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10-Minute Healthy Turkey Meatballs (No Breadcrumbs!)

10-Minute Healthy Turkey Meatballs (No Breadcrumbs!)

The best healthy turkey meatballs without breadcrumbs! Easy to make, spicy, flavorful, and done in just 10 minutes in the broiler. 

Weeknights just got more exciting over here!

Guys, these are my go-to healthy turkey meatballs! I’ve been making these babies for years. Back in the day, I would always bake them until I found out you can literally broil them for 10 minutes to juicy perfection!

Do you know how much time that saved me?!!?

Of course, I was skeptical until I tried it for myself and BAM. Meatballs in 10 minutes! I always thought the broiler was just to broil the top of a dish. Silly me.

The best healthy turkey meatballs without breadcrumbs! Easy to make, spicy, flavorful, and done in just 10 minutes in the broiler. 

These healthy turkey meatballs are juicy, delicious, easy to make, spicy, gluten-free and paleo AF.

NO BREADCRUMBS!

You can use Worcestershire or low-sodium soy sauce (if not following a paleo diet) instead of coconut aminos which is how I always made them in the past.

Also, this cookie scoop? The BEST for making meatballs! It makes the perfect 1-inch in diameter meatball which is why they are ready in just 10 minutes.

P.S. As I mentioned in the recipe below, not all broilers are created equal so make sure to check after 5 minutes of cooking to see if it’s going well or if you need to flip them before continuing to cook. You know your broiler better than I do. Use your best judgement.

You can then serve these with your favorite salad like this Spicy Arugula Salad or Zucchini Noodles with Arugula Pesto. I mean, the sky’s the limit here.

This seriously is the best weeknight meal ever. I hope you make them and LOVE them!

The best healthy turkey meatballs without breadcrumbs! Easy to make, spicy, flavorful, and done in just 10 minutes in the broiler. 
Print
10-Minute Healthy Turkey Meatballs (No Breadcrumbs!)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

The best healthy turkey meatballs without breadcrumbs! Easy to make, spicy, flavorful, and done in just 10 minutes in the broiler. 

Course: Appetizer, Main Course
Cuisine: Gluten-Free, Paleo
Author: Jamie Silva
Ingredients
  • 1 pound ground turkey (check for no added ingredients)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 cloves garlic minced
  • 2 green onions thinly sliced or 2 tablespoons finely chopped white onion
  • 2 teaspoons coconut aminos*
  • 2 teaspoons hot sauce (+ more for dipping) I used Tabasco. Check labels for any weird ingredients.
Instructions
  1. Preheat broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Add all ingredients to a bowl and gently mix until well combined. Form into 15 meatballs (approx. 1-inch in diameter) using a medium cookie scoop so they are all the same size. Place on lined baking sheet.

  3. Broil on HIGH for 10 minutes or until meatballs are cooked through.** Serve with your favorite side dish and favorite sauce. Enjoy!

*You can sub low-sodium soy sauce or Worcestershire sauce, if not paleo.

 

**Not all broilers are created equal. After 5 minutes, check your meatballs and flip, if needed, and continue cooking for the remaining 5 minutes. I've never had to do this but you know your broiler better than I do. ;)

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to see it!

Pssst…stay updated with new recipes by clicking here! I LOVE spoiling you guys with helpful tips, printables, and exclusive content that never makes it to the blog. Trust me, I’ll never spam you. I take that ish seriously. It’s fun on the other side. Join me!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

15-Minute Zucchini Noodles with Arugula Pesto + Shrimp

15-Minute Zucchini Noodles with Arugula Pesto + Shrimp

Spiralized zucchini noodles topped with a peppery arugula pesto and sautéed shrimp. A super easy dinner for those busy weeks!

In case you haven’t noticed, I love cooking with shrimp. It’s low in calories, very versatile and pretty much goes well with everything. From salad to deviled, I love me some shrimp!

This 15-Minute Zucchini Noodles with Arugula Pesto + Shrimp recipe is no exception.

Not only does it have shrimp but it has zucchini too! I love spiralizing my veggies. Do you have a spiralizer? I use this one because it’s lightweight, doesn’t take up room in my small kitchen and has the blades ATTACHED. That was the selling point for me. No extra pieces that might get lost? Sign me up!

Making a healthy dinner has never been easier!

Oh but let’s not forget my other favorite star of this show – arugula. I swear I can eat arugula straight out the bag! Like a snack. Like a goat. LOL. Like me, arugula is the Greatest Of All Time. Bad joke, don’t leave please.

