Summer Time Turkey Basil & Tomato Meatballs

When my husband is not going to be home for dinner I tend to just make whatever I know the kids will absolutely eat and eat quickly. Mac 'n cheese or pizza.  But yesterday afternoon I just wasn't in the mood to do that. We had spent the morning at the pool and the afternoon riding bikes up and down the sidewalk.  The kids smelled like suntan lotion and chlorine. mmmm. Summer!  I wanted a Summer dinner too. Plus, in my effort to be more frugal, I am trying to use up every ounce of protein I have in my freezer before buying anymore. I had a pound of ground turkey.  Typically turkey meatballs are bland and dry. So I decided to infuse Summer time into them, and I have to admit, these are now my all time favorite meatballs.  I was eating them like they were cookies. So good. I didn't serve them on anything because my kids don't like sauces, and I don't need the extra carbs of pasta.  But if you wanted to make a grown up meal with them I would serve them on penne and topped with a light cream sauce or Greek yogurt with mint.

you need to really dice the tomato up finely

the lemon zest is very important and you can use the rest of the lemon to make fresh vodka lemonade :)

the meat ball mixture will be very wet 

the Greek yogurt keeps the meatballs so moist

Ingredients:

1lb ground turkey

3 Tbsp of Greek yogurt

1/4 cup bread crumbs

1 cup finely diced tomatoes

1 egg

3 Tbsp of diced fresh basil

1 Tbsp of fresh diced parsley

1 Tbsp of fresh lemon zest

a pinch of salt and pepper

Directions:

Preheat the oven to 425 degrees. Combine ingredients in a bowl making sure to not over work the turkey meat.  On a parchment lined cooking sheet, form medium/small size meatballs.  Bake for 20 minutes.  Enjoy!

Giada's Herbed Quinoa

I found this tasty summer dish while aimlessly clicking through Food Network video clips. I made it tonight and so far it might be my favorite way to do quinoa.  I really would love to grow a lemon tree in my back yard. *sigh*

I pared it with a balsamic chicken and strawberry salad with crushed almonds. So so good.

Giada's Herbed Quinoa

Ingredients

• 2 3/4 cups low-sodium chicken stock
• 1/4 cup fresh lemon juice
• 1 1/2 cups quinoa

Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

SERVES 4