Ingredients Jump to Instructions ↓

  1. 2 large zucchini, halved lengthwise

  2. 1 pound Turkey Sweet-N-Sour Meatballs, diced, recipe follows or crumbled cooked ground turkey

  3. 1/3 cup sour cream , lowfat or regular

  4. 1/2 cup coarsely chopped artichoke hearts (oil or water-packed)

  5. 1/4 cup plus 2 tablespoons grated Parmesan , divided

  6. 1 teaspoon dried oregano

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon ground black pepper

  9. 2 tablespoons seasoned dry bread crumbs Orzo Pesto, recipe follows

  10. 2 pounds ground turkey breast

  11. 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning

  12. 1 egg white Salt and ground black pepper

  13. 2 (15-ounce) cans tomato sauce

  14. 2 cups reduced-sodium chicken broth

  15. 1 cup chili sauce

  16. 1/2 cup cider vinegar

  17. 1/2 cup brown sugar

  18. 2 teaspoons dried thyme

  19. 12 ounces orzo pasta

  20. 2 tablespoons prepared basil pesto

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Using a spoon or melon baller , scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside. In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese , oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats. Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker . In a medium bowl, whisk together tomato sauce, broth, chili sauce , vinegar, brown sugar, and thyme . Pour mixture over meatballs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Yield: 8 servings Cook and drain orzo according to package directions. Toss with pesto and serve.


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