Mexican Corn Salad opt

Mexican Street Corn Salad

Mexican Street Corn Salad

Who doesn't love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? This pretty corn salad is reminiscent of a crisp bite off a cob but so much easier to make. It will be a great addition to your next summer barbecue or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients
  

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup Minced Red Onion
  • 1/3 Cup Chopped Cilantro
  • 1 Clove Minced Garlic
  • 1/4 Cup Chopped Green Onions
  • 1/3 Cup Cotija or Feta Cheese

Dressing

  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions
 

  • Husk the corn and wash in cold water
  • Place directly on the grill grate over medium high heat
  • Roll the corn as it begins to lightly brown
  • Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  • Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  • Break the kernels up in the bowl with your hands.
  • Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  • Mix the dressing and place in the refrigerator along side the salad until ready to serve.
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Easy Empanada opt

Easy Empanadas

Easy Empanadas

Empanadas are a fun family project as older kids can get creative with making their fillings, younger ones might like rolling and forming the shells. Everyone loves tasting their own creations.

Ingredients
  

  • 2 Boxes of Refrigerated Pre-Made Pie Shell Dough
  • 1 Pound Ground Beef Chicken, or Pork
  • 2.5 Cups Shredded Mexican Blend Cheese
  • 1 Medium Yellow Onion chopped
  • 2 Cloves Garlic minced
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Pickled Jalapenos minced
  • 3 Ounces Tomato Paste 1 half of a small can
  • 1 Cup Diced Tomatoes fresh or canned
  • 1 Teaspoon Oregano or Approximately 1 Tablespoon of Fresh
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Black Pepper
  • 1 Egg for Eggwash

Instructions
 

  • Prepare the filling by adding the olive oil to a skillet and heat on medium
  • Add the onions and cook until translucent
  • Add the garlic let it cook for 1 minute or until you can smell it has released its scent
  • Add the meat and cook fully through
  • Add the tomato paste until incorporated with the meat
  • Add the tomatoes and the jalapenos
  • Simmer until everything is well incorporated, stir and watch the heat, cook until mixture is no longer liquid
  • Let the meat mixture cool to a warm, not hot temperature and then fold in your cheese
  • Place your dough on a lightly floured surface (unroll it if you are using the pre-made pie crust)
  • Roll the dough to 1/6 or 1/4 depending on how thick or thin you like your dough
  • If you have the empanada molds you can cut the circles with the back of the mold spread open, If you do not have the molds, you can use a biscuit cutter to make the circles, or use a knife to form a circle.
  • Place a teaspoon or so of the mixture in the center of the circle. Brush the edges with water If you are using the molds fold it over and press, then remove gently. If you are shaping by hand fold the dough over and press the edges with a fork. Regardless of which method you are using, make sure all the meat is inside the pastry with no chance of leaking out or you will have a mess when cooking.
  • Brush each empanada with the egg wash
  • To air-fry, place empanadas in a 400-degree f preheated air fryer, lined with parchment paper in a single layer not touching. Cook for 10 -11 minutes flip the empanadas very gently halfway.
  • To pan-fry, heat the oil over medium heat once the oil has reached a frying temperature. I test by dropping a tiny drop of dough in a pan if it sizzles its ready. Carefully place the empanadas in the frying pan with a spatula. Flip over once you see the sides start to brown. Cook until both sides are the color you like.
  • To bake, place a Silpat or parchment paper on a baking sheet and cook at 400-degrees f for 20 minutes until golden brown.

