2 pounds ground turkey breast
1 1/2 cups bread crumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup pesto sauce
1/3 cup grated Parmesan cheese
2 eggs whites
Mix everything in a bowl and combine well. Roll mixtures into balls. I use an ice cream scoop to make them all the same size. I put them on a cooling rack on top of a foil lined cookie sheet sprayed with a little cooking spray. Bake the meatballs at 375 degrees for about 20-25 minutes.
Source: Baked Bree
2-3 tablespoons fresh sage, chopped
2 14-oz. cans navy beans, drained
14-oz. can diced tomatoes
6-10 garlic cloves minced (I like lots of garlic)
1 teaspoon lemon juice
olive oil
salt and pepper to taste
Combine the sage, garlic and oil in a saucepan and sauté on medium-low heat for several minutes, until the garlic is golden.
Add the tomatoes, lemon juice and navy beans and continue to cook for about 10 minutes, until everything is hot. Add salt and pepper to taste. Serve hot or chilled.
Serves: 6-8
Source: VegWeb
1 tbsp vegetable oil
2 cloves garlic, chopped
1/2 lb ground chicken or turkey
1 tbsp sugar
1 tbsp soy sauce
½ tbsp fish sauce
juice of one lime
½ red bell pepper, chopped
1 cup broccoli
handful of fresh basil leaves
handful of bean sprouts
1. Heat oil in a wok or large frying pan. Add chopped garlic and stir constantly to make sure that neither the chili nor the garlic burns
2. After about a minute, add ground chicken (or turkey) and break it up with your spatula and continue to cook for 3-4 minutes
3. Add the broccoli and bell pepper
4. Mix soy sauce, sugar, fish sauce and lime juice and add to pan. Cook for a further 4-5 minutes
5. Stir in basil leaves and bean sprouts and heat for another minute. If you want to kick up the heat stir in some chili garlic sauce.
Serve with rice noodles.
Serves 2 adults and 1 kid
Adapted from a recipe posted on A Little Yumminess.
2T extra virgin olive oil
2 medium zucchini
1T lemon juice
small handful basil, leaves picked and torn
small handful flaked almonds, toasted
4 ounces of tin sardines in olive oil, drained
Thinly shave the zucchini lengthwise with a v-slicer (or mandoline or sharp knife). Mix lemon juice and oil in a bowl and season this well. Add in the zucchini and toss thoroughly. Let stand for 10 minutes or so to let the dressing absorb. Toss in the basil leaves and split salad between two plates. Put your sardines (or other complement) and toasted almonds on top.
Source: Group Recipe
I bought a tin of boneless, skinless sardines packed in water at Trader Joe’s a few visits back. I put it in my pantry with the rest of my groceries and there it sat. Each day, I opened the pantry to grab ingredients I needed cook a meal, and the can of sardines called out, “pick me, pick me.” But I ignored it every time. I had no idea what to do with them.
Today, when they called out, I accepted their tempting offer to eat them. I still didn’t know what to do with them, so I asked The Internet to tell me what to do. The Internet said to eat them on toast with cream cheese or mustard. I opted for cream cheese.
Isadora, my most adventurous eater in the house, refused. (Don’t worry, I’ll try again.) I took a bite, and was pleasantly surprised by the flavor. Not too fishy! I asked The Internet to tell me more about sardines. The Internet said that sardines have hardly any mercury since they’re so low on the food chain. They’re also packed with Omega 3s and B12 vitamins. To top it off, one can (which is a single serving) offers 23 grams of protein. That’s 45% of your daily recommended allowance. Eat a can of sardines, and you’ll be sated for a long, long time.
I got bored with sardines on toast quickly, so I opted to make a salad. Behold: spinach, red quinoa, beets, avocado, sardines, goat cheese and a splash of lemon. Delish!
I need to find additional recipes for sardines. I’m about to dive into the intarwebs to look for some. See you in a couple of hours. In the meantime, add your favorite sardines recipes in the comments.
