Teriyaki Turkey Meatball

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Teriyaki Turkey Meatball

Who doesn’t love meatballs! They’re so easy to make and can be enjoy as a snack or meal. This dish goes well with rice, salad, pasta or by itself. You can have fun adding your favorite ingredients too. Here is an easy recipe of teriyaki turkey meatball

Easy recipe: Serves 6
 1 lb lean ground turkey
 6 oz white button mushrooms, diced
 2 egg whites, whisk
 8 stalks of green onion, chopped or cut
 1/2 onion, diced
 3 tbsp teriyaki sauce
 1 tsp sesame oil (optional)
 1 tsp minced garlic (or garlic powder)
 Salt to taste
 1 cucumber, sliced

Cooking instructions
 Preheat oven to 375°F
 Mix the all the above ingredients (turkey, mushrooms, egg whites, green onion, onion, teriyaki sauce, sesame oil, garlic and salt) except cucumber in a bowl 
 Scoop a small mixture onto your palm and roll into a ball
 Place all meatballs onto a cooking sheet and bake them for 20 minutes (or until meatballs are cooked)
 Remove and let cool for 5 minutes. Serve each meatball with a slice of cucumber and secure with toothpick if needed
If you prefer your meatball a little more moist, heat 1/4 cup of teriyaki sauce and pour over meatballs before serving

Calories: about 145 per serving

Enjoy!

Turkey Bacon, Veggie Egg Omelet

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Turkey Bacon, Veggie Egg Omelet

Breakfast is one of my favorite meals of the day. The thought of breakfast and my morning coffee instantly cheers me up! 
So for those days when you don’t feel like getting up (like Monday morning), try our simple turkey bacon, veggie egg omelet recipe. It is loaded with healthy ingredients and low in calories too.!

Easy recipe: Serves 1
 2 egg whites, whisked (or 1 egg)
 1 tsp minced garlic
 1/4 bell pepper, core and seed removed, diced (any color)
 4 grape tomatoes, diced (or 1/4 regular size tomato)
 1 cup organic spinach (I usually buy prewash in a bag)
 1 turkey bacon, cooked per package instructions, diced
 1 tsp cilantro, cut (optional)
 Olive or coconut oil spray
 Salt to taste

Cooking instructions
 Spray cooking oil in a cooking pan and set to medium-high heat. Add garlic and stir fry for about 1 minute
 Add bell pepper and stir fry for another minute
 Then stir in tomato, spinach and salt. Cook until spinach is wilted. 
 Turn heat off and add cooked turkey bacon to the mixture. Set aside
 Spray cooking oil in another small cooking pan and set to medium-low heat
 Add a pinch of salt to egg whites if desired. Pour in egg whites and let it cook until it sets
 Using a rubber scraper, gently lift the eggs onto a serving plate
 Scoop the cooked mixture of bell pepper, tomato, spinach and turkey bacon onto egg whites. Then fold the other half of egg whites over
Top the egg omelet with cilantro and serve

Calories: about 100 per serving
Enjoy!

Stuffed Bell Pepper with Egg Mushroom and Tomato

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 Stuffed Bell Pepper with Egg Mushroom and Tomato

Wake up in the morning to a delicious stuffed bell pepper with egg white, mushroom and tomato! Bell pepper is a great ingredient to use if you want to eat healthy. It’s low in calories, high in taste and filling too. Egg is a smart choice as it keep you fuller longer. Have fun by adding your favorite ingredients instead. I love mine with tomato, mushroom and top with salsa.

