Sun Dried Tomato Hummus Veggie Balls

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I could eat hummus everyday. When I saw this month's Recipe Redux sponsored by Sabra Hummus, I had to join in on the recipe fun. I was excited to come up with a delicious plant-based entree. One of my favorite flavor combos is sun dried tomato with pesto. So one of the new Sabra hummus flavored definitely was calling my name. Introducing "no-meat" balls made with sun dried tomato hummus and veggies on a nice bed of angel hair pasta and pesto sauce. This is a simple recipe that can also be used to make leftovers-- freezer friendly! 

“I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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Sun Dried Tomato Hummus Veggie Balls

Makes 10-12 veggie balls

Ingredients:

For veggie balls:

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  • 1 cup Sabra Sun Dried Tomato Hummus
  • 1 egg
  • ½ cup onion, chopped
  • 1 cup panko bread crumbs, divided
  • ¼ cup rolled oats
  • 3/4 cup shredded parmesan cheese, divided in ½ and ¼ cups
  • ¼ cup prepared tomato pesto
  • ¼ cup fresh basil leaves

For pasta:

  • 2 cups cooked angel hair pasta
  • 4 tablespoons pesto sauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Place Sabra Sun Dried Tomato hummus in a bowl, set aside. In a blender or food processor, combine egg, onion, bread crumbs, oats, cheese, pesto and basil leaves, blend until you have a cookie dough like consistency. Scrape into bowl with hummus and mix well. Form mixture into 2 inch balls.
  3. In a separate bowl, mix together ½ cup panko bread crumbs and ¼ cup shredded cheese. Roll each veggie ball in the crumbs, set aside.
  4. Heat oil in a large frying pan and brown each ball on all sides.
  5. Place veggie balls on a non-stick baking sheet and bake for 20 minutes.
  6. Serve with pesto or marina sauce and pasta of your choice. Enjoy!
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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Turkey Quinoa Chili

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I am loving this "chili" weather. Finally California has cool temps and now the time change makes it lighter earlier in the mornings and darker earlier at night. WOO. Yes, my sleep is confused but not much has changed since my busy schedule has stayed the same. 

Speaking of busy schedules, I am finding LESS and LESS time to cook myself some awesome meals. I usually have 1-2 half days OFF from work, school or my internship, and in that time I tend to catch up on my meal prep and homework. Since I also want to relax and do nothing for a period of that time off, I choose simple, affordable and nutritious recipes to make (most of the time).  SO this recipe is one of my favorites. I used to make it in undergrad because I was eating on a budget. And now thanks to the 99 cent store across the street, I have been able to purchase some beans at a great price and NOW grains for less than $2!

So check out my Turkey-Quinoa-Chili. Packed full of fiber, flavor and nutrients. <3 and not too mention, leftovers! A grad-student's dream.

Turkey Quinoa Chili

Ingredients:

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  • 1 lb. lean ground turkey
  • 2 (15.5-ounce) cans black beans, rinsed
  • 1 (15.5-ounce) can garbanzo beans, rinsed
  • 1 (15.5-ounce) can dark red kidney beans, rinsed
  • 2 (15.5-ounce) cans low-sodium diced tomatoes
  • 1 chili packet (I used McCormick Mild Chili Seasoning
  • 2 cups uncooked quinoa, rinsed

Directions:

  1. In a large pot with olive oil, cook ground turkey. Once turkey is fulyl cooked, add rinsed beans and diced tomatoes. Mix well.
  2. Add chili powder packet and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 30-45 minutes, stirring every 15 minutes. 
  3. Add uncooked quinoa and 2 more cups of water. Bring to a boil again, then reduce to a simmer and cook for 15-20 minutes, or until quinoa is cooked and liquid is gone. 
  4. Enjoy immediately with some shredded cheese and chives!
  5. Cool chili before storing leftovers.
Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Shrimp Cauliflower Lettuce Wraps

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With football season here and the demand of delicious appetizers on the rise (especially with the holidays coming up!), I have been determined to create a new family favorite. Lately, I have been using riced cauliflower for a majority of my meals because it absorbs flavor and makes meals more dense and filling. I am also a sucker for shrimp and LOVE garlic shrimp ANYTHING! So I made some flavorful shrimp cauliflower lettuce wraps, with garlic of course! And they were a hit while we watched the last football game (GO PACK GO!). This appetizer only took minutes to make and includes many staple items I had in the fridge such as soy sauce or lettuce. I also addedd some chopped walnuts to add some more delicious nutrients to this recipe. These are definitely filling and at the top of my list for appetizers. This is how I #Seafoodparty

"By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.”

DID YOU KNOW?!

Seafood is one of the leanest sources of protein and a super food packed with nutrients such as omega-3s, which is essential for your good heart health.

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Shrimp Cauliflower Lettuce Wraps

Prep Time: 5 minutes. Cooking Time: 10 minutes. Total Time: 15 minutes.

Makes 10-12 lettuce wraps

Ingredients:

  • 10-12 frozen shrimp, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 cup riced cauliflower
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1-ounce walnuts, finely chopped
  • 1 head butter lettuce
  • salt and pepper to taste
  • Green onions, for garnish

Directions:

  1. In a small sauce pan, add water and pinch of salt. Boil frozen shrimp for 3 minutes. Let cool then chop into small pieces. 
  2. In a pan, combine olive oil, garlic, ginger, riced cauliflower and cooked shrimp. Saute for 2-3 minutes. Add hoisin sauce, rice wine vinegar, and soy sauce and cook for 2 more minutes.
  3. While mixture is cooking, set up lettuce wraps on a plate. Turn off heat and stir in chopped walnuts. Spoon about 3 tablespoons of mixture into each wrap. Top with green onions and serve with lemon. Enjoy as an appetizer!
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