Tuscan White Bean & Kale Soup with Pork

• This is the first food photo I've taken post-Helène workshop.  It may even be the first one I've taken post-Todd & Diane demo, too.

I hope you all can see improvement.  I sure can.

A-n-y-wayyyyy...

I fell in love with smoked paprika when I made this soup.  Yes, you may substitute plain paprika, but you'll regret it for the rest of your life.  Spring for the $6 bottle of spice.  It is worth. every. penny.

Sometimes for my lunch break, I'll go to Whole Foods.  I pick up a few new food magazines and my favorite soup of theirs - white bean & kale - and sit in the cafe reading and foodie-geeking out.

Whole Foods doesn't put meat in their version of this soup.  It's vegetarian, yet it's smoky like it has bacon in it [ALERT: man-pleasing healthy dish].  I think we all know it's the smoked paprika that gives it that comforting flavor.  I added pork to my version because it was lacking the heavy amount of protein I need.

Also, please just allow me to mention that this soup has wine in it.

That's all.

Also, please just allow me to mention that this soup takes less than 30 minutes to prepare.  

A SOUP, people.

I'm all about making soups that are quick and easy and healthful.  It's a new obsession of mine.  I've got some real doozies coming up.

SOUP IS AWESOME.

• Tuscan White Bean & Kale Soup with Pork
• Adapted from Eating Well
• Makes 6 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• 
  
• Ingredients:
• 1 T extra-virgin olive oil
• 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
• 3/4 t kosher salt
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 t smoked paprika
• 1/4 t crushed red pepper (optional)
• 1 cup white wine
• 1 14.5 oz. can diced tomatoes
• 1 32 oz. box reduced-sodium/no salt added chicken broth
• 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed; see tip)
• 2 15 oz. can white beans, rinsed (use just one can if you're carb-conscious; see tip)
• 
  
• Preparation:

1. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season pork cubes with salt.  When the pan is quite hot, add pork and cook, stirring sparingly to encourage a good sear and brown sides, about 2 minutes. Transfer to a plate.
2. In the same pot, add onion and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring often, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.
4. Serve immediately.  Garnish with manchego cheese.  Or, you can pull all 13 varieties of cheese from your cheese drawer and go eerie-meenie-minie-moe, like I did.

Notes:

Kale:  I was hungry, so I didn't want to make the trip all the way to Whole Foods for this dish.  I went to our neighborhood, small grocery store and all I found was some limp, pathetic kale.  I bought it anyway.  I brought it home, sliced the dry edges off the stems, and put them in a cup of water (à la floral bouquet).  30 minutes later, my kale was strong and crisp!  I'd also suggest storing kale in your refrigerator in the cup of water to maintain freshness.

Canned beans: While convenient, they tend to be high in sodium.  Be sure to rinse them thoroughly to get rid of as much sodium as possible.  Or, be a rockstar and cook your own!

ESTIMATED Nutritional Information:

Per serving (1 2/3c.): 262 calories; 6 g fat ( 1 g sat , 3 g mono ); 45 mg cholesterol; 26 g carbohydrates; 25 g protein;7 g fiber; 627 mg sodium; 1024 mg potassium.

Challenge, Change & Light Lobster and Corn Chowder

Believe it or not, this really is a low calorie, low fat, low carb dish.  Really.  I promise.

More on that in a minute.

I don't think I've mentioned it, but the last few weeks I've been participating in a 12 week weight-loss bootcamp put on by my second love, Fusion Fitness.

I probably haven't mentioned it because the topic of weight typically follows the same precept as the topic of salary.  There's clues as to whether one goes up or down, you might brag about it one way or another, but nobody ever knows the absolute numbers, nor do they typically bring it up.

I signed up because I wanted the challenge.  To see what I could do with some education and a group for support and accountability.  To see how far I could push myself, and what the results would be.

Today we had our final weigh-in.

The experience was amazing.

Amazing because all of the women were unbelievably welcoming, despite the fact that I didn't have as far to go as they did.

Amazing because I've never experienced such a change in my life.  To be honest, it wasn't much of a weight change.  I only lost 5% of my body weight, or about 8 pounds.  (I know I say 'only', but believe me - we worked our asses off.  Literally.  And it's the amount of effort that went into those 3 months that causes me to say 'only'.  But, you'll read - I got so much more than a smaller number on the scale.)

