Porcupine Balls in Tomato Sauce

I loved this dish as a kid and have been thinking about it for a while, so that's what is for dinner tonight! Lets see if it is as good as I remember it being...

The cast:

10 oz ground turkey

2 oz uncooked rice

1/4 cup chopped onion

2 tablespoons chopped parsley

1 teaspoon salt

1/8 teaspoon each of: thyme, marjoram leaves

dash pepper

Preheat oven to 350F. Mix ingredients together and form into ball. Place in a covered dish.

Mix together 1 cup tomato sauce, 1/2 cup chicken broth and 1/8 teaspoon minced garlic. Pour over balls and bake for 1 hour - turning once halfway through.

While porcupine balls are cooking cut the top off a bell pepper and scoop out seeds and veins. When the porcupine balls are finished cooking stuff the balls in the peppers and voila, Porcupine Balls!

This is an old weight watchers recipe apparently and serves 2 so modify as needed for larger families.

Chicken Parmesan

This is a healthy take on Chicken Parmesan. I wasn't too sure about it at first because it is nothing like Chicken Parmesan I have ever eaten, but it is quite tasty!

2 tsp. olive oil

2 boneless, skinless chicken breasts (5 oz. each)

2 tsp. minced garlic

1 1/2 tsp. paprika

1 cup Healthy Choice Pasta Sauce (or sauce of your choice)

1 cup diced green pepper

1 cup diced yellow pepper

1 cup diced tomato

1/2 tsp seasoning salt

2 oz. shredded mozzarella cheese

1 cup cooked brown rice

Preheat oven to 350. Heat olive oil in a pan. Brown chicken, garlic and paprika. Place chicken in a casserole dish. Pour pasta sauce, peppers and tomato over chicken. Sprinkle with seasoning salt and mozzarella cheese. Cover and bake for one hour. Serve with rice. Enjoy!

This recipe serves 2 but could easily be doubled to serve 4 or adjust for as many people as needed.

Roasted Vegetables with Tri-Colored Pasta

This recipe is delicious. It is simple, fresh and very very tasty. I have always serves it as a main course but it could be used as a side dish served with chicken or whatever meat your heart desires.

2 cups whole mushrooms

2 cups zucchini cut into 1" cubes

2 cups tomatoes, chopped

1 cup yellow pepper, sliced

1 cup red pepper, sliced

4 tsp. olive oil

2 garlic cloves, minced

1 1/2 tsp. dried basil

1/4 tsp. black pepper

4 cups cooked tri-colored rotini pasta

1 cup broccoli florets

1/2 cup frozen peas, thawed

2 tbsp. fresh parsley, chopped (dried parsley is fine)

Preheat oven to 400. Spray 13x9 baking pan with non-stick cooking spray and set aside. Combine mushrooms, zucchini, tomatoes, peppers, olive oil, garlic, basil and pepper in a large bowl. Toss until vegetables are evenly coated with oil and seasonings. Transfer vegetables to prepared baking pan and bake uncovered for 25 minutes, stirring once halfway through cooking time.Meanwhile, prepare pasta according to package directions. About 4 minutes before pasta is ready, add broccoli and peas to water. Drain pasta and vegetables and return to pot. Stir in roasted vegetables and parsley.

This dish serves 8, for those of you on Weight Watchers it is worth 3 points per serving.