Turkey Meatball Vegetable Soup

From Skinnytaste

SO good!  Everett ate 2 full bowls!  But labor intensive so start early.

Mini Meatballs (I do 1 lb. ground turkey, 1-2 egg whites, 1/4 c parm, 1/3 c breadcrumbs, 1 tsp salt)
32 oz. chicken broth
1 tbsp. olive oil
1 small chopped onion
1 cup diced carrots
1/2 cup diced celery
8 oz. zucchini (about 1 large), diced
2 cups chopped spinach
2-3 garlic cloves, minced
2- 14.5 oz. cans petite diced tomatoes
Parmesan cheese round (I didn't add this)
2 bay leaves
1-1/4 tsp Italian seasoning

Make meatballs (bake at 350 for about 20 minutes) and set aside.

Heat oil in Dutch oven and add the carrots, celery, onion and garlic.  Saute until tender, about 15 minutes.  Add the broth, tomatoes, Italian seasoning, salt and pepper; cook on low about 40 minutes.

Remove the bay leaves (and rind if added), and add the meatballs, zucchini and spinach.  Cover and simmer about 10 minutes.

Serve with grated parmesan on top.

Chicken Broccoli Casserole

From @realsimplegood on Insta

Gary LOVED.

Chicken from 1 rotisserie chicken, chopped
10 pieces of bacon, diced
1 bag riced cauliflower (TJs)
4 cups chopped broccoli
2 cups mushrooms, small dice
1/4 c flour
2 tbsp. minced garlic
1.5 c almond milk
1 tsp. salt and pepper

Preheat oven to 400.  Place bacon in dutch oven and cook until just crispy.  Remove with slotted spoon and place on paper towels.

Using same pan, add mushrooms and cook for about 2 minutes.  Add in the flour and garlic and stir to mix well.  Slowly add in the milk, whisking constantly for 2 minutes.  Stir in salt and pepper.

Add the chicken, cauliflower, broccoli and bacon and stir well.  Transfer to baking dish and bake for 25 minutes.

Instant Pot "Un" Stuffed Cabbage

Photo and recipe from Skinnytaste

Yummy.  Everett had two bowls then said he wanted more after football practice. ;)

1 lb. ground turkey
1-1/4 tsp salt
1 small/medium chopped onion
2 cloves garlic, minced
1 tbsp dried marjoram
8 oz can tomato sauce
1/2 tsp paprika
1 cup beef broth (I used 1 cup vegetable broth mixed with 1.5 c water)
1 cup cooked rice
1 head cabbage, chopped (I used almost 2 full 10 oz bags of TJs shredded cabbage)

Press saute button on the instant pot.  Spray with cooking spray then add beef and salt, cook until browned, about 5 minutes.  Add the onion, garlic, marjoram and pepper and stir.  Add the tomato sauce, paprika, and broth.  Cover and cook on manual for 15 minutes.

Quick release, then add the cabbage and cook on manual for 3 minutes.  Quick release then stir in the rice.
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Instant Pot Beef Stew

Photo and recipe adapted from here

I bought an instant pot and couldn't find any recipes I really liked (I think chicken from the instant pot comes out rubbery)...until this stew!  Both kids asked me to make it again tomorrow night so I think it's a keeper.

For Stew:

2 lbs beef chuck roast, fat trimmed, cut in 1-2" pieces (I used 1.5lbs cubed stew meat)
1 medium onion, thinly sliced
2 stalks celery, sliced diagonally
6 carrots, sliced diagonally (I would maybe do even more next time- my fav part)
1 - 14.5oz can petite diced tomatoes
1/2 cup water (I used slightly less than 1/2 cup)
2 tsp salt
1 tbsp sugar

For Thickening:
2 tbsp corn starch
1/4 cup water

*Preheat oven to 400 degrees.

Put all the stew ingredients in the instant pot and stir.  Select the stew/meat setting (35 mins).  Mix the corn starch and water for thickening and set aside.

After it's done, let it sit for 10 minutes before quick releasing the steam.  After quick release is complete, stir in the corn starch mixture.  Transfer the stew to a round casserole dish and place in oven for 15 minutes, uncovered.  This thickens the gravy and caramelizes some of the meat.

