Ricotta Meatballs w/ Roasted Marinara & Linguine

 Marinara

• 8 c cherry tomatoes or 24 medium tomatoes
• 2 med onions, quartered 
• 8-10 garlic cloves, peeled 
• Olive oil 
• Salt 
• Basil leaves 
• 1-3 cans tomato paste

 Meatballs

• 1 package rlinguine  
• 1/4 c pecorino Romano cheese, grated and divided  
• 1/2 c panko  
• 1/3 c part-skim ricotta cheese  
• 8 oz ground sirloin 
• 1 large egg, lightly beaten 
• 1 garlic clove, grated  
• Cooking spray  
• 2 c marinara sauce  
• Small basil leaves
   
  

For the Marinara

Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt.
 
Roast at 425 for 30-40 minutes. For a thicker sauce, cook longer and stir occasionally. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
 
Place a large colander inside a large bowl and dump the pans into the colander to strain out the juice. Set the juice aside.
 
Scoop the tomato mixture into the bowl of a blender or food processor; add the basil leaves. Puree until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. Season with additional salt, if needed.  Add tomato paste, as much as need for the desired thickness of the sauce. 

Keep warm.


For the Meatballs & Pasta
 
Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.

While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, and next 4 ingredients (through garlic) in a medium bowl. Shape mixture into 16 (1-inch) meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Add marinara; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done. Remove pan from heat; remove meatballs from pan with a slotted spoon. Add pasta to pan; toss to coat. Top with meatballs and remaining 2 tablespoons pecorino Romano. Garnish with basil, if desired.

Roasted Marinara Sauce

• 8 c cherry tomatoes or 24 medium tomatoes
• 2 med onions, quartered
• 8-10 garlic cloves, peeled
• Olive oil
• Salt
• Basil leaves
• 1-3 cans tomato paste

Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt.
 
Roast at 425 for 30-40 minutes. For a thicker sauce, cook longer and stir occasionally. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
 
Place a large colander inside a large bowl and dump the pans into the colander to strain out the juice. Set the juice aside.
 
Scoop the tomato mixture into the bowl of a blender or food processor; add the basil leaves. Puree until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. Season with additional salt, if needed.  Add tomato paste, as much as need for the desired thickness of the sauce. 

Serve immediately as pasta or pizza sauce or freeze in plastic containers or bags for later use.

Turkey & Spinach Korma

• 1 lg onion, chopped
• 1/4 c  ginger, peeled and chopped
• 3 cloves garlic
• 1 tbsp curry powder
• Kosher salt
• 3/4 c plain low-fat yogurt
• 2 tbsp vegetable oil
• 1 lb ground turkey
• 10 oz package frozen chopped spinach, thawed & squeezed dry
• 1/4 c cilantro, chopped
• 3 c cooked brown rice

Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside.
Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the spinach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes. Stir in the cilantro and 1/4 teaspoon salt. Serve over rice with more yogurt and topped with cilantro.

Sweet Sesame Noodles w/Chicken & Broccoli

• 8 oz package uncooked soba
• 8 oz package broccoli florets
• Cooking spray
• 2 skinless, boneless chicken breast halves
• 1/8 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp rice vinegar
• 2 tbsp dark sesame oil
• 2 tbsp soy sauce
• 1 tbsp creamy peanut butter
• 2 tsp toasted sesame seeds, divided
• 1 tsp brown sugar
• 1/4 tsp crushed red pepper
• 1 garlic clove, minced
• 3 green onions, chopped 

Bring a large saucepan of water to a boil. Add soba; cook 3 minutes. Add broccoli to pan; cook 3 minutes or until soba and broccoli are done. Drain.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; grill 6 minutes on each side or until done. Remove chicken from pan. Cut into 1-inch pieces.

Combine vinegar, sesame oil, soy sauce, peanut butter, 1 teaspoon sesame seeds, sugar, crushed red pepper, and garlic in a large bowl, stirring with a whisk. Stir in noodle mixture and chicken. Sprinkle with remaining 1 teaspoon sesame seeds and green onions.

Rotini w/ Spicy Tomato Sausage Sauce

• 8 oz rotini pasta
• Cooking spray
• 3 sweet Italian turkey sausage links, casings removed
• 1 1/2 c arugula, finely chopped, divided
• 1 c onion, minced
• 1 tbsp oregano, chopped
• 1/2 tsp crushed red pepper
• 4 garlic cloves, thinly sliced
• 2 c crushed tomatoes
• 1/2 tsp sugar 
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 4 tsp grated Parmesan cheese

Bring a large saucepan of water to a boil. Add pasta; cook 7 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add 1 cup arugula, onion, oregano, crushed red pepper, and garlic; cook 2 minutes, stirring frequently.

Add reserved 1 cup cooking liquid, tomatoes, sugar, black pepper, and salt to pan; bring to a boil. Add pasta; cook 2 minutes. Stir in remaining 1/2 cup arugula. Divide pasta mixture among 4 shallow bowls; top with Parmesan cheese.
 
 

Grilled Turkey, Apple & Cheddar Sandwiches

• 1/2 c fresh flat-leaf parsley leaves
• 1 Granny Smith apple, grated
• 8 slices bread
• 8 teaspoons mango chutney
• 4 slices sharp cheddar cheese
• 4 oz sliced turkey
• Cooking spray

Combine parsley and apple in a bowl. Spread each of 4 bread slices with 2 teaspoons chutney. Top evenly with cheese, turkey, apple mixture, and remaining 4 bread slices. Coat sandwiches with cooking spray. 

Heat a large skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes or until browned. Turn sandwiches; cover and cook 2 minutes or until cheese melts.

Middle Eastern Rice & Lentils w/ Saffron Roasted Cauliflower

• 2 c carrots, shredded
  
• 2 tbsp fresh lemon juice
• 2 tsp ground cumin
• Kosher salt & freshly ground black pepper
• 1/4 c extra-virgin olive oil
• 1 onion, halved and thinly sliced
• 2 cloves garlic, finely chopped
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 1/4 c basmati rice
• 1 15 oz lentils, cooked, drained and rinsed
• 3/4 c low-fat plain Greek yogurt 
• Cilantro, chopped

 

• 1/4 c extra-virgin olive oil
• 1/2 tsp lightly crumbled saffron threads
• 1/4 tsp coriander seeds, crushed
• 2 cloves garlic, smashed
• 1 shallot, chopped
• Kosher salt
• 1 head cauliflower, cut into florets
• Juice of 1/2 lemon
• Parsley, chopped

 

To prepare the lentils, toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

 

 

For the cauliflower, preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.

Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.

Turkey Ranch Club Wrap

1 Lg Tortilla

2 oz Smoked turkey

1 slice sharp cheddar cheese

2 slices cooked bacon

1 tbsp Ranch dressing

2 tomato slices

Romaine lettuce 

Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.

Fold sides in and then roll up.