So I've been on this eating light and healthier than usual kick. I found the recipe below via google and it was actually very good. I made roasted asparagus on the side. I noted my (few) changes. By the way, this recipe also works with pork chops.
Balsamic Chicken
Try this age-old South Beach Diet™ chicken recipe, passed down through generations of home-style cooks-and non-cooks alike! A terrifically simple recipe to prepare, the baked chicken is flavored with a full-bodied, sweet balsamic vinegar recipe originating in Italy. Our version of this classic balsamic chicken is actually a baked chicken recipe, and different because it uses chicken breast (which cooks faster than chicken on the bone) and is baked for a short time in a hot oven, sealing in flavors. The chicken is marinated in a fresh rosemary and garlic recipe, with aromatics and herbs commonly used with pork and lamb - but equally fantastic with chicken. This South Beach Diet™ balsamic chicken recipe is the perfect dinner for you and your family.
Serves 2
Ingredients
2 boneless, skinless chicken breast halves
1/2 teaspoon fresh rosemary leaves, minced (I used dried instead of fresh)
2/3 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2/3 tablespoons extra-virgin olive oil
1-2 tablespoons white wine (optional)(I left this out)
1 1/3 tablespoons balsamic vinegar
Instructions
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons water or white wine (if using).
Bake about 10 minutes (I baked about 30 minutes) or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Nutritional Information:
183 calories
6 total fat (1 g sat)
65 mg cholesterol
4 g carbohydrate
26 g protein
0 g fiber
270 mg sodium
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Monday, March 9, 2009
Friday, February 27, 2009
Moist and Delicious Whole Chicken in the Crock Pot
When I found a Perdue chicken half price I looked online for a recipe to cook it in the crockpot. This recipe is from brainhoney.com and came out really good. I'm using the leftovers for chicken pot pie, too.
Moist and Delicious Whole Chicken in the Crock Pot
For this recipe you will need:
One whole chicken (frozen or fresh)
2 Tbs garlic paste (or 4 medium garlic cloves peeled and minced)
1 Tbs salt
1 Tbs olive oil
1 tsp lemon zest (I used lemon juice
I also added one small onion, chopped and two large carrots and two cans of chicken broth
I pulled the giblets out of the inside chicken, peeled the skin back, poked holes in the chicken with a fork and spread the garlic paste with olive oil and salt over the chicken. After I was done spread the mixture over the chicken, I put the remainder of the mixture inside the chicken. I placed the chicken in the crock pot surrounded by the onion and two carrots. I poured 2 cans of chicken broth over the chicken and cooked on low for 10 hours. Cut chicken, serve and enjoy!
Moist and Delicious Whole Chicken in the Crock Pot
For this recipe you will need:
One whole chicken (frozen or fresh)
2 Tbs garlic paste (or 4 medium garlic cloves peeled and minced)
1 Tbs salt
1 Tbs olive oil
1 tsp lemon zest (I used lemon juice
I also added one small onion, chopped and two large carrots and two cans of chicken broth
I pulled the giblets out of the inside chicken, peeled the skin back, poked holes in the chicken with a fork and spread the garlic paste with olive oil and salt over the chicken. After I was done spread the mixture over the chicken, I put the remainder of the mixture inside the chicken. I placed the chicken in the crock pot surrounded by the onion and two carrots. I poured 2 cans of chicken broth over the chicken and cooked on low for 10 hours. Cut chicken, serve and enjoy!
Thursday, February 19, 2009
Lamb Meatballs with Garlic Tomato Sauce on Pitas
After finding some ground lamb for $2.45 a pound I needed to find an Italian-style recipe to use it for. This one seemed perfect and I used the ground lamb meat instead of ground chicken. And it was SO good. Seriously, the homemade sauce and the meatballs are really good. Eight pitas were only $1.50 so by no means was this a pricey meal but it was very delicious!
