Edamame Chickpea Feta Salad with Lemon Tahini Dressing

Whoa! WHOA! I was looking for a dish full of protein that we could eat alongside the Weight Watchers Cabbage Soup. Found it! Full of protein and fiber, and it's delicious!

6.5 oz can of chickpeas, drained and rinsed (1/2 of a 15oz can) (I used the whole can)
1 1/2 c edamame, shelled and cooked
1 bell pepper, chopped
1 english cucumber, seeds removed, chopped (I used a regular cucumber)
3 green onions, chopped
1/4 c fresh parsley, chopped
1/4 c red-fat crumbled feta cheese

For the Lemon Tahini Dressing:1/3 c tahini1 lemon, juiced1 garlic clove1/4 tsp sea salt
4 tbsp water (more or less depending on the texture of the dressing you want)1 teaspoon olive oil

In a large mixing bowl combine the first 7 ingredients (chickpeas through the feta cheese) and mix. Refrigerate for 30 minutes. In a blender blend together the ingredients for the lemon tahini dressing. Pour the dressing over the salad and gently toss to combine and serve.

Original recipe found here.

Firecracker Chicken Meatballs

These spicy and yummy! The sauce is delicious, in fact, I used a little on my broccoli too.

I halved the recipe posted below.

Meatballs:

1 ¾ – 2 pounds ground chicken (or turkey)
4 teaspoons minced garlic
1 ½ teaspoon salt
1 teaspoon pepper
2 large eggs
1 cup Panko breadcrumbs*
½ teaspoon paprika
1 teaspoon onion powder

Firecracker sauce:
½ cup hot sauce (I recommend Franks)
1 cup light brown sugar
2 tablespoons apple cider vinegar
¼ teaspoon salt
¼-½ teaspoon red pepper flakes (depending on spice preference)



Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.

In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.

In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands. Do not overmix, it will result in drier meatballs.

Shape the meat mixture into balls, about 3 tablespoons of meat per ball. Place shaped meatballs on prepared baking sheet. Bake for 11-13 minutes or until the meatballs are completely cooked.

Using 2 tablespoons, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

Original recipe found here.

Chickpea Curry & Coconut Rice

Oh. My. Gosh. I have had this pinned on my Meatless Main Dishes Pinterest board forever now. I finally decided to give it a try this week. I knew it would be tasty, but this was AMAZING! I've never made anything like it before. I just can't get over how delicious this is.

Coconut Rice

1 1/2 c jasmine rice (I used basmati)
1 1/2 c light canned coconut milk
1/2 c coconut water salt, to taste

Coconut Curry
1 tbsp coconut oil (I just used olive oil)
2 leeks, cleaned, trimmed + sliced
1 red pepper, sliced
salt & pepper, to taste
2 garlic cloves, minced
1/2 tsp freshly grated ginger (I use that kind in a tube!)
2 tbsp red curry paste
1/3 c sugar snap peas, cut into thirds
1 (14-oz) can full-fat coconut milk
1 can cooked chickpeas (garbanzo beans)
3 tbsp freshly torn cilantro

Coconut Rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork.

Coconut Curry
While the rice is cooking, heat a large skillet over medium heat and add the oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Serve immediately with the coconut rice!

Original recipe found here.

Fiesta Taco Bubble-Up

First of all, this is a Weight Watcher's recipe - yay! I love these bubble-up dishes made with biscuits. I would make this every week - it's that good. The leftovers were super good too; I had those for lunch today.

Check out these other Bubble-Up dishes I've made:
Bubble-Up Enchiladas (WW recipe)
Chicken & Biscuits Alfredo Bubble-Up (not as healthy, but delicious of course)

1 lb extra lean ground beef
1 7.5 oz package refrigerated biscuits, (10 biscuits to the pack) (I had to buy 2 5-packs)
taco seasoning packet
1⅓ c salsa
2 c diced peppers, I used red, orange and yellow
1 c diced onion, I used red onion
1 c light shredded cheese, I used 2% Mexican blend
green onions
fat-free sour cream for topping, optional


Preheat oven to 350F, spray a 9x13 casserole dish and set aside.

Brown your ground beef and add taco seasoning. Mix ground beef and salsa together in a bowl. Cut up peppers & onion, and cut your biscuits into 6 pieces each.


Place half of your biscuit pieces in the bottom of your casserole dish, top with half of your meat mixture, half of your peppers and onions and half of your cheese. Repeat layers and finish with your chopped green onion on top.

Loosely cover with foil and bake in oven for 35 minutes, remove foil and continue baking for 15 minutes. Let cool for 5 minutes then cut into 6 servings. Top with a spoon of fat free sour cream (optional)



Original recipe found here.

Mushroom Penne with Walnut Pesto

This is my first new post since JANUARY! Needless to say, being pregnant and having a new baby - I wasn't trying many new recipes. I still cooked quite a bit - but it was recipes already posted on my blog.

My mom is here (Will is out of town) and I thought this dish would be perfect. It was so delicious and the homemade pesto was amazing. I love making my own pesto because I don't have to use as much olive oil as the store bought pesto.

Don't miss these other recipes with homemade pesto!
Kale Pesto Stuffed Portobellos with Tomatoes
Spinach & Avocado Stuffed Portobellos
Asparagus-Spinach Pesto Pasta with Blackened Shrimp

For the Pasta
8 oz penne pasta
2 tbsp butter
16 oz fresh sliced mushrooms
¼ c grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping

For the Walnut Pesto
1 c walnuts
1½ c packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
½ to ¾ c shredded Parmesan cheese
¼ c olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste



Cook the penne pasta according to package directions. Drain and set aside.

Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.

Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.

Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Original recipe found here.