Roasted Carrot Soup with Fresh Ginger

As shared by Once Upon a Plate by Mari

www.onceuponaplate1.com

4 to 6 servings  (I like to serve smaller portions of this soup)  Use vegetable broth to make Vegetarian-friendly. For appetizer: Serve in tiny cups/shot glasses.

This soup reheats well, may be made ahead and refrigerated, covered, for up to 3 to 4 days, you may need to add additional liquid while reheating if soup is too thick.

Ingredients:

2 tablespoons butter
2 tablespoon olive oil, divided use
1 cup diced onions
Up to 1/4 cup peeled, minced ginger (according to your preference, the more you add the spicier soup will be)
1 to 2 cloves minced garlic
1 pound carrots, peeled,cut into large chunks 
4 to 6 cups chicken stock/broth* (may need more: see note at end of recipe)
1/4 teaspoon freshly ground white pepper
1 bay leaf

Optional add-ins, to be added after pureeing soup

1/2 cup heavy cream

1 teaspoon grated orange zest

To make it more spicy: 1/4 to 1/2 teaspoon (or more if you dare) Harissa from the tube

Suggested garnishes to add to soup when serving:
1 Tablespoon of sour cream
Chopped chives

Grated orange zest

roasted shelled pumpkin seeds (pepitos)

1/2 teaspoon of butter for each serving

toasted chopped nuts of your choice

buttery croutons

a tiny sprinkle of nutmeg or cinnamon

Method:

Center rack in oven, preheat to 400ºF

Place peeled carrot chunks on a rimmed baking sheet that is large enough to hold carrots in one layer without crowding. Drizzle 1 Tablespoon olive oil over carrots and toss until they are coated in oil. Place baking sheet in oven and roast until tender, rearranging and rolling the carrots over once or twice during baking so they do not burn, its okay if they char slightly on edges. Timing will vary due to the diameter age, and size of carrot chunks ~ mine usually take between 12 and 20 minutes (pierce with tip of knife to test for doneness.)

Warm large stock pot over medium-high heat. Add remaining 1 Tablespoon olive oil and the 2 Tablespoons butter to pan, when butter melts add onions to the pot. Gently cook until onions are limp, slightly translucent (not crisp or browned), about 4 to 5 minutes.  Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the roasted carrots in the pot and add 4 cups of the chicken broth/stock*, salt pepper and bay leaf and bring to a boil. When contents of pot reaches a boil, reduce to a simmer. Simmer, partially covered for 20 minutes or so.

Remove the bay leaf from the pot and either puree the soup in a blender (working in batches if necessary), or using an immersion blender, puree the soup directly in the pot. (consider adding a little honey to soup when pureeing if your carrots are not sweet.) If using the heavy cream or orange zest, stir in when you are finished blending. Adjust the seasonings.  To serve, add your choice of garnishes, serve hot.

*Start out with 4 cups of stock/broth; may need  more as soup simmers, and while blending to make the consistency you like.)  Can make vegetarian friendly by subbing Vegetable stock/broth for the Chicken stock/broth.

Enjoy!

Homemade Taco Seasoning Mix ~ it's better than store-bought!

Homemade Taco Seasoning Mix ~ it's better than store-bought!
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com

One recipe makes the equivalent of one packet store-bought. Enough to season 4 to 6 servings of filling. I always triple or quadruple recipe and store in an airtight jar in the pantry or refrigerator.

Please do adjust the seasonings according to what you like, feel free to increase or decrease the ingredients to your taste. I like to use less salt in the mix, as you can always add more as you're cooking your taco meat, but you cannot "unsalt" the mix!  ;)

Ingredients:
1 Tablespoon chili powder* 
1/2 to 3/4 teaspoons garlic powder (not garlic salt)
1/2 to 3/4 teaspoons onion powder (not onion salt)
1/4 teaspoons crushed red pepper flakes (I only add a tiny pinch)
1/2 to 1 teaspoon dried oregano
1/2 to 1 teaspoon paprika
1 to 1 1/2 teaspoons ground cumin
1 teaspoon salt*
1/4 to 1 teaspoon freshly ground black pepper

Mix all ingredients together. Store in an airtight container until ready to use.

