Carb Conscious with Seared Steaks & Turkey Meatballs

Carb Conscious

with Seared Steaks & Turkey Meatballs

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 42g or less of net carbs per serving.

This week's meals are:
• Turkey Meatballs & Farro with Persimmon & Chipotle Sour Cream
• Turkey Meatball Lettuce Cups with Feta & Spicy Labneh
• Mexican-Style Steak Salad with Pepitas & Spicy Cilantro Sauce
• Seared Steak & Lemon Yogurt with Farro & Roasted Romanesco

Get Cooking
fresh
ingredients
Carb Conscious with Seared Steaks & Turkey Meatballs
Title
  • ⅓ cup Crispy Onions
  • 1 bunch Mint
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ oz Feta Cheese
  • 1 Lime
  • 3 Tbsps Roasted Peanuts
  • 2 cloves Garlic
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 heads Butter Lettuce
  • 2 Tbsps Red Wine Vinegar
  • 2 Poblano Peppers
  • 1 Shallot
  • ¼ cup Panko Breadcrumbs
  • 18 oz Ground Turkey
  • 4 Steaks
  • ½ lb Grape Tomatoes
  • 1 head Romanesco, White, Or Multicolored Cauliflower
  • 1 cup Semi-Pearled Farro
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 oz Mushrooms
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 2 Persian Cucumbers
  • ½ cup Sour Cream
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Cilantro Sauce
  • ¼ cup Labneh Cheese
  • 1 Tbsp Hot Sauce
  • 2 tsps Chipotle Chile Paste
  • 1 tsp Preserved Lemon Purée
Form & bake the meatballs
1 Form & bake the meatballs

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. In a bowl, combine the turkey, breadcrumbs, and weeknight hero spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one of the sheet pans. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. 

*An instant-read thermometer should register 165°F.

Cook the farro
2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook & slice the steaks
3 Cook & slice the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned steaks with the enough of the Mexican spice blend to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

*An instant-read thermometer should register 145°F.

Prepare the ingredients
4 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut out and discard the core of the cauliflower; cut into small florets. Cut the mushrooms into bite-size pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the lettuce. Keeping one head whole, separate the leaves. Roughly chop the remaining head. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Roast the cauliflower
5 Roast the cauliflower

Place the cauliflower florets on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & marinate the vegetables
6 Prepare & marinate the vegetables

Peel and thinly slice the shallot. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine the prepared vegetables in a bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the mushrooms
7 Cook the mushrooms

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the poblano pepper & finish the farro
8 Cook the poblano pepper & finish the farro

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat and stir in the seasoned persimmon. Transfer to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

Make the Chipotle Sour Cream
9 Make the Chipotle Sour Cream

Combine the sour cream, 2 teaspoons of water, and up to half the chile paste (you will have extra), depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.  

Make the Spicy Labneh
10 Make the Spicy Labneh

Combine the labneh, hot sauce, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.  

Make the Spicy Cilantro Sauce
11 Make the Spicy Cilantro Sauce

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the cilantro sauce and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

Make the Lemon Yogurt
12 Make the Lemon Yogurt

Combine the lemon purée and yogurt. Taste, then season with salt and pepper if desired.   

Assemble & Store the Turkey Meatballs & Farro
13 Assemble & Store the Turkey Meatballs & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/2 cooked mushrooms

• 3 baked meatballs

Transfer the chipotle sour cream to 2 small containers. 

Assemble & Store the Turkey Meatball Lettuce Cups
14 Assemble & Store the Turkey Meatball Lettuce Cups

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables

• 1/4 roasted cauliflower

• 3 baked meatballs

Transfer the lettuce leaves to 2 separate containers.

Transfer the spicy labneh to 2 small containers. 

Assemble & Store the Mexican-Style Steak Salad
15 Assemble & Store the Mexican-Style Steak Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Mexican-spiced steak

• 1/4 marinated vegetables

Transfer the chopped lettuce to 2 separate containers.

Transfer the spicy cilantro sauce to 2 small containers. 

Assemble & Store the Seared Steak & Lemon Yogurt
16 Assemble & Store the Seared Steak & Lemon Yogurt

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 roasted cauliflower

• 1 sliced steak

Transfer the lemon yogurt to 2 small containers. 

Finish & Serve the Turkey Meatballs & Farro
17 Finish & Serve the Turkey Meatballs & Farro

Makes 2 servings:

Roughly chop the peanuts. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chipotle sour cream and chopped peanuts.

Finish & Serve the Turkey Meatball Lettuce Cups
18 Finish & Serve the Turkey Meatball Lettuce Cups

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the leaves. Heat the meatballs and cauliflower in the microwave 1 to 2 minutes, or until heated through. Using 2 lettuce leaves per cup, top with the meatballs, marinated vegetables, spicy labneh, and feta (crumbling before adding). Serve with the cauliflower. Garnish with the almonds and chopped mint.

