Turkey Meatballs with Spinach

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon crushed red pepper flakes (optional - adjust to your preference)
• 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce
• 1/3 cup chicken broth
• 2 1/2 lbs lean ground turkey
• 3/4 cup bread crumbs/ gluiten free bread or cracker crumbs
• 2 large eggs

Instructions

1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5. 5. With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Garlic Mash Potaoes

Servings: 5 servings • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 159.6 • Fat: 1.7 • Carbs: 32.3 • Fiber: 3.2 • Protein: 4.5

Ingredients: 

• 2 lbs (4 medium) yukon gold potatoes, peeled and cubed
• 4 large garlic cloves, peeled and halved
• 1/4 cup fat free sour cream / for dairy free use plain coconut yogurt
• 1/4 cup fat free chicken broth
• 2 tablespoons skim milk
• 1 tbsp light butter
• kosher salt to taste
• dash of fresh ground pepper
• 1/4 cup fresh herbs of choice: parsley, thyme, tarragon

Directions: 

Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan.
Add sour cream and remaining ingredients. Using a masher, mash until smooth.Season with salt and pepper to taste.

Chicken & Avocado Soup

 If you don't have shredded chicken, you can cook 2 chicken breast halves in the broth for 15-20 minutes, then shred with a fork (don't overcook). If you prefer dark meat, thighs work great too. Serve tortilla chips or white rice on the side.

Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g  

• 5 cups chicken broth
• 2 cups shredded chicken breast
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe hass avocados, diced
• 1/2 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (optional)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sautéabout 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.