Asian Turkey Meatballs

October 19th, 2016 | Posted by Milana in Appetizers | Asian Cuisine | Lunch/Dinner - (0 Comments)


Serves:4

Yields: About 25 Meatballs (when using a 1-1/2 oz. scoop)

INGREDIENTS:

Meatballs:

1-1/2 lbs Ground Turkey

5 scallions (green onions), chopped finely

3 cloves garlic, grated or minced

3/4 cup Whole Wheat Pablo Bread Crumbs

1 egg

1-3/4 tsp sesame oil

1/4 tsp ground ginger or 1/2 tsp fresh ginger paste

3/4 tsp sea salt

1/2 tsp finely ground pepper

Sauce:

1/4 cup +2 Tbsp Sweet Chili Sauce (I get mine from Trader Joe’s)

1/4 cup Low Sodium Organic Soy Sauce or coconut aminos

3 tsp Brown Rice Vinegar

1-1/2 Tbsp Sesame Oil

2 Tbsp Organic Ketchup

3 Tbsp Brown Sugar

2 tsp tapioca flour, corn starch or arrowroot powder

DIRECTIONS:

Heat oven to 350F. In a large bowl, combine the meatball ingredients with your hands until fully incorporated. If mixture is too glutinous, lightly coat your hands with some water and continue. Form your meatballs using a small cookie scoop (I use a 1-1/2 oz. scoop) or a measuring tablespoon.

Using a large baking sheet covered with parchment paper and greased lightly with cooking spray, bake the meatballs for 20 min.

In the meantime, using a large deep pan on medium low heat, whisk all the sauce ingredients together until thickens (about 2 min). Add meatballs and toss to coat. Sprinkle Sesame seeds and serve with some fluffy rice and steamed broccoli.

Original recipe was adapted by Hungry Happens

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Rating: 5.0/5 (2 votes cast)


Cook Time: 4 Hours on High

6-8 Hours on Low

Prep Time: 10 min.

Servings: 4

INGREDIENTS:

1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into bite size chunks

1 sweet onion, minced

2 Tbsp Coconut Oil

3 Cloves Garlic, minced

1 Tbsp fresh grated Ginger

2 tsp Curry Powder

2 tsp Curry Paste (I use Thai Red Curry Paste)

2 Tbsp Garam Masala

1/2-1 tsp Ground Turmeric

1 tsp cayenne Pepper (optional)

1 (14 oz) can Coconut Milk (Light or Regular)

1/2 cup Cultured Coconut Milk Yogurt

1/4 Cup coconut creamer blend*

** scoop out the cream from a can of full fat coconut milk. Blend with 1/4 cup of regular soy milk to create consistency of half & half or heavy cream. Think out with more soy milk to get the desired consistency.

DIRECTIONS:

In a 4 cup measuring cup or medium mixing bowl. Whisk together the yogurt, garlic, ginger, spices, curry paste, coconut milk and cream blend.

Spray your crockpot with cooking spray. Layer the bottom of the pot with onions. Then your chicken, and then pour the masala mixture covering the chicken. Add your coconut oil on top. Cover and cook on high for 4 hours of 6-8 hours on low. Serve over fluffy Basmati and some delicious homemade Naan.

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Rating: 4.0/5 (3 votes cast)

 


Over the years I started to realize that conveniently available manufactured bottled dressings are just full of synthetic fillers, flavors and unnecessary ingredients. Therefore, I been making my own authentic Caesar dressing for quite a few years and it so yummy! This dressing will be a staple in your fridge. Try it today!

INGREDIENTS:

1-1/2 tsp anchovy paste or 2 fillets chopped finely

2 fresh garlic cloves, minced

1 cup organic mayonnaise

1⁄4 cup low fat buttermilk

1⁄3 cup grated parmesan cheese

2 tablespoons fresh squeezed lemon juice

2 Tsp Dijon mustard

1/4 tsp Finely ground black pepper

1 tsp Worcestershire sauce

DIRECTIONS:

Whisk all ingredients in a bowl or measuring cup and store in a glass jar with a tight fitting cap in the fridge for up to 3 weeks. Enjoy!

