My hubby likes variety and I like eating healthy so the battle is always over meal plans ( which i hate!) so the Fixate cookbook and show on Beachbody on Demand have been SUPER helpful!! My entire family LOVED this one!
INGREDIENTS: 1 tsp. Olive Oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 6 cups low-sodium organic chicken broth 1 bunch greens (like escarole, spinach, or Swiss chard), trimmed, torn into bite-sized pieces (about 6 lightly packed cups) 20 Italian Meatballs ( recipe below. The soup only takes half the meatballs so you can save the rest for another meal! Score!) 2 large eggs 2 Tbsp. grated Parmesan cheese 1/2 tsp. sea salt (or Himalayan pink salt) 1/2 tsp. ground black pepper 1 fresh lemon, cut into wedges DIRECTIONS: Heat oil in large saucepan over medium heat. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Add broth. Bring to a boil. Add greens. Reduce heat to low; gently boil, covered, for 10 minutes. Add meatballs; cook, stirring occasionally, for 5 minutes. Combine eggs, and cheese in a small bowl; mix with a fork to blend. Slowly pour egg mixture into the hot soup, stirring constantly. Gently boil, covered, until egg bits are just set, about 30 seconds. Season with salt and pepper; serve immediately with lemon wedges. For Italian meatballs: INGREDIENTS: 1/3 cup whole wheat bread crumbs 1/4 cup 2% milk or almond milk 2 tsp. olive oil 1 medium onion finely chopped 3 cloves garlic finely chopped 2 lbs raw ground 93% lean ground turkey breast 2 large eggs 1/4 cup finely chopped fresh parsley 2 Tbsp. grated Parmesan cheese 1 tsp. dried oregano leaves 1/2 tsp. sea salt/Himalayan salt 1/2 tsp ground black peppers DIRECTIONS: Preheat oven to 425 degrees F Line large baking sheet with parchment paper, lightly coated with spray Place bread crumbs and milk in a small bowl, set aside, soak for 10 minutes Heat oil in medium skillet over medium-low heat Add onion; cook, stirring frequently for 5 to 6 minutes, or until onion is translucent Add garlic; cook, stirring frequently for 1 minute Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon. Refrigerate covered for 1 hour With clean hands form turkey mixture into approximately 42 1″-inch meatballs; arrange onto prepared baking sheet. Bake 13-18 minutes or until browned and cooked through. Serves: 10 – Prep time: 30 minutes – Cook time 15 minutes
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Author"And Aubrey was her name. A not so very ordinary girl or name."(Or so says David Gates ;) I'm a wife to Phillip, a mother to Scarlett and Juliet. We live in the beautiful city of Thornton, Co. I'm a recovering red bull addict. I love to read. I hate to cook. I seek to be inspired and also to inspire others. I am a Beachbody Coach on a quest to be truly healthy mind, soul, and body and challenge others to do the same. Archives
February 2018
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