I made a double batch of the turkey pumpkin chili in the crock pot from skinny taste at hubby's request. Lately I have been making it with Italian turkey sausage and that adds some nice spice. We put several containers in the freezer which is perfect for hubby's lunch on days that we don't have leftovers.
|Chicken stir-fry with quinoa (left) Katie's meatball broccoli quinoa delight (center) turkey pumpkin chili (right)|
|6g of sugar for the whole jar.|
"Katie's Meatball broccoli quinoa delight"
First I made meatballs based off a recipe from allrecipes.com "meatball nirvana" This is my version:
1 lb extra lean ground beef
1 tsp. powdered garlic
1 tsp. dried oregano
1 T. worcester sauce
1/2c panko instead of bread crumbs
1/3c unsweetened almond milk.
Preheat oven to 400, mix all ingredients until blended, form 1 1/2 inch meatballs placing on a baking sheet. Make sure to use a baking sheet with raised edges or else the grease will run off your pan and make a big mess in your oven, I learned this the hard way. I personally use a pampered chef baking stone. Bake meatballs for 20-25
While my meatballs were baking I steamed several heads of broccoli and their stalks I added a cup of cooked quinoa and a jar of trader joe's pomadoro pasta sauce which has 1 g of sugar per half cup which comes out to 6g of sugar for the whole jar. I then combined the broccoli, meatballs, quinoa, sauce and lots of fresh basil and let everything simmer for several mins. I served it topped with more fresh basil and mozzarella cheese. Delish.
Mini Crust less Quiches:
Last night I made crust less mini quiches, so easy and delicious. I thawed and drained a box of chopped spinach, cooked some turkey breakfast sausage's, added some bacon, fresh basil and ricotta cheese and eggs. After every thing was mixed I sprayed my muffin pan with pam and spooned the mixture in. I baked it at 350 for about 45 mins. Depending on your ingredients it doesn't always take that long I set my timer for 25 mins but when I put a butter knife into them they weren't done yet.
Balsamic Vinegar stir fry with quinoa:
Last night I also made a delicious green stir fry. I sauteed asparagus, kale, celery, broccoli and portobello mushrooms in olive oil. I then added fresh garlic, garlic salt and balsamic vinegar. I topped it off with leftover pork chops and quinoa, I portioned it out and...bam lunch and enough to freeze for a later date.
|Left mini quiches, Right quinoa stir-fry|