a few new recipes...

A few recipes from my current Healthy Cooking Magazine that I tried out...

Meatball Casserole

Ingredients:
3/4 cup uncooked whole wheat penne pasta
2 tablespoons seasoned bread crumbs
1/4 cup grated Parmesan cheese, divided
2 tablespoons egg substitute
1/2 teaspoon Italian seasoning
1/8 teaspoon onion powder
Dash salt
Dash garlic powder
1/4 pound lean ground turkey
3/4 cup marinara sauce or meatless spaghetti sauce
1/4 cup 2% cottage cheese
1/4 cup shredded part-skim mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt and garlic powder. Crumble turkey over mixture and mix well.
Shape into 1/2-in. balls; place on a baking sheet coated with cooking spray. Bake at 350° for 9-11 minutes or until no longer pink.
Drain pasta and meatballs. In a small bowl, combine meatballs with marinara sauce. Spoon half of mixture into a 1-qt. baking dish coated with cooking spray. Top with half of the pasta, cottage cheese and mozzarella; sprinkle with 1 tablespoon Parmesan cheese. Repeat layers.
Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 2 servings.

This recipe is for two servings only. I doubled it and probably should have tripled or quadrupled it. I tried to put it in a 13x9 pan but it wasn't really enough for size. I couldn't do the layers so well. I thought it was good. If I made it again though i might try to find a different turkey meatball recipe as they weren't my favorite. Overall though yummy. Buy a big jar of sauce... In recipes like these I always like to use more sauce then it calls for.

White Bean, Sweet Potato & Pepper Ragout

Ingredients:
1 large sweet red pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 large sweet potato, peeled, quartered and sliced
3 garlic cloves, minced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 cup water
1/4 teaspoon pepper
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
Directions:
In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato, garlic and rosemary; cook 4-5 minutes longer.
Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through. Yield: 4 servings.

I expected this to be more like a chili type concoction then it was. Definitely different. It was pretty good but I am not sure I would make it again.