Turkey Meatballs (Gluten Free)

I love meatloaf; let me clarify, I love my Nana’s recipe for meatloaf. It’s sweet, savory and perfect. But, I try to cut down on the red meat when possible. So, last night I took that recipe, modified it to meatballs and used turkey. End result? Wonderful! Give it a try!

Turkey meatballs

Turkey Meatballs

Ingredients:

  • 2 lbs Jennie O Ground White Meat Turkey Breast
  • 1 Red Onion, minced
  • 1 extra large jar of Ragu traditional sauce
  • 1/4 cup packed light brown sugar
  • 1/8 cup Worcestershire sauce
  • 2 TB yellow mustard
  •  1/8 cup vinegar
  • 2 cups bread crumbs (I use gluten free Panko!)
  • 2 eggs + 2 egg whites
  • 1/4 cup milk
  • 2 TB extra virgin olive oil

Directions:

  • Combine ground turkey, onion and 1 cup of Ragu sauce in a large mixing bowl (it’s gross…but use your hands for best results!)
  • Add one egg and one cup of bread crumbs to the mix and continue.
  • Shape into meatballs about 2 inches in diameter, set aside.
  • In another bowl, combine the remainder of the Ragu sauce, brown sugar, Worcestershire sauce, mustard and vinegar. Set aside.
  • In a small bowl, beat the remaining egg and egg whites and milk to create a milk bath.
  • Coat each meatball with the milk bath then coat with bread crumbs.
  • Preheat oven to 350 degrees.
  • In a large skillet, heat the EVOO over medium high heat.
  • Add the meatballs to the skillet, until browned (not cooked through), about 4 minutes, rotating to heat the entire outside surface of each ball.
  • Remove the meatballs from the skillet and place them into a prepared 9X13 casserole dish.
  • Cover with the sauce mixture.
  • Place in the oven for 45 minutes until sauce is bubbly and meatballs are cooked through.

Serve over pasta, on sandwiches or plain! Delicious any way! Give them a try today!

NOTE: I am entered into ZOOMA’s Run to Napa contest, which depends on your vote! The winning blogger AND a reader (could be you!) will win a trip to Napa for the ZOOMA Women’s Half Marathon in June. Right now, I’m in third place, and would appreciate daily votes through February 24! LINK!

Advertisements

San Diego Style Chicken Tacos

As many of you know, we took the boys to San Diego last month. It was amazing…from incredible beach views and runs to seeing the west coast for the first time, we built memories to last a lifetime. We also got a taste of deliciously fresh food to break up the winter routine back home. My favorite? Chicken Tacos from World Famous, a beach side bar and restaurant in Mission Beach.

Since we can’t fly 7 hours for tacos, I decided to mix it up and try them at home. The results? Family favorite! My take on the recipe is below! NOTE: their tacos had cabbage and we were out…but if you want to add some deliciousness, consider going that route!

 

Fajitas 3

San Diego Style Chicken Tacos

Ingredients:

  • 1 lb boneless skinless chicken breast tenders
  • 1 TB chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 TB extra virgin olive oil
  • 2 green peppers (chopped)
  • 1 red onion (chopped)
  • 1 tsp fresh minced garlic
  • 1 TB lime juice
  • 8 white corn tortillas.
  • 1 cup shredded cheese of your choice (for topping)
  • 1 chopped tomato (for topping)

Directions:

  • Preheat oven to 400 degrees.
  • Mix the chili powder, garlic powder, onion powder and cumin in a gallon sized plastic bag. Add the chicken and coat as evenly as possible (don’t stress here, you’ll be shredding it later!).
  • Heat the EVOO over medium high heat.
  • Add the chicken and bake for 2 minutes on each side. Remove from heat.
  • Place the chicken on a baking sheet and place in the oven for 8-10 minutes or until done.
  • In the meantime, add the peppers, onion, garlic and lime juice to the pan in which the chicken was sauteed.
  • Heat the veggies over medium high-heat until browned, approximately 8-10 minutes.
  • Remove the chicken from the oven and shred.
  • Lightly brush the tortillas with EVOO and place in foil in the oven for 4-5 minutes or until warm.
  • Assemble the parts and enjoy!!

NOTE: I am entered into ZOOMA’s Run to Napa contest, which depends on your vote! The winning blogger AND a reader (could be you!) will win a trip to Napa for the ZOOMA Women’s Half Marathon in June. Right now, I’m in third place, and would appreciate daily votes through February 24! LINK!

Egg Drop Soup

New tradition in our home? Meatless Mondays. Hoping to increase this to 3 days a week by the end of February…we will see!

First up? Egg Drop Soup….restaurant style! Enjoy!

Egg Drop Soup

 

Egg Drop Soup – Restaurant Style

Ingredients:

  • 4 cups low sodium vegetable broth *because of the meatless Mondays theme, we used veg. broth…chicken broth works well!*
  • 1/4 tsp ground ginger
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 2 TB cornstarch
  • 2 eggs
  • 2 egg yolks

Directions:

  • Set aside 1/2 cup broth
  • Pour the rest of the broth into a medium saucepan along with the spices…bring to a rapid boil.
  • In another bowl, stir together the 1/2 cup broth and cornstarch until smooth…set aside.
  • In another bowl, whisk together the eggs and yolks until creamy.
  • Drizzle forkfuls of the eggs into the boiling broth, they should cook and get silky right away.
  • After the eggs have been added, pour the cornstarch mixture into the soup gradually while stirring, until desired thickness has been reached.

Enjoy!

