Viewing entries in


Curried Meatballs

Makes 24 Meatballs, 4 servings 

Adapted from:


1 lbs ground turkey (you can also use lean ground beef)

1/3 cup finely diced red onion

1/3 cup apple finely diced

1/3 (about 5 teaspoons) egg

2 tsp tablespoons curry powder

1sp sea salt

Fresh ground black pepper to taste


1. Preheat oven to 400. Line baking sheet with foil or parchment paper.

2. In a large bowl, place all of the meatball ingredients and mix well using your hands.  

3. Form into meatballs just a little bit bigger than a golf ball and place onto baking sheet. I use a cookie scoop to make meatballs uniform. 

4. Bake for 25 minutes.  Makes 24 meatballs.  While the meatballs are cooking prepare the sauce!

Curry Sauce Ingredients

1 tablespoons coconut oil

1/4 teaspoon crushed garlic

2 tsp raw organic honey (optional)

1 tsp  curry powder

1 tablespoons tomato paste

1/4 cup chicken broth


1. In a large skillet saute the garlic in the coconut oil over medium heat for 2-3 minutes.

2. Add the honey, curry powder, and tomato paste and whisk together.  

3. Add the chicken broth and continue to whisk until the sauce is smooth.  

4. Bring to a simmer.  After the meatballs come out of the oven, add them to the sauce in the skillet and coat well.  Cover and cook for an additional 5-10 minutes.  Serves 2-3



Mexican Lasagna



  • 1 Red and Orange Bell Pepper

  • 1 Medium Onion

  • 1 lb Lean Ground Turkey (I used extra lean ground venison this night.)

  • 1/4 cup Southwest Seasoning (recipe from 21 Day Fix book)

  • Shredded Cheese – 6 blue containers worth

  • Fat Free Refried Beans – 2 Red Containers worth

  • 2 Small Cans Diced Chiles

  • 2 tsp Extra Virgin Olive Oil

  • 12 Corn Tortillas


Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.

Brown your ground meat in the skillet until almost done. Add chiles to meat and finish cooking through. Add cooked onions and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.

Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 6 tortillas. Spread with one red container of the refried beans. Spread 1/2 of the meat and vegetable mixture over the tortillas and beans.

Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the refried beans and remaining meat and vegetable mixture.

Sprinkle 6 blue containers worth of shredded cheese evenly over the top.

Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.

Makes 6 Servings



Sweet Potato Bacon Turkey Burgers



  • 1 cup ground, lean turkey

  • 1 cup finely shredded sweet potato

  • 6 strips turkey bacon, cooked and chopped

  • Salt & Pepper to taste


Precook the turkey bacon and chop. Microwave the shredded sweet potato until slightly tender, but not mushy.

Combine the ground turkey, cooked and chopped bacon, sweet potato, and seasonings into six patties.

Cook on the grill, frying pan, or griddle until cooked through. You can also bake these in a muffin tin in the oven at 350 degrees for 15-20 minutes, making sure the bottoms do not burn.

To serve, place on a bun and top with your favorite condiments. I suggest a drizzle of maple syrup or a chipotle mayo.

Makes 6 turkey burgers

If you are following the 21 Day Fix program, per patty, serving: 1 Red, 1/4 Yellow

** Gluten Free Tip** Use lettuce for your bun instead of bread, romaine, iceberg, or butter lettuce works best. Choosing this option gives you more veggies!



Turkey Burger

Total Time:

 32 min.

Prep Time:

 10 min.

Cooking Time:

 12 min.


 4 servings


¼ cup whole wheat bread crumbs

½ cup low-fat buttermilk

1 lb. raw 93% lean ground turkey breast

2 green onions, finely chopped

2 Tbsp. finely chopped parsley

1 tsp. Dijon mustard

1 dash Worcestershire sauce

Ground black pepper (to taste; optional)


1. Combine bread crumbs and buttermilk in a medium bowl; mix well. Let sit for 10 minutes.

2. Preheat grill or broiler on high.

3. Add turkey, green onions, parsley, mustard, Worcestershire sauce, and pepper (if desired) to bread crumb mixture; mix well with clean hands.

