Egg Roll Soup
This soup could quite possibly be one of the best soups I’ve ever tasted. Seriously. I honestly didn’t think it would taste THIS GOOD. I mean, I’ve had egg roll bowls and love them, but I thought in soup form there it would just be…
Tag: quick meals
Sausage and Peppers
Let’s get Italian for a moment. They just know how to do food. I’ve never met an Italian dish I didn’t like. Sausage and peppers is no different. I love how versatile they are as well. Throw them on a bun for a sandwich, over…
Moroccan Meatballs
I’m a lover of all meatballs. I don’t discriminate when it comes to them. They have to be tender and not overcooked though. These Moroccan Meatballs area great one when you want to venture away from your typical Italian meatball. I love pairing them with the Mediterranean Cauliflower Rice and topping with Tzatziki. All three work wonders together to create such a flavorful meal.
In fact, I wouldn’t recommend the meatballs without the Tzatziki. It’s like they’re made for one another. These are also great grilled or baked. Grilling is my personal favorite since you can get a nice char on the outside, but for colder weather, baking them makes them so juicy and make the house smell wonderful.
Moroccan Meatballs
Ingredients
- 1-pound of ground beef (20% fat) or lamb (or get crazy and make a mixture)
- 1 teaspoon cumin
- ½ teaspoon ground allspice
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 2 cloves garlic, minced
- ½ cup cilantro, roughly chopped
- 1/3 cup chickpea crumbs or panko crumbs
- 1 tablespoon avocado oil
Instructions
- In a large bowl, add all ingredients and mix well by hand. With wet hands, shape mixture into 8 even meatballs and place on a plate.
- Let rest in the fridge for 10 minutes while your grill or oven heat.
- If baking, preheat oven to 400⁰F. Add oil to the bottom of a cast iron. Place meatballs on cast iron making sure they are not touching. Bake for 20 minutes, remove from oven and heat and let rest for 5 minutes before serving.
- If grilling, heat grill to 400⁰F. Brush grill with oil and grill meatballs for 5-7 minutes on each side or until cooked through. Brush additional oil on grill before flipping. Let meatballs rest 5 minutes before serving.
- I recommend topping with Tzatziki.
Mediterranean Cauliflower Rice
Cauliflower rice has become a staple in our home as I’m sure it has in many others. It tastes great, cooks quickly, and curbs any kind of rice craving. There are times when plan old cauliflower rice gets boring, or doesn’t quite go with a…
Chipotle Shrimp Tacos
I live for tacos! Tacos of all varieties give me life. These shrimp tacos are so good, and definitely hit the spot when I’m craving a good and flavorful taco. The spiciness of the shrimp with the cool crunchy cabbage give a great balance. This…
Chicken Tenders
I think chicken tenders may be my ultimate comfort food. I ordered them every time we went out to dinner as a family when I was younger. My Dad used to make fun of me and ask if I wanted to branch out and try anything different, but nope, chicken tenders until I die!
I love the crispiness of them and the sauces. Don’t get me started on the sauces. They’re the best part and can make the chicken taste different every time you eat it. My personal favorite is chicken tenders with honey mustard. I could eat that every dang day. The crispy chicken with the tart and sweet honey mustard sauce – I’m getting hungry just thinking about it.
I’m genuinely sad I didn’t make enough chicken tenders to eat all week, because I absolutely would be eating them every day with no second thought. No need to mix it up. Maybe I’d swap out honey mustard for some BBQ sauce, but that’s all the variation I need on this dish.
The best part about these chicken tenders is, not only are they perfectly crispy on the outside and tender on the inside, but they are healthy for you. They’re breaded with Siete Family Foods Grain Free Tortilla Chips. If y’all haven’t tried Siete products, then you are definitely missing out. They are so good! I’ve tried these chicken tenders with the Sea Salt and Lime flavors and both work very well.
Healthy Chicken Tenders
Ingredients
Honey Mustard
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon spicy mustard (can use Dijon is you don’t like spicy)
- 3 tablespoons honey
- ¼ teaspoon garlic powder
- ¼ teaspoon Cajun seasoning (omit if you don’t like spicy)
- Pink Himalayan salt, to taste
- Black pepper, to taste
Tenders
- 1 pound of chicken tenders or chicken breasts sliced into tender size strips
- ½ cup cassava flour
- 1 teaspoon pink Himalayan salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 egg, beaten
- 5 oz Siete Family Foods Grain Free Tortilla Chips, crushed fine in a plastic bag (a mallet or pan works well)
Instructions
- In a small bowl add all ingredients for the Honey Mustard and mix well. Refrigerate while you prepare your chicken tenders.
- Preheat oven to 400⁰F. Line a large baking sheet with foil and place a wire rack on top.
- Add flour, salt, pepper, paprika, and garlic powder to a bowl and mix well. In a separate bowl beat the egg. On a plate spread the crushed chips in a single layer.
- Dredge the tenders in the flour one at a time, shake off the extra. Dredge in the egg, shake off the extra. Finally, lay the tender in the chips to coat. Place on the wire rack leaving space between each tender.
- Bake 10-12 minutes on each side.
- Serve with honey mustard on the side to dip. Don’t like honey mustard sauce? Try it with our Dairy-Free Ranch
