Healthy Turkey Meatballs!

We’ve been blessed with so many great recipes this summer, and our latest is no exception! Check out these Healthy Turkey Meatballs submitted by Yelitza Velazquez of Plymouth, Connecticut; this delicious homemade recipe is 225 calories per serving, and makes around 3 servings worth of these yummy meatballs. The process of creating your own homemade turkey sausage further enhances the nutritional benefits of this recipe, with 26.9 grams of protein per serving, 46% of your DV of Vitamin C, and only 5.4 grams of carbs! Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy it! Happy Cooking. – Tasty25 Staff

 

Healthy_Turkey_Meatballs

 

CALORIE COUNT: 225 Calories Per ServingSERVING SIZE: 164 grams.

 

What you need:

3 Turkey breasts

1/3 Cup red peppers (Chopped)

1/2 Onion (Chopped)

1 Tbsp. garlic powder

1 Tsp. turmeric

1 Tsp. pepper

1/2 Tsp. sea salt

1 Tsp. rosemary

1 Tsp. thyme

3 Tbsp. extra virgin olive oil (Separated)

Directions: (Approximate cook time: 25 minutes; Servings: 3.)

  1. Take your 3 thawed-out turkey breasts, and place them in a food processor or blender, along with 2 Tbsp. of olive oil; process until texture is smooth.

  2. Next, place your ground turkey breast in a medium-sized bowl, and mix with all of the additional ingredients, except for your last Tbsp. of olive oil; mix ingredients together until evenly incorporated together.

  3. Place your stovetop on medium-high heat, and put a large skillet on the fire with your 1 Tbsp. of olive oil; next, make 15-20 meatballs from your bowl of mixed ingredients, and place them in the skillet.

  4. Cook the meatballs in the skillet, turning each one frequently to prevent burning and to ensure each meatball is cooked thoroughly; meatballs are done whenever meat at the center of the meatball is fully cooked.

  5. When done, take meatballs from skillet, and serve while hot; for an appetizer, serve meatballs with toothpicks on a plate covered in low-sodium barbecue sauce, or for lunch & dinner serve over pasta, or with sweet potato & avocado.

  6. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Homemade Broccoli Cheddar Soup!

Take one good look at the picture below, and you’ll definitely be hungry for this new Tasty25 creation! This Homemade Broccoli Cheddar Soup recipe submitted by Andie Evans of Ottawa, Ontario in Canada, is a 25-minute meal that yields up to 10 servings of warm, creamy broccoli soup. Each 108-calorie serving is packed full of amazing nutrients, such as 5.7 grams of protein, 47% DV of Vitamin A, and a whopping 107% of your daily recommended intake of Vitamin C! Lunch or dinner, summer or winter, this healthy & delicious vegetarian meal is sure to satisfy your body, and your taste buds. Make sure to leave a rating & comment below once you’ve tried it, and we know you’ll enjoy! Happy Cooking. – Tasty25 Staff

 Broccoli_Cheddar_Soup

 

Every recipe has a story! Andie shared hers with us: “I’m a huge broccoli cheddar soup fan: the creamy mix of cheese and fresh veggies just gets me every time. But store-bought soup is usually packed with preservatives and low on nutrients — not exactly conducive to my healthy eating plan. So unwilling to give up one of my food favourites, I set out to make a delicious broccoli soup that cut the calories, yet retained the flavour. And let me tell you, the results surprised even me!” –Andie

 

CALORIE COUNT: 108 Calories Per ServingSERVING SIZE: 188 grams

 

What you need:

8 Cups fresh broccoli florets

1 Cup carrot (shredded)

2/3 Cup sweet onion (diced)

2/3 Cup light cheddar cheese (shredded)

2 Cups 2% milk (May substitute for almond, coconut or soy milk)

4 Cups low-sodium chicken stock

1.5 Tbsp. olive oil

Seasoning (To taste)

Directions: (Approximate cook time: 25 minutes; Servings: 8-10.)

  1. Heat olive oil in a large pot on medium-high heat, and add onions to sauté; Cook until onions are soft. (Andie’s Tip: “To increase the flavour, you can add in your favourite seasoning; I love garlic & italian seasoning!”)

  2. Next, add your chicken stock and milk to the pot; Simmer for 3-5 minutes on medium-low, until milk becomes frothy.

  3. Then add the carrots and broccoli to pot, letting the soup simmer uncovered on medium-low heat for 15-20 minutes, or until broccoli becomes soft.

  4. When broccoli becomes soft, turn off the burner, and stir in cheese; Serve hot.

  5. Eat & enjoy!

 Thanks Andie for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Spicy Buffalo Baked Taquitos!

As the weather begins to get warmer each day, here’s a yummy Mexican recipe to bring in the flavors of Spring! Check out these Spicy Buffalo Baked Taquitos submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; these delicious ethnic treats are a healthy twist to a Mexican delight, filled with meat, veggies, and all sorts of great spices! The meal feeds 4 adults at only 320 calories per serving, low in sodium, and they’re packed full of protein, dietary fiber, and much more. Share your thoughts with Amber by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Buffalo_Taquitos

 

CALORIE COUNT: 320 Calories Per ServingSERVING SIZE: 161 grams.

