Just made these - very good
1 1/2 pounds ground lean turkey
1/4 cup shredded Parmesan cheese
2/3 cup dry Italian bread crumbs
1/3 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
1 teaspoon dry mustard
1/4 cup tomato sauce
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
Preheat the oven to 400 degrees.
Combine all the ingredients together; stir well in a bowl.
Form around 30 balls out of the mixture. Put them on a broiler pan coated with oil
Bake around 15 minutes or until a cut meatball shows no pink inside.
Serve with pasta and sauce or place on a sandwich.
Monday, May 8, 2017
delicious! from Life in the Lofthouse
Crock Pot Shredded Beef Tacos
Prep Time:10 Min Cook Time:8 Hr Total Time:8 Hr 10 Min
- 1 (2.5 lb) chuck roast
- 1 (14 oz) can beef broth
- 1 1/2 Tablespoons chili powder
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1 Lime
- Warm flour or corn tortillas
- Shredded lettuce
- Cheddar cheese, shredded
- Diced tomato
- Sour Cream
- 1Spray crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
- 2In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
- 3Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours. Remove roast from crock pot and transfer to a large platter. Shred meat and remove any fat.
- 4Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.
life in the lofthouse http://life-in-the-lofthouse.com/
Friday, April 7, 2017
Not too sweet and a nice balance of protein
For 1 smoothie
Kirkland organic blueberries - handful
4 ice cubes
handful baby kale (she keeps it in the freezer)
1 scoop beloved blends cacao
1 scoop collagen peptides (opt)
1 spoonful of raw cacao
almond milk to cover
Monday, March 13, 2017
(2 servings) from Plated
2/3 cup quinoa
12 oz cauliflower
1 Tbs grated Parmesan cheese
3 Tbs sliced almonds
6 oz dinosaur kale
1 shallot 1 clove garlic
1 1/2 tbs apple cider vinegar
1 Tbs dijon mustard
1 Tbs honey
1/4 cup roasted red peppers
1 Tbs balsamic vinegar
1/4 cup plus 3 Tbs olive oil
Preheat oven to 425. In small pot combine quinoa, 1 1/3 cups water and 1/4 tsp salt. Bring to boil, cover, reduct heat to medium low, simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat, set aside still covered.
While quinoa cooks, cute cauliflower into 1/2 inch florets, discarding tough stem and leaves. On a baking sheet, toss cauliflower with Parmesan and 1 Tbs olive oil. Season with salt and pepper as desired. Roast in oven until lightly browned, about 15 minutes. Remove from oven, sprinkle over almonds and continue roasting until almonds are golden and cauliflower is tender, 5 more minutes. Set aside.
While cauliflower roasts, rinse kale, trim and discard stems, and thinly slice leaves crosswise. Mince shallot to yield about 1 1/2 TBs. Mince garlic. In large bowl, whisk together apple cider vinegar, dijon mustard, 1/2 TBs honey, and minced shallot. Season with salt and pepper as desired. Whisking continuously, slowly add 1/4 cup olive oil until fully combined. Add kale to bowl and, using your hands, massage until fully coated and beginning to soften, 1-2 minutes.
In a blender, combine roasted red peppers, balsamic vinegar, garlic, remaining honey, and 2 Tbs olive oil. Pulse until mixture is smooth and combined (immersion blender works well too). Alternatively chop roasted red peppers and whisk with remaining ingredients in a medium bowl until mixture comes together. Season with salt and pepper as desired.
Plate: Add quinoa to bowl with kale and toss to combine. Divide kale and quinoa between serving bowls and top with cauliflower and almonds. Drizzle red pepper sauce.
Monday, February 13, 2017
Thursday, January 26, 2017
This is a good basic soup
Turkey Taco Soup
Recipe By:Southern Cali Cook
"Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well."
· 2 tablespoons olive oil
· 1 1/4 pounds ground turkey
· 1 onion, chopped
· 2 carrots, cut into 1/4 inch rounds
· 2 stalks celery, chopped
· 1 1/2 cups frozen corn
· 5 cloves garlic, chopped
· 1 (1 ounce) package taco seasoning mix
· 1/4 teaspoon ground cumin
· 1/4 teaspoon chili powder
· 1/4 teaspoon dried oregano
· 1/2 bunch chopped fresh cilantro, divided
· 1 (28 ounce) can diced tomatoes with juice
· 1 (15 ounce) can kidney beans, rinsed and drained
· 1 green chile pepper, halved lengthwise
· 1/2 cup sliced black olives
· 3 1/2 cups chicken broth
· 1 cup water, or more as needed
· 1/4 cup lime juice
· salt and ground black pepper to taste
- Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
- In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
- Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
- Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.