Turkey, Avocado, and Hummus Roll Ups

No bread or wrap, the turkey is the wrap!

Serves: 1

Ingredients

• 1-2 slices of turkey
• 2 slices of avocado
• 1 tablespoon hummus

Instructions

1. Lay the turkey out flat. If using 2 slices then lay slices onto one another.
2. Spread hummus on top of the turkey. Add the avocado and roll up.

Nutrition Information

Serving size: 1 roll up Calories: 100 Fat: 6 Carbohydrates: 6 WW Points +: 3 Fiber: 3Protein: 8

Original Recipe: Organize Yourself Skinny

Slow Cooker Pineapple Chicken

• 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
• 1 (20 ounce) can pineapple chunks, in natural juice
• 2 tablespoons lite soy sauce
• 1 (8 ounce) can sliced water chestnuts, drain
• 1 clove garlic, minced
• 1 teaspoon freshly ground ginger
• 1 red bell pepper, sliced into 1" strips
• 1 yellow bell pepper, sliced into 1" strips
• 1/3 cup honey
• 1 tablespoon cornstarch

Directions

Use a 6 quart slow-cooker.

Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.

Place chicken in slow-cooker, add pineapple chunks and water chestnuts. Pour pineapple mixture over chicken, cover. Add bell pepper the last 30 minutes of cooking time. Cook on low 4-6 hours. Serve chicken over a bed of quinoa or other favorite grain.

NOTE: Pineapple is a source of bromelain, which keeps bones and joints healthy.Other add-in suggestions: sliced zucchini, snow peas, green beans, matchstick carrots,diced almonds. Add any of these the last 30 minutes of cooking time.

Serves: 6 | Serving size: 1 cup | Calories: 255 |Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg 

Baked Turkey Meatballs with Spinach

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon dried thyme leaves
• ½ teaspoon dried oregano
• ¼ - ½ teaspoon crushed red pepper flakes (optional)
• 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce
• ⅓ cup fat free chicken broth
• 2½ lbs extra lean ground turkey 
• ¾ cup bread crumbs
• 3 egg whites

Instructions

1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5. 5. With your hands, create meatballs that are about 1 - 1½ inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 219
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 85 mg	28 %

Original Recipe at Home Cooking Memories