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Other cheap/bulky/great recipes: This lentil and sweet potato stew recipe from Smitten Kitchen: https://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/ This peanut stew recipe--but I use boneless, skinless chicken breasts, add sweet potato and/or cauliflower, and use chicken broth instead of water: http://allrecipes.com/recipe/8687/african-chicken-stew/ Turkey Pesto Meatballs (these freeze really well!): 2 cups marinara sauce, 1.5 lbs ground turkey (I often use 2 lbs depending on package size - you can also use chicken), 1 ¼ cups plain dried breadcrumbs, ½ cup pesto, 2 eggs, ¾ t. Salt Preheat oven to 350. Spread 1 cup pasta sauce over bottom of heavy medium pot. Mix turkey, breadcrumbs, pesto, eggs and salt in medium bowl—don’t overmix or they’ll turn to lead. Using moistened hands, form mixture into 50 small-to-medium-sized meatballs. Place 16 meatballs in single layer in sauce, and reserve the other 34. Spoon remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 minutes. For the rest of the meatballs, put a small rack (I use a cookie-cooling rack) on a cookie sheet and lightly coat with non-stick spray. (You can line the cookie sheet with aluminum foil to save on cleanup time later.) Put the reserved meatballs on the rack, and bake for 20-25 minutes, or until lightly browned. Allow to cool fully, then freeze. To reheat, defrost in the microwave or just simmer in a pot of sauce as above.

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New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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