Pan seared Greek style meatballs!

Growing up we didn’t eat a lot of Greek food in my house…actually, I’m not sure I had ever eaten any type of Greek food until I moved to Florida 8 years ago. And damn was I missing out!

I am a sucker for easy meals, and Mighty Spark Foods foods has all the the best prepared meats (blended with vegetables, herbs, seasonings) all ya gotta do is cook it up!

So I had a package of their turkey blend with sweet potatoes, lentils, and spinach and I decided to make a Greek bowl for lunch!

The meatballs were definitely the MFP of this quick and easy meal!

Meatball Ingredients

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That’s it! 4 easy ingredients!

First I tossed the meat, egg, and 1/2 cup panko into a bowl and mixed it up. Then I rolled them into bite size balls and rolled them in the other 1/4 cup of panko crumbs. While I was forming he meatballs I drizzled my EVOO in my cast iron skillet and let it warm up on the stove on medium.

Now toss the meatballs in the pan and roll them around until the outsides are seared all the way around. I seared mine because I like that extra crisp that the meatballs get but also because it seals all the juice! Next, toss the cast iron skillet into the oven at 350 for about 20 minutes to cook the meatballs all the way through.

While the meatballs are baking away- prepare the rest of your bowl! I sliced up some beef steak tomatoes, cucumbers, spinach and red onion and tossed them in a Greek vinaigrette. Whats Greek food without a little Tiziki though?!?! And better yet- mini StoneFire naans for dipping!

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Tiziki Ingredients

  • 1/2 cup plain Greek yogurt
  • garlic powder, salt, pepper
  • 2 tsp Greek vinaigrette
  • juice from one small lemon

Mix all the ingredients together and garnish with a little diced red onion and wahh-lahh!

Now assemble, eat and enjoy!

These are great treats to keep in the refrigerator for a snack, appetizer for a party, or you can even freeze some of them for later! They heat up almost as good as if you had just made them!

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Happy Cooking!

#katiescardiokitchen @Kburg21

 

 

Cheesy Taco Stuffed Peppers

Stuffed peppers have become one of my go-to low carb meals over the last year. They are just so versatile and you can pretty much stuff anything inside of a pepper…leftovers, chicken, vegetables, cheese, pork, beef, rice, quinoa…did I mention cheese…because we all know cheese is the way to my heart…along with tacos..so what’s better than a cheesy taco stuffed pepper? The correct answer is nothingggggg! HELLO YUM!

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Here’s what you’ll need!

1 lb Mighty Spark Food Renegade Chef Blend (beef, beef sirloin, beef brisket, and beef short rib blend)

1 cup of Trader Joes multigrain blend with vegetables

1 tbs FreshJax taco seasoning

4 large bell peppers

Latourangelle grapeseed oil

½ cup sliced grape tomatoes

½ cup cubed jalapeno jack cheese

Redmond’s garlic salt

2 Green onions sliced

BOOM that’s it!

First, cook your beef blend on medium until there is no pink. While the meat is cooking- cut the tops of the peppers off and clean out the seeds. Drizzle the peppers with the grape seed oil and sprinkle with garlic salt. Once the meat is finished cooking you can add in the taco seasoning and mix in the multigrain blend.

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Now it’s time to assemble these bad boys!

I like the bottoms to be extra cheesy so I stuff some a few cubes of cheese into the bottoms of the peppers before adding in the meat and grain blend and then evenly distribute the tomatoes and the rest of your cheese into the peppers and you’re ready to bake ‘em!

I tossed mine into the toaster oven, but you can use a regular oven if you don’t have one. Cook them at 400 for about 20 minutes or until the cheese is browned on top and the peppers are a little soft. I don’t like my peppers to be too crunchy so I tend to leave mine in a little longer to assure they are thoroughly cooked. Now toss your sliced green onions on top and whaaa-laah!

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And just like that- dinner is served! Protein, carbs, and vegetables all in one easy dish!

Enjoy!

 

As always- tag me on Instagram if ya make ‘em so I can see!

@kburg21 #katiescardiokitchen

The keeper of my heart- Caprese Salad!

For yearsssss, like…27.75 years to be exact, I thought I hated Caprese salad- to be honest, I’m not sure why I thought that! I have always loved cheese, and who doesn’t like mozzarella? I know I sure do! Growing up I hated tomatoes, now ketchup- that’s an entirely different story. But I totally fell in love with fresh, juicy, tomatoes a couple of years ago and there has been no turning back since! But yet- I still thought the idea of Caprese salad was just awful.