Chicken Meatballs with Garlic Tomato Sauce on Pitas
from Good Things Catered
Ingredients
1 lb. ground chicken (I used ground lamb that I had, turkey or hamburger would also work)
1 medium sweet onion, grated
1 tsp fresh thyme
1 tsp fresh oregano
1 pinch fresh rosemary
1 Tbsp fresh breadcrumbs (I used Italian style, not fresh)
1 Tbsp low sodium soy sauce
2 tsp ketchup
1 Tbsp olive oil
1 recipe garlicky tomato sauce (see recipe below)
Pitas
Mozzarella, or cheese of choice
Directions:
1. In large bowl, combine chicken (lamb), onion, thyme, oregano, and rosemary.
2. To chicken mixture, add breadcrumbs, soy sauce, and ketchup.
3. Fold mixture to combine ingredients (do not stir as it will overwork).
4. In large skillet over medium low heat, add olive oil.
5. Meanwhile, roll chicken mixture into 2-inch balls.
6. Preheat oven to 350 degrees.
7. When pan is heated through and almost smoking, carefully add meatballs to the pan, spacing one inch apart.
8. Let cook, untouched, until bottom of meatballs are browned, about 4-5 minutes.
9. Using tongs, gently flip meatballs being careful not to break, and let cook untouched until other side of meatballs are browned, about 4-5 minutes.
10. Remove meatballs from pan, set aside, and repeat cooking process with remaining meatballs.
11. Return all meatballs to the pan, add 1/2 c. of water and place in oven to cook. (I put the pitas in now to toast them for about 10 minutes).
12. Cook until internal temperature of meatballs reaches 165 degrees- this took about 20-25 minutes in my oven. Check the meatballs with a meat thermometer to measure doneness. (I didn't do that.)
13. Meanwhile, heat tomato sauce.
14. Remove meatballs from oven, drain off liquid and all fat.
15. Add heated tomato sauce to pan, scraping browned bits from the bottom.16. Heat through and serve on toasted pitas, topped with cheese.
Garlicky Tomato Sauce
Ingredients
1 Tbsp olive oil
1 small onion, finely diced
4 garlic cloves, minced or pressed
1 (14 oz) can whole tomatoes, lightly drained and coarsely chopped (I did not drain them)
1 (14 oz) can tomato sauce
1/4 c. water (omitted - instead don't drain tomatoes)
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
2 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
1/2 tsp salt
1/4 tsp black pepper
1 pinch raw sugar
Directions
1. In large stock pot over medium heat, heat oil and bring up to almost smoking.
2. Add diced onion and cook until translucent and just beginning to brown, about 5 minutes.
3. Add garlic and cook until fragrant, about 60 seconds
4. Add chopped tomatoes, scraping any browned bits from bottom of the pan, and heat until starting to bubble.
5. Turn heat to a simmer and add remaining ingredients, stirring to combine.
6. Let simmer for one hour, uncovered.
7. If storing, remove from heat and place in airtight containers in fridge once cooled.
8. If serving immediately, simmer until begins to bubble and serve.
Chicken Meatballs with Garlic Tomato Sauce on Pitas
from Good Things Catered
Ingredients
1 lb. ground chicken (I used ground lamb that I had, turkey or hamburger would also work)
1 medium sweet onion, grated
1 tsp fresh thyme
1 tsp fresh oregano
1 pinch fresh rosemary
1 Tbsp fresh breadcrumbs (I used Italian style, not fresh)
1 Tbsp low sodium soy sauce
2 tsp ketchup
1 Tbsp olive oil
1 recipe garlicky tomato sauce (see recipe below)
Pitas
Mozzarella, or cheese of choice
Directions:
1. In large bowl, combine chicken (lamb), onion, thyme, oregano, and rosemary.
2. To chicken mixture, add breadcrumbs, soy sauce, and ketchup.
3. Fold mixture to combine ingredients (do not stir as it will overwork).
4. In large skillet over medium low heat, add olive oil.
5. Meanwhile, roll chicken mixture into 2-inch balls.
6. Preheat oven to 350 degrees.
7. When pan is heated through and almost smoking, carefully add meatballs to the pan, spacing one inch apart.
8. Let cook, untouched, until bottom of meatballs are browned, about 4-5 minutes.
9. Using tongs, gently flip meatballs being careful not to break, and let cook untouched until other side of meatballs are browned, about 4-5 minutes.
10. Remove meatballs from pan, set aside, and repeat cooking process with remaining meatballs.
11. Return all meatballs to the pan, add 1/2 c. of water and place in oven to cook. (I put the pitas in now to toast them for about 10 minutes).
