Cooking New Recipes for Two

Since it is just Rodney and me at home with week with Joe in Belize, I pulled out my WW cookbook Dining for Two. After cooking for 6 for a really long time, I thought I would explore this down-sized cooking. And I'm so glad I did- it has been fun! And I need something to re-energize my cooking. So here are 2 recipes that were really good and the bonus was that part of the first meal was saved to use in the second meal!

Linguine and Meatballs with Zucchini
1 tsp olive oil
1 large onion, chopped
3 garlic cloves, minced
3/4 lb ground turkey
3 Tbsp dry bread crumbs
1 egg, beaten
1/4 tsp pepper
1 (14 1/2 oz) can Italian tomatoes
1 TBSP chopped fresh basil, or 1 tsp dried
1 zucchini, chopped (I used my Pampered chef chopper)
9oz package fresh refrigerated linguine (could use regular)

Preheat oven to 400, Spray shallow dish. Cook onions and garlic in oil. Put half in large bowl. To bowl, add turkey, bread crumbs, egg, pepper, mix well, shape into 20 meatballs, place in pan, bake uncovered 20 minutes. Save 10 for next recipe.

To the other onions still in skillet, add tomatoes, zucchini, basil and cook till mixture thickens and zucchini is cooked. Add meatballs and let simmer while you cook the pasta.

Top pasta with meatball sauce. Add some parmesan, and yum and healthy. Very fresh-tasting!

Mexican Meatball Soup - this one was surprisingly very good!
1 14 1/2 oz can Mexican tomatoes (I used Del Monte with green chilies)
1 can chicken broth
3 tbsp white or brown rice
1/2 of 10-oz bag frozen chopped spinach
1/3 cup corn
1 jalepeno, chopped
10 meatballs
cheese

Put tomatoes, broth and rice in pan- bring to boil, reduce heat and simmer 20 min till rice cooked. Add other ingredients, simmer till all heated, about 10 more minutes. Serve, topping with cheese and a little sour cream.

If you let it sit too long, most of the liquid will be absorbed and will be more like stew. I thought the spinach would be weird, but it's good!

Bon Apetit!