Two Classic SB Recipes

Tonight I made two very classic South Beach recipes for dinner. They're old stand-bys; I know they'll serve me well when I'm trying to eat healthily and cook yummy things at the same time. No introduction is really necessary, so without further ado, here are the recipes (for those who aren't familiar with standard South Beach meals) for Turkey Swedish Meatballs and Stuffed Baked Tomatoes.


Turkey Swedish Meatballs (3-4 servings)

• 3/4 tsp salt
• 1/2 tsp ground allspice
• 1/4 tsp freshly ground black pepper
• 1 pound ground turkey
• 1 tbsp extra-virgin olive oil
• 3/4 cup lower-sodium chicken broth
• 4 tbsp reduced-fat sour cream
• 2 tbsp chopped fresh parsley

Mix together salt, allspice, and pepper in a mixing bowl. Add turkey and gently mix with hands to combine (don't overmix!). Shape into 1-inch balls. Heat oil in a large skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking the pan. Using a slotted spoon, transfer meatballs to a plate. Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes. Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.

Stuffed Baked Tomatoes (4 servings)

• 4 plum tomatoes, halved lengthwise
• 3 oz shredded part-skim mozzarella (1/2 cup)
• 1/4 cup roughly chopped basil (fresh is better, but I used dried)
• 2 tbsp freshly grated parmesan cheese
• 1 garlic clove, minced
• salt and freshly ground black pepper

Heat oven to 400 degrees. Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, parmesan, garlic, and a pinch of salt and pepper. Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes.