May 26, 2019
Image: Recipe for a good time - clipartpanda.com
The weather is warm, the days are longer and there's a holiday on the horizon so here are three recipes that are quick and easy to make for family dinner or a weekend gathering from shoprite.com
These mushroom meatballs are easy to make and oh-so delicious. Plus if you're looking to serve a plant-powered dish that will wow all your guests, you can't go wrong with this!!
Mushroom Meatballs
INGREDIENTS
4 tablespoons vegetable oil
9 cups sliced mushrooms such as, baby bella, shiitake or white (about 24 ounces)
1 large egg
1 cup quick cooking oats
½ cup chopped walnuts
½ cup grated Parmesan cheese
½ small onion, finely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons less-sodium soy sauce
3 garlic cloves, minced
1 teaspoons dried thyme
Prep time: 20 minutes plus chilling • Bake Time: 15 minutes • Serves: 6
Per serving: 278 calories, 20g fat (3g saturated), 37mg cholesterol, 525mg sodium, 18g carbohydrates, 4g fiber, 10g protein
DIRECTIONS
1. Preheat oven to 425°.
2. Line rimmed baking pan with aluminum foil; spray with cooking spray.
3. In large skillet, heat 2 tablespoons oil over medium-high heat.
4. Add mushrooms and cook 12 minutes or until mushrooms are tender and golden brown
5. cool and chop to ¼-inch chunks.
6. In large bowl, whisk egg.
7. Add oats, walnuts, cheese, onion, parsley, soy sauce, garlic, thyme, mushrooms, ½ teaspoon each salt and pepper, and remaining 2 tablespoons oil
8. gently mix until well combined.
9. Cover with plastic wrap; refrigerate 20 minutes.
10. Form mushroom mixture into 1 ½-inch meatballs
11. place 1 inch apart on prepared pan.
12. Bake 15 minutes or until golden brown, turning once.
Makes about 18 meatballs.
Another easy party recipe makes an awesome addition to a picnic or a weekend at home
Pineapple Salmon Kabobs
INGREDIENTS
1 garlic clove, minced
½ cup pineapple juice
1/3 cup light coconut milk
¼ cup fresh lime juice
2 tablespoons grapeseed oil
2 tablespoons honey
1¼ pounds skinless salmon fillets, cut into 1 ½ -inch chunks
8 (10-inch) wooden skewers
1½ red bell peppers, cut into 1 ½ -inch pieces
¾ medium red onion, cut into 1 ½ -inch wedges, separated
2 ½ cups fresh pineapple, cut into 1 ½ -inch chunks
Vegetable oil
2 tablespoons toasted shredded coconut or coconut chips
Prep time: 30 minutes plus marinating • Chill time: 12 minutes • Serves: 4
Per serving: 398 calories, 17g fat (4g saturated), 90mg cholesterol, 86mg sodium, 28g carbohydrates, 3g fiber, 34g protein
DIRECTIONS
1. Prepare outdoor grill for direct grilling over medium high heat.
2. Soak skewers in water 20 minutes.
3. In medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil and honey.
4. Place salmon in large zip-top plastic bag, pour marinade over salmon.
5. Seal bag and refrigerate 30 minutes to marinate.
6. Remove salmon from marinade; reserve ½ cup marinade.
7. Alternately thread salmon, bell pepper, onion and pineapple onto skewers.
8. Coat grill rack with oil; reduce grill heat to medium.
9. Place kabobs on hot grill rack and cook 12 minutes, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs ¼ turn every 3 to 4 minutes.
10. Remove kabobs from grill and place on large serving plate; keep warm.
11. In small saucepan, heat reserved marinade to a boil over medium heat; boil 1 minute.
12. Drizzle marinade over kabobs and sprinkle with toasted coconut
Another favorite as the weather gets warmer is ice cream! This perfect ending for a party or just an evening at home is made from simple ingredients but requires an ice cream maker.
Homemade Strawberry Ice Cream
INGREDIENTS
1 package (16 ounces) fresh strawberries, hulled and finely chopped
1¼ cups granulated sugar
1 tablespoon fresh lemon juice
1½ teaspoons vanilla extract
1/8 teaspoon salt
2 cups whole milk
1 cup heavy cream
Prep time: 10 minutes • Serves: 8
Per serving (½ cup): 187 calories, 9g fat (5g saturated), 33mg cholesterol, 50mg sodium, 26g carbohydrates, 1g fiber 2g protein
DIRECTIONS
1. In large bowl, combine strawberries, sugar, lemon juice, vanilla extract and salt. Refrigerate 30 minutes.
2. Stir milk and cream into berry mixture until well combined.
3. Transfer berry mixture to 1 ½ -to 2-quart ice cream maker bowl and churn as manufacturer directs, about 25 minutes or until mixture is thickened to soft serve consistency.
4. If not serving right away, transfer ice cream to an airtight container; cover with plastic wrap, then seal.
5. Freeze up to 3 days.
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