Video

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Zucchini Lasagna

Zucchini Lasagna Recipe

Zucchini Lasagna

The way we like our zucchini lasagna includes a little bit of pasta. So it is not carb-less it is simply low carb. This makes a healthier version of a traditional lasagna.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 444 kcal

Equipment

  • 1 Lasagna Pan
  • 1 Skillet
  • 1 Stock Pot
  • 2 Mixing Bowls

Ingredients
  

  • 2 Zucchini
  • 10 Lasagna Noodles
  • 1 Lb Ground pork
  • 1 Cup Spinach
  • 1 Cup Ricotta Cheese
  • 1 Cup Mozzarella Cheese
  • 3 Ounces Provolone Cheese
  • 1.5 Cups Tomato Sauce
  • 1 Onion
  • 1/2 Cup Mushrooms
  • 1/8 Cup Parsley
  • 1 Cup Peppers
  • 2 Garlic

Instructions
 

  • Start a stock pot of boiling salted water on the stove tor the lasagna noodles
  • Add the sausage to a hot skillet
  • Brown the sausage
  • Once the sausage has browned add the peppers and onions
  • When the peppers and onions are glistening you can add the mushrooms and the garlic
  • You water should be boiling in the pot now so add your lasagna noodles
  • Par cook the lasagna noodles they should be just bendable, do not overcook
  • Remove them carefully and place into a large mixing bowl
  • Remove the meat mixture from the skillet and place into another bowl
  • Pre-heat the oven to 350 degrees F
  • Add a small amount of sauce to the lasagna pan
  • Add in the 1st layer of noodles
  • Add dollops of ricotta so it will spread easily
  • Add some of the provolone and shredded mozzarella cheese
  • Add some of the meat mixture
  • Layer some spinach and zucchini
  • Add some sauce
  • Repeat until you have no more room or until you run out of ingredients
  • Add noodles and zucchini to the top layer
  • Top with sauce and cheese Add salt and pepper
  • Cover with aluminum foil and cook for 60 minutes uncover for another 10 minutes or until the lasagna reaches an internal temperature of 165 degrees F

Video

Notes

How you layer is up to you. As long as you add the sauce with noodles  to the bottom and end up with some noodles for the top. 
This makes 2 medium sized lasagnas 
This dish freezes well so make at least two others

Nutrition

Calories: 444kcalCarbohydrates: 34gProtein: 25gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 451mgPotassium: 664mgFiber: 3gSugar: 5gVitamin A: 1126IUVitamin C: 31mgCalcium: 256mgIron: 2mg
Keyword low carb
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Vegetarian-Carrot-Soup-

Vegetarian Carrot Ginger Soup

Vegetarian Carrot Ginger Soup

This hearty creamy soup will fill your tummy and excite your taste buds. This is the perfect soup for those who eat vegetarian or vegan because the soup is made without meat or meat stock and you can make it completely without dairy.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 164 kcal

Equipment

  • 1 Immersion Blender
  • 1 Stock Pot
  • 1 Cutting Board

Ingredients
  

  • 2 Tbsp Butter
  • 1 lb Carrot
  • 1/2 Onion
  • 1 Cup Celery
  • 1 Potato
  • 1 Tbsp Ginger Root
  • 1 Clove Garlic
  • 32 Ounces Vegetable Stock
  • 1 Tsp Black Pepper
  • 1/2 Tsp Ground Nutmeg
  • 1 Bay leaf

Instructions
 

  • Wash the carrots
  • Wash the potato
  • Wash the celery
  • Chop the celery
  • Rough cut the onions
  • Peel the carrots
  • Peel the potato
  • Chop the carrots
  • Peel and mince the ginger
  • Peel and chop the garlic
  • Melt the butter in a stock pot
  • Add the celery
  • Add the onions
  • Cook until onions are starting to glisten
  • Add the ginger
  • Once the celery has started to glisten add the garlic
  • Add the carrots and potato
  • Add the bay leaf
  • Add the nutmeg
  • Add the vegetable stock
  • Cook until carrots will break apart on the side of the pan when pressed with a fork or spoon
  • Remove the bay leaf with a slotted spoon
  • Use an immersion blender to blend all the soup until it is smooth and creamy with no lumps

Video

Notes

We made ours with real dairy butter- which is non-vegan. Our dish is vegetarian. If you are making this for a vegan make sure to use vegan butter.
If you are concerned with sodium, you can use your own vegetable stock or purchase low sodium stock. 
If you do not have an immersion blender you can let the soup cool for 20 minutes and add it to a food processor or blender- be careful this will still be very hot. 
This soup freezes and reheats well so you can double the recipe and have some ready to go. 

