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.

Eggplant Parmesan (Light)

As a big fan of Italian food it is suprising I haven't made this sooner. I had no excuses not to when I discovered a bunch of eggplant in my CSA box. This lightened up version has afew extra steps than most recipes but trust me it is worth it! This was so good I think it will definitely be a regular in the rotation of dinner meals.

Eggplant Parmesan (Light)
Serves: 6, Serving Size 1/6th of pan
Nutritional Info (per serving *note: w/tomato sauce in recipe): Calories 330, Fat 9g, Sat Fat 4g, Cholesterol 15mg, Carbohydrates 40g, Protein 22g, Fiber 6g, Sodium 1520mg.

Ingredients
2 Medium globe eggplants (1 lb each) ends trimmed, cut crosswise into 1/3 inch thick rounds
Kosher salt
1 ½ cups panko (Japanese style bread crumbs)
1 tb olive oil
1 oz parmesan cheese, grated
½ cup unbleached all purpose flour
1 ½ tsp garlic powder
Ground black pepper
3 large egg whites
1 tb water
Vegetable oil spray
5 cups quick tomato sauce
8 oz reduced fat mozzarella cheese, shredded (about 2 cups)
2 tb minced fresh basil leaves

1. Toss half the eggplant with 1 ts of kosher salt, place in large colander to set over a bowl. Repeat with remaining eggplant and 1 more ts salt and transfer into colander with the first batch. Let sit until the eggplant releases about 2 tb liquid, 30 to 40 minutes. Spread eggplant slices on a triple thickness of paper towels and cover with another layer of paper towels. Press firmly on each slice to remove as much liquid as possible, and wipe off the excess salt.

2. Adjust the oven racks to the lower-middle and upper middle positions and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12 in nonstick skillet and toast over medium heat, stirring often, until golden, about 10 min. Spread the breadcrumbs into a shallow dish and let cool slightly; when cool, stir in the ½ cup parmesan. Combine the flour, garlic powder and ½ ts pepper together into a second shallow dish. In a third shallow dish, whisk the egg whites and water together.

3. Line 2 rimmed baking sheets with foil and coat with vegetable oil spray. Season the eggplant with pepper. Lightly dredge one side of each eggplant slice in the seasoned flour, shaking off the excess. Dip the floured side of the eggplant into the egg whites, and then coat the same side with the bread crumbs. Press on the crumbs to make sure they adhere. Lay the eggplants, breaded side up, on the baking sheets in a single layer.

4. Lightly spray the top of the eggplant slices with vegetable oil spray. Bake until the top of the eggplant slices are crisp and golden, about 30 minutes, rotating and switching the baking sheets half way through baking.

5. Spread 1 cup of the tomato sauce in the bottom of a 13x9 inch baking dish. Layer in half of the eggplant slices, breaded side up, overlapping the slices to fit. Distribute the ½ cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant, breaded side up, and dot with 1 cup of the sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the remaining mozzarella. Bake untill bubbling and the cheese is browned. About 10 minutes. Cool for 5 min, then sprinkle with the basil and serve, passing the remaining sauce and extra parmesan separately.

Source: Cooks Illustrated Best Light Recipe

Chicken Carbonara

A very filling Italian meal, this chicken dish is by no means light but is well worth the splurge. This is a great meal to make for guests as this recipe easily serves 6-8 people. Serve it with a salad and some garlic bread for a wonderful Italian feast. You could also leave out the chicken and maybe add some broccoli for a filling vegetarian meal.

Chicken Carbonara
Serves: 6-8
Nutritional Info (per 1/8 serving): Calories 769.2, Total Fat 47.9g, Saturated Fat 23.6g, Cholesterol 375.2mg, Sodium 533.3mg, Potassium 291.5 mg, Total Carbohydrate 42.1g, Dietary Fiber 4.6g, Sugars 1.4g, Protein 41.4 g

Ingredients
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Directions
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.


Source: Giada De Laurentiis of Food Network

Baked Pastina Casserole

This is an Italian inspired casserole dish. The great thing about casseroles is that while they bake you have time to do other things: set the table, do the dishes, which isn't the case with other types of dishes. I just made this for the first time tonight. The family enjoyed this so much I think this will be made a lot more often. Note: the recipe calls for pastina or any type of small pasta, I used a small spiral pasta, but in a pinch you could break spaghetti into small pieces to make it work too.


Baked Pastina Casserole
Serves: 4, Serving Size: 1/4 pan
Nutritional Info: Calories 392.9 Total Fat 22.5 g Saturated Fat 10.4 g Polyunsaturated Fat 1.2 g Monounsaturated Fat 8.7 g Cholesterol 45.4 mg Sodium 406.1 mg Potassium 110.9 mg Total Carbohydrate 28.5 g Dietary Fiber 2.3 g Sugars 3.8 g Protein 20.3 g

Ingredients
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish


Directions
1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Season chicken with salt and pepper. Add the chicken to the pan and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.
4. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese.
5. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Source: Giada De Laurentiis at Food Network

Martha's Modified Chicken Piccata

There was an Italian restaurant nearby where I grew up that had the best Chicken Piccata! I have never had anything close until I tried this recipe. Originally from Martha Stewart's site, I have modified it to make it a little lighter. Also, when making this the first time I didn't have any white wine on hand and decided to substitute with Mountain Dew. The citrus in the soda helps boost the lemon flavor. This is usually served with pasta; I typically use farfalle (bowtie) to mimic my restaurant favorite. Enjoy!

