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BBQ Turkey Kebabs
A fun way to get your protein, this recipe created by Go Figure chef David is designed to be simple, yet tasty. If you’re serving a large crowd, extra time and help will be needed to put the meat and veggies on the sticks.
4 Kale leaves, chopped
1 package ground turkey, 93% lean (usually slightly over a lb.)
1 Tbsp. BBQ seasoning
¼ cup cornstarch
½ onion, finely chopped
1 egg
¼ cup tomato paste
Veggies cut in approximately 1 inch pieces (see below for suggestions)
18-20 small kebab sticks (can usually be found at grocery stores)
A 2-3 Tbsp. scooper (Ace Hardware carries these)
Mix all ingredients together, except veggies listed below. Form small meatballs with scooper, and put one meatball per stick. After meatball is on stick, gently squeeze and form meatball around stick to be secured. (Wetting hands periodically will help prevent meat from sticking to them.)
Take separate kebab sticks and add some program-friendly veggies (ie; onion, zucchini, yellow squash, mushrooms, colored peppers) on kebabs. Grill all kebabs on pre-heated BBQ 5 minutes/side.
Copyright David and Cheryl MacDonald, 2013
Steak and Vegetable Soup
1 lb. boneless top loin steak, trimmed and cut into 1 in. pieces
2 Tbsp. olive oil
2 onions, chopped
4 celery stalks, thinly sliced crosswise
6 garlic cloves, finely chopped
1 Tbsp. finely chopped fresh thyme, or 1 ½ tsp. dried
½ tsp. each salt and pepper to taste
15 oz. can diced tomatoes with some juice
3 ½ cups beef broth
4 cups chopped kale
Pat steak dry and heat oil in a 4-5 quart pot over medium-high until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes; transfer to a plate.
Cook onions, celery, garlic and seasonings over medium, stirring occasionally until softened, about 8 minutes.
Stir in tomatoes with juice, broth, and 4 ½ cups water; simmer partly covered, about 15 minutes. Stir in kale, and cook until tender, about 5 minutes. Add steak with meat juices, adjust seasoning to taste, and serve.
Copyright David and Cheryl MacDonald 2012
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BBQ Turkey Kebabs
A fun way to get your protein, this recipe created by Go Figure chef David is designed to be simple, yet tasty. If you’re serving a large crowd, extra time and help will be needed to put the meat and veggies on the sticks.
4 Kale leaves, chopped
1 package ground turkey, 93% lean (usually slightly over a lb.)
1 Tbsp. BBQ seasoning
¼ cup cornstarch
½ onion, finely chopped
1 egg
¼ cup tomato paste
Veggies cut in approximately 1 inch pieces (see below for suggestions)
18-20 small kebab sticks (can usually be found at grocery stores)
A 2-3 Tbsp. scoop (Ace Hardware carries these)
Mix all ingredients together, except veggies listed below. Form small meatballs with scoop, and put one meatball per stick. After meatball is on stick, gently squeeze and form meatball around stick to be secured. (Wetting hands periodically will help prevent meat from sticking to them.) Take separate kebab sticks and add some program-friendly veggies (ie; onion, zucchini, yellow squash, mushrooms, colored peppers) on kebabs. Grill all kebabs on pre-heated BBQ 5 minutes/side.
Copyright David and Cheryl MacDonald, 2013
Basil Lemon Shrimp
Another tasty dish from Go Figure chef/co-owner David MacDonald
1 lb. peeled, thawed raw shrimp ½ tsp. salt
¼ cup freshly squeezed lemon juice ¼ tsp. pepper
¼ cup olive oil 1 medium garlic clove, chopped
1 tsp. agave ½ small bunch fresh basil
Blend all ingredients in blender, except shrimp (that would be interesting!) Mix shrimp with blended sauce and marinate for about ½ hour. Cook on medium heat until done, about 5 minutes. Enjoy!
Please Note: Shrimp is only 28 calories/ounce, so to get 140 protein calories you would need to eat 5 ounces of shrimp. It’s important to get enough of it, along with your healthy fats and veggies, or you will go away feeling hungry after eating it.
Copyright David and Cheryl MacDonald, 2013
