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I’ve always wanted to share recipes that I’m cooking up for the week ahead because I know how hard meal time can be. With everyone (almost) back in school I finally have little time to do that. Here’s what we’re cooking this week and the recipe links are below! I hope it’s helpful and you get to enjoy a recipe or two!
Monday: The Recipe Critic Slow Cooker Italian Chicken & Potatoes
Tuesday: Cookie and Kate Fresh Black Bean Burrito Bowl with pickled red onions, a cilantro hemp pesto and grilled chicken.
Wednesday: Turkey meatballs from the Pamela Salzman cookbook, served with spaghetti sauce and roasted cauliflower
Thursday: Spicy Glazed wild salmon (another favorite Pamela Salzman receipe!) with Love and Lemons Garlic Yogurt Sauce and baked potatoes
Friday: Pizza night (a family favorite!)
Saturday: Go Out / Take out
Sunday: Half Baked Harvest Crispy Chicken Tinga Quesadillas
GRAIN-FREE GREEK TURKEY MEATBALLS
Ingredients
Method
- Preheat the oven to 450°F and line a rimmed baking sheet with unbleached parchment paper.
- Mix together all the meatball ingredients in a large bowl.
- Form 2 tablespoons of the meat mixture into a ball & place on the prepared baking sheet. Repeat with the remaining mixture.
- Bake for 14 to 16 minutes, or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball and it should register 165°F. Otherwise, cut one open and make sure it is no longer pink in the center.)
- Serve the meatballs with feta or tzatziki sauce in a lettuce wrap or with pita, with spaghetti sauce with roasted cauliflower or in a bowl with cooked rice and vegetables.
