Author: Megan

Happy Cinco De Mayo!!!!

Oh, my goodness what a time for a celebration!!!!  Who seriously doesn’t just love Mexican Food?  I mean from fresh cilantro which truly makes any dish too spicy jalapeños, delicious, creamy avocados and don’t forget about those yummy MARGARITAS!!!  Check out my previous blog Champagne Margaritas for a healthier version of margaritas, fewer calories, but loaded with FLAVOR!

One of my favorite starch side dishes is actually any form of rice.  So I thought I would change it up and really spice it up with protein, flavor, and color!!  I wanted to make traditional boring brown rice my own meatless rice bowl.

When any fresh ingredient is added to any food I believe the flavors undeniably pop and make the food taste THAT much better.

I personally like to get the quick organic brown rice at Aldi’s which takes 15 minutes to cook.  In that time I can open my can of black beans and thoroughly rinse them off and add them to a large mixing bowl.  I can also open my can of either diced tomatoes or my diced tomatoes with chili peppers.  I also during the time it takes to cook my rice I can chop my cilantro and red onion and set aside.

Now, depending on your ability to stand the spicy heat you can either/or…open a can of diced tomatoes separately and add fresh diced jalapeños.  Or you can buy a can of diced tomatoes with chili peppers.  OR if you’re really into spicy food add both the freshly diced jalapeños and diced tomatoes with chili peppers.   As I am typing this my eyes literally started to water!!!

Then you simply add your cooked rice and lightly mix all ingredients together.  I also add a bit of avocado oil or unflavored coconut oil with a splash of lime juice for a citrusy flavor.  The citrus from the lime juice really enhances the cilantro and onion in the dish!!  So, so yummy!   Simple ingredients can make extraordinary meals!

Happy Cinco De Mayo!

Ingredients:

• 1 box of brown or white quick cooking rice
• A bundle of cilantro
• 1 can of diced tomatoes or I can of diced tomatoes with chili peppers
• 1 red onion
• 1 or 2 jalapeños
• Lime juice

Sunday Dinner is always designated for family time. Families come together and gather around the table to enjoy home cooked food, great company, and great stories. Since moving out of state 4 years ago, Sunday dinners are one of the many things I miss the most when I think about how we would all gather at my parents’ house for Sunday dinners. So even now I try and carry on the “Sunday Family Tradition” to make it special and meaningful even if it’s only for my husband and me.

Sundays are for family so we power down from all electronics, talk about the week ahead and remanence on moments passed.

Feeling a bit nostalgic or perhaps I’m feeling a bit homesick and what goes together like Sunday dinners and family… none other than spaghetti and meatballs.

So, today I am sharing my turkey meatballs recipe with alternate versions for anyone suffering from any food intolerances too.

I truly love making food, even food I can’t always eat. I will still make food for my husband and family to enjoy but I will make an alternate version for myself so that I too can partake in the “same food” experience and not feel completely isolated. One of the meals I love to make are meatballs or veggie balls. My husband Ryan has seriously been requesting to me dropping hint about spaghetti and meatballs for some time and I know he likes the way I make my original meatballs versus my version I have to eat so I decided to make two pans of meatballs so we both could enjoy.

The basic difference is cheese versus no cheese added to the meat mixture when making them.

My original meatballs usually include lean ground organic beef and Parmigiano Reggiano cheese, and a blend of mozzarella cheese, fresh herbs, salt, and pepper and done. But today, I wanted to use up the lean ground turkey we had in our freezer instead and so I swapped out the meats.

Some meatballs use a mixture of meats, from ground beef, pork, veal and sausage mixed with bread crumbs, seasonings, and egg. But, I have never mixed meat to make my meatballs because I always felt it to be too dense or maybe just to rich. I also have never used bread crumbs but that’s okay because guess what they always turned out magnifico! So you can make meatballs really however you want.

Alright, so today I am giving you all my turkey meatball recipe with either homemade sauce or if you want you can always use jarred sauce…do not worry I won’t judge you. I mean, my ancestors might but I won’t! haha

I hope you all enjoy these moments with your families making new memories!
Cheers!

Ingredients:

• 1 lb. ground turkey
• 1 egg replacer or you can simply use an egg
• 2 cloves fresh minced garlic
• Tbsp fresh or dried basil, oregano, parsley
• ½ medium onion finely chopped
• 1/2 tsp. salt and pepper
• Optional: ½ c. Parmigiano Reggiano cheese and ¼ c. mozzarella cheese

Directions:

1. Preheat oven to 350 degrees
2. Get our baking sheet and lightly spray your baking sheet ahead of time.
3. In a medium bowl, add raw meat, egg or egg replacer and mix
4. Finely chop garlic and onions and add to the mixture
5. Add your fresh herbs and cheese (optional)
6. Once everything is mixed in the bowl you can either get a teaspoon to scoop out similarly sized meatballs or you can do the eyeball method and see if the meatballs all look the same size.
7. Start by scooping the meat and place in your hand. Then start rolling the meat in the palm of your hand to shape the meat into balls and place on the baking sheet.
8. Once all the meat is shaped into your perfect meatballs place in the oven and bake until the meatballs are slightly browned (not burnt). Bake for 25- 30 minutes.