Barbecue Turkey Meatballs

Barbecue Turkey Meatballs

adapted from Cooking Light April 2013  

The sauce with these meatballs is rather spicy. If you do not like heat consider decreasing the diced tomatoes with mild green chiles and increase the tomato sauce or just use plain diced tomatoes instead.

Serve with Cauliflower - Potato Mash to catch the sauce.

Makes 4 servings                                             1 WW pp / serving                                                                   

1 Tbsp. Truvia brown sugar blend
2 1/2 Tbsp. apple cider vinegar
1 tsp. ground cumin
1/8 tsp. smoked paprika

1/8 tsp. paprika  
1/8 tsp. ground cloves
1 (10-oz.) can diced tomatoes with mild green chiles

1/4 cup tomato sauce
1 lb. ground turkey breast
3 Tbsp. dried breadcrumbs
1 Tbsp. chili powder
Cooking spray

1. Blend the Truvia, vinegar, cumin, smoked paprika, paprika, cloves and tomatoes until smooth.
2. Combine turkey, breadcrumbs, and chili powder in a large bowl; shape into 16 meatballs.
3. In a skillet coated with cooking spray , cook the meatballs for 2 minutes, turning to brown on all sides. 
4. Add the tomato mixture to pan; bring to a simmer. 
5. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.

Enjoy!

Homemade Chicken Chorizo

Homemade Chicken Chorizo

adapted from Café Pascal's Cookbook

My family loves all types of sausages but when store bought they tend to have a lot of fat and calories. Taking traditional chorizo herbs and spices and mixing them with ground chicken breast significantly decreases the fat and calories.

Makes about 1 lb.                            0 WW Blue points / serving

1 3-inch cinnamon stick

5 whole cloves

3/4 tsp. cumin seeds

10 whole black peppercorns

1 Tbsp. ancho chile powder 

1 Tbsp. arbol chile powder

1/2 tsp. kosher salt

4 cloves, garlic, minced

3 dried ancho chile peppers, soaked in hot water for 20 minutes, and finely chopped

1/4 cup red wine vinegar

1/4 cup water

1 lb. ground chicken breast

1. Combine the cinnamon stick, cloves, cumin seeds, and peppercorns in a small dry skillet. Roast over medium heat, shaking frequently until fragrant, about 3 minutes.
2. Transfer to a spice grinder and pulverize.*
3. Put spice mixture, ancho chile powder, arbol chile powder, salt, garlic, chopped ancho chile peppers, red wine vinegar and water in a small food processor. Run until a paste forms.
4. Place the ground chicken breast in a large bowl and add the paste. Combine thoroughly.
5. Use as you would fresh pork chorizo in any recipe.

Enjoy!

* If you don't have a spice grinder you can use a mortar and pestle.