Butternut Squash and Red Onion Pasta

Last night I was looking for something a little lighter for dinner, but with the heartiness of a fuller meal. I started throwing things together based on a few other recipes I found. The result? It was a hit…both kids and the husband enjoyed!

Squash and Onion Pasta

 

Butternut Squash and Red Onion Pasta

Ingredients

  • 8.8oz package (or similar size) gluten free egg noodles, prepared according to the package directions, al dente
  • 2 TBs butter
  • 1 small red onion, sliced as thin as possible
  • 2 cups sliced butternut squash
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 cup Parmesan, Romano and Asiago cheese blend (or similar)
  • 1.5 cups water

Directions

  • Melt 1 TB butter in skillet over low to medium heat. Add the onions, salt and pepper and cook until caramelized, stirring regularly.
  • In the meantime, add 1.5 cups water, oregano and butternut squash to a small pan, bring to a boil and cook until the squash is soft, drain the water and save it.
  • Combine the pasta, squash, onions, 1 TB butter, cheese and 1/2 cup water from the squash into the skillet and heat until the cheese is melted. Serve immediately.

 

Thick Crust Gluten Free Pizza

So, from the start of my gluten free existence, I’ve been searching for a recipe for gluten free pizza crust that is A) thick and B) better than cardboard.

It has been a MONTHS long endeavor that has had all downs, no ups…until now. Here it is, folks. Gluten free, thick crust pizza in all it’s glory:

Gluten Free Pizza

 

Want to give it a go? Here’s the recipe:

 

Gluten Free Pizza Crust

Ingredients:

  • 1 cup Pamela’s Gluten Free Artisan Flour
  • 1 cup sweet rice flour
  • 1 cup tapioca flour
  • 1 cup potato flour/potato starch
  • 3 tsp baking powder
  • 2 tsp xanthan gym
  • 2 tsp dried oregano
  • 1 tsp dried garlic powder
  • 2 tsp dried onion powder
  • 1 tsp salt
  • 5 TB brown sugar
  • 2 cups warm water (possibly more)
  • 1 packet active dry yeast
  • 1/4 cup extra light extra virgin olive oil
  • 2 egg whites
  • 1/2 tsp white vinegar.

Directions:

Grease a 13-15 inch pizza crust, top with a scant layer of cornmeal. Set it aside.

Mix together the dry ingredients.

Pour the yeast and 1 tsp of brown sugar into 1 cup of warm water.

Add the yeast mixture to the dry ingredients along with the rest of the wet ingredients.

Start mixing…the dough should stick together. If it is crumbly, add more water OR oil.

Press the dough into the pizza pan (NOTE: you could make two flat bread pizza crusts out of this, but remember, I was going for thick!).

Allow the dough to rest in a warm area for 1 hour. It won’t raise a lot but you’ll see a little bit of a change. Toward the end of this time, heat the oven to 400 degrees.

Put the dough in the oven for 11 minutes. From there, dust with a coating of EVOO, and the toppings of your choice. Broil on a LOW broil until the cheese has melted.

ENJOY!

Beef Korea with Quinoa and Brown Rice

beef korea

I love Chinese food. I also recognize that eating out is not a great way to make sure your body is receiving the right nutrients, not filled with, well, fillers. This recipe was a hit with the whole family, kids included!

Ingredients:

Beef

  • 1 pound extra lean ground beef (I use 96-4%)
  • 1/4 cup brown sugar (you can substitute agave)
  • 1/4 cup gluten free soy sauce
  • 1 TB sesame oil
  • 1 heaping tsp fresh minced garlic
  • 1/4 tsp dried ginger
  • 1/4 tsp dried red pepper flakes

Quinoa/Rice Mix

  • 1 cup quinoa
  • 1 cup brown rice
  • 4 cups water
  • 2 beef bouillon cubes

Directions:

Beef

  • Brown the beef over medium heat with garlic, sesame oil and ginger.
  • Drain the fat.
  • Add remaining ingredients and simmer.

Quinoa/Rice

  • Combine quinoa, rice, water and bouillon cubes. Bring to a boil over high heat.
  • Cover, reduce heat to low and simmer for 12-15 minutes or until the water has been soaked up.
  • Pour the beef mixture over the quinoa.

Does it get easier than this? No. Is it a good way to get a leaner protein with essential grains? Yes. Try it out and share your thoughts/modifications/etc!

Beef Korea with Quinoa and Brown Rice

beef korea

I love Chinese food. I also recognize that eating out is not a great way to make sure your body is receiving the right nutrients, not filled with, well, fillers. This recipe was a hit with the whole family, kids included!

Ingredients:

Beef

  • 1 pound extra lean ground beef (I use 96-4%)
  • 1/4 cup brown sugar (you can substitute agave)
  • 1/4 cup gluten free soy sauce
  • 1 TB sesame oil
  • 1 heaping tsp fresh minced garlic
  • 1/4 tsp dried ginger
  • 1/4 tsp dried red pepper flakes

Quinoa/Rice Mix

  • 1 cup quinoa
  • 1 cup brown rice
  • 4 cups water
  • 2 beef bouillon cubes

Directions:

Beef

  • Brown the beef over medium heat with garlic, sesame oil and ginger.
  • Drain the fat.
  • Add remaining ingredients and simmer.

Quinoa/Rice

  • Combine quinoa, rice, water and bouillon cubes. Bring to a boil over high heat.
  • Cover, reduce heat to low and simmer for 12-15 minutes or until the water has been soaked up.
  • Pour the beef mixture over the quinoa.

Does it get easier than this? No. Is it a good way to get a leaner protein with essential grains? Yes. Try it out and share your thoughts/modifications/etc!