Use about 2 Tablespoons mix to 1 pound of meat (more if you like it more flavorful)

If using to season ground beef: Brown beef in pan, drain/pour off fat. Sprinkle seasoning over meat and add 1/3 cup of water; stir. Simmer until water is absorbed, taste and adjust seasonings. 

Click here for recipe for delicious Mexican style chicken meat recipe to use in your favorite Mexican dishes.

*Chili Powder: I just use the kind usually labeled "Dark Chili Powder" ~ check the label;  it usually lists Chili Pepper, Spices, Salt, and Garlic in the ingredients. (Because it already has salt in it, I take that into consideration when adding to other recipes, like this one.)

I hope you love it!

Mexican-Style Cooked Chicken meat ~ For your favorite Mexican recipes

Mexican-style Chicken meat from the Slow Cooker
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Mexican-Style chunk/shredded chicken that can be used in a variety of ways. (for Tacos, Enchiladas, Tamales, Nachos, Salads, Casseroles, etc.) I always make plenty as it freezes, in the portion size you want, very well. 
Special Equipment: Slow Cooker
Special Seasoning:  Homemade Taco Seasoning (click)

Recipe yield ~ The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)this recipe is adjustable, use as much chicken or as little according to your needs, increase Taco Seasoning amount. 
The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)

Original Basic Recipe

Basic recipe:

1 pound boneless, skinless chicken breasts*

3 Tablespoons dry Taco Seasoning (Homemade or Commercially made)

1 cup chicken broth (preferably low sodium)

---Stir taco seasoning into chicken broth.  Place chicken (and onion, bay leaves and oregano) in the slow cooker container, pour broth mix over.  Cover and cook on low-setting for 6 to 8 hours.

With 2 forks or your fingers, break apart or shred chicken meat into bite-size pieces.

Use as you wish, or  ~

To freeze: Place shredded chicken meat into freezer bags, dividing juice evenly among bags. Press out as much air as possible, seal and freeze.

My Most Flavorful Version: (This is the favorite at my house.)

Chicken ~ your choice of any of the following:

---boneless/skinless breast and/or thigh meat

---bone-in/skin-on meaty chicken parts

---whole chicken(s) ~ quartered or cut into serving pieces

Homemade Taco Seasoning Mix  (Preferred! ~ Click here for recipe)
or Taco Seasoning Mix* (1 packet commercial mix, additional packs if you are preparing more chicken)
Chicken Broth (preferably low sodium)
Optional (I always add):
1 or 2 onions, chopped
1 or 2 bay leaves
Additional dried Oregano

Follow directions above. If using bone-in/skin-on chicken: After cooking allow chicken to cool enough to handle. Remove skin and bones, discard. Shred chicken or break into bite size pieces. Spoon any accumulated fat from surface and discard. Alternately, place chicken meat with broth  in a container and cover. Chill in the refrigerator for a couple of hours or overnight, when fat has
solidified simply remove and discard.  Note:  We like it VERY flavorful; I always add more of my homemade taco seasoning, and additional low-sodium chicken broth (and a little water if you like at the end of cooking time if broth is too concentrated to your liking.)

You can make a wonderful EASY sauce for enchiladas using some of the juices from this chicken:
Simply whirl in blender or food processor some of the hot cooking juice, your favorite jarred salsa with low sodium chicken broth until smooth. May add water to thin the sauce, taste for seasonings and use in your favorite recipe calling for enchilada sauce.

* 1 commercial Taco Seasoning packet is the approximate equivalent of 2 to 3 Tablespoons homemade Taco Seasoning mix.