12. Cook until internal temperature of meatballs reaches 165 degrees- this took about 20-25 minutes in my oven. Check the meatballs with a meat thermometer to measure doneness. (I didn't do that.)
13. Meanwhile, heat tomato sauce.
14. Remove meatballs from oven, drain off liquid and all fat.
15. Add heated tomato sauce to pan, scraping browned bits from the bottom.16. Heat through and serve on toasted pitas, topped with cheese.
Garlicky Tomato Sauce
Ingredients
1 Tbsp olive oil
1 small onion, finely diced
4 garlic cloves, minced or pressed
1 (14 oz) can whole tomatoes, lightly drained and coarsely chopped (I did not drain them)
1 (14 oz) can tomato sauce
1/4 c. water (omitted - instead don't drain tomatoes)
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
2 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
1/2 tsp salt
1/4 tsp black pepper
1 pinch raw sugar
Directions
1. In large stock pot over medium heat, heat oil and bring up to almost smoking.
2. Add diced onion and cook until translucent and just beginning to brown, about 5 minutes.
3. Add garlic and cook until fragrant, about 60 seconds
4. Add chopped tomatoes, scraping any browned bits from bottom of the pan, and heat until starting to bubble.
5. Turn heat to a simmer and add remaining ingredients, stirring to combine.
6. Let simmer for one hour, uncovered.
7. If storing, remove from heat and place in airtight containers in fridge once cooled.
8. If serving immediately, simmer until begins to bubble and serve.
Wednesday, February 18, 2009
Greek Chicken
I always love Mediterranean style food and this recipe is no exception. It's easy and full of flavor.
Greek Chicken from For the Love of Cooking
Ingredients
2 tsp olive oil, divided
1-2 shallots, sliced into thin rings (I used yellow onion.)
1 clove of garlic, minced
4 boneless/skinless chicken breasts, fat removed
Garlic powder, to taste (I used garlic salt)
Dried oregano, to taste
Handful of grape tomatoes (I sliced in half)
Small handful of kalmata olives, sliced in half
1/2-1 lemon juiced
2 tbsp fresh parsley, chopped (divided)
2 tbsp low fat feta cheese
fresh Parmesan cheese (I added this)
Directions
1. Preheat the oven to 425 degrees.
2. Heat the olive oil in a an oven-safe skillet on medium heat.
3. Add the shallots and garlic and heat for about 2 minutes.
4. Remove from pan and set aside.
5. Season the chicken with salt, pepper, garlic powder and oregano.
6. Place the chicken into the skillet, seasoned side down, and cook over med-high heat until brown. (3-4 minutes).
7. Flip the chicken over and add the olives, tomatoes, lemon juice, half of the parsley, and the shallots with garlic.
8. Bake for 15 minutes or until done.
9. Remove from the oven, sprinkle the remaining parsley on top with the feta cheese and parmesean cheese.
Greek Chicken from For the Love of Cooking
Ingredients
2 tsp olive oil, divided
1-2 shallots, sliced into thin rings (I used yellow onion.)
1 clove of garlic, minced
4 boneless/skinless chicken breasts, fat removed
Garlic powder, to taste (I used garlic salt)
Dried oregano, to taste
Handful of grape tomatoes (I sliced in half)
Small handful of kalmata olives, sliced in half
1/2-1 lemon juiced
2 tbsp fresh parsley, chopped (divided)
2 tbsp low fat feta cheese
fresh Parmesan cheese (I added this)
Directions
1. Preheat the oven to 425 degrees.
2. Heat the olive oil in a an oven-safe skillet on medium heat.
3. Add the shallots and garlic and heat for about 2 minutes.
4. Remove from pan and set aside.
5. Season the chicken with salt, pepper, garlic powder and oregano.
6. Place the chicken into the skillet, seasoned side down, and cook over med-high heat until brown. (3-4 minutes).
7. Flip the chicken over and add the olives, tomatoes, lemon juice, half of the parsley, and the shallots with garlic.
8. Bake for 15 minutes or until done.
9. Remove from the oven, sprinkle the remaining parsley on top with the feta cheese and parmesean cheese.
Saturday, February 14, 2009
Mary's Black Bean Soup
This is my mom's black bean soup recipe and it's quick and easy. It's good with cornbread.
