Turkey Balls

The key to making sure that you don't cheat when you are eating a low carb meal plan is to have lots of protein on hand.  These Turkey Balls are perfectly easy to put together and keep around when you have a craving.  Pair them with your favorite condiment, and you've got an in between meal time snack.  Or you could treat this as your dinner by adding a roasted veggie with it.

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Turkey Balls

 

1 lb. ground turkey

1 tsp. salt

1/2 tsp. pepper

1/4 cup parsley

1 cup low fat mozzarella cheese

1 tbsp. garlic powder

1 tbsp. onion powder

 

1. Preheat oven to 400 degrees.

2.  Mix all the ingredients together by hand in a large bowl.  Form into 1 inch balls and place on a baking sheet.

3.  Bake turkey balls 8 - 10 minutes.

Serve immediately or refrigerate and microwave on high for one minute when you're ready for a snack!

Cheddar Stuffed Burger & Chipotle Cream

Sometimes you just need a big ol' juicy burger!  After two weeks of eating really healthy, lean meat, my body must've been craving iron.  My taste buds were literally watering for beef!  I kept it healthy and went for it!

I made a Cheddar Stuffed Burger with Chipotle Cream and Pico de Gallo!

 

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Cheddar Stuffed Burger with Chipotle Cream & Pico de Gallo

 

Burgers:

1 lb. 96% lean ground beef

1 1/2 cups grated low fat cheddar cheese

1 tbsp.  Worcestershire sauce

1 tbsp. garlic powder

1 tsp. salt

1/2  tsp. pepper

 

Chipotle Cream:

1 cup Greek yogurt

2 tbsp. chipotles in adobo minced

1/2 fresh lime juiced

dash of salt and pepper to taste

 

Pico de Gallo:

1/2 onion

1 jalapeno pepper

2 tomatoes

1/4 cup fresh cilantro

1 lime juiced

1 tbsp. olive oil

salt and pepper to taste

 

1.  Mix all the ingredients for the burger together in a large bowl making sure not to over mix.  It will make the beef tough.  Form into four burgers.  Place in the refrigerator until you're ready to grill them.

2.  Combine all of the ingredients for the Chipotle Cream and refrigerate until ready to use.

3.  Chop all the ingredients listed for Pico de Gallo and mix together in a large bowl.  Refrigerate until you are ready to use.

4.  Preheat grill to medium-high.  Grill each burger 5-6 minutes per side.

5.  Make your burger by starting with ice burg lettuce, the burger, then top with the cream and pico de gallo.

Thai Chicken Tacos & Bahn Mi Salsa

I'm always looking for fun ways to make tacos.  We use cabbage as the tortilla all the time, plus we had chicken in the fridge.  So I thought it would be fun to make Thai Chicken Tacos.   But then I got to thinking about my Mexican inspired Turkey Taco Bites that I use a fresh pico de gallo salsa on top.  So why not make a salsa for these chicken tacos?!

I did a little research and realized that Bahn Mi is basically fresh veggies with lime, vinegar, and fish sauce, and a little sugar.  I'm mixing Thai and Vietnamese with this recipe which I'm not sure if that's legal, but it sure tastes great!

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The Bahn Mi part of the recipe is just like making any other salsa.  A little chopping and a quick marinade will bring this topping for the tacos to life!

Thai Chicken Tacos & Bahn Mi Salsa

 

1 lb. chicken breasts

3- 6 cabbage leaves

 

Thai Peanut Sauce: 

 

1/2 cup peanut butter

1 8 oz. can coconut milk

1/2 cup fresh lime

1/4 cup soy sauce

1 tbsp. agave (or you can use honey)

1 tsp. fresh garlic

1 tsp. fresh ginger

1 tbs. Sambol Oleleck  (optional..we like it hot)

 

Bahn Mi Salsa:

 

1 daikon radish diced

1 carrot pealed and diced

1 red bell pepper

3 green onions chopped

1/4 cup fresh cilantro

2 limes squeezed

2 tbsp. fish sauce

2 tbsp. rice wine vinegar

2 tbsp. soy sauce

1 tbsp. sugar

 

1. Make your Thai Peanut Sauce first so you can use this to marinate the chicken.

2. In a food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic, and ginger, then add sambol oleleck to tasten and blend together until the texture is smooth and loose.

3.  Use half of the marinade on the chicken.  Make sure to wash, then pat your chicken dry.  Coat with a little oil, salt, and pepper.   In a large resealable bag add the chicken and half the marinade.  Place in refrigerator until you're ready to grill.  You can marinate this up to 24 hours.

4.  For the Bahn Mi simply chop and dice all the vegetables and add to a large bowl with the remainder of the ingredients.  Refrigerate while you prepare the chicken.  The longer this sets the better it gets!

5.  Preheat the grill.  Cook the chicken 7 minutes per side.  Then let rest for 5 minutes before cutting.  Slice into long pieces.

6.  Build your tacos by starting with a cabbage leaf, chicken, Thai Peanut Sauce, then the Bahn Mi salsa!  ENJOY!

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