2lbs ground turkey
1 small onion, minced
6 garlic cloves pressed
2tsp fresh grated ginger
2oz sliced bread (1 or 2 slices)
2 Tbsp milk to soak the bread
1 tsp crushed red pepper flakes
1 Tbsp cilantro, minced
1/2 cup chives, diced
Sweet Chili Sauce
12oz sweet chili sauce
1 lime, juice only
1 Tbsp cilantro, minced
2 Tbsp chives, diced
1.Preheat oven to 350 degrees F.
2. Whisk the ingredients for the sauce together and set it aside to use later.
3.Combine all ingredients for meatballs in a bowl and mix thoroughly. Use a cookie scoop to get an even amount of meat mixture every time to make the meatballs all the same. Try a #40 cookie scoop.
4.Grease your hands with a little oil and shape the meatballs. Shape the meatballs first, before adding to the pan, and place them in a parchment paper.
5. Preheat a large, oven-safe pan and add oil. Add meatballs to the pan and cook for a few minutes on one side. Gently shake the pan to loosen the meatballs and flip each meatball.
6.Pour the sauce all over the meatballs and transfer the pan into the oven. Cook for 15-18 minutes.
6 medium to large zucchini
salt and pepper
1 cup low sodium chicken stock
3/4 cup plain couscous
1 Tbsp olive oil
1 lb Italian sausage
2 cloves garlic, minced
15oz can petite cut diced tomatoes with garlic and oregano (undrained)
1/4 cup parsley leaves, finely chopped
1 cup shredded mozzarella cheese
freshly grated Parmesan, for serving
freshly chopped basil, for serving
1.Preheat oven to 425 degrees F. Coat a 9×13 baking dish with nonstick spray. Set aside.
2.Cut the zucchini in half lengthwise. Using the tip of a spoon, remove the seeds and discard. Then scrape out the flesh and finely chop it up; set aside. Remove enough flesh so the squash can cook properly, but not so much that the zucchini frame is too thin and weak to hold the filling.
3.Place zucchini shells in the baking dish, cut side up. Season with salt and pepper.
4.In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes, then fluff with a fork.
5.In the meantime, in a medium sauté pan, warm olive oil over medium-high. Add in the sausage and reserved chopped zucchini; cook, breaking up the sausage into small crumbles with a wooden spoon. Cook until zucchini is soft and the sausage is cooked through and no longer pink, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Season with a pinch of salt and pepper. Drain off any grease.
6.Transfer mixture to a large bowl, along with the cooked couscous, tomatoes (with their juice), and parsley.
7.Divide mixture among the zucchini shells (it’s okay if some spills over into the dish.) Sprinkle with mozzarella.
8.Bake until squash is tender and cheese is golden, about 25 minutes.
9.Garnish with freshly grated Parmesan and fresh basil before serving.