Finish & Serve the Mexican-Style Steak Salad
19 Finish & Serve the Mexican-Style Steak Salad

Makes 2 servings:

Wash, dry, and quarter the lime. Roughly chop the pepitas. Serve the chopped lettuce topped with the finished steak and vegetables. Garnish each serving with the spicy cilantro sauce, chopped pepitas, cotija, and 1 lime wedge (you will have extra).

Finish & Serve the Seared Steak & Lemon Yogurt
20 Finish & Serve the Seared Steak & Lemon Yogurt

Makes 2 servings:

Heat the finished steak, farro, and cauliflower in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon yogurt and crispy onions.

Tips from Home Chefs

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Form & bake the meatballs
1 Form & bake the meatballs

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. In a bowl, combine the turkey, breadcrumbs, and weeknight hero spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one of the sheet pans. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. 

*An instant-read thermometer should register 165°F.

2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro
Cook & slice the steaks
3 Cook & slice the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned steaks with the enough of the Mexican spice blend to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

*An instant-read thermometer should register 145°F.

4 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut out and discard the core of the cauliflower; cut into small florets. Cut the mushrooms into bite-size pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the lettuce. Keeping one head whole, separate the leaves. Roughly chop the remaining head. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Prepare the ingredients
Roast the cauliflower
5 Roast the cauliflower

Place the cauliflower florets on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

6 Prepare & marinate the vegetables

Peel and thinly slice the shallot. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine the prepared vegetables in a bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare & marinate the vegetables
Cook the mushrooms
7 Cook the mushrooms

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

8 Cook the poblano pepper & finish the farro

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat and stir in the seasoned persimmon. Transfer to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

Cook the poblano pepper & finish the farro
Make the Chipotle Sour Cream
9 Make the Chipotle Sour Cream

Combine the sour cream, 2 teaspoons of water, and up to half the chile paste (you will have extra), depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.  

10 Make the Spicy Labneh

Combine the labneh, hot sauce, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.  

Make the Spicy Labneh
Make the Spicy Cilantro Sauce
11 Make the Spicy Cilantro Sauce

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the cilantro sauce and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

12 Make the Lemon Yogurt

Combine the lemon purée and yogurt. Taste, then season with salt and pepper if desired.   

Make the Lemon Yogurt
Assemble & Store the Turkey Meatballs & Farro
13 Assemble & Store the Turkey Meatballs & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/2 cooked mushrooms

• 3 baked meatballs

Transfer the chipotle sour cream to 2 small containers. 

14 Assemble & Store the Turkey Meatball Lettuce Cups

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables

• 1/4 roasted cauliflower

• 3 baked meatballs

Transfer the lettuce leaves to 2 separate containers.

Transfer the spicy labneh to 2 small containers. 

Assemble & Store the Turkey Meatball Lettuce Cups
Assemble & Store the Mexican-Style Steak Salad
15 Assemble & Store the Mexican-Style Steak Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Mexican-spiced steak

• 1/4 marinated vegetables

Transfer the chopped lettuce to 2 separate containers.

Transfer the spicy cilantro sauce to 2 small containers. 

16 Assemble & Store the Seared Steak & Lemon Yogurt

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 roasted cauliflower

• 1 sliced steak

Transfer the lemon yogurt to 2 small containers. 

Assemble & Store the Seared Steak & Lemon Yogurt
Finish & Serve the Turkey Meatballs & Farro
17 Finish & Serve the Turkey Meatballs & Farro

Makes 2 servings:

Roughly chop the peanuts. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chipotle sour cream and chopped peanuts.

18 Finish & Serve the Turkey Meatball Lettuce Cups

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the leaves. Heat the meatballs and cauliflower in the microwave 1 to 2 minutes, or until heated through. Using 2 lettuce leaves per cup, top with the meatballs, marinated vegetables, spicy labneh, and feta (crumbling before adding). Serve with the cauliflower. Garnish with the almonds and chopped mint.

Finish & Serve the Turkey Meatball Lettuce Cups
Finish & Serve the Mexican-Style Steak Salad
19 Finish & Serve the Mexican-Style Steak Salad

Makes 2 servings:

Wash, dry, and quarter the lime. Roughly chop the pepitas. Serve the chopped lettuce topped with the finished steak and vegetables. Garnish each serving with the spicy cilantro sauce, chopped pepitas, cotija, and 1 lime wedge (you will have extra).

20 Finish & Serve the Seared Steak & Lemon Yogurt

Makes 2 servings:

Heat the finished steak, farro, and cauliflower in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon yogurt and crispy onions.

Finish & Serve the Seared Steak & Lemon Yogurt