Turkey Meatballs in Creamy Mushroom Gravy

Turkey Meatballs in Creamy Mushroom Gravy

Confession: I’m not a traditional beef meatballs with marinara sauce kind of gal. I seriously dislike the dish. It doesn’t even look appealing most of the time and the meatballs tend to be dry as a cardboard. I guess a lot of it has a lot to do with what I ate as a child. My mom never made spaghetti and meatballs. I am not a big fan of the marinara sauce dishes. I don’t even like spaghetti. What I do like is creamy sauces especially homemade ones.

Meatballs in creamy mushroom sauce are a whole different game. I used ground turkey seasoned with garlic, fresh herbs, Panko soaked in a little milk and some good old fashioned salt and pepper. I seared the meatballs first to seal the flavor and the juices and then simmered them in a mushroom gravy. The meatballs came out moist, tender and seriously delicious. It was a HUGE hit with the entire family. Briana licked her plate clean and Kurt asked for the leftovers for lunch.

meatballs

But no cream of mushroom soup is allowed here. Yuck, that stuff is not even real food. Anything that has modified anything or MSG in the ingredients is off limits. And don’t even get me started on the flavor. Nasty.

Turkey Meatballs in Creamy Mushroom Gravy

Turkey tends to stick to your hands a lot more than regular beef. Don’t stress about making your meatballs perfectly round and don’t overdo on the Panko.

Turkey Meatballs in Creamy Mushroom Gravy

Turkey Meatballs in Creamy Mushroom Gravy

Kathy Sig 2

5.0 from 2 reviews
Turkey Meatballs in Creamy Mushroom Gravy
 
Author:
Ingredients
  • 1 lb ground turkey
  • ¼ cup Panko breadcrumbs
  • ½ cup pecorino romano cheese, grated
  • ⅓ cup milk
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp salt, plus more
  • ½ tsp black pepper, plus more
  • 8 oz baby bella mushrooms
  • ½ leek, thinly sliced
  • 2 tbsp flour
  • 2 cups chicken stock
  • 2 tbsp olive oil
  • ⅔ cup fat free half & half
  • 1 lb pasta, such as macaroni or rotini
Instructions
  1. Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  2. In a small bowl combine Panko and milk. Let sit for a few minutes until the milk absorbs.
  3. Add ground turkey meat, egg, pecorino romano cheese, parsley, 1 tsp salt & ½ tsp pepper. Mix well.
  4. Preheat 1 tbsp olive oil in a skillet. Form meat balls and cook until golden on both sides, about 3 minutes each. Turkey meat tends to be sticky, don't worry about meatballs being perfectly round.
  5. Set the meatballs aside.
  6. In a large skillet saute mushrooms and leeks in another 1 tbsp of olive oil. Season with some salt and pepper. Stir in flour and cook another 2 minutes.
  7. Add chicken stock, bring to a simmer and add meatballs.
  8. Simmer the meatballs for 15 minutes. Check for salt and add half and half.
  9. Stir the meatballs and pasta together.
  10. Serve sprinkled with fresh parsley and parmesan cheese.
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Baked Chicken Fingers

This might be the simplest chicken fingers recipe you’ll find.

Baked Chicken Fingers

I am having writer’s block.

It took me five minutes just to come up with that sentence. I kept searching  for an idea I thought might come crawling out  from deep within. All I came up with was nothing. Many nights I lay in bed for hours tortured by my own creativity and yet when the times comes I draw a blank. Go figure. Wow, I actually wrote an entire paragraph about nothing.

Well since I am so uncreative today and did not photograph my very boring eats for our What I Ate Wednesday fun I might as well share a recipe. But if you’re curious what other bloggers are eating head on over to Peas & Crayons for a weekly party of food sharing.

Baked Chicken Fingers

Baked Chicken Fingers

Baked Chicken Fingers

Happy Birthday to my love, my best friend and the best daddy I know – my husband Kurt. Briana and I love you!

5.0 from 1 reviews
Baked Chicken Fingers
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 3 chicken breasts, cut into 3 strips each
  • ½ cup Panko
  • ¼ cup low fat Vegenaise (or mayo)
  • salt to taste
  • ¼ tsp paprika
  • 1 tbsp grated parmesan cheese
Instructions
  1. Preheat the oven to 450 degrees.
  2. Season the chicken strips with salt.
  3. In a small bowl combine Panko, paprika and parmesan cheese.
  4. In another small bowl stir vegenaise.
  5. Dip each strip in vegenaise to coat slightly, then roll on the breadcrumb mixture until well coated.
  6. Arrange on a baking sheet. Repeat with the rest.
  7. Bake for about 20 minutes until the chicken is golden and cooked through inside.
Notes
Do not use smoked paprika in this recipe. You can also add a little cayenne pepper for an extra kick

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Skinny Chicken Salad

Skinny Chicken Salad

“Self-education is the only possible education; the rest is mere veneer laid on the surface of a child’s nature.” ~ Charlotte Mason

I’ve been doing lots of soul searching lately. As good as I have it I feel there is always room to grow, improve and become a better person. I don’t have everything figured out. I make mistakes. I make up my mind and then  change it. I have strong feelings and opinions. At times, I feel like a little lamb afraid to express myself. I am human and life is all about learning. That’s the beauty of being alive.

I started reading a book called “The Power of Positive Thinking” after a few rough days of dealing with negative encounters. No matter how strong of a person you are it is draining when negativity surrounds you and demands your attention. I’m not a confrontational person, but my beliefs are strong and I won’t do things that are wrong because it’s simply inconvenient for someone else to do them the right way.  So in my latest self-education phase I want to learn how to turn the negative away and not allow it to control my day. I don’t want other people’s garbage on my garbage truck.

Now let’s talk about food.

I made you a very delicious chicken salad sandwich with peas and grapes. If you have never tried grapes in the chicken salad YOU MUST drop whatever you are doing and go try it. Yes, I mean now. Go!

Skinny Chicken Salad

I first got hooked on grapes in the chicken salad sandwich at Panera and have never turned back. This is a perfect recipe for leftover chicken and it comes together in 10 minutes. You can’t beat that. Guess what I’m having for lunch? Skinny Chicken Salad

Skinny Chicken Salad

Kathy Sig 2

5.0 from 2 reviews
Skinny Chicken Salad
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • ½ cup leftover chicken, diced (I used leftovers of rotisserie chicken breast)
  • ¼ cup frozen peas, thawed
  • 1 celery, diced
  • 8 seedless green grapes, sliced in half
  • 1 tbsp reduced fat Vegenaise (or mayo)
  • 1 tbsp good quality ranch dressing
  • bunch of watercress lettuce
Instructions
  1. Mix ranch and Vegenaise together in a bowl.
  2. Add diced chicken, peas and celery. Stir gently to combine.
  3. Add grapes and some watercress, gently fold the mixture.
  4. Serve over a piece of toast with additional watercress.
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