Italian Turkey Meatball Sheet Pan Dinner made with the most tender turkey meatballs and roasted vegetables for an easy one-pot meal.Italian Turkey Meatball Sheet Pan DinnerThese turkey meatballs are seasoned like Italian sausage with fennel seeds, paprika, and red pepper. They’re incredibly light and tender – the tip is adding chicken broth to the meat. I roasted them with cauliflower, broccoli, and red bell peppers, but you can use whatever you have on hand. Perfect for meal prep too! For more healthy sheet pan dinner recipes, try my Shrimp and Andouille Sheet Pan Dinner, Sheet Pan Turkey Meatloaf and Broccoli, and Sheet Pan Balsamic-Herb Chicken and Vegetables.Who says you have to eat meatballs with only sauce and spaghetti? I mean you can, but they also taste great on their own!To ensure the meatballs don’t dry out, it’s essential that you do not over-mix the turkey. If you overwork the meat mixture, the meatballs will be tough and not juicy.How to Meal Prep Sheet Pan DinnersSheet pan meatballs and vegetables is super simple to make when you don’t have a ton of time, and it’s perfect for meal prep. Just cut all the veggies and prep the meatballs the day before. Then come dinner time, line a baking sheet with foil and follow the baking instructions. The best part about sheet pan meals is that the cleanup is very fast – just trash the foil, and you’re done!Variations:Use any combination of veggies. Sweet potatoes, carrots, and zucchini would also be good choices.This dish is great on its own, or you can add a sauce and serve it over pasta if you prefer.The meatballs can also be pan-fried in 1 teaspoon of olive oil over medium-high heat for about 15 to 18 minutes until they’re cooked through. However, the mixture is fairly wet, so they do better with baking to keep their roundish shape.More Meatball Recipes You’ll Love:Italian Turkey Meatball Sheet Pan Dinner 263 Cals 26.5 Protein 14 Carbs 11.5 FatsPrep Time: 5 minsCook Time: 40 minsTotal Time: 45 minsItalian Turkey Meatball Sheet Pan Dinner made with the most tender turkey meatballs and roasted vegetables for an easy one-pot meal.10 ounces cauliflower florets10 ounces broccoli florets1 large red bell pepper, seeds removed and cut into 2 inch pieces2 tsp olive oil1 tsp kosher saltBlack pepper, to taste1/4 cup breadcrumbs, plain, seasoned or gluten-free1/4 cup chicken broth1 large egg1 tsp fennel seeds1/2 tsp sweet paprika1/2 tsp crushed red pepper1 lb 93% lean ground turkeyPreheat the oven to 400F degrees.Put the cauliflower, broccoli and peppers onto a baking sheet and mix with the oil, 1/4 tsp salt, and pepper.Spread into an even layer. Bake for 20 minutes.While the vegetables are baking, combine the breadcrumbs, chicken broth, egg, spices, and remaining 3/4 tsp salt in a large bowl and mix well to combine.Add the turkey and mix using a fork to fully combine everything, careful not to overwork. Form into 16 meatballs.After 20 minutes, remove the pan from the oven, stir, push the vegetables to one side and put the meatballs on the other side of the pan, making sure everything has a little bit of room.Bake until the meatballs are cooked through, 18 to 20 minutes. Serve hot.Serving: 4meatballs, 1 heaping cup veggies, Calories: 263kcal, Carbohydrates: 14g, Protein: 26.5g, Fat: 11.5g, Saturated Fat: 3g, Cholesterol: 126.5mg, Sodium: 588.5mg, Fiber: 5g, Sugar: 2.5gBlue Smart Points: 5Green Smart Points: 5Purple Smart Points: 5Keywords: easy recipes, sheet pan dinner, Turkey Meatballs posted April 12, 2021 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:You May Also Like:Post navigation
Good Food From Around The World
Hehhhhlll yes. The AVL Wing Thing podcast has morphed into the Asheville Food Fans podcast, and it’s being hosted by WPVM 103.7 Community radio featuring the arts & culture of Asheville..
