Friday, February 1, 2008

Sour Cream Meatballs

  • 1/4 C dry bread crumbs
  • 1/2 C grated peeled potato
  • 2 Tbsp finely chopped onion
  • 2 Tbsp beaten egg
  • 1/8 tsp garlic powder
  • 1/4 tsp pepper, divided
  • 1/2 pound ground turkey
  • 3/4 C water
  • 2/3 C condensed cream of mushroom soup, undiluted
  • 1/2 C sour cream
  • 1/3 C canned mushroom stems and pieces, drained
  • 4 1/2 tsp onion soup mix
  • hot cooked egg noodles

1. In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 tsp pepper. Crumble turkey over mixture and mix well.
2. Shape into 1 1/2 inch balls. Place in a shallow 1qt baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix, and remaining pepper, pour over meatballs.
3. Bake, uncovered, at 350°F for 30-40 minutes or until meat is no longer pink. Serve with noodles.

Robyn's notes: I didn't peel the potato before grating it. This was easy, although not quick, about an hour total time. Had a surprising amount of flavour.

Thursday, January 31, 2008

White Bean Hummus Pitas

Note: Check yield before starting!
  • 1 small garlic clove, chopped
  • 1 (15.5oz) can great northern beans, drained, rinsed
  • 1 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 1/4 tsp salt
  • dash ground red pepper (cayenne)
  • 1/4 C loosely packed fresh parsley
  • 1 1/2 C loosely packed spinach leaves
  • 1/2 medium zucchini, very thinly sliced
  • 4 very thin slices red onion, halved
  • 8 thin slices tomato, halved
  • 4 (6-inch) whole wheat pita pocket breads, halved
1. Chop garlic in food processor bowl with metal blade. Add all remaining hummus ingredients except parsley; process 1 to 2 minutes or until smooth. Add parsley; pulse to chop.
2. To assemble sandwiches, place spinach leaves, zucchini, onion and tomato slices in each pita bread half. Spoon about 2 Tbsp hummus into each.

Yield: 8 sandwiches; 4 servings

Robyn's notes: this was really quite good and very easy to make. I just had white bread pitas with the hummus, while he had the whole wheat pitas with everything. If variation is desired, the hummus can be made with either sun-dried tomato or marinated artichoke heart. Add either ingredient when adding the parsley.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Monday, January 28, 2008

Alfredo Chicken Ravioli

  • 1 1/2 C frozen cheese ravioli
  • 1 boneless skinless chicken breast half, cut into 1-inch cubes
  • 3 bacon strips, chopped
  • 3 tsp minced garlic
  • 1/8 tsp adobo seasoning
  • 1/3 C chopped onion
  • 1/3 C chopped sweet red pepper
  • 1 can (10.75oz) condensed cream of chicken soup, undiluted
  • 1/2 C milk
  • 1/3 C sour cream
  • 2 Tbsp grated Parmesan cheese
  • 1 C frozen chopped broccoli, thawed and drained

1. Cook the ravioli according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon, garlic and adobo seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender.
2. In a small bowl, combine the soup, milk, sour cream and Parmesan cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
3. Drain ravioli; add to chicken mixture. Stir in broccoli; heat through.

Robyn's notes: I used cheese and spinach ravioli, vanilla soymilk and turkey bacon. It was quick to make and he enjoyed it.