Carb Conscious with Turkey Meatballs & Seared Shrimp

Carb Conscious

with Turkey Meatballs & Seared Shrimp

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 620 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:
• Greek-Style Turkey Meatballs with Salad & Olive Tzatziki
• Baked Turkey Meatballs with Quinoa & BBQ Sour Cream
• Shrimp & Spicy Mayo with Summer Vegetable Quinoa
• Seared Shrimp Salad with Dates & Tahini Labneh

Get Cooking
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ingredients
Carb Conscious with Turkey Meatballs & Seared Shrimp
Title
  • 3 Tbsps Roasted Peanuts
  • 1 oz Dried Medjool Dates
  • 1 bunch Mint
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ oz Feta Cheese
  • 4 oz Sweet Peppers
  • 6 oz Green Beans
  • 4 oz Grape Tomatoes
  • 2 Persian Cucumbers
  • 1 Red Onion
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Date Syrup
  • 2 Tbsps Red Wine Vinegar
  • 4 cloves Garlic
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1⅛ lbs Ground Turkey
  • 2 ears Of Corn
  • 4 oz Arugula
  • 1 cup Red Quinoa
  • 1 head Butter Lettuce
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Pitted Niçoise Olives
  • ¼ cup Sour Cream
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Tahini
  • ¼ cup Labneh Cheese
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
Form & bake the meatballs
1 Form & bake the meatballs

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Peel and roughly chop 4 cloves of garlic. In a bowl, combine the turkey, breadcrumbs, and half the chopped garlic. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F.

Prepare the ingredients & marinate the onion
2 Prepare the ingredients & marinate the onion

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve, peel, and thinly slice the onion; place in a bowl. Add the date syrup, vinegar, and 2 teaspoons of water; season with salt and pepper. Stir to combine. Set aside to marinate at least 10 minutes. Cut off and discard any stem ends of the green beans. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. Combine in a bowl; season with salt and pepper. Stir to combine. Roughly chop the lettuce; place in a bowl. Add the arugula; toss to combine.

Cook the quinoa
3 Cook the quinoa

Add the quinoa 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 shrimp
4 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared green beans and diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn kernels and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and softened. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

Make the Olive Tzatziki
6 Make the Olive Tzatziki

Finely chop the olives. Combine the tzatziki, chopped olives, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the BBQ Sour Cream
7 Make the BBQ Sour Cream

Combine the sour cream and half the spice blend (you will have extra). Taste, then season with salt and pepper if desired.

Make the Tahini Labneh
8 Make the Tahini Labneh

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

Make the Spicy Mayo
9 Make the Spicy Mayo

Combine the mayonnaise, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the sauce to be. Taste, then season with salt and pepper if desired.

Assemble & store the Greek-Style Turkey Meatballs
10 Assemble & store the Greek-Style Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce-arugula mixture

• 1/4 seasoned tomatoes and cucumbers

• 1/4 marinated onion

• 3 baked meatballs

Transfer the olive tzatziki to 2 small containers.

Assemble & store the Baked Turkey Meatballs
11 Assemble & store the Baked Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa and vegetables

• 3 baked meatballs

Transfer the BBQ sour cream to 2 small containers.

Assemble & store the Seared Shrimp Salad
12 Assemble & store the Seared Shrimp Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce-arugula mixture

• 1/4 seasoned tomatoes and cucumbers

• 1/4 marinated onion

• 1/4 cooked shrimp

Transfer the tahini labneh to 2 small containers.

Assemble & store the Shrimp & Spicy Mayo
13 Assemble & store the Shrimp & Spicy Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa and vegetables

• 1/4 cooked shrimp

Transfer the spicy mayo to 2 small containers.

Finish & serve the Greek-Style Turkey Meatballs
14 Finish & serve the Greek-Style Turkey Meatballs

Makes 2 servings:

Wash and dry the mint. Pick the leaves off the stems. Garnish each serving of finished meatballs and salad with the cheese (crumbling before adding), olive tzatziki, and mint leaves (tearing just before adding).

