|The view from my front door this morning. ACK!|
Tonight is a gym night, it has to be. I have a headache but I need to go. My local expert tells me it is the best thing to do. When I got home from work I prepared everything to cook dinner. A mise on place if you will. I made the turkey meatballs and placed them in the fridge, cut up all the veggies for the warm corn and black bean salsa. All I have to do when I get home is cook everything and according to the recipe in the October 2011 edition of Clean Eating Magazine, this will only take 10 to 15 minutes to cook....
|Mise en place: everything is ready to go|
|Turkey meatballs ready for the fridge.|
Okay, I am back from the gym and ready to cook.
Southwestern Turkey meatball skillet
Adapted from Clean Eating Magazine October, 2011
1 lb ground turkey
2 large egg whites (I used one whole egg)
1/4 cup whole wheat bread crumbs (I used wheat germ tonight but don't tell Hubby or the Boy....)
1/4 tsp sea salt (I used kosher)
1/4 tsp pepper
2 tsp olive oil (I may have used a little bit more...
1 cup frozen corn
1 15 oz can black beans, rinsed and drained
2 cups diced fresh tomatoes
1/2 cup low sodium chicken broth (I used water because I only had broth frozen in 4 cup blocks....)
1 tbsp fresh lime juice
1 tsp cumin
1/4 fresh cilantro
I also added
1 onion, diced
1 green pepper, diced
2 cloves garlic
First mix up the meatball mixture. In a bowl mix together the turkey, egg, crumbs, salt and pepper. I also added extra cumin to the meat balls but after eating them, they need way more spice.
Heat a large skillet over medium, add the olive oil, then the meat balls. Brown the meat balls, turning to a new side as they brown for about 5 minutes.
Once the meatballs have a decent brown going on, add in the onions, green peppers, tomatoes, corn, black beans, broth, cumin, and lime juice. Mix everything up, being careful to not break the meatballs up. (This is where I added the garlic. I grated it in with the micro plane...I just love garlic and I am glad I added it)
Slap a cover on the pan and let it all get happy happy for about 5 minutes. Sprinkle on the cilantro and another squeeze of lime juice.
I served this with rice tonight, but the Boy ate his with multi grain tortilla chips.
It really did only take about 15 minutes to cook this dish!! Overall the warm salsa very tasty and I got the approval to make it again. The meatballs were quite bland and I kind of knew they would turn out that way when I started. We decided however to add more spice to the meatballs. The winners of the spice discussion were smoked paprika and come chili flakes along with more cumin. (Perhaps some crushed garlic as well).
Until next time, stay warm and eat well!!