Amazing because one girl in our group lost over 50 pounds.  And another 37.  And another 20.  And another, and another, and another.  I don't have the final tally, but I imagine our group of 14 lost close to 300 pounds all together.

Amazing because my eating habits have changed significantly for the better.  I've learned how eat to fuel my body, not for the enjoyment.  And to like it better that way.  Honestly, it's unbelievable, no matter your fitness level, how fueling your body for exercise can immensely increase your performance.

The most amazing part for me?  I ran 6.5 miles in 50 minutes.  And I liked it.  I've always loathed running.  I've been a strength athlete all my life, not an endurance athlete.  And, more than the weight loss, my goal was to change my body.  I wanted to shift from a linebacker body type closer to a ballerina body type.  I think I accomplished that.  It's subtle, but I also have noticed a shift in my strength.  I'm more balanced.  I may have lost some of my brute strength, my ability to sprint, but I've gained unbelievable endurance.  More endurance than I ever thought I could possess.

Now that the 12 weeks are over, I won't have such an extreme diet and exercise regimen, but I'm not going back.  I love where I'm at now too much, and I've worked too hard to erase my progress.

So, to celebrate the end of our 12 weeks, I didn't go to a buffet to eat everything that's been forbidden (although I did think that was a great idea at about 10pm last night).  Instead, I spent the afternoon making this deceivingly healthy soup.

DID YOU KNOW.

Lobster meat has about 30% fewer calories than skinless chicken breast?

Could you also guess:

This soup has no butter.  No cream.  No milk.  No flour.

...and yet it's every bit as satisfying and comforting as it looks.

Now, I'll be honest, the one thing this soup doesn't have going for it is that it's not necessarily a cinch to prepare.  It's definitely a Sunday dinner.  Or Saturday dinner party dish.  However, it's easily broken into steps, which is what I did today - taking breaks throughout the afternoon to do laundry and yardwork.  It wasn't so bad, and it was definitely worth it.

Only need 2 servings?  Make the full amount of stock (you'll need that much water to cover the lobster), but halve everything else (just get a 1 pound lobster).  The remaining stock can be frozen for later use.  I just so happen to have some of this liquid gold in my freezer as we speak.

Lobster and Corn Chowder
Serves 4
Slightly adapted from Martha Stewart Living

• 1 whole lobster (1 3/4 pounds)
• 4 cups fresh corn kernels (from about 7 ears of corn), cobs reserved and halved
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• Coarse salt and freshly ground pepper
• 1 tablespoon finely chopped chives
• Lemon wedges, for garnish (optional)

1. Bring 8 cups water to a boil in a large, deep pot.  Reduce heat to medium-low.  Plunge lobster into water headfirst and simmer, covered, taking care to not let the water boil.  Meanwhile, prepare an ice-water bath.  After 9 minutes,  transfer lobster to ice-water bath using tongs; reserve cooking liquid.  Let lobster stand for 10 minutes to cool.
2. Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body.  Coarsely chop meat (you should have about 1 cup).  Refrigerate until ready to use.
3. Return shells and body to pot with cooking liquid.  Add reserved cobs and simmer, covered, over medium heat for 35 minutes.  Strain stock through a fine sieve into a bowl; discard solids.
4. Add oil to same pot over medium heat.  Cook corn kernels, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 20 minutes.  Add 5 cups lobster stock, and cook for 15 minutes.  Let cool slightly.
5. Use a slotted spoon to strain about 1 1/2 cups corn mixture; set aside.  Working in batches, purée remaining corn/stock mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) 
6. Strain soup through sieve back into the pot, using the back of a ladle to push all liquid through.  Add reserved corn and lobster meat, cooking over medium heat until warmed through.  Stir in chives, 1/4 teaspoon salt, and some pepper.  Serve immediately with lemon wedges.

MAKE AHEAD: Lobster meat can be refrigerated overnight.

STORAGE: Soup can be refrigerated for up to 4 days.

PER SERVING (about 1 1/4 cups): 229 calories, 1g saturated fat, 5 g unsaturated fat, 27g carbohydrate, 19g protein, 4g fiber

Heirloom Tomato Salad

Yesterday I stopped by Whole Foods on my way home from work, mainly to pick up some more Think Thin bars.  I love them, and I'm becoming addicted.  They're protein bars, so yummy, and one of the few things I'm eating right now that really satiates me and makes me feel like I'm getting something naughty.

And they don't taste like chalk.  That's a plus.

