Week 3: It’s All Greek to Me – “The Reality”

Never be afraid to try something new.  Remember, amateurs built the ark, professionals built the Titanic. – Unknown

Week 3 is here!  Meal prepping has been going great and I am becoming a healthier version of myself.  I have now gone to two spinclasses at a place near my house and I have been loving it.

This weeks recipes had me super excited to get into the kitchen and cook.  Ordered my groceries to be delivered via Instacart (long story, but I fell and twisted my ankle yesterday — so no grocery shopping for me today), I’ve never used this service before but I am excited to try it out!  I mean, 2 hour delivery for my groceries and I don’t over shop (i.e., put all the chips and cookies in my cart that I KNOW I don’t need), sounds like a win for both my bank account and my healthy lifestyle.

After my groceries were delivered, I realized they CANCELED MY LAMB….the store was out but still – I need lamb for this week’s menu.  My sweet dad went and grab me some from the store (along with an ankle brace) and meal prepped with me — loved have him here as my guest sous chef!

I tried a bite of both of these recipes and I am shocked with how delicious they are.  The soup tastes just like the greek resturants from down the street and the lamb meatballs were both a hit for me and my dad.  This menu might be one of my new favorite go-tos!

Lemon Chicken Soup with rice (Inspiration recipe: Copy Cat Taziki’s Green Lemon Chicken Soup):

• MJ’s Recipe with modifications
  • 4 cups low-sodium chicken broth
  • 2 1/2 cups shredded chicken (no bones)
  • 3/4 cup fresh lemon juice
  • 1/2 tbsp greek seasoning
  • 2 cups cooked basmati rice

1. Add the chicken broth, shredded chicken, lemon juice, and greek seasoning to a large pot and bring it to a boil.
2. Once at a boil, reduce the heat to medium and let simmer for 10 minutes, stirring occasionally.
3. Before serving, add 3/4 cup basmati rice to your bowl and ladel the chicken soup over.
4. Ready to serve.

Nutritional Information:

Lamb Meatballs with Tzatziki (Inspiration recipe: Lamb Meatballs With Tzatziki):

• MJ’s Recipe with modifications – Lamb Meatballs
  • 1 lb ground lamb
  • 3 tbsp finely chopped red onion
  • 1 tbsp minced garlic
  • 1 egg, beaten
  • 2 tbsp gluten free breadcrumbs
  • 1 tsp cumin
  • 1 tbsp mayo
  • 1 cup finely chopped mint (loosly packed)
  • 3/4 tsp salt
  • 1 tbsp olive oil
  • 1 lemon, cut into wedges (for serving)

1. Combine the lamb, red onion, garlic, egg, breadcrumbs, cumin, mayo, mint, and salt.  Mix together with your hands to make sure all ingredients blend together.
2. Using a teaspoon, spoon out a portion of the ingredents and roll into balls.  Do not level off or over pack the teaspoon.  This mixture should make 31 lamb meatballs.
3. Preheat the broiler in the oven.  Lightly spread the olive oil on a baking sheet using a paper towel. Place the meatballs 2 inches apart on the baking sheet and position the baking sheet in the middle of the oven, approximately 4 inches from the broiler.
4. Broil for a total of 5min, turning them halfway through.
5. When the are done, remove from oven and place on a plate.  Squeeze a lemon wedge over top and enjoy with 2 tbsp of the tzatziki sauce.  One meatball without tzatziki sauce is 68 calories.
6. Ready to serve.

Nutritional Information (Lamb Meatballs) – 1 serving is 1 meatball (I normally eat 6):

• MJ’s Recipe with modifications – Tzatziki sauce
  • 1 cucumber, medium size, shredded
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1 tsp mint, finely chopped
  • 1/4 cup dill, finely chopped
  • 14 oz greek yogurt

1. Combine the cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix. After all the ingredients are mixed together, add in the greek yogurt.
2. Place tzatziki sauce in the refrigerator for 3 hours to allow flavors to blend together.
3. Ready to serve.

Nutritional Information (Tzatziki) – 1 serving is 2 tbsp:

One serving of the lamb meatballs with a side of tzatziki is 351 calories (6 meatballs with 2 tbsp tzatziki).  This week, I am going to pair it with some roasted broccoli.  I was going to pair it with a greek side salad…but that’s not going to happen this week 🙂