2/3 lb. lean ground turkey or chicken (uncooked) 2 Tbsp green onion
minced 1/2 tsp each dried oregano and basil 2 cups white or garbanzo (chickpeas) beans
cooked (no salt added) 2 small zucchini
cut into 1/2 inch slices grated peel of 1/2 lemon 2 medium tomatoes
chopped or 1 can (14 1/2 oz) tomatoes
peeled and diced juice of 1 lemon (3 Tbsp) 2 Tbsp tomato paste mixed with 1/4 cup water 2 tsp sugar 1/4 tsp salt
Thoroughly combine ground turkey, 1 Tbsp green onion, oregano and basil. Shape into 12 meatballs, 1 inch in diameter. In large non-stick skillet, sprayed with non-stick cooking spray, brown meat on all sides over medium-high heat (10 minutes). Pour off fat. Add remaining ingredients, including 1 Tbsp green onion; bring to boil. Cover and cook over low heat for 20 to 25 minutes or until vegetables are tender, stirring occasionally.