Making this simple arugula pesto was a breeze and SO flavorful. I’ve already used it on chicken and even as a dipping sauce. If you can’t have shrimp, you can still enjoy these Zucchini Noodles with Arugula Pesto by themselves or with chicken.

I love easy meals like this for those crazy busy weeks. Promise you’ll love this too!

Only 15 minutes to make to Zoodles with Arugula Pesto and Shrimp? OH YEAH! #asassyspoonClick To Tweet

I hope you make it and LOVE it!

 

Spiralized zucchini noodles topped with a peppery arugula pesto and sautéed shrimp. A super easy dinner for those busy weeks!
Print
15-minute Zucchini Noodles with Arugula Pesto + Shrimp
Prep Time
10 mins
Cook Time
5 mins
Total Time
20 mins
 
Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 2 cups arugula leaves
  • 1/3 cup Parmesan Cheese grated
  • 1/4 cup pine nuts
  • 1 clove garlic peeled
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 2 large zucchini spiralized
  • 1 pound shrimp peeled and deveined
  • salt + pepper to taste
Instructions
  1. In a food processor, add the arugula, cheese, pine nuts, garlic, lemon and salt and pulse for about 1 minute. Scrape the sides of the bowl then turn on processor again and blend while slowly drizzling the olive oil into the mixture. Scrape down the sides again (if necessary) and blend again if mixture is not well combined. Once all ingredients are processed, transfer arugula pesto to an 8 oz jar.*

  2. In a hot skillet, add zucchini noodles and sauté for 2 minutes. You don't want them to lose their crunch so don't salt them nor overcook them. Remove from heat immediately and transfer to a bowl.

  3. Once the zucchini noodles have cooled a bit, add a few tablespoons of the arugula pesto on top and toss to combine. Set aside.

  4. Season shrimp with salt and pepper then cook in the same skillet on medium-high heat for about 2-3 minutes. Transfer zucchini noodles to a plate. Top with shrimp and enjoy!

* You can store the arugula pesto in the fridge for up to 2 weeks and use it on chicken, pasta, or your favorite veggies.

Arugula pesto recipe adapted from Foodie Crush.

Looking for more shrimp recipes? Here you go!

 

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to see it!

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Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

15-Minute Honey Mustard Salmon

15-Minute Honey Mustard Salmon

Insanely easy-to-make and flavorful honey mustard salmon ready in less than 15 minutes! Perfectly simple weeknight dinner!

You know those dinners you make on a whim.

You just start throwing things into a pan, hoping they work. Pretty much how I cook all the time.

Well, this Honey Mustard Salmon is the perfect example of that and guess what? It was DELICIOUS. I was not only impressed by its bold flavor but the fact that it was the result of 6 simple ingredients.

Dijon mustard
Honey
Soy sauce
Garlic
Salt
Pepper

That’s it. 6 ingredients. SO EASY. A delicious dinner served in no time! I mean if that’s not dinner goals, I don’t know what is.

Guess what? I'm making 15-Minute Honey Mustard Salmon for dinner tonight! #asassyspoonClick To Tweet

Please give this super easy recipe a try. I know you’ll LOVE it. Just leave your salmons thawing while you’re at work so all you have to do when you get home is throw them in a pan (or even on the grill) and you’ll enjoy the best dinner ever!

Don’t forget sides!

I can’t wait to make this again. I hope you make it and LOVE it!

 

Insanely easy-to-make and flavorful honey mustard salmon ready in less than 15 minutes! Perfectly simple weeknight dinner!
Print
15-Minute Honey Mustard Salmon
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Insanely easy-to-make and flavorful honey mustard salmon ready in less than 15 minutes! Perfectly simple weeknight dinner!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 1/4 cup Dijon mustard
  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 1 clove garlic , minced
  • Salt and pepper , to taste
  • Olive oil for pan frying
  • 4 salmon fillets , wild caught
Instructions
  1. In a small bowl, whisk together the mustard, honey, soy sauce, garlic, salt and pepper. Set aside.
  2. In a large skillet, add olive oil. Cook salmon fillets on both sides, for about 6-8 minutes, until cooked through. On the last minute, add the honey mustard mixture, into the skillet, evenly over the salmon fillets, leaving some in the bowl for later.
  3. Transfer salmon fillets into 4 plates. Serve with greens and remaining honey mustard sauce. Enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Black Bean Quinoa Bowl with Cucumber Avocado Salsa

Black Bean Quinoa Bowl with Cucumber Avocado Salsa

A deliciously healthy and protein-packed quinoa bowl mixed with black beans, fresh cucumber avocado salsa and sweet plantains!