Mary's Black Bean Soup
5 or 6 cloves of garlic, minced
1 small onion, diced
6 or 7 baby carrots, diced really small
1 to 2 tablespoons of olive oil
1 small can of chicken broth
2 cans black beans
salt to taste
In a medium size pan with medium heat, cook garlic, onions, carrots, and olive oil. While this is cooking, take 1 of the cans of black bean and the chicken broth and put them in the blender. Blend together until smooth. When onions are transparent and carrots are soft, they are done. Add the chicken broth mixture to the pan and bring it to a simmer. Add last can of beans and cook 5 minutes more. Makes 3 to 4 servings. Enjoy!
Mary's Black Bean Soup
5 or 6 cloves of garlic, minced
1 small onion, diced
6 or 7 baby carrots, diced really small
1 to 2 tablespoons of olive oil
1 small can of chicken broth
2 cans black beans
salt to taste
In a medium size pan with medium heat, cook garlic, onions, carrots, and olive oil. While this is cooking, take 1 of the cans of black bean and the chicken broth and put them in the blender. Blend together until smooth. When onions are transparent and carrots are soft, they are done. Add the chicken broth mixture to the pan and bring it to a simmer. Add last can of beans and cook 5 minutes more. Makes 3 to 4 servings. Enjoy!
Tuesday, February 10, 2009
Tortellini Soup
This is one of my favorite soups and so easy to make! It is hearty and delicious. Trust me, you will want seconds.
Tortellini Soup
2 tbsp. olive oil
2 oz. pancetta or bacon, finely diced (I chopped 6 slices of turkey bacon)
1 medium onion, finely chopped (I used red onion)
3 cloves garlic, minced
1 can (49-1/2oz.) chicken broth (I used one 30oz box of stock)
2 tsp. Italian seasoning
1 package cheese tortellini (I used two 9 oz. bags)
1 can (8 oz) crushed tomatoes in puree (I used 2 cans of diced tomatoes for extra liquid since I didn't use as much broth)
8 oz. fresh spinach, rinsed, stemmed and chopped (I used a bag of spinach)
1 can (14.5 oz) white beans, rinsed and drained (OMITTED)
Salt and Pepper to taste
1 cup freshly shredded Parmesan cheese
Directions:
1. Heat the olive oil in a dutch oven over medium heat. Add pancetta. Cook until crisp.
2. Add onions; cook 3-4 minutes or until soft. Add garlic, cook 1 more minute.
3. Add broth and Italian seasoning; bring to a boil and simmer 5 minutes.
4. Meanwhile cook tortellini according to package directions; drain.
5. Add cooked tortellini to soup mixture.
6. Stir in tomatoes and beans and simmer 5 minutes.
7. Add spinach and cook just until wilted.8. Season with salt and pepper. Garnish with cheese
Tortellini Soup
2 tbsp. olive oil
2 oz. pancetta or bacon, finely diced (I chopped 6 slices of turkey bacon)
1 medium onion, finely chopped (I used red onion)
3 cloves garlic, minced
1 can (49-1/2oz.) chicken broth (I used one 30oz box of stock)
2 tsp. Italian seasoning
1 package cheese tortellini (I used two 9 oz. bags)
1 can (8 oz) crushed tomatoes in puree (I used 2 cans of diced tomatoes for extra liquid since I didn't use as much broth)
8 oz. fresh spinach, rinsed, stemmed and chopped (I used a bag of spinach)
1 can (14.5 oz) white beans, rinsed and drained (OMITTED)
Salt and Pepper to taste
1 cup freshly shredded Parmesan cheese
Directions:
1. Heat the olive oil in a dutch oven over medium heat. Add pancetta. Cook until crisp.
2. Add onions; cook 3-4 minutes or until soft. Add garlic, cook 1 more minute.
3. Add broth and Italian seasoning; bring to a boil and simmer 5 minutes.
4. Meanwhile cook tortellini according to package directions; drain.
5. Add cooked tortellini to soup mixture.
6. Stir in tomatoes and beans and simmer 5 minutes.
7. Add spinach and cook just until wilted.8. Season with salt and pepper. Garnish with cheese
Wednesday, April 9, 2008
Tex-Mex Gooey Casserole (Mexican lasagna)
Tex-Mex Gooey Casserole
Recipe courtesy Emeril Lagasse
Show:
Emeril Live
Episode:
America's Wild West Texas Style
1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tomato paste
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterey Jack cheese
Preheat the oven to 375 degrees F.
