http://moneywatch.bnet.com/saving-m...-20-best-paying-college-degrees-in-2010/2600/
TURKEY MEATBALLS
IN WILD MUSHROOM
GRAVY
What you need:
1 1/4 lb ground skinless turkey breast
1 tsp poultry seasoning
2 tsp olive oil
1 cup sliced fresh shiitake or any
other wild mushroom
1 green bell pepper, seeded and
chopped
1 tsp dried thyme
3/4 cup reduced-sodium beef broth
1 tbsp cornstarch
What you get:
* Lean protein from the turkey
breast.
* Immune-system-boosting
lentinan from the mushrooms.
* Vitamin C from the green peppers.
How you do it:
* In a large bowl, combine the
ground turkey and the poultry
seasoning. Mix well with your
hands and slap the mixture into
eight meatballs.
* Heat the oil in a large nonstick
skillet over medium-high heat.
Add the meatballs and cook
for five to seven minutes, until
browned on the surface. (When
handling poultry, always wash
your hands with hot, soapy
water to avoid bacterial contamination.)
* Toss in the mushrooms and
green pepper and cook for five
minutes, until the mushrooms
are tender and releasing juice.
Stir in the thyme to coat the
meatballs and mushrooms. Add
a half-cup of beef broth, then
cover the pan and simmer for
three minutes, until the meatballs
are cooked through.
* Dissolve the cornstarch in the
remaining quarter-cup of broth
and add the mixture to the
skillet. Simmer for one minute,
until the sauce thickens, stirring
constantly.
Makes two servings. Per serving:
325 calories, 13g carbs, 51g protein,
8g fat (1.5g sat. fat), 3g fiber
TURKEY MEATBALLS
IN WILD MUSHROOM
GRAVY
What you need:
1 1/4 lb ground skinless turkey breast
1 tsp poultry seasoning
2 tsp olive oil
1 cup sliced fresh shiitake or any
other wild mushroom
1 green bell pepper, seeded and
chopped
1 tsp dried thyme
3/4 cup reduced-sodium beef broth
1 tbsp cornstarch
What you get:
* Lean protein from the turkey
breast.
* Immune-system-boosting
lentinan from the mushrooms.
* Vitamin C from the green peppers.
How you do it:
* In a large bowl, combine the
ground turkey and the poultry
seasoning. Mix well with your
hands and slap the mixture into
eight meatballs.
* Heat the oil in a large nonstick
skillet over medium-high heat.
Add the meatballs and cook
for five to seven minutes, until
browned on the surface. (When
handling poultry, always wash
your hands with hot, soapy
water to avoid bacterial contamination.)
* Toss in the mushrooms and
green pepper and cook for five
minutes, until the mushrooms
are tender and releasing juice.
Stir in the thyme to coat the
meatballs and mushrooms. Add
a half-cup of beef broth, then
cover the pan and simmer for
three minutes, until the meatballs
are cooked through.
* Dissolve the cornstarch in the
remaining quarter-cup of broth
and add the mixture to the
skillet. Simmer for one minute,
until the sauce thickens, stirring
constantly.
Makes two servings. Per serving:
325 calories, 13g carbs, 51g protein,
8g fat (1.5g sat. fat), 3g fiber
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