on package (about 10 minutes) -drain and set aside 3) Sauté tofu, veggies and spices -add onions or shallots to skillet with basil, cayenne, chili powder, cumin, dill, turmeric -sauté and stir until onions soften (not brown) -add tofu to skillet and sauté for about 15 minutes -add broccoli to skillet and sauté for several minutes -add capers, olives, sun-dried tomatoes, soy sauce to skillet and continue to sauté -add cooked and drained pasta to skillet -combine all ingredients and serve Enjoy!  I often make this for lunch when I want a warm, comforting dish. It's a great way to use up foods and leftovers in your fridge. You can be really creative with this recipe. It's fine to substitute different protein, veggies and nuts.
Ingredients -2 TBS sunflower oil -2 cups cooked brown rice -2 eggs -1/2 c chopped cashews -1 chicken hot dog -2 scallions -1 c fresh broccoli -4 baby carrots -2 cloves garlic -2 TBS low-sodium soy sauce -1 TBS rice wine vinegar -1/2 TBS sesame oil -1/2 TBS mustard Steps 1) Prep Ingredients -Make 2 cups of brown rice -Scramble 2 eggs -Toast 1/2c chopped cashew -Dice 1/2 TBS fresh ginger -Dice 1 chicken hot dog -Chop 2 scallions -Finely chop 1 c fresh broccoli -Dice 4 baby carrots in mini-chopper -Mince 2 cloves of garlic 2) Make Dressing -In small bowl, mix together 2 TBS low-sodium soy sauce, 1 TBS rice wine vinegar, 1/2 TBS sesame oil, 1/2 TBS mustard 3) Stir Fry -Heat 1 1/2 TBS sunflower oil over medium high heat to high heat -Add chicken hot dog, scallions, ginger and mix for several minutes -Add broccoli, carrots, garlic & continue stirring for a few minutes -Add rice & keep stir-frying until rice gets brown & a little crunchy 4) Mix Together -Add dressing to stir fry and contine mixing -Add scrambled eggs & cashews Enjoy! |