I’m not lying when I tell you…this is my new favorite meal!

It’s SOOOO good.

Believe it or not, this recipe was supposed to be something else. When I went to make the recipe I originally wanted to make, I didn’t have ALL the ingredients on hand. Ugh. Don’t you hate when that happens?

Yes, I’m aware I have a food blog and should plan better but to be honest, sometimes I just DON’T FEEL LIKE grocery shopping.

REAL TALK.

Now, this doesn’t mean I don’t love mindlessly exploring other grocery stores when I travel (because I totally do!), I just hate going to the grocery store for ONE thing or for a quick run. Seriously, first world problems. I sound like a brat.

Whatever.

Whenever this happens (yes, it has happened before #notsorry), I actually prefer inventing something magical with what I have at home.

Enter this Black Bean Quinoa Bowl with Cucumber Avocado Salsa! Yep, this recipe was a mistake – a delicious one at that!

And I’m actually grateful that the other one didn’t pan out. So, here’s how I brought this to life. I wanted to make a quinoa bowl. I had quinoa. CHECK. I wanted to use black beans. I had that. CHECK. Next, on the list, I needed corn, tomato, and radishes and that’s when I was like NOOOOO. I could’ve sworn I had all that in my fridge.

Nope.

What I did have was lots of avocado (always), a cucumber, onions, and lime. So I made a Cucumber Avocado Salsa and let me tell you…it is outstanding! Just a few ingredients and mixed with everything else, well, it’s really the star of the show.

A deliciously healthy and protein-packed quinoa bowl mixed with black beans, fresh cucumber avocado salsa and sweet plantains!

To bring the bowl full circle, I added sweet plantains. Honestly, I’m wondering if I should’ve added goat cheese too. Hmmm.

Enough babbling, go make this delicious recipe! You won’t be disappointed!

Can't wait to make this Black Bean Quinoa Bowl with Cucumber Avocado Salsa! #asassyspoonClick To Tweet


I hope you make it and LOVE it!

A deliciously healthy and protein-packed quinoa bowl mixed with black beans, fresh cucumber avocado salsa and sweet plantains!
Print
Black Bean Quinoa Bowl with Cucumber Avocado Salsa
Prep Time
15 mins
Total Time
15 mins
 

A deliciously healthy and protein-packed quinoa bowl mixed with black beans, fresh cucumber avocado salsa and sweet plantains!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 1 can black beans drained and rinsed
  • 2 cups quinoa cooked
  • 8 slices sweet plantains* cooked
Cucumber Avocado Salsa
  • 1 large cucumber , peeled, seeded and cut into chunks (about 2 cups)
  • 2 Hass avocados , cut into chunks
  • 1/2 red onion , diced
  • 1/4 cup lime juice
  • salt
  • chopped cilantro leaves
  • 2 jalapeno chiles , chopped (optional)
Instructions
  1. Make Cucumber Avocado Salsa by adding cucumber, avocado, onions, lime juice, and salt (and jalapeno, if you want) into a bowl. Gently fold everything until well combined.

  2. To plate, add 1/2 cup of black beans, 1/2 cup of quinoa, sweet plantains, and cucumber avocado salsa. Serve and enjoy!

*You can buy ready-to-eat sliced ripe plantains at your grocery store's freezer aisle (Walmart has them)... OR you can buy green plantains and wait until they are very dark/ripe. You then peel and diagonal cut the plantains into 1-inch thick slices. Heat oil (canola or coconut oil) until medium hot. Fry the pieces for 2 minutes per side. Reduce heat to low and continue cooking, turning occasionally until they are brown. Transfer to a paper towel lined plate to drain. That's it! :)

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Tequila Chili-Lime Shrimp Tacos

Tequila Chili-Lime Shrimp Tacos

Tacos with shrimp marinated in tequila, lime juice, cumin, chili powder and topped with red cabbage, avocado, cilantro and a drizzle of sour cream!

If you were to bet me $100 to take a shot of tequila, I’d probably lose. I absolutely hate tequila. I know, right? WHO AM I. Seriously though, I went too hard in my younger years and now I just don’t care for it.

I don’t however mind cooking with it.

Case in point: Tequila Chili-Lime Shrimp Tacos!

These were pretty damn good. The shrimp is marinated in tequila, lime juice, cumin, and Trader Joe’s Chili-Lime Seasoning for about 15 minutes before pan fried to perfection. Have you tried TJ’s Chili-Lime Seasoning? SO GOOD. I’ve already used it way too much. I love it.

If you don’t have a TJ’s nearby, you can totally use chili powder.