Chicken Piccata
Serves:4 Serving Size: 1 cutlet with 1/4 sauce-topping
Calories: Calories 119.5 Total Fat 6.3 g Saturated Fat 3.7 g Cholesterol 36.1 mg Sodium 156.6 mg Potassium 124.9 mg Total Carbohydrate 6.8 g Dietary Fiber 0.5 g Sugars 0.0 g Protein 9.2 g

Ingredients:
1/4 c. all-purpose flour
Coarse salt and freshly ground pepper
4 chicken cutlets, pounded to an even thickness (about 1/4-inch thick)
Nonstick Spray (i.e. Pam)
3 Tablespoons Diet Mountain Dew (or a dry white wine)
1/4 c. lemon juice
2 Tablespoons capers (soaked for 20 min in water, rinsed, drained)
1 Tablespoon fresh flat-leaf parsley, chopped
2 Tablespoons butter

Directions:
1. Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.
2. Heat a large skillet over medium-high heat for 2-3 minutes. Spray a light coat of cooking spray. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter.
3. Return pan to medium heat and add soda (or wine), scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and butter and swirl until melted and combined, then add parsley and season with salt as desired.
4.Serve

Adapted from Martha Stewart Living

Chicken Parmesean (Light)

In my book all Italian food is delicious but my favorite has always been Chicken Parmesean. I've been trying to make a healthier version for sometime but oven frying has proved difficult. The bottom crust always stuck to the pan and seemed soggy, not "fried-like" at all. That was until I discovered the Cook's Illustrated version. Using toasted Panko Crumbs (Japanese bread crumbs) and putting the breaded chicken on a rack (to allow the air to circulate and preventing the bottoms from losing the breading; all worked together to create a delicious oven-fried chicken. I now can have my favorite dish without breaking the calorie bank. ;-)


Lighter Chicken Parmesan
Yields: 6 servings; Serving Size: 1 chicken piece w/ 2 TBSP Sauce
Nutrition Info (per serving): Cal 310/ Fat 8g/ Sat Fat 2.5g/ Chol 20g/ Protein 38g/ Fiber 1g/ Sodium 790mg/ WW Points approx 7 points

Tomato Sauce
1 28 oz can of Diced Tomatoes
4 minced Garlic Cloves
1 Tbs Tomato Paste
1 tsp Olive Oil
1/4 teaspoon Red Pepper Flakes
1 Tbs minced Basil
Salt and Pepper to taste

Chicken
1 1/2 c Panko Crumbs
1 Tbs Olive Oil
1 oz Grated Parmesan
1/2 c Flour
1 1/2 tsp Garlic Powder
Salt and Pepper
3 Large Egg Whites
1 Tbs Water
3 Large Boneless skinless Chicken Breasts (about 8oz each), trimmed of excess fat and sliced into 6 servings
3 oz reduced-fat mozarella
1 Tbs minced Basil

1. Cook garlic, tomato paste, oil and red pepper flakes in a medium saucepan over medium heat until the paste begins to brown. Pour in tomatoes and cook until thickened. Turn off heat and add the basil and salt and pepper.

2. Preheat the oven to 475 degrees.

3. Toast the breadcrumbs and oil in a a 12-inch skillet over medium heat until golden. Spread the bread crumbs in a shallow bowl and allow to cool, then stir in Parmesan.

4. In a second dish , combine flour, garlic powder, 1 Tbs salt, and 1/2 tsp of pepper. In a third dish, whick together egg whites and water.

5. Line a baking sheet with foil and place a wire rack on top. (The rack is imperative if you want the bottom of the chicken to be crispy.) Pat chicken dry then season with salt and pepper. Dredge the chicken the flour mixture (shaking off the excess), then egg whites, then coat with bread crumbs. Lay chicken on the rack. Repeat with each piece.

6. Quickly spray tops of the chicken with cooking spray. Bake until the meat is no longer pink and then center feels firm, about 15 minutes

7. Remove the tray from the oven. Spoon 2 Tbs of the tomato sauce then a 2tbs of shredded mozzarella to the top of the chicken and return to the oven until the cheese has melted, about 5 minutes. Sprinkle with basil and serve.

Source: Cook's Illustrated The Best Light Recipe Book

Chicken Carbonara

A great Italian dish: Chicken Carbonara! I've tried several recipes and this one is my favorite although it is definitely not a light or low fat recipe - but that is to be expected of Carbonara!