Split Pea & Bacon Soup from the Pressure Cooker

Split Pea and Bacon Soup
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
8 servings

Special equipment, Pressure cooker (stovetop or electric type)

1 pound split peas, rinsed and picked over for any debris/pebbles, etc.
8 cups water or broth/stock (chicken or vegetable)
1 pound thick cut bacon cut into 1/2-inch strips, crosswise
   or 1 pound salt pork, cut into 1/4-inch cubes
   May use a smoked ham hock, or 3/4 to 1-pound ham chunks
1 onion diced
2 large carrots, peeled if desired, diced 
2 or 3 ribs celery, diced
1 teaspoon dried thyme, crumbled or scant 1 tablespoon fresh thyme leaves
A bay leaf, or two
Splash or two of sherry wine
Salt and pepper to taste

Optional for garnish:
Reserve some of the cooked bacon
Crisp, buttery croutons
A small lump of butter for each serving
Small sprigs of fresh thyme

PRESSURE COOKER METHOD: Before beginning recipe, make sure your pot is large enough, do not fill over 1/2 full, per pressure cookers instructions.

In the pot of the pressure cooker sauté bacon until almost done, slightly crisp but not brittle. Remove bacon from pot, place on a paper towel lined plate, set aside. Pour off all but 1 tablespoon of bacon fat from pot, add onions and sauté until translucent but not browned, add diced carrots and celery, cook and stir for 2 to 3 minutes. If using a ham bone or chunk ham omit browning and add 1 tablespoon oil to the pressure cooker pot and sauté  the onion, carrots and celery as directed above, then continue with recipe as follows:

Add rinsed and sorted peas, water/stock, thyme, bay leaf to pot.
Bring contents of pot to a boil over medium heat, lock pressure cooker lid in place (if your cooker has a pressure rocker, put it in place.) Bring pressure cooker to full pressure, set timer for 20 minutes. At 20 minutes, remove pot from heat and allow pressure to disperse naturally.  When pressure is released remove lid from pot (tipping lid away from you as you do so.)  If using ham bone, remove ham from bone and shred or chop meat from bone and return to pot.)  Remove bay leaf and discard.  Stir content of pot, add a splash or two of sherry if using. Taste soup for seasonings adding salt and pepper to taste.  To serve garnish as you desire; with reserved bacon, croutons, a pat of butter, thyme springs, freshly ground pepper, etc.

Enjoy!

Pasta with Cauliflower-Tomato Sauce (Slow Cooker) and Flavorful Crumb Topping

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Pasta with Spicy Cauliflower and Flavorful Crumb Topping
Yields 6 servings
Special equipment:  Electric slow cooker

Ingredients:
1 small cauliflower (or 1/2 of very large cauliflower), trimmed and cut into 1/2-inch pieces
1 28-ounce can crushed tomatoes, (or 28-oz. can whole tomatoes, cut into small pieces)
1 cup water
3 to 5 Tablespoons olive oil (divided use between sauce, and crumb topping)
2 garlic cloves, finely chopped
1/2 teaspoons dried oregano, (or more)* crumbled
Salt
Pinch of crushed red pepper (I add very, very little. If you like it spicy, add more)
My additions:  
6 ounce jar marinated artichoke hearts, or more if you love them (drained and roughly chopped)
1 Tablespoon capers in brine, (or more to taste) drained
* I add a generous 1 teaspoon of dried oregano, crumbled

Crumb Topping:
1/3 cup plain dried bread crumbs (I use about 1/2 cup plain Panko crumbs)
2 Tablespoon olive oil (a little more if you increase the amount of crumbs)
4 anchovy fillets  (or substitute 3 cloves minced garlic and a bit of kosher or sea salt)
Freshly ground black pepper

1 pound (16 ounces) dried pasta;  fusilli, shells, or similar shape

Method:
-In the container of a medium to large slow cooker stir together the water, 2 to 3 Tablespoons oil, tomatoes, garlic, oregano, salt and crushed red pepper. Set slower cooker to high, stir in the cauliflower cover and cook until the cauliflower is very tender (approximately 3 hours.)  Note, if you are sensitive to the odor of cauliflower as it cooks, place the cooker in laundry/utility room, enclosed garage, etc. ;)

-Just before sauce is finished, stir the chopped artichoke hearts and capers into the sauce and allow to heat through.
-Meanwhile, cook the pasta according to package directions. 
-While pasta cooks prepare the crumb topping: Heat the remaining 2 to 3 Tablespoons olive oil in a small skillet. Add the anchovies (or the minced garlic) and cook over medium heat, stirring all the while until the anchovies are dissolved (or garlic is golden brown and fragrant), stir in the bread crumbs and cook, stirring frequently until the crumbs are a rich golden brown and crispy, a few minutes more. Watch carefully as they can go from perfect to burned in moments.  Season generously with freshly ground black pepper. (Crumb topping may be prepared ahead.)

