Archive | spinach RSS feed for this section

Baked Turkey Meatballs w/ Sun-Dried Tomatoes & Spinach

10 Apr

It’s time for another round of Seasonal Eats: Spring Edition!  One of my favorite things about spring and eating seasonally?  The greens.  All of the greens.  I can’t get enough!  Spinach, chard, collard greens, kale, broccoli rabe – I want it all.  I had a few cups of leftover spinach this week after stuffing my face with spinach salads.


 

Baked Turkey  Meatballs w/ Sun-Dried Tomatoes and Spinach (from I Thee Cook)

  • 1/3 c. shredded onion
  • 1/4 c. sun-dried tomatoes, chopped
  • 1 cup spinach, finely chopped
  • 1 clove garlic, pressed
  • 2. T. grated Parmesan cheese
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 t. dried basil
  • 1/2 t. dried oregano
  • 1 lb. ground turkey (or chicken – either is fine)
  • marinara sauce
  • 2 slices provolone cheese

Preheat the oven to 350*F.  Place the first nine ingredients in a mixing bowl.  Stir together with a fork.

MeatballMix

Then, add the ground turkey and mix gently with your hands.  Ground turkey and chicken tend to turn to mush pretty easily, so be careful not to over-mix.  Roll into the size of your choosing and place on a greased cookie sheet.

rolledmeatballs

I cooked mine for 18 minutes.  When the meatballs are done. let them rest for a few minutes and turn the broiler on high.  I moved mine to another dish for some reason (not sure why), added a bit of sauce to the top of each one and then placed provolone .

Toppings

Broil until browned to perfection.  🙂

BakedChickenMeatballsSunDriedTomatoSpinach


Advertisements

Chicken & Spinach Stuffed Zucchini Boats

17 Jul

chicken-spinach-stuffed-zucchini-boats

 


Chicken & Spinach Stuffed Zucchini Boats (inspired by Skinny Taste)

Ingredients:

  • 1 large zucchini
  • 1 lb. ground chicken
  • 1 handful baby spinach
  • 1/2 c. shredded sun-dried tomato fontina
  • 1/4 c. sun-dried tomatoes, chopped
  • 1/4 c. pesto
  • 1/4 c. fresh basil, chopped
  • 2 cloves garlic, pressed
  • 1 T. olive oil
  • 2 T. pasta/marinara sauce
  • salt-free Ms. Dash Italian seasoning

Prepare the chicken stuffing by browning the chicken in 1 T. olive oil over medium heat.  When the chicken is browned, season it with 1 t. of Italian seasoning and incorporate well.  Then, add in the sun-dried tomato, the basil, and the spinach.  When the spinach is almost wilted, add in the garlic.  When the garlic is fragrant, stir in 1/4 cup of the cheese and basil.  Combine and keep everything on a low heat while you prepare the zucchini.

Bring a large pot of water to a boil.  Slice the zucchini  in half longways, then scoop out the middle of each “boat” to create a cavity.  You will want to leave about 1/4″ around the outside to keep the “boat” sturdy.  Add the zucchini to the boiling water and cook for 1 minute, then remove from water.   Spread 2 T. of pasta sauce on bottom of baking dish, then place zucchini skin side down in the sauce.  This will keep it from burning on the bottom.  Spoon the chicken mixture over the zucchini boats, then top with 1/4 c. remaining shredded cheese.  Cover the baking dish with tin foil and bake for 35 minutes at 350*F.

%d bloggers like this: