Easy Asian Turkey Meatballs {Low Carb & GF}

These meatballs were born from a Pinterest recipe mixed with the fact that i already had 6 out of 8 of the ingredients in my kitchen.

Asian Turkey Meatballs, makes 19
2.5 lbs ground turkey
1 cup cilantro, chopped
6 green onions, sliced
2 tbsp Tamari (GF soy sauce)
3 clove garlic, minced
3 eggs
2 tbsp ginger power (fresh would be better)
2 tbsp sesame oil

Stats: 106 cals | 6g fat | .5g carb | .2g sugar | 13g protein each

These turned out pretty good - but I would leave out the sesame oil! It's an extra source of not-needed fat. Also, next time I would incorporate the Jasmine rice instead of serving it on the side - I think it would have made the texture more similar to my other meatballs (which I add oats to) and therefore would have liked them even more!

I served three meatballs with 1/2 cup jasmine rice and stir fried bok choy for my lunch this week! YUM. Loved adding a little Sriracha for some kick!

Roasted Artichokes

I remember it being such a treat when my mom would make artichokes. From time to time she would boil them and serve them with melted butter for dipping, yumm.  I randomly bought a 4 pack from Sam's (at a great price!) which prompted me to look up how to cook them... then I saw this. I knew I had to roast them - roasted veggies are my favorite, favorite thing!

Roasted Artichokes, serves 4

4 artichokes

4 garlic cloves

2 lemons

Olive oil

1. Preheat oven to 425 and line baking sheet or baking dish with foil. 

2. Cut off the artichoke stem (the bottom) and cut off the top 1/4 of the artichoke (which kind of "opens" the top). 

3. Wedge garlic clove in the middle of the artichoke. Squeeze half of a lemons juice all over and inside the artichoke. 

4. Place artichoke on foil and drizzle with olive oil. Wrap the foil around the artichoke, making sure to seal it as best you can. Repeat this process with as many artichokes as you have. 

5. Place all artichokes, right side up, on baking sheet and roast for 1 hour, 1 hour and 15 minutes for extra large artichokes. 

This was so easy, so delicious and made my kitchen smell so good! 

TIP: Could be left wrapped in foil and reheated in the oven the next day for 20 minutes at 350. Could even be taken out of the foil and reheated in microwave! 

Rotisserie Chicken Tortilla Soup {Easy/GF!}

I always make this off the top of my head, going off what I know about mexican food, what I have had in my tortilla soups before and what I have already in my pantry. This time, I had a little time to prep, so I looked up a recipe to see how my version stacked against it. Nearly the same!

Rotisserie Chicken Tortilla Soup, serves 6

• Meat from 1 rotisserie chicken
• 14.5 oz can fire-roasted tomatoes
• 14.5 oz can black beans, rinsed
• 8 c low-sodium chicken broth
• 1 packet of Mrs. Dash Taco Seasoning (salt-free!)
• 1 onion, diced
• 3 garlic cloves, diced
• 1 c cilantro, chopped (or 1-2 bushels)
• 1-2 jalapeño, diced (optional)
• 2 limes, juiced

TOPPINGS:

• Tortilla chips/baked corn tortilla strips
• Shredded Monterrey Jack cheese to top
• Avocado, sliced
• Lime wedge

Stats: (No toppings) 224 cal | 2g fat | 25g carb | 6g fiber | 5g sugar | 28g protein

1. Heat 1-2 tablespoons of EVOO in soup/stock/dutch oven, add onion and cook until translucent. Then add garlic and cook for an additional 1-2 minutes, if using jalapeño add it now.
2. Add chicken broth, tomatoes, taco seasoning and bring to boil. Next add chicken and beans and simmer for 30 minutes.
3. Add cilantro last (with maybe 5 minutes left to simmer), making sure to incorporate it into the soup.
4. Ladle soup into bowls and top with avocado slices, tortilla strips, cheese and lime wedge (or whatever you want!)

TIPS:
1. Use gloves when handling/dicing jalapeños! I put my non-cutting hand into a quart-sized ziplock bag to protect it.
2. Use a fork to shred or kitchen shears to cut your chicken meat.
3. Use kitchen shears to cut your cilantro, much easier than chopping!
4. Check the sodium on your "Low-Sodium" Chicken broth! I picked up one with over 550g of sodium per cup then found one with 60g of sodium per cup! Read food labels!
5. You could also add whatever you like to this - corn, sliced carrots, sliced poblanos, different spices. Work with what you have and what your family likes!
6. I like to portion these into tupperware containers for easy meals later! Heat and then add whatever toppings you like!