Greek Turkey Meatballs With Tzatziki

Photo: Erin Lives Whole

Perfect for mixing up your midweek menu or holiday hosting.

INGREDIENTS

• 1 lb ground turkey (I prefer 93/7 lean)

• 2 cloves garlic, minced

• 1/4 large red onion

• 1 egg

• 1/2 cup breadcrumbs or almond flour (use almond flour to make this gluten-free)

• 1/4 cup chopped fresh dill

• 1/2 tbsp dried oregano

• 1 tsp salt

• 1/2 tsp pepper

• 2 tbsp olive oil

  Here’s a Tzatziki Recipe (cut in half), or you can use store-bought tzatziki

INSTRUCTIONS 

• In a large bowl, add ground turkey and minced garlic.

• Grate 1/4 red onion into turkey; alternatively, chop red onion very small.

• Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.

• Form into 14 meatballs.

• Heat a saucepan with olive oil over medium heat. Once hot, add meatballs and cook for 7-8 minutes, turning every constantly to ensure even cooking on all sides. Once meatballs reach 165F, they are done.

• While meatballs are cooking, make Tzatziki.

• Serve over rice!

Thanks to Erin Lives Whole for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent and delicious work.

White Christmas Batch Margaritas

Photo: How Sweet Eats

Holiday spirit in a glass.

INGREDIENTS

• 10 ounces silver tequila

• 8 ounces Grand Marnier

• 8 ounces lime juice

• 8 ounces of coconut water

• 8 ounces of canned coconut milk

• 6 ounces coconut cream

• 6 ounces coconut rum

• 6 ounces simple syrup

• 1 teaspoon coconut extract, if desired

• for garnish: sprigs of rosemary and fresh cranberries

INSTRUCTIONS 

• Mix all ingredients together well – I find that for a large scale drink like this with something creamy (the coconut), it works best to make it in a large measuring glass or bowl and whisk it all together as opposed to shaking it. If desired, you can add 1 to 2 teaspoons of coconut extract for a more islandy coconut flavor! Taste and add more syrup if you’d like more sweetness.

• Note: to make the simple syrup, combine equal parts sugar and water (like 1 cup sugar, 1 cup water) in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then remove from heat and let cool completely.

We found this on PureWOW’s Instagram, but the original recipe is from How Sweet Eats. Thanks for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent work.

4 Ingredient Beef Stir Fry

Photo: Unsplash

A meal that’s so fast to put together, you won’t even break a sweat.

Ingredients (All can be found at Trader joe’s)

• 1 lb shaved beef steak

• 1 package Thai wheat noodles

• Asian Style vegetables with stir fry sauce

• 1/4 cup (or more) General Tsao Stir fry sauce
  
  Optional: top with sesame seeds (not sold at Trader Joe’s)
  
  1. Heat a large pan and add olive oil. Add the shaved beef steak in an even layer and cook side for 1-2 min.

  2. Season with salt & pepper and set aside once it’s done cooking.

  3. In the same pan, add in the frozen veggies and cook for 5-6 min.

  4. Add in the noodles, the steak, the stir fry sauce that comes with the frozen veggies, plus the general tsao sauce and stir to combine.

  5. Heat together for another 2-3 min, then serve and top with sesame seeds (optional) and enjoy!

We love, love, love the Instagram account traderjoes5itemsorless for fast and simple ideas. Make sure you follow Anna Lisa for all the inspiration! We’re not trying to claim we came up with the recipe (we’re followers, not creators when it comes to recipes). We’re simply sharing her good work.

Thanksgiving Sangria

Photo: Unsplash

Complete your Thanksgiving menu (or arrive with the perfect hostess gift).

Wings Ingredients

• 1 (750 mL) bottle of Prosecco

• 1 cup of apple cider

• 1/4 cup of lemon juice

• 3 tbsp of maple syrup

• 2 Honeycrisp apples, chopped

• 2 blood oranges, slide

• 1 cup of fresh cranberries

• 3 cinnamon sticks

• 12 oz of sparkling apple juice

Instructions

1. Mix together with ice and serve with cinnamon sticks.

Flourless Pumpkin Chocolate Chip Protein Muffins

Photo: Unsplash

If you love healthy, high-protein meals and don’t follow Lainie Cooks on social media, stop right now and follow her. Here’s one of our favs out of her kitchen.

Ingredients

• 1 cup natural peanut butter

• 1 cup pumpkin

• 1/3 cup maple syrup

• 1 egg

• 1 tsp baking soda

• 1 tsp pumpkin spice

• 1/4 tsp salt

• 1 -2 scoop vanilla protein powder

• 1/2 cup choc chips (+ more for topping)

Directions

• Preheat oven to 350 degrees.

• In a bowl, mix all ingredients except chocolate chips.

• Add in chocolate chips and mix again. Spray the muffin tin with some oil, then use a cookie scooper to add the mixture to the muffin tin.

