Baked Turkey Meatballs with Spinach

14 01 2013

A good meatball recipe is great to have especially if it makes a lot. You can freeze them and add them to pasta sauce and spaghetti for a quick week night dinner, throw them in some minestrone soup, or even make meatball subs.

What I like about this recipe is that it uses ground turkey which is leaner. Also I could buy this at Costco and freeze what I didn’t use in this recipe for another recipe. The other great thing is that it used spinach, which when you have children trying to get veggies in them is sometimes hard. So if you had Spaghetti and Meatballs they would get a dose of veggies and probably not even know it.

I found this recipe over at home cooking memories. It makes around 40 meatballs but you can cut the recipe in half if you don’t want as many or freeze the ones that you don’t use once they are cooked. You can also use frozen spinach or if you have a bundle of fresh stuff, just sauté it down and it is the same as having a package of frozen stuff. Lots of ways to make this recipe fit your family!

Baked Turkey Meatballs with Spinach

~ 2 Tbsp. olive oil

~ 1 large onion, chopped

~ 2 garlic cloves, chopped

~ 1 tsp. salt

~ 1/2 tsp. ground black pepper

~ 1/4 tsp. dried thyme

~ 1/2 tsp. dried oregano

~ 1/4 to 1/2 tsp. crushed red pepper flakes (adjust to your taste)

~ 16 oz. frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)

~ 2 Tbsp. Worcestershire sauce

~ 1/3 cup chicken broth

~ 2 1/2 lbs. ground turkey

~ 3/4 cup bread crumbs or Panko

~ 2 large eggs

1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.

2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender.

3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix to combine. Cook until most of the liquid has cooked out. Remove from the heat and allow to cool to room temperature.

4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat.

5. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40 meatballs.

6. Bake until your meatballs are cooked through which is about 20 minutes. Remove from oven and serve as desired or once cooled freeze.

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Baked Turkey Meatballs with Spinach


Warm Bean Dip

10 01 2013

The playoffs have begun and with super bowl right around the corner I am sure that many people are looking for things to make during their football parties. Recipes that are a crowd pleaser. These Warm Bean Dip that I found over at Life as a lofthouse made a huge batch and it was super yummy. The taco mix gave the bean dip something special and the melted cheese on top was amazing.

Warm Bean Dip

~ 1 (8 oz.) package cream cheese, softened

~ 1 cup sour cream

~ 2 cans (16 oz. each) refried beans

~ 1 packet taco seasoning

~ 2 cups cheddar cheese, shredded

~ 2 cups Monterey jack cheese, shredded


1. Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

2. Spray a 9 x 13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

3. Bake for 25-30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.

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Warm Bean Dip

Snickerdoodle Blondies

9 01 2013

If you are ever in need of something quick to make that you don’t need to run to the store for ingredients and everybody will love, you need to make these! I made these and in less than a day the whole pan was gone and my kids didn’t eat much. I found these over at My Own Sweet Thyme. They were everything that you love about a snickerdoodle but in a brownie form. Amazing!

Snickerdoodle Blondies

~ 2 2/3 cups flour

~ 2 tsp. baking powder

~ 1 tsp. salt

~ 2 cups packed brown sugar

~ 2 cup butter, at room temperature

~ 2 eggs, at room temperature

~ 1 Tbsp. vanilla

~ 2 Tbsp. white sugar

~ 2 tsp. ground cinnamon

1. Preheat oven to 350o. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan.

6. Bake for 25-30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.

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Snickerdoodle Blondies

Smoky Sweet Potato and Black Bean Tacos

8 01 2013

My family has been on a taco kick lately mainly because we found these amazing tortillas at Costco. They come uncooked and you have to cook them a few minutes on each side. My husband says they remind him of the awesome tortillas that you get at Café Rio in Utah.

Anyways we have been eating them so much I was starting to get a bit burnt out and looking for an alternative. I found this recipe over at how sweet it is. It was an amazing recipe full of flavor. It was super simple to make and it used some of our awesome tortillas. So all in all I would say it was a hit.

Smoky Sweet Potato and Black Bean Tacos

~ 2 Tbsp. olive oil

~ 1 onion, diced

~ 2 garlic cloves, minced

~ 2 medium sweet potatoes, cut into 1/2 inch cubes

~ 1/2 tsp. smoked paprika

~ 1/4 tsp. salt

~ 1/4 tsp. pepper

~ 1/4 tsp. cumin

~ (15 oz.) can of black beans, drained and rinsed

~ 8 flour tortillas, warmed

~ freshly crumbled Queso Fresco cheese

~ fresh cilantro for topping

~ lime wedges


Chipotle Lime Sauce

~ 3/4 cup sour cream

~ 1 Tbsp. adobo sauce (from a can of chipotles in adobo)

~ juice of half a lime

~ zest of half a lime

1. Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet over medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

2. While sweet potatoes are cooking, combine sour cream adobo sauce, lime juice, and lime zest. Stir to combine.

3. Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, Queso Fresco, Chipotle lime Sauce, and cilantro.

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Smoky Sweet Potato and Black Bean Tacos

Crock Pot Beef Pot Roast

7 01 2013

I am sure many of you are wondering what happened to me. Well it was a long six months that included 2 moves across state lines. We were hoping for things to go a bit smoother but are very thankful for how things turned out. My oldest started kindergarten and after a month off we are back to a school schedule and routine. I am getting used to a new city and trying to make some friends as well as find some things to fill my time with.

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So while all of our stuff was in boxes and we were living out of suitcases for 5 months it was hard to cook. However I did get a chance to try out some new recipes and have found a few that my family loves.

One of which is this Pot Roast recipe. It was so good that my husband asked for me to make it again and I did just that a few nights ago. The best part about it is you cook it in your crock pot which makes it super simple to make. I actually found this recipe over at When the Dinner Bell Rings and made a few changes to it. I have tried to make pot roast in the past and never have a found a recipe that I was successful at until this recipe. Defiantly will be a house favorite of ours for years to come.

Crock Pot Beef Pot Roast

~ Small to Medium size rump roast

~ 1 envelope onion soup mix

~ 1 envelope brown gravy mix

~ 1 individual size serving apple sauce

~ 2 cups beef broth

~ salt and pepper, to taste

~ 1 small bag of carrots

~ 2 medium to large size potatoes, cut up

~ 1/2 yellow onion, sliced

~ 4 Tbsp. butter

~ 4 Tbsp. flour

1. Season roast with salt and pepper. Then sear the roast in the frying pan with a small amount of oil. Sear it well on all sides.

2. Put roast and then vegetables in crock pot. Don’t forget your crockpot liner for easier clean up!

3. Mix envelope mixes with beef broth and apple sauce, then pour over all.

4. Set crock pot on low and let it cook for at least 8-10 hours.

5. Once the meat is done cooking drain out 4 cups of the liquid in the crock pot.

6. In a medium pot melt butter over medium high heat. Once the butter is melted whisk in the flour cooking for a few minutes. Once the flour is mixed into the butter whisk in the liquid you removed from the crockpot.  Keep mixing until the liquid has thickened up to form your gravy, it will take a few minutes of stirring.

7. Remove your meat a vegetables from the crockpot and serve with the gravy.

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Crock Pot Beef Pot Roast

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