Turkey-Apple-Cheddar Meatballs

If you are as devious as I am, you have probably lied to your spouse a time or two about what exactly went in to that delicious (healthful) meal. Whether you hide minced veggies in a sauce or swear those green flakes of spinach are parsley, you're really just trying to look out for your nutrition, right? One of my favorite sneaks is to substitute ground turkey for ground beef to add a more heart-friendly, figure-friendly tone to the meal. Sometimes my husband discovers my secret and sometimes he doesn't, but when the flavors are as delicious as these meatballs, he's likely too busy savoring to complain. 

1 lb. ground turkey

1 Granny Smith apple, finely diced or shredded

½ cup shredded sharp cheddar cheese       

½ cup whole wheat bread crumbs

½ tsp. onion powder

1 egg (or egg substitute), beaten

Salt and pepper to taste

1/2 pkg. No Yolk egg noodles

4 Tbs. light margarine

½ tsp. garlic powder

Preheat oven to 350 degrees. In a large bowl, mix first 7 ingredients with hands, until thoroughly combined. Roll turkey mixture into 1-2” meatballs and place on an ungreased cookie sheet. Bake meatballs 20-25 minutes, until cooked through.

Meanwhile, boil egg noodles per package directions; drain. Add butter and garlic powder to a microwave-safe cup or bowl; microwave 20-30 seconds, until butter is melted. Stir lightly to combine. Serve meatballs over noodles and drizzle with garlic-butter.

*Inspired by Rachael Ray's Pork, Apple, and Cheddar Meatballs with Egg Noodles

Chipotle Turkey Chili

Cooking for a family member or friend on a special diet can be tricky, but it's also enlightening to become more aware of the ingredients you use. Recently, I tried my hand at a completely sugar-free menu. Some of my standby ingredients had to be eliminated and I found myself reading labels very carefully (for example, no tomato sauce - substitute diced tomatoes instead). This spicy chili had all the flavor of my regular recipe and was completely sugar-free - not to mention, delicious! 

1 lb. lean ground turkey

1 can (26-oz.) diced tomatoes, pureed in blender

1 can (16-oz.) diced tomatoes

1 can chili beans

1 can red kidney beans, drained

½ each, red, yellow, and orange bell peppers, roughly chopped

2-4 canned chipotle peppers in adobo sauce, finely chopped

½ white onion, chopped

2 cloves garlic, minced

2 Tbs. Worcestershire sauce

2 tsp. chili powder

1 tsp. cumin

1 tsp. Mrs. Dash Extra Spicy seasoning blend

½ packet Splenda

In a large pot, cook turkey until browned; strain out any remaining fat or liquid. Add all remaining ingredients; mix well to combine. Heat over medium heat until chili begins to simmer. Reduce heat to low and simmer, stirring occasionally, 1-2 hours. Top with a bit of shredded cheddar cheese to serve. 

Asian Chicken Skewers with Spicy Marmalade Sauce

Marmalade triumphs again in this Asian-inspired recipe. If weather permits, try grilling your skewers outdoors for a zesty summer meal. 

Chicken:

1 lb. boneless, skinless chicken breast tenders

¼ cup olive oil

¼ cup soy sauce

2 garlic cloves, minced

¼ tsp. red pepper flakes

Sauce:

1 jalapeño pepper, chopped and seeded

1 ½ tsp. butter

1 tsp. fresh ginger root, grated

¾ cup marmalade

1 Tbs. lime juice

1 Tbs. orange juice concentrate

¼ tsp. salt

 In a large resealable plastic bag, combine oil, soy sauce, garlic, and red pepper flakes; add chicken tenders. Seal bag and shake gently to coat. Refrigerate 24 hours (or at least 4 hours).

Grease broiler pan and preheat broiler. Thread chicken onto metal skewers (if using wooden skewers, soak in water) and place on broiler pan, about an inch apart. Discard remaining marinade. Broil chicken skewers 6 inches from heat, for about 2-4 minutes per side, until chicken is no longer pink.

