Meals in Mayhem

From the Welch's Kitchen

You've seen it on Meals in Mayhem, now make it at home!

Episode 4: Make a Barbecue Meatballs

Ingredients Meatballs

1 pound lean ground turkey

1 large egg

1/4 cup Welch's White Grape Juice

1/2 cup plain dry bread crumbs

1 garlic clove, minced

1 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon Dijon mustard

Sauce

3/4 cup Welch's White Grape Juice

1/2 cup ketchup

1 Tablespoon Dijon mustard

1 Tablespoon minced onion

Instructions

Preheat the oven to 350°F. Spray a 10 x 17 x1-inch jelly roll pan with cooking spray.

In a large bowl, mix the turkey, egg, bread crumbs, onion, garlic, salt, pepper, grape juice, and mustard until blended.

Moisten your hands and shape the turkey mixture into 1-inch balls. (It is important to make them all the same size so that they cook evenly.) Place the meatballs on the prepared pan so that they do not touch.

Bake the meatballs 10 to 12 minutes or until cooked through.

In a large skillet, combine the grape juice, ketchup, mustard, and onion. Bring to a simmer. Add the cooked meatballs and stir gently until the meatballs are coated with the sauce. Simmer 5 minutes. Serve warm.

Tip: Serve these as a party appetizer or for a buffet, or spoon them over brown rice for dinner.

Episode 3: Create Fizzy Punch

Ingredients

2 Bottles Welch's Sparking Grape Juice

1 Carton Welch's Passion Fruit Juice

1/2 Part Freshly Squeezed Lemon Juice

Ice

Fresh Mint Leaves (for garnish)

Sliced Lime Wheels (for garnish)

Instructions

Put sparking juice and passion fruit juice into a pretty pitcher.

Add ice.

Garnish glasses with fresh mint leaves and sliced lime wheels.

Episode 2: Make a Tasty Chicken

Ingredients

4 boneless chicken breasts

3 tablespoons butter

1/2 cup Welch's White Grape Juice

1/4 cup flour

1/2 cup chicken broth

1/4 cup half-and-half cream

1/2 teaspoon dried tarragon

Salt

Banana

Pepper

Lemon juice

Instructions

Coat chicken with mixture of flour, salt and pepper. Melt butter in skillet.

Add chicken; cook over medium-high heat until browned on both sides and cooked to desired doneness. Remove to warm plate.

Deglaze pan with grape juice and broth, loosening browned particles. Stir in tarragon and half and half cream. Cook just until slightly thickened. Season with salt and pepper; add lemon juice, to taste. Spoon sauce over chicken to serve.

On the Side:

Make a Steamed Broccoli with Raisins and Garlic:

1 large bunch of broccoli

2 tablespoons olive oil

2 cloves garlic, sliced

1/4 cup raisins

1/4 teaspoon red pepper flakes

1/2 teaspoon kosher salt

Serve with brown rice.

Episode 1: Make a Panwich

Ingredients

2 eggs, beaten

1/4 cup low-cholesterol oil

2 1/4 cup Welch's White Grape Juice

2 cups whole wheat flour

1/2 cup wheat germ

1/2 teaspoon salt

1/2 teaspoon baking soda

Peanut Butter

Banana

Instructions

Whisk together the dry ingredients in a medium-size bowl. In a separate bowl, whisk together the Welch's White Grape Juice, eggs and oil. Make a well in the center of the dry ingredients, then pour in the buttermilk mixture. Whisk gently until just combined.

Heat a large nonstick skillet over medium heat. Grease the hot skillet, then pour batter onto the skillet 1/4 cup at a time, spreading each cupful to about 4 1/2 inches in diameter with the back of a spoon. Cook the pancakes until bubbles form on the surface, about 2 minutes, then flip them and cook until golden, about 2 minutes more. Makes 16 pancakes.

Add peanut butter and bananas for a great on-the-go breakfast!