Love doing these Turkey Meatballs for dinner. I eat mine with a spinach salad and serve my family spaghetti and meatballs. It’s an easy way to cook for both your family and yourself!
- 1 lb ground lean turkey
- yellow chopped onion
- 1/2 c. gluten free panko
- 1 egg
- 4-5 chopped garlic cloves
- 2 tbsp. parsley
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp pepper
Mash all the ingredients together and place on a greased cooking sheet. Back at 350 degrees for 15 minutes.
* Next time I might add a little chopped up spinach for extra hidden veggies for my boys. ;o)
** If you are following the 21 day fix, I use 2 turkey meatballs as 1 red container.
This is my go-to salad for lunch while on the 21-day fix program. It’s filling, portable, and delicious.
- baby spinach
- grilled chicken
- gorgonzola cheese
- dried cherries
- green onions
- 6 tbsp. balsamic vinegar
- 1/4 c. fresh lemon juice
- 1 tsp. raw honey
- 2 tsp. dijon mustard
- 6 tbsp. extra-virgin olive oil
To make dressing, combine vinegar, lemon juice, honey, mustard, and olive oil in blender.
green container – fill with spinach and green onions…TWICE!
red container – fill with grilled chicken. I like to grill my chicken on my Breville panini press with Mrs. Dash Extra Spicy.
blue container – fill with equal portions Gorgonzola cheese and walnuts.
orange container – fill with dressing then pour on salad.
Store leftover dressing in a covered container in the refrigerator. Enjoy!