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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ken Adams who wrote (21500)	6/14/2008 4:49:26 PM
From: Neeka	Read Replies (1) \| Respond to of 25073

See...........you should have grown your own. -gg-

To: Ken Adams who wrote (21500)	6/14/2008 5:49:10 PM
From: lexi2004	Respond to of 25073

Sounds like my kind of burger.:)

To: Ken Adams who wrote (21500)	6/14/2008 6:09:44 PM
From: lexi2004	Read Replies (1) \| Respond to of 25073

While looking at the Hallmark card site, I found this recipe for dad for Father's Day which I think looks good. I'd cut back on some of that sodium though. Dad's Meatball Hero This meatball hero is specially designed to include nutrients that most men don't get enough of. Treat Dad to a sandwich that he won't guess is actually good for him. MAKE-AHEAD: If you make the meatballs and sauce ahead of time and freeze them separately in single-serving portions, you can prepare this recipe one sandwich at a time. Each sandwich takes 4 meatballs and a generous 3/4 cup sauce. Total time: 1 hour 30 minutes Hands-on time: 35 minutes Average User Rating: Based on (0) reviews Ingredients: 2/3 cup canned chickpeas (4 ounces), rinsed and drained 2-1/2 teaspoons oregano 1 teaspoon ground fennel 3/4 teaspoon salt 1/2 teaspoon pepper 8 ounces lean ground sirloin 8 ounces ground turkey breast 3/4 cup quick-cooking oatmeal 2 large egg whites 2 tablespoons plus 4 teaspoons olive oil 1-1/2 cups grated carrots (5 ounces) 4 large cloves garlic, minced 1 can (28 ounces) crushed tomatoes 1 can (14.5 ounces) no-salt-added diced tomatoes 1 apple, peeled and grated 30 ounces baguette (preferably whole wheat), cut into six 7-inch lengths 6 tablespoons grated Parmesan (optional) 1. In a mini food processor, combine the chickpeas, 1/2 teaspoon of the oregano, the fennel, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Process to a coarse paste. In a large bowl, combine the beef and turkey. Add the chickpea mixture, oatmeal and egg whites, and thoroughly combine. Form into 24 meatballs. 2. In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the carrots, garlic and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until softened, about 5 minutes. 3. Add the remaining 2 teaspoons oregano, the tomatoes and apple. Bring to a boil. Reduce to a simmer, cover and cook until the carrots are soft and the flavors are blended, about 30 minutes. With a stick blender or in a food processor, blend the sauce to a coarse puree. 4. In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Add the meatballs and cook until lightly browned all over, 3 to 4 minutes. Add the sauce, reduce to a simmer and cook until the meatballs are cooked through, about 25 minutes. 5. Meanwhile, halve each length of bread horizontally. Pull out some of the bread from the center of both sides. (This reduces the calories and makes a channel for the meatballs and sauce.) Spoon some sauce on both sides of the bread. Put 4 meatballs on the bottom half and top with more sauce. Top with 1 tablespoon Parmesan if desired Makes 6 servings Each serving has: 585 calories, 13 g fat (2.3 g saturated), 35 g protein, 85 g carbohydrates (8.4 g fiber), 35 mg cholesterol, 1270 mg sodium. Good source of: thiamin, riboflavin, niacin, vitamin B12, folate, selenium, zinc. hallmarkmagazine.com