Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I found these on one of my new favorite websits called skinnytaste.com.  She makes healthy food that is delicious.  We made these meatballs last night and they were so great!  The meatballs were fantastic, but the sauce sent them over the edge.

From Gina's Skinny Recipes

1/4 cup panko crumbs (I just used rolled oats)
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce

4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape meat mixture into a ball of desired size and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.  Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.  Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

Savory Spiral Stuffed Rolls

1 recipe roll dough (that yields about 12 rolls), (You could use canned pizza dough or frozen bread dough)
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham
1 1/2 cups finely chopped broccoli
2 cups shredded cheese
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Roll the dough out into a large rectangle about 1/2-inch thick.

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Mixed Vegetable Quiche with Cheddar and Parmesan

From Robin Miller, All rights reserved
Serves:
4 to 6 servings

Ingredients
1 (9-inch) refrigerated pie crust
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup cooked stir-fried vegetables
1 cup part-skim ricotta cheese
3/4 cup grated Cheddar
1/4 cup low fat milk
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon grated Parmesan

Directions
Preheat oven to 375 degrees F. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside. In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan. Bake 20 minutes (it took mine about 40 minutes), until a knife inserted near the center comes out clean and crust is golden brown.

**I am adding ground sausage and using 150% of the cheese mixture to make sure I can still taste the egg part of the quiche

Black Beans

2 lbs. washed black beans
1 lb. diced white onions
1 oz. garlic, diced
.5 lb. cuban or anaheim peppers
.5 bunch of cilantro

Wash beans well and let soak overnight. Lightly saute onions, garlic, celery and peppers. Bring the beans to a boil and add vegetables and cilantro. Gently simmer for 4 hours. Serve with rice.

This recipe makes a lot so I only make half for my family of 5.