For you 30 Day Cleansers out there, you can substitute the tomatoes for red peppers and make Red Pepper Basil Chicken Meatballs … just follow the recipe exactly, substituting the tomatoes with red peppers – YUMMY!
This recipe will make enough for 4 servings
(Obviously, you can double or triple ingredients if you’re making it for your family or friends)
Calories: About 400
1 lb lean ground chicken
2 vine ripened tomatoes
2 oz. Quinoa Pasta (I used Andean Dream Gluten / Corn Free http://www.andeandream.com/OtherProducts.html)
1/8 cup Quinoa Flakes
Fresh Garlic (amount to your taste – I used 2 cloves)
10 fresh basil leaves
Chop the vine ripened tomatoes into small pieces and toss into a pan with some olive oil and fresh garlic and let cook for about 2-3 minutes (don’t burn!)
Chop fresh basil and toss into the tomato / garlic / olive oil mixture
In a separate bowl, mix raw fresh ground turkey, the tomato / basil mixture, ground pepper, and the quinoa flakes and mix together.
Form gold ball size (or smaller) meatballs out of the full mixture
Place formed meatballs in a pan with a little bit of olive oil, and keep turning until cooked through, and browned.
Boil water and cook quinoa linguine
Place chicken meatballs on top of quinoa linguine and sprinkle with some extra virgin olive oil
Hi! I am Sara, Kristin’s sister. I have just recently become a vegetarian, so all of my meals and snacks are going to be meat free but just as delicious!!
Here is my very first recipe for you!
tofu stir fry with quinoa shells
– 1 yellow pepper
– 5 mushrooms
– half bunch of asparagus (about 20 stalks)
– half a head of broccoli – fresh garlic
– 1 tablespoon olive oil
– Hoisin sauce to taste
– 1 block extra firm tofu
– fresh garlic
Quinoa Pasta or rice!
– I used about 4 ounces of shells
– Take tofu out of package, cut in half, and set between paper towels to get rid of some extra moisture.
– Heat a wok ( a deep frying pan is fine too!)
– Put a tablespoon of olive oil in the pan and let it hear up.
– Put garlic in and let it sauté a bit.
– Put veggies in and let them cook!
– Crumble the tofu into a bowl with your hands and then if you want smaller chunks use a fork to mix it up.
– Put whatever seasonings you want (I used garlic and paprika) and mix it up.
– Heat up a small pan and put the tofu into it to dry it out a little more.
– Once the veggies are cooked through and the tofu is warm add the hoisin sauce and the tofu.
– Place it on a low heat while you cook your rice ( I used some quinoa shells for mine!)
– Once it is all done, mix everything together and enjoy!
**This makes enough for two people with some leftovers!**