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During my recent travel to Italy, my friend Natalie suggested we share a Caprese salad…considering we were in Italy…how could I say no?! Total.Game.Changer. My first Caprese salad on the island of Capri, Italy won my heart forever. We continued our travels and ate many, many more Caprese salads all over Italy and my love only grew!

 

Then today- while picking up from fresh produce at the local produce market I saw these beautiful tomatoes-rich in color and knew exactly what I needed them for! If you’re from Florida- you know tomatoes here are just not the same as Midwestern tomatoes. Most of them are barely red and have zero flavor- I’m sure these tomatoes were shipped in from somewhere else because hot damn they were full of color and they definitely did not disappoint!

Caprese Salad for the win!

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This is what you’ll need!

Gathering the ingredients is probably more difficult than the assembly!

Slice the tomatoes into thick slices and arrange them on a plate with mozzarella in between. Then, tuck fresh basil leaves between the tomatoes and cheese slices. Next- it’s time to drizzle! Lightly drizzle the tomatoes and mozzarella with your basil oil and sprinkle with seasoning and salt! I added a spash of balsamic to mine- but next time I think I will make a balsamic reduction to drizzle!

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Healthy, low carb, fresh and satisfying! This salad is a great appetizer to take to parties or to serve at home while dinner is cooking! Or if you’re like me- it’s the whole meal because YUM!

I hope you enjoy it as much as I do! As always- tag me on instagram @kburg21 if you make it so I can see it!

#katiescardiokitchen

Easy-peasy InstantPot egg bites!

 

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I don’t know if any of you have tried the sous vide egg bites from Starbucks but they are so-freakin’-gewwwddd! However- they are also pretty pricey! I’m a sucker for eggs, and 2-3 egg bites are the perfect serving size for my post bariatric surgery tummy so I decided to develop my own egg bite recipe using my InstantPot! (have I mentioned how much I love my InstantPot?!)

First things first! Here’s what you’ll need…

  • 3 large Eggland’s Besteggs
  • 3 egg whites
  • 1 cup of cheese (I used ½ cheddar and ½ mozzarella but Gouda is delicious in these too!)
  • ½ cup FairLife milk
  • ¾ cup large curd cottage cheese (because I hate low fat cottage cheese J )
  • 1 pinch Redmond’s garlic Himalayan sea salt
  • ½ tsp FreshJax herbs de province seasoning blend

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  • 1 handful of fresh spinach chopped
  • 2 slices of shredded Boars Head maple glazed ham
  • ¼ cup Jimmy Dean turkey sausage crumbles (these are seriously the easiest addition to any breakfast dish!)
  • 3tbs fresh salsa (I buy whatever brand is on sale for the week!)
  • 3 diced mini sweet peppers

Now it’s time to blend!

Throw the first set of ingredients into a blender (eggs, egg whites, cheese, cottage cheese, seasonings, and milk) and pulse your blender until the mixture appears mixed and airy (the more air the fluffier..is fluffier a word? Fluffy eggs are life…just sayin’)

Assembly time!

I bought my egg bite molds on amazon for like 6 bucks- just search ‘egg bite mold for instant pot.’ Trust me- these are SO worth it..and you can use them for all kinds of other recipes in your instant pot! The egg bites slide right out and I have never had them stick- total game changer. You’ll thank me later…

Each mold makes 7 egg bites and I use 2 molds. I divided the rest of the ingredients up evenly between the 14 cups and poured the egg mixture into each cup filling them a little over ¾ full. If you over fill they will pop out of the mold (been there done that.)

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Time to cook ‘em!

Set your Instantpot to ‘steam’ for 8 minutes…make sure the valve is sealed. Pour 1.5 cups of water into the bottom of the pot and place the steam rack at the bottom. Now, stack your molds on top of the rack and you’re all set! After they steam for 8 minutes let the pressure release naturally for 12 minutes. Then, release the pressure valve and remove your molds!

I like to let the eggs settle into the mold for a couple of minutes before I flip them over onto a plate lined with paper towel. The paper towel helps absorb some of the leftover moisture from the steaming process and helps firm up the egg bites!

I use mine for meal prep and they last about a week in the refrigerator!

Eat and enjoy!

Tag me on Instagram @kburg21 if you make ‘em so I can see! #katiescardiokitchen