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.
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.)
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).