Turkey Meatball Vegetable Soup

From Skinnytaste

SO good!  Everett ate 2 full bowls!  But labor intensive so start early.

Mini Meatballs (I do 1 lb. ground turkey, 1-2 egg whites, 1/4 c parm, 1/3 c breadcrumbs, 1 tsp salt)
32 oz. chicken broth
1 tbsp. olive oil
1 small chopped onion
1 cup diced carrots
1/2 cup diced celery
8 oz. zucchini (about 1 large), diced
2 cups chopped spinach
2-3 garlic cloves, minced
2- 14.5 oz. cans petite diced tomatoes
Parmesan cheese round (I didn't add this)
2 bay leaves
1-1/4 tsp Italian seasoning

Make meatballs (bake at 350 for about 20 minutes) and set aside.

Heat oil in Dutch oven and add the carrots, celery, onion and garlic.  Saute until tender, about 15 minutes.  Add the broth, tomatoes, Italian seasoning, salt and pepper; cook on low about 40 minutes.

Remove the bay leaves (and rind if added), and add the meatballs, zucchini and spinach.  Cover and simmer about 10 minutes.

Serve with grated parmesan on top.

Chicken Broccoli Casserole

From @realsimplegood on Insta

Gary LOVED.

Chicken from 1 rotisserie chicken, chopped
10 pieces of bacon, diced
1 bag riced cauliflower (TJs)
4 cups chopped broccoli
2 cups mushrooms, small dice
1/4 c flour
2 tbsp. minced garlic
1.5 c almond milk
1 tsp. salt and pepper

Preheat oven to 400.  Place bacon in dutch oven and cook until just crispy.  Remove with slotted spoon and place on paper towels.

Using same pan, add mushrooms and cook for about 2 minutes.  Add in the flour and garlic and stir to mix well.  Slowly add in the milk, whisking constantly for 2 minutes.  Stir in salt and pepper.

Add the chicken, cauliflower, broccoli and bacon and stir well.  Transfer to baking dish and bake for 25 minutes.

Instant Pot "Un" Stuffed Cabbage

Photo and recipe from Skinnytaste

Yummy.  Everett had two bowls then said he wanted more after football practice. ;)

1 lb. ground turkey
1-1/4 tsp salt
1 small/medium chopped onion
2 cloves garlic, minced
1 tbsp dried marjoram
8 oz can tomato sauce
1/2 tsp paprika
1 cup beef broth (I used 1 cup vegetable broth mixed with 1.5 c water)
1 cup cooked rice
1 head cabbage, chopped (I used almost 2 full 10 oz bags of TJs shredded cabbage)

Press saute button on the instant pot.  Spray with cooking spray then add beef and salt, cook until browned, about 5 minutes.  Add the onion, garlic, marjoram and pepper and stir.  Add the tomato sauce, paprika, and broth.  Cover and cook on manual for 15 minutes.

Quick release, then add the cabbage and cook on manual for 3 minutes.  Quick release then stir in the rice.
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Instant Pot Beef Stew

Photo and recipe adapted from here

I bought an instant pot and couldn't find any recipes I really liked (I think chicken from the instant pot comes out rubbery)...until this stew!  Both kids asked me to make it again tomorrow night so I think it's a keeper.

For Stew:

2 lbs beef chuck roast, fat trimmed, cut in 1-2" pieces (I used 1.5lbs cubed stew meat)
1 medium onion, thinly sliced
2 stalks celery, sliced diagonally
6 carrots, sliced diagonally (I would maybe do even more next time- my fav part)
1 - 14.5oz can petite diced tomatoes
1/2 cup water (I used slightly less than 1/2 cup)
2 tsp salt
1 tbsp sugar

For Thickening:
2 tbsp corn starch
1/4 cup water

*Preheat oven to 400 degrees.

Put all the stew ingredients in the instant pot and stir.  Select the stew/meat setting (35 mins).  Mix the corn starch and water for thickening and set aside.

After it's done, let it sit for 10 minutes before quick releasing the steam.  After quick release is complete, stir in the corn starch mixture.  Transfer the stew to a round casserole dish and place in oven for 15 minutes, uncovered.  This thickens the gravy and caramelizes some of the meat.

