The holidays are just far enough gone that the ingredients in this week's meal are crave-able again. Redesigned in healthier little packages, they won't leave us feeling quite so guilty afterward. Just like holiday food, and all the "What's for Dinner?" meals I've shared so far, these recipes all taste great as leftovers, too. Enjoy!
As before, I've listed each individual recipe first with the choreographed steps at the bottom. I hope this allows for easier mix-and-matching different recipes in the future. Feel free to let me know what you think by posting a comment.
TURKEY-APPLE-CRANBERRY MEATBALLS
PREP ~ 10 minutes; COOK ~ 20-25 minutes (non-active)
Serves 4
Ingredients:
1 1/4 pound ground turkey thigh or breast meat (or 50/50 combo)
1 cup green apple, diced small
1/2 cup dried cranberries, roughly chopped
2 tablespoons fresh sage, finely chopped
1 egg, large
1/2 cup breadcrumbs, plain
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon extra virgin olive oil
Instructions:
Preheat oven to 400 degrees.
Place all ingredients in a mixing bowl. If you have an upright mixer with a paddle attachment, use the mixer to combine all ingredients. Or, just use your hands.
Once well combined, portion into 12 equally sized meatballs (about 2 ounces or 3 tablespoons each). Set on a lightly oiled sheet pan. Meatballs can be close, but not touching. Place in oven preheated oven and bake 20-25 minutes until cooked through.
TURKEY-APPLE-CRANBERRY MEATBALLS
PREP ~ 10 minutes; COOK ~ 20-25 minutes (non-active)
Serves 4
Ingredients:
1 1/4 pound ground turkey thigh or breast meat (or 50/50 combo)
1 cup green apple, diced small
1/2 cup dried cranberries, roughly chopped
2 tablespoons fresh sage, finely chopped
1 egg, large
1/2 cup breadcrumbs, plain
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon extra virgin olive oil
Instructions:
Preheat oven to 400 degrees.
Place all ingredients in a mixing bowl. If you have an upright mixer with a paddle attachment, use the mixer to combine all ingredients. Or, just use your hands.
Once well combined, portion into 12 equally sized meatballs (about 2 ounces or 3 tablespoons each). Set on a lightly oiled sheet pan. Meatballs can be close, but not touching. Place in oven preheated oven and bake 20-25 minutes until cooked through.
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SWEET POTATO PUREE
PREP ~ 0 minutes; COOK ~ 15 minutes
Serves 4
INGREDIENTS
1 pound sweet potatoes
1/4 cup Greek yogurt
1 tablespoon apple cider vinegr
Salt and Pepper
INSTRUCTIONS
Cut potatoes in half lenghthwise and place in a microwave-safe dish, like a glass casserole dish. Add about 1/4 inch of water to the dish, then cover with plastic wrap. Fold back one corner to allow steam to escape. Microwave on high for 5-8 minutes until very tender. Should pierce very easily with a fork.
Allow potatoes to cool slightly, then scoop flesh out of the skin and place in a food processor fitted with the blade attachment. Add Greek yogurt and apple cider vinegar. Puree until smooth. If too thick, add more yogurt. Season with salt and pepper to taste.
PREP ~ 0 minutes; COOK ~ 15 minutes
Serves 4
INGREDIENTS
1 pound sweet potatoes
1/4 cup Greek yogurt
1 tablespoon apple cider vinegr
Salt and Pepper
INSTRUCTIONS
Cut potatoes in half lenghthwise and place in a microwave-safe dish, like a glass casserole dish. Add about 1/4 inch of water to the dish, then cover with plastic wrap. Fold back one corner to allow steam to escape. Microwave on high for 5-8 minutes until very tender. Should pierce very easily with a fork.
Allow potatoes to cool slightly, then scoop flesh out of the skin and place in a food processor fitted with the blade attachment. Add Greek yogurt and apple cider vinegar. Puree until smooth. If too thick, add more yogurt. Season with salt and pepper to taste.
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KALE, QUINOA AND GOAT CHEESE SALAD
PREP ~ 0 minutes; COOK ~ 20-25 minutes
Serves 4
INGREDIENTS
3/4 cup quinoa
1 1/2 cups water (scant measure)
2 1/2 cups kale, destemmed and thinly sliced
3 ounces goat cheese
3 tablespoons white balsamic or white wine vinegar
1 tablespoon extra virgin olive oil
1/4 cup sliced or crushed almonds
INSTRUCTIONS
Measure water and quinoa into a medium sauce pan and set over high heat. Once water is boiling, cover with a tight-fitting lid and lower heat. Simmer for 15-18 minutes until water is absorbed and grain is tender.
Place almonds in a small saute pan and set over low heat to toast. Shake pan often to prevent burning. Once almonds are golden brown and fragrant transfer to a large mixing bowl.
Remove stems from kale and shred leaves with hands or slice thinly with a knife. Add to bowl with the almonds.
Once quinoa is cooked, transfer to a plate and spread out in a thin layer to cool faster and stop the cooking process. After about 5 minutes, transfer to bowl of almonds and kale. Drizzle with vinegar and olive oil, season with salt and pepper and toss to combine. Crumble in goat cheese and gently toss once more.