To serve: Toss the sauce with the hot cooked pasta. Sprinkle with the crumbs and serve while piping hot.


Enjoy!
Recipe adapted from cookbook author Michele Scicolone 
(as shared on Facebook.com)

Herb Batter Bread ~ Quick and Easy

Herb Batter Bread ~ Quick and Easy
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes one 8" or 9" round cake pan (or equivalent)

This is a recipe that dates back to at least 1970, I first began making it while in high school. I cannot tell you the number of times I have made it since then! It's an easy, friendly dough to work with that produces a good little bread that smells wonderful as it bakes, and it's delicious warm, or toasted the next day. You can use any herbs that you like; fresh or dried, (or a combination of herbs that pleases you.)  I sometimes make this with half whole wheat flour and half all purpose flour.

You can mix this by hand, or use your stand mixer.

Ingredients:
1/2 cup milk
1 1/2 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons butter or margarine
1 package yeast, (or a scant 1 tablespoon dry yeast)
1/2 cup warm water
2 1/4 cups all-purpose flour (sift before measuring)
1 tablespoon dried/instant minced onion
1/2 to 1  teaspoon dried herbs, or more (your choice; dill, rosemary, etc.)
        OR 1 to 3 teaspoons minced fresh herbs
Melted butter
coarse salt

Method:
Heat milk in a small pan over medium heat until small bubbles form around edge of pan
(don't boil), remove from heat and stir in sugar until dissolved. Cool to lukewarm.

In a large bowl (or in the bowl of your stand mixer), dissolve yeast in the warm water. Add cooled milk mixture. Stir flour into yeast mixture. Add dried/instant minced onions and dill or
other herbs, stir all together until well blended, about 2 minutes. Cover and let rise in a warm place until tripled in bulk; about 45 minutes. Stir down and beat vigorously about  30 seconds. Turn into a greased 8-inch cake pan, or 9-inch pie pan. * Bake in a 350ºF oven center rack about 1 hour. Brush top crust with melted butter and sprinkle lightly with salt (salt is optional).

* Once batter is in the pan, before putting in the oven, I always allow it to rise another 45 minutes. This step is NOT necessary, but I like the texture the extra rise produces.

Just wait until you smell this bread baking in your own kitchen ~ YUM.  Enjoy!

The Butcher's Pasta Sauce ~ Slow Cooker

The Butcher's Pasta Sauce (Slow Cooker)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes about 10 cups

Special Equipment:
Electric Slow Cooker

Ingredients:
Use any of the following raw meats (or any combination)~ half a pound ground beef, a pork chop, an extra sausage, or a chicken breast (chop meat up in food processor.)  This sauce is usually served on a chunky pasta; cavatelli, orecchiette, etc. I used perciatelli (bucatini).

1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground lamb
2 tablespoons tomato paste
Salt and freshly ground black pepper
1/2 cup dry white wine (may use red)
2  28-ounce cans Italian peeled tomatoes, packed in tomato puree, chopped

Optional (I always add): 

Dried oregano, crumbled

a sprig or two of fresh rosemary

Method:

Cook vegetables in the oil over medium heat in a large skillet,  cook until tender, but not browned. This will take approximately 10 minutes. Add a little water if the onion begins to brown, and lower heat just a bit.

Add the meats and cook, with the back of a spoon, break up any large lumps of meat. Cook until lightly browned, stir in the tomato paste, salt and pepper and herbs if you are using them. Add wine and bring the mixture to a simmer.

Pour the tomatoes into the cooking container of a large slow cooker, scrape the meat and vegetables from the pan into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours, until the sauce is thickened.  Adjust seasonings and serve. After cooling, it keeps covered in the refrigerator for about 4 days. This freezes beautifully.

Enjoy!

