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20-something from iowa living in seattle. works in marketing. loves sports, shoes, and a good glass of wine. newbie cook whipping up delectable bites in her kitchen. this blog will be a place where i share my recipes. enjoy!

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Cauliflower Crust Pizza

One of my New Year’s resolutions was to eat healthier, and I’ve kept to it the last couple weeks (the no drinking for a month didn’t quite work out... but only three days shy).  Thus, I’ve been on a mission to seek out the healthy versions of all my favorite things, pizza being number one.

Being on a low carb diet meant regular pizza crust wasn’t an option.  That’s where cauliflower crust comes in.  I scoured the web for recipes and tried many before landing on this version, which I could eat. every. single. day.  With that, test it, try it, and fix up to your likings.  Bon appétit!

Ingredients 1 bag (12 oz) frozen cauliflower rice (I used Trader Joe’s) 1 large egg 3/4 cup shredded Parmesan cheese 1/2 teaspoon ground black pepper 1/2 teaspoon crushed red pepper flakes

Directions 1. Set oven rack to middle. Preheat oven to 500°F. Line sheet pan with parchment paper and set aside. 2. Place frozen rice in microwave-safe bowl and heat for five (5) minutes. Remove, let cool for a few minutes. 3. In a large bowl, combine cauliflower, egg, Parmesan, and seasonings. Spread out evenly over parchment paper into two even rectangles. Place sheet pan on rack and bake for 15 minutes. 4. Remove from oven and top with your desired toppings! (For both pies, I used: 1/8 cup organic pizza sauce, 1/2 cup shredded mozzarella, 1/2 cup sliced white mushrooms, and Hormel turkey pepperoni) 5. Place back in oven for 12-15 minutes until edges are golden brown, almost black, or until desired crispiness. Remove, let cool slightly, and enjoy!

Adapted via delish

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Broccoli Crunch Salad

Whole Foods is close to my office, so I try and frequent it as often as possible.  One thing I always get is the Broccoli Crunch salad.  Broccoli, red onion, raisins, sunflower seeds, and bacon - what more could you ask for?  I decided to recreate it so I could enjoy it as often as I please.  So easy, and one of the best salads I’ve ever made (and my version is vegan!). Ingredients Dressing: ¾ cup vegenaise 1/8 cup sugar (I used a little less to reduce the sweetness) 2 tablespoons white vinegar Salad: 2 heads broccoli, chopped into small bite sized pieces 1 cup raisins ½ cup sunflower seeds ¼ cup red onion, finely diced Directions 1.  In a small bowl, whisk together the ingredients of the dressing and set aside. 2.  Heat up a pot of water to boiling and blanch the broccoli for 1 minute.  Immediately submerge the broccoli into ice water to stop the cooking. 3.  Combine the broccoli, raisins, sunflower seeds, and onion in a large bowl and pour the dressing over it. 4.  Refrigerate for at least a few hours to let the flavors marry.  Serve cold. Adapted via Happily Unprocessed

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Skinny Banana Cookies

If you’re into sweets like myself, then you know it’s tough finding healthier options.  My mom shared this easy recipe with me, and I have to say I was extremely impressed with how well they tuned out.  I can’t wait to try them with various additions like dried cranberries or almonds.  The options are endless!  The best part?  You can have two and not feel one bit guilty about it.

Ingredients 3 bananas 1 1/2 cups oats Semi-sweet chocolate chips (optional)

Directions 1. Pre-heat oven to 350°F. 2. Unpeel bananas, break into small pieces, and place in a medium-sized mixing bowl.  Mash with a fork until creamy. 3. Mix in oats and any other desirable additions.  In this case, I added a tablespoon of semi-sweet chocolate chips. 4. Place a heaping spoonful of the mixture onto a non-stick baking sheet (my mixture made 10 cookies). 5. Bake for 15-20 minutes.  Let cool for a few minutes.  Enjoy!

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Quinoa Crust Pizza

Most everyone I know makes a New Year's resolution to eat healthier.  I was one of those people.  One of my favorite foods is pizza - always has been and always will be.  I couldn't give it up 100%, so I found a healthy crust recipe with a quinoa base and figured I'd give it a try.  It turned out surprisingly well and I'll definitely be using this for pizza recipes moving forward.  It's a personal pizza with a fraction of the calories of takeout or those frozen guys.  Try it out with various toppings to change it up - enjoy!

