Clean Eating Garlic Parmesan Turkey Meatballs

Let's see...The Gracious Pantry has created Garlic, Parmesan, AND Turkey- ALL wrapped up into a little meatball?? Can you say this recipe had me at Garlic?! I could eat these things ALL day! Great over brown rice, or as an appetizer with tooth picks. 

Clean Eating Garlic Parmesan Turkey Meatballs

(Makes approximately 18 meatballs)

Ingredients
1 1/2 lb. lean ground turkey
10 cloves garlic, chopped fine
1/4 cup grated Parmesan cheese
1/2 tsp. sea salt
1/2 tsp. ground black pepper

Directions

Step 1 – In a large mixing bowl, combine all the ingredients and form in to meatballs, approximately the size of a golf ball (maybe just a tad smaller).

Step 2 – Place them on a parchment lined cookie sheet.

Step 3 – Bake at 350 F. for approximately 30-45 minutes, or until the meatballs reach a minimum of 165 F. on a thermometer.

Step 4 – Remove from oven, allow to cool slightly and serve.

Eat and Enjoy!

Nutritional Content
1 serving = 1 meatball

Calories: 65
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 31 mg
Sodium: 57 mg
Carbohydrates: 1 gm
Dietary fiber: 0 gm
Sugars: 0 gm
Protein: 7 gm
Estimated Glycemic Load: 0             

                                                                                                                                                                                                                             

Clean Eating Shepherd's Pie

I think this very well could turn into a family favorite! 

The Gracious Pantry presents:

Clean Eating Shepherd’s Pie
(Makes 12 servings)

Ingredients
1.5 lbs. ground turkey meat
1 tbsp. olive oil
12 cloves garlic, chopped
1 large shallot, chopped
1 large white onion, chopped
2 cups sliced carrots, sliced
1/4 cup celery, sliced
1 large zucchini, cubed
1 tbsp. balsamic vinegar
3 large sweet potatoes
1/2 cup chicken broth, no sugar added
1/4 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp salt

Directions

Step 1 – Place your sweet potatoes in the microwave for about 20-30 minutes, or until they are cooked all the way through.

Step 2 – While the potatoes cook, saute the garlic, shallot and onions together in the oil.

Step 3 – When the onions are translucent, add in the turkey meat, carrots, celery, zucchini, and balsamic vinegar and continue to cook until the veggies are cooked most of the way. They don’t have to be completely cooked because they will bake more in the oven. Just a bit tender is good.

Step 4 – When that is finished cooking, transfer everything to a casserole dish. (Mine was 9×13).

Step 5 – Using a thick towel so you don’t burn yourself, peel the potatoes while they are still hot.

Step 6 – Place them in a mixing bowl with the chicken broth, garlic powder, onion powder and salt. Blend with a hand blender until smooth. A food processor or regular blender will work too.

Step 7 – Smooth the potatoes over the meat in the casserole dish. Drag a fork lightly across the top to “rough up” the surface a bit for baking.

Step 8 – Bake at 350 degrees F. for approximately 30 minutes or until it’s nice and bubbly (you’ll see that if your casserole dish is clear glass).

Step 9 – Cut into 12 sections and allow to cool a bit before serving. The potatoes really hold onto their heat, so be careful.

Eat and Enjoy!

Nutritional Content
1 serving = 1/12 of the recipe (About 1 cup)

Calories: 150
Total Fat: 6 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 45 mg
Sodium: 116 mg
Carbohydrates: 13 gm
Dietary fiber: 2 gm
Sugars: 4 gm
Protein: 11 gm
Estimated Glycemic Load: 5

Clean Eating Meatloaf

One of the hardest things about trying to eat healthy for me, is wanting some of my moms good old home cooking! Of course you can have some of your old family favorites- but even better- now you can have them GUILT free! Courtesy of The Gracious Pantry, her clean eating meatloaf!

Clean Eating Meatloaf
(Makes 10 servings)

Ingredients
1 lb. mushrooms, sliced
1 medium, red onion, chopped
1 tbsp. olive oil
1-1/2 lb. ground turkey meat
1/2 (15 oz.) can clean, fat-free, re-fried beans (about 3/4 cup)
2 egg whites

Directions

~Preheat oven to 350 degrees F.