posted April 9, 2021 by GinaA free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.7-Day Healthy Meal PlanWhy Should Everyone Meal Plan?Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!About The Meal PlanIf you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here![embedded content]THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!MONDAY (4/12)B: Savory Cottage Cheese Bowl (3B 3G 3P)L: Greek Chickpea Salad (6B 6G 6P)D: Portobello Burger with Mozzarella & Pesto Mayonnaise (9B 9G 9P) with Quick Cabbage Slaw (2B 2G 2P)Totals: WW Points 20B 20G 20P, Calories 830*TUESDAY (4/13)B: Avocado Toast with Sunny Side Egg (4B 6G 4P) and 1 cup strawberries (0B 0G 0P)L: Greek Chickpea Salad (6B 6G 6P)D: Blackened Fish Tacos with Cabbage Mango Slaw (4B 5G 4P) with Instant Pot Refried Beans (0B 3G 0P)Totals: WW Points 14B 20G 14P, Calories 895*WEDNESDAY (4/14)B: Savory Cottage Cheese Bowl (3B 3G 3P)L: Greek Chickpea Salad (6B 6G 6P)D: Spinach Stuffed Chicken Breasts with Tomato and Feta (6B 8G 6P) with Homemade Rice Pilaf (6B 6G 2P)Totals: WW Points 21B 23G 17P, Calories 1,007*THURSDAY (4/15)B: Avocado Toast with Sunny Side Egg (4B 6G 4P) and 1 cup strawberries (0B 0G 0P)L: Greek Chickpea Salad (6B 6G 6P)D: Turkey Stuffed Bell Peppers (5B 5G 3P) with a green salad** (1B 1G 1P)Totals: WW Points 16B 18G 14P, Calories 882*FRIDAY (4/16)B: Protein PB & J Smoothie Bowl (5B 5G 5P)L: LEFTOVER Turkey Stuffed Bell Peppers (5B 5G 3P) with a green salad (1B 1G 1P)D: Honey Garlic Shrimp (2B 3G 2P) with Asian Edamame Fried Rice (4B 5G 1P)Totals: WW Points 17B 19G 12P, Calories 965*SATURDAY (4/17)B: Yogurt Waffles (4B 4G 4P) with ½ cup mixed berries (0B 0G 0P) and 1 tablespoon maple syrup (3B 3G 3P)L: Navel Orange Salad with Avocado (7B 7G 7P)D: ORDER IN!Totals: WW Points 14B 14G 14P, Calories 568*SUNDAY (4/18)B: Omelet Tortilla Breakfast Wrap (recipe x 4) (4B 8G 4P)L: Tomato Tuna Melts (recipe x 2) (4B 5G 3P) and 8 baby carrots (0B 0G 0P)D: Turkey Meatloaf (3B 5G 3P) with Garlic Mashed Potatoes (5B 5G 1P) and Roasted Asparagus (0B 0G 0P)Totals: WW Points 16B 23G 11P, Calories 1,064**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimateyour calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,snacks, dessert, wine, etc.**Green salad includes 7 ½ cups mixed greens, 3 scallions, ¾ cup each: tomatoes, cucumber, carrots, chickpeas and ½ cup light vinaigrette. Save 1 serving for Fri lunch.*Google docPrint Shopping ListShopping ListProduce2 (6-ounce) containers fresh berries (your choice)1 (12-ounce) container fresh strawberries5 medium PLUS 2 large navel oranges3 medium limes2 medium lemons1 medium mango2 medium PLUS 3 large red bell peppers1 medium green bell pepper2 small (5-ounce) Hass avocados9 Persian cucumbers (or 3 medium English cucumbers)1 pound asparagus1 small bunch celery5 ounces white mushrooms4 medium portobello mushrooms1 small package baby carrots1 small package shredded carrots2 pounds (4 medium) Yukon Gold potatoes2 medium heads garlic1 medium shallot1 (2-inch) piece fresh ginger2 large bunches scallions1 small bunch/container fresh basil1 small bunch/container fresh oregano1 small bunch fresh cilantro1 (10-ounce) bag/clamshell mixed greens1 (5-ounce) bag/clamshell baby spinach1 small head green cabbage (sub ½ head for red cabbage in