Greek Meatball Pitas

Yummy and kid friendly! Aldi carries inexpensive whole wheat pitas, which we use for this. Mel has shredded cucumber in her sauce, but we changed it to use sliced cucumbers and plain sauce. You could freeze the meatballs for a make-ahead meal.

(Adapted from Mel) 

Sauce:

1 cup plain yogurt (greek or otherwise)

1 clove garlic, finely minced (one time I used dried…)

1/4 teaspoon salt

Pinch black pepper

1 to 2 teaspoons fresh lemon juice

Meatballs: 

1/2 cup bread crumbs

1/3 cup milk

1/4 cup chopped fresh parsley

1 egg, lightly beaten

1 tablespoon dried oregano

2 cloves garlic, finely minced

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 pounds ground turkey

Pitas + Toppings: 

4 whole wheat pita breads

1 cucumber, peeled and sliced into 1/4 inch slices

2 large tomatoes, sliced

DIRECTIONS

Sauce: Mix together all ingredients. You can make this days in advance.

Meatballs: 

1.Preheat the oven to 400°F. Line a baking sheet with foil (or use Silpat)

2. In a medium bowl, stir together the bread crumbs and milk and let the mixture sit for a few minutes to let the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add the turkey and mix until well combined.

3. Portion the meatballs into tablespoon-sized balls (or 1 inch cookie scoop) and place ½-inch apart on the prepared baking sheet.

4. Bake for 15 minutes until the meatballs are no longer pink (or check for 165 degrees on a meat thermometer).

To serve, slice the pita breads in half. Dollop a spoonful of tzatziki sauce on the bottom of each pita. Add a layer of tomatoes cucumbers. Stuff meatballs inside and serve.

Whole Wheat Chocolate Chip Cookies

A lot of people say that if they are going to eat a desert, they're not looking looking for a healthy one. But if you can have a great-tasting cc cookie that has more fiber and fewer simple carbs than usual, why not??  If you want to feel even better, follow the recipe and use coconut oil instead of butter like we usually end up doing….

(From “Two Peas in a Pod”)

Makes: 2 Dozen cookies

INGREDIENTS:

1 cup white whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil, softened (we usually just use butter)

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup old fashioned oats

1 cup dark chocolate or semi-sweet chocolate chips

Sea salt, for sprinkling on cookies (we never do this)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer, beat together softened coconut oil, brown sugar, and granulated sugar. Beat until smooth. Add in the egg and vanilla extract. Mix until combined.

4. With the mixer on low, slowly add in the flour mixture. Mix until just combined. Don't overmix. Stir in the oats and chocolate chips.

5. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, 2-inches apart. Sprinkle with sea salt, if desired. Bake for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

Note-cookies will keep in an airtight container on the counter for 2 days. The cookies also freeze well. If you want to cut back on the chocolate chips, you can.

Judy Campbell's Lentil Soup

I love this soup and all but one of my children scarf it down (thanks to the kielbasa, I think). You could easily adjust this for the InstantPot, using the time listed for brown lentils and adding the kielbasa afterwards.

Time: 40 minutes

Yield: Enough for a family of four for dinner plus two bowls leftover :)

3/4 lb kielbasa, cut lengthwise and sliced into 1/4 in. pieces (half-moon shape)

1 medium yellow onion, diced

3 stalks celery, chopped small

2 cloves garlic, minced

2 cans tomato pureé (14 oz) or diced tomatoes (whatever texture you prefer. We do puree)

2 cups brown lentils, rinsed and examined for little rocks

1 bay leaf

1 t basil

1 t oregano (or more)

a dash sugar (we haven't done this)

salt, pepper, sage and thyme if desired/to taste

1) fry the kielbasa in a teaspoon or two of canola oil in a soup kettle until brown. Set aside. (you wouldn't have to do this, but I think it tastes better).

2) Sauté onions and celery until soft, add garlic and sauté for 15 seconds or until fragrant

3) Add tomatoes and lentils, spices, and a cup of water. Bring to a boil, reduce heat, then simmer until lentils are soft, about 25 minutes.

4) Add the kielbasa and salt and pepper to taste.

Roasted Chickpeas (for kids!)