Easy recipe: Serves 2
 2 large bell peppers (any color), cut half length wise, core and seeds removed
 4 egg whites, whisked
 4 white button mushrooms, sliced
 6 grape tomatoes, quartered (or regular size tomatoes, diced)
 4 tbsp grated parmesan cheese
 8 tbsp salsa or pico de gallo
 2 tbsp cilantro, roughly chopped
 Salt to taste
 Olive or coconut oil spray

Cooking instructions
Preheat oven to 375°F
 Place bell peppers on a baking tray and spray oil on both sides of peppers. Bake for 15 minutes with peppers inside face down.
 Remove baking tray and turn peppers inside face up.
 Add 1 tbsp of salsa or pico de gallo and 1 tbsp parmesan cheese to each half of pepper.
 Then layered with 1 mushroom and 1 1/2 grape tomatoes
 Stir cilantro to whisked egg whites and then pour mixture onto each pepper. Add salt if desired
 Bake stuffed peppers for another 25 minutes or until eggs are cooked
 Remove and serve with salsa or pico de gallo

Calories: about 135 per serving
Enjoy the delicious yet filling stuffed bell pepper with egg white, mushroom and tomato recipe!

Egg Spinach Cheese Bagel

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Egg Spinach Cheese Bagel Do you sometimes crave a bagel but feel like there are too many carbs or calories? This egg, spinach, cheese and sun-dried tomato on whole wheat thin bagel may be a bagel lover’s dream come true. Each bagel by Thomas brand is only 110 calories. But wait! Instead of using the full bagel, we are only using half a bagel which further reduces the calories. Now, load bagel up with healthy spinach, egg, parmesan cheese and sun-dried tomato!

Easy recipe: Serves 2
 1 100% whole wheat thin bagels (by Thomas brand)
 3 cups organic spinach
 2 tbsp sun-dried tomatoes
 2 tbsp grated parmesan cheese
 2 eggs (or egg whites)
 2 tsp cilantro, roughly cut or chopped
 1 tbsp minced garlic
 Salt to taste
 Olive or coconut oil spray

Preparation instructions
Spray a cooking pan with oil and set to medium-high heat
 Add garlic and cook for one minute or until light brown color
 Add spinach, sun-dried tomatoes and salt to garlic and stir fry until spinach is wilted
 Lightly toast bagel and place each slice inside facing up
 Divide the garlic, spinach and sun-dried tomatoes cooked mixture into 2 portions and scoop onto bagel slices  Sprinkle mixture with grated parmesan cheese
 To cook egg (or egg white), spray a cooking pan with oil and set to medium heat
 Cook egg to your desire doneness. Add salt if desire. Serve on top of bagel with mixture
 Sprinkle egg with cilantro and enjoy!

Calories: about 190 per serving (or 125 replacing egg with egg white, per serving) This recipe loaded up with so much goodness has less calories than a full regular bagel.

Zucchini Crispy Crab Cake

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Zucchini Crispy Crab Cake

No need to go to New England for this fresh take on the classic crab cake. This makes a great appetizer or the perfect party pleaser!

Easy recipe: Serves 2
 6 oz can cooked crab meat, drained (carefully check and remove any shells)
 1 cup zucchini, shredded
 1/2 cup carrot, peeled and shredded (I buy mine from Trader Joe’s pre washed and already shredded)
 1 tbsp cilantro, roughly chopped
 1/4 red bell pepper, core and seeds removed, diced (optional for you Maryland purists!)
 1 tbsp cornstarch
 1 egg white, whisked
 Olive or coconut oil spray
 Salt to taste (black pepper or Old Bay seasoning, optional)
 2 tbsp Newman’s Own Lite Honey Mustard dressing (or any type of your favorite dipping sauce)

Cooking directions
Mix all top 7 ingredients in a bowl. Add a pinch of salt to mixture
 Spray a non stick cooking pan with oil and turn heat to medium-low
 Scoop small scoops of mixture onto the heated pan. Press each mixture down with back of spoon slightly to flatten top surface
 Pan fry mixture for 5 minutes, turn over half way
 Remove and serve warm with honey mustard dressing as a dipping sauce. I like mine with sweet chili sauce

Zucchini crab cakes will taste great with just about any dipping sauce, so try your favorite FAB flavored sauce!

Calories: about 150 per serving
Enjoy!