Prep2eat

February 17, 2014

Turkey Meatballs in Cheesy Tomato Sauce

Filed under: Food, Food blog, Prep2eat, Turkey — Tags: , , , — prep2eat @ 6:47 pm

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Photo by The Souper at Prep2eat

What makes this recipe different from my usual turkey meatballs? The ground turkey is mixed with an egg, Parmigiano Reggiano cheese and Panko Crumbs. I am beginning to prepare food with hard cheeses as I have heard a person with lactose intolerance can digest the cheese. Hard cheeses are aged and supposedly have less lactose.

Once the turkey meatballs are formed, they are cooked in the prepared tomato sauce, same pot.

I will post a few more of my photos from this recipe process. I altered and added ingredients at times during prepping. This meal can be as easy as using prepared sauce from a jar or make your own favorite marinara sauce. I made my own sauce which had some vegetables added during the cooking process. (onions, carrots, red peppers)

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Here is the original recipe I was using as a guide.

 

 http://www.thethaikitchen.org/recipes/turkey-meatballs-in-tomato-cheese-sauce.html

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January 20, 2014

Stuffed Peppers

Filed under: Chicken, Food, Food blog, Healthy, Meals, Peppers, Prep2eat, Quinoa, Turkey — prep2eat @ 8:17 pm

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Photo above by “The Souper” at Prep2eat

Inspired by Foodnetwork’s Guy Fieri, I followed his recipe for Turkey & Quinoa Stuffed Peppers and thought why not enhance the mixture with Chicken Sausage with Spinach & Cheese? Yes, the sausage addition put this dish over-the-top on the flavor scale. 

Here is my photo of the Chicken Sausage with Spinach & Cheese:

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Here are some more photos of the recipe process for my Stuffed Peppers. Included in the mixture is ground turkey, chicken sausage, quinoa, kale, garlic, chicken broth, red pepper flakes, Panko crumbs mixed with grated cheese.

 

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Some ingredients for my Stuffed Peppers

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Heating up Chicken Sausage with spinach & cheese already in the sausage. As the cheese melts from the sausage, it flavors the fat from the sausage therefore no additional oil is needed to brown the ground turkey.

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Adding garlic and red pepper flakes to the browning ground turkey.

 

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Above is Quinoa and fresh, chopped Kale added to the browned ground turkey. Low-sodium chicken broth (or white wine) was added to the cooked ground turkey to add liquid to the cooking mixture.

 

 

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Filled peppers are topped with a mixture of Panko crumbs & grated cheese, ready to be baked in the oven until brown on top.

 

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Finished peppers above. A lot of mixture was left over for the three peppers I had in the refrigerator at the time. I put the leftover cooked mixture in a container to keep in the refrigerator. The quantity of mixture from the original recipe by Guy Fieri would have filled 4-6 peppers. My recipe with the added chicken sausage made the original recipe stretch to several more peppers. 

This recipe came together easily with organization of ingredients and cooking utensils. Prepping the ingredients before beginning the cooking process made the cooking process flow with very little stress.

The presentation of this meal-in-a-pepper is an excellent buffet item for an informal gathering of family and friends.

 

Here is the link for the Stuffed Peppers by Guy Fieri of The Foodnetwork:

 

 

 

 

 

 

 

http://www.foodnetwork.com/recipes/guy-fieri/turkey-and-quinoa-stuffed-peppers-recipe/index.html

November 8, 2013

Baked Turkey Balls with Sides

Filed under: Brown rice, Cook, Food, Food blog, Healthy, Homemade, Meals, Turkey — Tags: , , , , , , — prep2eat @ 7:38 pm

Good basic dinner

Good basic dinner


Photo by Prep2eat

Our meal tonight is a basic go-to healthy, no fuss dinner. We are trying to eat simply just before the big eating holidays. Lean protein, vegetables and brown rice.

My ground turkey balls recipe has been posted on this blog. One special ingredient is horseradish mustard among other mix-ins. These rounds are baked to keep calorie count down, less fat.

The brown rice is a good grain, no white flour as in a pasta. It is easy to prepare by following directions on package or jar of Organic Texmati Brown Rice.

The salad of baby spinach and assorted cut vegetables is dressed with my go-to simple fresh dressing made right in the bowl: juice of one half lemon, sprinkle Extra Virgin Olive Oil over the salad, add a bit of Kosher salt, ground black pepper and optional pinch of sugar. Toss salad to coat all greens.

The simplicity of this meal is providing a well-rounded nutritional offering, not too heavy in any food group. There is balance eating this way.

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