Archive for the category “soup&sammieSaturday”

light turkey meatballs


{{ light turkey meatballs }}

my husband loves this recipe.  just not sure where it came from. 

Stock the freezer with these healthy meatballs and, when the mood strikes, try them over pasta, on a sammie, or even in salad.
3 slices whole-wheat sandwich bread*
¼ cup whole milk
1 ½ pounds ground turkey ( 93% lean, dark meat )
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
1 ½ teaspoon coarse salt
½ teaspoon ground pepper

Place bread in food processor; pulse until fine crumbs form.

In a small bowl, mix breadcrumbs with milk; set aside.

In a large bowl, combine turkey, scallions, garlic, parsley, egg, salt, pepper, and breadcrumb mixture; mix gently with a fork.

With hand, form mixture into ball, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.

To freeze:

Place baking sheet with meatballs in the freezer, and freeze for about 1 hour to set their shape; transfer the frozen meatballs to an air-tight container or resealable plastic bag, and freeze for up to 3 months.

For sliders:

Heat broiler, with rack set 4 inches from heat.

Lightly oil a rimmed baking sheet; place meatballs on sheet. Broil, turning occasionally, until cooked through, 10 to 12 minutes.

Place meatball inside slider rolls, and top with your favorite BBQ sauce.

For Spaghetti & meatballs:

In a skillet, heat 1 tablespoon olive oil over medium-high heat. Cook frozen meatballs until browned, 5 to 7 minutes.

Add 1 ½ cup store-bought marinara sauce and ½ cup water; cook until heated through, about 5 minutes. Cook 8 ounces favorite spaghetti; toss with sauce.

*You can substitute dry ( boxed ) bread crumbs, but it won’t be the same.
I think about 1/3 cup of dry crumbs might provide a similar amount of “filler” as the 3 slices of fresh bread.


vegetable soup

{{ vegetable soup }}

i love this + my family loves it = it’s a keeper.

Found this recipe in one of my favorite cookbooks { from the kitchen of Two Sisters }
Made it.  Loved it.  And wanted to share it.


¼ cup olive oil
2 cups yellow onion — chopped
4 garlic cloves — minced
8 cups vegetable stock  { 8 cups = 64 oz. } *
1 (28-ounce) can diced, peeled tomatoes { my favorite:  Muir Glen fire-roasted diced tomatoes}
1 ½ cups potatoes — unpeeled and cubed
1 cup carrots — sliced
1 cup celery — chopped
1 tablespoon sea salt
½ teaspoon ground pepper
3 cups fresh spinach — chopped { optional }
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
4 teaspoons Bragg Liquid Amino


Saute onions and garlic in oil until tender.

Add the vegetable stock, tomatoes, potatoes, carrots, celery, salt, pepper, and cayenne.

Bring to a boil.

Reduce heat, cover, and simmer for about 20 minutes or until the potatoes are tender.

Stir in remaining ingredients.

Cook until thoroughly heated.


Serves 6-8

* I like Imagine Organic Vegetable Broth.
* you could also add in some organic frozen peas, corn and/or  green beans.

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