I was happy to find out that you can roast canned chickpeas! My kids happily pop these in their mouths. The lady who introduced to this concept calls chickpeas a "little legume with a mission" because of their many health benefits. 

From Cuisinicity (the wife of the head of Yale's Center for Preventative Medicine)

• 1 large can (1 lb-13 oz) chickpeas, rinsed and well drained

• 2 Tbsp extra-virgin olive oil

• 1 tsp turmeric

• 1 tsp herbes de Provence

• ½ tsp coarse sea salt.

• fresh rosemary (optional)
• 
  

1. Preheat the oven 375 and place a baking sheet inside so it heats up as well.
2. Place drained chickpeas in a bowl and gently pat with a clean towel to dry as much as possible.
3. Add olive oil, spices, salt and fresh rosemary if using, and gently stir to coat the chickpeas well.
4. When the oven and baking sheet are ready, transfer the chickpeas directly onto the baking sheet and bake for 15-20 minutes
5. Let cool on the baking sheet, sprinkle with fresh rosemary, if using, and serve.

The Best Cranberry Orange Muffins (or bread)

I like it when blender recipes really NEED the blender (and wouldn't work otherwise). This is a great blender recipe because chopping cranberries is usually such a pain and the whole orange and giant chunk of zest add terrific flavor. We love these muffins!
(source: Vitamix Blender Cookbook)

Yield: 12 muffins (or 1 loaf)

Ingredients

• 1 cup (100 g) fresh or frozen cranberries
• 1 orange, peeled, seeded, quartered
• 1 - 2 inch (2.5 cm-5 cm) strip orange peel
• 1/4 cup (60 ml) light olive oil (we use canola)
• 1 cup (200 g) granulated sugar (we do 2/3-3/4 cups)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (240 g) whole wheat flour
• 1/2 cup (46 g) chopped walnuts (we often skip the nuts)

Directions

1. Preheat oven to 350°F (180°C). Lightly coat an 8 1/2-inch x 4 1/2-inch (22 cm x 11 cm) loaf pan with vegetable cooking spray or shortening (except we always make these as muffins!)
2. Place Vitamix Container on blender base and select Variable 1.
3. Turn machine on and slowly increase speed to Variable 3. Remove the lid plug and drop cranberries through lid plug opening just until chopped. Stop; scrape sides and remove chopped cranberries.
4. Place orange quarters, peel, olive oil, sugar, egg, and vanilla into the Vitamix Container and secure lid.
5. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
6. Blend for 30 seconds, using the tamper as necessary to press the ingredients into the blades.
7. In a large-size mixing bowl, combine the baking powder, baking soda, salt, and whole wheat flour; stir well.
8. Pour orange mixture into bowl containing dry ingredients. Mix by hand JUST until dry ingredients are moistened.
9. Stir chopped nuts into the batter; do not over mix.
10. Spread the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. (For muffins: bake 25 minutes or until toothpick comes out clean) 
11. Cool on wire rack 30 minutes, then carefully remove from loaf pan and allow to cool completely before slicing. (except that we always eat these hot)

Kale Cranberry Salad

The funny thing about this salad is that we usually make it without the topping (unless we are trying to impress guests). The salad + dressing is nice on its own. It was such a revelation to find out about the kale massaging thing.
From Mel.

Salad

12-14 ounces kale (about 2 bunches), stemmed and finely shredded or chopped

Pinch of sea salt or coarse kosher salt

1/4-1/3 cup dried cranberries or cherries

3-4 slices cooked, crumbled bacon (optional)

Dressing: 

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

Pinch coarse black pepper

Pinch of coarse kosher salt

1 tablespoon pure maple syrup or honey

Pecan Parmesan Topping: 

1/2 cup pecan halves, lightly toasted

2 tablespoons freshly grated Parmesan cheese

1 tablespoon olive oil

1/4 teaspoon coarse kosher salt

DIRECTIONS

2 For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. You'll notice the kale starting to soften and darken in color.

3 For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour (you can serve it right away but I think it tastes best if the kale and dressing have time to sit for an hour).

4 For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs. The size is up to you but I like the pieces fairly small (but not turning to mush, if that makes sense).

5 Add the craisins and bacon to the salad and toss.

6 Sprinkle the pecan topping over the salad. Serve immediately