Turkey Meatballs with Quick Tomato Cream Sauce
Red Snapper with Vegetable Ribbons
Perfect Burger with Fries
Butternut Squash and Spinach Pasta
Sesame Noodles with Pork Serves with Sugar Peas
Dinner One: Turkey Meatballs with Quick Tomato Cream Sauce
From Kelly of Evil Shenanigans. Serves 4.
Ingredients - Sauce:
1 tablespoon olive oil
1/2 cup diced yellow onion
1 clove garlic, minced
1/2 teaspoon red pepper flakes (*you might want to reduce if you have little ones)
1 - 12 oz can diced tomatoes
1/2 teaspoon sugar
1/2 teaspoon fresh thyme
1/2 teaspoon fresh oregano, chopped
2 teaspoons fresh basil, chopped
1/2 teaspoon kosher salt
1/4 cup heavy cream
Ingredients - Meatballs:
1 pound (450 grams) lean ground turkey
2/3 cup grated carrots
1/2 cup finely diced yellow onion
1/4 cup bread crumbs
2 cloves garlic, minced
1/2 teaspoon fresh oregano, minced
2 teaspoons fresh thyme, minced
1/2 teaspoon kosher salt
1 teaspoon smoked paprika
1/3 cup freshly grated parmesan
Fresh cracked pepper
1 pound (16 ounces or 450 grams) papradelle pasta
For the sauce heat the olive oil over medium heat until it shimmers. Add the onion and cook until soft, about three minutes. Add the garlic and red pepper flakes then cook until fragrant, 30 seconds to a minute.
Add the diced tomatoes with the liquid and stir to combine. Add the sugar, fresh herbs - except the basil, and salt then bring to a simmer.
Put the mixture in the blender, along with the basil, and process until smooth, about two to three minutes on high. Pour back into the pot and return to the heat and bring back to a simmer. Turn off the heat and add the cream. Stir to combine.
Preheat the broiler and line a baking sheet with parchment, then spray with vegetable oil.
To prepare the meatballs combine the turkey, carrots, onion, garlic, bread crumbs, and egg. Mix until combined.
Add the herbs, salt, pepper, and cheese. Mix well.
With a small disher, about two tablespoons, scoop out the meatballs into the prepared sheet pan. You should get between 25 and 30 meatballs. Top with a dash of the paprika.
Bake under the broiler for 10 to 15 minutes, or until the meatballs reach an internal temperature of 165 F.
While the meatballs are in the oven prepare the pasta according to the package directions.
To serve put the pasta in a serving bowl and toss with half the sauce. Add the meatballs to the serving dish and drizzle the remaining sauce on top. Garnish with fresh grated parmesan cheese and torn basil.
Dinner Two: Red Snapper with Vegetable Ribbons
From at Helen of Beyond Salmon. Serves 4.
2 zucchini or yellow squash
2 carrots, peeled
*4 red snapper fillets with skin, 6-8 oz each
2 tablespoons butter
1/2 tablespoon olive oil
2 tablespoons chopped dill for garnish
Salt and pepper
*Fish substitutions: striped bass, halibut, cod, haddock, hake, sable, steelhead trout, or salmon. In other word any thick fish (1 inch or thicker) that is not too dense (so avoid swordfish, tuna, and mahi)
Preheat the oven to 400F.
Cut zucchini in half lengthwise and shave zucchini and carrots into ribbons with a peeler. Put in a bowl and set aside.
Dry fish well on paper towels and generously season with salt and pepper on both sides.
Set a large oven-proof non-stick or cast iron skillet over high heat. Add 1 Tbsp of butter. When butter is melted, add the fish skin side down and cook without disturbing until browned, 2-3 minutes. If using fish without skin, flip it over. If using fish with skin, don't flip it so that the veggies don't make the skin soggy.
Drizzle veggie ribbons with 1/2 Tbsp olive oil, sprinkle with salt and pepper and pile on top of the fish. Place the pan in the middle of the oven for 8 minutes per inch of thickness of the fish. 2 minutes before the estimated cooking time, top each fillet with 1/4 Tbsp butter. To check for doneness, separate the flakes with a fork. Fish is done if the flakes separate without much resistance even if some parts still look translucent.
Sprinkle with dill and serve.
Dinner Three: Perfect Burger (with Fries)
Perfect Burger Recipe From Angie of Sea Salt with Food. Serves 4.
Ingredients - Burgers:
1 1/2 to 2 pounds ground round
Salt and pepper to taste
4 whole grain hamburger buns
Extra virgin olive oil
Cheese for topping if desired
4 leaves romaine or green leaf lettuce
1 large tomato, sliced
1/4 small red onion, thinly sliced
Ingredients – Fries:
4 russet potatoes, with peel
4 tablespoons vegetable oil plus some for greasing the baking sheet
1 teaspoon kosher salt
To make the fries, preheat oven to 400 degrees F. Prepare baking sheet by greasing it with a little vegetable oil. Slice potatoes into wedges. Toss with vegetable oil and season with salt. Place in oven and cook 40 – 45 minutes, tossing twice while cooking, until cooked and golden.
Prepare the grill. Divide and gently shape the meat into 4 patties. Season liberally with salt and pepper. Grill meat to desired doneness; about 4 to 6 minutes per side over a medium hot fire. Be careful not to overcook, which will dry out the meat. If you're a cheeseburger fan, add the cheese as soon as you flip to the second side. Meanwhile, brush buns with olive oil and grill just until lightly toasted. Dress burgers with lettuce, tomatoes and onions and serve.
Dinner Four: Butternut Squash and Spinach Pasta
From Kathy of A Good Appetite. Serves 4.
8 cups butternut squash, peeled & cut into 1/2-inch cubes
1 large onion, peeled & quartered
4 garlic cloves, peeled & sliced
5 tablespoons olive oil
12 oz (350 grams or 3 cups) penne pasta
8 cups baby spinach or regular spinach torn into pieces
2 tablespoons pine nuts, toasted
1 tablespoon goat cheese
Preheat oven to 400 F.
Place the squash, onions & garlic in a small roasting pan. Drizzle with 3 Tablespoon olive oil & salt to taste. Stir until everything is cooked. Place in the oven & cook for 40 minutes stirring occasionally, the squash & onions should be brown & soft.
Bring a pot of water to a boil. Salt & add pasta. Cook until al dente. Drain the pasta. Put the pasta back into the pot over medium heat & stir in the squash, onions, spinach & 2 Tablespoon olive oil. Stir until the spinach begins to wilt.
Put pasta & vegetables in a serving dish & top with pine nuts & goat cheese.
Dinner Five: Sesame Noodles with Pork Served with Sugar Peas
From Julie of Dinner with Julie Serves 4
A little olive oil for cooking
1 pound (500 grams) pork tenderloin, cut into thin strips
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1/8 teaspoon chili sauce
8 ounces (250 grams) fresh thin Chinese egg noodles, rice noodles or spaghetti
1 carrot, cut into ribbons using a vegetable peeler
2-3 green onions, thinly sliced
A handful of cilantro, torn
1/4 cup toasted sesame seeds
2 cups sugar peas
Season pork tenderloin strips with salt and pepper. In a large skillet, heat a little olive oil over medium heat and sauté the garlic, ginger and pork for a few minutes, until cooked through. Do not overcook.
Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and chili sauce.
Prepare a pot of boiling water for the peas to be quickly cooked at then end of cooking the main dish
Add Your Comments Below for This Weeks Can I Get the Recipe?