**adapated recipe from FOOD.

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Rating: 5.0/5 (2 votes cast)

  

Yields: 8 Servings

INGREDIENTS:

3 Tbsp Avocado Oil

1/2 cup White Whole Wheat Flour (for dredging)

Salt and pepper to taste

1/2 tsp oregano

1/2 tsp dried basil

4 Boneless, Skinless Chicken Breasts (Butterflied, pounded to 1/4″ thickness and cut in half)

3 Eggs plus 3 Tbsp of water (whisked)

3 Garlic Cloves, minced

1 cup White Cooking Wine

1 Cup Low Sodium Homemade Chicken Stock or Broth

2 Lemons (zest and juice)

2/3 cups Capers (optional)

1 Cup Fresh Chopped Parsley, divided

4 Tbsp Vegan Shortening

DIRECTIONS:

Heat a large deep sauté pan with the avocado oil on medium/high heat.

Season your flour with salt, pepper, oregano and basil. Dredge chicken lightly in the flour. Set aside. Using 1/2 of the chopped parsley ( reserve the rest for sauce and garnish), whisk in to the egg wash. Dip chicken breasts into the egg wash and carefully lay it into the pan. Cook 2 min until golden brown, flip and cook an additional 2 minutes. Set aside on a plate. The chicken will finish cooking in the sauce. 

Add the minced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 2 minutes. 

Add the lemon zest, parsley, vegan butter and swirl to emulsify. Place the chicken back into the pan with the sauce, close lid and cook for 15 min on low heat. Serve with favorite pasta, steamed broccoli, and a salad. Enjoy!

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Rating: 5.0/5 (2 votes cast)

Chicken Marsala

September 4th, 2014 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

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Makes 8 servings

INGREDIENTS:

4 Boneless, Skinless Chicken Breasts
1/2 Cup White Whole Wheat Flour
1 Tbsp Paprika
1-1/2 tsp Ground Turmeric
1/4 tsp Finely Ground Black Pepper
2 tsp Garlic Powder
1-1/2 tsp Onion Powder
1/2 tsp salt
2 tsp Dried Oregano
2 tsp Dried Thyme

2 tsp dried rosemary
1 tsp Cayenne Pepper (optional)
2 Tbsp olive oil or Avocado Oil
3 Tbsp Vegan Butter
3 Cups sliced Mushroom Caps (cremini, shitake, baby bella)
3/4 Cup Marsala Wine
1 Cup Chicken Stock
Chopped Chives for Garnish

DIRECTIONS:
Butterfly chicken breast halves and pound thin. Cutting each Butterfly down the center to give you 2 thin chicken breasts.
In a shallow bowl or plate combine the flour and all seasoning spices and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the margarine and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add another Tbsp of the margarine to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining Tbsp of margarine. Garnish with chopped chives and serve with your favorite side. Enjoy!

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Rating: 5.0/5 (2 votes cast)

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INGREDIENTS:

  • 1 Box Whole Wheat Lasagna Noodles
  • 2 Tablespoons Avocado Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 24 ounces, Baby Bella Mushrooms, Chopped
  • 2 small Zucchini, Diced
  • 1 large Eggplant unpeeled, diced in chunks
  • 1 can (28 Ounce) No Salt Added Diced Tomatoes
  • 1 can (8oz) No Salt Added Tomato Sauce
  • 1/2 cup White Cooking Wine
  • 1/4 cup Fresh Parsley, Chopped
  • 1/2 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 containers (15 ounces each) Ricotta Cheese
  • 2 whole Eggs
  • 1 box (10 oz. each) frozen chopped spinach, thawed and water pressed out
  • 1/2 cup Grated Parmesan
  • Freshly Ground Black Pepper
  • 1 pound Shredded Mozzarella Cheese

DIRECTIONS:

Heat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil or parchment paper with cooking spray in between layers to prevent sticking.

