Baked Italian Turkey Meatballs

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Yield: 16

Ingredients:
1/2 loaf day old Italian French bread (remove crust)
1/4 cup milk
2 eggs
4 cloves garlic; chopped
1 tsp Salt
1 tsp Pepper
1/4 cup parsley; chopped fine
3/4 cup parmesean cheese
1 cup italian seasoned bread crumbs
2 lbs turkey meat
1/4 cup panko bread crumbs(for crust)

Steps:
1. Preheat oven to 375 degrees F. In a large bowl, mix the milk with the bread until soft. Add well beaten eggs, garlic, parsley, and season well with salt and pepper. Add turkey meat and mix with hands. Add parmesean cheese and one cup of bread crumbs.

2. Mix until everything is well combined. Refrigerate for 20 minutes. (So meatballs are moist)

3. With an icecream scoop, scoop meat and roll into ball with hands. Place on lined baking sheet, 1/2 inch apart. Sprinkle with panko breadcrumbs (to make crunchy crust). Bake for 20-25 minutes or until bottom of meatballs are brown.

Blueberry Oatmeal Cups

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Yield: 12

Ingredients:
2 cups old fashioned oats
1/4 cup brown sugar
1 Tbsp honey
2 egg whites
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 1/2 cup fresh blueberries
1 medium banana or 1/2 large banana; mashed
1/2 cup reduced fat milk (I use almond milk, vanilla flavor)
1/2 tsp vanilla extract

Steps:
1. Preheat oven to 350 degrees F. Lined a cupcake pan with muffin papers. In a medium bowl, combine oats, sugar, baking powder, cinnamon, and salt. Whisk and set aside.

2. In a separate medium bowl, combine the wet ingredients; honey, egg whites, milk, mashed banana and vanilla. Mix well with a whisk or mixer. Once combined, add wet mixture to dry mix and gently mix until combined. With a spatula, fold in blueberries.

3. With an icecream scoop or a large teaspoon, divide mixture evenly between cupcake cavities. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes and the enjoy!

*****You can also use my favorite type of baking tray, silicone shaped trays!! You just lightly grease them and the muffins will pop right out when the are cool. I bought mine in the Target dollar section:)

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Breakfast Egg Bake

20131026-110919.jpgYield: 6

Ingredients:

1 package of “Pillsbury Grands Biscuits”
6 large eggs
½ cup milk (I used low-fat)
1 Tbsp olive oil
½ red onion; chopped
¼ cup chopped green onions
2 zucchinis; chopped
1 big handful of spinach; coarsely chopped
½ cup shredded cheese (I used reduced fat cheddar)
1 tsp garlic powder
Pinch of salt and pepper
Chopped green onions for garnish
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Steps:
1. Preheat oven to 350.  In a frying pan on medium, add oil, chopped zucchini and onion and sauté until light brown. Add spinach to pan and sauté for 3 minutes until it looks wilted.

2. In a large bowl, whisk eggs, cheese, milk, spices, and sautéed vegetables until combined. Pour in greased 9 by13 inch baking dish.
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3. Cut 6 large biscuits into 1 inch squares. Put on top of egg mixture and bake for 30 minutes. When done, sprinkle with chopped green onions and serve!
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Birthday Ice Cream Cake


Yield: 10

Ingredients:

1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
1 gallon of mint chocolate chip ice cream, slightly softened
1 ½ cups Cool Whip
8 drops green food color
Chocolate chips and sprinkles for decoration

Steps:
1. Heat oven to 350 degrees. Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.

2. Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely.

3. Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
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4. On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
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5. In medium bowl, lightly mix Cool Whip and food color until combined and Cool Whip is the color of “mint”.
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6. Frost side and top of cake with whipped cream. Top with chocolate chips and sprinkles for decoration. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

*Tip- Place foil or wax paper around the bottom of the cake to prevent frosting from getting on dish.

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