Dilled Turkey Meatballs with Vegetable Sauce

I am making an effort to incorporate more fruits and vegetables into my diet AND to eat healthier and lighter than usual. Luckily, in the stack of cookbooks I "inherited" from my mom, there was a Weight Watchers cookbook. So, I present to you...

Dilled Turkey Meatballs with Vegetable Sauce

10 oz ground turkey

1 large egg white, lightly beaten

3 T seasoned dried breadcrumbs

2 T chopped fresh dill

1 T Dijon mustard

1 t salt-free lemon-herb seasoning

2 t olive oil

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 c sliced zucchini

1 c chopped fennel

2 garlic cloves, minced

3 c canned stewed tomatoes

2 t grated lemon zest

1/2 t dried oregano leaves

In a large bowl, combine turkey, egg white, bread crumbs, dill, mustard and seasoning. Mix well. Shape into 12 meatballs. In a large nonstick skillet, heat oil. Add meatballs. Cook over medium-high heat, turning frequently (about 6-8 minutes) until browned on all sides. Transfer meatballs to plate and set aside. Add bell peppers, zucchini, fennel and garlic to skillet and cook, stirring frequently (about 4-5 minutes) until tender. Stir in tomatoes, lemon zest and oregano. Reduce heat to low and simmer for 5 minutes. Return meatballs to skillet. Simmer partially covered for 10 minutes. Serve with your pasta of choice.

Yield: 4 servings

Homemade Applesauce

Thanks to my produce delivery, I have an abundance of apples. I have always wanted to make Branner some homemade applesauce, now I have my chance!

Homemade Applesauce

8-10 medium apples, peeled, cored and cut into 1 inch chunks--you may use a variety of apples.
2 T lemon juice
3/4 cup water
1 t cinnamon
1/2 t salt

Put apples in a sauce pan and add the lemon juice. Stir them around. Add the water and the cinnamon and salt. Put the pan on high heat until it boils. Lower the heat and cover. Simmer for 20-30 minutes. For smoother applesauce, use a potato masher to mash large chunks. Serve hot or cold.

Note: This will keep in airtight container in the fridge or freeze for up to a year!

Simple Shelling Peas

Have I mentioned lately how much I love my produce delivery company, Absolute Organics? It is an awesome service! This week, shelling peas came in our box. I have hated green peas in a can all of my life. But, I LOVE fresh shelling peas. They are soooo yummy, and it reminds me of sitting on my maternal grandmother, Dot's, back porch and helping her shell peas when I was tee-tiny. This recipe is easy, fast and delicious and perfect for summer!

Simple Shelling Peas

Remove peas from their shells and bring a saucepan of water to boil. When water reaches a boil, add some salt and the peas and cook for a very short time--between 10 and 30 seconds. Drain and put in a bowl. Add butter, salt and pepper to taste. Enjoy!!

Raspberry Balsamic Chicken

My mom recently got rid of a few of her cookbooks, and this recipe was in one of the ones I "inherited". I am making it tonight, and already tasted the sauce...it is delish!

Raspberry Balsamic Chicken

1 t olive oil

1/2 c chopped red onion

1/2 t dried basil

1/2 t salt, divided

3-4 chicken breasts

1/3 c seedless raspberry preserves

2 T balsamic vinegar

1/4 t black pepper

Heat olive oil over medium heat on stove until hot. Add onion; saute for 5 minutes. Sprinkle 1/4 t salt and dried basil over chicken. Reduce heat to medium. Add 1/4 t salt, preserves, vinegar and pepper to pan. Stir constantly until preserves melt. Pour sauce over chicken and bake at 350 for 35-45 minutes.