I was also planning on picking up a few other items, which caused me to meander the aisles.

Cucumber Dill Gazpacho

When I was in high school, I had to have my wisdom teeth removed.  It was the most invasive surgery I've had to-date.  It was then I learned that my body doesn't cope well with anesthetics and general poking around in.

Speaking of high school, I think I subconsciously put these in a cheerleader formation.

Thai Shrimp Curry Over Lentils

Quick weeknight version of this meal brought to you by:

Trader Joe's ready-to-eat steamed lentils.  Working cooks, rejoice!

Amen.

I have something to tell you guys.

Roasted Tomato Fettucine

On Wednesday of this week, we experienced the first tornado warning in as long as I can remember.  The sirens went off all over the KC Metro, and the images of Joplin were fresh in my mind.  I was home from work that day and watching a DVRed episode of Real Housewives of Orange County when the tornado warning flashed across the screen.  For those of you unfamiliar, RHOOC airs on Sunday evenings, and at first I thought the warning was a part of the recording (Joplin was hit during the severe weather on Sunday).  But when the timestamp came across, I realized it was effective NOW.  As in, I needed to gather myself and the pups and make my way to the basement.

In that moment I realized I was not mentally prepared for this situation.  Where do I find more information?  Where's the storm?  Where's the tornado?  Is it on the ground?  What do I need to take downstairs with me?

I was overwhelmed with images of Joplin, the fact that I was alone, and a severe feeling of unpreparedness.

I grabbed the dog beds and took them downstairs.  I brought my computer with me.  Then I realized I didn't have my phone.  Then I tried to think of the things I couldn't do without - anything we'd need to still be able to get married as planned.  Want to know what I grabbed?

10 Minute Meal: Shrimp Scampi Linguine

Yes, you read that correctly.  This meal sounds divine and will be on your table in 10 minutes

Light & Creamy Lemon Basil Pasta

 

This is a great pasta dish to make when you're craving something naughty, but should really be eating something nice.  I intentionally left 'spinach', 'chicken', and 'whole wheat' out of the title to draw you in.

I like to do the ol' bait & switch on The Stallion, too.  And quite often.  

Power Food Recipe :: Steamed Artichokes with Tarragon-Yogurt Sauce

As we all sit in our warm houses tonight, wondering if the 'snOMG/snownami/snowmaggeddon' does in fact reign over the Midwest all day tomorrow, The Stallion and I willed in Spring by making a Spring-inspired dinner featuring steamed artichokes.

Artichokes are flowers.  Crazy, right?  If left alone, they'll bloom into a striking purple flower.  The reason I picked this particular power food for this week is because of the fact that it is a very good detoxifier - something The Stallion definitely needs after celebrating his 30th birthday last week.  Artichokes promote liver health and soothe digestive ailments due to the powerful antioxidant silymarin, which boosts liver function by stimulating cell regeneration and scavenging for free radicals.  They also contain cynarin - found primarily in the leaves - which promotes the liver's bile production, in turn helping break down fatty foods.

Power Food Recipe :: Pork Tenderloin with Roasted Beets

A few weeks ago while shopping at Costco, I picked up a new cookbook titled, 'power foods'.  It's a compilation of recipes from the editors of Whole Living magazine, a Martha Stewart publication.  The beautiful cover drew me in.  That, and the tagline - '150 delicious recipes with the 38 healthiest ingredients'.

Chicken Fajita Lettuce Wraps

Happy New Year!

This dinner is a cinch to pull together, it's packed with flavor, and it's very waistline friendly.  We used the avocado as our fat in the dish, but feel free to add sour cream or cheese, or both!  The lettuce replaces the fatty tortilla in a traditional chicken fajita recipe.  For being so tiny and secondary, tortillas really pack punch in the fat and calories department.  And with this recipe, you won't even miss them!

This is the first throw-together, off-the-cuff dinner I've made in a while.  Which means - I'm going to have to do some major estimating on quantities of spices.  Just know that relative to one another, I was heavy on the onion powder, garlic powder, and cumin; lighter on the coriander and chili powder, and very, very easy on the cayenne.  You can always use fajita or taco seasoning if you've got it - whatever you have on hand is the best there ever was.

