TURKEY PESTO MEATBALLS

1 lb. lean ground turkey
1 medium egg
2 Tbsp. prepared pesto
2 Tbsp. sun dried tomatoes, chopped fine
1 Tbsp. Parmesan cheese
1/3 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder


Preheat oven to 375 F. Gently mix together all ingredients in a medium Bowl.
Spray a pan or cookie sheet with nonstick spray. Shape meat mixture into about about 12 meatballs. Bake for 22-25 minutes or until turkey is cooked through.

LINGUINE WITH PESTO AND SUN DRIED TOMATOES

8 oz. linguini, cooked and drained
2 Tbsp. prepared pesto
2 Tbsp. sun dried tomatoes, chopped 
2 cloves garlic, chopped fine
2 Tbsp. olive oil
grated Parmesan Cheese

Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, sauté garlic in olive oil for 2 minutes. Add the pesto and sun dried tomatoes. Let cook for about 1 minute. Toss with pasta. Sprinkle with Parmesan Cheese

ANY NIGHT DILLED CUCUMBERS


1 medium cucumber, peeled and sliced thin
1/3 cup white vinegar
1 Tbsp. water
1 Tbsp. sugar
1 Tbsp. oil
1/4 tsp. dried dill
salt & pepper

Mix together the vinegar, water, sugar, oil and dill to make the cucumber dressing. Sprinkle lightly with salt and pepper. Place cucumber slices in a small bowl and pour over dressing. Let sit in the refrigerate for at least 30 minutes.