Asian Meatballs

Photo & Recipe from Gimme Some Oven

Meatball Ingredients:

• 1 lb. ground pork or ground beef
• 1 tsp. sesame oil
• 1/2 cup Panko or breadcrumbs
• 1/4 tsp. ground ginger
• 2 egg whites
• 2 garlic cloves, minced
• 1/4 cup thinly-sliced green onions
• optional garnish: toasted sesame seeds, sliced scallions 

Asian Sauce Ingredients:
• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Preheat oven to 350. In a large bowl, mix together meatball ingredients until well-combined. Shape into balls and place on a greased baking sheet. Bake for 20-25 minutes (turning halfway through). While the meatballs are baking, whisk together all of the sauce ingredients until blended.

Once meatballs have finished cooking, toss them in the sauce. Serve over brown rice and broccoli.  There will be extra sauce to pour over the rice.

Lettuce Wraps (PF Changs Knock Off)

Photo and recipe from Damn Delicious

1/2 Tbsp olive oil

1 lb ground turkey 

1/2 bag spinach, chopped (optional)

2-3 garlic cloves, minced

1 onion, diced

1/4 c hoisin sauce

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 Tbsp grated ginger

1 tsp sriracha (optional)

1- 8oz can water chestnuts, drained and chopped

2 green onions, thinly sliced

1 head butter lettuce

Heat oil in a large pan over medium high heat.  Add turkey, season with salt and pepper, and cook until browned.  Add spinach and mix until wilted, if you are adding spinach- not in original recipe but adds more greens.

Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger and sriracha until onions are translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes.

Mexican Casserole

Sweet Potato Protein Brownies

1/2 cup powdered peanut butter (mixed with about 1/3 cup water to make it pb consistency)
1 scoop chocolate protein powder
150 grams (about 1/2 cup) cooked sweet potato (peel and microwave for about 3 minutes)
2 egg whites
1/4 cup honey
1/4 cup cocoa powder
2 tsp vanilla
1/2 tsp baking soda

Preheat oven to 350 and spray an 8x8 baking dish with cooking spray.

Add the sweet potato to a food processor and process until smooth.  Add the rest of the ingredients and process until batter is smooth- scrape down sides of bowl as needed.

Pour batter into prepared baking dish and bake for 25 minutes.  Cool and cut into 9 squares.  I store them in the refrigerator.

85 calories and 7 grams protein each.

Powdered PB Protein Brownies

3 egg whites
3/4 cup water
1 tsp vanilla
3/4 cup powdered peanut butter
1/2 cup cocoa powder
1 scoop chocolate protein powder
1 packet stevia
1 tsp baking soda
1/4 tsp salt
1/4 cup honey

Preheat oven to 325.  Spray an 8x8 baking dish with cooking spray.

In a small bowl, whisk together egg whites, water and vanilla.

In a large bowl, whisk together powdered pb, cocoa powder, protein powder, stevia, soda and salt.  Stir in the egg white mixture and mix well.  Stir in the honey.  Pour into prepared dish and bake for 30 minutes.  Cool and cut into 9 squares.

88 calories and 9 grams protein each.

Butternut Squash Salad with Farro and Pepitas

Photo and recipe from Smitten Kitchen

My new favorite salad- so amazing!

1 medium butternut squash, peeled and cut into cubes
2 tbsp olive oil
1 cup farro (maybe try barley next time?)
1/3 cup salted pepitas (I used about 1/4 cup salted sunflower seeds)
3 ounces crumbled feta
1 tbsp. sherry vinegar (I used red wine vinegar)
1 tbsp. water
1/2 heaping tsp. salt
1/2 tsp. granulated sugar
1/2 small red onion, finely chopped (try shallots next time)

Preheat oven to 375.  Place the squash on a large baking sheet and coat with 1 tbsp. oil.  Sprinkle with salt and pepper.  Roast until tender, about 25 minutes, turning halfway through (if you remember!).  Set aside to cool.

While squash is roasting, cook farro per package directions.  Drain and cool.

Meanwhile, in a small bowl, whisk together vinegar, water, salt and sugar.  Stir in the onion.  Set in the fridge for at least 20 minutes.

In a large bowl, mix together squash, farro, red onion and its brine, cheese and seeds.  Toss with 1 tbsp. oil.