Arugula Salad with Pear, Pancetta, & Ricotta Salata....and Festivus

 I made this salad for Festivus last week.  We hosted it at our house this year.  It was a bold move (the salad choice, not hosting it at our house), as our Festivus is celebrated among The Stallion's high school friends, and an arugula salad is not what one would think of as a plausible menu item for a crowd of boys.  I snuck it in there with Italian Roast Beef Sandwiches and Grown Up Mac 'n' Cheese (with bacon and caramelized onions), so don't worry about them.


So, what the heck is Festivus?  It's from Seinfeld.  This clip sums it up pretty well:

Soy-Ginger Glazed Salmon

EASY, EASY, EASY.

Easy.

That's what this dinner is.  Oh, and delicious.  And quick.  And easy.

Salmon with rice and broccoli is one of my top 5 dinners.  I love it.  Everything about it.

And I love broccoli.  I mean love broccoli.  Just lightly steamed.  If it's still bright green, it's perfect.

The Stallion and I differ on our affinity for broccoli.  So, I was a doll and made extra glaze so he could pour it over his baby trees and choke them down.

As I was saying, this dinner is so unbelievably easy.  And fast.  Sub white rice for the brown rice I made last night, and you'll have so much time on your hands you won't know what to do.

Brown rice is a little irritating in that it takes about 45 minutes.  But it's all inactive time, so it's no big deal as long as you remember to start it before you're ready to make dinner.

The salmon part?  That'll take you 15 minutes, tops.  Hallelujah.  Hello fabulous, healthful, fresh, amazing weeknight dinner.

Here's how you do it. 

Adapted from Food & Wine
Ingredients:

• 1/3 c. soy sauce
• 2 teaspoons minced fresh ginger
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons dijon mustard
• 2 teaspoons olive or peanut oil
• 2 - 6 oz. salmon filets
• black pepper
• cilantro, for garnish

1. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
2. Heat the peanut/olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. (NO salt! The soy sauce takes care of that.) Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. 
3. If you like your fish well-done, you can transfer the pan to a 350-degree oven and finish for 5 minutes, or until cooked to your liking. 

I didn't finish in the oven at all, but I like my salmon medium- rare.  I left The Stallion's on longer because he likes his cooked through.  Just finish to your liking - and don't be afraid to transfer to the oven.  You'll eventually reach a smoking point if you try to cook it through on the stovetop - that step is really just to get a good sear.

Bon appetit!

Skinnygirl Cookies

Do you all know who the 'Skinnygirl' is?  Because this is her recipe.  She's one of the stars of the Real Housewives of New York City - Bethenny Frankel.  I like her.  I like watching Real Housewives (although for whatever reason I don't watch Atlanta or New Jersey).  The Stallion hates the show.  I mean, HATES it.  He absolutely cannot stand to watch it.  He'll be a good sport for pretty much any other girly show but the Real Housewives.  So I DVR it and watch usually on the at least one night a week that he's working late.  Sometimes we'll even (gasp) split up and he'll go watch TV or read upstairs.

Bethenny's a natural food chef and has made her claim to fame on reinventing the way one goes about dieting.  Her books 'Naturally Thin' and 'Skinnygirl Dish' document this new way of thinking.  I have yet to purchase either, but really want to hear what she has to say.  'Skinnygirl Dish' is mainly recipes for comfort-type foods that use smart replacements.  So you satisfy the craving without undoing everything you've worked so hard for.  The recipe for these cookies is in the book, I believe.  She posted the recipe to her facebook page, which is how I got my grubby little paws on them.

They're oatmeal peanut butter chocolate chip cookies.  Even The Stallion enjoys them.  I'm sure both of us would love a 'real' cookie even more, but these cookies definitely do their job.  They're low in sugar and fat, and high in protein.  (That's my own nutritional evaluation based on what's in them, so don't believe everything you read.)

It's important you use natural peanut butter.  As in, 'Ingredients:  Peanuts' peanut butter.  You know - real peanut butter.  It's made up of ground up peanuts.  And that is all.  No sugar.  No preservatives.  If you don't want to mess with natural peanut butter, I'd hesitate to use as much sugar as the recipe calls for, if any sugar at all.

 I can't mix natural peanut butter without making a mess.  It's the way it is.  I should have stored the jar upside down.  I'm sure I still would have run out of room and made a mess none-the-less.

