Tommy’s Turkey Meatballs

IMG_9294Ahhh, I have said it before & I will say it again – who doesn’t love a meatball! I prefer a turkey ball to be exact. So when my cousins fiancé, Tommy, passed along this recipe to us we were all over it – pine nuts & raisins are in it, how could I resist such goodness! His original recipe was a “whatever feels right put it in” type of recipe so I measured it all out the best I could for you.

Lets get to it…

  1. Set aside 1/4C raisins in 1/2C water. Soak raisins for ~10min
  2. In a large bowl mix together 1pound ground turkey, 1/4C pine nuts, 1/4C bread crumbs, 1 egg, 1t oregano/ thyme/rosemary/worcestershire sauce, 1/2t crushed red pepper flakes/minced garlic & 1/4t salt/pepper
  3. Get your hands in that bowl & blend it all together – add in the drained raisins, continue mixing & form 12 meatballs
  4. Heat 2T EVOO in a deep pan & place meatballs into warmed pan – brown all sides
  5. Preheat oven to 350degrees, cook pasta & warm marinara sauce
  6. Once meatballs are browned place on a pre-lined cookie sheet & bake for 20minutes

Once meatballs are done begin the layering your plate – place spinach, pasta, then marinara & finally Tommy’s meatballs!! Hope you enjoy & thanks again Tommy boy!!

Nutritional Info Per Meatball (Makes 12): 95 calories – 5 grams of fat – 4 carbs – 8 grams of protein

Continue reading for ingredient list…

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My Go-To Veggie Turkey Pasta

IMG_9267This has been one of my fave dishes while pregnant. During the first few months I was not up to cooking & nothing really sounded good to me. However, one night I was rummaging through our pantry/fridge & gathered a few goodies. I whipped together this – it is so simple & honestly SO tasty – and I am not going to lie – the hub & I now have it weekly!

This meal is seriously effortless! With barely any dishes dirty & leftovers for the following day – I couldn’t ask for a better recipe! And, when baby comes along – this will continue being a weekly staple in our household.

Lets get to it…

  1. Cook 6ounces of favorite pasta according to the package (I love using caserecce pasta)
  2. Add 1pound ground turkey to a large pot – add 2t minced garlic, 1t of oregano, basil & parsley – break up meat and it let brown
  3. Once browned add in 1 chopped onion, 8oz chopped baby bella mushrooms, 2 cups of your favorite pasta sauce & 1/2t of salt/pepper – stir
  4. Let all the goodness simmer in the pot for ~10-15minutes
  5. Remove pasta from stovetop once done, drain & add it to meat mixture
  6. Finally, top the combined meat/pasta dish with 2-3C fresh baby spinach – stir in

Top this off with some extra pasta sauce &  parmesan cheese. Hope you enjoy this meal as much as I do!

Nutritional Info Per Serving (Serves 4): 390 calories – 12 grams of fat – 42 carbs – 32 grams of protein 

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Lunch in Todi (pit stop on our way to Tuscany)

todi

The drive from Rome to Tuscany was less than three hours, simple! However, we took a short detour  & popped on over to a small town called Todi. My hub spent a few months studying abroad in Todi years ago, so we surely had to say hello to the family & I had to see the town he always chats about! The family was pure – living on a chicken farm, harvesting grapes & living life, to me, seems like paradise. We were welcomed with open arms, one of the sons poured us homemade wine straight from the barrel & asked us to stay for lunch as soon as we arrived. When he mentioned that lunch was going to include wild asparagus I knew we had to stay! The dish is called Bosciaolo, and is a traditional pasta dish in the region. It includes fresh farm eggs, pig cheek, freshly pressed EVOO, wild asparagus, chili flakes & pasta. This was by far one of our best dishes in Italy to date!

If you are intrigued to whip up this dish then follow the directions below…

  1. Cut up 1C wild asparagus, sauté in 2T EVOO – lower heat & let simmer
  2. Dice up 1/4C pig cheek (is that in our grocery stores?) and sauté – add to asparagus when crisp (in place of pig cheek you could use thick slices of bacon)
  3. Cook pasta for four people, drain when ready & add back into the pot (leave a little of the pasta water at the bottom)
  4. Stir in the asparagus, pig cheek (or bacon), 3 fresh eggs, 1t chili red pepper flakes & salt/pepper – continuously stir till eggs cook

To serve, top with fresh parmesan cheese & presto – this is a traditional Italian meal that will leave you wanting more!

Nutritional Info Per Serving (Serves 4): Calories do not count when in Italy! 

What a charming city Todi was & THANK YOU to Emanuele for letting us crash your day & making us feel welcomed!

Meatless Monday: Whole Wheat Pasta with Meyer Lemon, Arugula & Pistachios

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  • Preheat oven to 375degrees – lay 1/2C shelled pistachios down & toast till fragrant/8minutes,  set aside
  • Boil salted water, once boiling add whole wheat pasta & cook till al dente
  • When pasta is done, remove, drain & reserve 1/2C pasta water
  • Grab food processor – blend baked pistachios & half a large shallot – remove and place in side bowl
  • Without cleaning processor add one seeded meyer lemon & chop – add to pistachio mixture & blend in EVOO
  • Toss pasta with pistachio mixture until coated, add reserved water, stir in handfuls of arugula & EVOO ( I love arugula so I added tons!)

Season with S/P, add a twist of lemon & sprinkle on some vegan parm cheese – This was a tasty meatless Monday, enjoy!

Shout out to original recipe here.

Nutritional Info Per Serving (Serves 4): 260 calories – 9 grams of fat – 37 carbs – 11 grams of protein 
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