You get a slight spicy with a hint of tequila. It’s like boozy shrimp! But better – because TACOS!

YASSS!

Whether it’s Taco Tuesday, Cinco De Mayo or just because, I highly recommend these bomb shrimp tacos.

Tacos with shrimp marinated with tequila, lime juice, chili powder then topped with red cabbage, avocado, cilantro and a drizzle of sour cream! Tacos with shrimp marinated with tequila, lime juice, chili powder then topped with red cabbage, avocado, cilantro and a drizzle of sour cream!

Can't wait to make these Tequila Chili-Lime Shrimp Tacos! #asassyspoonClick To Tweet
5 from 1 vote
Tacos with shrimp marinated in tequila, lime juice, cumin, chili powder and topped with red cabbage, avocado, cilantro and a drizzle of sour cream!
Print
Tequila Chili-Lime Shrimp Tacos
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Tacos with shrimp marinated with tequila, lime juice, chili powder then topped with red cabbage, avocado, cilantro and a drizzle of sour cream!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 2 pounds shrimp peeled and deveined
  • 1/3 cup tequila
  • 3 tablespoons lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder (or you can use TJ's chili-lime seasoning)
  • salt and pepper to taste
  • 12-14 corn tortillas warm
  • red cabbage thinly sliced
  • avocado diced
  • cilantro roughly chopped
  • sour cream for drizzling
  • 2 scallions sliced
Instructions
  1. In a bowl, combine tequila, lime juice, cumin, and chili powder. Add salt and pepper to taste. Mix well then toss shrimp in marinade. Place in the refrigerator for 15 minutes.

  2. Remove shrimp from refrigerator and pan fry for 2-3 minutes, or until bright pinkish orange. Set cooked shrimps aside.
  3. Divide red cabbage, shrimp, avocado, evenly among the warm tortillas. Drizzle with sour cream and top with scallions. Serve immediately. Enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Tacos with shrimp marinated with tequila, lime juice, chili powder then topped with red cabbage, avocado, cilantro and a drizzle of sour cream!

Cuban-Style Deviled Shrimp (Camarones Enchilados)

Cuban-Style Deviled Shrimp (Camarones Enchilados)

Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!

In 1975, my mom bought a Cuban paperback cookbook, which is now in shreds. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem.

I now have the cookbook taped up in my kitchen!

Every year for Easter Sunday, while other families are making ham and deviled eggs (ew, they’re gross, sorry not sorry), we enjoy camarones enchilados. It’s become a tradition!

This recipe for Deviled Shrimp is made Cuban-style but it actually reminds me a lot of jambalaya. Sure, jambalaya has sausage which this doesn’t but it has the same kind of spicy!

Shrimp Creole, deviled shrimp or whatever you call it, is very easy to make and perfect for large crowds or even a weeknight meal! Vitamin-rich veggies, Cuban spices, and low fat shrimp. Can’t get any better than that!

Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!

Personally, I think it’s best served over rice. The rice soaks up the sauce and it’s just OH SO GOOD. This year, we served it over jasmine brown rice. Perfection!

You can also serve it with white rice, angel hair spaghetti or even make tacos with it too. I absolutely love when my mom makes this recipe and now I’m sharing it with all of you. <3

I hope you make this and you LOVE it!

 

5 from 2 votes
Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!
Print
Cuban-Style Deviled Shrimp {Camarones Enchilados}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados). Perfect for special occasions or weeknight meals!

Course: Main Course
Cuisine: Gluten-Free, Low Carb, Low Sugar, Whole30
Servings: 6 servings
Author: Jamie Silva
Ingredients
  • 2 pounds shrimp , peeled and deveined
  • 4 tablespoons extra virgin olive oil
  • 1 small onion , chopped
  • 4 cloves garlic , minced
  • 1 large chili pepper , chopped
  • 1/2 cup pimentos , chopped
  • 1 bay leaf
  • 1 teaspoon parsley
  • 1 can tomato sauce , 12 oz (check label for funky ingredients)
  • 1/2 cup dry cooking wine (you can sub with vegetable stock)
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste
Instructions
  1. In a large pan, add oil and sauté shrimp for 2 minutes. Add onions, garlic, and chili pepper. Cook for 4-5 minutes. Do not overcook the shrimp!

  2. Add pimentos, bay leaf, parsley, tomato sauce, wine (or stock), vinegar, salt and pepper. Stir and allow to come to a boil. Cover and reduce heat to low.

  3. Simmer for no more than 20 minutes. Remove from heat and serve over rice or with veggies.

Adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!