CHEESE AND BACON SMUGGLERS Prep: 30 minutes | Cook: 20 minutes | Servings: 6 1 baking potato ¼ teaspoon black pepper 1 turnip 1 cup shredded cheddar 1 parsnip 8 slices cooked bacon, finely chopped 1 zucchini 1 leek (white part only), sliced 1 cup panko bread crumbs 2 to 4 large eggs ½ cup flour sour cream or applesauce (optional) ½ teaspoon salt Note: Vegetables listed in this recipe can be mixed and matched depending on what you have on hand. Colby jack or Swiss cheese could be used in place of cheddar. Coarsely grate potato, turnip, parsnip, and zucchini. In small batches, take handfuls of the mixture and squeeze out excess liquid into the sink. In a large bowl, combine bread crumbs, flour, salt, and pepper. Mix in grated vegetables, cheddar, bacon, and leek, reserving some bacon and cheddar for garnish. Crack one egg into the mixture at a time, mixing until loose patties can be formed. Carefully drop a handful of vegetable mixture into a greased skillet over medium-high heat and flatten out with spatula. Cook in batches, spaced 1 inch apart, 3 to 4 minutes per side, or until goldenbrown and crispy. Top with extra crumbled bacon, cheddar, sour cream, or applesauce, if desired. Per serving: 402 calories, 16.5 grams fat (5.5 grams saturated fat), 156 milligrams cholesterol, 1,099 milligrams sodium, 39 grams total carbohydrates, 5 grams fiber, 24 grams protein.
FAMILY-STYLE SPAGHETTI AND MEATBALLS Prep: 30 minutes | Cook: 30 minutes | Servings: 6 8 ounces white mushrooms ¼ cup grated Parmesan cheese ¾ cup mashed sweet potato 1 egg 1 pound ground turkey 2 cups fresh spinach 2 teaspoons Italian seasoning 2 cups chopped cauliflower 1 teaspoon garlic powder 32-ounce jar pasta sauce ½ teaspoon salt 12 ounces spaghetti, cooked ½ cup bread crumbs Note: If you’re not so sure about hiding vegetables in both the meatballs and the sauce, try out one at a time. Meatballs can be made ahead in batches and frozen for up to 3 months. Preheat oven to 425 F. Grind mushrooms in a food processor. Transfer to a large, dry skillet, sprinkle with a dash of salt (optional), and sauté mushrooms on medium-high for 3 to 5 minutes to remove some of the moisture. Set aside and let cool. In a large bowl, thoroughly mix mushrooms, sweet potato, ground turkey, Italian seasoning, garlic powder, salt, bread crumbs, Parmesan cheese, and egg. Create 20 to 25 1½-inch meatballs; space evenly on a baking sheet with edges and bake until fully cooked through, about 20 minutes. In a food processor, purée spinach and cauliflower. Steam in large skillet with a few tablespoons of water for about 5 minutes. Add pasta sauce and meatballs to skillet; stir and cook until heated through. Top pasta with meatballs and sauce. Serve sprinkled with cheese, if desired. Per serving: 548 calories, 16 grams fat (3.5 grams saturated fat), 153 milligrams cholesterol, 1,050 milligrams sodium, 68 grams total carbohydrates, 7 grams fiber, 36 grams protein.
16 OHIO COOPERATIVE LIVING • NOVEMBER 2020