From the kitchen:
Mark’s new favorite recipe! Thank You Food Network Magazine!
Spanish Turkey Meatball Stew
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- Kosher salt
- 1 teaspoon smoked paprika
- 1 cup sliced small carrots
- 2 14-ounce cans low-sodium diced fire-roasted tomatoes
- 2 cups low-sodium chicken broth
- 1 15-ounce can chickpeas, drained and rinsed
- 1 1/4 pounds lean ground turkey
- 3/4 cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
- Freshly ground pepper
Directions
Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.
Per serving: Calories 458; Fat 18 g (Saturated 4 g); Cholesterol 81 mg; Sodium 1,234 mg; Carbohydrate 36 g; Fiber 8 g; Protein 38 g
Stuff:
We have been having fun and been busy living life rather than posting about it. 🙂
Thursday night Alex joined us for dinner and Sky was all about hanging out with Alex.
In running news…I need a race! I need some motivation to get my a$$ out there! I ran Friday with Michelle’s brother, and thank goodness I had plans to run with him. Otherwise I would have bailed on myself.
It was hard. Taking time off for Sky’s cold and my cold made it hard. I had to take a short walking break to get up the last of the hill on the way home, I just couldn’t breath. It felt good once I was done though. I’m ready to get back on my regular running schedule this week.
I hope everyone had a wonderful weekend!
