Turkey Meatballs (21 Day Fix Approved)

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:

1. Preheat oven to 400 degrees.
2. Cover a cookie sheet with aluminum foil, spray and set aside.
3. In a large bowl, combine all ingredients and mix well.
4. Take 2 T (or half of a 1/4 cup) and roll into balls and put on cookie sheet.
5. Bake for 15-20 minutes or until cooked through.

Pulled Pork (Slow Cooker)

This recipe comes from 100 Days of Real Food and was a nice surprise. It was yummy and flavorful without being soaked in BBQ sauce or the like. I like that because then I have more diversity for the leftovers. I can make pork BBQ sandwiches, but that's not my only option. Also, it's easy to freeze shredded pork for later use. I used a bone-in "picnic" pork shoulder so I didn't cut it in half like the original recipe suggests. I also didn't use any cayenne.

Ingredients

• 3 tablespoons paprika
• 2 tablespoons salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion, peeled and cut in half
• 3 to 3 ½ pounds pork shoulder

Directions

1. In a medium bowl, mix together all of the spices with a fork.
2. Pour in the honey, vinegar, and oil and stir until well mixed.
3. Place the onion in the bottom of the slow cooker.
4. Place pork on top of onion and then pour the honey mixture over all of the pork. It will drip to the bottom.
5. Turn the slow cooker on low and cook for 7 to 8 hours or until the meat is tender enough to be shredded with a fork.

Mango Salsa Chicken (Slow Cooker)

This recipe comes from the Sisters Cafe. I buy the peach mango salsa from Costco to make this and I can make two separate meals a month or two apart. I usually have leftovers from the first batch that I freeze and add a bit more salsa to it when I reheat it. You can serve this over rice, quinoa, or just with chips.

Ingredients

• 4-5 chicken breasts
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 3 cups mango salsa
• Cumin to taste
• Lemon Pepper to taste

Directions

1. Put chicken breasts in slow cooker. Add spices. Cover and cook chicken until tender, about 6-8 hours on low. 
2. Shred chicken on a plate and return to slow cooker. Save juices in separate bowl.
3. Add corn, beans and salsa. More salsa can be added to taste. 
4. If mixture seems dry, add some of reserved juices.

Honey Lime Chicken Enchiladas

I have made this countless times and it is always a huge hit. It can also be made with shredded pork if you had leftovers from a slow cooker meal or something. I'll sometimes use a Costco rotisserie when doing chicken, for convenience. I use fresh limes because the flavor is better and there are no preservatives. I also get the flour tortillas in the refrigerated section (the ones that you have to cook before filling). They are so much better tasting and have fewer ingredients. You can also make an extra pan and freeze it prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Ingredients

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce
• 1 cup heavy cream

Directions

1. Whisk together the first four ingredients in a small bowl. 
2. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. 
3. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. 
4. Lightly grease a 9x13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. 
5. Fill tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 
6. Mix the remaining enchilada sauce with the cream and leftover marinade. 
7. Pour sauce on top of the enchiladas and sprinkle with cheese. 
8. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.