1 pound ground turkey
1 large egg
2 tablespoons chopped fresh Italian parsley
3/4 cup Italian bread crumbs
3 tablespoons grated Parmesan cheese
1-1/2 tablespoon minced garlic
1 cup chopped sweet or Vidalia onion
1/2 cup chopped celery
1 cup sliced thin carrots
2 Tbsp. olive oil
8 cups low-sodium fat-free chicken broth
3/4 cup orzo pasta (uncooked)
3 cups fresh baby spinach (chopped to 1-1/2 cups)
Salt and pepper to taste
Combine and mix thoroughly the first 6 ingredients in a medium mixing bowl and shape each into 1/2-inch in diameter meatballs (which will make about 60-70 little meatballs) and set aside.
In a large Dutch oven pot heat over med-high heat olive oil; add and continually stir onions, celery and carrots and sauté for about 5-7 minutes, until fork tender.
First add chicken broth and set heat to high. Stir in orzo and cook until boiling. Reduce heat to medium and cook for an additional 5 minutes.
Add mini turkey meatballs and cook for 8-10 minutes or until meatballs are done and they will float to the top when stirred. Stir in spinach and stir a few more minutes, until wilted. Salt and pepper to taste.
Makes 4 servings
4 fajita size flour tortillas
2 Tbsp. Olive oil or “blended” Canola/Olive oil
2 Tbsp. minced garlic
4 Tbsp. Sugo (red pasta sauce)
4 slices deli ham or Canadian Bacon (sliced into little strips)
1 2.5 oz. can sliced black olives (drained)
8 tsp. diced onions
4 tsp. chopped Mezzetta Tamed Jalapeno Peppers
3 oz. ea. (9 oz. total) shredded low fat 2% Mozzarella, Colby and Monterey Jack cheeses
Grated Parmesan or Romano cheeses (for optional topping)
Preheat oven to 400 degrees.
Place 4 tortillas on non-stick baking sheet (I use a Wilton cookie sheet).
Drizzle about 1-1/2 tsp. Olive oil on top each tortilla.
Using a tablespoon, add 1-1/2 tsp. minced garlic on the top of each tortilla, spreading around oil and garlic to edges of each tortilla.
Using the same tablespoon spread 1 Tbsp. Sugo (red pasta sauce) around almost to edges – leaving about a 1/4 of an inch of each tortilla edge.
Sprinkle on top pizza tortillas your desired diced, chopped & sliced toppings. (Note: This one pictured has 1 chopped slice deli honey ham, 1 tsp.ea. diced Red & Vidalia onions, 1 tsp. chopped Mezzetta Tamed Jalapeno Peppers and a handful of sliced black olives, plus about 1 oz. ea. shredded low fat Mozzarella, Colby and Monterey Jack cheeses) sprinkled over the tops of each tortilla.
Bake in center oven rack 8 -10 minutes, depending on desired crispness. I prefer 10 mins. Remove from oven.
Allow to cool about 5 minutes, before serving as these Mini Tortilla Pizzas are quite hot!
Serve with grated Parmesan and or Romano cheese and for some “kick” top with just a little crushed red pepper flakes.
Karen’s Note: Cheese should melt at approximately 8 minutes.
However, I tend to move the pizzas to bottom rack & turned oven off
and the crust still crisps up in just about a couple more minutes.
A quick, easy and low calorie dinner!
Servings: 6 – 8
Olive oil non-stick cooking spray
24 oz. lean ground turkey
1 med. onion, peeled and diced
1 Tbsp. minced garlic
1-1/2 tsp. table salt
1-1/2 tsp. ground black pepper
1 med. zucchini, quartered and sliced
1 med. squash, quartered and sliced
1 14 -15 oz. can diced tomatoes
2 tsp. dried basil
2 tsp. garlic powder
2 tsp. dried, ground oregano
3 heaping Tbsp. or 3 oz. tomato paste
1/2 cup Italian red wine*
1/2 cup tap water
1 pkg. whole wheat pasta (linguine or spaghetti) cooked according to package directions and kept warm.
Spray olive oil non-stick cooking spray in a very large skillet.
Add ground turkey, 1/2 tsp. salt and 1/2 tsp. black pepper, diced onions and minced garlic. Stir continually, over medium heat, until turkey is browned and cooked thoroughly, for about 10 -12 minutes. Drain meat mixture in colander and set aside.
Spray olive oil non-stick cooking spray again in used skillet. Add zucchini, squash, 1 tsp. each of dried basil, garlic powder and oregano and cook, while stirring, for 5 minutes.
Next, stir in the entire contents of the canned diced tomatoes, 3 oz. tomato paste, 1/2 cup each of red wine and tap water, the remainder of dried seasonings and 1 tsp. each of salt and pepper. Simmer over medium/low heat for 10 minutes.
Serve while hot over cooked whole wheat pasta.
Karen’s Note: *I used Reunite Lambrusco red wine to add to the rich sweetness of this dish. Any favorite red wine can be used and also be chilled and served along with this Italian Turkey and Vegetable Skillet recipe. A great “filling food” by itself! Serve tonight as a healthy meal idea for your family and friends. To up the protein and lower the fiber just toss in can of drained chickpeas at the last 10 minutes of cooking time, instead of serving over cooked whole wheat pasta. Also, the red wine and seasonings can be adjusted to desired taste as well as cut in half to make 2-3 servings.
Sometimes less is always more!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.