Nutrition

Calories: 164kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 1060mgPotassium: 692mgFiber: 5gSugar: 9gVitamin A: 19720IUVitamin C: 19mgCalcium: 63mgIron: 1mg
Keyword budget, Dinner, family, Soup, tasty, vegetable, Vegetarian
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Uncommon Ramen

Uncommon Ramen

This is not your plain old ramen noodle lunch. Although the recipe is quite simple when you use the packet of noodles from your favorite grocery store. If you eat meat, use the beef pho base and add chicken. If you prefer this to be more plant-based simply use the vegetable pho base Either way, the earthy taste of the mushrooms will add that umami flavor to what is normally a plain soup.The cilantro add brightness and if you like spice just add a little Sriracha sauce!
Prep Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine Asian
Servings 2
Calories 231 kcal

Equipment

  • 1 Small to Medium Sauce Pan

Ingredients
  

  • 1 Packet Ramen Noodles
  • 2.5 Cups Pho Broth
  • 2 Ounces Chicken cooked
  • 1/3 Cup Mushrooms
  • 1/4 Cup Red Onion
  • 2 Tbsp Green Onion
  • 1/3 Cup Cilantro

Instructions
 

  • Wash the cilantro
  • Wash the mushrooms
  • Chop the cilantro
  • Slice the onion
  • Slice the mushrooms
  • Add Pho broth and seasoning packet to a medium sized pot cook on med- high heat until it comes to a simmer
  • Add the ramen noodles and then the onion (If you like raw onion you can add 2/3rd and reserve some for after the soup is cooked)
  • Cook for 2 minutes stir the noodles to break them apart.
  • Add the pre-cooked chicken
  • Add the mushrooms
  • When the noodles are par-cooked add 1/2 the cilantro, reserving the rest for garnish
  • Turn off the heat and let it stand in the pan for 1 minute.
  • Pour everything into a bowl then add the green onion and cilantro
  • Squeeze lime over the noodles
  • Add ½ tsp of sriracha (optional) if you want a little kick. We highly recommend the sriracha.
  • Mix and enjoy

Video

Notes

You can use 1 Tbsp of Pho paste and 2.5 cups of water instead of the Pho broth 
 This recipe has lots of sodium between the Pho Broth and the Seasoning Packet.  If you want to cut some of the sodium we suggest that you omit the seasoning packet from the noodles and just using the broth. Or simply add a half packet. 
Depending on which Pho base you select the nutritional values may change. Always check the label of the product you are using in the recipe and factor that  information accordingly. 
Vegans/Vegetarian - Substitute tofu for chicken or used a plant based chicken product, Vegetable Pho in lieu of beef pho. 

Nutrition

Serving: 2gCalories: 231kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 1354mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 264IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword budget, easy, family, Lunch, Soup, Spicy
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Tofu Tikka Masala

Tofu Tikka Masala

Tofu Tikka Masala - Vegan

Tikka Masala is everyones favorite we thought why not just make it with tofu? This Indian inspired dish is tasty, and filling. Turn up the spice or tone it down depending on you palate.
Prep Time 10 minutes
Cook Time 20 minutes
Marinate 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 3
Calories 251 kcal

Equipment

  • 2 Frying Pans
  • 1 Food Processor

Ingredients
  

  • 16 oz Tofu
  • 1 Tbsp Coconut Yogurt
  • 1/2 Tsp Ginger Powder
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Garam Masala
  • 1/4 Tsp Salt
  • 3 Tsp Olive Oil
  • 28 Ounces Tomatoes
  • 1 Onion
  • 1 Tbsp Ginger Root
  • 1 Tsp Cumin Seeds
  • 4 Cloves Garlic
  • 1/2 Tsp Ground Turmeric
  • 3/4 Tsp Chili Powder
  • 2 Tsp Garam Masala
  • 1 Cup Spinach Leaves
  • Salt to taste

