Sriracha-Honey Glazed Turkey Meatballs

Meatball Ingredients

2 lbs lean ground turkey

1 cup oats

2 eggs

1 TBSP minced garlic

salt & pepper, to taste

Glaze Ingredients

1/4 cup Sriracha

3 TBSP soy sauce

3 TBSP rice wine vinegar

3 TBSP honey

1 TBSP ginger paste

1 TBSP minced garlic

Instructions

1. Preheat the oven to 375*.

2. In a large bowl, mix the meatball ingredients together. Shape mixture into 1 1/2 inch diameter balls. Place on greased baking sheet.

3. Bake meatballs for 20-25 minutes, until cooked through.

4. While the meatballs are baking, combine glaze ingredients in a small saucepan on the stove top. Bring to a boil, then reduce heat and simmer until the sauce begins to thicken. Pour over meatballs.

This recipe is great for make ahead meals, and freezes well.

Buffalo Chicken Stuffed Peppers

The filling can be made ahead of time, then the peppers stuffed and baked before serving.

Ingredients:

1 lb ground chicken breast

1 onion, diced

4-5 garlic cloves, diced

2-3 handfuls spinach

1 bag mini bell peppers

1/2 cup Frank’s Red Hot sauce

3/4 cup Greek yogurt

Directions:

Slice peppers in half and remove stems and seeds. Place in pot of boiling water for 2-3 minutes. Drain and rinse with cold water to stop cooking.

Meanwhile, heat large skillet over medium heat. Lightly grease pan with cooking spray or olive oil. Add onions, garlic, and chicken. Cook through. Add spinach and let wilt.

Remove from heat and stir in hot sauce and Greek yogurt. Stir to combine. (Filling can be refrigerated at this point for later.)

Heat oven to 350*. Place peppers on pan, fill with buffalo chicken mixture. Bake 20-30 minutes, until cooked through.

Enjoy!

Sesame Chicken Zoodles

This meal does not make for pretty picture, but it tastes great! It’s full of vegetables, and goes together quickly.

Ingredients:

2/3 cup chicken broth

1/2 cup peanut butter

2 Tbsp rice vinegar

2 Tbsp low sodium soy sauce

1 Tbsp fresh ginger

2 tsp sriracha

2 chicken breasts, cooked and chopped

2 large zucchini, spiralized

2-3 large carrots, cut into coins

Directions:

In a saucepan over medium heat, combine chicken broth through sriracha. Whisk to melt peanut butter and combine.

In a large bowl, mix zucchini zoodles, chicken, and carrots. Add peanut sauce and toss to combine. Let sit for 10 minutes to let flavors combine.

NOTE: this recipe is best made just before serving. If left overnight, all the moisture is pulled out of the zucchini, and it turns into a soupy mess.

Eggroll Stir Fry

This is the quickest, easiest stir fry ever! It tastes just like the inside of an egg roll, hence the name.

Ingredients:

1 Tbsp olive oil

1 Tbsp ginger paste (found in the produce department, near the chopped herbs)

1 bag cole slaw mix

1-2 chicken breasts, cooked and shredded

3 Tbsp soy sauce (low sodium preferred)

Directions:

Heat the olive oil in a pan over medium high heat. Add the ginger paste and cole slaw mix. Cook until cabbage has softened and is bright green.

Add chicken breast(s) and soy sauce. Heat through.

Honey-Sriracha Grilled Chicken

Spring is here in NE Florida, it was beautiful weather to get outside and fire up the grill! If you like spice, feel free to add extra sriracha to the chicken marinade.

Ingredients:

1/4 cup honey

2 Tbsp sriracha

5 cloves garlic, minced

2 Tbsp rice wine vinegar

2 Tbsp soy sauce

1 Tbsp lime juice, fresh squeezed

4-6 chicken quarters, breasts, etc (your favorite)

Directions:

Mix honey through lime juice together to make marinade.

Place chicken in 1 gallon plastic bag. Pour marinade over chicken. Seal bag and refrigerate for 4 hours, to overnight, turning occasionally.

Heat grill to medium-high heat. Place chicken skin side down over direct heat and sear for 2 minutes. Flip and seat the other side for 2 minutes.

Place chicken to side of the grill (indirect heat) and cook for additional 20-30 minutes, until cooked through.

Enjoy!

Pan-Seared Chicken with Blueberry Sauce

This entree looks super fancy, but came together quickly. I served with quinoa risotto (recipe on this blog) and steamed green beans.

