Skinny Garlic Aioli Potatoes

I was grilling steak the other day with some veggies and was really craving potatoes. I didn't just want plain potatoes. If I was going to consume those starchy bastards, I wanted some pizazz on top. Potatoes are my comfort food. Any form of tato will do, my neediness is not picky but for this plate I chose red new potatoes. I like the crunch you get from the skin. I didn't want to make my ass bigger so I created a recipe for skinny garlic aioli and have to ring my bell on this one. 

2 TBSP Light Mayo
2 TBSP Fat free Greek yogurt 
1 Clove minced garlic

Mix is all together and you're ready in about 1 minute 52 seconds. I intended to eat this on my potatoes but I ended up putting it on everything I ate it was that delicious. 

Healthy Spin on the BSPA

On my quest for healthier recipes, I came across a new sandwich I am crushing over. I like to take things that aren't the best for you and make them better. So here is my healthier version of a BLT.

2 slices Sara Lee 45 calorie wheat bread
1/2 avocado
3 slices Jennie-O turkey bacon
Handful of spinach
Half of your favorite color bell pepper (I like red)

Sizzle up your turkey bacon. I like to make extra for an AM sandwich that I'd add egg to. Toast your bread until it's the darkness you prefer and start layering your masterpiece.

Skinny Teriyaki Meatballs

I found this recipe on Pinterest and have been thanking my lucky stars everyday since. These came from and are the most delicious healthy item I have made in a long time. These Teriyaki Meatballs were amazing with rice and on top of a salad the next day. 

I altered the recipe a little bit to make it even more lean. 

  • 1 package lean ground chicken or turkey
  • 1 large egg 
  • 1 clove garlic, minced 
  • ½ tsp soy sauce 
  • 10-15 cranks freshly cracked black pepper 
  • ½ cup soy sauce 
  • ½ cup brown sugar 
  • ½ cup water 
  • ½ Tbsp toasted sesame oil 
  • 1 Tbsp rice vinegar 
  • 2 inches fresh ginger 
  • 2 Tbsp corn starch 
  • 1 Tbsp sesame seeds 

Now, I didn't have all of the ingredients to make the glaze nor did I feel like going to the store and prepping everything so I just added a few tablespoons of low calorie, zero fat asian sesame dressing instead. It saved me time, money and tasted fabulous. You can bake these in the oven at 400 degrees (35 or 40 minutes) or do them in a pan. I chose to cook them in a pan over the stove. The cooking meat added it's own moisture to keep from sticking so I didn't worry about butter or oils. 

Mix all of your meat ingredients together and form some balls! I made mine a little bigger because I didn't want 30 meatballs to go bad in my fridge before I could eat them all. Once meat is cooked add in the glaze you were making on the side or, in my case, dump in a few tablespoons of your organic dressing. I get healthy food is about being healthy but you can still eat right and not spend 4 hours cutting vegetables and grating spices after working an 8 hour day. 

If you want to be an over achiever and make the glaze, here are the instructions:
  1. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
  2. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
I actually got 3 meals out of this. The first meal was the meatballs over rice. The second meal was throwing some of them on top of an asian salad and the third was crumbling them up on lettuce wraps with some bell pepper and onion. 

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