monday mommas


January 2016

Turkey Sriracha Meatballs


Sent by Amanda Ryan 



  • 19 oz. package ground turkey $4.59
  • 1 large egg $0.17
  • ½ cup plain breadcrumbs $0.17
  • 2 inches fresh ginger $0.30
  • ½ tsp soy sauce $0.02
  • 1 bunch green onions (divided) $0.69
  • Freshly cracked black pepper $0.05

Sriracha Glaze

  • 2 Tbsp soy sauce $0.20
  • 1 Tbsp rice vinegar $0.11
  • ¼ cup brown sugar $0.06
  • 2 Tbsp sriracha hot sauce $0.17
  • ½ cup water (divided)
  • 2 Tbsp cornstarch $0.12


Preheat the oven to 350 degrees. Add the ground turkey, egg, bread crumbs, soy sauce, and some freshly ground pepper to a large bowl. Peel the ginger with a vegetable peeler or by scraping the skin off with the side of a spoon. Use a small holed cheese grater to grate about two inches of the ginger straight into the bowl. Thinly slice 2-3 of the green onions and add to the bowl (save the rest for later).

Mix the ingredients in the bowl thoroughly. Shape the meat mixture into meatballs about the size of pingpong balls. You should get 25-30 meatballs, depending on the size. Arrange the meatballs on a baking sheet covered in foil and bake in the preheated oven for 25 minutes.

While the meatballs are baking, make the sriracha glaze. In a small pot combine the soy sauce, rice vinegar, brown sugar, sriracha and ¼ cup of the water. Heat and stir the mixture over medium heat until the brown sugar is dissolved. In a small bowl, stir together the remaining ¼ cup of water with the cornstarch. Pour the cornstarch slurry into the pot with the glaze. Stir to combine. Allow the mixture to come up to a simmer, at which point the glaze will thicken and become glossy.

After the meatballs are finished baking, transfer them to a large bowl and pour the glaze over top. Carefully toss the meatballs to coat in the glaze. Serve hot topped with the remaining sliced green onions.





Easy Egg Drop Soup

Egg Drop Soup above

Sent by Amanda Ryan 


  • 1 Tbsp. vegetable oil
  • 2 inches fresh ginger
  • 4 oz. fresh button mushrooms (optional)
  • 2 cups fresh baby spinach (optional)
  • ½ bunch green onions
  • 2 Tbsp chicken base
  • 8 cups water
  • 1 Tbsp corn starch
  • 1 Tbsp soy sauce
  • 2 large eggs



Peel the ginger with a vegetable peeler and then grate it into the soup pot using a fine cheese grater. Slice the green onions and mushrooms. Add them to the pot along with 1 Tbsp. of vegetable oil. Saute the vegetables over medium heat until slightly softened (5 minutes).

Add 8 cups of water, 2 Tbsp. of chicken soup base (or 2 large bouillon cubes), and one Tbsp of soy sauce. Turn the heat up to high and bring to a rolling boil.

While waiting for the soup to boil, make a slurry with the corn starch and just enough water to dissolve it (about 2 Tbsp). When the soup reaches a boil, stir in the corn starch slurry. This will thicken the soup very slightly, giving it just a tad more body than plain broth.

Whisk the two eggs in a bowl with a couple tablespoons of water. Turn the heat from the soup off and wait for it to stop boiling (one minute or less). Using a large spoon, swirl the soup in the pot and slowly drizzle in the whisked eggs. Do not stir the soup for at least one minute while the eggs set. Allow the swirling current to slow to a stop on its own.


The speed at which the soup is swirling and how quickly you pour in the eggs will determine the size of the egg “threads.” If you want larger or thicker egg threads, don’t stir the soup as fast and pour the egg in faster. Do NOT pour the eggs into a rapidly boiling soup or else it will break apart into very small pieces and you will not have egg threads.




Butternut Squash Mac and Cheese

Sent by Amanda Ryan 


  • 1½ cups butternut squash, peeled and chopped into cubes
  • ½ large sweet onion, peeled and chopped
  • 16 oz package small macaroni noodles, cooked according to package directions (use gluten free noodles, if desired)
  • ¼ cup reserved cooking liquid from noodles
  • ¼ cup raw cashews, soaked in hot water for 30 minutes
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ⅛ tsp smoked paprika
  • ⅛ tsp tumeric
  • ⅛ tsp nutmeg


Add butternut squash and onions to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender.

Meanwhile, cook macaroni noodles according to package directions. Reserve ¼ cup cooking liquid once noodles are done cooking and before draining. Place noodles back in pot and set aside.

When squash and onions are tender, drain, and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg and reserved macaroni cooking liquid. Blend until completely smooth. Use a tamper if necessary to push ingredients to the bottom of the blender.

Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.



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