Are you presently under attack by Mother Nature?
I’m just waiting for the storm to get here.
We’re right on the bubble of “it’s going to turn to rain” and “it’s going to knock power out, limbs out of trees, and make your life miserable.”
Um, I’m sure you can guess what I’m hoping for.
So, yesterday, I did not run when I got home.
I helped unload and stack 1/3 cord of wood from my sailor’s truck!
And, that was pretty good exercise, too.
I’m cutting myself some slack on the running right now.
I love running and I don’t want to NOT like it because I’m forcing myself to do it.
Besides, it’s flipping cold outside.
Okay, enough about the weather. It’s about time I shared a new recipe with you!
I’m all about making things as easy as possible now that I’m back at work and this recipe from my Clean Eating cookbook was definitely easy!
And, super delicious!
Turkey meatballs nestled in a bed of black beans, corn, and tomatoes.
Add a green veggie or salad if you want to pretend like you’re really healthy. Or hungry. Like me. 🙂
Southwest Meatball Skillet
makes 4 servings
1 lb ground turkey breast
2 large egg whites
1/4 cup whole-wheat bread crumbs
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 tsp olive oil
1 cup frozen yellow or white corn
1 15-oz BPA-free can low-sodium black beans, drained and rinsed well
2 cups diced vine-ripened tomatoes
1/2 cup low-sodium chicken broth
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 cup chopped fresh cilantro
1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.
2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.
3. OM. NOM. NOM.
Talk to me: Meatballs – love em or leave em?