Turkey Meatballs with Polenta

Recipe inspiration from Real Food by Dad.

Ingredients
2 cups low sodium chicken stock
2 cups skim milk
1 cup polenta
1 package of lean ground turkey
4 slices of turkey bacon
Bread crumbs
Parmesan cheese
Pepper and garlic powder, for taste
Diced tomatoes, canned
Tomato paste, diced
Crushed tomatoes

Heat oven to 450 degrees F.

Meatballs: In a bowl combine chopped up turkey bacon, ground turkey, bread crumbs, Parmesan cheese, pepper and garlic powder. Mix with your [clean] hands or a wooden spoon. Scoop out from the mixture making little balls to place in the oven proof pan [that is sprayed with olive oil or canola oil]. Place in the oven to begin cooking for 15 minutes.

To make tomato sauce: In a bowl mix together crushed tomatoes, diced tomatoes and tomato paste. Add mixture to pan with meatballs after the 15 minutes, then put it back in the oven for another 5-7 minutes.

Polenta: Add skim milk and chicken stock into a medium sauce pan and bring to a boil. Whisk in polenta slowly. Reduce heat to low and cook, stirring frequently until mixture thickens, about 20-25 minutes. Turn off heat and whisk in parmesan cheese.

Serve and enjoy!

Skillet Chicken Bacon with Avocado-Tomato Salad and Fries

The turkey bacon and fries are a little treat after doing my second Bar Moves class at the Bar Method today.

Ingredients (for 2 servings)
2 leg quarters with skin
3 slices of turkey bacon
Black pepper and garlic sea salt
2 tsp rosemary
2 tsp dried thyme
1 1/2 tbsp olive oil
Chopped onion
1 tbsp minced garlic
1/2 cup dry white wine
1/2 cup chicken stock
1 cup of french fries, frozen
1 Hass avocado
Handful of grape tomatoes

Bake the turkey bacon in the toaster oven at 375 degrees for 8-10 minutes. Let cool for a few minutes and then chop up (I threw it in the Magic Bullet – so easy!).

Season the chicken with garlic salt, black pepper, rosemary and dried thyme. Throw the minced garlic and onion in some olive oil on the skillet. Add the chicken to the skillet until golden brown. Add the bacon to the pan and put the skillet into the oven. Bake for 40 minutes.  It came out super juicy and delicious. I baked some french fries and added a side of avocado/tomato.

Chicken with Sun-Dried Tomato Cream Sauce

Mmm made this Chicken with Sun-Dried Tomato Cream Sauce from Damn Delicious. It came out very juicy and delicious. I went light on the sauce when serving and added some couscous as a side.

Ingredients
4 bone-in, skin-on chicken thighs
Ground pepper and Garlic Sea Salt
3 tbsp unsalted butter
3 cloves of garlic
1/4 tsp red pepper flakes
3/4 cup chicken broth
1/3 cup heavy cream
1/3 cup julienned sun dried tomatoes
1/4 cup Parmesan cheese
1/4 tsp dried thyme
1/4 tsp dried oregano

Preheat oven to 400 degrees F. Season chicken thighs with garlic sea salt and pepper. Melt 2 tbsp of butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, to cook until a little brown; then set it aside. Then, melt remaining tbsp of butter in the skillet. Add minced garlic and red pepper flakes, and cook for 1-2 minutes. Stir in the chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme and oregano. Bring to a boil; reduce heat and simmer. Return chicken to the skillet. Cover skillet and place into oven until completely cooked through for 20 minutes.

Cilantro-Lime Chicken Thigh with Avocado/Tomato Salsa

Very, very yummy and fresh dinner! Got the chicken thigh recipe from The Mediterranean Dish, then added my favorite kind of side – avocados and tomato!

Ingredients
Chicken thighs
Garlic powder, paprika, black pepper
Cooking wine (vino seco)
2 tbsp olive oil
3 garlic cloves, chopped
1 lime
Scallions, chopped
1 bunch of Cilantro, stemmed and chopped
1/2 cup chicken broth
1/2 Hass avocado
4 grape tomatoes
1 pinch of salt

{Preheat your oven to 375 degrees.}
Season each thigh on both sides with the garlic powder, black pepper and paprika. Heat the olive oil in a skillet and brown the chicken on both sides. Lower the heat (I missed this and almost burned myself with popping oil! LOL), and add the cooking wine and chicken broth. Let it all simmer, then squeeze in the lime juice, and throw in the garlic, scallions and cilantro. After a few minutes, I put the skillet in the oven to cook at 375 degrees for 45 minutes. When fully cooked, garnish with cilantro and serve with a side of avocado and cut up grape tomatoes [pinch of salt over it]. Fin! I hope you like it as much as we did! My husband gave it two thumbs up.