Heat olive oil in a large skillet or 4 quart dutch oven over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Add eggplant and cook an additional 3 min. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes and sauce. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, spinach, Parmesan cheese, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serves 12.

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 381.7
  Total Fat 15.4 g
  Saturated Fat 8.0 g
  Polyunsaturated Fat 0.8 g
  Monounsaturated Fat 5.4 g
  Cholesterol 60.4 mg
  Sodium 466.9 mg
  Potassium 395.3 mg
  Total Carbohydrate 38.6 g
  Dietary Fiber 8.5 g
  Sugars 5.5 g
  Protein 26.0 g
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Rating: 5.0/5 (3 votes cast)

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INGREDIENTS:
1/2 Cup Brown or regular parboiled Rice, washed* (see note)

1 -1/2 Cups White Medium Grain Rice, washed (I use Kokuho yellow)
1 Large Sweet Onion chopped
5 Bunches Cilantro, washed, dry asmuch liquid as possible on paper towel or salad spinner (chop 4 bunches finely and process 1 bunch in food processor to extract the chlorophyll for a more green pilaf)
1 Boneless, Skinless Turkey Thigh trimmed of all visible fat & chopped to 1/4″ cubes (or you may use any protein you like)

1/3 Cup Avocado Oil
1/2 Cup Homemade Chicken Stock or water (omit completely if baking with a whole chicken)
Salt & Pepper to taste
1- 9×13 Foil Pan lined with parchment paper
Cooking Spray

*Note: you may use 1 cup brown parboiled rice and 1 cup white rice just add another quarter cup of water of stock.

DIRECTIONS:
Heat oven to 350F. Mix all ingredients in a large bowl. Grease pan with cooking spray. Pour your mixture into foil pan and cover tightly with foil. Bake for 2 hours mixing the Baxsh well with a wooden spatula every 30 min. If you see that the rice is too dry after the first hour you may add more water or stock.

Serving Size: 1-1/2 cups

***Nutrition Analysis is based on usage of chicken stock.

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 103.7
  Total Fat 5.5 g
  Saturated Fat 0.7 g
  Polyunsaturated Fat 0.6 g
  Monounsaturated Fat 3.6 g
  Cholesterol 0.0 mg
  Sodium 213.1 mg
  Potassium 144.3 mg
  Total Carbohydrate 11.3 g
  Dietary Fiber 1.7 g
  Sugars 0.8 g
  Protein 3.5 g
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Rating: 4.2/5 (6 votes cast)

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INGREDIENTS:
6 Chicken Breasts, butterflied and pounded flat
2 Boxes Cremini Mushrooms (stems removed, cleaned and sliced)
1 Large Sweet Onion Chopped
10 Garlic Cloves, minced
2 tsp fresh thyme or 1 tsp dried thyme
2 tsp fresh rosemary, chopped or 1 tsp dried
Salt and pepper to taste
2 Tbsp Grapeseed Or Avocado Oil
4 Tbsp Dijon Mustard
Kitchen Twine

DIRECTIONS:
Heat 2 tbsp of oil in a large skillet over med-high heat. Once the oil is shimmering, add the mushrooms. Cook for 3-5 min and add the onions. Cook mixture until onions are soft, another 3 min or so. Add the garlic, thyme, and rosemary. Cook until the herbs and garlic are fragrant, about a min. Season to taste with salt and pepper. Remove from heat and allow to cool for a little while. Heat oven to 350F.

Meanwhile prepare the chicken breasts by butterflying, and pounding.

