Korean Chicken Meatballs

Korean Chicken Meatballs
(makes about 15 meatballs)

2 tablespoons brown sugar
2 teaspoons sesame oil
8 garlic cloves
3 scallions
1 tablespoon chopped ginger
1 cup cilantro
2 tablespoons low sodium soy sauce
1/4 teaspoon salt
1 pound skinless chicken breast, cut into chunks (or ground chicken)

1/2 cup panko or plain breadcrumbs

Preheat oven to 400 degrees.
In a food processor, combine  sugar, oil, garlic, scallions, ginger, cilantro, soy sauce, and salt.  Process until finely ground.  Add chicken, and process until finely ground.  Transfer mixture into a bowl and add the panko and mix to combine.  Divide mixture into 15 portions and shape each into a meatball.  Place balls on a greased cookie sheet.  Bake for 15-20 minutes.

Tex Mex Burgers

My friend makes these burgers and I thought I'd adapt it a bit and share it with everyone!  They are healthy, full of protein, and very tasty!  You don't even need to add salt! 

Turkey Tex Mex Burgers (serves 6)
1 pound ground lean turkey or chicken
1/2 cup canned black beans (drained and rinsed)
3/4 cup canned corn (drained and rinsed)
4 tablespoons BBQ sauce
1/2 cup cooked quinoa (red or white)
1 cup finely chopped cilantro

Combine ingredients together in a bowl and divide into 6 patties.  Mixture will be sticky so wet your hands before making the patties.  Grill, pan fry, or broil burgers for about 5-6 minutes on each side. Enjoy with some more of your favorite BBQ sauce with some roasted or grilled veggies for a delicious healthy meal. 

Calorie Count per burger: about 220 calories
Protein Count per burger: about 18 grams protein

Tex Mex Turkey Burger, roasted zucchini, and sauteed spinach

Cilantro and Shrimp

I don't know about you but I seriously love cilantro!!  It's almost equal to the love I have for quinoa.  I know many people who can't stand the taste of cilantro, but honestly you guys are missing out.  The flavor is Spring-like, fresh, and clean.  It's really great on seafood.  Today I am sharing with you a recipe for broiled shrimp with cilantro.

Broiled Shrimp with Cilantro
1 bunch cilantro
2 garlic cloves
1/4 cup olive oil
zest of one lemon
crushed red pepper (optional)
salt and pepper to taste
1/2 pound shrimp (cleaned and de-veined)

In a mini food processor blend all the ingredients except the shrimp together.  Pour the cilantro mixture over the shrimp in a bowl or baggie and let marinade for 30 minutes in the fridge.   When ready to cook, preheat broiler on high.  Place shrimp on a baking sheet and broil in the oven for about 4 minutes on each side.  When shrimp turns pink and is firm to the touch it is cooked through.

Beet and Endive Salad

Going clockwise starting with the roasted sweet potato coins, beet and endive salad, and mushroom quinoa. Here's a closer look at the beet and endive salad. Roasted Beet and Endive Salad

2 Endives sliced

2 Roasted beets

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

For the Dressing

1 tablespoons dijon mustard

1/4 cup olive oil

2 tablespoon white wine vinegar

the juice of 1 lemon

Combine ingredients in a small bowl and pour over salad before serving!