Category Archives: Fulfilling Feasts
My turkey meatballs are not only delicious, but healthy. Carbohydrates have gotten a bad rap, it’s the RIGHT type of carbohydrates that are good for you and fuel your body and brain. The gluten-free pasta I use in this recipe is made from quinoa, an ancient, high-protein grain, and can be found at your local health food store. The Bob’s Red Mill Mighty Tasty Hot Cereal is a great substitute for bread crumbs in most recipes and gives the meatball a good “mouthfeel”. Combine this dish with some grilled vegetables or a dark leafy green salad and you’ll have a perfectly balanced meal. Check out the nutrition profile, it has an ideal combination of lean protein, complex carbohydrates and healthy fats to keep you satiated for hours. Comforting as we head into some chilly nights here in California. Enjoy!
Makes 6 servings
PERCENT CALORIES FROM PRO-33%/CARB-57%/FAT-10%
1 Pkg (11 oz) Lean Ground Turkey
½ c Bob’s Red Mill Mighty Tasty Hot Cereal
2 T Parmesan Cheese, finely grated
2 t Garlic Powder, or 5 Fresh Garlic Cloves
2 t Dried Basil
1 t Ground Cloves
1 T Fresh Parsley
1 oz. Sun Dried Tomatoes (Not in oil)
2 Egg Whites
1 t Salt
½ t Black Ground Pepper
12 oz Gluten Free Quinoa Spaghetti (Quinoa brand in teal packaging)
16 oz Jar Organic Pasta Sauce, either Amy’s or Muir Glen. Be sure to check the ingredients and fat contents before buying and make sure it is tomato based. If you see the words “Alfredo” or “cream” or “cheese”, keep looking for a healthy one.
Mix first 11 ingredients into approximately 1” diameter meatballs. Spray non stick frying pan with Pam or equivalent nonstick cooking spray. Brown meatballs; then add sauce and cover until cooked through, about 15 minutes. Alternatively, you can sear the meatballs in the frying pan then finish off in the oven, then combine with the sauce.
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What’s in it…
1/2 cup oat flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs whites, beaten
1 1/2 cups pollenta (aka cornmeal, uncooked)
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 pound large shrimp, peeled, deveined, tail-on
1 tablespoon olive oil
Kosher salt, for sprinkling
What to do…
Preheat oven to 475 degrees and position rack in center of oven. Cover a baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl (you can pulverize oats in a blender or food processor if you are unable to find oat flour). Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Very lightly dab shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes until crisp and golden. Sprinkle with the kosher salt.
Serve with Yummy Yam Fries from Toni Julian’s book, BITE ME! Change Your Life One Bite at a Time