Instructions
 

  • For the marinade combine: The vegan yogurt, with 1/2 tsp of ginger, the 1/2 tsp of garlic. 1/4 tsp of chili powder, and 1 tsp of garam masala. Set aside.
  • Cube the tofu into small bite-sized pieces
  • Next make the Tikka Masala sauce
  • Rough chop the onion
  • Peel the ginger root
  • Mince the ginger
  • Peel and mince the garlic
  • Heat a saute' pan to medium high heat
  • Add 1 tsp of olive oil reserving the other tsp, you may also need an additional splash of olive oil depending on the size of your pan and your onion
  • Add the onions and ginger until they turn translucent
  • Add the garlic
  • Move everything off to the edges of the pan and add the cumin seeds and cook until you smell them
  • Add the tsp of garam masala, the 1/2 tsp of chili powder, and the 1/2 tsp of turmeric
  • Add the tomatoes
  • Cook for 10 minutes and then set aside to cook slightly to a warm temp
  • Heat another saute' pan, add 2 tsp of olive oil
  • Add the tofu cubes and sprinkle with a dusting of chili powder (This helps them to brown) You may also roast them in the oven or toaster oven if you prefer
  • Once the tofu is browned, remove it as you do not want to over cook it.
  • Run the warm sauce mixture that through the food processor or use an immersion blender.
  • Once the sauce is to your preferred consistency, add it to the saute' pan
  • Taste, add salt and additional levels of spice that you prefer for heat or flavor here
  • Add the cup of fresh spinach and let it wilt in the sauce
  • Add the toasted tofu to the sauce and cook it together.

Video

Notes

With this dish you can make the gravy while the tofu is marinating in the refrigerator to save time 

Nutrition

Calories: 251kcalCarbohydrates: 22gProtein: 17gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 235mgPotassium: 803mgFiber: 6gSugar: 9gVitamin A: 3300IUVitamin C: 43mgCalcium: 251mgIron: 4mg
Keyword Dinner, Fall Meal, family, Healthy, Low Calorie, Meal Prep, protein, Vegetarian
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Plated-Sausage-Pep-onion-

Sausage Peppers and Onions 

Sausage Peppers and Onions

Slowly cooking the colorful peppers, onions, and garlic will make this dish even more flavorful. Grilling the sausage until it is fully cooked and a golden brown will add an additional layer of flavor. Or you can pan fry the sausages in slices and serve w/o the bun with a side salad for less carbs and more vegetables. Approximate cost per serving is 1.27 w/o the bun.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 480 kcal

Equipment

  • 1 frying pan
  • 2 Cutting Boards 1 for vegetables and 1 for sausage
  • 1 Medium Bowl
  • 1 Small Sharpe Knife
  • 1 Chef's Knife

Ingredients
  

  • 2 Tbsp Olive Oil
  • 4 Links Italian Sausage
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Clove Garlic
  • 1 Large Onion
  • 1 Tbsp Balsamic Vinegar

Instructions
 

  • Heat 1 Tbsp of olive oil in the frying pan over medium low
    2 Tbsp Olive Oil
  • Slice the onion and peppers
    1 Green Bell Pepper, 1 Red Bell Pepper, 1 Large Onion
  • Add the onions and peppers to the frying pan
    1 Green Bell Pepper, 1 Red Bell Pepper, 1 Large Onion
  • Slow cook them in the frying pan until they are glistening
  • Chop and add the garlic to the pan
    1 Clove Garlic
  • Once the garlic is glistening remove all the vegetables from the pan and set aside
  • Add the other tablespoon of olive oil to the empty pan and turn the heat to medium
  • Add the sausage links to the pan and cook until they reach a minimum of 160 degrees F.
    4 Links Italian Sausage
  • If you want you can slice the sausages to serve w/o a bun
  • Confirm the temperature with your thermometer to make sure it is above 165 degrees F
    1 Tbsp Balsamic Vinegar
  • Add the vegetables back into the pan
  • You can finish the dish by adding the balsamic vinegar and cooking for 3-5 minutes more
  • You may serve the sliced sausage dish with a side salad, or if you want to take this dish to work add a mason jar salad

