In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.

In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.

Yields 8 servings, 4 for Turkey Meatballs plus 4 more for other recipes like Robins Cheddar-Potato Soup

8 medium red potatoes, cut into 1-inch pieces (skin on)

6 whole cloves garlic

1 cup light sour cream

4 tablespoons chopped fresh chives

Salt and ground black pepper

Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.

Yield: 8 servings, 4 for Turkey Meatballs plus 4 more for other recipes like Robins Cheddar-Potato Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Ease of preparation: easy

2 cups broccoli florets

2 tablespoons water

Salt and pepper

Lemon wedges

In a microwaveable bowl, add broccoli florets and water. Cover and cook in microwave 2 to 3 minutes, or until crisp tender. Season with salt and pepper, to taste. Serve with lemon, if desired.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 3 minutes

Ease of preparation: easy