ASIAN QUINOA MEATBALLS

INGREDIENTS:

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste,
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 12 mini flour tortillas
  • 1 cup pico de gallo, homemade or store-bought
  • 1 avocado, halved, peeled, seeded and diced
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges

DIRECTIONS:

  1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.
  2. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
  3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

 

Courtesy of www.damndelicious.net

Easy chicken tacos healthy

Pineapple Bun Burgers

INGREDIENTS:

  • 1 lb. ground beef
  • 1 tbsp. Worcestershire sauce
  • kosher salt
  • Freshly ground black pepper
  • 8 pineapple rings
  • 1 large red onion, sliced into rings
  • 4 slices pepper jack
  • 4 pieces romaine
  • 8 slices cooked bacon

DIRECTIONS:

  1. Heat grill to medium-high. In a large bowl, combine ground beef and Worcestershire and season with salt and pepper. Form into 4 patties.
  2. Grill patties, pineapple, and red onion until charred, 3 minutes per side. Top burger patties with pepper jack and cover grill to let melt, 1 minute.
  3. Top bottom pineapple buns with lettuce, burger patties, bacon, and grilled onions, then top with pineapple bun.

 

Courtesy of www.delish.com

ASIAN QUINOA MEATBALLS

INGREDIENTS:

  • 1 pound ground turkey
  • 3/4 cup cooked quinoa
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 large egg
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon Sriracha, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 teaspoon sesame seeds
    FOR THE SAUCE
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, or more, to taste
  • 2 teaspoons cornstarch

DIRECTIONS:

  1. reheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
  4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
  5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
  6. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.

 

Courtesy of www.damndelicious.net

GREEK YOGURT CHICKEN SALAD SANDWICH

INGREDIENTS:

  • 2 cups leftover rotisserie chicken
  • 1/2 cup diced red onion
  • 1/2 cup diced apple
  • 1/2 cup grapes, halved
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 8 slices bread
  • 4 leaves Boston lettuce

DIRECTIONS:

  • In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
  • Serve sandwiches on bread with chicken mixture and lettuce.

Courtesy of www.damndelicious.net

EASY BURRITO BOWLS

INGREDIENTS:

  • 1 cup uncooked rice
  • 1 cup salsa, homemade or store-bought
  • 3 cups chopped Romaine lettuce
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

FOR THE CHIPOTLE CREAM SAUCE

  • 1 cup sour cream
  • 1 tablespoon chipotle paste*
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • 1/4 teaspoon salt, or more, to taste

DIRECTIONS:

  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.

 

Courtesy of www.damndelicious.net

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