I was originally going to make these with ground turkey meat, but then thought I hadn't really ever used ground chicken. Note that you can probably use any sort of ground meat you choose!

These have a little bit of kick with the spice, and I must say I absolutely loved them. Excuse the pictures. I made these when we were having a friend over, so the pictures are actually from the leftovers-- not the freshly made recipe.

Ingredients:

- 1 lb ground meat (I used chicken, as mentioned before you could just about anything!)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp crushed red pepper
- 1/2 tsp sugar
- 1 tbsp cornstarch
- 2 scallions, chopped
- 1/2 C Panko breadcrumbs
- 1/4 C Hoisin Sauce
- Juice from 1/2 of a (fresh) squeezed lime (about 2 tbsp, give or take)

Directions:

- Preheat the oven to 400.
- Mix together 2 tbsp soy sauce, sesame oil, ginger, crushed red pepper, and sugar. Next add the corn starch and scallions.

- Fold in your turkey and breadcrumbs next.

- Roll the mix into meatballs and place on a prepared baking sheet. Lightly coat the balls with cooking spray and transfer to the oven.
- Bake until the meat is cooked through, about 15 to 18 minutes, depending on how thick you made your meatballs.

- While they're cooking, stir your Hoisin sauce, lime juice, and your remaining tbsp of soy sauce.

- Remove the meatballs from the oven and add them to your Hoisin sauce mix, gently stir to coat. Sprinkle with sliced scallions or sesame seeds if you like (not pictured).

I served them with brown rice, but I'm sure they would taste yummy with lo mein or something of the kind!

Another idea? Stick them with tooth picks and serve them as an appetizer or snack at a party!

Inspiration for this recipe comes from: Healthy Seasonal Recipes.

I'm sorry my photography skills, and posting skills, have been slacking lately. It seems that when we eat late, I tend to just snap a couple shots and assume one of them is going to turn out brilliantly. My child has also been leading me on a crazy (crazier than usual, that is) roller coaster with his sleeping habits and clinging abilities lately.

This recipe is easy to put together and incredibly tasty. I have been told this is a perfect thing to make for when people come over (by my husband, but nevertheless it's true).

Ingredients:

- 1 lb chicken, cooked and shredded
- 4 oz light cream cheese
- 2/3 C salsa
- 1/3 C green salsa (see picture)
- Juice from 1/2 a lime (fresh)
- 1/2 tsp ground cumin
- 1/2 tsk onion powder
- 1/8 tsp cayenne pepper
- 3 cloves garlic, minced
- 1/2 C shredded sharp cheddar cheese
- 1/2 C shredded Monterey Jack cheese
- 8 to 12 (6 inch) corn tortillas


Directions:

- Preheat your ove to 425 and spray a baking sheet (or, if it's nonstick, don't worry about it).
- In a large bowl, shred your chicken.

- Add your cheese, spices, lime juice, and cream cheese to the chicken and stir until well combined.
*If you want to dirty more dishes, but make it slightly easier, then do the chicken in one bowl and your mixings in the other, then add the chicken to the bowl of the combined ingredients.*



- Follow the directions on your tortilla packet to warm them and make them nice and pliable. Trust me, you don't want to just use them. Corn tortillas don't look pretty (nor do they work as well) unless they've been warmed.

- Fill your tortillas with around 3 to 4 tablespoons of your chicken mixture. Roll them and place them on your prepared pan.



- Cook for 12 to 15 minutes. I found that cooking them longer than fifteen minutes made them far too crispy on the ends, but if you want them that way-- by all means! Just cook them to your liking.


Serve with anything from salsa to guacamole to sour cream!

Inspiration for this recipe came from: Sweet Pea's Kitchen.

Craving zucchini is pretty normal in our household. Clark grew up with fried zucchini. I grew up with... well.. no zucchini, really, until my senior year of high school. Still, we both love it. Therefore, I thought it only right that I find a healthier way of making zucchini since fried truly is not an option. Ergo: Zucchini chips.

By the way, does anyone besides me always want to spell "zuchinni" instead of "zucchini"?

Not to mention my friend Beth over at Post Graduation Studies has been going on and on about her love for zucchini (meant in a positive respect... I see how "on and on" could come across as negative), and therefore I thought I'd post something for her to try!

Ingredients:

- 1 thinly sliced zucchini
- 1/4 C bread crumbs (Italian flavored would go excellently)
- 1/4 C grated Parmesan cheese (optional)
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 C Milk (I used skim)
- 1/4 C (heaping) of Whole Wheat Flour

Directions:

- Preheat your oven to 425.
- Spray your cookie sheet or line it with nonstick aluminum foil.
- Mix together your milk and flour.
*Pictured is one cup of milk and 1/2 C flour, but I learned that I definitely didn't need that much so I halved it for the post!*

- Mix together your bread crumbs, cheese, black and cayenne pepper.

- Dip your zucchini slices first in the milk mixture (drenching/drowning them, really) and then coat them (generously) in the bread crumbs mix. Place on your prepared cookie sheet.
*My fingers looked like they were ready to be cooked as well by the time I was finished with this process!*


- Bake the chips for 30 minutes, flipping half way through (so 15 minutes on each side). Make sure to check on them because a couple of mine did get overdone (aka burned to a crisp), but for the most part they were positively scrumptious!


Serve warm and ENJOY!


This recipe was adapted from: The Naked Kitchen

Clark loves Greek food. Especially spanakopita. As for me... spanakopita is one of the only things I like when it comes to Greek food. Maybe I haven't tried enough, or maybe the food that I have tried hasn't been authentic enough... but it just hasn't settled well for me.

ANYWAY.

This is not spanakopita, but Clark said that the filling tasted quite a bit like the filling in spanakopita. So, if you like that sort of thing, this is for you. If you don't, I still suggest trying it!

Ingredients:

- 2 tubes of regular Pillsbury (or any brand) crescent rolls (8 in each tube)
- Half of a bag of pre-washed spinach, finely chopped (about three cups of whole leaves *before chopped*)
- 1/2 C shredded mozzarella cheese
- 1/2 heaping C of crumbled feta
- 1/8 to 1/4 tsp cayenne pepper

Directions:

- Preheat your oven to 350. Spray/prepare a cookie sheet.
- Mix together your mozzarella, feta, and cayenne pepper.

Then add your chopped spinach.

- Roll our your crescent dough onto a plate, cutting board, table, or whatever surface you wish to use. Make sure you have plenty of room!
- Fill each roll with a heaping tablespoon of the spinach mix.


- Carefully roll the dough over the mix and place on your prepared cookie sheet.
*I always make a mess, and I think these pretty much guarantee you'll make some sort of mess, but I'd say they still turned out "presentation-worthy".*

- Cook the rolls for about 15 minutes.
*If you like, you can brush the top of each with an *egg white* so they turn golden brown on top.*


Serve warm as an appetizer or delicious snack!