Ingredients 1/2 cup quinoa 1 cup water (for cooking the quinoa) 1 large egg 1/2 teaspoon mixed dried herbs/Italian seasoning 1/4 teaspoon garlic salt (optional) 1/4 cup shredded cheese

Directions 1. Add quinoa to water, bring the pan to a boil; cover and cook until all the water is absorbed and the quinoa becomes fluffy. 2. Add the dried herbs, garlic salt, and shredded cheese.  Mix well.  It will reach an almost-dough like texture. 3. Beat the whole egg; add it in and mix.  Now the dough-like quinoa mixture becomes spreadable. 4. Take a pan of choice (I used a pizza sheet).  Line it with some parchment paper or aluminum foil and spray some cooking oil on it. 5. Take the quinoa mixture in hand and shape it like a ball.  Place it on the pizza sheet and spread the quinoa into a shape you like.  It almost spreads evenly by itself.  Just use your hand to guide it to make sure one side is not much thicker compared to the other. 6. Place the pan in a preheated oven for 10-13 minutes at 350°F. 7. Take the pan out of the oven.  Let it cool for one minute.  Spread the pizza sauce on top.  Layer on desired toppings and bake for another 10 minutes until the cheese melts and the sides start to turn golden. 8.  Let it cool for a minute so the crust holds together.  Carefully cut and serve.

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The Best Lemon Bars

One of my coworkers always expressed her love for lemon bars.  I'd never baked any before, so I decided to take on the challenge.  While pursuing through Pinterest, this recipe caught my attention for obvious reasons.  Let's say the outcome didn't disappoint.  SO GOOD.

Ingredients Crust 1/2 cup unsalted butter (1 stick), very soft 1 cup all-purpose flour 1/4 heaping cup confectioners' sugar 1 tablespoon cornstarch Pinch salt, optional and to taste Filling 2 large eggs 1 cup granulated sugar 1/2 cup lemon juice, or to taste (about two juicy medium lemons; see note below) 2 tablespoons half-and-half (whole milk or cream are okay too) 1/2 teaspoon vanilla extract, optional and to taste 1/2 teaspoon lemon extract, optional and to taste 2 tablespoons all-purpose flour 2 teaspoons lemon zest loosely packed, or to taste (see note below) Confectioners' sugar, for dusting

Directions 1.  Preheat oven to 350°F.  Line an 8 x 8-inch pan with aluminum foil, spray with cooking spray; set aside. 2.  In a large bowl, combine all crust ingredients and cut the butter into the dry ingredients with a pastry cutter or stir and mash with a spoon until a sandy, crumbly mixture forms.  Transfer crumbly mixture to prepared pan and using your fingertips, press crumbs down to form an even flat layer of crust. 3.  Prick crust with a fork haphazardly in a dozen places so air and steam can escape while it bakes.  If air bubbles form while baking, prick them down and return pan to oven.  Bake for 12 to 15 minutes, or until crust has just barely set.  It should not be golden or browned at all, it should still be white. You just want it to stick together and it doesn't need to be cooked through fully since pan is going back in the oven to bake filling.  While crust bakes, make the filling. 4.  In a large bowl, combine eggs, sugar, lemon juice (start with 1/4 cup and increase to taste; I find that using less than 1/2 cup isn't intense enough, but add to taste), half-and-half, optional vanilla (I used it even though it's not traditional), optional lemon extract (I don't find it necessary and omitted it), and whisk until smooth.  Add the flour and whisk until lumps are gone.  Add lemon zest (add to taste, starting with 1 teaspoon but I prefer 2 teaspoons) and whisk to combine. 5.  Pour mixture over crust. Bake for 15 to 20 minutes (I baked for 18), or until the top has just set and isn't jiggly in center. Some movement and looseness is normal and desired, you just don't want it liquid-like or runny; slicing into some looseness is fine, liquid is not. Top will be yellow and lemon-colored, but not browned. Allow bars to cool at room temperature for at least on hour. Cover pan and refrigerate for at least three hours, or overnight, before slicing and serving. Optionally, dust with confectioners' sugar.  Serve.

