Turkey Meatballs

For the meatballs:

Olive-oil cooking spray

1 slice whole-wheat bread

1 small handful fresh flat-leaf parsley (I used dried)

1/2 tsp salt

1/2 tsp pepper

4 garlic cloves

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp paprika

1 1/4 lbs lean ground turkey

1 large egg

For the sauce: (Also can use jar sauce; or even just olive oil on the noodles without the sauce)

1 (28 ounce) can crushed tomatoes

1/2 tsp pepper

1 tsp dried basil

1 tsp dried oregano

2 Tbl balsamic vinegar

Pinch Salt

1 lb fresh or dried spaghetti or fettucine

Preheat over to 400 degrees. Line a baking sheet with foil and lightly coat with spray. In a food processor, combine bread, parsley, salt, pepper, garlic, oregano, basil, and paprika. Pulse for several seconds or until the bread and parsley resembles fine crumbs. Transfer to a large bowl.

Add the ground turkey and egg and mix until well-combined. Form mixture into 1 inch balls and arrange evenly spaced on prepared baking sheet. Spritz the meatballs with cooking spray. Bake for 15 - 20 minutes.

Meanwhile, make the sauce or warm up jar sauce.

Bring large saucepan of lightly salted water to a boil. Once the meatballs are finished, add to sauce. Cover and simmer for 10 minutes.

While the meatballs simmer, cook pasta. Drain and transfer to a large serving bowl. Top with sauce and meatballs!

Makes 4 to 6 servings.

Devils Food Cookies

1 Devils Food Cake Mix

2 Eggs

1/4 Cup Hot Water

1/2 Cup Veg. Oil (I also use Canola)

2 Tablespoons Flour

1 Cup Chocolate Chips

Mix all ingredients except for chocolate chips until moisten, then on high for 2 minuutes.  Fold in chocolate chips.

Bake at 375 for 12-14 minutes (start checking at 10)

Peppermint Bark

2 bags white chocolate morsels

½ tsp peppermint extract

12 candy canes – crushed

Melt chocolate in microwave according to package direction. – don’t overheat. Stir in extract and ½ of candy canes. Spread out to desired thickness on wax paper or lined baking sheet. Sprinkle rest of candy canes on top. Cool and break into pieces.

Chicken Tetrazzini

1-16 oz. package vermicelli (Pasta Isle in yellow box)
1/2 Cup chicken broth
4 cups cooked chicken breast (I have Brian grill extra chicken or put them in the crockpot
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 8oz. container sour cream
1 6oz. jar sliced mushrooms, drained (I used fresh)
1/2 cup shredded Parmesan cheese
1/2 tsp. salt
1 tsp. pepper
2 cups shredded cheeder cheese (I used a colby jack mix)

Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture in 2 lightly greased 11X7 baking dishes (I used one 11x13 and one the next size down, can think of the size). Sprinkle evenly with cheese.

Bake covered at 350 for 3 minutes; uncover and bake an additional 5 minutes or until cheese is melted and bubbly.

You can freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 at room temp. and baked as directed.

Sausage Tortellini Soup

1 lb. Italian Sausage (I used 1 lb. of turkey breakfast sausage in a roll)
1 Onion Chopped (I used onion flakes for the sake of time)
1 Garlic Clove Chopped ( I think I used 3)
3 14-1/2 oz. Cans Beef Broth (I used two boxes)
2 14-1/2 oz. Can diced tomato
1 8 oz. Can Tomato Sauce
1 Cup Dry Red Wine (I omitted...that is why I used extra broth)
2 Carrots sliced
1 Tablespoon Sugar (I used two Tablespoons Brown Sugar)
2 Teaspoon Italian Seasoning
2 Zucchini Sliced
1 9 oz. pkg Cheese Tortellini

Cook Sausage & Onion; Drain; Stir in all but last two items; Bring to a boil and simmer 30 minutes; Stir in Zucchini and Tortellini and simmer 10 additional minutes. Serve each bowl with shredded Parmesan Cheese.

You can freeze this recipe, just do not add the tortellini. Once you are ready to prepare add tortellini.