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Tag: dinner

  • Air-Fryer Salmon Bowls with Yum Yum Sauce

    Air-Fryer Salmon Bowls with Yum Yum Sauce

    How to Make Air-Fryer Salmon Bowls with Yum Yum Sauce

    This dish offers a delightful combination of flaky salmon, fluffy rice, and crisp asparagus, all drizzled with a sweet and savory sauce. The salmon is marinated in a light, flavorful mixture with Splenda U.S. Grown Stevia providing a touch of sweetness, balanced by the warmth of fresh ginger and a tang of pomegranate juice. The Yum Yum Sauce is a creamy and flavorful complement with the base of the bowl built on brown rice or a rice and quinoa mix for added protein and texture.

    Add sesame seeds or sliced avocado for an extra pop of flavor.


    15 min prep time


    12 min cook time


    2servings


    1 bowl (3 oz salmon, 1/4 cup rice, 4 oz asparagus, 2 ½ tbsp sauce)

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the salmon: Add 1 tsp Splenda Stevia Sweetener, 1/2 tsp ginger, and pomegranate juice to a sealable bag. Add salmon filets, zipping the bag tightly, and gently massage around to make sure all the flavor combines with the salmon filets. Set aside to marinate for 10 minutes.

    2. Spray the air fryer with non-stick spray and carefully add salmon filets. Cook salmon 400 degrees F for 7–9 minutes, depending on thickness (be careful not to overcook!).

    3. To make the yum yum sauce: Stir together 2 tsp sweetener, 1/2 tsp ginger, and all sauce ingredients in a small bowl. Test the sauce to see if it needs any more ginger, garlic, or Splenda Stevia Sweetener and adjust accordingly.

    4. Add a tablespoon of water at a time to thin out the sauce until it is a drizzling consistency. Set aside to let the flavors combine completely.

    5. To assemble the bowl: Spray the inside of the air fryer with non-stick cooking spray. Add asparagus and give them a coating of non-stick cooking spray. Sprinkle with a little salt and pepper if desired. Cook in the air fryer at 400 degrees F for 4–5 minutes.

    6. Divide rice between two bowls. Top each with a 3-ounce salmon filet, then lay 4 ounces of the cooked asparagus to the side of the bowl. Sprinkle on green onions. Add sesame seeds and chunks of avocado if desired. Drizzle on yum yum sauce. Enjoy immediately.

    Seafood
    Asian
    Dinner
    Lunch
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    Nutrition facts

    2 Servings



    • Serving Size

      1 bowl (3 oz salmon, 1/4 cup rice, 4 oz asparagus, 2 ½ tbsp sauce)


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      17g

      22%

    • Cholesterol
      50mg

      17%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    Ingredients

    Splenda® Stevia Sweetener (divided use)
    3 tsp

    fresh ginger (grated, divided use)
    1 tsp

    pomegranate juice (for the salmon)
    2 tbsp

    salmon filets (3 ounces each)
    2 whole

    light mayonnaise (for the sauce)
    3 tbsp

    lower sodium soy sauce (for the sauce)
    1/2 tsp

    rice wine vinegar (for the sauce)
    1/2 tbsp

    garlic (grated, for the sauce)
    1/2 tsp

    paprika (for the sauce)
    1/4 tsp

    asparagus (washed, trimmed, and dried)
    8 oz

    cooked brown rice
    1/2 cup

    green onion (scallion) (sliced)
    1/4 cup

  • Tofu and Vegetable Skewers

    Tofu and Vegetable Skewers

    How to Make Tofu and Vegetable Skewers

    Fire up the grill for a healthy dinner of Tofu and Vegetable Skewers. A delicious Asian-inspired marinade adds a burst of flavor to this diabetes-friendly meal.


    40 min prep time


    15 min cook time


    4servings


    2 skewers

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup or agave nectar, minced garlic, and grated ginger to create the marinade.

    2. Cut the pressed tofu into cubes and place them in a shallow dish. Pour half of the marinade over the tofu, ensuring each piece is coated. Let it marinate for at least 30 minutes.

    3. While the tofu is marinating, prepare the vegetables. Thread the marinated tofu, red onion chunks, bell pepper chunks, and yellow squash rounds onto skewers, alternating between the ingredients.

