Roasted Rosemary Carrots

From Janet Wages

These can be done with regular carrots cut into sticks, way faster with baby carrots.

INGREDIENTS

1 bag (16oz) peeled baby carrots
1 ts dry Rosemary
Olive oil
Salt
Pepper
1 Lemon

DIRECTIONS

Preheat oaven at 450 degres
Toss all the ingredients in a bowl and spread evenly on a baking sheet.
Roast for 35 min aprox until carrots are soft.
Squeeze the juice of 1 lemon right before serving

Chipotle sauce

From me ;-)

INGREDIENTS

2 Tbsp olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, minced
1-3 chipotles chiles in adobo (canned), minced fine and sauce reserved
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1/2 cup beef or chicken broth

DIRECTIONS

Heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. 

Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes and beef broth. 

Mix well and add salt to taste. 

If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls.

(I like all this blended, but works perfect as is)

Turkey Ricotta meatballs in chipotle sauce

These have the be the fluffiest meatballs ever! I make them in Chipotle sauce (recipe on link) but they can be in any other sauce you want, tomato sauce for example.

From Food.com

INGREDIENTS
1 lb ground turkey breast
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh parsley
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

DIRECTIONS

Combine ground turkey with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
Heat a large nonstick skillet over medium-high heat.
Coat pan with olive oil.
Add meatballs, and brown on all sides.
Once browned  add the chipotle sauce and let the meatballs cook through in the sauce for about 15 minutes or until done.