Picky and non-picky eaters alike will both devour these Toddler Turkey Meatballs! Packed with protein, veggies, and gluten-free grains, parents will love them too!
Makes 24 meatballs
2 T olive oil
1 lb ground turkey
1/2 c gluten-free bread crumbs
1/2 c frozen mixed veggies (unthawed)
Preheat oven to 350F degrees. In a medium bowl, whisk egg. Add olive oil, ground turkey, and bread crumbs. Mix (I suggest using your hands) until combined. Add frozen veggies and mix until combined. Lightly grease a 24-cup mini muffin pan. Roll turkey mixture into 24 meatballs and place each into a muffin cup. Bake for 30-40 minutes.
This recipe is perfect for a fancy Sunday brunch or eaten out of a Tupperware on a Tuesday morning at the office. Enjoy!!
1 T olive oil
1 T minced garlic
1 c onion, chopped
1 large potato, white, chopped
7 oz kielbasa sausage, sugar free
2 c baby spinach leaves
4 eggs, poached
2 avocados, sliced
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes. Add onion and potato. Cook until potato is starts to brown, stirring frequently. Add sausage. Cook for 3-4 minutes until sausage starts to brown. Add spinach. Cook for another few minutes until spinach starts to wilt. Top with poached eggs and serve with side of avocado.
1/2 t olive oil
1/2 c shrimp, peeled an tail-off
1/2 t garlic, minced
2 c spinach
1 egg, hard-boiled, sliced
2 strips sugar-free bacon, cooked and crumbled
1/2 avocado, sliced
1/4 c cucumber, chopped
In a small skillet, heat olive oil over medium heat. Add shrimp and garlic. Cook until shrimp is pink and no longer translucent in color. On a large plate, place spinach. Top with shrimp, egg, bacon, avocado, and cucumber.