Turkey Meatball Subs

This is another of my old stand-bys

Prep: 40 minutes
Cook: 20 minutes
Yield: 4 servings

whole-grain sub rolls
1 pound extra-lean ground white turkey breast
1 clove garlic, minced
1 tsp dried oregano
1 egg
1 egg white
1 small onion, thinly sliced
1 14.5 ounce can Italian Style tomatoes
1/4 cup shredded reduced fat mozzarella cheese
**1 jar spaghetti sauce

Using a food processor, process one sub roll into fine bread crumbs. Measure out one cup of crumbs. (or just use 1 cup prepared breadcrumbs, like Progresso)

In a large mixing bowl, combine the turkey, garlic, eggs, oregano and crumbs. Shape into meatballs. Add meatballs to a skillet and brown on all sides. Add onion and cook, stirring frequently, until slices are limp and just starting to turn brown.

Add tomatoes and stir to coat.( ** I felt like it needed more sauce so I added about half a jar of spaghetti sauce)

Allow mixture to come to a slight boil, then reduce heat and cook for twenty minutes or until meatballs are cooked through.

Split remaining rolls in half lengthwise and fill with meatballs and sauce. Top with shredded cheese.

Layered Turkey Enchiladas

1 lb. turkey breast tenderloin, cut in bite-size strips
1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
1 10-oz. can enchilada sauce
1/2 cup whole berry cranberry sauce
9 6-inch corn tortillas, halved
1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
lime wedges (optional)
cilantro

1. Preheat oven to 375. In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauce. Bring to boiling. Sprinkle salt and pepper.

2. In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 15 - 20 minutes or until cheese is melted. Let sit a few minutes before serving. Serve with lime and cilantro.

What I did: I used chicken instead of turkey and flour tortillas instead of corn. I also didn't halve the tortillas? I hate fruit chunks, so I used cranberry sauce with no chunks. The stir-fry mix was a little hard to find, but I ended up using a mix that came in a clear bag (can't remember the brand) that had the peppers & onions, but celery too. you could just chop up a bunch of peppers and onions...

Source: www.bhg.com Layered Turkey Enchiladas

Mexican Polenta Pie

Justin didn't really like this b/c, apparently, he doesn't like polenta. But I really liked this, so I'm posting it.

1 medium onion, chopped
1 medium green pepper, chopped
3 cloves garlic, minced
2 TB olive oil
1 lb ground turkey
3 TB chili powder
1 TB cumin
1/4 tsp cayenne
15 oz can black beans rinsed & drained
14 1/2 oz can diced tomatoes, undrained
1 cup salsa
2 16oz tubes refrigerated cooked polenta
2 cups Monterrey Jack cheese
2/3 cup fresh chopped tomato
1/4 cup chopped fresh cilantro

1. Preheat oven to 375. In a large skillet cook onion, garlic, green pepper in the oil. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink. Add beans, undrained tomatoes, and salsa. Bring to a boil, reduce heat. Simmer 15 minutes.

2. In a greased 9x13 baking dish cut 1 tube of polenta into 1/2 inch slices, laying out into the pan. Halve remaining polenta lengthwise and cut into 1/2 inch thick slices; set aside. Sprinkle 1 cup cheese over polenta in the dish. Top with meat mixture. Arrange sliced polenta on top, sprinkle with remaining cheese & chopped tomatoes. Bake for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15-20 minutes before serving.

What I did: This recipe makes a lot, so you might want to make it in 2 pans and freeze one. I saved a few bucks & made the polenta myself (bring 3 cups salted water to a boil. Stir in 1 cup yellow cornmeal with a whisk. Remove from heat & stir until thick & no lumps. Spread in greased 9x13 pan. Cover and let cool in the fridge until firm. Cut into squares to use in the recipe. This comes out about an inch thick in the pan so I cut some of the pieces in half for the top. Or you could just spread the polenta in a sheet cake pan instead of a 9x13 then it wouldn't be so thick).

Source: www.bhg.com