PREP ~ 0 minutes; COOK ~ 20-25 minutes
Serves 4
INGREDIENTS
3/4 cup quinoa
1 1/2 cups water (scant measure)
2 1/2 cups kale, destemmed and thinly sliced
3 ounces goat cheese
3 tablespoons white balsamic or white wine vinegar
1 tablespoon extra virgin olive oil
1/4 cup sliced or crushed almonds
INSTRUCTIONS
Measure water and quinoa into a medium sauce pan and set over high heat. Once water is boiling, cover with a tight-fitting lid and lower heat. Simmer for 15-18 minutes until water is absorbed and grain is tender.
Place almonds in a small saute pan and set over low heat to toast. Shake pan often to prevent burning. Once almonds are golden brown and fragrant transfer to a large mixing bowl.
Remove stems from kale and shred leaves with hands or slice thinly with a knife. Add to bowl with the almonds.
Once quinoa is cooked, transfer to a plate and spread out in a thin layer to cool faster and stop the cooking process. After about 5 minutes, transfer to bowl of almonds and kale. Drizzle with vinegar and olive oil, season with salt and pepper and toss to combine. Crumble in goat cheese and gently toss once more.
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MEAL PREP CHOREOGRAPHY
COOK ~ 40-45 minutes
(Prep time is woven into the cook steps so you don't have to do any advance prep work).
1. Preheat oven to 400 degrees.
2. Start by steaming the sweet potatoes. Cut them in half lengthwise and place in a microwave-safe dish, like a glass casserole dish. Add about 1/4 inch of water to the dish, then cover with plastic wrap. Fold back one corner to allow steam to escape. Microwave on high for 5-8 minutes until very tender. Should pierce very easily with a fork. Once steamed, allow to cool slightly.
3. Next, measure water and quinoa into a medium sauce pan and set over high heat. Once water is boiling, cover with a tight-fitting lid and lower heat. Simmer for 15-18 minutes until water is absorbed and grain is tender.
4. Now, start on the meatballs. Prep the apples, dried cranberries and fresh sage and place in a mixing bowl with the remaining meatball ingredients. If you have an upright mixer with a paddle attachment, use the mixer to combine all ingredients. Or, just use your hands.
5. Once well combined, portion mixture into 12 equally sized meatballs (about 2 ounces or 3 tablespoons each). Set on a lightly oiled sheet pan. Meatballs can be close, but not touching. Place in the preheated oven and bake 20-25 minutes until cooked through.
6. Place almonds in a small saute pan and set over low heat to toast. Shake pan often to prevent burning. Once almonds are golden brown and fragrant transfer to a large mixing bowl.
7. Once potatoes are cool enough to touch scoop flesh out of the skin and place in a food processor fitted with the blade attachment. Add Greek yogurt and apple cider vinegar. Puree until smooth. If too thick, add more yogurt. Season with salt and pepper to taste.
8. Once quinoa is cooked, transfer to a plate and spread out in a thin layer to cool faster and stop the cooking process.
9. Remove stems from kale and shred leaves with hands or slice thinly with a knife. Add to bowl with the almonds. Drizzle with vinegar and olive oil, season with salt and pepper then toss in the cooled quinoa. Stir just to combine. Crumble in goat cheese and gently toss once more.
10. Place a few meatballs on dinner plates along with scoops of sweet potato puree and quiona with kale. Serve and enjoy!
COOK ~ 40-45 minutes
(Prep time is woven into the cook steps so you don't have to do any advance prep work).
1. Preheat oven to 400 degrees.
2. Start by steaming the sweet potatoes. Cut them in half lengthwise and place in a microwave-safe dish, like a glass casserole dish. Add about 1/4 inch of water to the dish, then cover with plastic wrap. Fold back one corner to allow steam to escape. Microwave on high for 5-8 minutes until very tender. Should pierce very easily with a fork. Once steamed, allow to cool slightly.
3. Next, measure water and quinoa into a medium sauce pan and set over high heat. Once water is boiling, cover with a tight-fitting lid and lower heat. Simmer for 15-18 minutes until water is absorbed and grain is tender.
4. Now, start on the meatballs. Prep the apples, dried cranberries and fresh sage and place in a mixing bowl with the remaining meatball ingredients. If you have an upright mixer with a paddle attachment, use the mixer to combine all ingredients. Or, just use your hands.
5. Once well combined, portion mixture into 12 equally sized meatballs (about 2 ounces or 3 tablespoons each). Set on a lightly oiled sheet pan. Meatballs can be close, but not touching. Place in the preheated oven and bake 20-25 minutes until cooked through.
6. Place almonds in a small saute pan and set over low heat to toast. Shake pan often to prevent burning. Once almonds are golden brown and fragrant transfer to a large mixing bowl.
7. Once potatoes are cool enough to touch scoop flesh out of the skin and place in a food processor fitted with the blade attachment. Add Greek yogurt and apple cider vinegar. Puree until smooth. If too thick, add more yogurt. Season with salt and pepper to taste.
8. Once quinoa is cooked, transfer to a plate and spread out in a thin layer to cool faster and stop the cooking process.
9. Remove stems from kale and shred leaves with hands or slice thinly with a knife. Add to bowl with the almonds. Drizzle with vinegar and olive oil, season with salt and pepper then toss in the cooled quinoa. Stir just to combine. Crumble in goat cheese and gently toss once more.
10. Place a few meatballs on dinner plates along with scoops of sweet potato puree and quiona with kale. Serve and enjoy!
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