Turkey Meatballs

I don't cook with ground turkey often, but this experiment worked out so well that it's going into regular rotation. This recipe can go over pasta or on rolls for meatball subs (which is how we had it). So delicious, and healthy too! I did not measure as I was tossing stuff in, so all measurements are approximate. The next time I make it, I'll try to be more precise so I can update.

Turkey Meatballs
1 lb. ground turkey
2 slices day old bread, ground into crumbs
2 tbsp grated Parmesan cheese
1 tbsp diced garlic
2 tbsp ketchup
3 tbsp + olive oil, plus more for frying
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp dried celery seed
a bit of salt and black pepper

Sauce (can use premade spaghetti sauce or use ingredients below):
16 oz tomato sauce
16 oz can whole tomatoes or large diced tomatoes in juice
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp dried basil
2 tbsp dried parsley
2 tbsp garlic salt

Mix ingredients from ground turkey down to salt and pepper together in a large bowl, then roll the mixture into meatballs with your hands. Brown in olive oil in a saute pan over medium-high heat, just a couple of minutes on each side. Transfer browned meatballs to crockpot. Pour in premade spaghetti sauce or sauce ingredients listed above. Simmer on High for 2 hours or Low for 4 hours. Serves 6-8.

Pantry Potato Soup v2 (Crockpot Style)

I ended up working on another creamy potato soup recipe, in large part because I had leftover chicken and turkey stock in my fridge and half a bag of potatoes that I didn't want to waste. Also, the last experiment worked out so well, I was eager to find a similar version that could be made in my BFF, the crockpot. Here's what I came up with -- it's similar to the stove-top version I made last week, but it's designed to simmer in a crockpot all day long, perfect for workdays! The ingredients are a bit different, because once again I was raiding the pantry for supplies.

Pantry Potato Soup v2 (Crockpot Style)

5-6 medium white potatoes, cut into chunks

large handful of carrots, cut into chunks

6 cups stock or broth (I used a combo of homemade chicken and turkey stocks or use veggie stock for vegetarian)

16 oz. frozen sweet corn

7 oz. can green chiles

1 tbsp celery seed

2 tbsp minced onion

1 tsp ground black pepper

8 oz. package cream cheese

2 triangles Laughing Cow cheese (or other soft cheese)

3-4 tbsp Lawry's seasoning salt (to taste)

Toss potatoes through black pepper into crockpot, and simmer on low for about 8 hours. Stir in cream cheese and other soft cheese, then raise heat to high until cheese is melted. Use an immersion blender to cream soup. Stir in Lawry's to taste. Simmer another 5 minutes on low, and serve hot, with fresh bread or tortillas.

Pantry Potato Soup

When I threw together this soup last night, I wasn't trying to make a recipe. I was just trying to make a meal using whatever I had in the pantry, fridge and freezer. The result was amazing, and despite my general dislike of leftovers, today's leftover soup lunch was just as tasty. Paired with fresh homemade bread, this is an excellent meal. Sorry, I didn't take notes as I prepared it, so I don't have exact measurements for anything. I will definitely be paying more attention to the details next time so I can update!

Pantry Potato Soup

6-8 medium white potatoes, cut into chunks

large handful of carrots, cut into chunks

8 cups stock or broth (I used a combo of homemade chicken and turkey stocks, or use veggie stock for vegetarian)

diced onion, green pepper and celery (I used a frozen bag of the combo)

2-3 tbsp Lawry's seasoning salt

1 tbsp celery seed

1 bay leaf

8oz package cream cheese

2 triangles Laughing Cow cheese (or other soft cheese)

In a large stock pot, boil all veggies and seasonings in stock until potatoes are fully cooked (about 15 minutes). Stir in cream cheese and other soft cheese until melted. Remove from heat and use an immersion blender to cream soup. Simmer another 5-10 minutes on medium low, and serve hot, with fresh bread.