• Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

• Cook the noodles according to the package directions.
• Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
• In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
• In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
• Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

Comments

• When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.

• Preheat broiler to high with rack 6 inches from heat
• Sprinkle chicken with most of the salt and all the black pepper
• Place flour in shallow dish
• Place eggs in another shallow dish
• Combine breadcrumbs, Parmesan, and lemon rInd in a third shallow dish
• Gently dredge tenders in flour, shaking off excess flour
• Dip tenders in egg
• Dredge in breadcrumb mixture; pressing to adhere
• Coat chicken with cooking spray
• Heat oil in a large skillet over medium high heat
• Add chicken to pan; cook 5-6 minutes on each side or until golden brown and cooked through
• Arrange green beans on a sheet tray
• Lightly coat beans with cooking spray
• Broil 5-6 minutes or until tender and slightly charred, turning beans halfway through cooking
• After broiling, toss with half the lemon juice and remaining salt
• Meanwhile, combine remaining lemon juice, mayo, ketchup, and tahini for sauce