2 teaspoons salt-free garlic and herb seasoning or poultry seasoning
2 tablespoons prepared basil pesto
1/3 cup sour cream, lowfat or regular
1/2 cup coarsely chopped artichoke hearts (oil or water-packed)
1 egg white
Salt and ground black pepper
1/4 cup plus 2 tablespoons grated Parmesan, divided
2 (15-ounce) cans tomato sauce
1 teaspoon dried oregano
1/2 teaspoon salt
2 cups reduced-sodium chicken broth
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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.