Gluten-Free Turkey Meatballs

photo 2

Earlier this week, I didn’t know what to make for dinner. I had ground turkey in the freezer and a spaghetti squash in the fridge. Then I remembered that my friend posted Jessica Alba’s Turkey Meatballs on Facebook. It looked good and seemed simple enough to make. So with just one alteration, we had Gluten-Free Turkey Meatballs for dinner! Yay! (And this recipe made so much I had leftovers for lunch. Yummy!)

RECIPE

  • 2 pounds lean ground turkey
  • 1 cup almond meal
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 2 tablespoons Italian seasoning
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil
  • 3/4 cup low-sodium chicken broth
  1. In a large bowl, mix turkey, almond meal, carrots, zucchini, onion, eggs, Italian seasoning, and salt. Form into 1-inch balls.
  2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
  3. Add 1/2 cup of chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed.
  4. Add the remaining 1/4 cup of broth and increase heat to medium; cook, uncovered, until liquid is absorbed.
  5. Serve over spaghetti squash, zoodles (zucchini noodles), or a side of roasted veggies.

Dilled Salmon

IMG_7886

Sometimes just a piece of grilled salmon is enough. But sometimes you just want a little bite to spice things up. This Dilled Salmon adds that “umph” you need when you’re tired of plain old fish for dinner.

RECIPE

  • 2 T plain Greek yogurt
  • 1/2 tsp dill weed, fresh
  • 1/8 tsp black pepper
  • 1-1/2 tsp dijon mustard
  • 1-1/2 tsp white rice vinegar
  • 1/2 T green onion, chopped
  • 4 ounces salmon
  • 1/2 teaspoon EVOO

Preheat grill or broiler. Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion. Brush salmon with olive oil and grill. Top salmon with dill sauce and serve with roasted vegetables and brown rice. It’s a perfect gluten-free, low-carb dinner.

Asian-Inspired Flank Steak Marinade

flanksteak

I bought some flank steak and was going to just salt, pepper and throw garlic on it but then I was inspired seeing my friend make dinner one evening. She was grating ginger into some soy sauce for a marinade. It smelled really good! Too bad she didn’t invite me for dinner. 🙂 I built on that idea, did a little research, then created an Asian-Inspired Marinade for my flank steak*. My kids ate this up! I was really shocked because my kids are not beef eaters.

(*This marinade works on other beef cuts, ribs, chicken, pork, fish, tofu etc..)

RECIPE

  • 1/2 cup of low-sodium soy sauce
  • 2 T of honey (or agave nectar)
  • a juice of 1 lime
  • 1 T of olive oil
  • 1 T of sesame oil
  • 1 T of chopped garlic
  • 1 T of chopped green onions
  • 1 tsp of grated ginger (fresh)
  • 1/2 tsp of black pepper
  • 1-1/2 pounds of beef flank steak
  1. Combine all the ingredients into a bowl.
  2. Coat the steak with the marinade, cover and refrigerate for at least 3 hours (the longer the better!)
  3. Grill for 7-8 minutes per side (for medium rare).

Serve with steamed broccoli with a touch of sesame oil or sautéed mushrooms for a delicious low-carb meal. So yummy! If you have any leftovers, this would be perfect as a steak salad for lunch the next day. Toss it with my Sesame Vinaigrette dressing.

Salmon with Dill Sauce

salmon_dill

Here’s a tasty fish dish for lunch or dinner: Salmon with Dill Sauce. This low-carb, gluten-free meal is part of my clean eating challenge to each better and healthier by avoiding processed foods and hidden sugars that are found in many prepackaged sauces. This dish is simple to make and you can serve it with a side of veggies or brown rice.

RECIPE

  • 2 T plain Greek yogurt
  • 1/2 tsp dill weed, fresh (preferred, but dried is fine)
  • 1/8 tsp black pepper
  • 1-1/2 tsp dijon mustard
  • 1-1/2 tsp white rice vinegar
  • 1/2 T green onion, chopped
  • 4 ounces salmon
  • 1/2 tsp of extra virgin olive oil
  1. Preheat grill or broiler.
  2. Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion.
  3. Brush salmon with olive oil and grill. Serve salmon topped with dill sauce.

Pistachio-Crusted Cod

pistachio_cod

I love pistachios! And if it’s used to “crust” something, I’m game! It’s Lent for us Catholics and so Fish Fridays are here until Easter. The original recipe used halibut but I had cod on hand so the recipe is now called Pistachio-Crusted Cod. But you can use any kind of flaky fish such as tilapia or salmon.