Video

Notes

Use hot or sweet sausage 
Other colors of peppers are optional
The above nutrients are calculated without the bun. If you add the bun you will need to calculate an additional 145 calories. 
If you are looking to cut some additional fat and calories substitute the pork sausages for an Italian chicken sausage. You may be able to justify having that bun after all According to nutriionix.com the following is the nutritional breakdown on the chicken sausage link. 
  • link (75g )
  • Calories from Fat 70. Calories 147.
  • 12% Total Fat 7.8g.
  • 9% Saturated Fat 1.7g.
  • 23% Cholesterol 69mg.
  • 21% Sodium 499mg.
  • 6% Potassium 224mg.
  • 0% Total Carbohydrates 0g.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 7gProtein: 17gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 85mgSodium: 823mgPotassium: 446mgFiber: 2gSugar: 4gVitamin A: 1042IUVitamin C: 66mgCalcium: 34mgIron: 2mg
Keyword budget, easy, protein
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Red lentil coconut curry 1

Red Lentil Coconut Curry 

Red Lentil Coconut Curry

With flavors like this who would miss having meat on their plates? No one that is who. This Indian inspired dish was satisfying in flavor and filled our bellies with healthy protein from the lentils.
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 453 kcal

Equipment

  • 1 Fine Mesh Colander
  • 1 Stock Pot with Cover
  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 1 Cup Red Lentils
  • 1 Tbsp Olive Oil
  • 13.5 Ounces Coconut Milk
  • 2 Cups Crushed Tomatoes
  • 2 Tsp Chili Powder
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Turmeric
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Salt
  • 1 Onion
  • 5 Cloves Garlic
  • 2 Cups Water

Instructions
 

  • Rinse the lentils
  • Rough cut the onion
  • Mince the garlic
  • Turn stove to medium to medium low heat
  • Heat the olive oil in a pot
  • Once the oil is heated add the onion
  • Cook until it is translucent
  • Add the garlic
  • Add all the dry spices and mix with the onion and garlic
  • Once you can smell them ( 60 seconds or so) Add the tomatoes
  • Add the water
  • Add the lentils
  • Bring to a boil
  • Reduce heat
  • Put the lid on and cook for 13 - 15 minutes letting the liquid reduce
  • Uncover and Stir in the coconut milk
  • Cook for 5 -7 more minutes uncovered until thickened
  • Serve over rice or eat plain with slice of warm Naan bread

Video

Notes

We use full fat coconut milk 
We served this curry over rice - Rice is not included in the nutritional value. 
You could also serve a slice of Naan Bread with it. Naan is not included in nutritional value.

Nutrition

Calories: 453kcalCarbohydrates: 46gProtein: 17gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 776mgPotassium: 1129mgFiber: 18gSugar: 8gVitamin A: 583IUVitamin C: 18mgCalcium: 111mgIron: 9mg
Keyword budget, Dinner, easy, Fall Meal, family
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Mexican Stuffed Bell Pepper w/ Ground Beef

Mexican Stuffed Bell Pepper

Mexican stuffed peppers filled with cooked ground beef, leftover chili or leftover taco meat are a great meal. Add some yellow rice to give it heartiness and top with cheese.
Course Dinner
Cuisine Mexican
Servings 6

Ingredients
  

  • 1/2 Pound Ground Beef You can substitute 1.5 cups of leftover chili or taco meat mixture
  • 1 Cup Yellow Rice
  • 1/2 Cup Shredded Cheddar Cheese
  • 6 Bell Pepper
  • 1 Onion
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil

Instructions
 

  • Par-cook the peppers first by dropping them in boiled water for a few minutes and transfer to a bowl of ice water. Or You can also microwave for a couple minutes and then drop into the bowl of ice water.
  • Add the olive oil to a fry pan and onions.
  • Sweat the onions first then and add garlic then brown the meat to the fry pan
  • Cook your rice and set aside
  • When meat is browned add all ingredients to a bowl and fold it together but reserve some cheese for the top of your peppers.
  • Fill the peppers, top with cheese and bake covered for 30 minutes and uncovered for 20-25 depending on the size of your peppers.