Fish Tacos)2 dry pints grape or cherry tomatoes4 large vine-ripened tomatoes2 small red onions1 small PLUS 2 medium yellow onionsMeat, Poultry and Fish1 pound 93% lean ground turkey1 1/3 pound 99% lean ground turkey1 package center-cut bacon18 ounces (32) peeled and deveined jumbo shrimp1 ½ pounds (4) boneless, skinless chicken breasts1 pound skinless cod or halibut filetGrains*1 package whole wheat hamburger buns (I like Martin’s)1 package whole wheat low carb tortillas1 small package corn tortillas (you need 8)1 package angel hair spaghetti1 small loaf sliced whole grain bread1 box instant brown rice (such as Uncle Ben’s)1 package seasoned panko breadcrumbs1 small package unbleached all-purpose or whole white wheat flourCondiments and SpicesExtra virgin olive oilCanola oilCooking sprayOlive oil spray (or get a Misto oil mister)Kosher salt (I like Diamond Crystal)Pepper grinder (or fresh peppercorns)Light mayonnaiseBalsamic vinegarRed wine vinegarApple cider vinegarReduced sodium soy sauce*Steak seasoning, such as Montreal Steak Grill MatesHot sauce (optional, for Avocado Toast and Omelet Wrap)Smoked paprikaPaprikaDry mustardCayenne pepperCuminOreganoChili powderGarlic powderHoneyUnseasoned rice vinegarCrushed red pepper flakesVanilla extractPure maple syrupDijon mustardKetchupWorcestershire sauceMarjoramLight vinaigrette (or make your own with ingredients in list)Dairy & Misc. Refrigerated Items1 (18-pack) large eggs1 (8-ounce) package sliced cheddar cheese1 (8-ounce) bag reduced fat shredded cheddar cheese1 (4-ounce) chunk fresh mozzarella cheese1 (8-ounce) chunk feta cheese1 small container pesto (or ingredients to make your own)1 small container fresh salsa (optional, for Omelet Wrap)1 small tub whipped butter (can sub 1 tablespoon regular butter in Mashed Potatoes, if desired)1 small box butter1 small tub light sour cream1 small wedge fresh Parmesan cheese1 pint unsweetened almond milk1 (8-ounce) bottle skim milk1 (6-ounce) container plain nonfat yogurt1 (16-ounce) tub low fat cottage cheese (I like Good Culture)Canned and Jarred2 (15-ounce) cans chickpeas1 small jar kalamata or gaeta olives1 small jar roasted red peppers1 small jar sundried tomatoes in oil2 (5-ounce) cans solid white tuna in water1 (32-ounce) carton regular or reduced sodium chicken broth1 small jar peanut butter1 (8-ounce) can tomato sauceFrozen1 small package shelled edamame1 small package blueberries1 small package strawberriesMisc. Dry GoodsBaking powderCornstarchVanilla protein powder1 small package roasted shelled pistachios (if buying from bulk bin, you need 2 tablespoons)1 small package dry pinto beans*You can buy gluten free, if desiredPrint Shopping List posted April 9, 2021 by Gina
Yesterday, Rick and I learned a bunch of stuff from Davyne Dial about the video conference software that we’ll use for our podcast on WPVM 103.7 Community radio featuring the arts & culture of Asheville. Also, I decided to resurrect my old Food Fans logo, theme song, and basic format, and incorporate the Wing Thing into that. Luis and Jennie will join us this week if they can, we’re doing Tienda El Quetzal all over again because I wasn’t happy with the way our Zoom podcast came out last week. My fault, tech issues. Arg. Davyne agreed to produce our show until I learn how. Stay tuned!
