Recipe researcher Sheila Kern has been hard at work in the Shop Cheap kitchen and she's come up with some tasty meals to go with what's on sale this week. Enjoy!
Foster Farms ground turkey is BOGO at Safeway. Here are two recipes!
Recipe courtesy of Paulina, Oprah's house manager
Makes 15-20 meatballs
If Oprah's craving a healthy, protein-packed meal, she requests these turkey meatballs, which can be served with the tomato sauce of your choice.
2 pounds ground turkey
1 medium onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
3 cloves garlic, chopped
1 Tbsp. bread crumbs
1 tsp. salt
1 tsp. ground pepper
Olive oil or vegetable oil
Heat oil in large skillet (use enough oil to cover just the bottom of skillet). Add onion and stir briefly, until it's almost yellow. Add red pepper, green pepper and fry for 2 minutes. Add garlic and stir for 2 minutes, then remove from stove to cool. Let cool for 10 minutes.
Place flour on a large plate (for ease in creating the balls). With a wooden spoon, mix together turkey, eggs, parsley, salt, pepper, sauted onions and peppers, and bread crumbs. Form a tablespoon size of the turkey mixture in the shape of ball. Place each meatball in skillet and cook until slightly brown. Slightly press the center of each meatball to make sure the center cooks.
Arrange on serving platter. Sprinkle ground pepper over top of each.
Baked Ziti with Turkey Meatballs
1 pound Foster Farms Fresh Ground Turkey
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
1 clove garlic, minced
1. In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
2. In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
3. Preheat oven to 375 degrees F. Oil a 3 to 4 quart gratin dish.
4. Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
5. In a small bowl, toss together mozzarella and Romano cheese.
6. Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
Here's a casserole that's just as good at dinnertime.
Sausage and Potato Breakfast Casserole
Bon Appetit | November 1997
1 pound bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups milk (do not use low-fat or nonfat)
1 1-pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
If you're fown for the $5 Friday special at Safeway this week (roasted chicken), here's a great side dish.
2 pounds carrots, cut in chunks
1/2 cup butter
2 eggs, beaten
3 tablespoons flour
1 teaspoon baking powder
3/4 cup granulated sugar
1/8 teaspoon pinch cinnamon
Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients; pour into a buttered, 2-quart souffle dish. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.