BBQ Turkey Meatballs
These are so yummy and easy with only 2 ingredients! You can find the meatballs at Target, Whole Foods and Trader Joes. Check out my Busy Woman’s Target Grocery Haul for more easy ideas. You can either use the bbq sauce linked below which you can find at most grocery stores or make your own low carb sauce using this recipe.
Low-Sugar BBQ Sauce (G. Hughes or Primal Kitchen)
Cook meatballs according to directions. Either serve the meatballs with the bbq sauce on the side or combine bbq sauce and meatballs in crockpot and keep on low/warm. If you need to thin out the bbq sauce add a splash of water or apple cider vinegar.
Low-Fat Buffalo Chicken Dip
This dip is high in protein but low in fat and goes great with raw veggies! Tip: if you have leftovers you can even put it in a tortilla or pair with crackers to make a meal!
2 (10 ounce) cans natural chunk chicken, drained or 2-3 chicken breast cooked and shredded
¾ cup hot pepper sauce (such as Frank’s RedHot®)
2 (8 ounce) packages Neufchatel cheese or greek yogurt cream cheese, softened
1 cup light ranch dressing or dry ranch packet with non-fat greek yogurt
1 cup shredded reduced-fat Cheddar cheese, divided
Raw veggies such as: mini bell peppers, carrots, cucumber. celery, tomatoes and zucchini
Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker. Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.
Recipe adapted orm Allrecipes.com
High Protein 7-Layer Dip
I LOVE 7 layer dip but usually it’s hard to fit in because it’s high in fat and low in protein, so I add some ground meat to help up the protein. It’s the perfect dish to bring to your Super Bowl party!
1 can refried pinto or black beans
1 lb lean ground turkey or beef
1 1/3 cup greek yogurt
180 grams avocado
2 ounces shredded cheddar cheese
Start by browning the meat in a skillet with some Mexican seasoning, be sure it’s cooked through and set a side. In a pan or shallow dish spread the beans first covering the pan evenly. Next add some of the Mexican seasoning to the Greek yogurt then spread that on top of the beans. Mash the avocado with some lime and extra seasoning if you prefer, then spread on top of Greek yogurt. Next sprinkle the ground meat evenly over the avocado, then top with salsa, lettuce, tomato and jalapeños.
Cover and store for a few hours or overnight to let everything cool. Enjoy with chips, in a wrap, with raw veggies or over lettuce as a salad!
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