Grease a 9 by 9 by 2-inch square baking dish.
In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.
Notes: Paula passed this recipe onto me because I had it at her house and loved it. There are a lot more flavors in this dish than in your typical mexican casserole. Daniel called it a Mexican lasagna because of all the layers and I like that name better than the gooey one. :)
I used turkey instead of beef and beef stew meat and the larger, burrito style rather than taco tortillas.
I served with restauraunt style tortilla chips, salsa and guacamole.
Recipe courtesy Emeril Lagasse
Show:
Emeril Live
Episode:
America's Wild West Texas Style
1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tomato paste
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterey Jack cheese
Preheat the oven to 375 degrees F.
Grease a 9 by 9 by 2-inch square baking dish.
In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.
Notes: Paula passed this recipe onto me because I had it at her house and loved it. There are a lot more flavors in this dish than in your typical mexican casserole. Daniel called it a Mexican lasagna because of all the layers and I like that name better than the gooey one. :)
I used turkey instead of beef and beef stew meat and the larger, burrito style rather than taco tortillas.
I served with restauraunt style tortilla chips, salsa and guacamole.
Shrimp Fra Diavolo
Shrimp Fra Diavolo
adapted from Giada de Laurentiis, Everyday Italian
Ingredients:
1 lb. large shrimp, peeled and deveined
1 tsp. salt, plus more to taste
2 tsp. dried crushed red pepper flakes (adjust to taste)
3 TBSP olive oil1 medium onion, finely chopped
1 (14.5 oz.) can diced tomatoes with juice
1 c. dry white wine
3 garlic cloves, chopped
1/2 tsp. dried oregano
chopped fresh basil, for garnish
fresh parmesan, for garnish
Directions:
1. In a medium bowl, toss the shrimp with 1 tsp. of salt and red pepper flakes.
2. In a large heavy skillet, heat the oil over a medium-high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.
3. Add the onion to the same skillet and saute until translucent, about 5 minutes.
4. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until slightly thickened, about 10 minutes.
5. Return the shrimp and accumulated juices to the tomato mixture and toss to coat.
6. Remove from heat and season with salt and pepper to taste.
Notes:
I served this over multi-grain, multi-colored farfalle pasta.
The next time make this I intend to use less of the ground red pepper. 1 tsp or like 1tsp and a 1/4 should be fine. 2 tsp. made it pretty spicy. This was actually better the next day because I stored the leftovers in the same container with the remaining pasta and it was less spicy.
Daniel tried this dish and he thought it was leftovers from Olive Garden! :) So it's good and pretty easy.
adapted from Giada de Laurentiis, Everyday Italian
Ingredients:
1 lb. large shrimp, peeled and deveined
1 tsp. salt, plus more to taste
2 tsp. dried crushed red pepper flakes (adjust to taste)
3 TBSP olive oil1 medium onion, finely chopped
1 (14.5 oz.) can diced tomatoes with juice
1 c. dry white wine
3 garlic cloves, chopped
1/2 tsp. dried oregano
chopped fresh basil, for garnish
fresh parmesan, for garnish
Directions:
1. In a medium bowl, toss the shrimp with 1 tsp. of salt and red pepper flakes.
2. In a large heavy skillet, heat the oil over a medium-high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.
3. Add the onion to the same skillet and saute until translucent, about 5 minutes.
4. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until slightly thickened, about 10 minutes.
5. Return the shrimp and accumulated juices to the tomato mixture and toss to coat.
6. Remove from heat and season with salt and pepper to taste.
Notes:
I served this over multi-grain, multi-colored farfalle pasta.
The next time make this I intend to use less of the ground red pepper. 1 tsp or like 1tsp and a 1/4 should be fine. 2 tsp. made it pretty spicy. This was actually better the next day because I stored the leftovers in the same container with the remaining pasta and it was less spicy.
