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





Korean Spinach

23 04 2012

I love Asian flavors and this recipe combines those flavors with spinach to create a great side dish to any recipe. Super simple to make and can be served either warm or cold. My husband and I love this recipe and will defiantly be making it with our spinach this week.

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Korean Spinach

~ 1 lb. fresh spinach

~ 2 Tbsp. soy sauce

~ 1 1/4 Tbsp. sesame oil

~ 1 Tbsp. sesame seed, crushed and toasted

~ 1 clove garlic, crushed

~ 1 tsp. sugar

~ 1 Tbsp. rice vinegar

Steam spinach until limp. Squeeze dry and chop. For dressing, combine remaining ingredients and pour over spinach. Mix well and can be served warm or chilled.

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Korean Spinach





Chicken Florentine Bowtie Pasta

16 11 2011

I found this recipe over at Picky Palate and thought I would give it a try. This Chicken Florentine Bowtie Pasta is a great weeknight dinner that didn’t take much time to put together. To make it even similar grab a rotisserie chicken from your local supermarket and use the chicken off of that. Plus it made enough for our family to have it for leftovers the next night as well. The other thing that I love about this recipe is that I was able to sneak in some spinach. My kids gobbled it right up never knowing they were getting something extra!

Chicken Florentine Bowtie Pasta

~ 2 Tbsp. olive oil

~ 1 cup finely chopped onion

~ 1 clove minced garlic

~ 4 cups spinach leaves

~ 2 cups cooked shredded chicken breast

~ 1/2 tsp. salt

~ 1/4 tsp. freshly ground black pepper

~ 2 cups Philadelphia Cooking Crème Italian Cheese and Herb

~ 1 lb. bowtie pasta or other small noodle

~ 1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350o F. Spray a 9 x 13 inch baking dish with cooking spray.

2. Place oil in a large skillet over medium hear. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese.

4. Bake for 20 to 30 minutes, until cheese is melted.

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Chicken Florentine Bowtie Pasta





White Pizza with Spinach and Tomatoes

6 04 2011

I have never made homemade bread or and kind of homemade dough before.  It has always scared me a bit.  Plus I know that yeast can be kind of finicky and needs the right conditions.  I have been seeing lots of homemade pizza recipes and thought I would give it a try.  Things went great. The dough did just what it was supposed to and the pizza turned out awesome.  I can’t wait to make it again with some different toppings.

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First you start out by combining warm water, yeast, honey, salt, onion powder, and garlic powder in a bowl.  I read on the jar of yeast what temperature the water should be between so that it isn’t to hot to kill the yeast or to cold that it doesn’t activate the yeast and for my method it said between 120o – 130o.  I then took my candy thermometer and made sure my water was in that range.  Then mix those ingredients until the yeast dissolves. Next add the flour and mix until the dough starts to pull away from the bowl. Knead the dough for about 10 minutes. The dough should be sticky. Grease a large metal bowl with olive oil. Form the dough into a ball and transfer to the bowl. Cover with plastic wrap and a towel. Let rise about 2 hours in a warm place. Then punch it down, form into a ball and let rise again until it doubles in size.

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Once the dough has doubled in size spread the pizza dough onto a stone or pan. Dough will make one thick crust or 2 thinner crusts.  Pre-bake crust in a 550o oven, or as high as your oven will go, until lightly browned.

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Remove from the oven and top with your favorite ingredients.  Then bake pizza at highest temperature, 550o F until golden brown.

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Side note, my pizza only has toppings on half because I knew my kids would not eat the tomatoes, onions, or garlic on theirs. Enjoy your homemade pizza!

 

White Pizza with Spinach and Tomatoes

For the Crust

~ 1 1/2 cups warm water

~ 1 1/2 tsp. yeast

~ 1 Tbsp. honey

~ 1/4 tsp. onion powder

~ 1/4 tsp. garlic powder

~ 1 tsp. salt

~ 3-4 cups flour

~ 3 Tbsp. olive oil

Toppings

~ 2 heads of garlic

~ 3-4 tomatoes, thinly sliced

~ 16 oz. bag spinach, roughly chopped

~ 1/2 cup freshly chopped basil

~ 1/2 red onion. sliced

~ 1 cup ricotta cheese

~ 8 oz. package fresh mozzarella, sliced

~ 1/4 cup grated Parmesan cheese

~ salt & pepper

~ olive oil

1. Combine warm water, yeast, honey, salt, onion powder, and garlic powder in a bowl.  Mix those ingredients until the yeast dissolves. Next add the flour and mix until the dough starts to pull away from the bowl. Knead the dough for about 10 minutes. The dough should be sticky. Grease a large metal bowl with olive oil. Form the dough into a ball and transfer to the bowl. Cover with plastic wrap and a towel. Let rise about 2 hours in a warm place. Then punch it down, form into a ball and let rise again until it doubles in size.

2. Preheat oven to 400o F. Cut the top off of the 2 heads of garlic and drizzle with olive oil and salt. Wrap in aluminum foil and place on a cookie sheet. Roast at 400o F for about 30 minutes or until very fragrant.

3. Preheat oven to highest temperature, mine is 550o F. Spread pizza dough onto a stone or pan. Dough will make one thick crust, or 2 thinner crusts. Pre-bake crust in a 550o F oven until lightly browned. Remove from oven.

4. Sauté chopped spinach in a little olive oil and 1 clove of chopped garlic.

5. Drop roasted garlic on pizza dough. Add fresh basil first on top of pizza dough so it doesn’t burn. Then add sliced mozzarella, ricotta in small dollops, sautéed spinach and Parmesan. Top with thinly sliced tomatoes and red onions. Bake pizza at oven’s highest temperature, mine is 550o F, until golden brown.

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White Pizza with Spinach and Tomatoes





Spinach Mushroom Cannelloni

30 03 2011

I am always a big fan of anything stuffed with cheese so when I saw this recipe on Two Peas and the Pod I was excited to give it a try.  What made it even more appealing was the spinach and mushrooms inside the cannelloni.  What a great way to add some more veggies into you meal especially with kids.  This recipe did take more time than I usually put into a weeknight dinner but it wasn’t hard and the end result was amazing.

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This amazing picture was taken by Two Peas and Their Pod.  I forgot to take a picture until mine was half eaten and the end result was not nearly as pretty as this one.

 

Spinach Mushroom Cannelloni

Filling:

~ 2 Tbsp. olive oil

~ 1 small onion, chopped

~ 1 garlic clove, minced

~ 3 cups fresh spinach

~ 2 cups sliced mushrooms

~ 1 1/2 cups ricotta cheese

~ 1/2 cup shredded mozzarella cheese

~ 1/4 cup shredded Parmesan cheese

~ 1 large egg

~ 1 tsp. dried basil

~ 1/2 tsp. dried oregano

~ 1/4 tsp. black pepper

~ 1/2 tsp. salt

Marinara Sauce:

~ 1Tbsp. olive oil

~ 1/2 small onion, chopped

~ 2 garlic cloves, minced

~ Dash crushed red pepper

~ 1 tsp. fennel seeds

~ 3 (15 oz.) cans diced tomatoes

~ 1 Tbsp. tomato poste

~ 3 Tbsp. chopped fresh basil

~ Salt and Pepper to taste

Pasta:

~ 1 box No-Boil Lasagna Noodles (I used Barilla No-Boil Homemade Flat Lasagna Noodles)

Cheese Topping:

~ 1 1/2 cups shredded mozzarella cheese

 

1. Preheat oven to 350o F. Spray a 9 x 13 baking dish with cooking spray and set aside.

2. To make the filling-in a large sauce pan heat olive oil over medium-high heat. Add onion and garlic, cook until tender. Stir in spinach and mushrooms, cook until mushrooms are soft and spinach is wilted. Remove from heat.

3. In a large bowl, stir together ricotta cheese, mozzarella cheese, and parmesan cheese. Add egg and mix until well combined. Stir in spinach mushroom mixture and seasonings. Set aside while you make the sauce.

4. To make the sauce: in a large stock pot heat olive oil over medium-high heat. Add onion and garlic and cook for about five minutes. Add red pepper flakes, fennel seeds, and diced tomatoes. Stir in tomato paste. Add fresh basil and season with salt and pepper. Simmer on stove for about 20 minutes.

5. For the pasta: add lasagna noodles to a large pot of boiling salted water. Cook for three minutes or until the noodles are al dente. Do not over cook, they will finish cooking in the oven. Carefully remove noodles from water and lay flat on a wire cooling rack.

6. To assemble the cannelloni: spread about a 1/2 cup of the sauce in the baking dish. Spread about 1/4 cup spinach ricotta filling in a line along one short side of the lasagna noodle. Put 1 Tbsp. of sauce on top and then roll up to enclose filling. Carefully transfer cannelloni to pan and place seam side down. Continue stuffing and rolling remaining cannelloni. Top cannelloni with remaining sauce and 1 1/2 cups mozzarella cheese. Cover pan with foil and bake until sauce is bubbling, about 30 minutes. Remove foil and bake for 5 additional minutes, until cheese is melted.

