I think I'm doing this...plus, RP's Turkey Enchiladas with Quinoa

It seems like there's a lot of interest in Meg's Meals (do I need to come up with a different name?) and I'm working out the kinks on making it a reality. I'm trying to put together complete meals and using some my friends from my box to test them out. So far, so good! One of the meals that I made was from the Renaissance Periodization Cookbook and got really good reviews.  I added a few extra spices, but basically stayed true to the original recipe. They would prefer that you go to their link if you would like the details. ;-) I also made up a side of quinoa, which I haven't used much of, so I'm glad that it was well received (even Harper ate it!). 

Mexican QuinoaMakes 8 servings: 104 cal/5P/21C(18net)/1F

184 grams whole grain quinoa60 grams chopped onions60 grams chopped bell pepper2 TBS lime juice1 TBS chili powder1TBS cumin powder1 tsp salt1 tsp ground black pepper

Make quinoa according to package directions. Meanwhile, saute peppers and onions in a large sauce pan sprayed with non-stick cooking spray until tender. Add quinoa and spices and combine.

Paleo Larb

Our friends Amy and Greg came over for dinner a few weeks ago and they brought "larb" with them--it's a minced meat salad (don't let that throw you!) that's considered the national dish of Laos.  It was delicious--the herbs and citrus and spice mix is so complex. We gobbled it up and ever since then I've been wanting to recreate it.  Here's my go at it:

1lb ground turkey (I'm sure you could used ground beef, pork, or chicken or a combo)
1 stalk lemongrass--white part only, finely chopped (probably not a deal breaker, but I had some in the fridge and was excited to use it)
3 cloves garlic, finely chopped
1 "nub" ginger, finely chopped (probably about 2TBS)
1 red chile, finely chopped (you can take the seeds out or not, depending on your heat preference)
stalks from 1 bunch cilantro
zest of 1 lime
juice of 1-2 limes (we found we wanted a bit more than what I added)
3 TBS Red Boat fish sauce
3 TBS coconut aminos
1 TBS coconut oil
chopped cilantro
chopped mint (don't leave out--it really rounds out the flavor!)
lettuce leaves, julienned red bell pepper, carrots, and cucumber to serve

1) Chop lemongrass, garlic, ginger, chile, cilantro stalks and combine in small bowl.  Add lime zest.
2) Heat coconut oil in a large skillet over medium heat.  A ingredients from step 1 and cook for a minute or two, stirring often and careful not to burn.
3) Add ground turkey and cook until no longer pink.
4) Add lime juice, fish sauce, coconut aminos and stir to combine.
5) I served ours in lettuce leaves with some julienned veggies and chopped cilantro and mint.

Thai Turkey Croquettes

I was inspired by the paleOMG recipe for "cilantro chicken nuggets", but tweaked it a bit.  Best meal I've had in ages, hands down.  Just the right amount of spice and I served it with a crunchy red cabbage slaw and zucchini "fries".  So, so good.

Thai Turkey Croquettes

1 egg, beaten
1/2 fresh jalapeno, seeded and diced
1/2 bunch fresh cilantro, chopped
1 clove garlic, minced
2 tsp sesame oil
1 tsp sriracha hot chili sauce
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp grated fresh ginger (or about 1/4 tsp ground)
1 lb ground turkey
1/2 cup coconut flour
Coconut oil for cooking

Mix first 9 ingredients (everything except turkey and flour) in a bowl until well mixed.  Add turkey and mix well.  Form into small patties and dredge lightly in coconut flour.  In a large nonstick pan, heat coconut oil (maybe a TBS?) over medium head.  Once heated, add patties (make sure to give them enough room--you might have to do a few batches) and cook about 5 minutes per side, until golden and cooked through.

Red Slaw
1/2 head red cabbage, shredded
juice of 1 lemon
juice of 1 lime
a bit of Sriracha sauce (depending on your heat tolerance)
sea salt and pepper

Mix and marinate a bit.

Zucchini "Fries"
5 or so small zucchini
olive oil
S&P
Seasonings of your choice (I used some garlic powder)

Preheat oven to 450.  Line a baking sheet with parchment paper or tin foil.  Cut tops and bottoms off of zucchini and cut into quarters (lengthwise).  Toss well with oil and seasonings.  Place on baking sheet and bake for 10 minutes, then turn over and bake for another 10.