Gluten-Free Turkey Meatballs

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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.
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Stuffed Bell Peppers (or Tomatoes)

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My fitness guru, ShaunT (Insanity guy), posted this recipe for Stuffed Bell Peppers on his Facebook page. It’s gluten-free, low in carbs, and absolutely delicious! I think I made it 3 times in a two-week period. 🙂

Since I’m not a big fan of bell peppers (they give me heartburn), I used giant beefsteak tomatoes instead. Worked perfectly! As for the kids? They loved it too, especially topped with cheese. Family fit dinner (or lunch) at its best!

RECIPE

  • 1 lb of ground lean turkey
  • Franks red hot sauce (optional)
  • 1/4 onion, minced
  • lemon pepper and black pepper to taste
  • 3 large bell peppers (or 6 beefsteak tomatoes), washed
  • 1 cup of chicken broth
  • 1/4 cup tomato sauce
  • 1-1/2 cups of cooked brown rice or quinoa
  • Olive oil spray
  • grated cheese (optional)
  1. Preheat oven to 400˚F.
  2. Sauté onions and hot sauce in a pan with olive oil. Add ground turkey.
  3. Season with lemon pepper and black pepper. Keep browning until the meat is completely cooked.
  4. Add the tomato sauce and 1/2 cup of chicken broth. Mix and simmer on low for 5 minutes.
  5. Stir in the cooked rice/quinoa with the meat.
  6. Cut the bell peppers in half, lengthwise, and remove all seeds. (If using tomatoes, cut the tops of the tomatoes and scoop out the flesh and seeds and save for a salad or for later use.)
  7. Place bell peppers/tomatoes in a baking dish.
  8. Spoon the meat mixture into each bell pepper/tomato. Fill as much as you can.
  9. Pour the rest of the chicken broth on the bottom of the baking dish.
  10. Optional: Put a little grated cheese over each bell pepper/tomato.
  11. Cover tight with aluminum foil and bake for about 35 minutes.

Enjoy!

Italian Stuffed Spaghetti Squash

ItalianStuffedSpagSquashThis hits the spot when you’re craving lasagna! Italian Stuffed Spaghetti Squash uses an alternate for pasta. And the best part is your kitchen smells so delicious –  like you’re baking a tray of your favorite Italian dish. Gluten-free and lower in carbs. So good!

RECIPE

  • 1 large spaghetti squash
  • 1 lb Italian sausage
  • 1/2 lb ground beef (or chicken, turkey, pork, etc.)
  • 1 tsp. of minced garlic
  •  1 jar of sugar-free spaghetti sauce of your choice (or make your own)
  • 1 tub of ricotta cheese
  • Parmesan or mozzarella cheese
  1. Cook your spaghetti squash per instruction on this link: click here.
  2. While that is cooking, make your meat sauce by first browning the meat and garlic, then adding the spaghetti sauce. Set aside.
  3. When your squash is done, cut it into two halves lengthwise. Scrape out the seeds and fill each side half way with ricotta cheese, then top with meat sauce until it’s over-filled.
  4. Top with cheese and place under the broiler for about 5-10 minutes or until the cheese has melted.
  5. Scoop out your servings and enjoy with a side of green salad!

Cowboy Chili over Quinoa

This Cowboy Chili was inspired by Heather Eats Almond Butter’s Cowboy Quinoa. It’s wintertime and I wanted to make something warm, hearty and filling for dinner (or even for lunch). Totally hits the spot!

RECIPE

Quinoa — I made my quinoa in my rice cooker and added a tablespoon of taco seasoning to give it a little flavor.

Chili

  • 1 lb. of ground meat (turkey, beef, chicken, pork… your choice)
  • 1/2 packet (or more) of taco seasoning depending on how spicy you’d like it.
  • half an onion, chopped
  • 1 tsp. garlic, chopped
  • 2 tbsp of olive oil
  • salt / pepper as needed
  • 1 can of beans (white, kidney, pinto, black, your choice)
  • half a bag of spinach
  • Optional toppings: diced avocado, sour cream, and queso fresco or any kind of cheese you prefer.
  1. In a sauce pan, sauté garlic and onions in olive oil.
  2. Brown the meat and add taco seasoning, salt and pepper to taste.
  3. Once the meat is cooked, add the beans (liquid too), and stir until beans are heated.
  4. Toss in your spinach and cover until cooked.
  5. In a bowl, scoop in some quinoa, then the chili. Top with diced avocado, sour cream and cheese.
  6. Enjoy!