Savory Buffalo Turkey Meatballs

Savory Buffalo Turkey Meatballs

These buffalo turkey meatballs are an easy, savory and spicy dish to make either as a dinner or an appetizer any day of the week. Bust out your frying pan or cast iron skillet and be prepared for a one dish wonder that will please anyone with a hankering for buffalo sauce. This recipe is Paleo, Whole 30 and Keto friendly.

Recipe and Images are original to Mindful Living with Amanda

I am a lover of all things buffalo flavored, so it comes as no surprise that when Primal Kitchen launched their own buffalo sauce I had to try it. Even better, Costco sells it! Hello Costco! Seriously, I have an obsession when it comes to Costco, but that is a whole different story for another day. Whole Foods and Target also sell Primal Kitchen brand items, but for this recipe you can substitute with Frank’s Red Hot as well. Whatever floats your boat.

To make this dish finely chop the celery and carrots into small pieces. Then mince 1 clove of garlic. Over medium heat put in a tablespoon of avocado oil, and toss in the celery, carrots and garlic. Be sure to stir the veggies frequently to prevent the garlic from burning. Once everything is tender remove them from the heat and add into a medium sized mixing bowl.

Recipe and Images are original to Mindful Living with Amanda

To the veggies add the ground turkey, egg, almond flour, onion powder, salt and paprika. Combine the meatball mixture thoroughly, and then form into about 12 meatballs. Return the skillet to medium heat and place the meatballs in while spreading them out to prevent overcrowding. Let the meatballs cook evenly on all sides for about 10 minutes to brown and lightly crisp. Then, I turn the heat down to low and cover them to steam for about 8 more minutes until cooked through. Remove the meatballs from the pan, and add in the ghee and buffalo sauce and stir it all together to get all the browned bits and juices into the sauce for extra flavor. Then add the meatballs back in and remove the skillet from the heat. Top with a drizzle of ranch dressing and sliced green onions.

I will serve these meatballs as is with cut up celery and carrots for an appetizer, or serve over cauliflower rice with some sliced avocado for dinner. My sons are not into the whole buffalo thing yet, so for them I just leave a few meatballs aside before I add the sauce.

Buffalo Turkey Meatballs
Makes 12 meatballs (about 3-4 servings)

Ingredients:

  • 1/4 cup of finely chopped carrots
  • 1/4 cup of finely chopped celery
  • 1 tablespoon of avocado oil
  • 1 minced garlic clove
  • 1 pound of ground turkey
  • 1 egg
  • 1/4 cup of almond flour
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 3/4 cup of Buffalo Sauce
  • 2 tablespoons of ghee or grass fed butter (if Keto)
  • Optional: Compliant ranch dressing and green onions for garnish

Directions:

  • Over medium heat add the avocado oil to the skillet
  • Add in the minced garlic and finely chopped carrot and celery, and stir frequently to prevent the garlic from burning
  • Once the veggie mixture is tender remove from the heat and toss it into a medium sized mixing bowl
  • Add the turkey, egg, almond flour, onion powder, salt, and paprika to the mixing bowl and thoroughly combine. Once combined, form about 12 meatballs
  • Return the skillet to medium heat and drop in the meatballs. Rotate them around the pan every so often so that they brown on all sides (about 10 minutes)
  • Reduce the heat to low and cover so they can steam to finish cooking for about another 8 additional minutes or until cooked through
  • Remove the meatballs from the pan, and add the ghee and buffalo sauce to the skillet
  • Scrape up any of the crispy pieces for some extra flavor and mix the sauce until the ghee is completely blended in
  • Add the meatballs back to the skillet, mix and turn the heat off
  • Garnish with some ranch dressing and chopped green onion

Enjoy!

Chicken Taco Tray Bake

Chicken Taco Tray Bake

Tacos are my most beloved dish! I reinvent my tacos weekly just to keep things new and interesting. Who doesn’t appreciate a solid taco served traditionally in a tortilla, on top of a salad, or in a rice bowl? The options are endless, and all of the different flare you can add to them keeps a simple dish constantly on rotation in my house.

Tray bake dishes are most adored in my home, because they make meal prep and clean up a breeze. I typically do the cooking in my house, and subsequently my husband does the clean up. Don’t feel bad for him though, because I am a clean as I go kind of gal. Nothing makes me more anxious than a cluttered kitchen where I can’t find what I need when I need it. Well, okay, maybe constantly having to move around my dog Blue can be equally of a challenge. Blue thinks he is my cooking assistant, which he is so stinking cute he should be.

This dish is pretty straight forward, and you can tailor it to whatever you are feeling whether it is a salad, rice bowl or a traditional taco with tortillas. I am a huge fan of the brand Siete, so I naturally use their cassava or almond flour tortillas and I always have at least 2-3 packets of their taco seasoning on hand.

First you’ll start by preheating the oven to 400 degrees, and then you’ll line a large baking sheet with a piece of parchment paper. Next, slice the poblano, green and red peppers, and red onion into thin slices. Then, slice the chicken breasts into thin slices as well. Toss the veggies and chicken onto the baking sheet and drizzle with avocado oil and 2 tablespoons of taco seasoning (preferably Siete brand). That’s it! You will let the tray bake for a total of 20 minutes, and half way through around the 10 minute mark just toss everything around then place it back into the oven until the time is up. Of course you will want to ensure the meat is cooked through, but if you slice the chicken thinly you should be in good shape.