Step 1 – Saute the mushrooms and onion in the olive oil over medium heat, until the onions become translucent. Set aside and allow to cool.

Step 2 – Add everything to a large mixing bowl and mix until well combined.

Step 3 – Put meat mixture in a lightly oiled loaf pan.

Step 4 – Bake until the internal temperature reaches 175 degrees F. (approximately 45 minutes)

Step 5 – Cool slightly, slice and serve.

Nutritional Content

1 serving = 1/10 the entire recipe

Calories: 164
Total Fat: 7 gm
Saturated Fats: 2 gm
Trans Fats: 0 gm
Cholesterol: 54 mg
Sodium: 262 mg
Carbohydrates: 8 gm
Dietary fiber: 3 gm
Sugars: 2 gm
Protein: 16 gm
Estimated Glycemic Load: 4

Bon Appetite!

Clean Eating Chili Mac

Who doesn't love a good ol' fashioned recipe for Chili Mac?! I know, I do!! The Gracious Panrty brings to you, Clean Eating Chili Mac! Something I love about all of Tiffany's recipes are how many servings each one makes. I have been to a ton of different "eat clean" sites, cook books, etc... and it is RARE to find recipes with a good amount of servings. Sometimes, it is even for just 1 person. So, I appreciate, that these recipes can actually feed families:) Added bonus!

Clean Eating Chili Mac
(Makes 9 servings)

Ingredients
1.5 lbs. lean, ground turkey
2 tsp. coconut oil
1/4 cup dehydrated onions (or 1 large onion, chopped fine)
1 tbsp. garlic powder (or 8 fresh cloves, minced)
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. cinnamon
1 tsp. coriander
1 (15 oz.) can tomato sauce, no sugar added, low sodium is best
1 cup water
Whole grain macaroni, cooked to package directions (as much as you like)
Salt to taste
Parmesan cheese for garnish

Directions

Step 1 – In a medium to large soup pot, cook the turkey in the oil.

Step 2 – When the meat is about half way cooked, stir in all the spices.

Step 3 – When the meat is finished cooking, stir in the pasta.

Step 4 – Served topped with Parmesan cheese.

Eat and Enjoy!

Nutritional Content
1 serving = 1 cup

Note: Sodium can be lowered by using no-sodium tomato sauce. Data does not include pasta.

Calories: 152
Total Fat: 7 gm
Saturated Fats: 3 gm
Trans Fats: 0 gm
Cholesterol: 60 mg
Sodium: 305 mg
Carbohydrates: 8 gm
Dietary fiber: 1 gm
Sugars: 2 gm
Protein: 15 gm
Estimated Glycemic Load: 3

Clean Eating Chicken Vegetable Pasta

There is just something about a chicken dish put together with pasta and some veggies, that is irresistible to me! The Gracious Pantry lives up to her expectations once again with this yummy dish. You can go here for the full story on the recipe. 

Clean Eating Chicken Vegetable Pasta
(makes 6 servings)

Ingredients

1 medium onion, diced fine
3 cloves garlic, diced fine
1 green bell pepper, diced fine
6 large crimini mushrooms, diced fine
1 pint cherry tomatoes, halved
1 cup fresh basil, chopped
1/2 cup grated Parmesan cheese + some for sprinkling
1 tbsp. olive oil
4 boneless, skinless chicken breasts, baked and cut into bite-sized pieces
1-2 tsp. garlic powder (stick to 1 tsp. if you have to talk to somebody
the next day)
1/2 pound whole wheat rigatoni, cooked

Directions

Step 1 – Cook pasta according to package directions.

Step 2 – In a large skillet, saute the onion, garlic, bell pepper and
mushrooms over low heat until soft. Cook this slowly so that the vegetables
will release their juices. Otherwise, 1 tbsp. of olive oil won’t be enough.
It’s okay to get the pan hot over high heat, but then saute over low heat.
Be patient. It’s worth it.

Step 3 – Once the vegetable mixture is sauteed and soft, fold in the
tomatoes and basil. Cook until the tomatoes just barely start to wilt.