On your cutting board, place 2 pieces of kitchen twine down vertically. Place the prepared chicken breast on top of the kitchen twine so that there is a piece of twine at either end of the chicken breast ( the longest side of the chicken should be perpendicular to the kitchen twine). Spread some mustard evenly on the chicken breast then layer with mushroom stuffing mixture. Roll from left to right and secure with the twine. Trim the ends. Place rolls on a greased baking sheet. Spray rolls with cooking spray and sprinkle with Mrs. dash Chicken Spice and paprika. Bake for 30 min or until a meat thermometer registers 180F in the center. Remove from oven and cover with foil for 10 min. Snip off the twine before slicing. Guiltless Eating! 🙂

Nutrition Facts

User Entered Recipe

  6 Servings
Amount Per Serving
  Calories 197.6
  Total Fat 7.2 g
  Saturated Fat 1.1 g
  Polyunsaturated Fat 0.5 g
  Monounsaturated Fat 3.5 g
  Cholesterol 35.0 mg
  Sodium 972.5 mg
  Potassium 62.4 mg
  Total Carbohydrate 14.9 g
  Dietary Fiber 0.7 g
  Sugars 0.0 g
  Protein 15.6 g
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Rating: 5.0/5 (3 votes cast)

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INGREDIENTS:
1-1/2lbs Chicken Breast Tenders
2 Tbsp Grapeseed Oil or Avocado Oil
1 Cup Low Sodium Chicken Broth
1/3 Cup Fresh Squeezed Lemon Juice
1/3 Cup White Cooking Wine, chilled ( a medium to dry wine- not sweet)
1 Tbsp Italian Parsley (for garnish)
1 Cup Whole Wheat Flour
salt & pepper to taste

DIRECTIONS:
Dredge tenders in whole wheat flour and shaking off the excess. Heat 2 tbsp of oil and start adding your tenders into the pan. Sauté the chicken on med-high heat for about 3 min on each side until light brown. They will cook pretty fast since they are very thin. Remove and keep warm. Once done with all chicken. Add wine to deglaze the pan scraping all bits from the chicken and reduce. Add broth, and lemon juice. Bring to a boil and reduce by half. Season with salt and pepper to your taste. Add the chicken back to the sauce. Garnish with parsley. Guiltless Eating! 🙂

Nutrition Facts

 

User Entered Recipe
  6 Servings 
Amount Per Serving
  Calories 372.3
  Total Fat 13.3 g
  Saturated Fat 1.7 g
  Polyunsaturated Fat 1.0 g
  Monounsaturated Fat 7.0 g
  Cholesterol 100.0 mg
  Sodium 1,143.7 mg
  Potassium 79.1 mg
  Total Carbohydrate 17.6 g
  Dietary Fiber 0.7 g
  Sugars 0.3 g
  Protein 42.0 g
  Vitamin A 0.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 5.2 %
  Vitamin C 19.1 %
  Vitamin D 0.0 %
  Vitamin E 0.2 %
  Calcium 4.4 %
  Copper 1.1 %
  Folate 1.7 %
  Iron 9.0 %
  Magnesium 1.0 %
  Manganese 7.1 %
  Niacin 0.3 %
  Pantothenic Acid     0.4 %
  Phosphorus     1.1 %
  Riboflavin 0.5 %
  Selenium 1.9 %
  Thiamin 1.0 %
  Zinc 0.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

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Rating: 4.3/5 (3 votes cast)

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INGREDIENTS:
24 jumbo pasta shells, (8 ounces)
3 cups Miur Glen Organic Italian Herb Pasta Sauce
1 Large Sweet Onion, finely chopped
1 bag fresh baby spinach
2 cups chopped mushrooms
2 cups ricotta cheese
2 cups low moisture shredded mozzarella
1 large egg
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper

DIRECTIONS:

Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.

Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

Add spinach in batches and toss with tongs until wilted. Let cool. Set aside.

Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg.

Stuff each of the reserved shells with a generously with about a tablespoon of the ricotta mixture.

Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce sprinkle with mozzarella and the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.

Makes 6 Servings
NUTRITION ANALYSIS:
Serving Size: 4 Shells per person
Calories: 269 Calories
Total Fat: 5 g
Carbohydrates: 48g
Dietary Fiber: 7g
Protein: 27g

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Rating: 5.0/5 (3 votes cast)