Skinnygirl Oatmeal Peanut Butter Chocolate Chip Cookies:

• ¾ cup oats
• 2 tablespoons butter
• ¾ cup sugar
• ½ cup natural peanut butter
• 1 egg
• ½ teaspoon almond extract
• 1 cup whole-wheat flour
• 1 teaspoon baking soda
• ½ cup chocolate chips
• ¼ cup soymilk

Preheat oven to 350 degrees. In large bowl, mix together ingredients. Stir well until all ingredients are combined. Use a 3 oz. ice cream scoop to drop batter onto a cookie sheet lined with parchment paper.  Press cookies to flatten slightly.  Bake for 23 minutes, rotating the cookies at around 12 minutes. Cool slightly on baking sheet before transferring to wire racks to cool completely.

Roasted Butternut Squash with Rosemary

This side dish is one of my favorites - it's a crowd pleaser, it's a great seasonal dish, it's flexible and will suit a fine dinner party or just a quick weeknight meal, and... it's SO SIMPLE.

Let's go ahead and hit on the first major flaw of this post: this dish is seasonal. It's season: fall/winter. ....And we're headed into spring. Nevermind the 8+ inches of snow we had on the ground this weekend (I'm not bitter). I'm a bit behind publishing this post - seeing as how I cooked it for the blog back in December. But hey - you'll still be able to get some butternut squash from the grocery store for a few more weeks (fingers crossed for my sake).

Also, we may have a bit of a bumpy road ahead of us, seeing as I decided it would be a great idea for me to lock the pups in the office overnight while The Stallion was in Chicago. They destroyed the charger for my camera. Need to figure out something about that one. Especially because we've got a lot of home projects on the horizon that I'd love to share with you all. And I'm drooling just thinking about a before & after shot of our house from the curb. Ho hummm....

I digress. What am I supposed to be talking about?

Here's the oh-so-simple recipe for Roasted Butternut Squash with Rosemary:

Peel the squash using a vegetable peeler. Hopefully yours is much sharper than mine, or you'll spend 10+ minutes doing this and are likey to sacrifice a chunk or two of your finger.

Cut the squash lengthwise and scoop out the seeds and stringy stuff (very technical) from the bulbous ends and discard. Lay on the flat side and trim the top and bottom. To cut into large dice, cut lengthwise into 1 inch strips, then turn and cut into 1 inch cubes.

Now, here's where it gets really technical. To the squash you're going to add olive oil, salt, pepper and rosemary. And if you're feeling it (I usually am) a couple of cloves of minced garlic. The amounts will totally depend on the size of your squash. And your taste preference. Remember you can always add more salt and pepper later. I love the taste of rosemary, so I heavy up on the stuff. Fresh is best. Do the oil in phases if you have to - make sure you don't get too much.

So, basically, the above paragraph is all you're gonna get as far as measurements go in this recipe. You're on your own! (muahahahhaha) Kidding. I believe in you!

Mix everything together in a big bowl. I use my hands. Place the squash on a cookie sheet or in a roasting pan in an even layer and put into a 425-degree oven for 25-35 minutes (they'll be fork tender when they're done). In order to get the 'crispies' (which The Stallion loves), turn the squash only once or twice while baking. Turn up the heat at the end if you need to. Serve hot!


P.S. 30 Day Shred update: I've been sticking with it and I even got The Stallion to do it with me on Sunday morning. Even he couldn't hang - despite being on his 4th week of P90x!! Granted, he was a wee bit hung over, but Jillian really shreds your shoulders the whole time, and it's near impossible to keep up with the shoulder strength moves when they come around. But the whole point of the story is that it made me feel better about what I'm doing for myself and that it's not just some girly workout that doesn't really do anything for you. And that my struggling is warranted. Because The Stallion is beefy and fit. (Ergo, the point of the story is NOT that The Stallion is a wimp. Couldn't be farther from the truth.)

Light AND Man-Pleasin' Turkey Meatballs

The Stallion, like most of us, loves flavorful, filling food. Typically that involves using a lot of butter, cream, cheese, fatty meat, starch, and other things that aren't great for the waistline. But these meatballs are an exception! They are virtually fat free and oh so yummy. The Italian Stallion says so.

Speaking of which, the other night we turned on the TV and it was on the food network. The 'how things are made show' was on, touring a factory where they make jalapeno poppers that are sold in super markets.

The Stallion immediately groaned, 'Oh my God, I love jalapeno poppers.'

To which I replied, 'You know what one of my goals in life is?'

'No, but I bet you're gonna tell me.'

'Someday, I'm going to get that kind of reaction out of you for something that is totally healthful for you. Definitely NOT stuffed with cream cheese and bacon.'