Step 4 – Add your pasta to the pan mixture and then the garlic powder and
Parmesan cheese. Stir well.

Step 5 – Stir in your chicken and serve.

Nutritional Content
1 serving = approximately 1 cup WITH whole wheat pasta

Note: Nutritional content does not include pasta. Data for pasta varies from brand to brand, so I left it out. However, the serving size DOES include the pasta.

Calories: 150
Total Fat: 5 gm
Saturated Fats: 2 gm
Trans Fats: 0 gm
Cholesterol: 35 mg
Sodium: 168 mg
Carbohydrates: 9 gm
Dietary fiber: 2 gm
Sugars: 5 gm
Protein: 16 gm
Estimated Glycemic Load: 4

Happy chomping!

Clean Eating Weeknight Spaghetti

Sometimes you just need a quick, easy meal that your kids will love, and not mind eating at least once (or twice) a week;) That is exactly why Tiffany over at The Gracious Pantry thought when she created this tasty clean version of spaghetti! And who doesn't love spaghetti?? Lady and the Tramp anyone? 

Clean Eating Weeknight Spaghetti

(Makes 8 servings)

Ingredients

1 lbs. whole grain spaghetti noodles

1-1/2 lbs. lean, ground turkey meat

3 medium zucchini, grated

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp olive oil

1 jar clean spaghetti sauce (or as much as you like)

Directions

Step 1 – Cook your pasta to package directions.

Step 2 – While the pasta cooks, place turkey meat, zucchini, garlic powder, onion powder and olive oil into a large frying pan and cook until the meat is done. You are not using a lot of oil, so be sure to keep the heat at a lower setting. The water from the meat will help to cook everything.

Step 3 – Drain your pasta and return to the pot.

Step 4 – Stir in the meat and then the sauce.

No nutritional content available as sauce and sauce amounts will vary with this recipe.

Eat and Enjoy!

Clean Eating Chicken Tex Mex Alfredo Pasta

If you are anything like me- than you LOVE Tex Mex! And who are we kidding?! Tex Mex is anything BUT healthy. So, when I came by this AMAZING clean version of a Tex Mex recipe- I had to share!

From our featured blog this week "The Gracious Pantry", you can go directly to her recipe HERE, and see more of her special tips and why she came up with this recipe.

Clean Eating Chicken Tex Mex Alfredo Pasta 

(Makes 8 servings)

Ingredients

1/2 lb. cooked whole wheat pasta

3 cooked, large, boneless, skinless chicken breasts, shredded or cubed

SAUCE

1 (16 oz.) container plain, low-fat cottage cheese

1/2 cup salsa, no sugar added

1 dash cumin (optional)

1 dash chili powder (optional)

TOPPING SUGGESTIONS

Chopped, fresh tomatoes

Chunks of avocado

Fresh cilantro

Olives

Shredded cheddar cheese

Directions

Step 1 – In a double boiler, liquefy the cottage cheese. With some brand, this may not happen completely. You’ll still have chunks of cottage cheese left. But that’s okay. You’ll be blending it anyway.

Step 2 – Put the warm cottage cheese and the rest of the sauce ingredients in a blender and blend until smooth. If you feel the sauce is too thick, feel free to add a splash or two of milk until you reach your desired constancy.

Step 3 – In a large mixing bowl, combine your pasta, chicken and any toppings you’d like to add. Mix well.

Step 4 – Put your pasta mix on a plate and pour some sauce over the top to serve. Serve quickly as the sauce cools off fast.

NOTE: If using avocados, you may want to top the sauce with the avocado as mixing it in can make it rather mushy.

Eat and Enjoy!

Nutritional Content

1 serving = 1/8 the recipe

NOTE: Data does not include toppings.

Calories: 260

Total Fat: 5 gm

Saturated Fats: 1 gm

Trans Fats: 0 gm

Cholesterol: 39 mg

Sodium: 291 mg (This can be lowered with low or no-sodium salsa)

Carbohydrates: 23 gm

Dietary fiber: 3 gm

Sugars: 3 gm

Protein: 28 gm

Estimated Glycemic Load: 14

Bon appetite!