Gwyneth Paltrow's Japanese Chicken Meatballs

This recipe was relatively easy and fast.  I served the meatballs over rice with a green salad.

JAPANESE CHICKEN MEATBALLS

Recipe Notes

Gwyneth's original recipe calls for making your own hoisin sauce (recipe here).  I did make my own when I tried the recipe, but considering how expensive red miso paste is and considering that good-quality hoisin sauce is available without having to make it, I will likely just buy hoisin sauce next time.

Ingredients

• 1 lb. ground chicken (I used 99% lean ground turkey because I couldn't find chicken)
• 1/2 tsp. coarse salt
• 1/2 tsp. freshly-ground black pepper
• 1 garlic clove, finely minced
• 1 tsp. freshly-grated ginger
• 1 tbsp. soy sauce
• 2 tsp. good-quality maple syrup
• 2 tbsp. neutral oil (canola or grapeseed)
• Hoisin sauce for serving

Instructions

1.  Mix chicken with salt, pepper, garlic, ginger, soy sauce, and maple syrup.

2.  Roll chicken mixture into golf ball-sized meatballs (20-24 total).

3.  Heat oil in a large skillet and add meatballs.  Pan-fry until cooked through.

4.  Serve with hoisin sauce.

Asian Turkey Cabbage Cups

These were quick and easy.  I served them with a rice noodle salad that Cooking Light also suggested.  I personally am not a fan of cabbage, so I replaced the cabbage with Boston bibb lettuce.  This photo does not show the crushed peanuts on top, but they do add to the dish, so I recommend including that garnish at the end.  I have another version of Turkey Lettuce Wraps that I had previously posted - click the preceding link for a second alternative if you'd like.

ASIAN TURKEY CABBAGE CUPS

Recipe Notes

As mentioned above, I replaced the Napa cabbage leaves with Boston bibb lettuce based on personal preference.

Nutritional Information (per serving - serves 4)

267 calories - 13.6 g. fat - 30.3 g. protein - 1.4 g. fiber - 7.6 g. carbs

Ingredients

• 1 tsp. grated (or minced) peeled fresh ginger
• 1.25 lbs. ground turkey (I used 93% lean)
• 1/2 c. thinly-sliced green onions
• 1 tbsp. brown sugar
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. chopped fresh mint
• 2 tbsp. fresh lime juice
• 1-1/2 tbsp. fish sauce
• 2 tsp. olive oil
• 1 tsp. dark sesame oil
• 1 jalapeno pepper, finely chopped
• 12 large Napa cabbage leaves (or substitute Boston bibb)
• 1/4 c. chopped salted dry-roasted peanuts

Instructions

1.  Heat a large non-stick skillet over medium heat.  Add ginger and turkey to pan, cook until done.

2.  Drain turkey mixture and place in a large bowl.

3.  Add green onions, brown sugar, cilantro, mint, lime juice, fish sauce, oils, and jalapeno.  Toss well.

4.  Spoon 1/3 c. turkey mixture into each leaf.  Top with peanuts and serve.

Italian Sausage Hoagies

I was skeptical of these, but Corey really liked them.  He described them as "like a Subway Italian Meatball Sub....only better and lighter".

ITALIAN SAUSAGE HOAGIES

Recipe Notes

Corey suggested using provolone cheese in place of mozzarella cheese as well.  Serve with Kettle chips and a salad.

Nutritional Information (per serving - serves 4)

309 calories - 7 g. fat - 20.7 g. protein - 28.5 g. carbohydrates - 2.5 g. fiber

Ingredients

• Four 2-oz. hoagie rolls, halved
• 9 oz. sweet Italian turkey sausage, cut into 1 in. thick pieces
• 1/2 c. chopped onion
• 1 tsp. minced fresh garlic (I used bottled)
• 1 c. marinara sauce
• 1 small red bell pepper, thinly sliced
• 1/4 tsp. freshly ground black pepper
• 1/2 c. shredded part-skim mozzarella cheese

Instructions

1.  Preheat broiler to high.  Arrange hoagie rolls on a baking sheet and broil until toasted.  Set aside.

2.  Heat a large skillet over medium high, spray with Pam.  Add sausage to pan and cook until lightly browned, stirring occasionally.