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Spinach Mushroom Cannelloni





Chicken Parmesan Bundles

18 02 2011

This is a great variation of chicken Parmesan.  Plus you can use a bundle of spinach to get some extra veggies into your diet.  My daughter loved this dish even with the spinach.

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Start by rinsing and taking the stems off of a whole bundle of spinach.  Yes, I said a whole bundle and you will see why in the next picture.  Put all that spinach into a pan and wilt it down on medium heat, stirring so that all the spinach wilts down.

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Once it is all wilted down it will look like the picture above.  It shrinks down quite a bit and that is why you use a whole bundle of spinach.

Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

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Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13×9 inch baking dish sprayed with cooking spray.

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Bake 30 min or until chicken is done. Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

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Now that I am looking back at the pictures I totally forgot to serve with the sauce and mozzarella on top.  It was delicious with out it and it great with it.  So use your imagination in the above picture.

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Chicken Parmesan Bundles

~ 4 oz. cream cheese, softened

~ 1 bundle of spinach or 1 10 oz. package of frozen spinach, thawed and well drained

~ 1 1/4 cups shredded mozzarella cheese

~ 6 Tbsp. grated Parmesan cheese

~ 6 boneless skinless chicken breast halves (1 1/2 lb.), pounded to 1/4 inch thickness

~ 1 egg

~ 10 Ritz crackers, crushed (about 1/2 cup)

~ 1 1/2 cups spaghetti sauce, heated

 

Heat oven to 3750 F. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13×9 inch baking dish sprayed with cooking spray.

Bake 30 min or until chicken is done. Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

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Chicken Parmesan Bundles





Lazy Baked Greek Chicken

1 02 2011

Like every person who cooks you begin to like certain foods and certain recipes by certain people.  Over the years I have fell in love with Rachael Ray.  Mostly because her recipes are easy and fast.  I have quite a few recipes that are from her that my family and I love very much.  I saw her making this Lazy Baked Greek Chicken on her show the other day and my husband said that it looked good and we should give it a try.  It was a great dish and the best part was the panko on top.  A great addition.

 

Lazy Baked Greek Chicken

~ 2 Tbsp. extra virgin olive oil

~ 1/2 medium onion, finely chopped

~ 3 large cloves garlic, finely chopped,

~ 1 box chopped spinach (10 oz.), thawed

~ Salt & Pepper

~ nutmeg to taste

~ 3 Tbsp. butter

~ 2 cup panko breadcrumbs

~ 1 tsp. dried oregano

~ 4 boneless, skinless chicken breasts

~ 1/2 cup crumbled Greek feta cheese

 

Stuffed Chicken

Pre-heat the oven to 425o F

Heat 1 Tablespoon extra virgin olive oil in a small skillet over medium heat. Add the onion and the garlic and cook until softened, 3-4 minutes. Transfer to a bowl to cool, then add the spinach making sure it is drained really good and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko and oregano and toss.

Ready to go in the oven

Drizzle a baking dish with 1 tablespoon extra virgin olive oil. Pound each chicken breast until it has almost doubled in size. Place the spinach and feta on half of the chicken breast, letting the stuffing overflow at the edges. Fold chicken breast over and top with the breadcrumbs. Bake until the juices run clear; about 20 minutes.

Baked Greek Chicken

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Lazy Baked Greek Chicken

~ 2 Tbsp. extra virgin olive oil

~ 1/2 medium onion, finely chopped

~ 3 large cloves garlic, finely chopped,

~ 1 box chopped spinach (10 oz.), thawed

~ Salt & Pepper

~ nutmeg to taste

~ 3 Tbsp. butter

~ 2 cup panko breadcrumbs

~ 1 tsp. dried oregano

~ 4 boneless, skinless chicken breasts

~ 1/2 cup crumbled Greek feta cheese

Pre-heat the oven to 425o F

Heat 1 Tablespoon extra virgin olive oil in a small skillet over medium heat. Add the onion and the garlic and cook until softened, 3-4 minutes. Transfer to a bowl to cool, then add the spinach making sure it is drained really good and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko and oregano and toss.

Drizzle a baking dish with 1 tablespoon extra virgin olive oil. Pound each chicken breast until it has almost doubled in size. Place the spinach and feta on half of the chicken breast, letting the stuffing overflow at the edges. Fold chicken breast over and top with the breadcrumbs. Bake until the juices run clear; about 20 minutes.

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Lazy Baked Greek Chicken








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