"Spaghetti" Pie with Turkey Meatballs

Wednesday, April 28, 2010
We had some extra jarred tomato sauce left from before we started making most things from scratch.  So we decided to do a semi-traditional American "spaghetti."  We didn't use spaghetti, though, because Greysen has trouble eating it.  So we used rotini, seasoned tomato sauce, parmesan and the following Turkey Meatballs and made it a baked dish.  Everyone loved it.

Turkey Meatballs
6 Servings
1 1/2 cups seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 cup chopped flat-leaf parsley
1/4 cup grated parmesan cheese
Salt and pepper
2 pounds ground turkey
1/4 cup extra-virgin olive oil
2 cups chicken broth
In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.
* From Everyday with Rachel Ray - Debi Mazar & Gabriele Corcos

Zesty Lime Fish Tacos

Monday, April 26, 2010
We're always on the search for new and exciting ways to use fish (and get kids to eat it).  These were delicious!  And everyone ate them.  I only used 1/2 T of the chilis and that was perfect for us.  We used mahi mahi and a bag of "coleslaw" - just shredded green cabbage and carrots.  We will definitely do these again!

Zesty Lime Fish Tacos
1 pound tilapia fillets (about 4)
1/2 cup fresh lime juice (from 2 to 3 limes)
3 cloves garlic , finely chopped
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 can (16.3 ounces) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
6 Tbsp. Canola oil
1 1/2 Tbsp. finely chopped chipotle chilis in adobo sauce (from 7-ounce can)
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage
Heat oven to 200°. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits. On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round. In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chilis, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork. In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.
* Recipe from Kellie White on Oprah.com

Salmon Pasta With Tomato Cream Sauce

Thursday, April 22, 2010
I loved this recipe when we tried it a few months ago and we're trying to get more fish in lately.  We also added a teaspoon of Cajun seasoning to give it some more kick.

Salmon Pasta With Tomato Cream Sauce
4 tablespoons olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
4 salmon fillets, skin removed, chopped (can cook from frozen)
salt and pepper to taste
2 cup cream
4 tablespoons tomato paste (or tomato sauce)
2 dashes of chili pepper
whichever pasta you like, cooked
Heat olive oil in a large pan over medium heat. Add the onions and garlic and cook until slightly soft. Add the pieces of chopped salmon. Cook about 5 minutes, turning pieces often. Season with the salt and pepper. (At this point you should also start boiling your pasta). Stir in the cream. Add the tomato paste, and blend together. Simmer until salmon in fully cooked. Season again with salt and pepper (if desired). Serve over pasta and enjoy! Serves 4
*Recipe from Marisab / All my dishes on GroupRecipes.com.