Ingredients:

4 chicken breasts, boneless and skinless

1/2 cup all purpose flour

Salt and pepper, to taste

1 Tbsp olive oil

1 Tbsp butter

1 onion, finely diced

11 oz blueberries

1 cup Pinot noir

1 tsp marjoram

2 tsp honey

Directions:

Preheat oven to 350*.

Place flour, salt, and pepper in a large bag. Add chicken breasts to flour and shake to coat. Shake off excess flour and set chicken breasts aside.

Heat a large sauté pan to medium high heat. Add olive oil and butter. Once oil is heated, add chicken to sauté pan and cook until browned (5 minutes.) Flip chicken breasts and brown other side. Remove chicken breasts from pan and place in oven safe baking dish. Finish cooking chicken in preheated oven, until chicken reaches internal temperature of 165*.

While chicken is baking, add diced onion to sauté pan that was used to brown chicken. Sauté onions until translucent.

Add wine to sauté pan and scrape bottom of the pan. Once wine has reached a low simmer, add blueberries, marjoram, and honey to pan. Cook over medium low heat to reduce sauce to desired thickness.

Top chicken with blueberry sauce and enjoy.

Spinach & Quinoa Salad

Spinach salad with quinoa for extra staying power!

Ingredients:

1 chicken breast, cooked (I had a grilled breast in the fridge) and chopped

1 cup quinoa, cooked

2 handfuls spinach, chopped

2/3 cup strawberries, sliced

1/4 cup goat cheese

1 Tbsp balsamic vinegar

Directions: 

Chop spinach leaves into bite size pieces. Add quinoa, chicken, and strawberries and stir to combine.

Stir goat cheese and balsamic vinegar into salad. Serve.

Chicken with Balsamic Pan Sauce

Dress up your chicken breast with a simple balsamic reduction. (This plate belonged to the 16 year old boy, hence the giant servings!)

Ingredients:

4 boneless/ skinless chicken breasts, pounded thin

1/4 cup flour

Salt & pepper, to taste

Olive oil, for sautéing

1/2 cup balsamic vinegar

1/2 cup chicken broth

2 tsp honey

Directions:

Heat olive oil in large sauté pan over medium heat.

Dredge the chicken breasts in flour seasoned with salt and pepper. Add chicken to pan, cook approximately 5 minutes until browned. Flip chicken and cook until other side is browned and cooked through. Remove chicken from pan and keep warm.

Mix chicken broth, balsamic vinegar, and honey. Add to pan, scraping pan often to deglaze pan. Cook balsamic sauce until reduced to syrupy thickness.

Drizzle balsamic sauce over chicken and serve.

Chicken Wings

Because it’s football season! Don’t be fooled though, these are not the most nutrient-dense choice, but in moderation, these oven baked wings hit the spot.

Ingredients:

20 wings, separated into flats and drums

1 Tbsp hot sauce

1 Tbsp olive oil

Salt & pepper, to taste

1 cup flour

1 Tbsp garlic powder

1 tsp cayenne pepper

1 stick butter

1 cup hot sauce

Directions:

Mix hot sauce, olive oil, salt and pepper, toss wings in sauce.

Combine flour, garlic powder, and cayenne pepper in large ziploc bag. Add wings to flour mixture and shake to coat.

Place wings on tray and refrigerate for at least 1 hour.

Preheat oven to 400*. Melt butter, add hot sauce. Dip wings in sauce, place on wire rack on baking sheet.

Bake wings for approximately 1 hour, turning halfway through.

Serve with ranch or blue cheese for dipping.

Chicken & Vegetable Enchiladas

These enchiladas can be made ahead and can be frozen.

Ingredients:

1 1/2 cups shredded chicken

1 Tbsp olive oil

1 medium onion, chopped

1 large zucchini, chopped

1-2 bags of spinach

1 14 oz can corn

1 4 oz can chopped green chiles

2 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

Salt & pepper, to taste

12 oz green enchilada sauce

12-16 corn tortillas

3 cups shredded Monterey Jack cheese

Greek yogurt, salsa, cilantro, avocado for serving

Directions: 

Preheat oven to 375*. Grease 9×13 inch dish with cooking spray, set aside.

Heat oil in large sauté pan. Add onion and zucchini, and cook until softened. Add spinach and cook until wilted. Add corn and green chiles, heat through. Stir in cumin, chili powder, and garlic powder. Add salt and pepper to taste.

Remove from heat. Stir in shredded chicken and half the cheese.

To save assembly time, I layer the corn tortillas and enchilada mixture in the pan (much easier than rolling!)

Top with enchilada sauce and the remaining cheese. Bake 25-30 minutes until heated through and cheese is melted.

Top with Greek yogurt, salsa, and/or cilantro and avocado. Enjoy.