Meanwhile, in a small saucepan, sauté jalapeno in butter until tender. Add ginger and cook 1 minute. Reduce heat; stir in marmalade, lime juice, orange juice concentrate, and salt. Serve chicken with sauce atop fried or steamed rice. 

*Original recipe from Simple & Delicious magazine

Red Wine Beef

This standby recipe is so simple my husband can make it and is impressive enough to be a great company meal. Amp up the flavor with a sprinkling of Gorgonzola cheese on top. 

1 ½ lbs. top sirloin, cut into bite-sized cubes

2 T. olive oil

1 cup dry red wine

1 can beef broth

1 cup water

4 cloves garlic, minced

¼ cup real bacon bits

1 tsp. thyme

¼ tsp. red pepper flakes

3/4 tsp. each, salt & pepper

¼ cup flour

¼ cup water

½ pkg. egg noodles

¼ cup gorgonzola crumbles (optional)

In a large skillet, brown beef in olive oil over medium-high heat until cooked through. Remove beef and add wine to hot pan to deglaze. Heat until boiling. Add broth and water. Stir and cook 2 minutes. Add beef back into the pan, along with bacon bits, garlic, thyme, red pepper flakes, salt, and pepper. Cover and simmer over medium-low heat for 45-60 minutes, until beef is tender.

In a small bowl, combine flour and ¼ cup of water until smooth. Add to the beef mixture and cook until sauce thickens.

Cook egg noodles per package directions. Serve beef mixture with sauce over noodles. Sprinkle with gorgonzola crumbles if desired. 

Busy-Night Stromboli

One of the best things about pizza night is making a meal everyone can enjoy - personalized to your taste preferences. Spice up your next pizza night by turning it inside out: stromboli-style. 

½ lb. lean ground beef or turkey

¼  tsp garlic powder

¼ tsp red pepper flakes

1 can refrigerated pizza crust

1/3 cup pizza sauce (plus more for dipping)

½ cup shredded mozzarella

¼ tsp. Italian seasoning

¼ cup red or green bell peppers, chopped (optional)

2 T. black olives, sliced (optional)

Preheat oven to 400 degrees.

Brown beef or turkey over medium-high heat, until cooked through. While the meat browns, add garlic and red pepper flakes. Set meat aside.

Unroll dough and place on a greased cookie sheet. Starting at the center, press dough into a 15x11 rectangle. Spread pizza sauce over the dough, leaving 2 inches on the long sides and ½ an inch of short sides. Spoon meat lengthwise down the center, forming a 3-inch wide strip. Top with cheese, Italian seasoning, and optional vegetables. Fold the long sides of the dough towards the center and press the edges to seal.

Bake, uncovered, 15-20 minutes, until crust is golden brown. Cut into slices and serve with extra pizza sauce for dipping. 

Cranberry Pork Roast

If your loved one's schedule is as unpredictable as my husband's, the Crockpot could become your new best friend. I love being able to put ingredients together, throw them all in a pot, cover it, and forget about it for the next few hours. There is no rush to get dinner done; it's ready when you are. And when the result is as delicious as this pork roast (a great substitute for the "chicken rut"), you'll find yourself pulling out the trusty Crockpot more often.

1 3-lb pork top loin roast

3 Tbs. olive oil

Salt, pepper, paprika, nutmeg

1 14-oz can cranberry sauce, whole berry

½ cup cranberry or cran-apple juice

1/8 cup sugar

1 tsp. coarse ground mustard

¼ tsp. ground cloves

3 whole garlic cloves, smashed and peeled

2 Tbs. cornstarch

2 Tbs. cold water

Preheat oil in large skillet over medium heat. Cook roast on each side until browned.  Place roast in a slow cooker; sprinkle with salt, pepper, paprika, and nutmeg.

