Posts

Slow Cooker Italian Meatball Soup

Slow Cooker Italian Meatball Soup

/1 Comment/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker Italian Meatball Soup

Slow Cooker Italian Meatball Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 25
  • Cook Time: 240
  • Total Time: 4 hours 25 minutes
Print Recipe

Ingredients

Scale

Ingredients To Make The Pork Meatballs

  • 2 pounds ground pork
  • 2/3 cup minced fresh parsley
  • 4 cloves garlic, minced
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • ¼ cup warm water
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda

Ingredients To Make The Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion
  • 1 yellow bell pepper, diced
  • 1 (6 oz) can tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion power
  • 1/8 teaspoon red pepper flakes
  • 1 (28 oz) can fire-roasted diced tomatoes
  • 1 (32 oz) carton organic chicken broth
  • 1 bunch swiss chard, stemmed and leaves cut into 1 inch stips
  • 1/4 cup fresh basil leaves, minced

Instructions

To Make The Pork Meatballs

  1. Preheat the oven to 425°F. Take 2 rimmed baking sheets and line them with parchment paper.
  2. In a large bowl, combine the ground pork, parsley, garlic, onion powder, cumin, salt, black pepper, and red pepper flakes. Use your hands to mix the ingredients. In a small bowl, mix together with a fork the warm water, cream of tartar, and baking soda. Then add the water mixture to the meatball mixture. Use your hands again to mix the ingredients together till it is well combined.
  3. Use a 1 inch cookie dough scoop to make the meatballs uniform and place onto the lined baking sheets.
  4. Bake for 20 minutes. Rotate the pans halfway through the baking time. Meatballs should be browned and cooked through. Set aside and let it cool.

To Make The Soup

  1. While the meatballs are cooking in the oven you can start to prepare the soup.
  2. In a large sauce pan add the olive oil, onions, and yellow pepper. Sautee until the onions are soft and transparent. Then add the onions and yellow pepper to the slow cooker.
  3. Add the rest of the soup ingredients to the slow cooker including the pork meatballs.
  4. Gently stir to combine, turn temperature to high and let it cook for approximately 4 hours.

Nutrition

  • Serving Size: 10
  • Calories: 334
  • Sugar: 4
  • Sodium: 1314
  • Fat: 21
  • Saturated Fat: 7
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 11
  • Protein: 27
  • Cholesterol: 85

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Grilled Prosciutto Wrapped Asparagus

Grilled Prosciutto Wrapped Asparagus

/1 Comment/in , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Prosciutto Wrapped Asparagus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
Print Recipe

Ingredients

Scale
  • 1 pound asparagus spears, trimmed
  • 1 (3 oz) package of prosciutto slices
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoons onion powder
  • 2 teaspoons freshly ground black pepper

Instructions

  1. Preheat grill to medium heat.While the grill is heating up you can prepare the food.
  2. In a small bowl combine extra virgin olive oil, lemon juice, onion powder, and ground black pepper. Set aside.
  3. On a cutting board cut off the bottom 2 inches of each asparagus spear. The stalky woody bottom should be cut off.
  4. Take one slice of prosciutto and twirl it around to wrap each asparagus spear. The prosciutto will stick to the asparagus as you twist it on it. Continue this pattern till all the asparagus are wrapped.
  5. Place the prosciutto wrapped asparagus spears into the olive oil mixture. Take tongs and mix all the spears so they are all drenched in the olive oil mixture.
  6. Take the tongs and place the asparagus spears on the grill. Cook on low for 6 minutes a side or until prosciutto is crisp and asparagus is tender.

Notes

  • Do not add any additional salt to this recipe as the prosciutto is salty enough.

Nutrition

  • Serving Size: 6
  • Calories: 157
  • Sugar: 2
  • Sodium: 324
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 4
  • Protein: 5
  • Cholesterol: 11

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Whole30 Spaghetti Squash With Meat Sauce

Whole30 Spaghetti Squash With Meat Sauce

/1 Comment/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole30 Spaghetti Squash With Meat Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
Print Recipe

Ingredients

Scale
  • 2 whole spaghetti squash
  • 1 red bell pepper
  • 1 orange red bell pepper
  • 1 clove garlic
  • 1/2 medium onion
  • ½ cup olives
  • 2 (14.5 ounce) cans organic fire roasted tomatoes diced
  • 1 (8 ounce) can tomato sauce
  • 1 pound grass fed organic beef
  • 4 tablespoons nutritional yeast
  • 2 tablespoons parsley flakes
  • 1 teaspoon fennel
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil

Instructions

To Cook The Spaghetti Squash

  1. Preheat the oven to 400ºF. Line the 9 by 13 baking pan with parchment paper.
  2. Cut the top and bottom ends of the spaghetti squash with a sharp knife. Then divide it in half length wise.
  3. Use a large spoon to scoop out the inside of the squash or save the seeds and make them at another time.
  4. Drizzle the insides of the squash halves with the olive oil. Then rub the olive oil in to make it more even. Sprinkle himalayan salt and pepper on top. Place the spaghetti squash face down on the baking pan lined with parchment paper.
  5. Bake the squash for 40 minutes or until the edges are lightly browned. Cool for 15 minutes then take a fork and rake it back and forth and scoop out the spaghetti like strands and place the cooked squashed on 6 plates.

To Make The Whole30 Spaghetti Sauce

  1. While the squash is in the oven you can prepare the homemade spaghetti sauce.
  2. In a large sauce pan over medium heat brown the grass fed organic beef. Beef should crumbly and no longer pink. Leave the fat in the pan and scoop out the meat on to a plate to set aside.
  3. On a cutting board chop up the red bell pepper, orange bell pepper, garlic, olives, and onion. Add the vegetables to the medium sauce pan. Cook until the onions are slightly translucent.
  4. Add diced tomatoes, tomato sauce, tomato paste, nutritional yeast, parsley flakes, fennel, oregano, thyme, and basil to the sauce pan. Add back in the cooked grass fed organic beef. Stir and mix well then cover and simmer on low heat for 10 more minutes. Stir occasionally.
  5. Place the homemade spaghetti sauce on top of the plates prepared with cooked squash. Sprinkle with parsley flakes.

Nutrition

  • Serving Size: 6
  • Calories: 266
  • Sugar: 5
  • Sodium: 658
  • Fat: 11
  • Saturated Fat: 3
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 28
  • Cholesterol: 65

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!