Favorite Family Recipes Right to You!

Tag: quick

Autumn Roast Vegetables with Rosemary-Orange Vinaigrette

Autumn Roast Vegetables with Rosemary-Orange Vinaigrette

These Autumn Roast Vegetables with Rosemary-Orange Vinaigrette are a perfect mix of all of the best elements of the season.  While the dish takes a bit of time to roast, the hands-on time is quite minimal, making it a perfect fit for a day around the […]

Spicy Country Style Chicken Gravy

Spicy Country Style Chicken Gravy

This Spicy Country Style Chicken Gravy comes together in minutes but tastes vastly better than anything you will find in a jar or packet.  Skip the bland, flour-y tastes of traditional gravy and try this flavor-filled gravy atop your biscuits, chicken-fried steaks, mashed potatoes, or whatever […]

Turkey Apple Meatballs

Turkey Apple Meatballs

These Turkey Apple Meatballs are the perfect dish for Fall or Winter!  Try them atop some fresh egg noodles, in a pita, or on their own with some freshly baked apples for a delightful entry-to-cooler-weather dish!

The whole meal comes together very easily and the extra apples in the dish add an extra layer of seasonal flavor to the dish.  My kids love these and I’m sure you will too!

Turkey Apple Meatballs

Ingredients

  • 1 lb ground turkey
  • 2 large granny smith apples
  • 10 oz baby spinach
  • 1/4 c grated Parmesan cheese
  • 2 small yellow onions
  • 1/2 t dried sage
  • 1/2 t dried rosemary
  • 1.5 T butter
  • 2 T oil divided
  • 4 servings pasta of choice

Instructions

  1. Heat the oven to 400 degrees. Cook the pasta according to directions.
  2. Grate one of the apples and one of the onions and set aside. Thinly slice the other apple and onion.
  3. Toss the sliced onions with about 1/2T of the oil. Sprinkle with salt and pepper and cook until starting to soften, 8-10 minutes.
  4. Spread a Tablespoon of oil on a baking sheet. Squeeze the extra water from the grated apple and onion and place them in a bowl with the ground turkey. Season with salt and pepper. Form into meatballs (about 16). Place the meatballs on the baking sheet and put into the oven for 10 minutes, flip over, and continue to cook an additional 8-10 minutes until golden and cooked through.
  5. While the meatballs are baking, heat the remaining 1/2T of oil in a skillet over medium. Add the onion and cook until softened, 4-5 minutes. Add the spinach, butter, sage, rosemary, salt and pepper and cook 2-3 minutes. Stir in the parmesan, baked apples and meatballs. Serve atop the cooked pasta.

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Black Eyed Pea Patties with Tomato-Cider Sauce

Black Eyed Pea Patties with Tomato-Cider Sauce

These Black Eyed Pea Patties with Tomato-Cider Sauce are a perfect Fall or Winter dish.  These come together quickly, to make your night easy during all of the upcoming busy-season.  Also, with all the heavy dishes of late-Fall, these are a nice option to “lighten it […]

RATATOUILLE-SEASONED VEGETABLES WITH COUSCOUS & FETA

RATATOUILLE-SEASONED VEGETABLES WITH COUSCOUS & FETA

This ratatouille seasoned vegetables with couscous and feta is the perfect hybrid that comes together easily for weeknight-friendly food.  The couscous element is ready in less than 10 minutes.  A quick roast in the oven and the base of the veggies is ready to go […]

WILD RICE SALAD WITH APPLE-LEMON DRESSING

WILD RICE SALAD WITH APPLE-LEMON DRESSING

This Wild Rice Salad with Apple-Lemon Dressing is the perfect versatile salad!  It is light enough to work as a side dish. Chicken or Turkey would pair very well.  This would also work as a lunch dish or light entree.

The wild rice and chickpeas make the dish hearty and filling, while the apple and lemon keep the entire dish feeling very fresh and light.  Want a different way to serve the dish?  Add some simple lettuce wraps for a taco/wrap style dish that is perfect for parties or eat-and-run days, and don’t we all have those!?

WILD RICE SALAD WITH APPLE-LEMON DRESSING

Ingredients

For the salad

  • 2 c cooked wild rice
  • 1, 15 oz can chickpeas drained and rinsed
  • 1/4 c green bell pepper finely chopped
  • 1/4 c cucumber seeded and chopped
  • 1/4 c golden raisins
  • 1 carrot peeled and chopped
  • 2-3 green onions greens only, chopped
  • 2 T green olives diced
  • For the dressing
  • 1/4 c apple juice
  • 3 t lemon zest
  • 3 T lemon juice
  • 2 T fresh dill finely chopped
  • 1 T parsley finely chopped
  • 1/8 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

To serve

  • 4-6 Large tomatoes figure 1 per person

Instructions

For the salad

  1. Toss the chickpeas, bell pepper, cucumber, raisins, carrot, green onion and olives with the rice until well combined.
  2. For the dressing
  3. Combine the juice with the lemon zest, lemon juice, dill, parsley, garlic powder, pepper and salt.

To serve

  1. Combine the dressing with the salad and toss to well combine.
  2. Thinly slice the tomatoes and arrange on a plate. Serve topped with a good scoop of the rice mixture and additional salt and pepper if desired.

Recipe Notes

This dish serves 6 as a side dish or 4 as a light entree.

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VEGETARIAN CROCK POT CINCINNATI-STYLE CHILI

VEGETARIAN CROCK POT CINCINNATI-STYLE CHILI

Do you love Cincinnati-Style Chili?  Or, maybe, like my husband, you had never heard of it.  I was in the “what?” camp until college when my roommate was from Ohio.  One weekend she invited me to go visit her family with her and, while there, […]