In a medium bowl, stir together cranberry sauce, juice, sugar, mustard, and cloves. Pour over roast; add garlic. Cover and cook on low heat setting 6-7 hours, or high for 3-3 ½ hours.

Transfer roast to a platter. Skim fat from juices, and then measure 2 cups of juices into a medium saucepan. In a small bowl, combine cornstarch and water; add to the saucepan. Simmer over medium heat, stirring frequently, until thickened. Cook an additional 2 minutes. Pour sauce over roast to serve. 

Chocolate Chip Waffle Cookies

I have never been much of a baker. I think maybe I don't have the patience for precise measurements and feel stifled in terms of experimentation. (Though my baking friends assure me there is plenty of room for creativity) When I came across this recipe for cookies made on a waffle iron, I just couldn't help myself. While I did have to stick to the measurements, I was still able to add a little of my own flare (cinnamon is the trick - adds just a little something) and I created something totally unique (and delicious)!

½ cup packed brown sugar

¼ cup sugar

½ cup butter, melted

1 egg

1 tsp. vanilla extract

1 cup plus 2 Tbs. all-purpose flour

½ tsp. salt

¼ tsp. baking soda

¼ tsp. cinnamon

½ cup flaked coconut

½ cup semisweet chocolate chips

In a large bowl combine sugars, butter, egg, and vanilla. Separately, combine flour, salt, baking soda, and cinnamon, and then gradually mix into the sugar mixture with an electric mixer. Stir in the coconut and chocolate chips.

Preheat electric waffle iron and coat with cooking spray. Drop batter by the teaspoonful, about 1 in. apart. Bake 1-3 minutes, until golden brown. (Many waffle irons will signal when they are cooked) Carefully remove and cool completely. 

*Original recipe from Simple & Delicious magazine

General Tso's Chicken - The Healthier Way

One of my many goals this year is to incorporate a more balanced diet into my regime. To help with this, I've started experimenting with some of my favorite dishes, to see how I can kick up the health factor a bit. This classic Asian dish contains a fraction of the calories found in its restaurant counterpart, with an equally delicious flavor. 

2 cups chicken broth

4 Tbs. soy sauce (reduced sodium)

1 tsp. grated fresh ginger

1 Tbs. rice vinegar

1 Tbs. sugar

1 Tbs. cornstarch

2 tsp. Asian chili sauce

1 tsp. red pepper flakes

2 Tbs. canola oil

1 ½ lbs. boneless, skinless chicken breast, cubed

2 scallions, sliced

1-2 palm-fulls, snap peas or chopped broccoli

1 palm-full shredded carrots 

In a medium bowl, whisk together first 8 ingredients and set aside.

Preheat oil in a large skillet over medium-high heat. Add chicken and cook about 6 minutes, until cooked through. Remove to a plate to keep warm. (Line the plate with paper towel to absorb extra oil)

Add chicken broth mixture to the hot skillet. Reduce heat to medium and simmer until the mixture begins to thicken. Add chicken, scallions, and peas or broccoli, and carrots. Cook 3-5 minutes to heat through. Serve over steamed brown rice. 

*Tweaked and remade based off of parents.com's General Tso's Chicken

Marmalade-Mustard Steaks

There are few flavor combinations that I love more than sweet and savory. (Well, perhaps caramel and chocolate...) Don't be scared off by the idea of combining marmalade and mustard - the result is mouthwatering! This wonderfully easy glaze adds zest to an ordinary steak, creating a quick and simple dinner.

½ cup orange marmalade

2 Tbs. coarse ground mustard

2 Tbs. butter

1 – 1 ¼ lbs. top sirloin steak (or your favorite cut)

In a small pot, heat marmalade and mustard over low heat. Whisk in butter until melted. Set aside ¼ cup of glaze for serving.

Broil steaks for 5-7 minutes per side (to desired doneness), basting occasionally with glaze. Allow steaks to rest 5-10 minutes. Serve with reserved glaze. 

*Thanks to Simple & Delicious magazine for the inspiration