    4. Preheat the grill or grill pan over medium-high heat.

    5. Grill the skewers for about 10–15 minutes, turning occasionally, until the tofu is golden and the vegetables are charred and tender. Baste the skewers with the remaining marinade during grilling for extra flavor.

    6. Once cooked, remove the skewers from the grill and let them rest for a few minutes.

    Veggie Rich
    Low Carb
    Fiber Focused
    Grilling
    Asian
    Dinner
    Vegetarian
    Vegan
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      2 skewers


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      457mg

      20%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        10g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      591mg
      13%

    Ingredients

    lower sodium soy sauce
    3 tbsp

    rice vinegar
    2 tbsp

    sesame oil
    1 tbsp

    maple syrup
    2 tbsp

    garlic (minced)
    2 clove

    fresh ginger (grated)
    1 tsp

    firm tofu (pressed and cut into cubes)
    16 oz

    red onion (cut into chunks)
    1 med

    bell peppers (cut into chunks)
    2 whole

    yellow squash (sliced into rounds)
    2 med

  • Lentils and Greens with Apples

    Lentils and Greens with Apples

    How to Make Lentils and Greens with Apples

    Hearty lentils meet the vibrant flavors of leafy greens and the sweet crunch of apples in this lunch recipe. This nutrient-rich dish not only satisfies your palate with its diverse textures, it’s also a great option for a diabetes-friendly eating plan.


    15 min prep time


    20 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, combine dry lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes or until lentils are tender. Drain any excess liquid.
    2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
    3. Add minced garlic to the skillet and sauté for an additional 1–2 minutes until fragrant.
    4. Stir in the chopped mixed greens and cook until wilted.
    5. Add cooked lentils to the skillet, stirring to combine with the greens.
    6. In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
    7. Pour the dressing over the lentil and greens mixture. Stir to coat evenly.
    8. Gently fold in the thinly sliced apples. Sprinkle chopped walnuts over the top and finish with the avocado.
    Fiber Focused
    Veggie Rich
    Mediterranean
    Appetizers
    Dinner
    Gluten-Free
    Lunch
    Salads
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      14g

    • Potassium
      598mg
      13%

    Ingredients

    green or brown lentils (rinsed and drained)
    1 cup

    low sodium vegetable broth
    3 cup

    olive oil
    2 tbsp

    garlic (minced)
    2 clove

    mixed greens (chopped)
    4 cup

    apple (cored and thinly sliced)
    1 med

    Apple Cider Vinegar
    1/4 cup

    Dijon Mustard
    1 tsp

    maple syrup
    1 tsp

    Kosher Salt
    1/4 tsp

    black pepper
    1/4 tsp

    avocado (diced)
    1/2 med

    walnuts (chopped)
    1/4 cup

  • Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

    Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

    How to Make Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

    This recipe provides a delicious combination of the herby pesto, flaky cod, and roasted vegetables. It’s a colorful and nutritious meal that is quick and easy to prepare.


    10 min prep time


    20 min cook time


    4servings


    1 cod filet with vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
    2. In a small bowl, mix basil pesto, 1 tablespoon olive oil, ½ the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
    3. Place cod filets on the sheet pan. Spread a generous layer of the pesto mixture over each filet.
    4. Toss cherry tomatoes and asparagus with the remaining tablespoon of olive oil, the rest of the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper and arrange around the coated cod on the baking sheet.
    5. Roast in the preheated oven for approximately 20 minutes or until the cod reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
    Low Sodium
    Veggie Rich
    Italian
    Mediterranean
    Dinner
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cod filet with vegetables


    • Amount per serving



      Calories





      214

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      39mg

      13%

    • Sodium
      615mg

      27%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      19g

    Ingredients

    pesto sauce
    4 tbsp

    olive oil (divided)
    1 tbsp

    lemon zest
    1 tsp

    Kosher Salt (divided)
    1/2 tsp

    black pepper (divided)
    1/2 tsp

    cod filets (3 ounces each)
    4 whole

    cherry tomatoes (halved)
    2 cup

    asparagus (trimmed)
    1 bunch

  • Chicken and Cucumber Lettuce Wraps with Peanut Sauce

    Chicken and Cucumber Lettuce Wraps with Peanut Sauce

    How to Make Chicken and Cucumber Lettuce Wraps with Peanut Sauce

    Lettuce wraps are a great low-carb option that adds nutrients and a delicious crunch to your meal. These Chicken and Cucumber Lettuce Wraps with Peanut Sauce are a light meal that is fun to assemble and eat.