Ahi Tuna Poke Rice Stacks with layers of chunks of sushi-grade tuna, avocado, cucumbers, spicy mayo, and rice layered in fun easy stacks.Ahi Tuna Poke StacksI’ve been making my easy Spicy California Shrimp Stacks for years, but when I got my hands on some tuna, I thought I would share a tuna poke version based off my Spicy Tuna Poke Bowls. These tuna stacks are SO delish and perfect for when you’re craving sushi. They’re such a fun and easy dish that will wow your friends! Serve the stacks with some Spicy Garlic Edamame and make it a meal.I love poke and order it out when I know I can get fresh fish, but also love making it myself when I get my hands on fresh sushi grade tuna. These ahi tuna stacks come together in less than 20 minutes with frozen brown rice from Trader Joe’s (I’m obsessed!) and pre-cubed sushi-grade ahi tuna I get from Crowd Cow (You can get $25 off your first order here). All you have to do is combine the ingredients and assemble. And you don’t need anything fancy for assembly – just a one-cup measuring cup. Two stacks is filling, if you want to serve as a multi course meal you can serve one stack for 4 people.How to Make an Ahi Tuna StackTuna: Combine the tuna with soy sauce, sesame oil, sriracha, and scallions.Rice: Stir rice vinegar into warm rice.Spicy Mayo: Mix mayo and sriracha.Assemble: Spray a 1-cup measuring cup with oil and then layer cucumber, avocado, tuna, and rice.Toppings: Turn the cup upside down and remove it from the stack. Sprinkle with furikake, soy sauce, and spicy mayo.Variations:If you don’t have frozen rice, make your own using use short-grain brown rice.Swap the ahi tuna for crab meat, shrimp, or sushi-grade salmon.If you don’t want to buy Furikake (affiliate link), a Japanese condiment made with sesame seeds, seaweed, and spices, you can just use sesame seeds.If you prefer your spicy mayo to be spicier, feel free to add more sriracha.You can also use light mayo if you prefer.Don’t like raw fish, make these Shrimp Stacks instead.More Ahi Tuna Recipes You’ll Love:Ahi Tuna Poke Stacks 561 Cals 48.5 Protein 37.5 Carbs 24.5 FatsPrep Time: 20 minsCook Time: 0 minsTotal Time: 20 minsAhi Tuna Poke Rice Stacks with layers of chunks of sushi-grade tuna, avocado, cucumbers, spicy mayo, and rice layered in fun easy stacks.For Tuna:12 ounces raw sushi grade tuna, cubed small3 tablespoons reduced sodium soy sauce, or gluten-free tamari, liquid aminos1 1/2 teaspoon sesame oil1 teaspoon sriracha1 scallion, slicedFor Stacks:1 cup cooked short-grain brown rice, heated1 tablespoon rice vinegar1 cup peeled and diced cucumber, about 1 medium1/2 cup mashed avocado, about 1 medium4 teaspoons Furikake, such as Eden Shake or use sesame seeds4 teaspoons reduced-sodium soy sauce, or gluten-free4 teaspoons mayonnaise1 teaspoon sriracha sauceIn a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.Gently toss and set aside while you prepare the rest.Place the heated rice in a bowl and add rice vinegar; stir.In a small bowl, combine mayonnaise and sriracha sauce.Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoon of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.Repeat with remaining ingredients.Serving: 2stacks, Calories: 561kcal, Carbohydrates: 37.5g, Protein: 48.5g, Fat: 24.5g, Saturated Fat: 3.5g, Cholesterol: 76mg, Sodium: 1620.5mg, Fiber: 7.5g, Sugar: 5gBlue Smart Points: 10Green Smart Points: 12Purple Smart Points: 7Keywords: ahi tuna poke, poke tuna stack, sushi rice stacks, tuna sushi posted April 7, 2021 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:You May Also Like:Post navigation
