Baked Italian Chicken Breast Recipe ~ One baking pan!

Baked Italian Chicken Breasts
2 servings, but you can very easily multiply this dish to serve your needs.
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

This makes a great dish for entertaining. (Of course predicated on the number of roasting pans you can fit in your oven/ovens.)

The baking of this dish is done in two parts; first you partially roast the tomatoes, pancetta/bacon, oregano and garlic. Then, when they are partially roasted the chicken and olives are added to continue baking until the chicken is tender and cooked through.

Ingredients:
8 ounces tomatoes, halved (see my notes below)
4 ounces of a piece of flat pancetta, or slab bacon, coarsely chopped (see my notes below)
2 tablespoons fresh oregano leaves (or 2 teaspoons, dried)
8 cloves garlic (separate cloves, but no need to peel)
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 7 to 8 ounces each)
1/2 cup flavorful black olives (such as Kalamata)
cracked black pepper
basil leaves and finely grated parmesan for serving.

Method:
Preheat oven (center rack) to 400º(F)/200º(C)
Place the tomato, pancetta, oregano, garlic and oil in a baking pan, 
give ingredients a toss to coat with oil
Bake for 25 minutes*
Add chicken and olives to the dish, nestling them among the other ingredients, sprinkle with freshly ground pepper
Bake for 20 minutes* or until the chicken is tender
Plate up and top with basil and parmesan cheese.

My Notes:

The first time I made this I followed the original recipe which called for "cherry tomatoes", and I also added a few Roma tomatoes (halved) because I was short on the amount of cherry toms called for. (Unfortunately, the cherry tomatoes disintegrated and stuck to the bottom of the pan, and the Romas saved the dish.) 
After watching Donna Hay's video (the originator of this recipe) I realized what are considered "cherry tomatoes" in some countries are a bit larger than what we in the U.S. call cherry tomatoes. So the next time I made the recipe I used tomatoes that were just about golf ball size (halved them) and proceeded with the recipe, except that I reduced the initial roasting time to about 12 to 15 minutes (your oven may be different, so keep an eye on things) ~ the pancetta/bacon should be getting crispy and the tomatoes should be roasting, giving up their juices, and shriveling.)  Then I added the chicken and olives and continued baking for an additional 20-25 minutes until the chicken was tender.
The size/surface area of your baking pan will also make a difference in the cooking time required ~ larger pan = more surface area = less time in the oven. If your pan is crowded, you may need to add a few minutes cooking time for borth initial roasting, and a few minutes extra cooking time after you add the chicken. Just look for the tomatoes to be partially roasted and shrunken,  and pancetta/bacon beginning to cook.
I didn't have slab bacon or flat pancetta on hand so I used salt pork instead, it worked out wonderfully ~ Enjoy!
Recipe adapted from Donna Hay.  Thank you Donna Hay for another GREAT recipe!
Click HERE to return to Once Upon a Plate.

Raspberry and White Chocolate Muffins/Cakes

Raspberry and White Chocolate Muffins*
Makes 6 large muffins
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup vegetable oil
1 1/2 cups frozen raspberries
1 cup chopped white chocolate

Directions: Preheat oven to 350º F Line ¾ cup-capacity muffin/cupcake tin (a tin that holds 6 muffins/cupcakes) with non-stick baking paper, making sure the paper is at least 1/4-inch above the top of the tin. (I used the more rigid folded paper muffin/cupcake liners as shown in photo.) Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.  In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer.  Note: These are very rich, I consider them small cakes and serve them as dessert. Recipe adapted from Donna Hay Click HERE to return to Once Upon a Plate www.onceuponaplate1.com

Hatch New Mexican Chile Aioli

Green Chile Aioli
Makes a little over 1 cup
As shared from the kitchen of Once Upon a Plate by Mari
www.Onceuponaplate1.com

This makes a wonderful spread for hamburgers or other sandwiches, or as a sauce for slices of roast pork, grilled chicken or shrimp, on a BLT, or in a chicken salad, etc.  If you cannot find Hatch New Mexican Chiles, you can use any mild roasted chiles.

1 1/4 cup good quality Mayonnaise (Best Foods/Hellmann's®)
2 or 3 roasted, peeled, chiles (stems, seeds and membranes removed)
3 cloves garlic, roasted and mashed
fresh lime juice, to taste

Cut chiles into pieces for more even processing. Add all ingredients, except lime juice, to the bowl of food processor. Pulse until the consistency you like is reached. Add lime juice to taste. 