Adapted via Averie Cooks

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One Skillet Spicy Ranch Chicken

This summer has been filled with travel-filled weeks and weekends, my best friend's wedding, bonfires, and enjoying the gorgeous PNW weather.  With all of my recent endeavors, I've been continuing to look for one pot/skillet meals.  Here's one of my new favorites with a Mexican flair.

I've been terrible at blogging recently, but am going to make it more of a point to add one or two entries per week.  Fall is my favorite season, so you can look forward to more slow cooker recipes, soups, and wholesome comfort food.  Cheers!

Ingredients 2 teaspoons extra virgin olive oil 1 pound boneless skinless chicken breasts, cut into bite-sized pieces 1/4 yellow or red onion, chopped 1 packet Hidden Valley Spicy Ranch Mix (NOT Ranch Dip Mix) 2 teaspoons Red Pepper (Cayenne) 1 red bell pepper, cored and chopped 1 green bell pepper, cored and chopped 1 can black beans, drained and rinsed 1 can fire roasted diced tomatoes 1 1/2 cups instant brown rice 1 cup low sodium chicken stock 1 cup freshly grated cheddar cheese, for serving 1/2 cup green onions, thinly chopped Cilantro, for serving Sour cream or plain Greek yogurt, for serving

Directions 1.  Heat olive oil in large nonstick skillet on medium-high heat.  Add chicken, onions, ranch mix, and Cayenne.  Sauté, stirring often, for 2 minutes. 2.  Stir in red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.  Bring to boil, then cover.  Simmer on low heat 5 minutes, or until chicken is done and rice is nearly tender.  Let stand, covered, for 5 minutes, until liquid is absorbed. 3.  Top with cheese, green onions, cilantro, sour cream or plain Greek yogurt.  Serve.

Adapted via The Law Student's Wife

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Oven-Roasted Broccoli

I love broccoli, and I mean love broccoli.  I was excited when I found this recipe for oven-roasted broccoli with breadcrumbs and Parmesan cheese - so easy!  It was definitely a hit and I can't wait to make it again and again.  To quote my manager, "this tastes like Thanksgiving!"  It's that good.

Ingredients 2 medium-sized heads of broccoli (about 2 1/2 pounds total), cut into florets 5 tablespoons extra-virgin olive oil 1/4 teaspoon sea salt 2-3 turns freshly ground black pepper 1/2 lemon cut into wedges 1 cup Italian breadcrumbs 2 medium cloves of garlic, peeled (I used minced) 1-2 teaspoons dried red pepper flakes 2 tablespoons finely grated Parmesan cheese

Directions 1.  Preheat your oven to 400°F. 2.  Place the broccoli in a single layer on a baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with a few pinches of salt and pepper.  Put the pan in the oven and cook for 16 minutes. 3.  In the meantime, place a large large sauté pan over medium heat and add the remaining oil. When the oil begins to shimmer, add the garlic and sauté for 2 1/2 minutes. 4.  Stir in the breadcrumbs and cook over high heat until toasted and golden brown in color. 5.  Remove the pan from the heat and add a few pinches of salt and pepper, and the cheese.  Stir to combine then top onto the roasted broccoli and serve with a squeeze of lemon.  Serve.

Adapted via She Knows

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Nacho Casserole

I love Mexican food.  I don't tend to have a lot of time after work to cook, so I was thrilled when the actual prep time for this dish is truly about 15 minutes.  You can also add any of your favorite nacho, taco, etc. necessities!  Quick, easy, and delicious.

Ingredients 1 small bag (7 ounces) nacho cheese Doritos, crushed 1 pound lean ground turkey 1 package taco seasoning 2 cups shredded Mexican blend cheese 1 cup shredded lettuce 1 small tomato, diced Light sour cream Green onions, sliced black olives, black beans, cilantro (optional)

Directions 1.  Brown ground turkey with taco seasoning (drain, if needed) 2.  In 9 x 13-inch casserole dish, layer crushed chips, meat, 2/3 of cheese, lettuce, tomato, olives, black beans, and remaining cheese. 3.  Bake at 350°F for 15 minutes. 4.  Top with sour cream, green onions, and cilantro.  Serve.

Adapted via The Journey

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Skillet Lasagna

I haven't had time to take on making lasagna from scratch, so I'm glad I came across this skillet meal.  I absolutely love skillet meals since everything is cooked in one dish (since I somehow dirty every dish while cooking otherwise).  This definitely hit the spot and I was able to have leftovers for a couple days.  Enjoy!