This California Navel Orange Salad with Avocados and a Citrus Vinaigrette is a simple yet delicious salad bursting with orange flavor.Navel Orange Salad with AvocadoThis salad made with Navel oranges from California, avocados, and red onions is served on mixed baby greens and topped with a citrus vinaigrette. Naval oranges are in season right now so I’ve been adding them to my salads and juices all month. Their bright, sweet taste boosts the flavor of any sweet or savory dish. For some more orange salad recipes, try this Orange and Arugula Salad with Red Onion and Gorgonzola and Grilled Shrimp Avocado Fennel and Orange Salad.I teamed up with California Citrus Growers to create this orange salad recipe. Navel oranges are refreshingly tart and sweet and absolutely perfect in this salad. It’s the perfect side dish to any meal, just add your favorite protein on the side. I think scallops or grilled shrimp would be great with this.Besides their amazing flavor, oranges pack a big nutritional punch. We all know oranges are high in vitamin C – they’re the go-to fruit when you want to support your immune system. But they’re also a good source of fiber and folate. Did you know that about three-fourths of the U.S. population has an eating pattern that is below the recommended intake of fruit? Oranges are an excellent way to hit your daily fruit goals.Why do they call it a Navel orange?Navel oranges are named for the navel-like formation on their blossom end. The unique growing conditions of California create the sweetest, juiciest fruit. They are a delicious and healthy snack for when you’re on the go.Tips for Buying and Cooking with Navel OrangesCalifornia-grown Navel oranges are available from November through June.When shopping for Navel oranges, choose fruit that smells fresh and feels heavy for its size – that tells you it’s juicy.To keep your citrus fresh longer—up to three weeks – store them in the refrigerator.Wash your oranges before cutting them.Bring the oranges to room temperature before making the vinaigrette to ensure you get the most juice.Leftover or cut oranges should be refrigerated within two hours.How to Make Citrus VinaigretteThis simple orange salad dressing uses both orange juice and zest for maximum flavor. Make sure to use fresh juice, not bottled, for best results. To make the vinaigrette, just whisk the ingredients below. It will keep in the refrigerator for up to one week.Fresh squeezed orange juiceOrange zestRed wine vinegarOlive oilDijon mustardHoneySalt and pepperOrange Salad Variations:Serve over arugula or spinach instead of baby greens.Add cucumbers or roasted beets for extra vegetables.Swap red onion for shallots.Add shrimp, crab, or chicken for protein.Top with walnuts or pecans for crunch.Sprinkle with blue cheese or goat cheese.More Orange Recipes You’ll Love:Navel Orange Salad with Avocado 278.5 Cals 3 Protein 24 Carbs 20 FatsPrep Time: 15 minsCook Time: 0 minsTotal Time: 15 minsThis Navel Orange Salad with Avocados and a Citrus Vinaigrette is a simple yet delicious salad bursting with orange flavor. 3 cups mixed baby greens4 navel oranges, peeled6 oz haas avocados, from 1 large or 2 small, sliced1/4 cup sliced red onionKosher salt and pepperFor the Citrus Vinaigrette3 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest2 1/2 tablespoons red wine vinegar1/4 cup olive oil1 teaspoon Dijon mustard1 teaspoon honey, omit for whole30Kosher salt and freshly cracked black pepper to tasteArrange the lettuce on a large platter or bowl, or divide between 4 large plates.Cut the oranges into 1/4-inch thick round slices and carefully pop out any seeds.Arrange the oranges, avocados and red onion in and around the lettuce and season with salt and pepper.Whisk together the ingredients for the vinaigrette, taste and adjust salt and pepper as needed.Serve the vinaigrette on the side or drizzled on top of the salad.Serving: 1/4th of salad, Calories: 278.5kcal, Carbohydrates: 24g, Protein: 3g, Fat: 20g, Saturated Fat: 3g, Sodium: 48.5mg, Fiber: 7g, Sugar: 15gBlue Smart Points: 7Green Smart Points: 7Purple Smart Points: 7Keywords: orange salad, orange salad with avocadoDisclosure: This post is sponsored by California Oranges. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Erin Alvarez posted April 6, 2021 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:You May Also Like:Post navigation