*My Farmer's market sells fresh roasted Hatch Chiles, but you
can use any large green chile you like. To remove the tough
skin, grill, place over the flame of a gas stovetop burner
or broil the whole chiles, turning once in a while until
they are evenly charred black. Place in a paper or food-safe plastic
bag, seal and allow to cool slightly, the skin will peel off easily
if you've charred them enough.

Enjoy!

Recipe adapted from The Border Cookbook


Please click here to return to Once Upon a Plate

Fresh Cherry Tart

Fresh Cherry Tart

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

Special equipment/tools needed:
9-inch tart pan with removable bottom
Electric mixer
Cherry pitter (optional, but recommended)*

For the crust:
9 graham crackers (each cracker 2 1/2 x 5 inches)
2 Tablespoons Sugar
6 Tablespoons butter, melted

Preheat oven to 350º (F), position rack in center of oven.  Process graham crackers with the 2 Tablespoons sugar in food processor or blender until finely ground, add butter until incorporated evenly. Transfer crumb mixture to an 9-inch tart pan (with removable bottom). Using a flat bottomed dry measure measuring cup distribute and press the crumb mixture evenly in the tart pan, and up the sides of pan. Bake in preheated oven until  browned, about 10 to 12 minutes. Remove from oven and allow to cool completely on a wire rack.

For the filling:
6 ounces (from an 8 ounce bar) cream cheese, room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
3/4 cup heavy cream
fresh sweet cherries (Bing, for example), pitted and halved**
1 Tablespoon seedless raspberry jam (or currant jelly)

In a large bowl beat cream cheese, vanilla and 1/4 cup sugar with an electric mixer until light and fluffy. Add cream and continue beating until soft peaks form. Spread cream cheese mixture evenly in cooled graham cracker crust, smooth surface. Scatter cherries on top.

Combine jam and 1 teaspoon water in a small saucepan over low heat, stirring while heating until jam is smooth. With a pastry brush dab jam glaze over cherries.

Refrigerate tart for at least 30 minutes before serving. (We liked it best the following day.)

Notes: 

* If you do not have a cherry pitter, use a small, sharp paring knife to cut around the pit, separating cherry into halves, remove pit with tip of paring knife.

** Original recipe called for 1 pound of cherries ~ I believe that  is

entirely too much for a single layer of cherries in a 9-inch tart pan. The cherries I used were large; I used approximately 40 cherries (80 halves.) 

Enjoy!

Recipe adapted from "Everyday Food" magazine. 

Click HERE to return to Once Upon a Plate
www.onceuponaplate1.com

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!

Click HERE to return to Once Upon a Plate (www.onceuponaplate1.com)

Fresh Peach Pie (No Bake)

Fresh Peach Pie (No Bake ~ except the pastry crust)

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

Note: This pie is best enjoyed the day it is made

Ingredients:

5 to 6 large peaches, peeled and sliced, plus extra for garnish (optional)

"Fruit Fresh", or similar product to prevent oxidation (browning of peaches), 

1/2 to 3/4 cup sugar, depending upon how sweet peaches are

water

2-1/2 Tablespoons cornstarch

Butter, a generous teaspoon

Baked pastry pie crust

1/4 cup Apricot or peach jam (optional)

Directions:

Have a single pastry pie shell baked, cooled and ready.

Peel and slice peaches into a large bowl. Sprinkle with "Fruit Fresh" stir gently with a wooden spoon or rubber spatula to coat evenly, sprinkle with the sugar, stir again, gently. Allow the peaches to macerate and give up some of their juices for about a half hour to an hour.  Drain off accumulated juices into a liquid 1 cup measuring cup, to the juice add enough water to make 1 cup of liquid.  To the liquid add 2-1/2 Tbsp. cornstarch, stir to blend and cook on stovetop over medium heat until mixture thickens, stir to prevent lumps. Add butter and approximately 1/4 of the sliced peaches, cook, stirring gently for a minute or two. Remove pan from heat and allow to cool.

Optional: While mixture is cooling, melt jam in a small pot and stir to smooth, adding a teaspoon or two of water to loosen the mixture. With a pastry brush, or silicone spatula spread jam on the inside of crust (bottom and sides), set aside. This helps keep the interior crust crisp ~ but the
method is just my personal preference, you can skip this step if you like.

Once the peach cornstarch mixture has cooled add it to the bowl containing the raw peaches and stir gently to coat, pour or spoon peaches into baked pie crust. Refrigerate until serving time.

 This pie is best prepared and eaten the same day.  Optional: Just prior to serving, I like to add a few more sliced, sweetened peaches on top for a really fresh look and taste, then cut and serve with whipped cream or ice
cream/frozen yogurt.