3.  Add onion and garlic, cook until softened.

4.  Add marinara, bell pepper, and black pepper.  Bring to a boil.

5.  Reduce heat and simmer for six minutes or until bell pepper is crisp-tender.

6.  Arrange 3/4 c. sausage mixture over bottom half of each roll.  Sprinkel with ~2 tbsp. cheese per sandwich.

7.  Broil two minutes or until cheese melts.  Top with other halves of hoagie rolls.



Stir-Fried Turkey in Lettuce Wraps

I like to serve these great, healthy lettuce wraps with white rice and Asian cabbage slaw (recipe here). Great use for super-lean ground turkey!

STIR FRIED TURKEY IN LETTUCE WRAPS

Recipe Notes

The actual recipe calls for using only half of the prepared sauce in the turkey mixture with the other half on the side. I personally like to add all of the sauce to the skillet and then dress my lettuce wraps with soy sauce or teriyaki sauce.

Ingredients

- 1/4 c. soy sauce

- 4 tsp. fish sauce

- 4 tsp. sugar

- 1 tbsp. vegetable oil

- 1 large shallot, finely chopped

- 2 tbsp. minced peeled ginger

- 2 garlic cloves, minced

- 1 small jalapeno, chopped

- 1 lb. ground turkey (recipe recommends 93% lean, I used 99% lean)

- 2 large heads Bibb lettuce, cleaned and leaves separated

Instructions

1. In a small bowl, combine soy sauce, fish sauce, and sugar. Stir with a whisk until sugar dissolves and set aside.

2. Heat a large skillet or wok over medium-high heat. Add oil and swirl to coat.

3. Add minced jalapeno, ginger, garlic, and shallot. Stir until fragrant and slightly softening (approx. 30 seconds to 1 minute).

4. Add turkey and cook, breaking up meat with a wooden spoon or spatula, for approximately 5 minutes or until almost cooked through.

5. Add sauce to skillet and stir until meat is cooked through. (I use all of the sauce at this point.)

6. Serve in lettuce leaves with remaining sauce (if you only used half before) and/or soy sauce or teriyaki sauce.

Sausage, Tomato, and Arugula Fettuccine

I have decided that I really like fresh pasta, even if it does cost a little bit more. This is one of those "20 Minute Dinner" recipes from Cooking Light that really does take 20 minutes to prepare. A nice bonus with twin 11-month-olds in the house and a hungry husband.

SAUSAGE, TOMATO, AND ARUGULA FETTUCCINE



Recipe Notes

You will find the fresh pasta in the refrigerated section of the grocery store, often by the prepared foods or even by the fresh deli meats and cheeses.


Nutritional Information (per serving - serves 4)

356 calories - 13 g. fat - 39 g. carbs - 20 g. protein - 4 g. fiber


Ingredients

- 9-oz. package refrigerated fettuccine

- 1 tbsp. olive oil

- 6 oz. Italian turkey sausage

- 2 tsp. minced garlic (I used bottled)

- 1 pint cherry tomatoes

- Salt & pepper to taste

- 3 c. baby arugula leaves

- 2 oz. pecorino Romano cheese, shaved


Instructions

1. Cook pasta according to package directions. Drain in a collander over a bowl, reserving 2/3 c. cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings and add sausage to pan, stirring to crumble until browned.

3. Add garlic and cook for 30 seconds.

4. Add tomatoes and pepper, covering to cook for 2 minutes.

5. Mash tomatoes with the back of a spoon to break them up. Cover pan, reduce heat to low, and cook for 3 minutes.

6. Remove pan from heat and add pasta, pasta water, and arugula.

7. Toss well and top with cheese.

Sausage & Bean Casserole

Wow, I am a negligent blogger. Unfortunately, after more than 100 postings, I am starting to run out of "new" recipes (new to the blog, at least) to post. Some of you have sent me some great recipes, and I look forward to trying them and sharing them on the blog as well! But here's a Cooking Light casserole that we had last week for dinner. It's vaguely French, kind of like a cassoulet? Easy to throw together because lots of canned things and precooked things in the recipe.

SAUSAGE & BEAN CASSEROLE

Recipe Notes

This recipe calls for a Dutch oven, which I really recommend because it can go from the stovetop into the oven. Just be careful, because you do have to hand wash it due to the ceramic glaze.