Daniel tried this dish and he thought it was leftovers from Olive Garden! :) So it's good and pretty easy.
Turkey Meatballs
Turkey Meatballs
Courtesy of Aimee's Adventures
1 lb. Ground Turkey Breast
1/2 Cup Seasoned Dried Breadcrumbs
1/3 Cup Chopped Parsley
1 Egg
2 Tablespoons Grated Onion
1 Garlic Clove, minced
1/2 teaspoon Salt
1/8 teaspoon Ground Pepper
1 Cup Spaghetti Sauce
Preheat the oven to 350 degrees. In a large bowl, mix all ingredients except spaghetti sauce. Roll into 20-22 meatballs. Place a meatball into each well of a mini muffin tin sprayed with cooking spray. Fill un-used wells with water. Bake until lightly browned, about 15-18 minutes. Transfer to a large bowl; add the spaghetti sauce and toss meatballs.
This reminds me of a meatloaf recipe divided into balls. :) It ended up making 24 pretty decent sized meatballs with this recipe. I rolled them on the counter and they actually ended up taking 25 minutes in a mini muffin tin in my oven.
I added some whole wheat pasta and a mix of red and vodka sauces to the meatballs. Yummy!
Courtesy of Aimee's Adventures
1 lb. Ground Turkey Breast
1/2 Cup Seasoned Dried Breadcrumbs
1/3 Cup Chopped Parsley
1 Egg
2 Tablespoons Grated Onion
1 Garlic Clove, minced
1/2 teaspoon Salt
1/8 teaspoon Ground Pepper
1 Cup Spaghetti Sauce
Preheat the oven to 350 degrees. In a large bowl, mix all ingredients except spaghetti sauce. Roll into 20-22 meatballs. Place a meatball into each well of a mini muffin tin sprayed with cooking spray. Fill un-used wells with water. Bake until lightly browned, about 15-18 minutes. Transfer to a large bowl; add the spaghetti sauce and toss meatballs.
This reminds me of a meatloaf recipe divided into balls. :) It ended up making 24 pretty decent sized meatballs with this recipe. I rolled them on the counter and they actually ended up taking 25 minutes in a mini muffin tin in my oven.
I added some whole wheat pasta and a mix of red and vodka sauces to the meatballs. Yummy!
Onion Baked Pork Chops
Onion Baked Pork Chops
6 pork chops
1 pckg. Lipton onion soup mix (I used an off brand mix)
2 eggs, well beaten
2/3 cup bread crumbs
1/2 stick butter, melted
Preheat the oven to 350 degrees. Combine soup mix and bread crumbs. Dip chops in egg and then in bread crumb/onion mixture, coating well. Place in a shallow pan and drizzle well with butter. Bake 1 hour, turning once. Makes six servings.
Notes:
While these weren't as moist as I would have liked, they were still really good. The combo of onions and breadcrumbs is a nice breading.
I added a few pieces of garlic and I also added a little olive oil to the pan before I stuck it all in the oven, just to infuse more flavor.
I also sauteed some onions and add them right before serving. The flavor of real onions added a nice touch to what was a good, hearty meal, not to mention easy! It is also easy to cut in half if you don't need to serve six. I always freeze extra food.
Sides: steamed veggies and rice.
6 pork chops
1 pckg. Lipton onion soup mix (I used an off brand mix)
2 eggs, well beaten
2/3 cup bread crumbs
1/2 stick butter, melted
Preheat the oven to 350 degrees. Combine soup mix and bread crumbs. Dip chops in egg and then in bread crumb/onion mixture, coating well. Place in a shallow pan and drizzle well with butter. Bake 1 hour, turning once. Makes six servings.
Notes:
While these weren't as moist as I would have liked, they were still really good. The combo of onions and breadcrumbs is a nice breading.
I added a few pieces of garlic and I also added a little olive oil to the pan before I stuck it all in the oven, just to infuse more flavor.
I also sauteed some onions and add them right before serving. The flavor of real onions added a nice touch to what was a good, hearty meal, not to mention easy! It is also easy to cut in half if you don't need to serve six. I always freeze extra food.
Sides: steamed veggies and rice.
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