To serve, top with whipped, sweetened cream, or serve with a scoop of vanilla ice cream or frozen yogurt.

Enjoy!

Please click HERE to return to Once Upon a Plate. (www.onceuponaplate1.com) 

Grilled Mexican-Style Grilled Corn on the Cob (Elote)

6 ears of corn Butter, softened or melted 1 cup good mayonnaise (Best Foods or Hellmann's®) Salt, preferably Kosher or Sea Salt 1/2 cup Cotija or Queso Fresco cheese (Feta works, too.) Garnishes/Condiments as listed below

Shuck and clean silk from corn, grill on a medium hot charcoal or gas grill, turning occasionally until corn is hot and has developed char marks here and there.
Remove corn from grill and roll or brush with softened (or melted) butter. Sprinkle cobs with salt. Spread an even layer of good mayonnaise like Best Foods/Hellmann's (not salad dressing) on the cob ~ sprinkle with crumbled or grated fresh cheese such as Cotija or Queso Fresco, (if you cannot find either of those, I have also used crumbled Feta cheese in a pinch; strange but true, it works.)
I usually place these optional condiments on the table so each one can add what they like, if desired:
lime wedges  ground Cayenne pepper or ground Chipotle Chile Pepper a couple of tablespoons chopped cilantro Cholula® brand hot sauce
Best served piping hot (although we've been known to devour them while just barely warm and at room temperature as well.) 
Make plenty ~ everybody seems to love corn prepared this way!

Please click HERE to return to Once Upon a Plate (www.onceuponaplate1.com)

Mushroom and Bacon Salad

Mushroom and Bacon Salad

(From the Kitchen of Once Upon a Plate, by Mari)

Serves 6 to 8, or more if side portion ~ and maybe fewer than 6 if a main, depending upon appetites!

1 pound mushrooms sliced (white or cremini)

3 green onions, thinly sliced including green portion (or substitute chives, or minced shallots)

1/3 cup olive oil (increase or reduce amount to your liking)

4 Tablespoons freshly squeezed lemon juice, or mild vinegar of your choice; (unseasoned rice vinegar, balsamic, sherry vinegar, etc.)

1/2 to 1 teaspoon salt (start out with 1/2, and add more if needed after tasting)

1 teaspoon Worcestershire sauce

Freshly ground black pepper to taste

1 teaspoon Dijon Mustard

1/2 to 1 teaspoon granulated sugar- to taste (Or other sweetener; brown sugar, honey, Splenda®, etc.)  Don't skip the sweetener, it is needed to mellow the vinaigrette.

10 to 12 slices bacon, cooked crisp and crumbled (or sliced crosswise into 1/4" strips, then fried)

Mushrooms and Onions: Slice mushrooms, place them along with the onions in a bowl large enough to toss with vinaigrette. 

Vinaigrette: In a small bowl or jar with lid combine all ingredients except mushrooms and crisp bacon. Whisk or shake until well blended. Pour over mushrooms and gently stir to moisten mushrooms.  

Mushrooms may marinate from 30 to 60 minutes at room temperature, stirring gently now and again, OR may be covered and refrigerated up to 24 hours before serving (stir gently a couple of times throughout  time in refrigerator.)

To serve: Spoon mushroom and onions over individual lettuce lined plates, sprinkle crisp bacon over top and drizzle with any marinade remaining in bowl. May also be served in a large glass salad bowl, arrange as described for individual servings (minus lettuce.)

Optional Additions 

To sprinkle as a finishing touch over plated mushrooms and onions:

Cubed cooked chicken or beef

Cooked shrimp

Sliced or crumbled hard cooked egg

Cubed or crumbled cheese of your choice (almost any type will work)

Diced ripe tomatoes, or cherry tomatoes

Finely diced red or green bell pepper

A few crushed pink peppercorns

Hope you enjoy! ~ Mari

www.onceuponaplate1.com

Click here to return to Once Upon a Plate.