 

What you need:

1 Cup of white onion, chopped

2 Cloves of garlic, minced

1/4 Cup diced red bell pepper

1/4 lb. Raw buffalo meat, ground (96-98%lean)

1/4 Cup fresh salsa

1/4 Cup goat cheese

1/4 Cup black bean spread (I used Cedars brand.)

1/4 Cup white bean spread (I used Cedars brand.)

1/4 Cup cooked quinoa

1 Package of Sprouted Corn Tortillas

1 Tbsp. kelp

1 Tsp. ground black peppercorn

2 Tsp. cumin

1 Tsp. paprika

2 Tsp. cayenne powder

2 Tsp. chili powder

1 Tbsp. dried cilantro, or more if using fresh

Coconut Oil (For Brushing)

Directions: (Approximate cook time: 25 minutes; Serves 4 adults.)

  1. Preheat oven to 425F. In a skillet, saute onions for 4 minutes; Add red pepper, then saute for 2 minutes, adding garlic until aromatic. (1 minute or so.)

  2. Next, add the buffalo meat and seasonings; Cook for 5min or until browned; Add your cooked quinoa, and stir until evenly distributed.

  3. Add in goat cheese, salsa, bean spreads, and additional seasonings if needed; Stir until evenly distributed and heated for 2-3 minutes.

  4. Open tortillas, place filling inside, and make tight rolls; Place all on a baking sheet, and brush lightly with coconut oil (Or olive oil.)

  5. Bake for 10-15min. (Bake until browned and crispy on the outside.)

  6. Remove from oven, and serve hot.

  7. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

 

Amber_Constant

Amber Constant is a Tasty25 Magazine contributor from New Orleans, LA.

 

Tasty25 TV: Black Bean, Potato and Vegetable Soup!

Fall is in the air, and we’re bringing our food conscious community great delicious recipes to keep everyone warm & healthy! Check out Tasty25 TV’s 1st episode, as we bring you an original 25-minute recipe of Black Bean, Potato and Vegetable Soup; it’s a hearty 377 calories per serving, low in fat & cholesterol, and high in Vitamins A & C! This delicious meal goes over well with brown rice, and makes 9 full servings; this makes it perfect for families, or for those who want an affordable meal with lots of leftovers. Watch & share the video, and don’t forget to send your questions/comments/suggestions to editor@tasty25.com. Enjoy, be food conscious, and Happy Cooking! -Tasty25 Staff

 

 

What you need:

4 Cups chicken broth

6 Cups water

2 Cups black beans

2 Cups lentils

2 Cup bok choy

1 Cup carrots

1 Cup golden potatoes

1 Cup bell pepper

2 Tbsp. garlic powder

1 Tbsp. black pepper

2 Tsp. salt

1/2 Cup onion (Optional)

1 Cup chicken breast (Optional)

1 Cup turkey sausage, sliced (Optional)

 

 

Directions: (Approximate cook time: 25 minutes; Serving size – 9 servings)

  1. First, chop your carrots, bok choy, potatoes, bell pepper, onions (optional), chicken (optional) and turkey sausage (optional) into small pieces; set aside.

  2. In one large pot, add your chicken stock, 2 cups of water and the spices; in another large pot, fill with the additional 4 cups of water. Place both on the stovetop on medium heat, and bring to a boil.

  3. When both pots are boiling, place your chopped carrots, potatoes, onions, chicken, and turkey sausage into the pot with the chicken stock; add the black beans to the pot that only contains boiling water. Allow both pots to cook down for 5 minutes, and then turn both stovetop ranges down to low heat.

  4. After an additional 10 minutes, take the black beans from the pot and strain them; then add them to the pot with the other ingredients, along with the lentils, bok choy, and bell pepper. Allow ingredients to cook for an additional 5-10 minutes, stirring occasionally.

  5. Finally, take your soup off of the heat, and serve immediately.

  6. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Refreshingly Raw Zucchini Salad!

A well balanced & delicious salad for 2! Check out this Refreshingly Raw Zucchini Salad recipe submitted by Ola Andersson of Stockholm, Sweden; this 10-minute meal is only 330 calories per serving, cholesterol free, very high in dietary fiber, and gives you over 140% of your daily suggested level of Vitamin C! Make sure to share your opinion on this awesome recipe by leaving a rating & comment, and we hope you enjoy this great dish. Happy Cooking! – Tasty25 Staff

 

 

CALORIE COUNT: 330 Calories Per ServingSERVING SIZE: 640 grams

 

What you need:

1 Zucchini

1 Red onion

1 Peach

6 Cherry tomatoes

1/2 Cup Alfalfa sprouts

1/2 Cup lentils

1/4 Cup parsley

1/4 Tsp. Sea salt

1 Tsp. black pepper

1/2 Tbsp. olive oil

Apple cider vinegar

Directions: (Approximate cook time: 10 minutes; Serves 2 adults.)

