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Tuesday, May 6, 2014

Whole Wheat Pasta with Sausage, Spinach, and Mushrooms

This is a super hearty and if you use chicken sausage, like I did, super healthy, and most importantly #superdelicious !!

2 Tbsp Olive Oil
3 fully cooked spicy italian chicken sausages (sliced)...most come pre cooked
8 oz package fresh sliced mushrooms
1/3 C chopped shallots
2-3 garlic cloves, minced
1/4 tsp crushed red pepper (optional)
1/2 of a 10 oz bag of baby spinach
3/4 C chicken broth
1/4 C dry vermouth or white wine
3 C dry whole wheat rotini pasta
2 C swiss cheese, shredded
splash of heavy cream

Cook pasta according to package directions.  Note:  Whole wheat pasta usually takes about 20 min, even though most packages say 10-12 minutes.  While pasta is cooking, saute shallots in olive oil over medium heat until translucent 2-3 minutes.  Add garlic and saute another 1-2 minutes.  Add mushrooms, sausage, red pepper.  Add wine and cook until liquid is almost absorbed.  Add spinach, and broth, and toss until spinach wilts.  Add cooked and drained pasta, splash of heavy cream, and cheese.  Stir until cheese melts and sauce thickens.

Sunday, May 4, 2014

Buffalo Style Turkey Meatballs with Blue Cheese

I am re-publishing this post from a couple of years ago, because some people have asked me for it, and because I have improved it :)
OK, I am on a little bit of a meatball kick. I made these for superbowl sunday and they were a hit, not one left. I made my own low fat blue cheese dip to dip them in. These are actually pretty healthy, made with turkey and I use oatmeal and whole wheat breadcrumbs as binders (you wont even notice the oats). These meatballs are very moist (especially for turkey meatballs).

***I have since made this several other times and this is an edited version of the recipe***

Buffalo Style Meatballs

1/4 c low fat milk (sometimes I used closer to a 1/3 C)
1/2 C. whole wheat seasoned breadcrumbs
1/2 C. oatmeal (not instant), processed in food processor until reduced to crumbs
1 large egg, beaten lightly
16 oz ground turkey
2 cloves garlic, minced (more if you like it very garlicky)
1/2 C fresh parsley, choppped
1/2 C crumbled blue cheese
1 T. unsalted butter
bottle of your favorite wing sauce, minus 2 Tbsp that go in the meatball mixture
1/4 C crumbled blue cheese

Preheat oven to 400 degrees F.

Pour milk in a large, deep bowl. Add oats and breadcrumbs and let sit a few minutes until milk is absorbed. Add egg and stir well. Add ground turkey, garlic, salt, pepper, parsley, and 2 Tbsp wing sauce, and 1/2 C blue cheese and mix well until combined. Shape into small cocktail sized meatballs, place on baking sheet lined with parchment paper or non stick foil.  Bake 10-12 minutes, until cooked inside. At this step you can let them cool and refrigerate or freeze them.  They freeze very well.

If you are using them right away, melt butter over med and add remaining wing sauce until heated through. Toss meatballs with wing sauce/butter mixture. sprinkle 1/4 c crumbled blue cheese over top. Serve with toothpicks and low fat blue cheese dip (recipe follows).  I also often serve these over brown rice or quinoa for dinner.  If you are reheating them, melt the butter and mix with wing sauce, toss with meatballs and 1/4 C crumbled blue cheese in covered casserole dish and bake at 350 until sauce is bubbling and meatballs are hot....prob about 15-20 minutes.

Low Fat Blue Cheese Dip

16 oz low fat sour cream
1 clove garlic, minced
1 tsp. dijon mustard
salt and fresh ground black pepper to taste (I like lots of pepper)
2tsp-1 T apple cider vinegar (depending on the consistency you want)
8 oz crumbled blue cheese

mix all ingredients together. Serve with meatballs.