What’s for Dinner? Turkey Swedish Meatballs

The other day, I had a hankering for meatballs and pasta, but didn’t want to go the standard spaghetti sauce route again, so I came up with this:

Turkey Swedish Meatballs

 

Turkey Swedish Meatballs

Adapted from Jessica Alba’s Turkey Meatballs & Damn Delicious’ Swedish Meatballs

Ingredients for the meatballs:

2 turkey breast whizzed through a food processor until ground

1 cup of Panko (Japanese breadcrumbs)

1/4 cup finely chopped carrots

  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 2 tablespoons Italian seasoning
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil

 

Ingredients for the gravy:

1/4 cup unsalted butter
1/3 cup all-purpose flour
  •  
  • 4 cups beef broth
  •  
  • 3/4 cup sour cream
  •  
  • Kosher salt and freshly ground black pepper, to taste
  •  
  • 2 tablespoons chopped fresh parsley leaves

 

Directions:

To make the meatballs: In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.

Meatball ingredients

Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Turkey meatballs

  • To make the gravy: Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  • The gravy
  • Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  • Serve immediately, garnished with parsley, if desired.

 I had some dregs of dry pasta sitting in the pantry, so I cooked them up to have with these yummy meatballs. I steamed up some asparagus and sliced up some fresh cucumber sprinkled with dill. Yummers!

What’s for dinner? Lighter General Tso’s Chicken

Our daughter has been requesting “butter rice” for the past week, so I thought I’d make something that went with that.

The chicken breast staple was abundant in the freezer, so it was a given that that’s what was going to be paired up with the rice.

Here’s what we had:

Lighter General Tso's Chicken

Lighter General Tso’s Chicken

Adapted from Damn Delicious

Ingredients:

    • 2 boneless, skinless, chicken breasts, cut into 1-inch chunks
    • 1/4 cup all-purpose flour
    • 2 large eggs, beaten
    • 2 cups crushed Rice Crispies (I whizzed mine in the good processor until it resembled fine bread crumbs)
For the sauce:
  • 1-1/2 cups chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar, packed
  • 2 tbsp cornstarch

Directions:

  • Preheat oven to 450 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • Working in batches, dredge chicken in flour, dip into eggs, then dredge in crushed Rice Crispies, pressing to coat.
  • Place onto prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 13-15 minutes.
  • In a large saucepan over medium high heat, combine chicken broth, hoisin, rice vinegar, soy sauce, brown sugar and cornstarch until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
  • Serve immediately.
  • I served this along side of “buttered rice” for the kiddos and plain for Mum and Dad, with several slices of fresh cucumber…dinner lasted less than half an hour 😃

What’s for dinner? Enchilada Pasta

I love Mexican food!

I prefer authentic Mexican food, but flying to Mexico for dinner is a bit silly. Plus, my private jet is being repainted, so I’d have to fly economy and I’m saving that for our upcoming Hawaiian holiday next month.

HELLZ YES!!!!!

I like to make tacos (there are several varieties) at least one a week, but tire of the good ole crunchy shelled variety, so for Taco Thursday this week, I decided to try something new out…

Enchilada Pasta
Courtesy of Damn Delicious

Ingredients:

16 ounces extra wide egg noodles
1-1/4 cups enchilada sauce* (I used 2 cups to make it more saucy)
1 cup canned corn kernels, drained (I used thawed, frozen corn kernels)
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1/4 cup Greek yogurt
1 (4-ounce) can diced green chiles
1 tablespoon olive oil
1 pound ground beef
4 ounces cream cheese
1/2 teaspoon chili powder, or more to taste
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves

Ingredients

Instructions:

Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
Serve immediately, garnished with cilantro.

Enchilada Pasta

* I made my enchilada sauce from scratch rather than buying a jar from the store. Here’s the recipe:

Homemade Enchilada Sauce
Courtesy from Damn Delicious

Ingredients:

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
2 tablespoons plus 2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Kosher salt and freshly ground black pepper, to taste

Instructions:

Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Store in an airtight container in the refrigerator for up to two weeks.

Enchilada Sauce

ERMAGHERD! This was delicious and the kiddos asked for more! Too bad hubby missed it, but it made so much, that I packed it up and put it in the freezer to enjoy later 😃

What’s for dinner? Bacon Avocado Pasta

So, I’m still feeling like crap 😪

This head cold sucks and it’s tiring me out. Not that I’m not already bagged from the kids keeping me busy.

I needed to make a “Mom, I’m starving!”, “I have zero energy!”, yummy and super quick dinner, so that could make a hot cup of tea and put my feet up. Plus we had to run out the door to our daughter’s Sparks meeting after dinner. I didn’t want yo be late…again.

Here’s what I made:

Bacon Avocado Pasta
Courtesy of Damn Delicious

Ingredients:

12 ounces fusili pasta
4 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
2 Roma tomatoes, diced
1/3 cup diced red onion
1/4 cup basil leaves, chiffonade
1/4 cup grated Parmesan cheese
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice, or more, to taste
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper, to taste

Instructions:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, avocado, tomatoes, onion and basil. Stir in Parmesan, olive oil, lemon juice, lemon zest, salt and pepper, to taste.
Serve hot or cold, garnished with Parmesan, if desired.

Bacon Avocado Pasta

I think I’d cut back on the onions next time. The kids aren’t fans and it leads to Dragon Breath. A definite no-no when you have to talk closely to people after dinner.

What’s for dinner? Beef Noodle Stir Fry

It’s the beginning of the week and I’ve come down with a cold.

I’d like to thank my husband for passing on his “plague” to me, I totally do not have the time and energy to burn this bad boy off.

And now he’s gone away for work and left me solo with the kids. Ugh…I need a massage 😉

Here’s what we ate for dinner last night:

Beef Noodle Stir Fry
Courtesy of Damn Delicious

Ingredients:

2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
1 tablespoon olive oil
8 ounces beef top sirloin filet, thinly sliced across the grain
8 ounces cremini mushrooms, sliced
6 ounces broccoli florets
2 carrots, diced

For the Sauce:

1/3 cup soy sauce
3 tablespoons oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, pressed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

Instructions:

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
Serve immediately.

Notes:

*Udon is Japanese-style thick wheat noodles and can be found in the refrigerated aisle of your local grocery store.

Beef noodle stir-fry

 

This was super yummy, but I would add another pack or two of udon noodles, ’cause the kids LOVED them 😀