Tag: quick meals

Jalapeño Mango Chicken Meatballs

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My mom is always trying new recipes to prep throughout the week. She made this one awhile back, and I was hesitant to try because I am not a fan of spice.  I am such a wimp about it! I am constantly asking people if the salsa is super spicy, or just a little spicy. Whenever I get told, “Oh, it is just a little spicy,” I still usually always think it is waaayyy to spicy, so when my mom told me that these meatballs weren’t spicy, I was scared to try, but went for it and loved them!! I had to remake them for myself. :)These are great to make and freeze for the future, or to bring to a party.  The best thing about these meatballs is that they are Whole30, so you can eat them guilt free!

Ingredients:

  • 1 lbs. ground chicken
  • 1/4 onion finely chopped
  • 1/2 C. mangoes chopped small
  • 3 cloves of garlic minced
  • ⅓ C. cilantro chopped
  • 1 finely diced jalapeño* (feel free to add more for additional heat)
  • 2 eggs
  • 1/2 C. almond flour
  • 1 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. ground black pepper

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  1. Preheat oven to 375*
  2. Lightly grease a baking dishes (I needed two) with some olive oil to prevent sticking (I used olive oil cooking spray from Trader Joe’s)
  3. Add all ingredients into a large bowl

4. Once combined, form into small balls

5. Arrange on a baking sheet and bake for about 25 minutes*

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6. They should be golden brown on top and cooked through

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*Mine didn’t really keep shape, but I was fine with it. My mom even smashed her meatballs into little patties. Another alternative is to grill the meatballs in a cast iron.

 

This recipe originally came from The Whole Smiths.

Enjoy!

 

xo,

Amber

Tomato Tortellini Soup

Yesterday I had a major headache and was dreading coming home to cook. My husband went in for a dental check up earlier in the day, and ended up having some unplanned work done. He was needing something that would be easy to eat. Originally, I had planned to make a chicken dish, but knew that I needed to think of something that would be more realistic for dinner. I did not want to go out to eat, and I knew that it would be my husband’s first choice. That is when it hit me, Mom’s Tomato Tortellini Soup.

It is easy for me to throw together and I already have most of the ingredients.  This was a favorite of mine growing up, and something my sister and I both love to make on a cold winter day.

I love making recipes that my mom made for us when we were younger. My mom is an amazing cook. My husband always jokes that he married me for my mom’s cooking, so I like to make her recipes any chance I get.

A majority of the ingredients are items that are always in my pantry and refrigerator besides the tortellini, but seeing as I am in and out of grocery stores all day for work it was easy to just pick up the tortellini at my last stop.

My mom originally found this recipe in a magazine before there was internet 🙂 It quickly became a staple in our family. I hope you enjoy it as much as we do.

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Prep Time: 5 minutes

Cook Time 10 minutes

Ingredients:

  • 2 medium Zucchini
  • 1/2 a Yellow Onion
  • 3 (14 1/2 oz.) cans of Beef Broth
  • 1 pkg (9 oz) Cheese Tortellini
  • 1 (14 oz.) jar Tomato & Basil Pasta Sauce
  • 1 tsp. Italian Herb Seasoning
  • Parmesan Cheese

*If you want to make this a little more hearty, add some of your favorite sliced sausage in as well.

1. Bring broth to a boil in a large saucepan. Add tortellini and cook 5 minutes.

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2. While cooking tortellini cut zucchini and onion in half and slice.

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3. Add zucchini, onion, pasta sauce, and Italian seasoning. Bring to a boil and cook 5 minutes longer.

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4. Top with grated parmesan cheese if desired.

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Enjoy!

 

xx,

Ashley