Any mouth watering delicious recipes?! Pretty much anything will do...I don't like beans or mushrooms. And nothing too gourmet or anything lol.
Thanks!!
Thanks!!
Food I want to make something NEW!
- Thread starter QueenOfDa702
- Start date
I got this receipe from either Good Housekeeping or Family Circle. I used premade turkey meatballs instead of making them myself. Very tasty & easy!
Italian Wedding Pasta
Prep: about 30 min
Bake: about 20 min
Makes: 8 main-dish servings
1 C freshly grated Romano cheese
1 package (16 oz) farfalle or bow tie pasta
1 T cornstarch
1 ½ C reduced-fat (2%) milk
1 can (14-14 ½ oz) reduced-sodium chicken broth
2 bag (9 oz) baby spinach
Ground pepper
Meat Balls
1 pound ground turkey
½ C plain dried bread crumbs
¼ C loosely packed fresh parsley leaves, chopped
1 clove garlic, crushed with press
1 large egg
1. Preheat oven to 400˚F. Line 15 ½ by 10 ½ jelly-roll pan with parchment paper or foil.
2. In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg and ¼ cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan. Bake meatballs 20 minutes.
3. Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; return to saucepot.
4. In a 2 cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, ½ cup grated Romano, and ¼ teaspoon pepper. Add meatballs and gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining ¼ cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.
Italian Wedding Pasta
Prep: about 30 min
Bake: about 20 min
Makes: 8 main-dish servings
1 C freshly grated Romano cheese
1 package (16 oz) farfalle or bow tie pasta
1 T cornstarch
1 ½ C reduced-fat (2%) milk
1 can (14-14 ½ oz) reduced-sodium chicken broth
2 bag (9 oz) baby spinach
Ground pepper
Meat Balls
1 pound ground turkey
½ C plain dried bread crumbs
¼ C loosely packed fresh parsley leaves, chopped
1 clove garlic, crushed with press
1 large egg
1. Preheat oven to 400˚F. Line 15 ½ by 10 ½ jelly-roll pan with parchment paper or foil.
2. In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg and ¼ cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan. Bake meatballs 20 minutes.
3. Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; return to saucepot.
4. In a 2 cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, ½ cup grated Romano, and ¼ teaspoon pepper. Add meatballs and gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining ¼ cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.
