This is so easy to make (about 25 minutes) and very tasty. I could see making these for other meals as well. Only substitutions I did was egg substitute instead of yolk and Seasoned Pepper for the black pepper. Oh, and I used 99% fat free ground turkey.
Nutritional information: 210 calories, 11g fat, 3g saturated fat, 145mg cholesterol, 540mg sodium, 5g carbs, less than 1g fiber, 4g sugar, and 22g protein.
Ingredients:
12 oz 93% lean ground turkey
2 Tbsp Spinach & Herb Seasoning
1 large egg yolk
2 tsp Garlic Garlic Seasoning
1 tsp Ultimate Steak Seasoning
1/4 tsp black pepper
1/4 c finely chopped no sugar added dried apricots
Instructions:
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; spritz with no-stick cooking spray.
2. Combine first 6 ingredients, then mix in apricots (your hands work best for this). Form mixture into 9 meatballs and place on baking sheet.
3. Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 13-15 minutes.
Makes 3 servings (3 meatballs per serving)
Last night's dinner . . . this is so delicious. Takes about 30 minutes to make (took longer for me as I used chicken instead of shrimp). I also used carrots instead of the bell pepper and I sprinkled Onion Onion instead of using the shallot.
Nutritional information if prepared per recipe: 250 calories, 16 g fat, 12 g saturated fat, 145 mg cholesterol, 990 mg sodium, 11 g carbs, 2 g fiber, 5 g sugar, and 19 g protein.
Ingredients:
1 can (13.5 oz) full-fat coconut milk, refrigerated several hours
1/2 c unsweetened non-dairy milk of choice (almond, cashew, coconut)
1 Tbsp Spinach & Herb Seasoning
1 Tbsp Avocado Oil
1 red bell pepper, chopped
1 large shallot, sliced
1 pkg (8 oz) sliced fresh button mushrooms
2 tsp Ultimate Steak Seasoning, divided
1 1/2 lbs raw shrimp, peeled and deveined
1 1/2 Tbsp arrowroot powder or cornstarch
1 1/2 Tbsp cold water
2 pkgs (12 oz) zoodles, prepared as desired
Instructions:
1. Carefully remove coconut milk can from refrigerator (do not shake) and open. Scoop out the solid coconut cream into a medium bowl. Discard remaining coconut water. Whisk milk and Spinach & Herb Seasoning into bowl with solid coconut cream until a creamy consistency. Set aside.
2. In large skillet, heat oil over medium-high heat. Add bell peppers, shallots, mushrooms and 1 teaspoon Ultimate Steak Seasoning. Saute 4-5 minutes. Remove from skillet; set aside.
3. Add shrimp and remaining 1 teaspoon Ultimate Steak Seasoning to skillet; saute until opaque in color, about 4-5 minutes. Add cooked vegetables back to skillet.
4. Stir in coconut milk mixture. Reduce heat and simmer 3-4 minutes. In small bowl, whisk together arrowroot powder and water. Stir into pan and simmer until sauce is desired thickness. Salt and pepper as desired.
5. Serve over prepared zoodles.
Makes 6 servings
Follow my journey with Tastefully Simple's 14-Day Reset Kit. This was a great success for me back in July/August that I decided to do it again since I reached another plateau in my weight loss journey.
This breakfast recipe is simple to make - takes about 20 minutes total. Nutritional Facts per serving (per recipe): 320 calories, 18 grams fat, 5 grams saturated fat, 475 mg cholesterol, 430 mg sodium, 6 g carbs, 3 g fiber, 2 g sugar, and 31 g protein.
I did some substitutions - I used 99% fat-free ground turkey, egg substitute and Vanilla unsweetened Almond milk. I did not add the salt and pepper in the egg mixture. However, I did sprinkle Seasoned Pepper on top before baking.
Ingredients:
8 oz 93% lean ground turkey
1 red bell pepper, chopped
1 Tbsp Onion Onion Seasoning
2-3 tsp Simply Salsa Mix
4 c fresh baby spinach leaves, chopped
9 large eggs
1 c unsweetened non-dairy milk of choice (almond, cashew, coconut).
Instructions:
1. Preheat oven to 400 degrees F. In large skillet over medium-high heat, combine turkey, peppers, Onion Onion Seasoning and Simply Salsa Mix. Cook and crumble until no longer pink, about 6-8 minutes. Drain off excess liquid. Stir in spinach. Remove from heat; let spinach wilt.
2. Divide mixture among wells of greased (12-count) muffin pan; set aside. In a large bowl, whisk together eggs and milk; salt and pepper as desired. Divide among wells of muffin pan.
3. Bake 17-20 minutes or until knife inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pan.
Makes 4 servings (3 egg cups).
This is so easy to make (about 25 minutes) and very tasty. I could see making these for other meals as well. Only substitutions I did was egg substitute instead of yolk and Seasoned Pepper for the black pepper. Oh, and I used 99% fat free ground turkey.
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; spritz with no-stick cooking spray.
2. Combine first 6 ingredients, then mix in apricots (your hands work best for this). Form mixture into 9 meatballs and place on baking sheet.
3. Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 13-15 minutes.
