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Prepare ahead and freeze in plastic the filling so it is ready to go and easy to stuff.

Poke hole in pork loin a.
nd jam frozen stuffing in

Spicy Chicken Meatballs
(adapted from Home Cooking in Montana)
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1 large potato, peeled and boiled
2 tablespoons milk
3 garlic cloves, minced
1 tablespoon paprika
2 teaspoons cumin
cayenne pepper, to taste (optional)
salt & pepper, to taste
1/4 cup fresh parsley, chopped
1 lb ground chicken
1 egg
1/3 cup to 1/2 cup flour
oil, for frying (I used peanut oil)

Bring a pot of water to a boil. Meanwhile, wash and peel the potato. Cut the potato in four large pieces. When the water reaches a boil, toss the potato in and continue to cook until done, about 8-10 minutes. When the potato is ready, drain into a colander and transfer the potato to a large mixing bowl with the milk. With a potato masher or fork, mash the potato until smooth. Now, add the garlic, paprika, cumin, cayenne, salt, pepper, and parsley to the bowl and mix. Mix in the ground chicken and egg.

Add a half cup of flour to a bowl. With floured hands, take a tablespoon or two of the mixture, dredge it in the flour, and roll the mixture into a ball. Place each meatball on wax paper on a large baking sheet. Repeat this process until you’ve used up all the meat.

Heat an inch worth of oil in a large pot. When ready, add the meatballs to the pot. After a couple minutes, turn the meatballs over and cook on the other site. Continue frying until golden, or about 7 minutes. Serve with tomato sauce, yogurt, ketchup, or enjoy plain.

Serves 4-6

Ingredients
1/2 onion, cut into chunks
1 pound ground lamb
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1/4 teaspoon sea salt
Directions
1.Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
2.Preheat oven to 325 degrees F (165 degrees C).
3.Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7×4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
4.Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

A healthy burger that’s filling too. These are great for anyone who craves a big bite but doesn’t want the calories.

These moist, delicious Falafel burgers had a nice, spicy kick and were great with a dollop of houmous. Ideal for a relaxed meal for friends or family.’

Easily doubled
Preparation and cooking times
Preparation time 10 mins
Cook time 6 mins
Vegetarian

Ingredients – Serves 4
400g can chickpeas , rinsed and drained
garlic clove , chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread
200g tub tomato salsa , to serve
green salad , to serve
1 small red onion , roughly chopped

Method
1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Nutrition Per serving
161 kcalories, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, salt 0.36 g

Recipe from Good Food magazine, March 2008.

2 cups broccoli florets ¼ cup fresh Parmigiano Reggiano cheese
½ cup fresh parsley 2-4 tablespoons extra virgin olive oil
3 cloves garlic salt to taste
¼ cup pine nuts, toasted

Yield: 16 Servings Shopping List:Add Recipe Recipe Added!View shopping list directionsPrep: 10 min Total: Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1
Blanch the broccoli florets in salted water until crisp-tender. Drain and immediately immerse the broccoli in ice cold water to retain the bright green color.
2
Drain again, and transfer the broccoli to the work bowl of a food processor fitted with a metal blade. Add parsley, garlic, pine nuts, and Parmigiano. Pulse 7 or 8 times until a chunky paste forms.
3
Pulse again while drizzling in the olive oil. When the mixture reaches the desired consistency, stop and season to taste with salt. Store pesto in an airtight container in the refrigerator for up to one week.

Read More http://www.ivillage.com/broccoli-pesto/3-r-72554#ixzz1H4pfW7Hr
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1 16-ounce bag jumbo marshmallows 2 cups creamy vanilla ice cream
2 cups whole milk 1 tablespoon sour cream

Yield: 4 Servings Shopping List:Add Recipe Recipe Added!View shopping list directionsTotal: Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1
Preheat the broiler.
2
Reserve 4 marshmallows for garnish. Spread out the remaining marshmallows on a baking sheet in a single layer. Place the sheet under the broiler and cook, stirring once or twice, until completely charred, 2 to 3 minutes. Remove from the oven and set aside to cool.
3
Repeat with the remaining 4 marshmallows, but cook just until toasted slightly golden, about 1 minute. Remove from the oven and set aside to cool.
4
Add the milk, ice cream, sour cream, and burnt marshmallows to a blender. Blend for 5 minutes.
5
Pour into four 8-ounce glasses and garnish each glass with a golden marshmallow.

Read More http://www.ivillage.com/toasted-marshmallow-shake/3-r-328295#ixzz1H4oESId1
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Unsalted butter for greasing, plus 4 tablespoons 3 cups heavy cream
1 pound elbow macaroni 1/2 cup half-and-half
1 pound small to medium shrimp, shelled and deveined Salt and freshly ground pepper
3 large carrots, cut into medium dice 1 1/2 cups shredded Swiss cheese
1 large onion, cut into medium dice 6 egg yolks
1 cup thinly sliced white mushrooms 5 tablespoons finely chopped fresh flat-leaf parsley

Yield: 6 to 8 Servings Shopping List:Add Recipe Recipe Added!View shopping list directionsPrep: 1 hour 30 min (90 mins) Total: Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1
Preheat the oven to 400°F. Butter a 9-by-13-inch baking pan.
2
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain, rinse with cold water, and set aside.
3
Bring another pot of water to boil over high heat. Add the prawns and boil until opaque, about 3 minutes. Drain and set aside.
4
In a large pot over medium-high heat, combine the butter, carrots, and onion and sweat until tender, about 10 minutes. Add 2 cups of the cream, half-and-half, and salt and pepper to taste. Reduce the heat and simmer until the mixture thickens, about 10 to 15 minutes. Remove from heat and stir in the cheese until creamy. Add the prawns and pasta and mix gently until well combined. Spread the mixture in the prepared dish.
5
In a bowl, using an electric mixer, beat the remaining 1 cup cream to soft peaks. Gently fold the parsley and egg yolks into the whipped cream. Pour this mixture over the macaroni mixture.
6
Bake until bubbly and golden, about 30 minutes.
7
To serve, divide among 6 to 8 dinner plates.

Read More http://www.ivillage.com/hubert-kellers-macaroni-and-cheese-0/3-r-327986#ixzz1H4mbuHbb
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