Salmon, Slow Roasted with Fennel & Pomegranate Salsa

Salmon, Slow Roasted with Fennel & Pomegranate Salsa
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 4
Ingredients:
4-  4 ounce boneless wild salmon fillets (skinless or not)
2 to 3 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
Salsa:
2 Tablespoons coarsely chopped fennel fronds (optional)
1 fennel bulb, trimmed and cut into 1/4-inch dice
3/4 cup pomegranate arils
1 jalapeno pepper, seeded, de-ribbed and minced (adjust this amount up or down depending upon your tastes and the 'heat' of the pepper)
2 green onions, finely sliced
1/4 cup chopped cilantro
2 Tablespoons fresh lime juice
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper, or to taste
Method:
Preheat oven to 275˚F
Line rimmed baking sheet with parchment paper. Place salmon fillets on the prepared pan, evenly spaced. Rub top of each fillet with the oil, 1/4 teaspoon salt, cayenne, and 1/4 teaspoon ground black pepper. Place in oven and bake until thickest part of salmon registers 125˚F, or is opaque when lifted with a paring knife.  Best if not overcooked!
While salmon is baking:  Prepare salsa ~ In a bowl combine fennel fronds (if using), the diced fennel pomegranate arils (seeds), jalapeno, green onions, cilantro, lime juice, 1/2 teaspoon salt and black pepper.  Stir and set aside. Serve salmon on warmed plates, spoon salsa over and enjoy!


High in Omega 3's and 6's, Protein and vitamin D


Recipe adapted from "Clean Eating" magazine


Please click HERE to return to Once Upon a Plate.

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.

Smothered Mushrooms ~ Healthy and Clean Eating

Smothered Mushrooms ~ Healthy and Clean Eating
As shared by Mari at Once Upon a Plate
www.onceuponaplate1.com
2 servings (easy to multiply servings as needed)
These make a delious first course, or a light entree ~ very low in calories and fat


Ingredients:
2 medium large/large portobello mushrooms
1/2 cup chunky salsa (your choice & low sodium if desired)
2 Tablespoons green onions, chopped or sliced) both white & green parts
1/2 cup low-fat mozzarella cheese, shredded
Optional Garnish: 2 Tablespoons sesame seeds, or thinly sliced green onion
Directions:
Preheat oven to 400˚F
Wipe mushrooms to remove any debris, remove stem (and gills if desired). Lightly mist (or lightly brush) shallow oven-safe baking dish with olive oil. Place mushrooms cap side down (gill side up), on prepared baking dish. Spoon salsa into each mushroom cap, dividing salsa evenly. Sprinkle chopped green onions and cheese over salsa. If desired sprinkle with sesame seeds.
Bake for 10 to 12 minutes. Add additional garnish of sliced green onion.
Serve hot.


Enjoy!
Recipe adapted from "Clean Eating" magazine




Please click HERE to return to Once Upon a Plate
                                          ( www.onceuponaplate1.com)

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

Italian-Style Turkey and Spinach Pasta Roll-Ups ~ Healthy

Italian-Style Turkey and Spinach Roll-Ups, Clean Eating

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

www.onceuponaplate1.com

Recipe yields 8 rolls,  (1 roll per serving)

Ingredients:

1 teaspoon extra-virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano or Italian seasoning blend

1 pound ground lean turkey breast

1 28-ounce can whole tomatoes in juice
1 to 2 Tablespoons good red wine (optional)

1 teaspoon salt

8 dried lasagna noodles (high-protein, whole-wheat, or whole-grain)

1 10-ounce package frozen chopped spinach, thawed

1 15-ounce container nonfat ricotta cheese

1 egg

3/4 cup shredded reduced-fat mozzarella cheese

Directions:

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes, add a teaspoon or two of water to the pan to help wilt the minced onion. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in dried herb(s), then add tomatoes, the wine (if using) and salt. Reduce heat to low, stir, cover and allow to simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a spoon or spatula.

In the meantime, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and lay out in a single layer on a piece of wax paper or aluminum foil (to prevent sticking to each other.)

Preheat the oven to 400°F. Squeeze remaining moisture from thawed spinach and place in large bowl. Add the ricotta cheese, beaten egg and a 1/4 cup mozzarella cheese to bowl. Stir until well combined

Spread one cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish. Lay a cooked lasagna noodle in a perpendicular position in front of you. Use your fingers to spread 1/8th of the ricotta mixture evenly on the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with all noodles. Spread remaining tomato sauce over roll-ups, then top with the remaining 1/2 cup mozzarella

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.

Nutrients per serving: Calories: 234, Total Fat: 3 g, Sat. Fat: 0 g, Carbs: 27 g, Fiber: 5 g, Sugars: 7 g, Protein: 28 g, Sodium: 508 mg, Cholesterol: 76 mg. This recipe also provides 90% of your daily requirement of vitamin A, as well as 366mg of calcium.

Recipe adapted from The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

Click HERE to return to Once Upon a Plate

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






Click HERE to return to Once Upon a Plate
www.onceuponaplate1.com