Ingredients 2 tablespoons of olive oil 1 pound of Italian turkey sausage 1/2 a medium onion, diced 2 cloves of garlic, minced 28 ounces of diced tomatoes, Italian style 8 ounce can of tomato sauce 1 1/2 cups of low sodium chicken broth 2- 9 ounce packages of Buitoni four cheese ravioli, from the refrigerated section 8 ounces of fresh mozzarella cheese, cubed 1/2 cup of freshly grated Parmesan cheese Flat leaf parsley for garnish

Directions 1.  Add olive oil to large skillet.  Sauté onions and garlic, over medium heat, until onions are soft and translucent. 2.  Add sausage and cook, breaking up with wooden spoon while it browns. 3.  Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli. 4.  Bring mixture to a boil, then reduce heat and simmer over medium heat.  Simmer until ravioli are tender and sauce has reduced and thickened, about 15-20 minutes. 5.  Remove from heat and stir in mozzarella and Parmesan.  Sprinkle with chopped parsley.  Serve.

Adapted via No. 2 Pencil

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Egg Cupcakes

Are you always in a hurry in the morning with no time to make breakfast?  If you're anything like me, you hit snooze through too many alarms and are rushing to catch your bus.  Well, my friends, this little recipe will save you time and money.  A little boost of protein and perfect for grab-and-go!  The other great thing?  They're freezer friendly!  For the next batch, I can't wait to add some crumbled bacon.  Mmm... bacon.

Ingredients 12 eggs 2 cups baby spinach 2 tablespoons butter 3-4 ounces cheese, shredded 12 whole wheat English muffins (optional)

Directions 1.  Break eggs in medium-sized mixing bowl and add a few tablespoons of water, lightly mix with fork. 2.  Coat muffin tin with a light layer of butter.  Distribute baby spinach evenly across each cup. 3.  Divide the eggs in the tins (about one egg per tin), tins will be about 3/4 full.  Sprinkle in shredded cheese on top. 4.  Bake at 350°F for about 20-22 minutes.  Check the centers by inserting a toothpick to ensure the eggs are cooked through.  If they aren't, cook for a few extra minutes. 5.  Remove from heat.  Cool 2-3 minutes.  Serve.

Adapted via macheesmo

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Spaghetti with Grilled Chicken & Grape Tomatoes

I was talking to some friends this evening and decided I'd like to write a cookbook based on recipes I've blogged about.  (Long-term goal is to open a restaurant, but that's years ahead of me).  I've only had a handful of posts thus far, but would like to commit to cooking and posting more often.  I think this would be a fun task and would love for my friends to contribute.  Let me know if any of you are interested. :)

Now, onto the main reason for this post, which is the goodness consisting of grilled chicken, angel hair pasta, and grape tomatoes.  This was thee perfect dish for the first 80+ degree day in Seattle.  For those of you who don't know, this is unusual this time of year.  Pair this dish with a glass of Chardonnay and you're set.  Molto buono!

Ingredients 2 skinless chicken breast halves, diced in 1 inch cubes Zesty Italian salad dressing 1/2 teaspoon of dried oregano and dried basil (I used Italian seasoning) Kosher salt and black pepper 8 ounces spaghetti (I used angel hair spaghetti) 2 cups grape tomatoes, halved 6 cloves garlic (I used minced) 4 teaspoons extra virgin olive oil 4 tablespoons chopped fresh parsley Grated Parmesan cheese Red pepper flakes

Directions 1.  Marinate chicken in zesty Italian salad dressing and set aside. 2.  Bring a large pot of salted water to boil.  Add pasta and cook according to package directions.  Reserve about 1/2 cup pasta water before draining.  Drain pasta and set aside. 3.  Grill chicken until no longer pink.  If you don't have a grill readily available, heat a skillet with cooking spray and cook chicken until cooked thoroughly. 4.  In same pot used to cook pasta, add olive oil on high heat.  Add garlic and sauté until golden brown (do not burn).  Add tomatoes, salt and pepper then reduce heat to medium-low. Sauté about 4-5 minutes. 5.  Add pasta to tomatoes and toss well.  If pasta seems too dry, add some of the reserved pasta water.  Add fresh parsley (or basil) and chicken and toss well.  Top with good grated cheese and red pepper flakes.  Serve.

