Veggie Packed Turkey Meatballs

Everyone that knows me... knows that I sneak veggies into most of my foods. I wish my kids enjoyed all vegetables as much as I do... but they don't... :( So I light up with joy when they gobble these up!!! If you make the meat mixture the day before and set it in the fridge ... they will be so much flavorful... But making then right away works well also.

VEGGIE PACKED TURKEY MEATBALLS

1 1/2 Pounds Ground Turkey

1 Onion

4-5 Cloves Garlic

1/2 Package of Parsley

1 Teaspoon Red Pepper Flakes

1 Teaspoon Italian Seasoning

1 Tablespoon Kosher Salt

1 Whole Kale

2 Cups any combination of Veggies, I used Carrots and Asparagus

1/2 Cups of Seasoned Bread Crumbs

Olive Oil

Put the Parsley, Onion, Garlic, Red Pepper Flakes Seasoning and Kosher Salt in the food processor and pulse until well incorporated.

This is what it should look like.

Add the Kale...

Pulse until well chopped.

Heat about 4-5 Tablespoons oil and cook the mixture.

Cook for about 2-3 minutes.

Pulse the remaining 2 cups of veggies.

In a large bowl combine all the ingredients except the oil.

Do not over mix !!! You will get tough meatballs.... Using a large cookie scooper shape into a ball.

Place on a cookie sheet and drizzle with oil.  Place in a 400 degree.

Cook for 40 minutes.

I throw them in Marinara Sauce and simmer for about 15 minutes.

You can make meatball sandwiches, serve over pasta, or just by themselves.

Vegetarian "Chicken" Parmesan

It does not get easier than this!!! Gardein is by far my favorite Vegan Meat Substitute. I by it at Vons... usually stock up when it's on sale.  I bought it for $ 3.89 a pack today ... which has 4 pieces.  A good deal if you think about it.  Much more protein than Chicken Breast.

1 Packet Chick 'n Scallopini (I used 1 1/2 Packets cause I fed 6 people)

Marinara Sauce

Mozzarella Cheese

3 Tablespoons Cooking Oil

Place defrosted Patties and oil in hot pan. Cook until golden brown on both sides.

Smoother with sauce and cheese... Microwave for 1 minutes until cheese is melted. Does it get any easier???? Huh???

Nudies

Nudies are basically the inside of a Spinach Ravioli.  Sort of like a fluffy dumpling. They are easy to make and very delicious.

NUDIES

4 Cups Baby Spinach

1 16-Ounce Container or Ricotta Cheese

1/2 Cup Grated Parmesan Cheese

1/2 Cup Flour

1 Egg

Salt and Pepper to Taste

Bring a large pot of salted water to boil

Put the 4 Cups of Spinach in the Food Processor... Pulse until finely chopped.

Put the rest of ingredients in the bowl and lightly pulse until all mixed together.  Do not over mix.

Out mixture in a bowl.

Using a medium cookie scoop ... scoop mixture into the boiling water.  The Nudies are done when they float to the top.

This is what the look like.... Smoother in your favorite Red or White Sauce

Simple Marinara Sauce

Simple... Simple... Simple... You can also simmer this in the Crock Pot.

MARINARA SAUCE

1 6-Pound can of Crushed Tomato

1/2 Cup Olive Oil

1 6-8 Cloves of Garlic, Chopped

1-2 Teaspoons Crushed Red Pepper

1 1/2 Cups Chopped Basil

2 Tablespoons Kosher Salt

2 Tablespoons Sugar

1 Tablespoons Dry Oregano

Put the oil in a thick pan and add the garlic before you turn the flame on. It is important to only warm up the garlic... you are not trying to cook it at this point. If you over cook your garlic your sauce will taste bitter.

Add the Red Pepper...   

Add the tomatoes.

Add the remaining ingredients and bring to a boil...

Bring heat down to low and simmer for 1 Hour... 

Stir every 15 minutes. DONE!!!



Bi Bim Bap... My way

So I have an AMAZING friend who's husband is Korean.  She has introduced me to the world of Korean Cuisine.  In one word... YUM! I am fascinated by not only the flavors but the colors and the textures.  I have decided that my favorite dish is Bi Bim Bap... funny name huh.  I thought so too... but really it is amazing... you can make it vegan by omitting the shrimp and the egg.

2 Cups Calrose Rice, Rinsed 2-3 times

4 Cups Water

2 Tablespoons Vegan Butter, (or reg butter)

2 Teaspoons Garlic Salt

Set in your rice maker.

Hot  Toppings

1 Pound Meat, (I used shrimp)

1/2 Onions

3-4 Cloves Garlic

1 1/2 Cups Shredded Carrots, (Buy them like this... saves so much time)

4 Cups Spinach or Tatsoi

1 1/2 Cups Baby Bellas, sliced

1 1/2 Cups Broccoli, chopped

1 Tablespoons, Minced Ginger

Cold Toppings

Kimchi (MMMmmmm My Favorite)

Asian Hot Sauce

Chopped Cilantro

Chopped Green Onions

Sesame Seeds, I used Black... for color



Measure 2 cups of Calrose Rice and put in the rice maker bowl

Rinse thoroughly... 2-3 times

Drain water and add 4 cups of water...

Add 2 Tablespoons Butter and 1 Teaspoons Garlic Salt

Set the Rice Maker

To make this easy and fast to make .. chop everything and have it ready to go.  You will only need 1 pan!

In a hot pan add about 2 Tablespoons Oil ... Heat ... Add Shrimp, 1/2 the Garlic, and the Minced Ginger.  Cook until just cooked.  Take out of pan and set aside.

Add another 2 Tablespoons of oil and add the Mushrooms and the onions.  Cook until onions are tender take out of pan and set aside.

In the same pan add another 2 tablespoons of oil and add the Broccoli with the remaining garlic. Cook and set aside.

In the same pan... add another 2 Tablespoons of oil and cook carrots and Tatsoi or Spinach.   Cook and take out of pan, set aside.

Cook your egg ... over easy or over medium.

To plate place 2 beautiful mounds of rice.

Add your condiments around the rice

Add your cold condiments.

Put your fried egg on top and garnish with Green Onions and Sesame Seeds.