Chipotle Maple–left. Hoisin Ginger–right
The new lunch prep craze has got me like WOW. Since the beginning of the year I have been really trying to eat better and get more exercise. Since 45 is barking up my back door I have finally realized that I can not exercise away all the crappy food I eat. I have to actually make better food choices. Ugh… In my quest to find some recipes that are healthy AND good to eat I stumbled upon http://www.sweetpeasandsaffron.com. Denise Bee has a whole site full of healthy and delicious recipes. She is also doing 4 three-week lunch prep challenges this year and they have really pushed me out of my comfort zone as far as eating, but it has been fun to try new things and most of them I have really liked! I have decided that if I can make ahead 4 healthy meals a week to replace 4 of my usual unhealthy meals I will be satisfied with that for now. If I can have it in the fridge to bring to work for lunch or have for supper if I get home late I will certainly save some calories. I will try and post my lunches each week and see how it goes. These meatballs are actually made two ways (the original recipe was 7 ways but I thought 2 was ambitious enough for me). I made some for lunch and froze some for later. The chipotle maple meatballs came out to about 45.5 calories per meatball and 2.2g fat. I paired them with cinnamon honey sweet potatoes you can find the recipes here: http://cookingtostaysane.com//roasted-sweet-potatoes-with-honey-and-cinnamon/. The hoisin ginger meatballs came out at 52.2 calories per meatball and 2.2g fat. I paired them with Green Giant cauliflower rice sides. Both combinations were very good and I managed to lose 2.2 lbs. this week! Yay!!
My daughter came in while I was making these and said “boy that smells good, what are you making?” I said “I am making turkey meatballs and sweet potatoes” to which she replied in her most disgusted tone “oh your making HEALTHY food” like it was the most horrible thing, right up there with pallad gruel… But I didn’t let a teenage girl who can lay in bed for 10 hours a day eating ice cream and flaming hot cheetos and not gain a pound, get to me. These lunches are awesome and I felt great about the colorful HEALTHY lunch that I was making.
The meatballs that I froze I put on a cookie sheet and froze for a couple hours before putting them in separate freezer bags for storage. This helps them from sticking together in one big blob of meatball. I also made sure to label them because I know myself well enough to know that I will NOT remember that the chipotle are on the left and the hoisin are on the right. Besides the fact that I am directionally challenged to begin with. I have learned that it is just safest for me to label EVERYTHING that I can.
- Both meatballs have:
- 1 lb ground turkey
- 1 egg
- ½ c bread crumbs
- Chipotle Maple add:
- 1 tsp. Worcestershire sauce
- ½ tsp. salt
- 1 T maple syrup
- 2 T adoboe sauce
- ½ chipotle pepper
- Hoisin Ginger add:
- 2T hoisin sauce
- 2 tsp soy sauce
- 2T fresh grated ginger
- For both meatballs mix all ingredients together in a bowl.
- Scoop out 1½ T balls and bake at 375 for 20-25 min
- To freeze meatballs:
- Scoop on to a greased cookie sheet and flash freeze for a couple hours then move to a freezer safe bag.
- Thaw completely in the refrigerator and bake at 375 for 20-25 min.