Baked Italian Turkey Meatballs

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Yield: 16

Ingredients:
1/2 loaf day old Italian French bread (remove crust)
1/4 cup milk
2 eggs
4 cloves garlic; chopped
1 tsp Salt
1 tsp Pepper
1/4 cup parsley; chopped fine
3/4 cup parmesean cheese
1 cup italian seasoned bread crumbs
2 lbs turkey meat
1/4 cup panko bread crumbs(for crust)

Steps:
1. Preheat oven to 375 degrees F. In a large bowl, mix the milk with the bread until soft. Add well beaten eggs, garlic, parsley, and season well with salt and pepper. Add turkey meat and mix with hands. Add parmesean cheese and one cup of bread crumbs.

2. Mix until everything is well combined. Refrigerate for 20 minutes. (So meatballs are moist)

3. With an icecream scoop, scoop meat and roll into ball with hands. Place on lined baking sheet, 1/2 inch apart. Sprinkle with panko breadcrumbs (to make crunchy crust). Bake for 20-25 minutes or until bottom of meatballs are brown.

Parmesan Roasted Tomatoes

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Yield: 4

Ingredients:
6 roma tomatoes
1/4 cup seasoned italian bread crumbs
1/2 tsp granulated garlic
salt & pepper to taste
2 Tbsp parmesean cheese

Steps:
1. Preheat oven to 350 degrees F. Slice tomatoes about 1/4 of an inch thick and put on greased baking sheet (grease with olive oil).

2. Sprinkle bread crumbs, granulated garlic, salt, pepper, and cheese on tomatoes. Roast for 25-30 minutes.

White Chocolate Roasted Almond Cookies

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Yield: 3 dozen

Ingredients:
1 1/2 cups flour
1/2 tsp baking soda
1/2 cup butter; room temperature
3//4 cup brown sugar
1/4 cup white sugar
1/4 tsp salt
1 egg
1 tsp vanilla extract
1 cup white chocolate chips
1/2 cup coarsley chopped roasted almonds

Steps:
1. Preheat oven to 35o degrees F. In a mediunm bowl, mix flour, baking soda, and salt. Set aside. In another medium sized bowl, mix butter, sugars, egg, and vanilla until well combined with a mixer. Once combined, add flour mixture and mix until dough starts to form.

2. Sprinkle in chocolate chips and almonds and mix with hands (so you don’t over mix).

3. In a greased cookie sheet, form dough into dough balls and place 1 inch apart on sheet. Press each dough ball with 2 fingers to spread dough out. Bake for 12-15 minutes or until golden brown.

Guacamole & Spicy Shrimp Tostadas

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Yield: 4

Ingredients:
20 medium cleaned shrimp; deveined
4 corn tortillas
1 Tbsp olive oil
1 can of refried beans
½ cup Mexican shredded cheese (I use reduced-fat)
1 cup of chopped romaine lettuce
½ cup of spicy salsa
½ tsp onion powder
1 tsp cayenne pepper
½ tsp of your favorite hot sauce (I used Tapitio)
pinch of salt and pepper

Steps:
1. Preheat oven to 400 degrees F. In medium size frying pan on medium heat, add oil, shrimp, cayenne pepper, hot sauce, onion powder, salt and pepper until shrimp is cooked (about 7 minutes).

2. Spray corn tortillas with cooking spray on both sides and season lightly with salt. Bake in oven for 8 minutes until crispy. Let cool for 5 minutes.

3. Once tortillas are cooled, add a layer of refried beans, lettuce, cheese, spicy shrimp, salsa, and top with guacamole.

Guacamole
Ingredients:
2 large avocados
½ cup white onion; chopped (you can use a red onion too!)
pinch of salt and pepper
1 tsp lemon or lime juice

Steps:
1. Cube avaocados and put in medium bowl. Add onion, lime or lemon juice, salt and pepper. Mash ingredients with fork until combined or chunky

Mediterranean Greek Salad

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Yield: 8

Ingredients:
1 1/2 cups whole grain pearl couscous
1/2 cup red quinoa
4 cups chicken broth
1 large cucumber; peeled and chopped (remove seeds)
3 tomatoes; chopped (remove seeds)
3 green onions; chopped
2 cups spinach; chopped
2 lemons
1 tbsp olive oil
Black pepper
1 tbsp fresh dill
1/2 cup feta cheese

Steps:
1. In a large pot, boil chicken broth and add couscous and quinoa. The quinoa and couscous will absorb the chicken broth so stir consistently.

2. In a large mixing bowl, add chopped cucumbers, green onions, spinach, and tomatoes. In a small bowl, squeeze the juice from lemons, add olive oil, pepper, and dill. Whisk with fork and put in fridge.

3. Once couscous is ready, let cool for 20 minutes. Add to large bowl and add in dressing. Lastly, add in feta cheese. It is best when served cold so put in fridge for another 20 minutes.