Asian Meatballs

Photo & Recipe from Gimme Some Oven

Meatball Ingredients:

• 1 lb. ground pork or ground beef
• 1 tsp. sesame oil
• 1/2 cup Panko or breadcrumbs
• 1/4 tsp. ground ginger
• 2 egg whites
• 2 garlic cloves, minced
• 1/4 cup thinly-sliced green onions
• optional garnish: toasted sesame seeds, sliced scallions 

Asian Sauce Ingredients:
• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Preheat oven to 350. In a large bowl, mix together meatball ingredients until well-combined. Shape into balls and place on a greased baking sheet. Bake for 20-25 minutes (turning halfway through). While the meatballs are baking, whisk together all of the sauce ingredients until blended.

Once meatballs have finished cooking, toss them in the sauce. Serve over brown rice and broccoli.  There will be extra sauce to pour over the rice.

Lettuce Wraps (PF Changs Knock Off)

Photo and recipe from Damn Delicious

1/2 Tbsp olive oil

1 lb ground turkey 

1/2 bag spinach, chopped (optional)

2-3 garlic cloves, minced

1 onion, diced

1/4 c hoisin sauce

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 Tbsp grated ginger

1 tsp sriracha (optional)

1- 8oz can water chestnuts, drained and chopped

2 green onions, thinly sliced

1 head butter lettuce

Heat oil in a large pan over medium high heat.  Add turkey, season with salt and pepper, and cook until browned.  Add spinach and mix until wilted, if you are adding spinach- not in original recipe but adds more greens.

Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger and sriracha until onions are translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes.

Mexican Casserole

Turkey Chili Stuffed Acorn Squash

Photo and recipe adapted from skinny taste

This is my new favorite recipe.  So delicious.  Even Everett said, "mom I'm eating this SO fast because it's SO good." ;)

INGREDIENTS:

• 2 acorn squash, halved, seeded
• 1 pound ground turkey
• 1-1/2 teaspoon kosher salt
• 1/3 cup onion, chopped
• 2-3 cloves garlic, chopped
• 10 ounces canned Rotel mild tomatoes with green chilies
• 1/2 cup canned tomato sauce
• 1/2 cup water
• 1 tsp cumin
• 1/4-1/2 tsp chili powder
• 1/4 tsp paprika

DIRECTIONS:

1. Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.
2. Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
3. 
   
4. Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
5. 
   
6. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
7. 
   
8. Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, and paprika.
9. Cover and simmer over low heat about 25 minutes stirring occasionally.

You can top with cheese, but it's not necessary- so good with no toppings.

Chicken and Veggie Fried Rice

Recipe from Blue Apron

Chicken from 1 rotisserie chicken

2 eggs

1 cup jasmine rice

6 oz. green beans, cut into 1 inch pieces

2 green onions, sliced (separate green and white)

1 lb. cabbage, thinly sliced

1 zucchini, cut into 1/4" inch pieces

1- 1" piece of ginger, grated

1/2 cup teriyaki sauce

1/3 cup peanuts, roughly chopped

1/4 cup rice vinegar

1 tbsp. sesame oil

Toss chicken with 1/4 cup teriyaki sauce and 2 tbsp. vinegar and set aside.  Scramble the eggs then set aside.

RICE: Heat sesame oil in small pot, add half the ginger and season with salt and pepper; cook 30 seconds.  Add the rice and 2 cups water, heat to boiling then cover, reduce heat to low and cook 12-14 minutes, or until water has been absorbed and rice is tender.  Remove from heat and fluff with fork.  Stir in 2 tbsp. vinegar and season with salt and pepper to taste.

In a large saute pan, heat 1 tbsp. olive oil until hot, add cabbage and green beans; season with salt and pepper.  Cook 5-7 minutes until slightly softened.  Add zucchini, white bottoms of green onions and remaining ginger.  Cook 3-5 minutes or until softened.

Add the chicken, rice and remaining teriyaki sauce to pan.  Cook 5-6 minutes or until thoroughly combined and heated through.  Garnish with peanuts.

Slow Cooker Picadillo

This is a Cuban dish I got from skinnytaste- it is SO good! I slightly adapted her recipe. Even the kids loved it- here are their dishes after eating with no complaining!

1 lb. ground turkey

1 minced onion

2-3 minced garlic cloves (1heaping tsp crushed)

1/4 cup chopped cilantro

1 diced tomato (I cut up grape tomatoes- about 1 cup)

8 oz tomato sauce

1/2 cup alcaparrado (I used the sliced Spanish salad olives from target)

1tsp ground cumin

Salt and pepper to taste

Brown meat in a skillet; season generously with salt and pepper. Add the onions and garlic and cook an additional 3-4 minutes. 