Low-carb, light and gluten-free. It’s such an easy dish to make for lunch or dinner. It has dijon mustard so it’s got “bite” that goes straight up your nostrils like Mater did when he ate the “avocado ice cream” (or wasabi) in Disney’s Cars 2. Lol. 🙂

RECIPE

  • 2 Tbsp. Dijon mustard
  • 1 tsp. finely grated lemon peel
  • 1 dash sea salt
  • Ground black pepper (to taste; optional)
  • Four 4-oz. raw cod fillets (or halibut, tilapia, salmon, etc.)
  • ¼ cup raw, unsalted pistachios, finely chopped
  • 1 Tbsp. corn meal or almond meal
  • 1 Tbsp. finely chopped parsley
  1. Preheat oven to 400° F.
  2. Combine mustard, lemon peel, salt, and pepper in a small bowl.
  3. Pat the fish fillets dry with a paper towel and lay in an over-safe baking dish.
  4. Spread mustard mixture evenly on the top side of each fillet. Set aside.
  5. Combine pistachios, corn/almond meal and parsley in a medium bowl.
  6. Press pistachio mixture evenly into top side of each fillet.
  7. Bake for 8 to 10 minutes, or until halibut flakes easily when tested with a fork.

Serve with grilled vegetables and brown rice. Delicious!

Oven Baked Prawns

butterprawnsI saw this recipe for Oven Baked Prawns on a Facebook post that went viral and HAD. TO. TRY. IT! Looked so simple to make and, of course, I had to add my own spin on it. This dish is great as an appetizer at parties when your guests don’t mind getting their hands dirty or as a dinner entree.

RECIPE

  • 1 stick of butter
  • 1 lemon sliced thinly
  • 1 lb. of prawns or shrimp (shelled or not shelled, whichever you prefer)
  • 1 tsp of dried Italian spices (basil, oregano, thyme, garlic, etc.)
  • salt & pepper
  • Optional: sliced zucchini or asparagus spears
  1. Preheat oven at 350˚F.
  2. Melt the butter in a microwave-safe glass pan (about 1-2 minutes in the microwave.)
  3. Layer the lemon slices over the butter.
  4. Place the prawns over the lemon slices.
  5. Sprinkle the Italian spices, salt & pepper over the prawns.
  6. Top with veggies.
  7. Cover with foil.
  8. Bake for 15-20 minutes.
  9. Remove foil and bake for another 5-10 minutes. (You may have to move the veggies around to make sure all the prawns are cooked.)
  10. Dig in!

Slow Cooker Balsamic Chicken and Sausage

Balsamic_ChixFeeling kind of lazy to make dinner one day. So I went on fastpaleo.com and found this recipe for Slow Cooker Balsamic Chicken and Sausage. I adjusted it a little because there was just so much liquid in the end, it was like soup. Anyway, the dish was a hit for the whole family! This gluten-free and low-carb meal was so flavorful from the spices.

RECIPE

  • 4-6 chicken breasts, skinless & boneless
  • 6 fresh Italian sausages
  • 2 tsp. olive oil
  • 1 onion, thinly sliced
  • 4-6 cloves garlic, chopped
  • 2 tsp. salt
  • 1-1/2 tsp Italian seasoning
  • 1-1/2 tsp garlic powder
  • 1 – 14.5 oz cans of diced or plum tomatoes
  • 1 – 15 oz can of tomato sauce
  • 1 cup water or stock
  • 1/2 cup balsamic vinegar
  1. Lay the breasts raw in the bottom of the slow cooker and drizzle with a couple tablespoons of olive oil.
  2. Add the first round of seasonings directly onto the chicken (1 teaspoon of each: Italian seasoning, garlic powder and salt). Don’t mix, just leave it on top. During the slow cooking process, it seasons the chicken directly for perfect flavor.
  3. Lay the sausage on top of the seasoned chicken.
  4. Layer the thinly sliced onion and chopped garlic next. Then pour the diced tomatoes, tomato sauce, water/stock and balsamic vinegar into the pot.
  5. Top with a second round of seasonings, use the remaining portions. Again, don’t mix this up.
  6. Cover and set the slow cooker to high for five hours.

I served it with a side of brown rice pasta and steamed asparagus to keep it guilt-free. The next day, for left overs, I topped the chicken on a bed of greens to make a delicious salad. Yummy!

Balsa_Chix2