Turkey Meatballs

These are super easy and perfect for a quick weeknight meal. I served mine with risotto and a salad.

  • 1/3 c grated Parmesan cheese — plus additional for serving
  • 1/3 c breadcrumbs
  • 3 tbsp finely chopped fresh herbs— basil, parsley, or chives a combo, plus additional for serving
  • Salt and pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregan
  • 1/4 tsp red pepper flakes — optional
  • 1 lb ground turkey
  • 1 large egg
  • Olive oil spray

Preheat oven or Airfryer to 375. Spray a pan with olive oil.

Combine all ingredients except olive oil spray in a bowl. Form into small balls and place on cookie sheet (I use a cookie scoop to make fast work of it. Spray Meatballs with olive oil.

Bake or air fry for 12 – 17 minutes until browned and they reach an internal temp of 165.

Serves 4 – 6.

Croque Monsieur Casserole

This is from Melissa Clark’s new cookbook Dinner in French. I made a few minor changes including cutting the recipe in half. It is ridiculously rich and sinful.

4 tbsp butter

1/4 c flour

2.5 c milk

2.5 c grated Gruyere

1/2 tsp herbs de Provence

Salt

Pinch of nutmeg

8 slices white sandwich bread

6 oz thinly sliced ham

Heat oven to 375 and spray a 9×9 baking dish.

Melt butter in a medium skillet over medium heat. Stir in flour and cook, whisking, until it turns golden, about 3 minutes. Slowly whisk in milk and whisk until smooth. Stir in herbs, salt and 1 cup of cheese . Whisk till smooth.

Slather bread with mustard, top with ham, shredded cheese and another slice of bread.

Spread a small amount of sauce on the bottom of the baking dish. Place sandwiches in and top with sauce and any remaining cheese.

Bake for 30 – 40 minutes until brown and bubbling.

Serves 6.

Crispy Baked Chicken

Remember shake and bake? I’ve created a home made version that bakes beautifully in the oven! Hubby though I made fried chicken.

  • 1/2 c flour
  • 1 c breadcrumbs
  • 2 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp onion salt
  • 3 tsp poultry seasoning
  • 2 tbsp dried parsley
  • 2 lb chicken breast, thighs or tenders

Preheat oven to 400.

Place a cooling rack in a baking pan and spray with olive oil.

Toss all ingredients except chicken in a zip lock bag or large bowl. Add 1/4 the chicken and shake. Pull out and place on the prepared rack. Repeat until all chicken is coated.

Bake 25 – 40 minutes depending on chicken size.

Serves 6 – 8.

Pressure Cooker Gnocchi Bolognese

This is so easy and a one pot meal – win win!

  • 2 oz diced pancetta
  • 1 onion, chopped
  • 2/3 c celery, chopped
  • 2/3 c carrot, chopped
  • 1 lb ground beef
  • Salt and pepper
  • 1/8 tsp nutmeg
  • 28 oz can crushed tomatoes
  • 1 bay leaf
  • Ricotta
  • Fresh basil or pesto

Turn multicooker on medium sauté, add pancetta, onion, celery, carrots and cook until soft about 5 minute. Stir in beef, using the back of wooden spoon to break it up, cook until browned. Add tomatoes, nutmeg and bay leaf, stir to combine.

Seal and cook on high pressure for 6 minutes. Once pressure is released, add gnocchi and cook on high pressure for 5 minutes.

Serve topped with ricotta and basil or pesto.

Serves 6.

Skinny Cauliflower Mac and Cheese

I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.

  • 12 oz cauliflower florets
  • 12 oz pasta
  • 1 1/2 tbsp butter
  • 1/4 c flour
  • 2 c milk
  • 1 c low sodium veggie broth
  • 2 c grated lite cheese – I used TJs Mexi blend
  • 1/4 c panko
  • 2 tbsp Parmesan cheese

Preheat oven to 375. Spray a 9×13 pan.

Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.

In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.

Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.

Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.

Serves 8. 9 ww pp.

Pepper, Mushroom and Sausage Sheet Pan Dinner

Mushrooms, bell peppers, onions and sausage – with a little sprinkle of cheese so good and so easy.

  • 3 bell peppers, sliced thin
  • 1 onion, sliced thin
  • 16 oz mushrooms, sliced
  • Olive oil spray
  • Salt and pepper
  • 1/4 tsp paprika
  • 2 – 4 pork sausages
  • Shredded cheese

Preheat oven to 375.

Spray a sheet pan with olive oil. Spread veggies over the pan, spray with olive oil. Cook for 20 minutes. Stir, make room for the sausages – cook for 10 minutes. Turn the sausages over and stir the veggies and bake 10 minutes longer.

Divide among plates and sprinkle with a little cheese.

Serves 2 – 4.

Sheet pan Chicken and Veggies

I’m loving sheet pan meals! So quick to whip up and easy clean up!

  • 16 asparagus, trimmed
  • 16 oz sweet potato, cut 3/8 inch thick on a mandolin
  • 2 tbsp olive oil
  • 2 cloves garlicminced
  • Salt and pepper

CHICKEN:

  • 1 lb chicken tenders
  • Salt and pepper
  • 2 tbsp flour
  • 1 large egg, beaten + 2 tbsp water
  • 3/4 c Panko breadcrumbs
  • olive oil spray
  • 1/2 medium lemon, plus 4 lemon wedges for serving

Preheat the oven to 425 degrees F.  Lightly spray 2 rimmed sheet pan with nonstick spray.  

On the prepared pan, toss together the asparagus and potatoes with olive oil, garlic, salt and pepper to taste.  Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes. Stir and return to oven.

While the vegetables are cooking, season the chicken with the salt and pepper to taste.  Put the flour in a shallow plate and put the egg in a medium bowl.  Put the panko in another shallow plate.  Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess.  Dredge in the panko, lightly pressing to evenly coat.  Set aside on a plate.

Place the chicken on a sheet pan and spray the tops with olive oil spray.  Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes.  Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.

Serves 4. 9 WW PP.