Transfer the meat to crockpot and add the tomato sauce, tomato, cilantro, olives, cumin and 1 cup water (I used a little bit of olive juice and just under a cup of water). 

Cook on high for 3-4 hours or low for 6-8 hours. Serve over brown rice. 

**Here is my confession- the original recipe calls for 2.5 lbs of beef, but I didn't even read it and just assumed it used only one tray of ground meat instead of two, so I only used about 1 lb of ground turkey, but kept the rest of the measurements the same (except I increased the olives!!!). It turned out so good that I'm keeping it that way! Plus, 2.5 lbs of meat is way too much for us. 

Stacked Roasted Vegetable Enchiladas

Photo and recipe from twopeasandtheirpod

This is SO good- Gary and the kids loved it, and it's vegetarian and gluten free!  It's great because you can assemble the casserole ahead of time and put it in the fridge to bake later.

1 red pepper, seeded and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 onion, chopped
1 tbsp olive oil
1 can black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
2 garlic cloves, minced (or 1 tsp crushed)
1/2 cup chopped fresh cilantro
1 jar red enchilada sauce (I used the trader joes brand)
8-10 small corn tortillas
about 2 cups shredded cheese (I used Mexican blend)

Preheat oven to 400.  Place the vegetables on the baking sheet, drizzle with olive oil and toss until coated.  Season with salt and pepper.  Bake in the oven for 20-30 minutes.  Let cool. Reduce oven to 350.

In a medium bowl, combine vegetables, beans, spices, garlic, cilantro and S&P.  Spread some enchilada sauce on the bottom of a baking dish (I  used one slightly smaller than 9x11) and cover with tortillas (I did 2 whole tortillas then I broke some more to make it fit without overlapping a lot because I didn't want a ton of tortilla).  Top with half the vegetable mix and then cheese.  Do another layer of tortillas and then sauce.  Top with remaining half of vegetables and more cheese.  Do another layer of tortillas then sauce and top that with cheese.

(At this point, I put the entire casserole in the fridge ready to bake at dinner time!)

Cover with foil and bake for 20 minutes.  Remove foil and bake for another 10 minutes or until cheese is melted.  Cool for 10 minutes, cut into squares and serve.

Slow Cooker Spaghetti Squash and Meatballs

This recipe is so easy, and it's a big family favorite- everyone loves it.  The kids gobble it up, and it's so healthy!

This is ALL you need...

1 spaghetti squash
1 can marina sauce (our favorite is Trader Joe's Tomato Basil Marinara of course)
1 bag frozen meatballs (the FarmRich Italian Style meatballs are delish!)

Cut the spaghetti squash in half and scoop out the seeds and guts.  I fill the holes with meatballs (see photo below) because I can never get all the meatballs to fit in the crockpot otherwise!  Place the squash flesh side down in the crockpot (you have to do it strategically if you fill the hole with meatballs).  Place the meatballs around the squash.  Cover everything with sauce.

Cook on low for 5 hours.  Take squash out and use a fork to pull the flesh out of the squash (your "spaghetti noodles").  You can either throw it back in the crockpot with the sauce and meatballs or serve it on a platter like in my photo above.  YUM!

Four Bean Chili

I got this recipe from Weelicious and just changed it a bit.  She cooks in the crockpot, but I tried it in both the crockpot and doing it on the stove, and we all liked it much better from the stove.  It is SO good!!

1 tbsp. olive oil
1 large onion, finely chopped
1 lb. ground turkey
1- 15 oz. can white beans, rinsed and drained
1- 15 oz. can kidney beans, rinsed and drained
1- 15 oz. can pinto beans, rinsed and drained
1- 15 oz. can black beans, rinsed and drained
1- 28 oz. can petite diced tomatoes
2- 15 oz. cans tomato sauce
1.5 tbsp. chili powder
1.5 tbsp. cumin
2 tsp. salt

In a saute pan over medium, heat the oil and saute the onions until translucent.  Add garlic and cook 1 minute.  Add turkey and cook through, until most of the juice is evaporated.  Stir in the chili powder, cumin and salt.  Add the remaining ingredients and simmer for 20 minutes.

Crockpot Turkey Sloppy Joes

Photo from Family Circle mag

1 pkg (20.8 oz) ground turkey
2 carrots, peeled and finely chopped
1 medium onion, finely chopped
1 rib celery, finely chopped
1 garlic clove, minced
1 can (6 oz) tomato paste
1 tbsp cider vinegar
2 tbsp light brown sugar
1 tsp worcestershire sauce
3/4 tsp paprika
1/2 tsp dry mustard
1/2 tsp salt
hamburger buns

In a slow cooker, stir together all the ingredients.  Cover and cook on high for 3 hours or low for 6 hours, stirring turkey mixture halfway through.  Season with more salt, if necessary.

