Turkey Meatballs

Standard

20140622-045952-17992208.jpg

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/

Not so Leafy Salad

Standard

20140618-193139-70299878.jpg

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/

Mexican Five Layer Dip

Standard

20140617-192055-69655017.jpg

MEXICAN FIVE LAYER DIP:

1 cup dried pinto beans
3 tomatoes seeded and chopped
1 small whiten onion chopped
3/4 cup packed cilantro, divided
2 limes
2-3 jalapeños
1/2 tsp sea salt
Pepper to taste
2 ripe avocados
6 oz reduced fat cheddar cheese
1 and 1/2 cup low day greek yogurt

Rinse dried beans, put into medium sauce pan, cover with water, bring to a boil and cook on high for two minutes. Take off stove and let beans sit for one hour.

Rinse beans, return to pan, cover with 2 inches of water above beans, bring to a boil, reduce to a low heat, cover and let cook for 1.5-2 hours (until beans are tender). Once done, set aside around 2/3 cup of the bean liquid.

In a medium bowl, combine tomatoes, onions, jalapeño, 2/3 of the cilantro, squeeze 1 lime over mixture, and salt and pepper to taste.

In a food processor add avocados, juice of one lime, the rest of the cilantro, purée until chunky, add salt and pepper to taste.

In a food processor, add beans and 1/3 cup of cooking liquid, purée, add extra liquid until desired consistency, add 1/2 tsp salt and pepper to taste, pulse to combine .

Assembling:
(I used individual cups but, you can use whatever)
Bean on bottom, sprinkle cheese on beans, layer avocado mixture on top of cheese, add Greek yogurt on top of avocado mixture, with a fork (to drain liquid) add tomato mixture on top of yogurt, serve or chill for up to 4 hours (if you layer correctly/keep air out/ do individual cups they last much longer), I garnished with organic blue and white corn chips (which I also had a bowl of for extras for dipping)

For the original recipe check out: http://dailydishrecipes.com/clean-eating-mexican-layer-dip/

Greek Chicken Lettuce Wrap

Standard

20140614-070435-25475625.jpg

GREEK CHICKEN LETTUCE WRAP:

3 lbs boneless skinless chicken breasts
2 tablespoons coconut oil
1 tablespoon + a teaspoon of oregano
1/2 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons black pepper
2 teaspoons parsley
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon thyme
1 lemon

Preheat oven to 350, mix all spices together, cut chicken into cubes, place chicken into a glass or ceramic olive oil coated dish.
Melt coconut oil, drizzle over chicken, squeeze lemon on top, sprinkle with seasoning mixture.
Bake for 30-50 minutes until chicken is cooked.

For the lettuce wraps, I just used a piece of romain lettuce, placed plain low-fat Greek yogurt on lettuce, topped with chicken, onions coated with olive oil, vinegar, and oregano, red pepper, tomatoes, and fat free feta.

For the original recipe check out: http://www.heandsheeatclean.com/2013/06/clean-eat-recipe-greek-chicken.html?m=1

Roasted Parmesan Green Beans

Image

20140611-230914-83354174.jpg ROASTED PARMESAN GREEN BEANS:

fresh green beans washed and snapped
Parmesan cheese (I used fresh grated)

Olive oil (I used the garlic olive oil recipe below)

Garlic powder

Salt and pepper to taste

Preheat oven to 425F. Coat green beans in olive oil. Sprinkle with garlic powder and minimal salt. Place on cooking dish (I covered them in the oil in the Pan

bake for 10 minutes, take out, shake around, bake for another 5 minutes (I coated with the parm then, put in for the last 5) the recipe says to put it once they are out.

For the original recipe check out: http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html

Oven Roasted Garlic and Garlic Olive Oil

Image

 

Screenshot_2014-06-09-19-39-26-1


GARLIC ROASTED OLIVE OIL:

4 cups olive oil (I used extra virgin)

8 heads of garlic

Thyme sprigs


 

Preheat oven to 300 degrees

Cut the tops of the garlic heads and place in a baking dish, place the baking dish on a cookie sheet to catch spills)

 

Pour olive oil on top of garlic heads, place desired amount of thyme on top of the olive

cover with foil, place in oven for 45 minutes (I did a little longer and let the oil cool with the garlic heads in it)

Once done, use tongs to place garlic heads onto a plate with paper towel to drain.

strain the olive oil in a fine mesh strainer, pour into a bottle/olive oil pourer to store (no need to refridgerate)

Then, you can simply pinch all the garlic out of the shells (I squeeze them directly into a food processor)

Mince the garlic (if it looks dry, I add minimal olive oil)

Finally, place into a container in the fridge and enjoy your clean eating garlic!!

For the original recipe check out: http://www.howsweeteats.com/2013/02/homemade-roasted-garlic-oil/#_a5y_p=1022272