Turkey Meatballs

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TURKEY MEATBALLS:

1 pound ground lean turkey
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons chopped red onion
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon basil

Preheat oven to 350. In a bowl, combined all ingredient (mix well, the ground turkey seems to be sticky), roll into 1″ balls and put onto a greased cooking sheet. Bake for 18 minutes.

Serve with spaghetti sauce (I normally make my but, this time I didn’t). When I was heating up the sauce, I added a little garlic olive oil (recipe below). Top whole wheat noodles with sauce, meatballs (unless you’re like me and like to cut them on the side), fresh basil, and parmesan. Enjoy!

For a garlic bread recipe see below!

For the original recipe check out: http://slendergrapefruit.com/2013/05/23/clean-turkey-meatball-recipe/

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Not so Leafy Salad

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NOT SO LEAFY SALAD
6 medium zucchinis spiralized
2/3 a container of baby heirloom tomatoes
2/3 a container of cherry tomatoes
4 navel oranges
1 and 1/2 bags baby spinach
2 bunches cilantro
2 bunches parsley
1/2 seeded and veined jalapeño
4 tablespoons dried (I used sweet) basil
4 small cloves garlic
Few splashes red wine vinegar

In a food processor combine spinach, parsley, cilantro, basil, jalapeño, garlic (I only have an 11 cup processor so I had to put in so much at a time then once that was blended add more to the mixture). Once blended, add a few splashes of vinegar combine. Set aside.

In a separate bowl spiralize zucchini. Once spiralized combine with mixture.

After the leafy green mixture is mixed into the zucchini. Cut tomatoes in half (for some of the larger ones I cut into 1/4) set aside some for garnish. Then peel and cut oranges into bite size pieces. Set aside some for garnish. With the rest of the tomatoes and oranges lightly mix into mixture (this is when I transferred it to my serving dish) . Top with the set aside oranges and tomatoes. (I put my in the fridge for tomorrow afternoons work pitch-in)

For the original recipe check out: http://pinterest.com/pin/268527196507003801/

Zucchini Noodles

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ZUCCHINI NOODLES:


Zucchini
Yellow squash
Olive oil

Wash and cut the ends off veggies, spiralize zucchini and squash, add noddles to pan over medium heat, add a small amount of olive oil (only a few minutes). Serve however you would like. I served it with pesto.

For the original recipe check out: http://www.twopeasandtheirpod.com/zucchini-noodles-with-pesto/

Basil Arugula Pesto Pasta

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BASIL ARUGULA PESTO:

.5 oz bag arugula (I think mine may have been a .7 oz; I also used wild arugula)
1/4 cup fresh basil (I think I put more in)
1/4 cup oil (I used the garlic oil I made posted below & more than 1/4 cup)
4 cloves garlic
3 tablespoons pine nuts
3 tablespoons parmesan cheese
1/2 lemon juiced
Salt and pepper to taste

Place all ingredients into a food processor and blend! (I have an 11-cup and I had to chop some of the arugula first to make it fit)

PASTA:
Organic whole wheat noodles
1 bunch cremini mushrooms
1 bunch white mushrooms
Tomatoes
Onions
1 lb range free chicken

For the pasta I used organic whole wheat noodles. Only ingredient is whole wheat durum.

I sautéed chicken chucks and a small amount of onions in one pan, until cooked.

In another pan, I sautéed 1 bunch of cremini mushrooms and 1 bunch white mushrooms, towards the end I added some tomatoes then combined all ingredients

for the original recipe check out: http://basil-albi.blogspot.com/2011/08/arugula-pesto.html?m=1