Meatballs In Garlic Sauce

Meatballs:
2 pounds extra lean ground turkey
8 large cloves garlic, minced
1 medium onion, minced
1/2 cup chopped parsley
1/2 cup liquid egg substitute or 2 large eggs, lightly beaten
1 cup fresh bread crumbs
1/4 cup  evaporated skim milk
1 teaspoon  crushed dried thyme
1/2 teaspoon  paprika
1/2 teaspoon ground cumin
1 teaspoon salt (optional)
1/2 teaspoon  freshly ground pepper
3 tablespoons  minced parsley
3 tablespoons slivered almonds, toasted
Sauce:
olive oil cooking spray
6 large cloves garlic, minced
1 medium onion, minced
4 large plum tomatoes, seeded and chopped
2 cups (480 ml) 98% fat free, no-salt-added canned chicken broth
1/4 cup (60 ml) dry sherry

Preheat oven to 425°F

In a large bowl, combine ground turkey, garlic, onion, parsley, egg substitute, bread crumbs, evaporated skim milk, thyme, paprika, cumin, salt (if using), and pepper. Mix well and form into meatballs about 1 inch in diameter. (You should get about 5 dozen meatballs). 


Place meatballs on rimmed nonstick baking sheets and bake
for 15 minutes, until nicely browned. Using a slotted spoon, transfer
meatballs to a large platter and set aside.

To make the sauce: 
Lightly coat a large nonstick skillet with cooking spray and place over medium heat. Add the garlic and onion and cook, stirring occasionally, until onion is soft but not browned.

Stir in tomatoes, broth, and sherry. 


Bring to a boil.

Add meatballs to the skillet, reduce heat to simmer and continue to cook
until meatballs are cooked through, about 8 to 10 minutes,
occasionally spooning the sauce over the meatballs.

Transfer meatballs and sauce to a large serving platter and
sprinkle with parsley and almonds. Serve with toothpicks for spearing
the meatballs.

Makes 15 servings

Per 4 meatball serving: 113 calories (13% calories from fat), 17 g
protein, 2 g total fat (0.3 g saturated fat), 7 g carbohydrates, 1 g
dietary fiber, 41 mg cholesterol, 80 mg sodium
Diabetic exchanges: 2 very lean protein, 1/2 carbohydrate (bread/starch)

Yummy Chickpeas

2 Tbsp Water
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp red pepper flakes (or as tolerated)
16 oz can white potatoes, drained and diced
15 oz can chickpeas, drained and rinsed
14.5 oz. can tomatoes
frozen spinach (the kind in a bag, not the frozen brick)
salt and black pepper

Heat a high-sided skillet over medium heat. Add the 2 Tbsp of water, then the garlic, basil, and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Stir in the potatoes, chickpeas, and the tomatoes with their juices. Take a couple handfuls of frozen clumps of spinach and distribute them around in the pan. Cover the pan and let it sit on the burner on medium heat for awhile, at least 10 minutes, so the flavors can blend and the spinach can cook into the tomato juice. Add salt and pepper to taste. Once it's all hot and bubbly you can eat it.

Tofu Burrito with Avocado Salsa

1 lb. firm tofu, crumbled
2 lg. carrots, grated
2 zucchini, grated
5 scallions, chopped
1/2 c. roasted sunflower seeds
1 tsp. minced garlic
1 tbsp. oil
Salsa
1 ripe avocado, mashed
1 oz. salsa
1 tsp. fresh lemon juice

In a skillet, heat oil and saute garlic. Add onions, carrots, zucchini; cook
3-4 minutes. Add tofu and sunflower seeds. Cook 3 more minutes and remove
from heat. In a bowl, mash avocado, salsa and lemon together. Wrap scramble
and salsa in a whole tortilla. 

Homemade Hummus YUMMO!

You can buy this appetizer pre-made at any grocery store, but this homemade version is so much better and it makes a lot. Serve it up with warm pita bread, pita chips, or fresh and colorful veggies. Try adding roasted red peppers for a fun variation.


• 30 oz chick peas, no salt, drained and rinsed

• 1/4 cup(s) tahini

• 1/3 cup(s) olive oil

• 2 lemon(s)

• 3 clove(s) garlic

• 1 tsp kosher salt

• 1 1/2 tsp cumin

1. Combine chick peas, tahini, 1/3 cup warm water, olive oil, juice of 1 lemon, garlic cloves, kosher salt and cumin in a food processor. Process until smooth and creamy.

2. Add more lemon juice and pepper to taste. Store covered in the fridge until ready to use.

YIELD 2-3 Cups

Garlic & Wine Rice Pilaf

Garlic-Wine Rice Pilaf
Servings: 4

1 Tbs lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 Tbs unsalted butter
1 cup regular rice (not instant)
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper to taste

Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.

Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper.

Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature.