Tag Archives: healthy recipes

Herbed Turkey Meatballs with Red Sauce

Herbed Turkey Meatballs with Red Sauce

Substituting ground turkey for beef or pork is an easy and delicious healthy option when making meatballs.   The taste is a little lighter, but equally delicious and healthier.  Here’s my favorite recipe for Herbed Turkey Meatballs with Red Sauce.

1 1/2 pounds ground turkey
1/2 cup sour cream
1 egg, beaten
1/2 cup bread crumbs
2 t. Kosher salt
2 T. basil, minced
1 t. thyme, minced
1 t. fennel seeds
2 t. rosemary, minced
1 t oregano, minced
1/2 t. red pepper flakes

1/4 c. olive oil
2 large garlic cloves, minced
1 small onion, minced
3 T. chicken stock
1/4 c. red table wine
1 1/2 pounds fresh tomatoes, roughly chopped (or 1 28-ounce can of crushed tomatoes)
1/4 c. basil, thinly sliced
1/8 c. parsley, minced

Make the meatballs by mixing the ground turkey, sour cream, egg, breadcrumbs, salt, basil, thyme, fennel seeds, rosemary, oregano, and red pepper flakes together.  Mix well and roll into small balls (about 1 1/2 inches) with wet hands.  Set aside on a baking sheet.

Heat a large skillet over medium high heat, add oil and when hot but not smoking, add the meatballs and brown them on all sides, shaking the pan regularly, so they brown evenly.  When browned, set aside.

In a large skillet, pour in the olive oil and onions and garlic and cook on low until limp (about 4-5 minutes) but not browned.  Add the chicken stock, red wine, tomatoes and basil and cook on low heat for 10 minutes.  Add meatballs and simmer for 20 more minutes (or longer) until hot. Garnish with minced parsley.

May be served with your favorite pasta.

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Filed under Food, Main Course, Recipes, Sauces

Red Hot Lettuce Wraps

Biltmore Inspirations Red Hot Lettuce Wraps is a new recipe created by Food columnist, cookbook author and Biltmore Inspirations featured chef, Debby Maugans.  The dish features our ever popular Red Hot Pepper Spread.  You can purchase it in sets of two jars, and you’ll find it in Meal Kit #4 along with seven other items from our gourmet food pantry selections. Meal Kit #4 comes with a set of easy to follow recipes for five entrée’s, plus a grocery list.  What a great idea for a quick to prepare (cooks within 30 minutes) and easy recipe for weeknight meals. 

4 Servings

1 pound lean ground turkey or beef

1/2 cup Red Hot Pepper Spread from Biltmore Inspirations

3 T. soy sauce

1 T. rice vinegar or white wine vinegar

 1 (8-ounce) can water chestnuts, drained and finely chopped

2 t. Asian (dark) sesame oil, optional

16 lettuce leaves, such as Boston, Bibb, butter, or iceberg

Cook turkey or beef in a large, heavy skillet over medium heat until browned, stirring to crumble.  Pour off any fat from skillet.  Add Red Hot Pepper Spread, soy sauce, rice vinegar, water chestnuts, green onion, and sesame oil, if desired, cook, stirring frequently until mixture is hot and onions just begin to wilt, 2 to 3 minutes.

Arrange lettuce leaves around outer edge of a large serving platter, and spoon meat mixture into the center.

Guests can spoon a portion of the meat into a lettuce leaf and wrap like a burrito.

(The spread is made of red peppers and jalapenos mixed with vinegar and sugar to make a spicy spread.  Purchase price $16.98 for two 7.6-oz. jars.  For details about Meal Kit #4, refer to Page 61 of our Fall Catalog.)

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Filed under Food, Holiday, Main Course, Recipes

Chicken Breasts Stuffed with Quinoa, Spinach & Goat Cheese

Have you tried the increasingly popular Quinoa (pronounced “keen wa”)? Frequently thought of as a grain, it is technically the fruit of a broadleaf plant, coming from the same family as spinach  and beets. Quinoa originated in Peru and Bolivia in South America, but is now increasingly found on most grocery store shelves.  This unique grain cooks up quickly (in about 15 minutes) and keeps well for a few days in the refrigerator. It has a light, nutty flavor and is very versatile.  You can use quinoa in creating almost any dish, from breakfast cereal, to appetizers, salads, entrées or desserts.  It can even be used as a thickening agent in lieu of white flour.

The best part of quinoa is it is considered one of “the world’s healthiest foods” according to Patricia Green and Carolyn Hemming, authors of a recently released cookbook, Quinoa 365.  The protein in quinoa is substantial and full of vitamins and minerals.  It is free of trans fats and cholesterol, considered gluten-free and contains high levels of antioxidants.

I’ve adapted a recipe from their book, combining seasoned chicken breasts wrapped around a savory filling of quinoa, spinach and goat cheese to make a delicious made-for-company healthy dinner entrée.

Chicken Breasts Stuffed with Quinoa, Spinach & Goat Cheese

Serves 4

1/2 c. chicken or vegetable broth

1/4 c. quinoa

1/2 c. fresh spinach, cut in a chiffonade

3/4 c. crumbled goat cheese

2 green onions, thinly sliced

1/4 c. fresh herbs (basil, mint, or oregano), chopped

1 egg

4 large boneless, skinless chicken breasts

2 T. extra virgin olive oil

2 T. fresh lemon juice

Salt and pepper

Preheat the oven to 400 degrees.

Bring the broth and the quinoa to a boil in a small saucepan.  Reduce to simmer, cover and allow to cook for 10 minutes.  Turn the heat off, allow pan to set on burner with lid on for an additional 7 minutes.  Remove lid and fluff quinoa with fork.

In a small bowl, combine the goat cheese, spinach, onions, herbs, salt and pepper.  Mix in the egg and blend well.  Add the cooked quinoa and stir together.

Pound each chicken breast between sheets of waxed paper until flat.  Lay chicken breast out and spoon a mixture of the quinoa in the center of each breast.  Roll up and secure with toothpicks.  Place the rolled chicken pieces in a casserole dish.

In a separate bowl, combine the olive oil, lemon juice, salt, any remaining herbs and spinach.  Drizzle this mixture over the chicken breasts.

Bake in the oven for 20 minutes.  Remove when done, and allow to rest for 5 minutes before serving.

To learn more about quinoa and its benefits, check out Quinoa 36 which I found on sale at Costco, or it can be ordered online via Amazon.

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Filed under Books, Recipes