Notes

This recipe varies due to the size of your bell peppers, you may need to adjust the amount of beef and or rice to accommodate the size of the peppers. Not to worry because the mixture freezes well. 
Keyword Repurpose Leftovers
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Mediterranean Chicken Meatballs

Mediterranean Chicken Meatballs

Mediterranean Chicken Meatballs

These are called Kafta or Kofta depending where in the Mediterranean you are. They are usually shaped more like a sausages or little footballs. We are putting our own spin on them and making them into round meatballs. These can be served with Tzatziki or Hummus or with a Greek Salad and, or some grains. The Lebanese 7 spice make these taste amazing and so different from a traditional Italian meatball. We even freeze them for meals on nights that we won't have time to make them. They freeze quite well.
Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 160 kcal

Equipment

  • 1 Food Processor
  • 1 Baking Sheet
  • 1 Cooling rack

Ingredients
  

  • 1/2 Lb Ground Chicken
  • 2 Tbsp Parsley
  • 1 Tbsp 7 Spice Ground Cinnamon, Allspice, Coriander, Allspice, Nutmeg, Cumin and Black Pepper
  • 1/4 Onion
  • 1/2 Tsp Salt
  • 2 Tbsp Mint
  • 1 Pinch Red Pepper Flake
  • 1/2 Cup Bread Crumbs
  • 1 Egg Yolk

Instructions
 

  • Pre-heat the oven to 350 degrees F
  • Place a cooling rack directly on a baking sheet
  • Place the onion in the food processor
  • Add the parsley
  • Add the mint
  • Add the red pepper flake
  • Add the 7 spice and salt
  • Pulse until everything is chopped and incorporated
  • Add the ground chicken
  • Add the egg
  • Pulse until mixed, do not over process
  • Add 1/4 of the bread crumb and test the stickiness of the mixture. If it is too sticky to roll, add the other 1/4 of the bread crumbs
  • Remove the blade from the food processor and scoop one small handful at a time, roll the meat into balls by cupping the meat and moving both hand in opposite directions over the meat.
  • Place each ball approximately an inch apart to allow air to circulate around the entire surface.
  • Place in the oven and bake for approximately 20-25 minutes depending on the size of your balls. Internal temperature must reach 165 degrees F for the balls to be cooked properly.
  • Remove from the oven and place on your serving tray or plates

Video

Notes

We served these with homemade hummus and pita. These would be good with Tzatziki sauce or a Greek salad.

Nutrition

Calories: 160kcalCarbohydrates: 12gProtein: 13gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 97mgSodium: 462mgPotassium: 405mgFiber: 2gSugar: 1gVitamin A: 1034IUVitamin C: 6mgCalcium: 51mgIron: 2mg
Keyword chicken, easy, family, Healthy, Mediteranean
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16-11

Mediterranean Beef and Lamb Meatballs

Lebanese Beef and Lamb Meatballs

These meatballs are traditionally shaped more like little sausages. We are presenting our version of Kafta or Kofta to you as meatballs. The flavor of the ground lamb and ground beef combined with traditional Lebanese spices is perfect with a greek salad. or homemade Tzatziki sauce. You could even dip them in some homemade hummus or place inside your hummus pita sandwich.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 4
Calories 312 kcal

Equipment

  • 1 Baking Sheet
  • 1 Cooling rack
  • 1 Food Processor

Ingredients
  

  • 1/2 Lb Ground Lamb
  • 1/2 LB Ground Beef
  • 2 Tbsp Parsley
  • 1/2 Tsp Salt
  • 1 Tbsp 7 Spice Lebanese Spice mixture of Cinnamon, Coriander, Allspice, Cloves, Nutmeg, Cumin, Black Pepper
  • 2 Tbsp Mint
  • 1 Egg Yolk
  • 1 Pinch Red Pepper Flakes

