Turkey Meatball Stroganoff   Pepper Steak Spaghetti

Turkey Meatball Stroganoff
serves 6 people - a little complicated, but everyone loves it!!! Put in crockpot to keep hot and take to next covered dish party

1 pound ground turkey
1/4 cup finely chopped onion
1/4 cup minced parsley
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon poultry seasoning
2 slices whole-wheat bread, cubed
1/4 boiling water
1 egg
1 tablespoon vegetable oil
3 cups sliced mushrooms
1 cup chicken broth
1 cup plain nonfat or low-fat yogurt
2 tablespoons flour
|1.  In a large bowl, mix ground turkey, onion, parsley, salt, pepper and poultry seasoning.

2.  Soften bread cubes in small bowl in the boiling water and add to turkey mixture with the egg.  Mix well and shape into 24 1.5" balls.  If too moist, add some dry bread crumbs or refrigerate for 1 hour.

3.  Heat 2 teaspoons of vegetable oil in large nonstick skillet.  Add mushrooms and saute at medium high to brown them.  Remove mushrooms with a slotted spoon and set aside in a large bowl.

4.  Reduce heat to medium low and add the meatballs in batches of 8, browning them on all sides.  Add more oil if needed.  Transfer browned meatballs to the bowl with mushrooms.

5.  When all the meatballs are browned, turn them and the browned mushrooms to skillet, add the 1 cup of broth and bring to a simmer, cover the skillet tightly and simmer ingredients about 20 minutes.  With a slotted spoon, remove the meatballs/mushrooms to large bowl - leaving the liquid in the skillet. 

6.  In a small bowl mix the yogurt and the flour, stirring the ingredients until the mixture is smooth.  Add to the liquid in the skillet and bring to a near-boil, stir, lower heat and cook over low heat until the sauce thickens.  Return the meatballs/mushrooms to the skillet and combine with sauce.

Serve over medium wide egg-noodles (about 12 oz. dry)

Pepper Steak Spaghetti
Serves 5 people

1 lb. steak, very thinly sliced
1 tablespoon butter
garlic and onion to taste
2 small green peppers chopped
1/4 cup dry sherry
1/4 cup sliced pimiento
1 teaspoon salt
1/2 teaspoon pepper
8 oz thin spaghetti
1 tablespoons vegetable oil
Grated Parmesan cheese.

1.  In large skillet, melt butter and brown the garlic and meat, remove meat from skillet.

2.  Add onion and green pepper to skillet and cook until crisp-tender, add sherry, pimiento and seasonings.

3.  Return meat to skillet, meanwhile - cook spaghetti as directed on package, drain.

4.  Toss spaghetti with oil then combine with the meat/vegetable mixture.  Top with Parmesan cheese, if desired.