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Photo from Real Simple

I made this tonight, and aside from the fact that it is delicious, it was one of the most simple recipes I've ever made!  I adapted it slightly from Real Simple, and some of their reviews weren't good (people said it was too lemon-y), but I found the lemon perfect (I used less than directed).  This is definitely a new go to!

Another plus: it makes your house smell divine!  I left it in the oven when I went to pick up the kids, and when we came home, it smelled so good!  Even Ella said, "what's that smell, mommy?"

INGREDIENTS
6 tbsp. olive oil
1 lemon (half thinly sliced, half juiced)
4 garlic cloves, minced (or 2 tsp. crushed garlic)
1 1/2 tsp. kosher salt
3/4 lbs. green beans (I used about half or 3/4 of the bag of TJ's frozen French green beans- I blanched them first so they weren't frozen when I put them in the casserole dish)
24 oz. (1 lb. 8 oz.) bag baby red potatoes, quartered
3-4 chicken breasts (I used 3, about 1.3 lbs.)
Chicken broth

DIRECTIONS
Preheat oven to 450.  Coat a large baking dish with 1 tbsp of the olive oil.  Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice (I used only about 1 tsp), garlic, salt and pepper; add the green beans and toss to coat.  Using a slotted spoon (or your hands!), remove the green beans and arrange them on top of the lemon slices.  Add the potatoes to the same oil mixture and toss to coat.  Remove the potatoes and arrange around the edge of the dish over the green beans.  Place the chicken in the oil mixture and coat thoroughly.  Place chicken in dish on top of green beans.  Pour any of the remaining oil mixture over the chicken.  At this point, I pour about 3/4 cup of chicken broth into the baking dish.

Roast for 50 minutes.

Brussels Sprouts and Steak Stir-Fry

This is the photo from Bon Appetit Magazine

This is really delicious.  Gary loved it, and even Ella ate it.  Everett spit every bite out of his mouth that I forced in, but he just doesn't know a great stir-fry sauce when he tastes one!

3 tbsp. oyster sauce
3 tbsp. soy sauce
2 tbsp. rice vinegar
4 tbsp. vegetable oil, divided
1 lb. brussels sprouts, halved
8 oz. flank or skirt stead, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced (I used 1.5 tsp. crushed garlic)
2 tbsp. chopped peeled ginger (I grated the ginger)
2 medium carrots, peeled and thinly sliced
Steamed brown rice

Whisk oyster sauce, soy sauce, vinegar and 1/4 cup water in a small bowl; set aside.

Heat 2 tbsp. oil in a large skillet over medium-high heat.  Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes.  Cover and cook until crisp-tender, about 3 minutes longer.  Transfer to a plate; wipe out skillet.

Season steak with salt.  Heat 1 tbsp. oil in same skillet over high heat until just beginning to smoke.  Add steak in a single layer;  cook until browned, about 3 minutes.  Turn and cook until nearly cooked through, about 30 seconds.  Add to brussels sprouts.

Heat remaining 1 tbsp. oil in same skillet.  Add scallion whites, garlic and ginger and stir until fragrant, about 1 minute, adjusting heat as needed.  Add carrots and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add sauce.  Cook, tossing occasionally, until sauce is thickened, about 3 minutes.  Serve with steamed rice and garnish with scallion greens.

Crock Pot Honey Sesame Chicken

I made this one tonight- VERY easy and VERY delicious.  Gary loved it!!  So did Everett.  Ella liked the rice and broccoli but declared that she no longer likes chicken because it's "gross".  Nice.

I slightly altered the recipe from this blog.

4 chicken breasts (I used only 3)
1/2 medium onion, finely chopped
2 cloves garlic minced (or 1 tsp. crushed garlic)
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tbsp. vegetable oil
Pinch red pepper flakes
Cooked brown rice
Sesame seeds
2 scallions, chopped

Place chicken in crock pot and lightly season with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and pepper flakes.  Pour over chicken.  Cook on low 3-4 hours or high for 2 hours.  Shred chicken in crock pot.  Serve over rice.  Sprinkle with sesame seeds and scallions.

As you see, I served it with broccoli, which was delicious mixed in with the rice and chicken!