    20 min prep time


    10 min cook time


    4servings


    2 wraps

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add water gradually until you reach the desired sauce consistency.

    2. Assemble the lettuce wraps by laying out large lettuce leaves, placing chicken on each leaf, and topping with cucumber and carrots.

    3. Drizzle peanut sauce over the chicken and top with cilantro, scallions, and sesame seeds.

    Veggie Rich
    Low Carb
    Asian
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      2 wraps


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        5g

        10%

    • Protein
      23g

    • Potassium
      570mg
      12%

    Ingredients

    reduced-fat peanut butter
    1/4 cup

    lower sodium soy sauce
    2 tbsp

    honey
    1 tbsp

    rice vinegar
    1 tbsp

    sesame oil
    1 tsp

    garlic (minced)
    1 clove

    fresh ginger (grated)
    1 tsp

    water (or more to reach desired consistency)
    3 tbsp

    boneless, skinless chicken breasts (cooked and sliced)
    2 whole

    cucumber(s) (julienned (cut into thin strips about the size of matchsticks))
    1 large

    carrots (julienned)
    1 large

    fresh cilantro (chopped)
    1/2 cup

    lettuce
    8 leaves

    green onion (scallion) (thinly sliced)
    2 stalks

    sesame seeds (toasted, for garnish)
    1 tbsp

  • Grilled ”Honey” BBQ Chicken

    Grilled ”Honey” BBQ Chicken

    How to Make Grilled ”Honey” BBQ Chicken

    This recipe delivers all the sweet, smoky goodness of classic BBQ, but sweetened with a delicious homemade sauce bursting with savory spices and a touch of “honey” sweetness thanks to Splenda® Multi-Use Syrup. Enjoy the taste you love without the added sugar. Ready to sizzle? Try the recipe now and impress your taste buds (and health goals)!

    Cooking notes:

    • To get moist and juicy chicken, try to turn it as few times as possible. Most importantly, do not to overcook!
    • Only apply BBQ sauce after chicken is partially cooked. Otherwise, the sauce could burn if cooked for too long.
    • Brush sauce liberally to get well-coated chicken breast.


    15 min prep time


    15 min cook time


    6servings


    1 chicken breast

    Print Recipe >

    Step-By-Step Instructions:

    1. For the “Honey” BBQ Sauce, add all ingredients to a saucepan and stir together. Bring to a boil, then reduce heat to low. Simmer for 10 minutes, until sauce becomes thickened. Pour into a bowl to use for brushing on the chicken while it is grilling. Reserve a few tablespoons to drizzle on chicken after it’s been cooked.

    2. For the chicken, prepare the grill by brushing grates clean, spraying with a grill-safe nonstick cooking spray (or brush them carefully with a little oil), and heat grill to 400-450°F.

    3. Place chicken on a platter and drizzle with olive oil, then sprinkle kosher salt and freshly ground black pepper on both sides.

    4. Place each chicken breast on the hot grill, close the top and let cook for about 5 minutes, until they easily release from the grill grates. Then flip chicken, cooking about 5 more minutes on the other side. Brush chicken liberally with the BBQ sauce every couple of minutes. Flip chicken once again, brushing the opposite side with the sauce liberally as well.

    5. Cook until the chicken breasts register an internal temperature of 160°F (they will reach the appropriate 165°F during carry-over cooking time). Be sure not to overcook so you have tender, juicy chicken. Remove from grill, add to platter and cover with foil. Let chicken rest 5 minutes to redistribute juices. Serve with reserved BBQ sauce and enjoy.

