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.

Turkey Chili Stuffed Acorn Squash

Photo and recipe adapted from skinny taste

This is my new favorite recipe.  So delicious.  Even Everett said, "mom I'm eating this SO fast because it's SO good." ;)

INGREDIENTS:

• 2 acorn squash, halved, seeded
• 1 pound ground turkey
• 1-1/2 teaspoon kosher salt
• 1/3 cup onion, chopped
• 2-3 cloves garlic, chopped
• 10 ounces canned Rotel mild tomatoes with green chilies
• 1/2 cup canned tomato sauce
• 1/2 cup water
• 1 tsp cumin
• 1/4-1/2 tsp chili powder
• 1/4 tsp paprika

DIRECTIONS:

1. Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.
2. Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
3. 
   
4. Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
5. 
   
6. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
7. 
   
8. Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, and paprika.
9. Cover and simmer over low heat about 25 minutes stirring occasionally.

You can top with cheese, but it's not necessary- so good with no toppings.