Finish & serve the Baked Turkey Meatballs
15 Finish & serve the Baked Turkey Meatballs

Makes 2 servings:

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

Finish & serve the Seared Shrimp Salad
16 Finish & serve the Seared Shrimp Salad

Makes 2 servings:

Pit and roughly chop the dates. Garnish each serving of finished shrimp and salad with the tahini labneh and chopped dates. 

Finish & serve the Shrimp & Spicy Mayo
17 Finish & serve the Shrimp & Spicy Mayo

Makes 2 servings:

Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy mayo and almonds.

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Form & bake the meatballs
1 Form & bake the meatballs

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Peel and roughly chop 4 cloves of garlic. In a bowl, combine the turkey, breadcrumbs, and half the chopped garlic. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F.

2 Prepare the ingredients & marinate the onion

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve, peel, and thinly slice the onion; place in a bowl. Add the date syrup, vinegar, and 2 teaspoons of water; season with salt and pepper. Stir to combine. Set aside to marinate at least 10 minutes. Cut off and discard any stem ends of the green beans. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. Combine in a bowl; season with salt and pepper. Stir to combine. Roughly chop the lettuce; place in a bowl. Add the arugula; toss to combine.

Prepare the ingredients & marinate the onion
Cook the quinoa
3 Cook the quinoa

Add the quinoa 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.

4 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the shrimp
Cook the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared green beans and diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn kernels and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and softened. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

6 Make the Olive Tzatziki

Finely chop the olives. Combine the tzatziki, chopped olives, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Olive Tzatziki
Make the BBQ Sour Cream
7 Make the BBQ Sour Cream

Combine the sour cream and half the spice blend (you will have extra). Taste, then season with salt and pepper if desired.

8 Make the Tahini Labneh

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

Make the Tahini Labneh
Make the Spicy Mayo
9 Make the Spicy Mayo

Combine the mayonnaise, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the sauce to be. Taste, then season with salt and pepper if desired.

10 Assemble & store the Greek-Style Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce-arugula mixture

• 1/4 seasoned tomatoes and cucumbers

• 1/4 marinated onion

• 3 baked meatballs

Transfer the olive tzatziki to 2 small containers.

Assemble & store the Greek-Style Turkey Meatballs
Assemble & store the Baked Turkey Meatballs
11 Assemble & store the Baked Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa and vegetables

• 3 baked meatballs

Transfer the BBQ sour cream to 2 small containers.

12 Assemble & store the Seared Shrimp Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce-arugula mixture

• 1/4 seasoned tomatoes and cucumbers

• 1/4 marinated onion

• 1/4 cooked shrimp

Transfer the tahini labneh to 2 small containers.

Assemble & store the Seared Shrimp Salad
Assemble & store the Shrimp & Spicy Mayo
13 Assemble & store the Shrimp & Spicy Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa and vegetables

• 1/4 cooked shrimp

Transfer the spicy mayo to 2 small containers.

14 Finish & serve the Greek-Style Turkey Meatballs

Makes 2 servings:

Wash and dry the mint. Pick the leaves off the stems. Garnish each serving of finished meatballs and salad with the cheese (crumbling before adding), olive tzatziki, and mint leaves (tearing just before adding).

Finish & serve the Greek-Style Turkey Meatballs
Finish & serve the Baked Turkey Meatballs
15 Finish & serve the Baked Turkey Meatballs

Makes 2 servings:

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

16 Finish & serve the Seared Shrimp Salad

Makes 2 servings:

Pit and roughly chop the dates. Garnish each serving of finished shrimp and salad with the tahini labneh and chopped dates. 

Finish & serve the Seared Shrimp Salad
Finish & serve the Shrimp & Spicy Mayo
17 Finish & serve the Shrimp & Spicy Mayo

Makes 2 servings:

Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy mayo and almonds.