Turkey Meatballs and Spinach Salad

I've had a couple of much needed days off, and neglected to post, so here's something to make up for it. :)

385 calories on the plate, nummy too!

Turkey Meatballs

 6 servings (5 meatballs each)
176 calories per serving 50 calories from fat

• 1 lb. 99 % fat free turkey breast
• 1/4 c kraft parmesan
• 1 large egg
• 1/2 oatmeal
• 1Tbs chopped oregano
• 1 tbsp chopped parsley
• 1/4 tsp pepper
• 1/2 tsp salt
• 3 cloves garlic
• 1 small onion grated
• 3 tbsps ketchup
• 1 tbsp olive oil
• 1 cup chicken stock

Combine all ingredients except olive oild and chicken stock, mashe together with hands until well blended, form into 30 equal sized balls.
Heat oil in non stick skillet, add meatballs in batches browning on all sides. Once all meatballs are browned, add them all back into the skillet, do not clean out the pan, add the chicken stock and simmer until all the liquid is absorbed.

I served these "bare" with a spinach salad (recipe to follow) but you could just as easily add marinara (even use the marinara instead of the chicken stock to simmer if you wanted) and serve over whole grain pasta. The possibilities are only limited by your imagination!

Spinach Cauliflower Salad w/Strawberry Viniagrette

4 servings
46 calories each

1 bunch spinached, washed and torn into bite sized pieces
1 small head cauliflower cut into bite sized flowerettes
10 strawberries, sliced

Mix all these together and top with Strawberry Balsamic Viniagrette

Strawberry Balsamic Viniagrette

4 GENEROUS servings
73 calories each 46 calories from fat

10 strawberries
3 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Salt and pepper

blend all ingredients together until smooth, add some water if you'd like it thinnner.

911... What are the ingredients in your recipe?

I was running short on time this evening when it came time to make something for dinner at work. I have all of these amazing ingredients at my finger tips, but no way to make them work before getting to work. SO... I packed them up and brought them with me. I did combine the tuna and the mayo at home, but the rest of what you see was totally assembled at work. I suppose that is one of the blessings of being on graveyard shift.

911 Tuna Salad
1 serving 312 calories

• 1 can chunk light tuna in water
• 1 Tbsp light mayo
• 1/4 avocado chopped
• 1/4 avocado sliced*
• 1/2 stalk celery chopped
• 1/2 stalk celery sticks*
• 1/2 medium tomato chopped
• 1/2 medium tomato wedged*
• salt and pepper to taste

Combine the tuna and mayo, add the chopped veggies and mix gently to combine, fold in the chopped avocado. Season with salt and pepper.

Arrange the sliced veggies on the plate and top with the salad. Admire, then eat. :)

* you could just as easily chop the entire 1/2 avocado, celery stalk and tomato. I think half the fun of eating, and especially eating healthy is how it looks. If I'm just spooning out some glop I made from a plastic container, I'm not typically going to enjoy my meal as much as if it's visually appealing. So, my bit of advise is this: Take the time to plate your meal, enjoy the beauty in the food you create. Ultimately, you'll enjoy it all the more.


Much love,
Alisha xoxoxo

Lemon Oregano Chicken With Greek Quinoa Salad

First, a huge thank you to my friend Darin for sharing the quinoa recipe with me. I'm going to post the recipe as he he did with my notations to the side. I REALLY enjoyed this salad, and think it will be even better after a night in the refrigerator. My 2 year old loved it too, I'm so excited that he likes kalamata olives!

Greek Quinoa SaladIngredients:

3 cups vegetable stock or water  (I used water, and only 2 cups)
1 ½ cups quinoa, uncooked (reduced amount to 1 cup)
¼ cup apple cider vinegar
1 clove garlic, minced
Juice from one lemon
3 T olive oil (only used 1 1/2 tbsp)
½ cup kalamata olives (chopped)
1/3 cup fresh itilian parsley, chopped
1/3 cup fresh cilantro, chopped
1 red onion, diced (optional) - (I used 1/2 of a large one)
1 cup cherry tomatoes, sliced in half
½ cup chopped artichoke hearts (optional) (do add these, the NOT marinated kind, they are delicious!)
½ cucumber diced, (optional)
½ cup yellow bell pepper (optional) (I didn't use the yellow pepper, this had more to do with $ than with taste)
½ cup red bell pepper (optional)
½ cup feta cheese (use the reduced fat kind, it still tastes just as good, and I like feta so I used a whole 6 oz container)
Salt and pepper to taste

Preparation:
In a medium-large saucepan, cook the quinoa in vegetable stock for 15-20 minutes, until tender, stirring occasionally. Set aside and cool.
In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.
Gently toss the cooled quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the salad and gently fold in. Salt and pepper to taste. Add Feta cheese. Eat!
Prepared as I did this made (8) 1 cup servings, 205 calories, 75 calories from fat

Lemon Oregano Chicken

(4) 4 oz boneless skinless chicken breasts
Juice of 3 lemons
2 T chopped fresh oregano
1 T honey
1/2 Tbsp olive oil

Place chicken in plastic zip lock bag, or other marinating container. Mix lemon juice oregano honey and oil and pour over chicken. It may help to heat the honey somewhat so that it mixes in more easily. Let the chicken marinade in this solution for at least 20 minutes, or up to overnight in the refrigerator. Place chicken breasts in heated non stick skillet and cook until juices run clear. This would also be excellent on the grill!

4 servings, 161 calories, 58 from fat