We do not usually post this kinda reply... but I am happy you wrote! It is good to know the recipes come in handy and/or inspire!
Plus, I need some good news...
Thank you,
Gloria
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, Rosaleen Sullivan wrote:
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> Hey, Chef Gloria- Do you ever wonder how well your recipes and suggestions are received? Well, when I saw the "Meatballs with Sauteed Vegetables," I knew I would use it soon. Someone gave hubby some ground elk and we had a lot of grape tomatoes left over from the Super Bowl. I mixed all of the ground elk with a package of pork sausage to get some fat into the very lean elk meat, making some into hamburgers and the last pound plus into meatballs, cooking them at the time. My guys sadly are not big fans of so many "healthy" foods, such as kale, but this dish earned rave reviews. I didn't worry about measuring, but used the recipe for inspiration, using fresh onion and garlic, sautéing them in a little coconut oil in the bottom of my pressure cooker, adding chopped sweet potato rather than grated carrot, some fresh grape tomatoes, a can of tomatoes for tacos, half a one-pound bag of chopped kale, and about a cup of water. After cooking the veggies for about 5 minutes at pressure, I added the (microwave) heated meatballs and stirred. My guys just loved it. Hubby had walked into the kitchen as I piled kale into the pressure cooker, so that pile of green was all he really saw. He asked if "that was dinner" and left, looking less than pleased. Now he is looking forward to finishing the stew for lunch. His turnaround was my inspiration to write to you. Stews and soups are such a great way to use up "tired-looking" vegetables, which I did with the couple of handfuls of tomatoes and sweet potatoes. That can of tomatoes had been on the shelf for a long time, and I figured it needed to go, too. I didn't have any wine, but this dish still worked out very well. Thanks! Rosaleen
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> Meatballs with Sauteed Veggies - 26g Carbs, 7g Fiber
> > Posted by: "Chef Gloria 1030" chefgloria1030@... chefgloria1030
> > Date: Fri Feb 1, 2013 1:38 pm ((PST))
> >
> > Meatballs with Sauteed Veggies - 26g Carbs, 7g Fiber
> >
> > From: www.prevention.com
> >
> > PREP TIME: 15 min
> > TOTAL TIME: 50 min
> > Serves: 4
> >
> > 2 Tbsp olive oil
> > 1 onion, chopped (1 1/2 c)
> > 2 carrots, grated (1 c)
> > 3 cloves garlic, minced
> > 1/2 cup dry white wine
> > 2 pt cherry tomatoes, halved (1 1/4 lb)
> > 1 lb frozen fully cooked turkey, beef, or vegetarian meatballs
> > 1 bunch (10 oz) kale, tough ribs removed and leaves coarsely chopped
> >
> > 1. HEAT oil in large skillet over medium heat. Add onion and carrots
> > and cook, stirring, until softened, about 4 minutes. Add garlic and
> > cook 1 minute. Pour in wine and simmer until reduced by half, about
> > 2 minutes.
> >
> > 2. ADD tomatoes. Cook over medium-high heat, stirring occasionally,
> > until tomatoes have broken down, about 6 minutes.
> >
> > 3. STIR in meatballs and top with kale. Cover and simmer, stirring occasionally, until meatballs are heated through and kale is tender,
> > about 20 minutes.
> >
> > Serves: 4
> > Nutrition per Serving:
> > 321 Calories, 14g Fat, 4g Sat Fat, 23g Protein, 26g Carbs, 7g Fiber,
> > 691mg Sodium
> >
> > Cut Prep Time - -
> > Buy per-chopped kale (or a package of baby spinach) and use a
> > drained can of diced tomatoes to get dinner ready faster.
>
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