Nutritional Information (per serving - serves 8)

205 calories - 3.3 g. fat - 12.1 g. protein - 4.4 g. fiber

Ingredients

• 1 c. finely chopped onion
• One 16-oz. package light smoked turkey sausage (such as Hillshire Farm), cut into 1/4 in. slices
• 2 garlic cloves, minced
• 14 oz. can fat-free chicken broth
• 2 tbsp. brown sugar
• 2 tbsp. tomato paste
• 1/2 tsp. dried thyme
• 1/2 tsp. black pepper
• Three 16-oz. cans cannellini beans, rinsed and drained
• 1 bay leaf
• 1/8 tsp. ground red pepper (optional)
• Three 1-oz. slices white bread
• 2 tbsp. chopped fresh parsley

Instructions

1. Preheat oven to 375 degrees.

2. Heat a Dutch oven over medium high heat. Add onion and turkey sausage to pan. Saute for five minutes until browned, then add garlic and saute for two minutes more.

3. Stir in chicken broth, scraping down sides of pan. Stir in brown sugar, tomato paste, thyme, pepper, beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 5 minutes and then remove from heat.

4. Place bread crumbs and parsley in a food processor and pulse approximately 10 times until fine crumbs form. You should have approximately 1-1/2 cups of breadcrumbs.

5. Sprinkle breadcrumbs evenly over bean mixture and lightly coat top with cooking spray.

6. Bake at 375 degrees for 15 minutes or until browned on top. Discard bay leaf and enjoy!

Baked Pasta with Sausage, Tomatoes, and Cheese

This Cooking Light baked pasta is a great weeknight meal that serves a HUGE crowd on command. It is also a good way to help clean up and clean out your pantry - as you will notice in the photo, there are several different sizes of tube-shaped pasta there. I had three almost-empty boxes of rigatoni, penne, and mezze penne, so I just combined the three to get my required 1 lb. of pasta for the recipe.

BAKED PASTA WITH SAUSAGE, TOMATOES, AND CHEESE

Recipe Notes

I add a step and drain the sausage and onion mixture after it has finished cooking to drain off a little additional fat. I also add a little extra tomato paste for extra flavor.

Nutritional Information (per serving - serves 8)
413 calories - 11.8 g. fat - 24.1 g. protein - 4.5 g. fiber

Ingredients

• 1 lb. package uncooked ziti or other tube-shaped pasta
• 1 lb. hot Italian turkey sausage
• 1 c. chopped onion
• 2 garlic cloves, minced
• 1 tbsp. tomato paste
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Two 14.5-oz. cans petite diced tomatoes in juice, undrained
• 1/4 c. fresh chopped basil
• 1 c. shredded part-skim mozzarella
• 1 c. grated fresh Parmesan cheese

Instructions

1. Preheat oven to 350 degrees. Cook pasta according to package directions. Drain pasta and set aside.

2. Remove sausage from casings. Cook sausage, onion, and garlic over medium heat until browned, stirring to crumble sausage.

3. If desired, drain and return to skillet. Add tomato paste, tomatoes, salt, and pepper. Bring to a boil, then simmer 10 minutes.

4. Combine cooked pasta, sausage and tomato mixture, and basil.

5. Layer half of the pasta mixture into a four-quart glass casserole dish (coated with cooking spray).

6. Sprinkle 1/2 c. mozzarella and 1/2 c. Parmesan over pasta.

7. Layer with remaining pasta mixture and top with remaining cheeses.

8. Bake at 350 degrees for approximately 25 minutes or until bubbly.

Sausage-Stuffed Manicotti

This Cooking Light recipe takes some time but serves a crowd for less than 300 calories and 12 g. of fat per manicotti. I would recommend 2 manicotti per person with a small salad - they are filling.

SAUSAGE-STUFFED MANICOTTI

Recipe Notes

I have modified this recipe to include less milk....the original recipe calls for 2 c. of milk but then wastes about 1 c. of it that is not used at all.

Nutritional Information (per manicotti)

291 calories - 11.5 g. fat - 19.6 g. protein - 1.4 g. fiber

Ingredients

• 10 uncooked manicotti
• 1 lb. sweet Italian turkey sausage (such as Jennie-O)
• 1-1/2 c. chopped onion
• 1 c. chopped green bell pepper
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 1 c. fat-free milk
• 1/8 tsp. pepper
• 1-1/2 c. shredded mozzarella cheese
• 2 c. tomato basil pasta sauce
• 1/4 c. grated Parmesan cheese

Instructions

1. Cook manicotti according to package directions. Drain and set aside. (You may want to boil an extra 1-2 manicotti in case any of them split during cooking and cooling.)