Jerk Shrimp Tacos with Mango, Tomato & Avocado Salsa

Ingredients for 4 tacos:
1 mango
10 grape tomatoes
2 tbsp cilantro
1 avocado
4 corn tortillas
Green onions
1 tbsp jerk seasoning
Garlic powder and pepper
12 large shrimp

Toss the shrimp and the jerk sauce; then cook the shrimp on a skillet with chopped green onions, garlic powder, and pepper. I toasted the corn tortillas in the toaster oven at 375 for 10 minutes. Serve tacos on corn tortillas, shrimp, with chopped mango, avocado, grape tomatoes, and cilantro. The freshness of this salsa mixed with the spicy jerk shrimp is fantastic!

Cashew Chicken with Basmati Rice

Mm mmmm. As you know, I love me some Asian inspired meals (and spouses LOL). I was inspired by this recipe from my girl, Martha – I just switched up a couple things.

Ingredients:
– Green onions
– 1/2 tbsp Corn starch
– Rice vinegar
– Minced garlic
– Chopped ginger root
– 1/4 cup chopped cashews
– Sunflower seed/olive oil
– 10 oz Chicken breast [3 servings]
– Uncle Ben’s Basmati Rice

First step is to toss the chicken with salt and corn starch. In a skillet, I used vino seco [cooking wine] and started cooking the chicken at a medium/medium-high temperature. After giving it a little bit to cook halfway through, I added the green onions, minced garlic, chopped ginger and sunflower seed/olive oil. I waited a little bit and then added the rice vinegar. Once the chicken was cooked fully, I threw in 3/4 of the cashews I had chopped up. Served the chicken over Uncle Ben’s Basmati Rice and added the remainder of the cashews over the plate. Delicious!

Chicken Lettuce Wraps

These wraps came out tasting SO FRESH AND DELICIOUS.

These are the ingredients I used for 2 servings:
– Large romaine lettuce leaves
– 1 Large chicken breast [+cooking wine]
– Tomatoes on the vine
– Hass avocado
– Sour cream

Simply done. Cook the chicken on the stove with cooking wine [adding vino seco when I’m cooking  chicken breast (or any meat really) keeps it really juicy, avoiding any dryness]. Chop it up, along with the tomatoes and avocado. Lay it out – lettuce wrap, meat, tomatoes, avocado, sour cream. Mm mmmmm!! Really, really good.

Tofu and Zoodles

I mixed together a couple different recipes I’ve posted to make this dish!  As I’ve previously make zoodles, I used this spiralizer and 2 zucchinis. I cooked it in an asian sauce that I mixed up for a few minutes on a skillet. I used leftover sauce from this previous recipe, while mixing it with Thai Kitchen Pad Thai Sauce I also had left over. I also made this Tofu from a couple weeks ago and threw it in. Light on calories, but very filling. I love cooking and eating asian plates, clearly haha. 🙂

Pasta night

Since I was prepping my food for the week and baking a little surprise for Mr. Chong’s birthday – I needed a quick and easy dinner. Here we have: 1 cup of Corkscrew #pasta, a little #parmeseancheese, 1 tbsp of #sundriedtomato #pastasauce, 2 oz of #Avocado, and 1 #crescentroll. #quickandeasydinner #healthyandhomie #dinnerathome #multitasking #avocadoaddict #yum #sundaydinner

Grouper, Asparagus & Lemon

Grouper, Asparagus & Lemon

Ingredients

– 1 fillet of Grouper

– 1 lemon

– 1.5 tbsp of margarine

– Asparagus

– Garlic Sea Salt

– Pepper

Preheat the oven to 400°. Season the fish with the garlic sea salt and pepper; then add the margarine as a light coat on top. Place the asparagus, fish, and 2 slices of lemon in an aluminum foil wrap in the oven. Squeeze the rest of the lemon over the fish and asparagus. Let it cook for 25-30 minutes. Bada bing, bada boom. Done! #healthyeating #healthydinner #healthyandhomie #healthybalance #grouper #lemon #whenlifegivesyoulemons #garlic #seasalt #margarineplease #lowcalorie #wednesday #dinnerathome #juicyfish #asparagus