Creamed Spinach and Caramelized Onions

 Ingredients

• 1 onion 
• Garlic
• Spinach 
• 2-3 wedges of laughing cow cheese
• Ground nutmeg

Directions

1. Caramelize onions in a pan 
2. Add in garlic for a minute 
3. Add in spinach 
4. Take off heat and add in laughing cow
5. sprinkle with nutmeg 

Palak Paneer Sauce

 

Ingredients 

• Spinach 
• Poblano, Serano, or jalapeno (whatever chili pepper you have/want)
• Shallots
• Garlic
• Onion 
• Ginger 
• Garam Masala 
• Coriander
• Cumin 
• Caulifredo sauce
• Milk 

Directions 

1. Saute garlic, onion, shallot, poblano
2. Add spices to the pan and saute
3. Add in spinach and cook it down 
4. Blend everything together to desired consistency 
5. Add in caulifredo sauce and milk 

Baked Italian Turkey Meatballs

Ingredients

• ground turkey
• spinach
• sundried tomatoes, finely chopped
• basil, finely chopped
• rosemary, finely chopped
• garlic, minced
• italian seasonings
• onion, finely chopped
• egg
• salt & pepper
• olive oil
• bread crumbs (optional)
• tomato paste (optional) 

Directions

1. Preheat oven to 340
2. begin sauteing onion, garlic, and rosemary in a pan on medium to medium high heat
3. add spinach and basil and cook this mixture down until it caramelizes and the liquid is evaporated
4. set aside and let cool.
5. Combine turkey, egg, tomato paste, and optional bread crumbs in bowl and mix, but do not over handle your ground turkey at any point or you will end up with tougher meatballs
6. Add in the caramelized mixture
7. Form into small meatballs no bigger than 1.5 inches
8. Bake for 20 minutes or until internal temperature reaches 160. If you care making these meatballs for meal prep, or will freeze them, feel free to cook to 145ish because they will finish cooking when you reheat them. This tip will help keep the moisture of the meatballs intact.

Notes:

Sometimes, I like to use a combination of 94-96% fat free beef and ground turkey for added flavor and moisture. I usually use more turkey than beef.

Turkey and Kale Stuffed Zucchini

This is more cheesy goodness brought to you by the easiest way to cheat cheese ever! Those low calorie cheese wedges - laughing cow or store brand always come in clutch.

Ingredients:

• Zucchini, halved and hollowed out with small spoon or melon baller 
• Ground Turkey
• Kale or Spinach, chopped
• Salt & Pepper
• Laughing Cow

           Options:

• Italian Seasoning
• Pesto
• Poblano
• Cilantro
• Cumin and paprika
• Curry 

Directions

1. Scoop out the flesh of the zucchini. Make sure to keep the integrity of the zucchini boat 
2. Turn the stove top on medium - medium low heat, and warm skillet
3. Chop up the zucchini flesh and cook the turkey in the pan together
4. Add the kale or spinach after the turkey has browned
5. Season liberally
6. Add Laughing Cow and mix
7. Add to Zucchini boats and serve

Note: You can cook the zucchini boat if you do not want it raw. If you are making this for meal prep, it will cook enough in the microwave when warmed.

Chicken and Kale Zucchini Boats

Ingredients

• Zucchini, halved and hollowed
• Chicken
• Kale or spinach, chopped
• Cumin, and/or desired spices
• Laughing Cow Cheese (optional)

Directions

1. Preheat oven to 375
2. Use a small spoon to hollow out zucchinis by removing the fleshy seedy part.
3. Turn stove top on to medium, or medium low, and warm skillet
4. Put Zucchini boats in oven for at least 10 minutes, maximum 20 
5. If chicken is frozen or cold, add chicken to the skillet
6. Warm chicken and kale together, but make sure to add kale/spinach when chicken is almost finished warming through - do not overcook kale/spinach or chicken. Remove pan from heat when needed.
7. Add in laughing cow cheese and melt 
8.