Lean Meatballs!

Turkey-Spinach-Onion Meatballs!

These meatballs are full of flavor, great on their own or in an italian dish. I made them to top my low carb "spaghetti", which is made from baked spaghetti squash and topped with a tomato sauce.

(I also had a few of these for breakfast with a bit of cottage cheese, great high protein start to the day)

Here are the ingredients you will need...

2lbs                         Lean Ground Turkey
1/2 medium-large    Yellow Onion
1 Cup                      Spinach, Chopped
3 tbs                        Lowery's Garlic Salt
4 tbs                        Kikoman's Teriyaki Sauce and Marinade
1/2 tsp                     Ground Black Pepper
3 tbs                        Olive Oil (to coat pan)


The mixture may be made ahead of time, then refridgerated until ready to bake.


Directions:

Pre-heat oven to 400 degrees
Coat baking dish with olive oil.
Combine all remaining ingredients in large bowl
Mix thoroughly
Shape mixture in to 1 1/2" diameter balls. (makes roughly 20 meatballs)
Put in baking dish keeping close together, they should be touching.
Bake in oven for 35-40 minutes. They will be done once there is little to no liquid remaining in pan and tops are slightly browned.
Let cool for a couple minutes before serving.

Nutrition Info:

Serving size, aproximately 4 meat balls.

301  Calories per serving
   6   Carbs
24g  Fat
31g   Protein
 4g    Sugar

ENJOY!

Paleo Friendly and Post Workout Goodness

Cajun Sweet Potatoes!

Here is a side dish, you can pair it with just about any main course or even makes a great snack on it's own. It is quite versatile. I know quite a few people do not like sweet potatoes/yams but I would be curious to see how these stack up in their opinion! Definitely not your normal sweet potato.

These taste great, and are pretty simple. So let's get started!

What you will need:

2-3 Large Sweet Potatoes
1/4 Tsp Black Pepper
1/4 Tsp Cinnamon
1/4 Tsp Dried Thyme
1/4 Tsp Dried Rosemary
1/2 Tsp Garlic Powder
1/4 Tsp Paprika
1/8 Tsp Cayenne Pepper
2 Tbs Olive Oil

Directions:
1.Preheat oven to 375 Degrees F
2. Wash sweet potatoes, cut in half then lengthwise.
3. Brush sweet potatoes with olive oil until lightly coated.
3. On plate mix all spices.
4. Press cut end's into spice and rub in so the open ends are thoroughly coated.
5. Place skin side down on baking sheet.
6. Bake until tender or about 1 hour.

 Alright, so as you can see the spices don't need to be mixed perfect. Just spread it out on the potato afterwards to make sure the coating is even.

I started checking them at about 45min just to be safe, though it really doesn't hurt if they are over done. As long as they are not burnt!









<< Here is a little sneak peak at the completed ensemble.





P.S. If you do try these, please let me know what you think!

A healthy twist on a delicious anytime (or all the time) meal!

Salmon & Swiss Chard Quiche!

A delicious quiche inspired by leftovers (baked salmon) and a vegetable that I just did not know what to do with Swiss chard)! These two pare wonderfully in this crust-less quiche! With leaving the crust off we're saving the carbs for a better place than the love handles! This quiche only has 150 Calories, and 12g of protein per serving, thus just about completely guilt free!

Alright, so let's get started, first you will need the following:

1 Cup Raw Chopped Swiss Chard (Not Packed)       

1 Filet Salmon -Baked De-boned and Chopped.

(If you're not a fan of salmon feel free to replace with a cooked meat of your choice)

5 Eggs

3 Tsp Minced Garlic      

1 Cup Chopped Yellow Onion 

½ Cup Crumbled Feta

½ Tsp Ground Black Pepper             

1 Tbs Olive Oil

Start by lightly greasing (I use Pam cooking spray) a 9" Pie pan. 

Then heat the olive oil in a large skillet over medium-high heat. Add the onions and cook them while stiring occasionally until they have softened. Add in the salmon and cook until heated through (if starting cold), otherwise until mixed well. 

Stir in the chopped swiss chard and continue cooking until the chard has wilted.

Next...

In a large mixing bowl, combine the eggs, feta cheese, and black pepper.

Add spinach mixture and stir to blend. 

(Best to not think of what this resembles)

At this point it is looking quite unappetizing, but it get's much better from here!

You're almost there!

Scoop this mixture into the greased pie pan, and you're ready for the oven! 

Now, for the hardest part of all, the wait! 

You've got 30 minutes for it to go from vom to nom...

At this point you're place should be smelling quite wonderful. Anyone who does not like salmon may disagree. 

The final result should quite similar to this... now make sure you wait for it too cool a bit! 

This is another one that I like served with a small side of plain fat free greek yogurt and some salsa or hot sauce. If you want to be really naughty though try it covered with a lemon hollandaise sauce, it is wonderful!

Ridiculously Healthy Chili!

Sarah's Turkey and Black Bean Chili! 

Well, it's that time. Time for the post holiday season, get my fat ass in shape because I can't stand to look at myself anymore, and really want this new pencil skirt...okay so maybe not the last part for all, but still -lets get to it!

This is a very low calorie, low carb chili with lean protein and lots of veggies! I was originally going to make a soup but ended up with this, it's great garnished with greek yogurt, salsa, avacado slices, and feta. I have also put it on a bed of raw spinach which made it even more filling.


*P.S. I did create this one myself, so the recipe may not be in the normal format, but it's pretty much fool proof!

  Ingredients

1 pound lean ground turkey

3/4 red bell pepper chopped

3/4 green bell pepper chopped

2 green onion sliced

1 jalapeno minced

1/2 yellow onion diced

2 tbs minced garlic

1 small zucchini chopped (with skin)

2 tbls ground cumin

1 tbls garlic powder

1 tsp paprika

2 tbls lime juice

1/2 tsp sea salt

1/2 tsp black pepper

Brown ground turkey with 1/4 cup water in large pot over medium high heat.

Add minced garlic and onion and cook until softened and turkey cooked through.

Add black beans, cumin, and paprika, cook until beans are heated.

Stir in remaining veggies.

Cook until veggies have softened stirring often to prevent any sticking to pan.

Add lime juice, black pepper, salt and garlic powder.

Cook another 5-10 minutes over low-medium heat until well combined.

It is good on it's own, however I do love to add just a bit more...

So, I suggest serving with greek yogurt (nonfat plain), your favorite salsa, some avocado slices and feta! 

Feta makes everything betta!!

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