…so when I saw this Fresh Whole-Wheat Pita recipe I thought why not put the meatballs and sauce from the Everyday with Rachael Ray recipe on top and put some grated parmesan and shredded mozarella cheese on top? We both loved this dish and the whole wheat pitas were delicious.
Sunday Night Dinner – Part One
I love slow-cooking on Sunday. I found this super simple Turkey Meatballs in Tomato Paprika Sauce in the new Everyday with Racheal Ray. This was so easy and quick to assemble and my only concern was the amount of paprika, yes I know paprika is in the name of the recipe but wow two tablespoons? Even when I added it in I said out loud, “wow, that’a lot of parprika,” but you know what, it was delcious and really made this dish sing. I loved how the meatballs cooked in the sauce for the six hours, keeping them moist and full of flavor.
The recipe mentions to serve it over spaghetti but then my cooking bible aka the new Cooking Light just hit the stands and I came across the Homemade Whole Wheat Pita recipes and got an idea…
Everyday with Rachael Ray Greens with Eggs and Ham Recipe
Crab Cakes and Cooking Light
This lovely Crab Cakes with Roasted Vegetables and Tangy Butter Sauce recipe was on the cover in the spring last year and it does not disappoint. What I love about Cooking Light is that even when you follow their recipes exactly you do not miss any of the flavor or fat in the dish, sure it’s a little more measuring and pairing back on fats, salt etc but I do not mind or miss it.
When I first saw this recipe I thought it was a bit much for a weeknight meal but actually it all worked out pretty quickly. While the crab cake mixture chills/melds in the fridge you can easily get your veggies ready to roast and the sauce takes four minutes on the stove! I followed the recipe exactly as said and the crab cakes were crispy and golden, the vegetables were roasted perfectly and the sauce is amazing and tangy and buttery. I did add sliced red bell peppers when I put the haricot verts in just for good nutrient measure.
I do have one note here and I’m saying this from personal experience, please, please use the good, and yes a little more expensive, real crab meat, you cannot substitute with imitation crab. I did this one time because I was trying to save a few dollars and it was a real untasty disaster.
On a scale of 1 – 10, I would give this recipe a 7.5.
Crunchy Noodle Salad with Grilled Asian Flank Steak
The Crunchy Asian Noodle Salad recipe I followed exactly except at the end added some hot red pepper flakes to give it some heat (I can’t help myself) and the Grilled Asian Flank Steak I marinated as instructed but instead of grilling I sautéed in a wok with a some freshly chopped broccoli to add even more veggie goodness to it. I also have tried the sweet slaw that accompanies the Asian flank steak recipe and it is quite delicious as well.I topped-off the meal with some fresh pineapple with toasted coconut and voila a delicious and quickly prepared meal with some serious Asian flavors.
On a scale of 1 – 10, I say 7!
What do you think of these recipes?