Thanks much Shelley:

This morning I went to Dunkin. After that I had to go to the bakery for their home-made breadcrumbs. They are having a special sale 3 bags for 2 bucks. Not bad. I put them in big chinese containers and keep them in the fridge.

I am making turkey meatballs today. I add a half cup of breadcrumbs so they bind together.

Want to know a secret I found out to making MOIST meatballs that are bursting with flavor (not to mention lycopene???)

When I make the meatball mixture, I add some tomato paste. After everything is added, I mush the whole thing together and form them into balls.

I then cook them as usual.

When 30 minutes have past, (on a slow flame), I transfer them to paper towels so they get all the fat, juice, whatever is on them.

I then add them to the tomato sauce I have simmering on the stove.

30 more minutes.

I tell you, when you take a fork and split them, all the tomato goodness just bursts out of the meatball. Alan said "I have never tasted anything so delicious".

So it's cooked tomatoes, which is full of lycopene. And I get to eat the meatballs cause I found it they don't up my sugar.

so everybody's happy.

It's good to learn different foods that I can add to my menu.

I mean, I'm getting a bit tired of salmon.

I do like my Turbot fillet though.