Adapted via skinnytaste

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Stuffed Shells

My mom said she recently made stuffed shells, so I decided to take on the task myself.  I'm so glad I tried it, as this recipe turned out incredible for being fairly simple.  There are also so many different recipes to try with this that vary to satisfy any craving (next up: Mexican stuffed shells!).  I guarantee this will be a crowd pleaser at your next dinner.

Ingredients 8 ounces jumbo pasta shells 1 jar of marinara sauce (I used four cheese since I had this on hand) 1 pound ground turkey 15 ounces (1 tub) of ricotta 1 cup of shredded mozzarella 1 egg 1 packet of fresh chives 1 teaspoon of onion powder 1 teaspoon of garlic powder 1 teaspoon of Italian seasoning 1 1/2 cups of chopped spinach Salt and pepper

Directions 1.  Preheat the oven to 350°F. 2.  Brown ground turkey for 10-12 minutes until no pink remains.  Add jar of marinara sauce and let simmer for 2 minutes. 3.  Cook the shells in boiling water for 10 minutes, drain. 4.  In a bowl, mix together the ricotta, egg, and mozzarella.  Add about 3/4 teaspoon of salt and 1/2 teaspoon of pepper and the rest of the seasonings, the chopped spinach, and the chives (I used scissors and cup them over the bowl). 5.  Line a casserole dish with 1/3 of the marinara and turkey sauce. 6.  Stuff the shells with a heaping tablespoon of the ricotta and place in the dish.  Once all shells have been stuffed, pour the rest of the sauce mixture on top of the shells.  Cover with foil and bake for 30 minutes. 7.  Chop the remaining chives and sprinkle over top.  Serve.

Adapted via Kennan Family Huddle

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Slow Cooker Honey Sesame Chicken

It has been a couple months since I've used the slow cooker, and thought today was the perfect day to put it to good use.  I had a few things I wanted to finish up this afternoon, so I had little time to spend in the kitchen.  I quickly browsed through Pinterest and found this easy recipe for honey sesame chicken, which is one of my absolute favorite Asian dishes.  The best part?  You most likely have all of the ingredients readily available!

Ingredients 4 chicken breasts (about 2 pounds) Salt and pepper 1/2 cup diced onion 2 cloves garlic, minced 1 cup honey 1/4 cup ketchup 1/2 cup low-sodium soy sauce  2 tablespoons olive oil  1/2 teaspoon red pepper flakes  4 teaspoons cornstarch 1/3 cup water  2 packets minute brown rice 1/2 tablespoon (or more) sesame seeds 3 green onions, chopped

Directions 1.  Place chicken in slow cooker and lightly season both sides with salt and pepper. 2.  In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.  Pour over chicken.  Cook on low for 3-4 hours, or high for 2 hours. 3.  Remove chicken to a cutting board, leaving sauce.  Shred chicken into bite-sized pieces; set aside.  Prepare rice according to package instructions. 4.  In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to slow cooker.  Stir to combine with sauce.  Cover and cook sauce on high for ten more minutes, or until slightly thickened. 5.  Add cooked rice to 4 plates, top with chicken and spoon sauce over top.  Sprinkle evenly with sesame seeds and chopped green onions.  Serve.

Adapted via Spokane Dinner Club

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One Pot Pad Thai

Pad Thai... oh deliciousness.  I've always liked Thai food and was overjoyed when I came across this recipe.  All the greatness of Pad Thai in one pot; I repeat, ONE POT.  The main difference is using linguine vs. rice noodles, which taste just as good but take less time to cook.  I also cubed a couple chicken breasts and cooked separately to add-in protein.  I can't wait to make this again and also try other pasta dishes with the one pot technique!  Amazing.

Ingredients 12 ounces linguine 4 cups vegetable broth 4 cloves garlic, minced 1 tablespoon soy sauce 1 teaspoon red pepper flakes 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces 1 red bell pepper, cut in 1/4 inch by 2 inch pieces 4 green onions, sliced in half lengthwise and then in 2 inch pieces 1 cup roasted peanuts, chopped 2 tablespoons peanut butter 1/2 pound chicken breasts, cubed One small bunch of cilantro, diced Juice of one lime Additional chopped peanuts for garnish

Directions 1.  Place all ingredients except cilantro, lime juice, and garnishes in a large stockpot.  Cover pot and bring to a boil.  Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. 2.  In a separate pan, add chicken breasts and cook 10-12 minutes until no pink is showing and each side is golden brown.  Feel free to add a small pinch of salt and pepper as well. 3.  Cook pasta until al dente and almost all liquid has evaporated.  Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. 4.  Stir in cilantro and lime juice.  Dish up the pasta and sprinkle on garnishes as desired.  Serve.

