Tiny Turkey Meatball Soup

Another recipe that freezes well, this has become a staple in our house. I frequently make double batches of this soup and freeze in individual servings for lunches or for a quick meal when we aren't cooking for the entire family (i.e, days when the kids have activities and we are home alone). I saw this recipe on "The Biggest Loser" and tweaked it to our liking.

Ingredients:

1 lb. Ground Turkey

2 Cups Marina Sauce (I use Trader Joe's. It's not ideal in that it has soybean oil in it, but I'm willing to deal with that in place of sugar and other preservatives)

2 Cups Chicken Broth

1 Can of Great Northern Beans, drained and rinsed (the original recipe called for chickpeas, but my husband hates them, so I substitute with white beans)

1 Bunch of Broccoli Rabe (I use 1 can of mustard greens, drained, because I can never find the broccoli rabe)

Kosher Salt

Dried Red Pepper Flakes

Asiago Cheese (optional)

Combine marinara, broth, and beans in saucepan. Bring to boil over medium heat.

While the soup base is heating up, mix ground turkey, kosher salt(to taste) and red pepper flakes (to taste) in mixing bowl. Yes, you'll have to use your hands. :) Roll meat mixture into small meatballs.

Once the soup base has come to a boil, drop meatballs into the soup base. Add the mustard greens. (We like it spicy, so I add red pepper flakes to the soup base, as well, to give it an extra kick) Let boil for about 10 minutes.

Serve immediately and top with shredded Asiago cheese.

Cabbage & Sausage

This recipe is so simple. It's from the Primal Blueprint Cookbook. One of my favorite veggies, growing up, was my Mama's cabbage. I love it! So, when I found this recipe, I had to try it. Leftovers keep well in the fridge for days. Since I am the only one in my house who will eat cabbage (I don't know what is wrong with these people!), I have lots of leftovers for lunches at work.

Ingredients:

1 Head of Cabbage

1 Package of Sausage (I use a hormone free, nitrate free, MSG free, smoked sausage from Sprouts)

Bacon Drippings

Salt and Pepper

Preheat oven to 350 degrees. Wash and slice cabbage into strips. Place in a greased casserole dish (I use my Pampered Chef stoneware casserole dish. You'll need a large one.) Slice the sausage into coins. Place on top of cabbage. Dot with bacon grease. Salt and pepper to taste.

Bake for 45 - 60 minutes (to desired done-ness), stirring several times while cooking.

Healthy Cherry Macadamia Muffins

This is a favorite of mine. These muffins freeze well and are great for on the go meals. I frequently freeze these and grab one or two to throw in my lunch box for breakfast or a snack at work.

Ingredients:

Mix the ingredients together in a bowl

2 1/2 cups almond flour

3 eggs

1/4 cup vanilla yogurt (I prefer Siggis. It's all natural, withough HFCS or other additives. You can find it at a health food store such as Sprouts or Whole Foods)

1/2 tsp baking powder

1/2 tsp sea salt

1 tbsp vanilla extract

2 tbsp honey (I used 4 tbsp of Splenda, as I was out of honey)

Then fold in

1/4 cup macadamia nuts, chopped (I get mine raw at Sprouts)

1 cup cherries, pitted

Bake for 30-40 minutes in a 300 degree, preheated oven.