4. Shape into 4 patties.

5. Grill or broil for 5 to 6 minutes on each side, or until patties are no longer pink in the middle.



Turkey and Rice Stuffed Peppers

Total Time:

 50 min.

Prep Time:

 15 min.

Cooking Time:

 40 min.


 6 servings


1 lb. raw 93% lean ground turkey

1 cup cooked brown rice

1 cup tomato sauce, no sugar added

1 medium onion, chopped

1 large egg, beaten

¼ tsp. garlic powder

1 tsp. Worcestershire sauce

6 medium green bell peppers, cut off tops, remove seeds and membranes


1. Preheat oven to 350° F.

2. Combine turkey, rice, tomato sauce, onion, egg, garlic powder, and Worcestershire sauce in a medium bowl; mix well.

3. Evenly fill peppers with turkey mixture.

4. Place peppers in a 13 x 9-inch baking pan. Bake for 35 to 40 minutes, or until meat mixture is cooked through and peppers are tender.



Turkey Chili

Makes 6 servings, 1 cup each


1 tsp. olive oil

1 1/2 lbs raw 93% lean ground turkey

1 medium onion, chopped

1 medium green bell pepper, chopped

3 cloves garlic, finely chopped

1 1/2 tsp. ground cumin

1 tbsp. chili powder (adjust to taste)

1/2 tsp. sea salt

1/4 tsp. cayenne pepper (to taste; optional)

2 (15oz) cans black beans (or pinto beans), drained, rinsed

1 (15 oz) can all-natural diced tomatoes, no sugar added

12 fresh cilantro sprigs, finely chopped (for garnish; optional)


1. Heat oil in large saucepan over medium-high heat.

2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally for 5-8 minutes, or until turkey is no longer pink.

3. Add cumin, chili powder, salt, and cayenne pepper; stirring constantly for 1 minute.

4. Add beans and tomatoes (with liquid). Bring to boil. Reduce heat to low; gently boil, stirring occasionally, for 15-20 minutes, or until thickened.

5. Serve warm, sprinkled with cilantro.

21 Day Fix Equivalents

1/2 Green

1 Red

1/2 Yellow



Turkey Lettuce Wraps

Makes 6 servings 1 wrap each

1 1/2 lbs 93% lean ground turkey
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp. sea salt
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. dried oregano
1/2 medium onion, finely chopped
1/2 green bell pepper, finely chopped
3/4 cup water
3/4 cup tomato sauce, no sugar added
6 large lettuce leaves, washed and dried (romaine)
1 medium tomato chopped
1 cup chopped fresh cilantro

1. Heat large nonstick skillet over medium heat. Add turkey, cook, stirring frequently for 5 minutes, or until no longer pink.
2. Add garlic, cumin, salt, chili powder, paprika, and oregano; mix well.
3. Add onion and bell pepper; cook, stirring frequently, for 4-5 minutes or until onion is translucent.
4. Add water and tomato sauce. Bring to boil. Reduce heat to low; cook covered, for 10-12 minutes.
5. Top each lettuce leaf evenly with turkey mixture, tomato and cilantro.
6. Enjoy!



Turkey Meatballs

Makes 6 servings, 5 meatballs each

Non-stick cooking spray 
1 1/2lbs 93% lean ground turkey
1tsp sea salt
1 tsp ground mustard
1 tsp smoked paprika
1 large egg, beaten
3/4 cup quick cook rolled oats
2 cloves garlic, finely chopped
12 fresh parsley sprigs, finely chopped
2 tbsp tomato sauce, no sugar added

1. Preheat oven to 400°F.
2.  Lightly coat large baking sheet with spray, set aside. You can also line with parchment paper or silpat.
3. Combine turkey, salt, mustard, paprika, egg, oats, garlic and tomato sauce in large bowl; mix by hand.
4. Roll mixture into 1 inch meatballs. (Use a cookie scoop to make this process faster!) Place on prepared baking sheet.
5. Bake for 15-20 minutes until no longer pink in center.