Recipe adapted from Michele Scicolone's "The Italian Slow Cooker"

Jacques Pepin's Easy One-Pot Bread

As shared from the kitchen of Once Upon a Plate by Mari

www.onceuponaplate1.com

Note: It is crucial to use a non-stick pot in order to keep this a one-pot recipe ~ I used a 4-quart saucepan. (Although you could mix up the dough in a bowl, then transfer to a greased baking vessel ~ that would defeat the idea of a simple one-pot bread, yes?)

Here's what you need and how to do it:
Non-stick pot

Ingredients:

2 1/4 cups lukewarm water

2 tsp salt

1 tsp yeast

4 cups flour

Method:

In a non-stick pot combine all ingredients with a wooden spoon. Place lid or cover on pot and proof at room temperature for 60 to 90 minutes.
Break proofed dough down (deflate), replace lid and place pot in the refrigerator overnight; 10 to 14 hours or so.   As Jacques suggests, I mix up the dough about an hour before retiring for the evening, then it's ready to bake in the morning.
When ready to bake, remove lid and place pot in (preheated) 400º(F) oven ~ bake for about 40 minutes until deep golden brown. If you're not sure, an instant read thermometer inserted in the hot-from-the oven bread should read between 190º to 200ºF. 
It's excellent toasted, and you can also vary the recipe by adding herbs of your choice, minced onion, roasted garlic, etc. to the dough while mixing the flour, yeast and water together.

Jacques give a great tutorial for making the bread during  the first few minutes of this youtube video from his series on PBS "Fast Food My Way", episode 209:

Hope you enjoy!

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Cream of Vine Ripened Tomato Soup

• 2008, Barefoot Contessa Back to Basics by Ina Garten
• (5 to 6 Servings) 
• 
  
• Adapted and shared by Once Upon a Plate by Mari (www.onceuponaplate1.com)
• 
  
• Ingredients for Soup:
• 
  
• 2 tablespoons olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 carrots, peeled and chopped
• 1 tablespoon minced garlic (3 cloves)
• 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 teaspoons sugar
• 1 tablespoon tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish (I used 1/8 cup basil leaves, plus 4 sprigs of fresh thyme tied together with butchers' twine.)
• 3 cups chicken stock, preferably homemade (Stock would probably be better, but I used chicken broth from the carton)
• 1 tablespoon kosher salt
• freshly ground black pepper to taste; Ina suggests 2 teaspoons
• 3/4 cup heavy cream
• Garnishes:  Ina suggests Croutons (see my notes below)*

Method:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Discard thyme stems.

Add the cream to the soup and process it through a food mill into a bowl, discarding only pulp that's left. Reheat the soup over low heat just until hot and serve with garnish, see Notes.*

*Notes:  Ina suggests garnishing with croutons and juilenned basil leaves. 

Along with a shower of freshly ground black pepper, I have served this garnished two ways: 

1.) Fresh baby arugula leaves with crispy crumbled bacon. (Top photo)The bite of the arugula adds a nice contrast to the rich soup . . . and the bacon?  Ummm! 



2.) As shown above, with a Crouton (thinly sliced baguette slice, toasted/grilled) spread with spinach-basil pesto (In a food processor whir baby spinach leaves and a few basil leaves with a small clove of garlic and olive oil, plus salt and pepper to taste)

I hope you enjoy!

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Mushroom Stroganoff ~ Healthy