    Low Carb
    Kid Friendly
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 chicken breast


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      125mg

      42%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      38g

    Ingredients

    Splenda® Multi-Use Syrup (For the “Honey” BBQ Sauce)
    1/4

    no sugar added ketchup (For the “Honey” BBQ Sauce)
    1/2 cup

    Raw Apple Cider Vinegar (For the “Honey” BBQ Sauce)
    1 tbsp

    Worcestershire sauce (For the “Honey” BBQ Sauce)
    1 tsp

    liquid smoke (For the “Honey” BBQ Sauce)
    1 tsp

    smoked paprika (For the “Honey” BBQ Sauce)
    1 tsp

    garlic (grated, for the “Honey” BBQ Sauce)
    1 clove

    onion powder (For the “Honey” BBQ Sauce)
    1 tsp

    kosher or sea salt (For the “Honey” BBQ Sauce)
    1/4

    boneless, skinless chicken breasts (5-6 ounces each)
    6 whole

    olive oil
    1 tbsp

    Kosher Salt
    1/2 tsp

    black pepper (to taste)
    1

  • Orange-Rosemary Glazed Salmon with Broccolini

    Orange-Rosemary Glazed Salmon with Broccolini

    How to Make Orange-Rosemary Glazed Salmon with Broccolini

    This Orange Rosemary Glazed Salmon with Broccolini is a tasty combination of citrusy, herby, and savory flavors. It’s a healthy and elegant dish that’s perfect for an easy weeknight dinner.


    10 min prep time


    20 min cook time


    4servings


    1 6-oz filet per serving plus ½ bunch broccolini

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil
    2. Place broccolini on one side of the baking sheet and drizzle with olive oil.
    3. Pat salmon dry with paper towels and place on the other side of the baking sheet.
    4. Combine the orange zest, orange juice, broth, brown sugar, garlic, rosemary, cornstarch, and flaxseed in a small saucepan over medium heat. Cook, whisking occasionally, until the sauce reduces by half and thickens, 8–10 minutes. It should cling to a spoon.
    5. Brush sauce over the salmon. Place the baking sheet in the oven and bake until salmon reaches an internal temperature of 145 degrees F and the broccolini is tender, 6–10 minutes.
    Asian
    Caribbean
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 6-oz filet per serving plus ½ bunch broccolini


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3.4g

        17%
      • Trans Fats
        0g

    • Cholesterol
      90mg

      30%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g
      • Added Sugars
        5g

        10%

    • Protein
      38g

    • Potassium
      1090mg
      23%

    Ingredients

    black pepper
    1/8 tsp

    salt
    1/4 tsp

    whole flax seeds
    2 tsp

    Cornstarch
    1 tbsp

    fresh rosemary (minced)
    1 tbsp

    garlic (minced)
    3 clove

    brown sugar substitute
    1 tbsp and 2 teaspoons

    low sodium chicken broth
    1/2 cup

    orange (juiced)
    2

    orange (zest)
    1

    salmon filets (6 oz. each)
    4

    olive oil
    1 tbsp

    broccolini (1 lb. total)
    2 bunch

  • Smoked Paprika Beans with Rosemary & Olives

    Smoked Paprika Beans with Rosemary & Olives

    How to Make Smoked Paprika Beans with Rosemary & Olives

    Smoked Paprika Beans with Rosemary & Olives is a flavorful and aromatic dish that combines the smokiness of paprika with the earthy notes of rosemary and the salty richness of olives. This diabetes-friendly side dish will take your beans to the next level and is easy enough to prepare for a weeknight meal.


    5 min prep time


    30 min cook time


    6servings


    1/3 cup of beans

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Combine the beans, olives, garlic, shallot, rosemary, paprika, and salt in a baking dish.

    3. Pour the oil over the mixture and stir to combine. Place in the oven and bake for 30 minutes, stirring halfway through. Serve warm.

    Fiber Focused
    Mediterranean
    Italian
    Vegetarian
    Vegan
    Sides
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/3 cup of beans


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      203mg
      4%

    Ingredients

    15.5-oz cans great northern white beans (drained and rinsed)
    2 cans

    Kalamata olives (pitted and chopped)
    1/4 cup

    garlic (minced)
    2 clove

    shallots (minced)
    1 whole

    fresh rosemary (stems removed and chopped)
    2 sprig

    olive oil
    1/3 cup

  • Parmesan Tofu with Butternut Squash Noodles

    Parmesan Tofu with Butternut Squash Noodles

    How to Make Parmesan Tofu with Butternut Squash Noodles

    Try out our Parmesan Tofu with Butternut Squash Noodles—a diabetes-friendly dish that combines the savory crunch of parmesan-coated tofu with the wholesome, goodness of butternut squash noodles. Make it with Roasted Green Beans in Champagne Vinaigrette for a beautifully colorful meal.  