Today, that happened! I can't believe I accomplished a lifetime goal so quickly! We were riding back with the Stallion's mother (Mama-San) from touring a potential KC reception venue. We were talking about what we were going to do with the rest of our day. The Stallion told Mama-San that I had to make meatballs. (Which I did, because I didn't freeze the meat when I brought it back from the grocery store... a week ago) I told her I make turkey meatballs, and she got very excited because she was in need of a recipe to make use of some ground turkey. And then it happened.

The Stallion said, 'Uhhh, they're so good.'

Check.

So, here's the recipe - it's so easy. These balls are amazing and totally guilt-free. A perfect winter meal that satisfies your need for warm, comforting food while falling easily within the bounds of a sensible diet.

You'll need wheat bread, ground turkey, milk, scallions, Italian flat-leaf parsley, garlic, an egg, and salt & pepper.

Start by placing about 2 1/2 slices of bread in a food processor - great time to use the heels if no one in your household eats them. We eat Nature's Pride 12 Grain. It is really tasty bread. ...Aaaannnd the Stallion designed their website. But that only influenced the trial - it really is really good. The 12 Grain is my favorite in the NP lineup.

Turn it on, and let 'er rip.

Keep going until you've got some fine bread crumbs going on.

Ta da!

Move to a small bowl, add a quarter cup of milk, and stir it all around with a fork to distribute. Let it sit for a few minutes while you chop up the flavor makers.

The flavor makers in this recipe are the scallions, parsley and garlic. They transform the bland turkey to something way yummy. Chop up about 5 scallions.

And 4 cloves of garlic. And what will wind up being about 2T of finely chopped parsley.

Flavor makers.

Everything goes into one bowl - the turkey, breadcrumb mixture, flavor makers, 1 egg, and salt (1 1/2 t) & pepper (1/2 t).

Fold with a spoon to combine thoroughly. Typically it's easier to do this with your hands, but my hands were way too cold!

Form into balls, and start a cookin'. This method is another flavor maker in and of itself. Heat a saucepan with 2T of olive oil over medium-high heat. Add the balls...

And sear on all sides - it will only take about 30 seconds per side, so you'll be tending them pretty much constantly.

Keep turning them with tongs...

Until they're browned on all sides. There is major flavor makin' going on here.

Once they're all browned, add in the sauce. I just use jarred pasta sauce.

Shake the pan to get the meatballs coated in sauce, cover and let simmer for at least 30 minutes. This will not only finish cooking the balls, but the flavors will really develop. You may need to add a bit of water throughout the cooking process to keep the sauce the desired consistency. I added about 1/3 c. to this pan after simmering for a while.

I'm only cooking for me and the Stallion, so I don't use anywhere near the whole batch of balls. To freeze them, line up the balls on a parchment-lined baking sheet. Stick 'em in the freezer for an hour or so, then the balls will be hard enough to place into a ziploc or airtight container.

Or you can forget about them and pack them up a day and a half later. And they'll have taken on that fridge taste. But it doesn't matter. The cooking will remedy that. (just FYI)
Serve over pasta with parmesan and basil, or in a roll for a meatball grinder. The Stallion really loves his balls in a grinder. And they're fat-free turkey!

I'm so mature.

------------------
1.2 lb. package ground turkey breast (if it says just turkey, it's all of the turkey and not as healthy)
2 1/2 slices wheat bread
1/4 c. milk
5 scallions, finely chopped
4 garlic cloves, minced
2T fresh Italian flat-leaf parsley, finely chopped
1 egg
1 1/2 t salt
1/2 t black pepper

Place bread in food processor and process until fine crumbs form. Transfer to a small bowl, add the milk and stir to distribute. Let sit for 5 minutes.

Chop the scallions, garlic and parsley. In a large bowl, add the turkey, breadcrumb mixture, scallions, garlic, parsley, egg, salt and pepper. Gently fold all ingredients until thoroughly combined, or use your hands.

To cook:
Add 2T olive oil to a saucepan over medium-high heat. Add the meatballs and turn until browned on all sides. Cover with pasta sauce and simmer, covered, for about 30 minutes to finish cooking the meatballs and allow the flavors to develop. You may need to add water to keep the sauce the desired consistency.

To freeze:
Place the meatballs on a parchment-lined baking sheet and freeze for an hour or so, until the meatballs are firm and can be transferred to a ziploc bag or airtight container.