Adapted via Apron Strings

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Lettuce Wrap Tacos

Everyone loves a goood taco.  What not to love about a healthier version of your favorite Mexican staple?  I feel like these were just as tasty, and you don't have to feel as guilty about going back for seconds.

Ingredients 1 pound lean ground turkey 1 cup salsa 1 can (4 ounces) green chiles 1/2 tablespoons taco seasoning 1 can (15 ounces) corn, drained 1 can (15 ounces) black beans, rinsed and drained 1 head lettuce Low fat sour cream Additional salsa Mexican cheese, shredded Green onions, chopped

Directions 1.  Spray a large skillet with nonstick cooking spray.  Add turkey meat, salsa, green chiles, and taco seasoning to skillet, and turn on heat to medium high.  Stir everything to combine, breaking up turkey as best as possible while cooking.  Cook 8-12 minutes, or until turkey is completely browned, and cooked through (no longer pink).  Take off heat.  Add black beans and corn and stir to combine. 2.  To make the lettuce wraps, cut off the stem (or base) of the lettuce head, and cut in half long ways. Peel off individual leaves, and wash and pat dry. 3.  Scoop 1/2 cup meat into lettuce wraps and top with low fat sour cream, additional salsa, cheese, and onions.  Serve.

Adapted via Dashing Dish

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Mozzarella, Chicken & Asparagus Pasta

Who doesn't love a good casserole?  This one caught my attention, especially as it includes a few of my favorite things: chicken, asparagus, pasta, and cheese.  I'll admit I may have even added a little more cheese... doesn't hurt, right?  I'm sure my coworkers won't mind the leftovers. :)

Ingredients 1 1/2 pounds chicken breast, cubed Seasoning salt 1 pound asparagus, cut into 1-2" inches 1 pound pasta (I used rotini) 1 large onion, chopped 1 cup mozzarella cheese, shredded 1/2 cup cheddar cheese, shredded 3/4 cup Italian seasoned breadcrumbs 1/4 cup olive oil (or a little less) + 1 tablespoon olive oil

Directions 1.  Boil pasta.  While pasta is cooking, season and cook chicken and onions in 1 tablespoon olive oil.  Allow chicken to cook until lightly browned.  Steam asparagus, salt and pepper to taste. 2.  Put asparagus in bottom of 9 x 13-inch casserole dish.  Layer in chicken the pasta.  Drizzle 1/4 cup olive oil over everything.  Lightly toss to coat chicken and asparagus.  Top with cheese then breadcrumbs. 3.  Broil in the oven until the cheese is melted and the breadcrumbs are nice and brown. 4.  Top with Parmesan cheese and red pepper flakes.  Serve. 

Adapted via coterie

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Turkey Meatballs

MEATBALLS.  I hadn't made these little balls of joy in awhile, so I browsed Pinterest until I came across this recipe courteous of Jessica Alba.  Meatballs with turkey and a few of my favorite veggies?  Count me in.  You could pair these with a lot of different dishes, but I decided to make spaghetti.  Delicious.

Ingredients 1 pound lean ground turkey 1/2 cup panko breadcrumbs 1/8 cup finely chopped carrots 1/8 cup finely chopped zucchini 1/8 cup finely chopped onion 1 large egg 1 tablespoon Italian seasoning 1/2 tablespoon coarse sea salt 1 tablespoon olive oil 1/4-1/2 cup low-sodium chicken broth *Note: I cut the recipe in half from the original

Directions 1.  In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls. 2.  Heat olive oil in a large skillet over medium heat.  Add meatballs and cook, turning, until browned, about 7 minutes. 3.  Add 1/4 cup chicken brown; cover and reduce heat to low.  Cook until liquid is almost completely absorbed, about 7 minutes.  Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.  Serve.

Adapted via Martha Stewart