Crockpot Turkey Meatballs

Whenever I think of meatballs I think of how when I worked for the ambulance company we always had meatball sandwiches on an employee's last day(obviously when they left on good terms/good reasons). I'm not much of a meatball fan because I don't like the meaty taste but these I like. Because they are turkey the flavor of the meat does not dominate the seasonings. I typically serve over pasta the first night and make meatball sandwiches for lunch the next day. I'm still dairy-free so I omitted the parmesean when I made it last, and just doubled the breadcrumbs. It was still just as good!

Crock Pot Italian Turkey Meatballs
Adapted from: Skinny Italian Turkey Meatball recipe at Skinnytaste.com
Servings: 6 • Size: 4 meatballs with sauce • Old Points: 5 pt • Points+: 5 pts
Calories: 200.4 • Fat: 8.1 g • Carbs: 12.6 • Fiber: 0.6 • Protein: 17.3 g • Sugar: 4.4
Sodium: 427.5 mg

Ingredients:

20 oz (1.3 lb) ground turkey breast 93% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Reggiano Parmigiano cheese, grated
1/4 cup parsley, finely chopped
1 egg
2 large cloves garlic, crushed
1 tsp kosher salt + fresh pepper

For the sauce:
1 tsp olive oil
4 cloves garlic, smashed
28 oz can crushed tomatoes
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley

Directions:

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.

In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.

Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.

Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.

When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.

Simple Turkey Chili

I have been craving chili since our first real cold day this winter and found this recipe. With a freezer full of ground turkey I knew where to start. After making some adjustments to an online recipe I created just what I was looking for in a chili. You could do this on the stove-top or in a crockpot.

Simple Turkey Chili
Serves: 8, Serving Size: about 1.25 cups
Nutritional Info: Calories 189.6 Total Fat 2.7 g Saturated Fat 0.6 g Cholesterol 22.5 mg Sodium 669.6 mg Potassium 509.0 mg Total Carbohydrate 24.1 g Dietary Fiber 8.3 g Sugars 0.2 g Protein 19.8 g

Ingredients
1 1/2 teaspoons olive oil
1 pound ground turkey
1 small onion, chopped
2 cups water
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans - drained and rinsed
1 (16 ounce) can chili beans in sauce
2 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Shredded cheese for topping (optional)

Directions
1.Heat the oil in a medium skillet over medium heat. Place turkey in the skillet, and cook until evenly brown. Move turkey to crock pot. Place onion and garlic in skillet, and saute till golden.
2.Pour water into the crockpot. Mix in tomatoes, beans, and seasonings. Set crockpot to low for 4-6 hours.
3. Serve hot. Top with shredded cheese if desired.

*For stove top: place chili in large pot. Bring to a boil, reduce heat to low. Cover pot and simmer for 30 minutes.

Adapted from AllRecipes.com

Beef Stew with Chocolate

Looking to try a different tasting stew I stumbled across this recipe. It has a much more complex taste than the classic version of beef stew. Plus, it's a crock-pot recipe making it simple and delicious.

Beef Stew with Chocolate
Serves: 8 Serving Size: about 1.25 cups
Nutritional Info: Calories 336.6 Total Fat 11.0 g Saturated Fat 3.5 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.8 g Cholesterol 75.3 mg Sodium 839.9 mg Potassium 600.3 mg Total Carbohydrate 25.3 g Dietary Fiber 2.2 g Sugars 6.4 g Protein 28.3 g

Ingredients
2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 cup frozen sliced carrots
1 (8-ounce) package sliced brown mushrooms
3 cups diced red potatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons finely grated dark chocolate
2 teaspoons crushed garlic
1 (1.5-ounce) packet meatloaf seasoning
1 (14-ounce) can low-sodium beef broth
1 cup red wine

Directions
1. In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.
2. Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside.
3. Combine seared beef, carrots, mushrooms, potatoes and tomatoes in slow cooker.
4. In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and gently mix together. Cover and cook on HIGH setting for 4 to 6 hours.
5. Serve hot

Adapted from: Sandra Lee at Food Network

Chicken Taco Soup

This is another great crock pot meal. A favorite in our house! Leftovers keep very well (if you have any left!), and if you already have leftover cooked chicken you could use it in place of the uncooked and have this delicious soup in an instant.

Chicken Taco Soup
Serves: 4 - 6
Nutritional Info (1/4 serving): Calories 375.8, Total Fat 3.1g, Saturated Fat 0.9g, Cholesterol 30.9mg, Sodium 1,539.3mg, Potassium 864.4mg, Total Carbohydrate 62.9g, Dietary Fiber 15.6g, Sugars 5.4g, Protein 29.1g


INGREDIENTS
1 Onion, Chopped
1 can Chili Beans (16 oz)
1 can Black Beans (16 oz)
1 can Whole Kernal Corn (drained), 16 oz.
1 can Tomato Sauce (8oz)
1 can Chicken Broth (10 oz)
2cans Diced Tomatoes w/ green chilles, undrained
1pkg Lawry’s Taco Seasoning
3 Boneless, Skinless Chicken Breasts

DIRECTIONS
1.Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken (I use two forks to save time on cooling). Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Source: Safeway.com recipe section - Modified by Erica Marlin

Orange-Cinnamon Pork Chops

A great crock pot meal you really can "set and forget".

Orange Cinnamon Pork Chops
Serves: 4 Serving Size: 1 chop with equally divided sauce
Nutritional Info (per serving): Calories 732.3, Total Fat 26.6 g, Saturated Fat 9.2 g, Cholesterol 79.2 mg, Sodium 150.9 mg, Potassium 442.9 mg, Total Carbohydrate 109.7 g, Dietary Fiber 1.8 g, Sugars 96.0 g, Protein 18.4 g

INGREDIENTS
4 Center-cut Pork Chops 1 inch thick
1 c. Frozen Chopped Onion
1 jar Orange Marmalade (16oz)
¼ c. White Wine
4 Cinnamon sticks
Salt and Pepper

DIRECTIONS
1.Sprinkle chops with salt and pepper.
2.Place onion in crock-pot. Place chops on top. Spread marmalade over chops.
3.Pour wine over top. Randomly place cinnamon sticks.
4.Cover and cook on low for 4 – 6 hours.
5.Discard cinnamon sticks.

Source: Sandra Lee of Food Network