Mushroom Stroganoff ~ Healthy
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
8 servings ~ 1 cup each
Ingredients:
12 ounces dried whole-wheat egg noodles (or you choice of pasta shape)
Olive oil cooking spray, or olive oil
1 medium size yellow onion, sliced
12 ounces mushrooms (all one variety, or a mix ~ a mix of white and portobello is really good), sliced
2 cloves garlic minced
14 ounce package medium-firm tofu 
8 ounces plain Greek-style yogurt (0% or 2% fat)
8 ounces beef or vegetable stock
1 Tablespoon tomato paste
1 Tablespoon dry white wine*
Few dashes of Worchestershire sauce
1/2 teaspoon Cajun seasoning (or to taste)
Sea salt & freshly ground black pepper, to taste
*1 teaspoon dried dill (optional)
White Truffle oil (optional)
Method:
Puree the tofu with the yogurt in a blender or food processor until smooth (can add a Tablespoon or two of the stock if mixture is too thick to blend.)
Cook noodles/pasta according to package direction; drain and set aside.
Heat a large nonstick or well seasoned cast iron skillet over medium-high heat for a minute. Reduce heat to medium-low; mist or brush pan with a light coating of olive oil. Add sliced onions and saute until translucent and beginning to caramelize. Add mushrooms and garlic; mist with a light coating of olive oil; saute until cooked, about 5 to 7 more minutes.
Add tofu/yogurt mixture, stock and tomato paste, stir until smooth. Stir in seasonings and salt and pepper, stir over medium-low heat until hot.
Add cooked noodles/pasta to mushroom sauce, stir gently to reheat noodles, adding a bit more broth if mixture is too thick.
Optional Garnishes: a drizzle of White Truffle oil, a sprinkling of dill and/or a dollop of more of the Greek yogurt 


Enjoy!
1 cup serving = just less than 140 calories
Total Fat 3.5 g
Sat Fat 0.5g, Carbs 18g, Fiber 1g, Sugars 3 g, Protein 9g, Sodium 140mg,
Cholesterol 15mg


Recipe adapted from 'Clean Eating' magazine.

Ranch Dip & Dressing ~ the HEALTHIER way!

Ranch Dip and Dressing ~ the HEALTHIER way
Recipe from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields a little over 1 cup of dressing/dip (8 servings; 2 generous Tablespoons per portion)
Ingredients:
1 cup 0% fat Greek-style plain, unflavored yogurt*
2 Tablespoons Best Food/Hellmann's Low Fat mayonnaise**
1 large clove garlic, finely grated
2 teaspoons chopped fresh thyme leaves (or scant 1 teaspoons dried)
1 scant Tablespoon fresh flat leaf parsley, minced
2 teaspoons fresh chives, minced, or thinly sliced cross ways
1/2 teaspoon dried dill weed
1/4 teaspoon onion powder
Generous amount of salt & freshly ground black pepper, to taste
Optional: a few drops of freshly squeezed lemon juice, if you like your dressing/dip slightly tangy
Directions:
Whisk all ingredients together until completely combined. Cover and refrigerate at least 30 minutes before serving. Best if consumed within 3 to 4 days.
For dressing thin with non or low-fat milk to desired consistency.
Suggestions for use:
Topping for baked potatoes
Spread for sandwiches or wraps, particularly sliced turkey, chicken, or steak sandwiches/wraps
Sauce for grilled chicken or fish tacos
Substitute for mayonnaise in chicken or tuna salad
Flavorful sauce for pasta salad


Less than 15 calories per Tablespoon, negligible amount fat
* Low-fat plain Greek-style yogurt may be substituted
** Regular whole fat Best Foods/Hellmann's mayonnaise may be substituted

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!
As shared from the kitchen of Once Upon a Plate ~ by Mari
Makes 16 meatballs or about 34 mini-meatballs
8 Servings 
(2 large meatballs each = about 149 calories, 7 g fat/2 g sat fat, 17 g protein, 5 g. carb, 0 g fiber)
Meatballs:
1 1/2 pounds ground turkey
1/2 yellow onion, minced
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
For sauteeing ~ 1 Tablespoon olive oil
Preheat oven to 375˚F
Mix all ingredients, except oil, until combined, don't overmix. Form into 16 meatballs, (for mini-meatballs form into 1-inch balls)
Heat oil over medium-high heat in a large ovenproof skillet; add meatballs and cook until nicely browned on all sides (about 10-12 minutes--reduce time by a few minutes for mini-meatballs.)  When cooked transfer skillet to oven and bake 5 minutes.
Glaze:
1 to 2 Tablespoons chopped chipotle in adobo sauce
2 Tablespoons honey
While meatballs are in oven mix both ingredients together in a small bowl.
Remove skillet from oven and pour honey mix over meatballs; swirl pan to coat meatballs and cook briefly over medium heat to slightly reduce glaze, swirl pan again to coat each meatball.


Serve hot or warm. Enjoy!


Recipe adapted from "Everyday Food" magazine






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