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Hijiki Gohan

Hijiki Gohan Prep Time: 30   minutes Cook Time: 30   minutes Total Time: 1   hour Course:  Rice, Rice dish Cuisine:  Japanese Servings:  6 Calories:  283 kcal Author:  Shihoko | Chopstick Chronicles Ingredients 2   cups   rice   *1 10   g   dry hijiki   *2 50   g   edamame   *3 50   g   chicken mince (ground chicken) 1/2   carrot   *or 40g 1   tbsp   sesame seed oil a   pinch of  sesame seeds to top a   pinch of   bean sprouts to garnish Seasoning 2   tbsp   soy sauce 1/2   tsp   salt 1   tbsp   sake 1   tbsp   mirin 1   tsp   sugar Metric  -  US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.  Cook rice in a rice cooker.  *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
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Healthy Meal Prep Baked Turkey Meatballs



Healthy Meal Prep Baked Turkey Meatballs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These Healthy Meal Prep Baked Turkey Meatballs are going to be an amazing addition to your healthy eating rotation!  Loaded with protein and super-lean, this big batch meatball recipe can feed the family for days.
Course: Appetizer, Entree
Cuisine: American
Keyword: Baked Turkey Meatballs, Healthy Meal Prep
Servings: 45 meatballs
Calories: 46 kcal
Author: Holly Sander
Ingredients
  • 1 cup almond meal (or bread crumbs if preferred)
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons salt and pepper
  • 2 large eggs
  • 1 small onion, finely chopped
  • 2/3 cup finely chopped parsley
  • 8 large size garlic cloves, minced
  • 2 pounds 93% lean ground turkey (I do not recommend using anything leaner for this recipe, or your meatballs may be dry!)
Instructions
  1. Preheat oven to 400F, and line a baking sheet with parchment paper.
  2. To make the meatballs, add the almond flour, parmesan cheese, salt and pepper to a large mixing bowl and stir together.
  3. Beat the eggs and stir them into the bowl.
  4. Stir in your parsley, onion and garlic.
  5. Now add your turkey and mix together just enough to get everything evenly distributed.
  6. Use a 1 1/2-inch scoop to scoop the meatballs (be sure the meat mixture is firmly pressed into the scoop). Place them evenly spaced on a parchment lined sheet pan. (You can also spray some cooking spray on your hands and roll them if you prefer. It takes a little longer so I don't bother.)
  7. Bake at 400 for 15-20 minutes.  Serve warm as part of your entree.
  8. To freeze, allow the meatballs to cool completely.  Then freeze in one large freezer bag or divide into portions in smaller freezer bags.
Recipe Notes
This recipe calls for 93% lean ground turkey meat.  I have tested this recipe many times and found that turkey leaner than 93% will produce dry meatballs!  So be sure to use ground turkey that is 93% lean or less. 


Source : tasteandsee.com



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