Forgot to take photos of lunch. Still getting into the swing of things, but at least it wasn’t tuna! I grill-panned some chicken thighs that were rubbed in chipotle powder and salt. Once they were cooked, I chopped them up into hunks. I ate about 2 cups of chicken thigh chunks, topped with a ton of pico and a few dashes of hot sauce. Once again, boring but easy.
Dinner was curry turkey meatball lettuce wraps. Basic recipe for the curry turkey meatballs (I expect to take nicer photos and do a more thorough writeup next time we have these) will follow. I always make way more than seems reasonable, because they’re easy leftovers and making a ton of them isn’t appreciably more messy or time consuming than making a few.
3lbs organic ground turkey
1.5lbs mushrooms(button or crimini), cleaned, and chopped finely, then sauteed in a little oil til most of the water comes out and they start to brown)
1 bell pepper, diced f
1/4 cup chopped cilantro
1-4 scallions, chopped finely
2-6 T curry powder (this really isn’t as over the top as you’re imagining)
2 T minced ginger
salt to taste
Mix everything up, and using wet hands (I keep a shallow bowl next to my mixing bowl to keep rewetting my hands) form into walnut sized balls on a greased baking sheet. I can get 35/sheet (5×7). Bake for 10 minutes in a 400 degree oven, rotate pan, bake an additional 5 minutes, remove to cool & eat. 3lbs of turkey makes about 100 meatballs.
We had these in mini romaine (from Costco) topped with chopped avocado and tomato, and drizzled with lime aioli. Also great with a little hot sauce.