Skillets are versatile in the kitchen, offering a quick and easy way to combine delicious, healthy, and nutrient dense ingredients to make a complete meal! With the colder weather rolling in and the east coast getting hit with some early snow, here is a great and warming recipe from one of my favorites, Clean Eating Magazine.
SOUTHWEST MEATBALLS with warm corn-black bean salsa
Clean Eating Magazine, October 2011
INGREDIENTS:
1 lb ground turkey breast
2 large egg whites
1/4 Cup whole-wheat bread crumbs
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 tsp olive oil
1 Cup frozen yellow or white corn
1 15-oz low-sodium black beans, drained and rinsed well
2 Cups diced vine-ripened tomatoes
1/2 C low-sodium chicken broth
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 Cup chopped cilantro
INSTRUCTIONS:
1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.
2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3-5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3-5 minutes, until meatballs are cooked through. Stir in cilantro and serve.
NUTRIENTS PER SERVING (4 meatballs and 1 C corn-bean mixture): Calories: 320, Total Fat:, 4.5g, Saturated Fat: 0g, Carbs: 32g, Fiber: 7g, Sugars: 5g, Protein: 37g, Sodium: 340mg, Cholesterol: 55mg
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