Archive for the ‘Recipes’ Category
I already gushed about this yummy yet incredibly simple recipe in my last post, so I’ll try to keep the salivating down to a minimum. These are light, fluffy, and naturally sweet. It makes quite a big plate of breakfast too! These even fit gluten-free and vegetarian diets as well. So please… try this recipe. You won’t even realize you’re eating anything this good for you. And your body will thank you. Enjoy!
4 Egg Whites
1 Whole Banana
1\2 tsp Vanilla Extract (pure as possible)
2 tsp Coconut Oil (or non-stick spray)
Up to 1\4 c Sugar-free Maple Syrup
Directions: Blend banana, egg whites, egg, and vanilla in a blender. Melt coconut oil over medium heat in small pan, or coat pan with non-stick spray. Pour 1\3 c batter into hot pan. Swirl the batter around to spread it thin in the bottom of the pan. Cook on both sides until golden brown. Top with 1\4c or less of sugar-free syrup.
So night before last I made a pretty fun dinner. I made Turkish Meatballs with Tzatziki and paired that with Broccoli Couscous and Greek Salad. It was like a little tour of the Mediterranean on a plate and very fun to eat. Breaks up any dinner time rut, that’s for sure. But….my kids complained the whole time I was making it.
“Ewwww you’re putting bulgar in those meatballs?”
“Oh what is that green stuff?”
“Bulgar sounds like booger…”
“I don’t think I like couscous.”
“What is that dressing you put on the salad? That’s not Ranch!”
And so on and so forth.
I tried to ignore them. I kept reminding them “Try it, you’ll like it!” even imitating the Yo Gabba Gabba song. No dice. Then we sat down to eat. And they ate….and wanted seconds…and then thirds of the salad. Mother 1, Kids 0….flawless victory. Jason loved every inch of it. He said it was like Mexican food in the way that everything goes together perfectly and even if you mixed your plate together, it would taste just as good.
So without further adieu, here is the recipe for the meatballs and dipping sauce. Parent loved, kiddo approved. (Be sure to check out my tips at the bottom!)
Turkish Meatballs and Tzatziki Sauce
(For the Meatballs)
1/2 cup(s) uncooked bulgur
1/2 pound(s) uncooked 93% lean ground beef
1/4 cup(s) scallion(s), sliced
2 Tbsp cilantro, fresh, chopped
1 tsp minced garlic
1 1/4 tsp Ground cumin
1/2 tsp table salt
1/2 tsp paprika
1/4 tsp ground allspice
(For the Tzatziki Sauce)
1 cup(s) plain fat-free yogurt
1/4 cup(s) cucumber(s), finely diced
1 Tbsp dill, fresh, chopped
1/4 tsp minced garlic
1/4 tsp Ground cumin
1/4 tsp table salt
1 Tbsp cilantro, fresh, chopped
Cook or soak bulgur according to package directions; drain any excess water and let cool.
Place oven rack in center of oven and preheat oven to 425ºF. Coat baking pan with cooking spray.
Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, allspice and drained bulgur in a large bowl; combine ingredients with your hands until well-mixed.
Roll meatball mixture into twenty-four 1 1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes.
Meanwhile, to make dipping sauce, in a small bowl, combine yogurt, cucumber, dill, tablespoon of cilantro, and 1/4 teaspoon each of garlic, cumin and salt; mix well.
To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl. Yields 2 meatballs and about 1 1/2 tablespoons of sauce per serving
Tips from the Healthy Preggie:
Alrighty, this recipe was originally written as an appetizer\party food dish. I doubled this recipe and got 36 small meatballs out of it instead of 48. This was fine with me though since we were having them as part of dinner and didn’t use toothpicks anyway. I baked them for 15 minutes, just in case and they were still crispy on the bottom but tender on the inside.
(The WW PointsPlus value on the specified serving of 2 meatballs and 1 1\2 T tzatziki is only ONE point. It’s just that lean. I’m not counting points in my pregnant days, but I do watch my portion sizes with an eye on the calories.)
When I was little (I mean really little…) my parents used to go to Molina’s Mexican Restaurant every now and then. It was always tasty, but one thing stood out. Instead of just your basic salsa, they had a relish they’d put on the table with their fresh tortilla chips. It was soft yet crisp carrots, onions, jalapenos and garlic and it was amazing. My mom actually found the recipe in the Houston Chronicle (the family was awesome enough to release it) and used to make it periodically to store in the fridge. I haven’t been to Molina’s since I was a kiddo, so I’m not sure they serve it anymore? I sure hope so. I’d love to go back there one day for old times’ sake. And hey…what pregnant woman could turn down a big cheesy plate of spicy Mexican food goodness?
Anyhoo I’d kinda forgotten about the relish recently but then I looked in the veggie drawer and found a big bag of carrot rounds. Suddenly it clicked! Oh yeah…Molina’s Relish! In fact, I do believe I’d referenced it once before in this very blog. Preggie brain fart. Go figure. This is simmering on my stove right now and it’s starting to smell wonderful…. I will be piling it on Baked Tostitos later on for a healthy, yet delicioso snack.
Molina’s Restaurant Relish
2 Carrots, cut into rounds
2 Onions, sliced
1\3 c Sliced Jalapenos (you can use fresh or jarred if they’re thick and crisp)
2 Cloves Garlic
1\2 tsp Salt
1\2 tsp Pepper
1-2 Bay Leaves
Put the carrots on the bottom of your pot, top with onions, jalapenos, garlic cloves, and all seasonings. Add enough vinegar to barely cover everything, then add 1\4 c water. (You can adjust this to your liking depending on how vinegary you like your relish) Simmer on low heat until onions are almost clear. The idea is for the veggies to be soft, yet still crisp. Store in the fridge, preferably in jars with screw-on lids.
Pile liberally on chips. Enjoy.
Seriously…there’s really no way you can’t enjoy this.