I LOVE MEATBALLS!

I love meatballs

Every time I post a meatball recipe I get such great feedback from so many of you.  They always seem to rank right up there my most popular recipes.  I guess it’s true that people really do love their meatballs.

I’ve tried to decide which I like the most and I just can’t seem to pick one.  I always seem to change my mind each time I try the next one.  My husband Eric loves anything spicy so he’s completely torn between the Buffalo Chicken Meatballs and the Asian Chicken Meatballs.  

If you’re a fan of meatballs and haven’t tried these yet, I highly recommend trying them all.  I’d love to hear from you which one you choose as your favorite.

Your favorites so far go in the following order:

Asian Chicken Meatballs

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Chicken Kale Caesar Salad “In a Jar”

Salad in jar… Why have I never made these before? They are so easy to make! I made a Chicken Caesar Kale Salad, but any type of your favorite salad would work.  I have always kind of steered away from using kale in a salad. I always found it kind of bitter. But after I made this Kale, Strawberry and Avocado Salad, I learned that squeezing a lemon over the kale first and then massaging it with your hands turns the kale a bright green. This helps get rid of that bitter taste.   

Chicken Kale Caesar Salad

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Gluten Free Blueberry Muffins

Hey there! I am keeping this post short and sweet as I get through this week of craziness! I started a new job, working on some side work, and packing to move this week… Phew! I am super excited and so thankful for all of these opportunities!

Gluten-Free-Blueberry-Muffins-01

So onto these delicious mini muffins. I made these on Sunday as a quick grabby snack or breakfast for the week. They are grain free and very easy to make with minimal ingredients. Just make sure you store them in an air tight container or they will be hard as a rock. Have a great week all!

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Asian Chicken Meatballs

I started my new job this week! On top of running this food blog, my favorite job, I am also a registered CT technologist. I haven’t been working as a CT tech for a few months as we were getting settled in our move to Texas. So it was time to get back out there! I decided to work PRN, which is one of the perks in working in healthcare, so I still have time to work on my blog and spend time with the fam.

Asian Chicken Meatballs

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Blackberry Mint Sangria

I have been craving sangria ever since the weather started warming up. Nothing like a large glass of refreshing sangria loaded with fresh fruit and mint on a gorgeous day!

Blackberry Mint Sangria

At first I was going to add a citrus vodka to the drink, but as is turns out the new area we live in is a “damp” town. What the heck does that mean… Well, we learned you can only buy beer and wine in the town we live in. If we want liquor we have to travel to another town. Good thing the hubby and I only really drink beer and wine!

Blackberry Mint Sangria

Now back to the sangria… Since the vodka idea didn’t work out I found some triple sec left over from the move so I used that instead. I had used triple sec in my Summer Strawberry Rosemary Sangria from last year so I figured it would work. And boy it did! Cheers!

Blackberry Mint Sangria
Serves 4
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Nutrition Facts
Serving Size
190g
Amount Per Serving
Calories 197
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 9mg
0%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
14%
Sugars 28g
Protein 1g
Vitamin A
7%
Vitamin C
41%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup water
  2. 1/4 cup honey
  3. 1/4 cup fresh mint leaves, lightly muddled
  4. 1 cup blackberries
  5. 1 bottle of your favorite red wine
  6. 1/3 cup triple sec
  7. 1 lemon, sliced
  8. 1 lime, sliced
  9. Additional blackberries and mint for garnish
Instructions
  1. In a saucepan add water, honey, mint, and 1 cup blackberries. Bring to a boil and then lower heat to a simmer. Simmer for about 10-15 minutes until blackberries are softened and mint is infused.
  2. Strain the liquid very well reserving the juice. Discard the seeds and mint. Pour into a large pitcher and add red wine, triple sec, lemon and lime slices. Refrigerate for a few hours.
  3. Serve over ice and garnish with additional mint and blackberries.
Kim's Healthy Eats http://www.kimshealthyeats.com/