- 1.25 lean ground beef
- 1/2 cup part-skim ricotta
- 2 handfuls fresh spinach leaves, sliced thin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 teaspoon kosher salt
- fresh ground pepper, pinch
- 2 eggs, whisked
- 1/2 cup whole wheat panko
- 1/4 cup grated Parmesan
- 1 tablespoon oil
- 2 cups prepared marinara sauce
- mozzarella cheese
Preheat oven to 375 degrees.
In a large mixing bowl, gently mix together ground beef, ricotta, spinach, garlic powder, onion powder, salt, pepper, eggs, panko and Parmesan cheese. I use my hands to combine (it helps to spread the ingredients better without overmixing).
Heat your large oven proof pan over medium-high heat. Add 1 tablespoon cooking oil to pan (tilt pan to spread oil around). Roll meatballs (into slightly bigger than golf ball size) and carefully add to pan. Let meatballs sear for 2-3 minutes on each side until outside of meatballs are browned. Use tongs to turn meatballs in pan. Make sure to let the side searing get a good cook on it before turning (to keep from sticking and falling apart).
Turn off heat. Add marinara sauce to pan, covering all of your meatballs with sauce. Cover pan with lid and place in oven and bake for 20 minutes until sauce is bubbling. Add mozzarella cheese to meatballs and bake uncovered for another 5-10 minutes until cheese is melted.
Serve meatballs on their own, in rolls, with whole wheat pasta, over polenta or over sauteed kale. Enjoy!
If you do not have an oven proof skillet/pan, sear the meatballs first then carefully transfer to a glass baking dish (add a little sauce to bottom of dish before placing meatballs in to prevent sticking). Cover with foil if you do not have a cover.
I used this braiser for this recipe (and many others). Worth the investment, it's one of my favorite items in my kitchen!
- 8 oz package quinoa spaghetti (I used Ancient Harvest Quinoa pasta, but you could always use regular or whole wheat)
- 4 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1/2 pint grape tomatoes, halved
- 2 large handfuls shredded collard greens
- 1 lemon
- big pinch salt and pepper
- Parmesan cheese and red pepper flakes, for serving
Prepare pasta according to directions. Once cooked, drain and set aside.
While pasta is cooking, heat olive oil gently in a large pot over medium heat. Add garlic and tomatoes and cook for 2-3 minutes; remove and set aside. Add an additional tablespoon of olive oil to pot along with shredded collard greens, tossing greens to coat with oil. Saute greens for 10-12 minutes, stirring occasionally, until greens are wilted. Add cooked pasta, tomatoes, and garlic to pot. Drizzle 1 tablespoon olive oil and juice from 1 lemon over pasta mixture and gently toss. Season well with salt and pepper. Serve with lots of Parmesan cheese and red pepper flakes.
- 1 1/2 lbs chicken breast
- 2 tablespoons olive oil, divided
- coarse salt and freshly ground pepper
- lemon pepper seasoning (optional)
- 2 tablespoons balsamic vinegar (I used a cherry infused vinegar)
- 1/2 red onion, sliced thin
- 2 cups sweet cherries, pitted and halved
- 2 cups baby arugula
Heat grill (or grill pan) over medium high heat.
Rub chicken with 1 tablespoon of olive oil and season liberally with salt, pepper and/or lemon pepper seasoning (if using). If you opt for lemon pepper seasoning, check the salt content and adjust the amount of salt you season with.
Grill chicken until cooked through, 4-5 minutes on each side. Let rest for at least 5 minutes on a plate, covered in aluminum foil.
While chicken is grilling, prepare your salad. Whisk balsamic and 1 tablespoon of olive oil in a bowl. Add red onion, cherries and arugula and gently toss to combine. Serve your salad over sliced grilled chicken.
Tip from Clean Slate: if you don't have a cherry pitter, use a chef's knife. Gently press down on each cherry with the side of the blade and remove the pit with your fingers.
- 1 lb mild white fish (I used haddock, but flounder, tilapia or any other white fish can be used)
- 2 tablespoons extra virgin olive oil
- 3/4 cup panko (Italian seasoned breadcrumbs will also work)
- 1/4 cup chopped fresh parsley
- zest from one large lemon
- 3 tablespoons fresh lemon juice
- 3-4 garlic cloves, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered. Bake until the fish is just opaque in the center, about 10 minutes.
Low carb and so easy to make, these Pizza Stuffed Mushrooms will satisfy any pizza craving when you are trying to make healthier choices.
- 4 portobello mushroom caps, stems removed
- 1 cup marinara sauce, divided
- 12 pepperoni slices
- 1 cup shredded mozzarella cheese, divided
- 1/4 fresh basil, chopped
Preheat oven to 400 degrees.
Spray baking sheet with nonstick spray. Place mushrooms on baking sheet and fill evenly with marinara, pepperoni, and cheese.
Bake 10 minutes or until mushrooms are tender and cheese is melted.
Top with basil.
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