Monday, July 14, 2014

Green Machine Meatballs

From our skinny table to yours...

We want to first start out by saying... we missed you guys SO much!!  It's been a long time we know, but we do have an excuse!!  We both just moved into new homes and you know how that can be... moving ugh!!!!  Well, we just wanted to say sorry for the lack there of recipes but, we are SO excited to be BACK!!  Get ready because we have a bunch of yummy summer go-to's that we will be sharing with you soon and to start out here are our Green Machine Meatballs! 

So, as you know we always mix a TON of veggies in everything, but our new thing is to go half and half!  Why not?  Especially if you can't tell a difference in taste ;)  We have a few delish combos of this recipe including half blended spinach, however the recipe we're sharing today involves peas (organic, of course)...

Can we just say these balls were absolutely delicious!!!  Honestly, the hubs didn't have any idea that they were half meat and half veggies.  Not only were these amazing, but involved only 5 ingredients... Perfecto!
We started off by blending up a bag of defrosted frozen peas in the all mighty food processor with a little water to lighten it up.  We then mixed the peas with organic ground turkey, parmesan cheese, red onion, garlic, wheat panko and freshly ground pepper.  PRESTO, that's it!

We baked these to perfection and served them over spaghetti squash topped with a light blend of garlic and olive oil.  These are definitely worth trying and remember you can substitute any veggie of your choice!!  Enjoy our green machine balls all!!
Nutrition facts per serving
Serves: 8
Serving size: 3 balls
Calories: 154
Fat: 6.4 grams
Carbs: 7.7 grams
Dietary fiber: 2.5 grams
Protein: 16.9 grams
1 pound organic lean ground turkey
1 12 oz bag frozen organic peas
3 tbsp. parmesan cheese
1/2 red onion chopped
5 garlic cloves minced
1/2 cup whole wheat panko
freshly ground pepper
Let's get cooking!
1.  Defrost bag of frozen peas and add to food processor.  Blend until smooth with 1/4 cup water.
2.  Mix peas with ground turkey, chopped red onion, garlic, panko, cheese and ground pepper.
3.  Form into balls (we were able to make 24)
4.  Bake at 350 for 20 minutes, flipping halfway through.
5.  ENJOY!

Tuesday, June 24, 2014

Apple Manchego Cheese Salad

From our skinny table to yours ...

One of our favorite skinny secrets to eating healthy is to get creative in the kitchen.  Who wants to eat healthy if it means dinner is grilled chicken & steamed veggies EVERY night?  Not us!  That's why, we never diet.  We simply choose to eat a diet full of variety with fresh & healthy ingredients.

We are always on the look out for fresh inspirations to create new recipes.  One of our favorite ways to do so is to recreate meals we order out at local restaurants.  Today's inspiration came from a simple salad we ordered at one of our favorite wine bars (Kybecca) & the best part, it's only 3 ingredients - crisp apple slices, manchego cheese and a drizzle of sweet honey.

This salad is delicious & fancy enough to entertain with but so simple, it has become our new go-to lunch.  Simply slice up fresh apple slices, top with shaved manchego cheese and finish with a touch of honey.  That's it!

Hope you enjoy this one!

Nutrition Facts Per Serving
Calories 230
Fat 9.4 grams
Carbs 31.3 grams
Protein 4.4 grams
Dietary Fiber 7.1 grams

4 organic apples
4oz manchego cheese
4 tsp. organic honey

Let's Get Cooking!
1. Thinly slice apples & cheese.
2. Add 1/4 of your apples to plate & layer on 1/4 of your cheese.
3. Drizzle each plate with 1 tsp. of honey.

Makes 4 healthy servings :)

Wednesday, May 28, 2014

Skinny Baked Chicken Tostadas

From our skinny table to yours...

This was our first time making tostadas and can we just say we were pretty happy with how they turned out ;)  Order tostadas at any restaurant and you can be sure you're eating a LOT of calories.  Typically the tortilla is fried and everything else is just plain greasy.  Well we hit a homerun with this baked shell, refried black bean, grilled chicken and veggie combo.  These are definitely worth trying!

Not only is this a super delicious meal, but look at that platter!  It just looks fun, and what way to host a summer fiesta!  Pair with a corona light and can you say perfection! 
This is super easy meal to throw together.  We started off by baking up our wheat tortillas.  Then we spread a thin layer of delicious refried black beans.  We then topped with grilled chicken, peppers and onions which were seasoned with cumin, lime juice and garlic galore.  Top with chopped spinach, pickled jalapenos (our new poppable obsession) and a little guac if you desire!  SO good :)

YUM!  Hope you enjoy :)
Nutrition Facts Per Serving (Includes guacamole topping)
Serves: 6
Serving size: 1 tostada
Calories: 311
Fat: 13.3 grams
Carbs: 33.6 grams
Dietary fiber: 8.3 grams
Protein: 16.4 grams
Tostado Ingredients
1 half pound organic chicken thinly sliced
1/2 cup refried black beans
2 peppers sliced
1 red onion sliced
1 cup pickled jalapeno
1 tbsp. cumin
1 tbsp. chili powder
3 cloves garlic
1 lime
6 tbsp. reduced fat shredded Mexican blend cheese
2 cups chopped spinach
1/2 cup of your favorite salsa
1 tbsp. olive/coconut oil
6 small wheat flour soft tortilla shells
*SO important to buy all organic ingredients when you can*
Guacamole Ingredients
1 avocado
1/2 cup chopped tomatoes
1 garlic clove minced
1/2 jalapeno minced
1/4 yellow onion minced
1 handful chopped cilantro
Juice from one lime
pinch of salt
Let's get cooking!
1.  Preheat oven to 300 then bake shells for 5 minutes - flipping halfway through.
2.  Add one tbsp. oil to saute pan.  Add sliced onions and peppers.  Saute for 3-5 minutes then add raw chicken slices along with cumin, chili powder, garlic and juice from one lime.  Saute for approx. 7-8 minutes or until chicken is cooked throughout - chicken should be white in the center.
3.  Meanwhile heat re-fried beans until warm over medium low heat.  Approx. 2-3 minutes
4.  To make guacamole topping if desired - scoop out avocado and give a quick mash.  Add pinch of salt, minced yellow onion, minced garlic clove, minced jalapeno, chopped tomatoes, juice of 1 lime, and chopped cilantro.
5.  Begin to assemble - spread beans onto toasted tostado, add seasoned chicken and veggies.  Top with one handful chopped spinach, pickled jalapenos, 1 tbsp. salsa and 1 tbsp. Mexi cheese.  Top with guacamole if you choose.