    This dish can easily be made vegan by substituting dairy-free cheese and eggless mayo alternatives.


    15 min prep time


    30 min cook time


    4servings


    7 oz tofu & ~2 cups noodles

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

    2. Slice each tofu block in half along the long side. Place on the baking sheet and drizzle with 1 tsp oil. Bake for 15 minutes, flip, then bake for another 15 minutes.

    3. Meanwhile, peel the tough skin from the squash. Use a julienne peeler to cut noodles from the squash.

    4. Preheat a large skillet over medium heat. Add 1 tsp oil, squash, and ¼ tsp Italian seasoning. Cook, stirring occasionally, until squash noodles are tender, 7–8 minutes. Remove from heat, cover, and set aside. 

    5. Combine the Parmesan, mayo, 1/4 tsp Italian seasoning, onion powder, and garlic powder in a small bowl.

    6. After the tofu has baked for 30 minutes, remove from the oven. Set the oven to broil on high and move an oven rack to the top shelf, underneath the broiler.

    7. Spread the cheese mixture over the tops of the tofu. Return to the oven and broil until the topping is bubbly and beginning to brown, 1–2 minutes.

    8. Serve on a bed of squash noodles with a handful of fresh basil.

    Fiber Focused
    Veggie Rich
    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Gluten-Free
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      7 oz tofu & ~2 cups noodles


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      624mg
      13%

    Ingredients

    extra firm tofu (drained and pressed for at least 30 minutes)
    28 oz

    olive oil (divided)
    2 tsp

    butternut squash
    1 med

    Italian seasoning (divided)
    1/2 tsp

    reduced fat Parmesan cheese (grated)
    1 oz

    light mayonnaise
    1/4 cup

    onion powder
    1/4 tsp

    garlic powder
    1/4 tsp

    fresh basil (leaves julienned)
    1 cup

  • Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    How to Make Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    A unique Asian fusion recipe, this soup is a flavorful and hearty combination of tender turkey meatballs, fresh vegetables, and aromatic herbs. This balanced and satisfying dish features a rich, savory broth and an array of vibrant ingredients, making it a delightful meal that’s sure to warm you up on chilly days. Keep your meal low carb by adding a side of non-starchy vegetables to complete your meal. 


    10 min prep time


    15 min cook time


    6servings


    3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large pot over medium-high heat. Add broth, sesame oil, soy sauce, chili-garlic sauce, and fish sauce. 

    2. Add half of the garlic, ginger, cilantro, and green onions to the pot. Transfer remaining garlic, ginger, cilantro, and green onions to a medium bowl. 

    3. Add turkey, breadcrumbs, eggs, and 5 spice powder to the bowl. Mix with your hands until well combined. 

    4. Form rounded meatballs with a tablespoon measure and drop into the pot. Simmer for 5–6 minutes, until the meatballs are cooked through. 

    5. Add bok choy and carrots to the pot and cook for another 4–5 minutes. 

    Low Carb
    Comfort Food
    Asian
    Soup
    Main Dish
    Foodie
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      3 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        2g

        4%

    • Protein
      23g

    • Potassium
      145mg
      3%

    Ingredients

    lower-sodium chicken broth (no salt added)
    6 cup

    sesame oil
    4 tsp

    lower sodium soy sauce
    1 1/2 tbsp

    Thai style chili garlic sauce
    1 tsp

    fish sauce
    1 tsp

    garlic (minced)
    4 clove

    fresh ginger paste
    1 tbsp

    fresh cilantro (minced)
    1 bunch

    green onion (scallion) (minced)
    1 bunch

    lean ground turkey
    1 lbs

    panko bread crumbs
    1 cup

    eggs
    2 whole

    Chinese five-spice powder
    1/2 tsp

    baby bok choy (roots trimmed and roughly chopped)
    8 whole

    carrots (shredded)
    1 cup