Instructions
 

  • Pre-heat the oven to 350 degrees F
  • Place the cooling rack directly on the baking sheet
  • Place the onion in the food processor
  • Add the mint
  • Add the parsley
  • Add the red pepper flake
  • Add the 7 spice
  • Add the salt
  • Pulse the food processor until the onion is chopped and everything is combined
  • Add the beef and lamb
  • Add the egg yolk
  • Pulse until everything is combined, do not over mix.
  • Remove the blade from the food processor and scoop one small handful at a time, roll the meat into balls by cupping the meat and moving both hand in opposite directions over the meat.
  • Place each ball approximately an inch apart to allow air to circulate around the entire surface.
  • Place in the oven and bake for approximately 25-30 minutes depending on the size of your balls and the fat content in the meat.
  • Remove from the oven and place on your serving tray or plates

Video

Notes

Serve with a greek salad and sliced pita.  

Nutrition

Calories: 312kcalCarbohydrates: 2gProtein: 21gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 130mgSodium: 411mgPotassium: 234mgFiber: 1gSugar: 0.2gVitamin A: 1101IUVitamin C: 6mgCalcium: 40mgIron: 3mg
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Portion-Asian-Beef-

Korean Beef Rice Bowl

Korean Beef Rice Bowl

This bowl of beefy goodness has become one of our favorites. Its slightly sweet and spicy flavors keeps you craving another bite. It comes together quite quickly so it is a great meal when you are short on time or can be made up 3 days ahead for meal prep.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 413 kcal

Equipment

  • 1 frying pan
  • 1 Small to Medium Pot w Lid
  • 1 Mesh Strainer
  • 1 Cutting Board
  • 1 Chef's Knife
  • Measuring Cups Full Set, using 1/2 Cups and Full
  • Measuring Spoons Full Set
  • 1 Whisk
  • Tasting Spoons Multiples
  • 1 Potato Peeler or Zoodle Maker Tool
  • 1 Slotted Plastic Spoon
  • 1 Small Mixing Bowl
  • 1 Medium Mixing Bowl

Ingredients
  

  • 1 lb Ground Beef
  • 2 Cloves Garlic
  • 1 Tbsp Ginger Root
  • 1/4 Cup Low Sodium Soy Sauce
  • 1/4 Cup Brown Sugar
  • 1 Tsp Sesame Oil
  • 1/4 Tsp Ground Ginger
  • 1/2 Tsp Red Pepper Flake
  • 4 Tbsp Green Onion
  • 1 Cup Carrot
  • 1 Tbsp Vegetable Oil
  • 1 Cup Zucchini

Instructions
 

  • Add the brown sugar to a bowl
  • Add the soy sauce
  • Add the red pepper flake
  • Add the ground ginger
  • Add the Sesame Oil
  • Peel and mince the garlic
  • Peel the ginger with a spoon and mince
  • Add oil to the pan over medium low heat
  • Add the garlic and ginger to the warm pan
  • Once you can smell the garlic and ginger (1 min or so) Add the ground beef
  • Raise the heat to medium once all the beef is in the pan
  • Mash the beef down so that it fills the pan and will cook evenly
  • Brown the meat until there is no more noticeable pink meat
  • Add the sauce to the meat and continue cooking for 3 minutes stirring to combine
  • Remove from heat and add the green onion
  • Serve over rice or vegetables and garnish with more green onion and fresh raw carrot
  • Can be saved to be served family style for up to 3 days

Video

Notes

Add more or less red pepper flake or add Sriracha sauce to adjust the heat 
We serve this dish over Jasmine white rice  (not calculated in nutritional total) however you can serve over lettuce, pea pods, or brown rice. 
Over a cup of white  rice you will add 225 more calories  A half cup of white rice with a full serving of beef puts you right under 500 calories!

Nutrition

Calories: 413kcalCarbohydrates: 20gProtein: 22gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 684mgPotassium: 600mgFiber: 2gSugar: 16gVitamin A: 5542IUVitamin C: 9mgCalcium: 60mgIron: 3mg
Keyword budget, Dinner, easy, family, Filling, tasty
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