While the tray is cooking I will prepare a salad with some mixed greens, a tablespoon of salsa, dairy-free Forager brand sour cream, and half of an avocado. I’ll garnish with a lime wedge and some fresh cilantro. My husband will typically have his over rice, so I make that during the cooking time as well. I prefer to use cauliflower rice, which you can simply make by putting about 2 cups into a frying pan over medium heat and let it go until it is tender. I’ll season the rice with a pinch of salt, lime juice and mix in some cilantro.

This dish is Keto, Paleo and Whole 30 approved!

Chicken Taco Tray Bake
Serves 2

Ingredients:

  • 2 chicken breasts
  • 1/2 red onion
  • 1 poblano pepper
  • 1 green pepper
  • 1 red pepper
  • 2 tablespoons of taco seasoning blend (I use Siete)
  • 3 tbsp avocado oil

Directions:

  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper or grease it lightly
  • Cut the red onion and peppers thinly and toss onto the baking sheet
  • Slice the chicken breasts thinly and add to the veggies
  • Drizzle the avocado oil and taco seasoning over the chicken and veggies and toss until evenly coated
  • Bake the tray for 20 minutes and half way at 10 minutes toss everything gently and let it cook for the remaining time or until chicken is cooked through
  • While the tray bakes you can prepare a salad or rice bowl as discussed above.
  • Garnish with some lime wedges, salsa, dairy free sour cream, and fresh cilantro

Enjoy!

Kale Chicken Caesar Salad

Kale Chicken Caesar Salad

If you are a lover of Caesar salads then you have to dig into to this recipe. This salad has the perfect blend of protein, healthy fats and fibrous greens to satisfy any pallet. People often overlook Caesar salads, but with the right flavors they can be quite dynamic. You can dig into this for lunch or for dinner. This salad is gluten free, Keto friendly, and it can be Paleo if you ditch the cheese.

I love crafting salads. For the longest time I truly believed salads were something that always tasted better if someone else made them. Then I started to get into the stride of learning different flavor and texture combinations. I often make my own dressings, but hands down Primal Kitchen makes the best store bought varieties that are clean and simple. In this recipe their Caesar dressing brings the dish to life.

Before I start preparing anything for the salad I make a package of Simple Mills’ Artisan Bread mix, which will later serve as my croutons. While the bread is cooking I start to build the salad. I used a mix here of organic baby kale, romaine and mixed greens. Then, I tossed the pine nuts into a pan over medium heat and let them toast while frequently moving them around to prevent burning. Once the pine nuts are done I add them to greens.

Next, I take the prosciutto and lay the slices on a piece of parchment paper and let them crisp in the oven while the bread is baking. I keep an eye on the prosciutto while the pieces crisp for about 10 minutes and then remove them from the oven. After the prosciutto is cooled I will then cut the pieces into little bits and then add them to the salad. Often times I will shred some raw organic cheddar cheese and toss it in as well. When the bread is done I cut the slices into cubes, toss them with olive oil and Italian seasoning and add them back into the oven until the they are crisp.

On week nights I often grab a rotisserie chicken to make dinner prep simple. Grabbing a chicken from Whole Foods is my go-to. Here I shredded the breast meat and each serving got 4-6 oz, and then my kids ate the rest for their dinners. Its a win-win for everyone at the table.

Kale Chicken Caesar Salad
Serves 2

Ingredients:

  • 1 package of Simple Mills Artisan Bread Mix
  • 4 cups of baby kale or your choice of salad greens
  • 8-12 oz of shredded rotisserie chicken
  • 1/2 cup of pine nuts
  • 4 tablespoons of Primal Kitchen Caesar dressing
  • 6 oz of Prosciutto (I used Applegate Naturals)
  • 2 tablespoons of avocado oil
  • 1 tablespoon of dried Italian seasoning
  • 1 lemon
  • Optional: 1/2 cup of shredded raw organic cheddar cheese (I use Organic Valley brand)

Directions:

  • Prepare the Simple Mills bread mix per the directions for a loaf and bake for the allotted time
  • Place the Prosciutto slices on a piece of parchment paper, add it to the oven during the last 10 minutes of the bread’s cooking time and bake until they are nice and crisp
  • Meanwhile, toss the pine nuts in a pan over medium heat while stirring frequently until they are nicely toasted then remove from the heat
  • When the Prosciutto is nice and crisp remove it from the oven and cut into little pieces
  • When the bread is done cut half of the loaf into slices and then into cubes. Place the cubes on a baking sheet with parchment paper and drizzle on the avocado oil and Italian seasoning and mix until the croutons are evenly coated. Place the croutons into the oven for another 8-10 minutes until golden brown and toasted
  • Add the kale, chicken, pine nuts, 1/2 cup of croutons, prosciutto, and cheese (if you choose to add it) into a bowl. Top the salad with the juice of half a lemon and Caesar dressing, and toss it all together until evenly coated.

Enjoy!