Turkey Meatballs

Spinach Parmesan Turkey Meatballs

Makes 36 small meatballs

Ingredients 

1.25 lbs ground turkey

1 egg

¼ cup flax seed

½ tsp garlic powder or two cloves minced

1 tsp salt

½ tsp ground black pepper

¼ tsp dried thyme leaves

½ tsp dried oregano

½ tsp chili powder

3 cups spinach, chopped fine

½ cup shredded parmesan

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and then spray with cooking spray.

2. In a bowl, mix all ingredients together by hand until well combined. Alternatively, combine all in a food processor - I usually add everything but the turkey first and then combine all. 

3. Form mixture into 1½ inch balls and place evenly on foiled baking sheet - I like to use my cookie dough scooper. 

4. Bake for 25 minutes until tops are golden brown. 

Pear Oatmeal Bowl

Ingredients

1/4 cup instant oats

1/2 cup water

1 small pear, diced

1/4 c Greek yogurt 

1 Tbsp Flax Seed

1 serving Orange Greens

1 tsp cinnamon 

1/2 tsp vanilla

Directions

1. Mix together oats, water, and pear in a large cereal bowl, microwave for 2 minutes until water is absorbed and pear softened

2. Mix in remaining ingredients

Razzleberry Syrup

2 cups frozen berry mix (such as blueberry, raspberry, blackberry)

1 cup water

1 TB cornstarch + 1 TB cold water 

2 TB honey

1/2 tsp maple flavoring

Directions

1. Add berries and 1 cup of water to small sauce pan over medium heat and bring to simmer. 

2. Dissolve cornstarch into 1 TB cold water in small bowl. Once berries have started simmering, slowly spoon some of the berry juice into the cornstarch to bring temperature up. 

3. Stir the cornstarch mixture into the pan, breaking down some of the berries in the process. Let simmer for a few minutes until it begins to thicken. 

4. Remove from heat then mix in honey and maple flavoring. Allow to cool. 

This method will also work for other frozen fruit, though you will need to increase water amounts for less juicy varieties. 

Zucchini Bread

Ingredients

2 cups whole wheat flour 

1 cup almond flour (I filled my Ninja single serve cup half way with raw almonds and pulsed until floury)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 
1/2 cup vegetable oil

1/2 cup applesauce (I used a pouch of Cinnamon Sweet Potato Carrot Applesauce)
1 cup brown sugar, packed
3 teaspoons vanilla extract
3 cups grated zucchini (about 1' long & 3" diameter squash)
1 cup chopped walnuts (optional)

1 cup chocolate chips (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. If needed, make almond flour and mix in separately before flour. 
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts/chocolate until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool

One Pot Italian Pasta

Serves 4

Ingredients

• 1/3 pound spaghetti
• 1 chicken breast, diced
• 1/2 small onion, thinly sliced
• 2 cups halved grape tomatoes
• 2-3 cups kale, coarsely chopped
• 4 cloves garlic, thinly sliced
• 1T Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 cups water
• 1 cup grated Parmesan

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, chicken, onion, tomatoes, kale, garlic, seasonings, and 2 cups water; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan.
• Serve immediately.

Adapted from: http://damndelicious.net/2014/05/16/one-pot-pasta/