VEGGIES!!!!!

Need to sneak some veggie into your life? 

Here are two great veggie-full recipes! Have fun with these dishes and feel free to sub for your favorite vegetables! 

Turkey and Carrot Meatballs with Zucchini Noodles:

Serves 4-6

Ingredients: 

1 pound lean ground turkey

1 medium carrot, peeled and shredded (about 3/4 cup)

1 large egg, beaten

1/2 cup quick-cooking oats

1/2 cup grated Parmesan cheese

1/2 cup chopped basil or 1 Tablespoon dried basil

1/2 tsp garlic powder

1/2 tsp kosher salt

1/8 tsp pepper

1 26 oz jar pasta sauce

4 medium zucchini, washed, ends trimmed

2 tsp extra virgin olive oil

Directions: 

1. Preheat oven the 400 degrees F. Lightly oil or coat a large rimmed baking sheet with nonstick cooking spray and set aside. 
2. Place ground turkey, carrot, egg, oats, Parmesan cheese, basil, garlic powder, salt, and pepper in a large bowl and mix until just combined. 
3. Shape the meat mixture into 24 1 and 1/2 inch balls. Place on the prepared baking sheet and cook until lightly browned, about 10 minutes. 
4. Meanwhile, place the pasta sauce in a large saucepan over medium heat. Cover and bring to a simmer. When the turkey meatballs come out of the oven, add them to the sauce, reduce heat, and simmer, covered, until the meatballs are fully cooked and have absorbed some sauce flavors, about 20 minutes. 
5. While the turkey meatballs are cooking in the sauce, use a handheld or countertop spiralizer to cut the zucchini into thin, 8-inch, noodle like strands. Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and cook, tossing frequently with tongs, until al dente, about 5 minutes. (You can also buy the zucchini noodles pre-spiralized in the frozen section of the grocery store). 
6. Transfer the cooked zucchini noodles to individual plates or a large bowl pr platter, and serve with he sauce and the meatballs on top. 

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Tofu Lettuce Wraps:

Serves 4

Ingredients:

1 Tablespoon avocado oil (canola, grape seed, and safflower oils work also)

one 14 oz box extra-firm tofu, drained, excess water pressed out

2 Tablespoons hoisin sauce

1 Tablespoon lime juice

Kosher Salt to taste

Freshly group pepper to taste

2 carrots, grated or cut into a fine julienne

1/4 head red cabbage, grated or thinly sliced

1 head Bibb/Butter lettuce carefully washed and dried (12 leaves)

for garnish: 3 scallions, sliced, 1/2 bunch chopped cilantro, 3 Tablespoons sriracha

Directions: 

1. Heat oil in a medium-size skillet until shimmering. Crumble in pressed tofu, taking care not to splatter oil. 
2. Stir frequent as tofu cooks. Add hoisin sauce until tofu is coated. Add lime juice. Season with salt and pepper. When tofu is lightly browned, and sauce is heat through, remove from pan and set aside. 
3. In the same skillet, add carrots and red cabbage, gently stir until slightly soft and heated through, about 2 minutes. Add tofu mixture and combine. 
4. Place three lettuce leaves on each plate. Top with 2 to 3 Tablespoons of tofu mixture. If desired, top with scallions, chopped cilantro, and Sriracha, serve. 

*Recipes inspired by: https://www.lizshealthytable.com/2018/06/

and  https://www.amazon.com/New-Family-Table-Together-Relatively/dp/1732645604