These were fantastic! I didn't even need any sauce to go with these! I served it with spaghetti squash and a little Parmesan cheese. I found the original recipe at fitmomangelad.com. (Portion Fix: 4 meatballs is 1 red and 1/4 yellow.)
Bonus: I actually prepped these on Monday and put them on a sprayed cookie sheet and then put them in the freezer. I took them out this afternoon, let them thaw and then cooked them up for dinner!
Ingredients:
- 20 oz lean ground turkey
- 1 tea sea salt
- 1 tea dry mustard
- 1 tea paprika
- 1 tea parsley
- 2 cloves garlic, minced
- 2 T pasta sauce or tomato sauce, low or no sugar
- 3/4 cup quick oats
Directions:
- Preheat oven to 400 degrees.
- Cover a cookie sheet with aluminum foil, spray and set aside.
- In a large bowl, combine all ingredients and mix well.
- Take 2 T (or half of a 1/4 cup) and roll into balls and put on cookie sheet.
- Bake for 15-20 minutes or until cooked through.
Ingredients:
- 2 tsp coconut oil (or olive oil)
- 4 oz raw chicken, cubed (or 3/4 cup cooked chicken, cubed or 3/4 cup shrimp)
- 1 cup frozen mixed veggies (asparagus, broccoli, carrots, water chestnuts, mushrooms)
- 1 clove garlic, minced
- 1/8 tea of ginger
- 1/8 tea curry powder
- 1/4 cup water
- Salt to taste
Directions:
- Set out 1 cup of veggies.
- Heat skillet over medium heat.
- Add chicken and cook until white on the outside.
- Add veggies to the pan and let them cook with the chicken until veggies are thawed.
- Add garlic, ginger, and curry powder and stir.
- Add water and stir again and cook until chicken is no longer pink inside.
Ingredients:
- 1 tsp olive oil
- 1/2 medium onion
- 1 glove garlic
- 3/4 tsp chili powder
- 1/4 tsp oregano
- 1/4 tsp cumin
- 3/4 cup tomato sauce
- 1 1/2 T tomato paste
- Sea salt and pepper to taste
- 1/2 pound raw ground turkey
- Lettuce
- Tomato
- Shredded cheese
- Avocado
Directions:
- Brown turkey in a non-stick skillet over medium heat.
- When finished move turkey to a plate and cover to keep warm.
- Add 1 tsp of oil to pan (if needed).
- Add onion and garlic and cook 1 to 2 minutes.
- Add spices and cook, stirring, for about 30 seconds.
- Add tomato sauce and tomato paste and stir.
- Let simmer about 5 minutes.
- Return turkey to pan and heat through.
- Add 3/4 cup turkey mixture to salad and top with cheese and avocado.
- Save half of the mixture for leftovers!
Ingredients:
- 1 T honey
- 3 T fresh lime juice
- 1 tea chili powder
- Dash garlic powder
- 1 ½ cups cooked chicken, shredded
- 2 whole wheat fajita-sized tortillas
- 2/3 cup Monterrey Jack cheese, shredded
Directions:
- Whisk together honey, lime juice, chili powder, and garlic powder.
- Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken.
- Refrigerate and let marinate for at least a half hour, but up to 8 hours.
- Sprinkle 1/3 cup of cheese on tortilla leaving a ½ inch border around the edge.
- Top cheese with ¾ cup of chicken.
- Fold in the ends of the tortilla and roll up (it won't be easy to keep everything in because it will be full! Just go slow).
- Spray seam-side of the wrap lightly with cooking spray.
- Repeat with second tortilla.
- Heat a non-stick skillet or medium-low heat for 1 minute.
- Arrange wraps, seam-side down in pan and cook until golden brown and crisp, about 3-4 minutes per side. (Cooking them seam-side down first helps seal the edge so they don't fall apart.)
- Enjoy one and save the other for leftovers!
These are super easy and my kids love them!
Ingredients:
- 1 can coconut milk (with cream is best)
- 1-2 extra ripe bananas
- ½ T cocoa powder
Directions:
- Put all three ingredients in a blender and blend until smooth.
- Pour into Popsicle molds.
- Put in the freezer until solid.
This recipe comes from a blog called "Fix Approved". I use it as pizza sauce and as pasta sauce. It freezes well, too!
Ingredients:
- 1 (29 oz) can tomato puree
- 1 (29 oz) can crushed tomoates
- 1 T. dried basil
- 4 cloves garlic, minced
- 1 tsp. ground black pepper
- ¼ tsp. salt
- 1 T. dried oregano
- ¼ tsp. dried rosemary
Directions:
- Pour both cans of tomatoes in a large saucepan. Heat over low heat.
- Mix all of the seasonings in and stir well.
- Let sauce simmer for at least an hour.
- Enjoy!
This recipe originally came from allrecipes.com. I have been using it for at least six years! It can be served on crusty rolls topped with Provolone cheese or over salad or in a tortilla or all by itself!
Ingredients:
- 1½ cups beef broth
- 1 cup water
- 1 tea salt
- 1 tea ground black pepper
- 1 tea dried oregano
- 1 tea dried basil
- 1 tea onion powder
- 1 tea dried parsley
- 1 tea garlic powder
- 1 bay leaf
- 1 (.7 oz) package dry Italian-style dressing mix
- 1 (5 lb) chuck roast
Directions:
- In a bowl, combine broth, water, seasonings, and dressing mix. Whisk to combine.
- Place roast in slow cooker and pour dressing mixture over meat.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours (or until done).
- When done, remove bay leaf and shred with a fork.