• Top with more chocolate chips and bake for 15 minutes.

• Let cool completely, then remove from muffin tin and store in the fridge or freezer.

Marry Me Creamy Chicken Chili

Photo: Brocc Your Body

We love all of the recipes from Brocc Your Body, and how could we resist featuring Carissa’s Marry Me Creamy Chicken Chili during the fall?

Ingredients

• 2 boneless, skinless, chicken breasts (6 to 8 ounces each)

• 1 1/2 teaspoons kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 3 tablespoons extra-virgin olive oil

• 1 white onion, diced

• 4 garlic cloves, finely chopped

• 1 cup corn kernels, frozen or drained canned

• 2 (10-ounce) cans diced fire-roasted tomatoes with green chilies, undrained

• 2 cups chicken broth

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (4 1/2-ounce) can green chiles

• 2 teaspoons chili powder, plus more to taste

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon sweet paprika

• 6 ounces cream cheese, cut into pieces, at room temperature (see Note)

• 2 cups roughly chopped curly kale leaves, midribs removed (from about 1 bunch)

Toppings:

• 4 green onions, thinly sliced

• 3 avocados, diced

• 2 cups whole-milk Greek yogurt or sour cream

• 2 cups shredded cheddar or Mexican blend cheese

• Tortilla chips

Directions

• Season the chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper.

• Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the chicken breasts and cook for about 5 minutes per side (not cooked through; it will continue cooking in the chili). Set the chicken on a plate.

• Add the remaining 1 tablespoon oil to the Dutch oven along with the onion and garlic and cook over medium heat, stirring occasionally, until the onions are slightly softened, 3 to 4 minutes. Stir in the corn and cook just to heat through, about 1 minute for frozen or 30 seconds for canned. Add the tomatoes, chicken broth, beans, green chiles, chile powder, cumin, oregano, paprika, remaining 1 teaspoon salt, and a few twists of pepper and stir to combine.

• Add the cream cheese pieces to the pot and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

• Shred or slice the chicken, add to the pot, and continue to simmer for 10 minutes. Stir in the kale, taste for salt and heat, and adjust to your taste. Add more chicken broth if you prefer a thinner chili.

• Serve in a big pot with bowls and all the toppings.

Make sure to check out the original recipe for notes on the cream cheese and pointers from others who have enjoyed this recipe.

Autumn Wild Rice Soup

Photo: Gimme Some Oven

Sweater weather means it’s time to fire up the stove.

Ingredients

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice*

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

• 2 large handfuls of kale, roughly chopped with thick stems removed

• fine sea salt and freshly-cracked black pepper

Directions

• Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

• Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

• Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

• Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

• Serve. Serve warm and enjoy!

We LOVE the recipes from Gimme Some Oven. (Also, how clever is that name)? You can find more amazing recipes just like this one on their website.

PS: The original recipe also has an Instant Pot option. Click here for that.

Pizza Dip

Photo: Delish

We’re always looking for something easy to eat and filling to bring to a party and this one does both.

Prep time: 15 Minutes
Cook time: 50 Minutes
Yield: 8 Servings

Ingredients

• 12 oz. bacon, cut into 1" pieces (omit the meat to make it vegetarian)

• 1 lb. Italian sausage, casings removed (omit the meat to make it vegetarian)

• 1 (8-oz.) block cream cheese, softened 

• 2 c. shredded mozzarella, divided 

• 1 c. ricotta 

• 1 tsp. Italian seasoning 

• 1/2 tsp. garlic powder 

• 1/2 tsp. crushed red pepper flakes 

• 1 1/2 c. pizza sauce 

• 1/2 c. pepperoni slices (omit the meat to make it vegetarian)

• 1/4 c. freshly grated Parmesan 

• Serve with garlic bread, a sliced baguette, breadsticks and/or thick potato chips (use chips or gluten-free bread to make gluten-free)

* We also love to add in some veggies (mushrooms, diced onions, and yellow and green peppers). Saute those until they’re soft before the sausage and then add the sausage to the mix to cook.

Directions

• Preheat oven to 375°. In a large oven-safe skillet over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate. (You can also cook the bacon in the microwave if that’s your preference).

• To the same skillet, add additional veggies (if you choose) until soft and then add the sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

• In a medium bowl, combine cream cheese, 1 cup mozzarella, ricotta, Italian seasoning, garlic powder, and red pepper flakes.

• Add bacon, sausage and cream cheese mixture to skillet and stir to combine, then spread in an even layer. Spread pizza sauce on top and sprinkle with the remaining 1 cup of mozzarella. Top with pepperoni and Parmesan.

• Bake until bubbly and cheese is melty, 20 to 25 minutes. Serve with garlic bread, a sliced baguette, breadsticks and/or thick potato chips

This is a recipe we have pleased parties with for a long time. It’s a favorite from Delish.