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Pasta with Turkey Meatballs and Roasted Vegetables 

Want an easy, cheap and filling meal for your family? Look no further. 


Ingredients:

For the vegetables:

  • 3 medium zucchini, cut into half moons
  • 2 large red bell peppers, sliced into 1 inch strips
  • 1 medium onion, sliced into half moons
  • 1 tablespoon olive oil 
  • 1/2 teaspoon salt

For the meatballs:

  • 1 pound ground turkey
  • 1 large egg
  • 2 tablespoons mayonnaise 
  • 1/2 cup plain bread crumbs
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/ teaspoon ground black pepper

For the pasta:

  • 1 pound of small/medium shaped pasta (example: rotini)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley

Directions:

  1. Preheat oven to 425 degrees. Line two baking sheet pans with aluminum foil. 
  2. Mix the vegetables with olive oil and salt. Spread evenly on one baking sheet pan. Roast for 30 minutes in the oven. 
  3. While the vegetables are roasting, mix all ingredients together for the meatballs. 
  4. With wet hands, roll into 1-inch meatballs and place on the second baking sheet, about 1/2-inch apart.
  5. Bake the meatballs for 20 minutes. You can bake them alongside the vegetables. 
  6. While the meatballs bake, cook pasta according to instructions on the package. 
  7. Drain pasta. Mix pasta with meatballs and vegetables. Add in olive oil, lemon juice and parsley. Mix and serve. 
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Roasted Turkey with Garlic-Herb Butter

There are many ways to roast a turkey. This variation becomes very aromatic as it cooks, thanks to roasted garlic and herbs. Some tips:

1. Rub the roasted garlic, fresh herbs and butter onto – and under – the skin. Don’t be put off by the amount of butter; it helps keep the flesh moist, and much of it runs off anyway.

2. If you have extra herbs, you can tuck sprigs of these fresh herbs into the cavity to add extra flavor.

3. Invest in a heavy roasting pan. Disposable aluminum ones tend to steam the turkey, and they are flimsy, often bending under the weight of the bird. A rack is very important. 

4. Don’t forget the importance of maintaining oven temperature! A steady oven temperature keeps the bird from having to cook longer. So don’t baste the turkey in front of an open oven, because it allows the heat to escape. Take it out instead!

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