Meatball and Spinach No-sagna for Kevin!

This meat and spinach casserole hits the same flavor notes as lasagna, but with no noodles! Serve with a green salad and you have a wonderful meal! This is our friend Kevin's favorite dish I make, so in honor of his birthday a couple months late I made it for him last weekend when we had friends over.

Meatballs

• 1 1/2 pounds ground turkey (or you can use ground beef)
• 1 large egg
• 1/2 cup italian bread crumbs
• 1/2 onion chopped
• 4 garlic cloves finely chopped
• 1/4 cup fresh flat leaf parsley chopped
• 1/2 cup grated Parmigiano cheese
• salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon crushed hot red pepper flakes
• 1 can (14 ounce) crushed tomatoes
• 2 1/2 cups shredded italian four cheese blend

Spinach

• 2 tablespoons olive oil
• 1/2 cup onion chopped
• salt and pepper
• 2 (10 ounce) boxes chopped spinach, defrosted
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1/4 teaspoon grated nutmeg
• 1/2 cup fresh basil leaves for garnish

Directions

1. Place the ground turkey in a large mixing bowl. Add the egg, bread crumbs, onion, half of the chopped garlic, half of the parsley, the Parmigiano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes. Scoot the meatballs to the side of the skillet and add the remaining garlic and red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.
2. Heat a medium-size skillet over medium-high heat with the EVOO. Add the onion, salt and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen or paper towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture is thick. Spread the spinach mixture over the bottom of a baking dish. Top with the meatballs and the tomato sauce. Top that with the shredded italian cheese blend. Place under a pre-heated broiler about 6 inches from the heat to melt and evenly brown the cheese, about three minutes.
3. Remove the no-sagna from the broiler and garnish with lots of torn or shredded basil!
4. Enjoy

Enchilada Sauce......not from the can!

I love making enchiladas. This fall I wanted to make them but did not have any canned sauce. I thought to myself that it should not be that hard to make and I was right. Very easy, very quick, very few ingredients and very good. So stop buying canned sauce and try this simple recipe. It makes a good amount so I usually use half and then freeze the rest for next time I crave mexican food!

Ingredients

• 3 tablespoons of chili powder
• 3 tablespoons of flour
• 1 teaspoon cocoa powder
• 1/2 teaspoon garlic salt
• 1 teaspoon oregano
• 3 cups of water
• 1 (15 ounce) can tomato sauce

Directions

1. Combine all dry ingredients in a small bowl.
2. Stirring constantly slowly add water.
3. Pour into a saucepan.
4. Cook over medium heat, stirring constantly, until slightly thickened.
5. Stir in tomato sauce.
6. Use in your favorite enchilada recipe!