Hawaiian Turkey Meatballs Mexican Sweet Potatoes

NUTRITION

Hawaiian Turkey Meatballs Mexican Sweet Potatoes

This recipe is healthy and easy to make. You can make this recipe vegetarian by using plantbased meatballs. This serves well with rice or you can make it low-carb using riced cauliflower! This recipe is easy to make ahead of time and holds well until you are ready to eat. Serve with some green beans or broccoli and carrots to finish the meal!

This recipe makes four servings. 1 large orange pepper, diced 1 large red pepper, diced 1 can pineapple chunks or tidbits (do not drain juice) 1 cup chicken stock (or vegetable stock to make vegetarian) 4 teaspoons of light soy sauce 4 teaspoons of brown sugar 4 teaspoons of white vinegar 1 tablespoon cornstarch 1 tablespoon water Turkey meatballs of choice (or plant-based meatballs to make vegetarian) 1. Wash and cut the bell peppers. 2. Add all ingredients, except meatballs, cornstarch, and water, to a pot. 3. Bring to a boil and cook until peppers are at the desired tenderness. 4. Mix water and cornstarch together to make a cornstarch slurry. 5. While liquid in the pot is boiling, stir in the cornstarch slurry. 6. If liquid is not thick enough, make some more cornstarch slurry and add. 7. As soon as the liquid is thick enough, turn off the heat. 8. Heat up meatballs separately, either in microwave or pan. 9. Add meatballs to sauce and enjoy! This recipe is a healthy, easy recipe with minimal cooking involved. If you would like to add meat to this recipe, use ground turkey, beef taco meat, or chorizo if you like something a little spicier. This recipe is easy to make ahead of time and holds well until you are ready to eat. Serve with some avocado, fresh chopped cilantro, and sour cream, if desired. Serve with Mexican rice or roasted zucchini!

This recipe makes four servings. 4 small or 2 large sweet potatoes ¼ cup frozen, canned or fresh corn ¼ cup canned low sodium kidney beans, drained and rinsed ¼ cup canned low sodium black beans, drained and rinsed 2 tablespoons of diced red or sliced green onion ¼ cup of diced green and red peppers ¼ cup chunky salsa with desired heat Cheddar or Monterey Jack cheese 1. Cook sweet potatoes in a 350 degree oven for about an hour until tender. 2. If sweet potatoes are large, cut in half. If they are small, cut a slit to be able to stuff. 3. Combine all filling ingredients except for cheese. 4. Cook in a pot until ingredients are hot (or microwave ingredients to heat). 5. Stuff filling into sweet potatoes and top with cheese and enjoy!

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