Recipes

INGREDIENTS:

• 1 lb ground turkey breast
• 2 large egg whites
• 1/4 cup whole-wheat bread crumbs
• 1/4 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 2 tsp olive oil
• 1 cup frozen yellow or white corn
• 1 15-oz BPA-free can low-sodium black beans, drained and rinsed well
• 2 cups diced vine-ripened tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS:

1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.
2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.