2. Preheat oven to 350 degrees.

3. Heat a nonstick skillet sprayed with cooking spray over medium high heat. Remove casings from sausage and add to pan. Cook 5 minutes or until browned, stirring to crumble. Drain sausage and return to pan.

4. Add onion and bell pepper to pan, saute 5 minutes or until tender.

5. Melt butter in medium saucepan over medium heat. Add 1 c. milk and whisk in flour. Bring pot to a boil when well-combined. Cook 6 minutes or until thickened, stirring constantly with a whisk.

6. Remove from heat and stir in pepper. Add to sausage mixture.

7. Spoon about 1/3 c. sausage mixture into each manicotti and arrange manicotti in a single layer in a 9x13 glass casserole dish coated with cooking spray.

8. Sprinkle mozzarella cheese over manicotti. Spread pasta sauce over mozzarella. Sprinkle with Parmesan cheese.

9. Bake at 350 degrees for approximately 30 minutes or until bubbly and browned.

Let's Talk Turkey

My friend Sidney asked for some pointers to achieving a moist bird with crispy skin this Thanksgiving holiday. Because I have never myself cooked a turkey (a blasphemy I am sure), I had to consult the oracle: my mom.

She had two routes to choose:

1. Take your uncooked bird up to Goode Co. BBQ three days before Thanksgiving and let them smoke it for you.

2. If you really want to cook your own bird, the instructions on the back of the Reynolds Oven Bags work well.

She also came up with a recipe from Martha Stewart Everyday Food for Roasted Turkey (recipe here). Best of luck with your birdie battles!

If anyone else has turkey tips, feel free to Comment to post them here!

Three-Cheese Baked Penne

I made this pasta dish from Cooking Light on Friday night before we went bowling for Corey's birthday, and it's always a big hit with him. He likes the fact that it has a "kick" to it - courtesy of red pepper flakes and green bell peppers. He also likes the creamy texture that the goat cheese lends to this dish. This dish has less than 350 calories per serving, despite tasting very rich. This is due to the inclusion of goat cheese for depth of flavor. This meal was also on the table in less than one hour.

Recipe Notes
I had hot Italian turkey sausage on hand instead of the sweet turkey sausage called for in the recipe. If you use hot Italian turkey sausage, you can omit the crushed red pepper flakes - the spiciness of the sausage gives plenty of heat when accompanied by the bell peppers.

Nutritional Information (per serving - makes 6 servings of approx. 1-1/4 c. each)
326 calories - 10.9 g. fat - 20.8 g. protein - 4.9 g. fiber

Ingredients

• 2-1/2 c. uncooked penne (I like "mezze penne" which are like miniature penne - look for them at the grocery store on the pasta aisle!)
• 2 links sweet Italian turkey sausage
• 1 c. finely-chopped green bell pepper
• 1-1/2 tsp. dried Italian seasoning
• 1 tsp. crushed red pepper
• 1/8 tsp. pepper
• 10 grape or cherry tomatoes, halved
• 1 garlic clove, minced
• Dash of salt
• 8-oz. can garlic and herb tomato sauce
• 3/4 c. shredded part-skim mozzarella
• 1/2 c. (2 oz) crumbled goat cheese
• 1/4 c. fresh grated Parmesan

Instructions

1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions, drain and keep warm.

3. Heat a large nonstick skillet (coated with cooking spray) over medium-high heat. Remove casings from sausage and add sausage to pan. Cook two minutes, stirring to crumble.

4. Add bell pepper, cherry tomatoes, garlic, salt, pepper, crushed red pepper flakes, and dried Italian seasoning to skillet. Saute six minutes or until bell pepper is tender.

5. Stir in canned tomato sauce. Reduce heat and simmer for five minutes.

6. Add goat cheese and mozzarella cheese to pasta, stirring to coat as cheese melts. Add sauce to pan and stir until well combined.

7. Turn pasta mixture into a 2-qt. glass baking dish coated with cooking spray. Sprinkle Parmesan cheese over the top.

8. Bake at 350 degrees for 7 minutes or until top is bubbly and brown. Serve immediately.