Greek Style Minestrone with Turkey and Feta Meatballs

I am really enjoying so many of the recipes that is on the For the Love of Cooking Blog.

This recipe is AMAZING! Hubby and I LOVE it....I think it's our new favorite...and I had to share! This is the first soup that we ate all the leftovers. Delicious!

Hope you all love it as much as we do!

Turkey Meatballs:


1 lb of ground turkey meat with Italian seasonings

2 tbsp sweet yellow onion, diced finely

2 tbsp feta cheese (I used reduced fat)

2 tbsp fresh parsley, chopped

1 egg

1/4 cup of garlic and herb bread crumbs

2-3 cloves of garlic, minced

1 tsp dried oregano

1/4 tsp crushed red pepper

Sea salt and fresh cracked pepper

1 tsp olive oil (for cooking meatballs)

Mix all ingredients in a bowl and gently combine with fingers until thoroughly mixed. Roll into very small meatballs.

Add the olive oil to a skillet over medium heat, once the pan is hot add the meatballs and cook for 4-5 minutes or until golden brown. Set aside.

Soup:

1/2 cup sweet yellow onion, chopped

2 carrots, coarsely chopped

2 stalks of celery, coarsely chopped

4-5 cloves of garlic, minced

6 cups of chicken stock

1/3 cup of long grain brown (or white) rice

1 15 oz can of diced tomatoes

1-2 tsp fresh dill, chopped

1 tsp of oregano

Salt and fresh cracked pepper, to taste

1 zucchini, chopped into bite size pieces

1 yellow squash, chopped into bite size pieces

1 can small white beans, drained and rinsed

3 cups sliced fresh spinach (about 3 ounces)

Turkey meatballs

1/2 cup of feta cheese for topping

Add onion, carrots, celery, garlic, stock, rice and tomatoes in a large Dutch oven, over medium heat. Bring to a boil then reduce heat to medium low and simmer, covered, until the vegetables and rice are tender, about 25-30 minutes.

Increase the heat to medium and add beans, meatballs, zucchini and squash. Taste and re-season if needed. Simmer, covered, for 10 minutes, stirring once. Stir in spinach and simmer, uncovered, until spinach is wilted and all vegetables are tender, about 2 minutes longer. Ladle into bowls and sprinkle with feta cheese. Enjoy.

Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.

Easy Turkey-Tortilla Roll-Ups

From www.kraftfoods.com


3 flour tortillas (6 inch)
3 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce

Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices

Mini Beef and Provolone Crescents

I got this recipe from www.pillsbury.com

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 oz each) provolone cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell peppers (from a jar)
3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces

DIRECTIONS
1.
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.
2.
Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.
3.
Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Bunco Buns

http://kellyskornerrecipes.blogspot.com/

You need:1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.

Spread sauce on both sides of rolls and put a piece of ham and cheese on each.

Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!

CHOCOLATE CHIP CHEESE BALL

http://kellyskornerrecipes.blogspot.com

CHOCOLATE CHIP CHEESE BALL
· 1 (8 ounce) package cream cheese, softened
· 1/2 cup butter, softened
· 3/4 cup confectioners' sugar
· 2 tablespoons brown sugar
· 1/4 teaspoon vanilla extract
· 3/4 cup miniature semisweet chocolate chips
· 3/4 cup finely chopped pecans
DIRECTIONS
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl. (I think it's better that way!)

B.L.T. Dip

http://kellyskornerrecipes.blogspot.com

1/2 Jar Mayonaise
16 oz sour cream
12 bacon strips cooked and crumbled
2 small tomatos - diced
2 Teaspoons Garlic Salt

Mix ingredients together and serve with crackers.

Knorr Spinach Dip

http://purelittlefire.blogspot.com

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and let chill in the fridge for about 2 or so hours.Soo yummy!!! I served this with pumperknickel and rye bread pieces.