 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!  I got this recipe from the Boston Globe Magazine in an article written by Christopher Kimball. It's the first thing that I cooked on the grill this spring.
This takes 10 minutes to prepare the spice rub. After the chicken is covered in the spice mixture, it needs to rest for 45 minutes. Then it's grilled for about 1/2 hour. This recipe serves 4 people. Ingredients: -Extra virgin olive oil -3 cloves of garlic -1 TBS ground sumac (or 1/2 TBS lemon zest; 1/2 TBS black pepper; 1/2 tsp salt) -2 tsp ground coriander -2 tsp curry powder -1 tsp garam masala -1 tsp paprika -3/4 tsp ground cumin -1/2 tsp ground cardamon -1/2 TBS salt -1/2 tsp pepper -package of 4 bone-in chicken thighs -package of 5-6 drumsticks Steps: 1) Prepare spice rub -Mince or grate garlic -Combine 1 1/2 TBS olive and garlic in small skillet over low heat -Stir until fragrant, but not brown, about 2 minutes -Transfer to a small bowl -Stir in all the spices to make a paste 2) Rub spice paste onto chicken -Rub the paste between the skin and flesh of the chicken evenly -Rub remainder of paste over the skin -Let stand at room temperature for 45 minutes 3) Grill -Prepare grill for indirect cooking -Turn all burners of gas grill to high and heat covered for 15 minutes -Clean and oil the cooking grate -Keep 1 of the burners on high and the other on low heat -Place chicken thighs skin side up and drumsticks on low heat side -Cook for 15 minutes -Rearrange chicken so that the pieces away close to the high heat side are moved to the cooler side and vice versa -Cook another 10 minutes -Flip each piece of chicken over and move to high heat side of grill -Cook another few minutes until skin is lightly brown and crisp -Transfer to a platter Enjoy! A good roast chicken makes almost anything possible. It's great for company or a comfort food meal at home. This is one of my favorite recipes. It's a whole meal in one roasting pan.
This takes about 20 minutes of prep time, requires 1 1/2 - 2 hours in the oven and serves 4 people. Ingredients: -whole chicken - 2/3 c extra virgin olive oil -1 lemon -few sprigs of fresh rosemary, thyme or oregano -8 garlic cloves, unpeeled -1 lb small, new potatoes -1 eggplant -1 red pepper Steps: 1) Prepare chicken -Preheat the oven to 400 degrees -Rub chicken all over with olive oil -Place 1/2 of the lemon & 1-2 sprig of herbs inside the cavity of the chicken -Please bird breast side down in large roasting pan -Roast for about 30 minutes 2) Prepare vegetables -Chop eggplant into 1 inch pieces -Remove seeds from red pepper & cut into 1 inch pieces -If potatoes are on the larger side, cut into quarters 3) Add potatoes to chicken -Remove chicken from the oven & season with salt -Turn chicken over -Paste with juices from pan -Add potatoes to roasting pan, pour enough olive oil to coat -Roast for an additional 30 minutes 4) Add vegetables -Add eggplant, red pepper, garlic cloves, remaining sprigs of herbs to pan -Slice remaining 1/2 lemon and add to pan -Drizzle vegetables with remaining olive oil -Season with salt and pepper -Return to oven for additional 30-50 minutes -Baste and turn vegetables every 15 minutes -Chicken is finished when meat thermometer is at 165 degrees or when juices run clear 5) Serve and enjoy!! This is a quick and easy recipe. It takes about 1/2 hour to prepare and serves 4 people.
This is adapted from 20 Minute Menus which has other healthy recipes that can be prepared in a short amount of time. Ingredients: Chicken and Veggies -1 lb boneless chicken thighs -1 bunch of broccoli -12 baby carrots or 2 whole carrots or 1 c grated carrots Sauce -1 1/2 in piece of fresh ginger, minced -3 TBS tahini -1 clove garlic, minced -1 TBS Oriental Chili Sauce -3 TBS water -3 TBS rice vinegar -2 TBS low sodium soy sauce -10 inch whole wheat tortilla wrappers -hoisin Sauce Steps: 1) Cook chicken and veggies -Place chicken thighs in large skillet and add just enough water to cover -Wash broccoli and chop into small pea size pieces -Grate carrots by hand or in food processor -Add broccoli and carrots to skillet covering the chicken -Cover, bring to a boil, reduce heat and simmer for 7-8 minutes 2) Cook brown rice or heat tortillas -Submerge package of rice in 1 quart of water in microwave-safe bowl -Microwave for 10 minutes Note: you can also place bag of rice in 1 quart boiling water for 10 minutes -preheat toaster oven to 400 degrees -Wrap tortillas in foil; place in oven for 10 minutes 3) Make sauce -Mix together ginger, garlic, sesame paste, chili sauce, rice vinegar and sauce (I use a mini food processor for this.) -Put in large bowl 4) Combine ingredients -Remove chicken, cool, cut into strips and place in large bowl -Strain the veggies, saving the liquid -Add veggies to bowl -Add 3 TBS of liquid (chicken broth) and sauce to bowl -Mix together well Note: the remaining liquid is a delicious chicken broth. I often have it as a bowl of soup. Or, you can save it for the next time you need chicken broth in a recipe. 5) Serve -Spoon hoisin sauce on tortillas or serve with brown rice -Add chicken and veggie mixture -Enjoy! |