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.

Roasted Artichokes


I love Artichokes!! This is the best recipe I’ve ever made – roasting really brings out the flavor and a little cheese, garlic and red pepper flakes makes it amazing!

2 large artichoke hearts
6 cloves of garlic
Chili pepper flakes
Lemon, halves
Grated Parmesan cheese
Olive oil

Preheat oven to 400.

Use one piece of foil per choke that is large enough to seal it up. Place artichoke in foil, pull leaves apart and stuff with garlic, chili flakes and cheese- drizzle with olive oil and 1/2 the lemon juice. Wrap tightly and bake for an hour and 30 minutes.

Serves 2.

French Garlic Soup

It’s been raining for what seems like weeks and I’ve been fighting a bug all week so I was craving something soothing and warm and found it in Around My French Table by Dorie Greenspan. I’ve made a few changes, added only 3 egg yolks, I also double the herbs cos I figure if you got ’em use ’em. This soup is sure to cure whatever ails you with it’s garlicy goodness.

1 head of garlic (about 10 cloves), thinly sliced
2 bay leaves
6 sprigs of thyme
12 sage leaves
3 cups chicken stock
3 cups water
3 egg yolks
8 oz Parmesan cheese, grated

Add garlic to a large Dutch oven, herbs, water, stock and 1 tsp salt an bring to boil. Reduce to simmer and cook for 1/2 hour.

whisk together the egg yolks and Parmesan cheese. Whisk in a couple paddles of soup and then whisk into soup. Remov from heat and serve.

Serves 6.

5 WW Points Plus