Yeilds about 4 servings

Ingredients

1 lb ground turkey

1 shallot minced fine or grated

4-6 cloves minced garlic (I love garlic so I go for 6)

1 egg

2 tbs olive oil

2 tbs chopped fresh flat italian parsley (optional not everyone enjoys parsley)

1/2 tsp dried Italian seasoning

1/2 tsp kosher salt

1/4 tsp fresh ground pepper

2-3 cups shredded Mozzarella Cheese

1 lb jar favorite low carb or sugar free sauce or make your own (recipe coming soon)

1/2 cup shredded favorite Italian Cheese

( I use a Parmesan, Romano, & Asiago blend -or- Parmigiano-Reggiano)

Directions

1. In a skillet coat the bottom with 1 tbs olive oil and heat on medium
2. Saute shallots until slightly translucent
3. Add garlic, parsley, and Italian seasoning while continuing to saute until shallots are completely translucent, be careful not to burn the garlic
4. Place mix in a large bowl and set aside pan
5. Add to bowl salt, pepper, Italian cheese, and egg then mix well
6. Add  turkey 1/3 at a time to bowl mixing as you go to ensure its blended well
7. Preheat oven to 350 degrees
8. Form meatballs to  about the size of a ping pong ball using a tablespoon
9. Place on baking dish  greased with olive oil 1 tbs olive oil
10. Bake 25 minutes
11. Pour favorite Low Carb sauce over meatballs
12. Top with Mozzarella Cheese
13. Bake uncovered until cheese is melted and begins to brown (around 10 mins.)
14. Serve alone, with spaghetti squash, Dreamfields Pasta, or on low carb roll.

]]> http://www.thisfatblackchick.com/2009/09/17/turkey-meatball-parm/feed/ 3 http://www.thisfatblackchick.com/2009/09/16/eggs-oaxaca-style/ http://www.thisfatblackchick.com/2009/09/16/eggs-oaxaca-style/#comments Wed, 16 Sep 2009 04:43:09 +0000 admin http://www.thisfatblackchick.com/?p=88 Viva la Mexico!!!

Today  is Mexican Independence Day, so I figured lets find a low carb mexican dish. As you know eggs are a big staple in the average low carb diet, so here is a my version of a mexican take on eggs.

Yields 4 Servings

Ingredients

1 can petite diced tomatoes with green chilies (14.5 oz)

10-12 pearl onions, halved

8 garlic cloves, whole and unpeeled

1/8 tsp cumin

1/8 tsp oregano

pinch of Splenda (optional)

kosher salt (to taste)

fresh ground black pepper (to taste)

olive oil cooking spray

8 eggs (feel free to substitute egg beaters)

1 tbs tomato paste

1-2 tbs chopped fresh cilantro, to garnish

Directions

1. Heat an unoiled cast iron skillet.
2. Lightly char onions and garlic.  Remove from skillet and let cool slightly.
3. Discard skins from garlic, then chop garlic and onions.
4. Into food processor or blender place tomatoes, onions, garlic, cumin, and oregano.
5. Process to a coarse puree.
6. Season with salt & pepper to taste… add Splenda if wanted
7. Pour mix into sauce pan and set aside.
8. Spray your favorite nonstick skillet for making omelets with cooking spray and make thin omelets until all eggs are cooked stacking them on a plate and slicing them into fettuccine size ribbons.
9. Bring sauce to boil and adjust seasoning while adding tomato paste.
10. Add eggs, warm through and serve immediately topped with cilantro.

Yields 4 serving

Prep to finish less than 30 minutes

Ingredients

1 lb lean ground turkey

1 tbl olive oil

8 oz softened cream cheese

1/4 cup diced jalapeno peppers

2 tsp low carb mild taco seasoning

• 1/4 tsp black pepper
• 1/4 tsp kosher salt
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 1/4 tsp paprika

Directions

1. Mix cream cheese with jalapenos in small bowl and set aside
2. Add taco seasoning a little at a time to the ground turkey as you mix so the taste will go all the way through
3. Divide meat and flatten into 8 small burgers around 1/4 in thick
4. Spoon a heaping tbl spoon of jalapeno cream cheese into the middle of 4 burgers (remaining cheese can top your burger once cooked or saved)
5. Take remaining 4 burgers and place on top of the cheese topped ones, then using your fingers press the edges together sealing the burgers
6. Heat skillet coated with 1 tbl olive oil on high, then add burgers reducing heat to medium
7. Cook for about 5 – 7 mins per side or until no longer pink. Make sure not press on burgers when you flip them
8. Serve immediately bunless or  on your favorite low carb bun. I put Cajun Jicama Fries on the side YUM!!!

Between 1 – 2 net carbs and less then 300 calories