Chicken Carbonara
Serves: 6
Nutritional Info (per serving): Calories 730.7, Total Fat 51.7g, Saturated Fat 26.6g, Cholesterol 490.7 mg, Sodium 278.2mg, Potassium 362.1 mg, Total Carbohydrate 23.9g, Dietary Fiber 1.3g, Sugars 0.3g, Protein 42.0g


INGREDIENTS
2 t. Olive Oil
4 oz. Pancetta or Bacon
2½ c Whipping Cream
1 c. Parmesan, grated
8 Egg yolks
1/4 c Basil, chopped
1/4 c. Parsley, chopped
2 t. Garlic, minced
4 c. Chicken, shredded
1 lb Spaghetti
1 T Lemon Zest

DIRECTIONS
1.Heat oil in lg. frying pan (med. heat). Add bacon and sauté till crisp. Cool till lukewarm. Whisk in cream, cheese, yolks, basil, parsley, and garlic.
2.Stir in chicken. Meanwhile, bring lg. pot of salted water to boil, cook spaghetti, drain.
3.Add spaghetti to cream mix and toss over medium heat until heated through and sauce coats spaghetti thickly (about 4 minutes). Do not boil.
4.Season with salt, pepper, and lemon zest.

Source: Giada De Laurentiis of Food Network

Garlic Citrus Roasted Chicken

This was the recipe I used in my first attempt roasting a whole chicken. The Orange Juice reduction sauce definitely gives this recipe a different approach and complements the chicken well.

Garlic Citrus Roasted Chicken
Serves: 6
Nutritional Info (per serving - skin removed): Calories 229.8, Total Fat 4.5g, Saturated Fat 1.1g, Cholesterol 103.4mg, Sodium 423.0mg, Potassium 567.0mg, Total Carbohydrate 12.3g, Sugars 3.0g, Protein 34.8g


INGREDIENTS
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

DIRECTIONS
1.Preheat oven to 400. Sprinkle cavity with salt and pepper. Stuff chicken with orange and lemon slices, and garlic ½’s. Using twine tie legs together. Sprinkle outside with salt and pepper.
2.Place chicken breast side up and roast for 1 hour basting occasionally.
3.In medium bowl whisk OJ, lemon juice, oil, oregano and chopped garlic. Brush chicken occasionally with mix; until thermometer on inner thigh reads 170. (approx 45 minutes).
4.Add drippings to sauce, put in sauce pot on medium heat and reduce to about 1 c.
5.Serve sauce over chicken.

Source: Giada De Laurentiis of Food Network

Sauteed Green Beans with Tomato and Basil

We love green beans in our house and could easily eat them everyday; so I'm always looking for a different way to serve them up. This is a great Italian version.

Sauteed Green Beans with Tomato and Basil
Serves: 6
Nutritional Info(per serving): Calories 115.0, Total Fat 6.2g, Saturated Fat 2.7g, Cholesterol 10.4mg, Sodium 30.1mg, Potassium 287.5mg, Total Carbohydrate 12.7g, Dietary Fiber 4.7g, Sugars 1.7g, Protein 2.9g


INGREDIENTS
1½ Lbs. Green Beans
2 T Unsalted Butter
1 T. Olive Oil
3 Shallots, Sliced
2 Garlic Cloves, minced
1 can (14oz) Diced Tomatoes
¼ c White Wine
2 T Thinly Sliced Basil
Salt & Pepper

DIRECTIONS
1.Cook green beans in a lg. pot of boiling water for 3 minutes. Drain; rinse with cold water.
2.In a large skillet melt butter and oil over medium heat. Add shallots and garlic. Sauté for 2 minutes. Add tomatoes (w/ juice); cook for 3 minutes.
3.Add green beans to skillet and cook until juices evaporate and beans are tender. Stir often.
4.Stir in wine and basil, simmer 2 minutes longer. Season with salt & pepper to taste.
5.Serve.

Source: Giada’s Everyday Family Dinners – Food Network

Mama Smith's Spaghetti Sauce

Mama's Smith's Spaghetti Sauce
Serves: 6-8; Serving Size: approx 3/4 cup cooked pasta w/ 1/2 cup sauce
Nutritional Info: (coming soon)

INGREDIENTS
1 lb. Ground Beef
1 pk Spicy Turkey Sausage
1 can Tomato Sauce
1 can Tomato Puree
1 can 6-in-1 (or puree)
1 can Tomato paste
1 T Oregano
1 T Parsley
½ t Bay Leaves
1 T. Sugar
½ T Red Pepper Flakes
½ Onion, Diced
1 T. Garlic

DIRECTIONS
1.Sauté onion and garlic w/ oil in large stockpot, till golden. Add all tomato cans.
2.In skillet brown ground beef; drain and add to sauce. Cook sausage; cut in ½’s and add to sauce.
3.Add all spices to sauce, add red pepper slowly to taste.
4.Simmer for 30 minutes or longer.

Source: Anne Smith