  1. Grade the zucchini, length wise, on a coarse cheese grater (avoid the center if the seeds are too big)

  2. Slice the red onion in thin slices, cut the tomatoes and the peach into wedges, and coarsely chop the parsley.

  3. Put all of the above ingredients in a large bowl along with the Alfalfa sprouts; Season with the salt & pepper, and mix ingredients together gently with your hands.

  4. Serve on 2 plates, adding lentils if desired; Drizzle olive oil and vinegar to taste.

  5. Eat & enjoy!

 Thanks Ola for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Red Lentil, Date and Cumin Stew!

A unique healthy & delicious meal from the United Kingdom! Check out this Red Lentil, Date and Cumin Stew recipe submitted by Toni Din of London, England in the UK; this 25-minute meal feeds up to 5 people at 294 calories per serving, is cholesterol free, packed with anti-inflammatory herbs and very high in dietary fiber! Toni suggests serving the stew with flatbreads or garlic bread. Yum! Share your opinion on this awesome recipe by leaving a rating & comment, and we hope you enjoy this great dish. Happy Cooking! – Tasty25 Staff

 

 

CALORIE COUNT: 294 Calories Per ServingSERVING SIZE: 172 grams

 

What you need:

3 Cups split red lentils (Rinsed)

3 1/2 Cups vegetable stock

1/2 Cup dates, finely chopped

1 Yellow onion, finely diced

1 Garlic clove, crushed

3 Tbsp. tamarind paste

1 Tbsp. cumin

1 Tsp. ginger

1 Tbsp. olive oil

Mint leaves, finely chopped (Optional)

Directions: (Approximate cook time: 25 minutes; Serves 5 adults.)

  1. Heat the olive oil in a pot, and fry the onions and garlic on medium heat for approximately 5 minutes until soft. Add the ginger and cook for 2-3 more minutes.

  2. Mix in the lentils, bay leaves and vegetable stock, and stir in the tamarind paste.

  3. Bring all ingredients to a boil and then turn down the heat, leaving to simmer for 20 minutes. (Or until the lentils are tender.) Make sure to stir the stew occasionally to ensure it cooks evenly.

  4. Five minutes before the stew is complete, stir in the finely chopped dates. Serve with flatbreads or garlic bread, and sprinkle with chopped mint (Optional).

  5. Eat & enjoy!

 Thanks Toni for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Spicy Breakfast Spinach Wrap!

Breakfast with a spicy kick? Count us in! Check out this healthy & delicious Spicy Breakfast Spinach Wrap submitted by Angela Hentges of Arlington, Texas; fluffy egg whites, diced veggies and lettuce, all rolled into a spinach tortilla! This 233 calorie meal is a great way to get your metabolism going, and kick-start your body to take on the day. Let us know your thoughts about this awesome recipe by leaving a rating & comment, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

 

 

Every recipe has a story! Angela shared hers with us: “I got tired of eating cereal and oatmeal for breakfast all the time, and eggs alone became boring; so I decided to turn a boring vegetable omelet into a tasty healthy wrap! I like the spinach wrap more than the regular white flour wraps because they’re more healthy, and also I’m part Asian, so I like my food spicy!” –Angela

 

CALORIE COUNT:233 Calories Per ServingSERVING SIZE:1 Adult

 

What you need:

1 12-inch Spinach tortilla wrap

2 Egg whites

2 Slices of white onion (Diced)

2 Slices white mushroom (Diced)

1/2 Cup tomato (Diced)

Cup lettuce

1/4 Cup reduced-fat shredded mexican cheese

1 Tbsp. chili powder

Tomato, sliced

Olive oil

Black pepper

Directions: (Approximate cook time: 15 minutes; Serves 1 adult.)

  1. First, take your spinach wrap, lay it on a flat surface, then take the Tbsp. of chili sauce and even distribute the sauce around the surface of the wrap.

  2. Heat a skillet on the stove at medium heat; Add a small olive oil onto the skillet.

  3. Dice the mushrooms, tomato, and onion into smalll squares. When skillet is ready, lightly sauté the diced vegetables and sprinkle a little bit of pepper on them.

  4. Sauté vegetables until mushrooms are tender; Remove vegetables off the skillet and place on a plate to the side.

  5. Add your egg whites onto the skillet, allowing the bottom of the egg whites to cook. While its cooking, take the shredded cheese and sprinkle it on top of the egg whites evenly. When the bottom of the egg whites are firm, flip the entire egg mixture over like a pancake to cook the other side.

  6. Once the egg whites are done, lay them on top of the spinach wrap. Take your sautéed vegetables and distribute evenly over the egg whites. Then take a handful of lettuce leaves and lay them evenly ontop of the vegetables until everything is covered.

  7. Fold the two bottoms of the wrap inside, and then take the right side of the wrap and slowly roll it in tightly to keep in the egg whites, veggies, and lettuce. Roll until the entire wrap is closed and you can’t see any of the ingredients inside; Then Take a knife and cut the wrap in half and serve immediately.

  8. Eat & enjoy!

 Thanks Angela for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.