Cheesy BBQ Meatballs

1 pound ground turkey
1/2 green bell pepper
1 cup shredded cheese (any kind)
2 tablespoons garlic powder
1 teaspoon ground sage
1/4 teaspoon red pepper flakes
Salt & Pepper, to taste BBQ Sauce

Put the turkey, shredded cheese, garlic powder, ground sage, red pepper flakes and salt & pepper into a large mixing bowl. Mix with a wooden spoon. Slice up the green bell pepper and stick it in the food processor. Add the bell pepper to the turkey mixture and mix away. Take out desired amounts of the meat mixture and roll into meatballs. Place the meatballs in a large pan (sprayed with Pam) and cook over medium heat. Constantly flip the meatballs around so they do not burn. After the meatballs are starting to brown, lower the heat and let them sit for a little longer in between flippings. When the meatballs are cooked (meat should be white inside), drizzle your desired amount of BBQ sauce over the meatballs and flip around so that each meatball is sufficiently covered.

So these were definitely not the best meatballs I've ever made, but they were pretty good. (This is according to my best food critic, B.) But I definitely liked the bell peppers in them. That made it very tasty. I think next time I'll add some onion and more garlic. 

These took a little more time to make since they need constant watching. Perhaps making the meat mixture and rolling them into meatballs the night before would be good. That way you can just plop them in a pan. 

Chopped Chicken Enchiladas

4 boneless, skinless chicken thighs, cooked and chopped
1/2 can of sliced black olives
1/4 cup white onion, chopped
1/4 cup shredded cheddar cheese
4 tablespoons sour cream
2 tablespoons canned diced tomatoes
2 tablespoons garlic powder
1 tablespoon taco seasoning
1 teaspoon red pepper flakes
Salt & Pepper to taste
Corn tortillas
Sour cream, for topping
Shredded cheddar cheese, for topping

PREHEAT OVEN TO 400 degrees. Put the chicken, olives and onion into a food processor and process the heck out of it. Put mixture into a medium mixing bowl. Add diced tomatoes, garlic powder, taco seasoning, red pepper flakes, salt & pepper (if needed or wanted) and mix together with a wooden spoon. Add sour cream and shredded cheese. Mix together again. Heat up those corn tortillas so they're flexible. Add chicken mixture to corn tortillas and attempt to roll. Place "rolls" into a nicely greased dish. Add copious amounts of sour cream (all over so there is no crunchiness) and shredded cheese. Place in oven for about 10-15 minutes, or until cheese is at desired cheesiness.

Two bowls? Well, my kids are picky and won't eat "black things" in their food. Their bowl has just the chicken, cheese, sour cream and a smidge of tomato in it. Extra sour cream too.

(By the way, these have not had the sour cream and cheese added yet.)

I could not believe how good these turned out, but I'm easily impressed.

I was a wee bit nervous about cooking the sour cream, but it melted to just the right consistency and made the tortillas nice and soft.

Why food process the chicken? I find that my girls will actually eat the meat if they can't tell it's meat. Plus, everything mixed better that way.

I think I just fell in love with my food processor.