Bolognese

I made this tonight, and the kids loved it!  I adapted it slightly from Mario Batali's recipe.

2 tbsp. olive oil
1 tbsp. butter
1 medium onion, finely chopped
2 ribs celetry, finely chopped
1 carrot, grated or finely chopped
2 tsp. crushed garlic (or 2-3 garlic cloves, finely chopped)
1 lb. ground turkey (or beef)
1/2 (4.5 oz.) tube of tomato paste
1/2 cup whole milk
1/2 cup dry white wine
1/2 tbsp. dried parsley
1/4 cup parmesan
1 lb. brown rice pasta

Boil pasta to al dente while making the sauce.

In a large heavy-bottomed pot, heat 2 tbsp. olive oil and butter until melted.  Add the onions, celery, carrot and garlic, season with salt and cook until vegetables are translucent but not browned, about 5 minutes.

Add the turkey, increase heat to high and brown meat, stirring frequently for about 10-15 minutes.  Add the tomato paste and stir.  Add the milk and cook until almost reduced.  Add the wine, bring to boil, reduce heat and simmer 10-15 minutes.  Add 3/4 cup to 1 cup pasta water to sauce.  Add parsley.  Season with salt.

Stir pasta into sauce and serve topped with parmesan.

Turkey Meatball Soup with Spinach & Kale

Oh my gosh, this is the BEST soup EVER, and it's super healthy as well!  The original recipe calls for beef and escarole, but I used turkey and this power greens mix from TJ's...

1 lb. ground turkey
1/3 cup parmesan
1/2 cup bread crumbs (I used Italian bread crumbs)
1 tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs, lightly beaten
2 tbsp. olive oil
1 large onion, finely chopped
2 carrots, peeled and grated
2 garlic cloves, finely chopped (or 2 tsp. crushed garlic)
2 packages kale or power greens mix
3 (14.5 oz.) cans chicken broth (I used 3 Knorr cubes- 6 cups water):


Combine turkey, parmesan, bread crumbs, parsley, salt, pepper and eggs in a large bowl.  Form about 1" meatballs (I used a cookie scoop).  Heat 1 tbsp. oil in a stock pot over medium-high heat.  Add the meatballs and cook on each side until nicely browned and transfer to a plate.  (Or, you can bake them at 350 for about 30 minutes, which is what I might do next time).

Heat the remaining tbsp oil in the pot and add the onions, carrot and garlic.  Cook 10 minutes or until the vegetables are soft (I never add the garlic until the last few minutes).  Stir in the greens, cook 3 minutes.

Add the meatballs and broth; bring to a boil, reduce heat and simmer 5 minutes.  Serve with parmesan cheese sprinkled on top.

White Lightening Chicken Chili

I made this last night, and it was amazing!!  Even Ella liked it.  I think we all liked it better than my other white chicken chili recipe.  Instead of using all navy beans like the recipe calls for, I used 3 different varieties:

1 large sweet onion, diced
2 garlic cloves, minced (I used 2 tsp crushed garlic from TJ's)
2 tbsp olive oil
4 cups shredded cooked chicken (I used a rotisserie chicken)
2 (14.5 oz.) cans chicken broth (I only used 16 oz. and will use less next time)
2 (4.5 oz.) cans chopped green chiles, undrained
1 (1.25 oz.) package white chicken chili seasoning mix (I used McCormicks- great flavor)
3 (16 oz.) cans navy beans, undrained (I used cannellini, great northern and navy)
Shredded cheese for topping
Chopped avocado for topping (did not use)
*we added Fritos to the bottom of each bowl!

Saute onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender.  [From here, I put the beans in a crockpot, mashed some of them and then added the rest of the ingredients; put on low for about an hour and then switched to the "warm" setting until we were ready to eat; served with Fritos on the bottom of the bowl & cheddar cheese on top- this enabled me to make it earlier in the day since late afternoons are always too busy for cooking in our house!].  Stir in chicken, next 3 ingredients and 2 cans navy beans.  Coarsely mash remaining can navy beans and stir into chicken mixture.  Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.  Serve with desired toppings.

Southern Living mag.

**I made this again but cooked it all day in the crockpot.  I sauteed the onion and garlic in oil, and then put them with all other ingredients (except the chicken broth) in the crockpot with 3 fresh chicken breasts (about 1.25 lbs.), mixed it up, cooked on low for 8 hours.  I shredded the chicken with 2 forks after about 7 hours.  YUM!