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{turkey meatballs over sweet potato ribbons}


Day #4 of the Trader Joe’s recipe round-up!  Not going to lie, I am so sick of talking about food…lol.  It’s been a food filled few days and I’m ready to move on to some cute #ootd’s or some kind of decor.  Who’s with me?

What a week!  Getting home from Tahoe and taking off to Alliance Redwoods the next morning, kicked my butt.   Bay’s now home!!!  Ready to get back into the swing of things!

Weekend plans: kickin it!  I’m itching to get some Spring cleaning done too.  Even though there is rain in the forecast.  The month of March always gets me wanting to clean + organize.  My closet desperatly needs some attention!  Meal prep.  Monday, I will be doing a little 2-day cleanse followed by a sugar cleanse for the remainder of the month.  Drink some wine with the girls!  Polish off the rest of the girl scout cookies.

Sounds like a damn good plan to me.  What’s on your agenda for the weekend?


Bay claims that I saved the best for last…..

Turkey meatballs!


Trader Joe’s products used to create this meal:

  • Sweet Potato Ribbons
  • Tomato Basil Marinara
  • Ground turkey


Here’s what you’ll need:

  • 1 lb ground turkey
  • 3/4 cup zucchini, shredded
  • 1/3 cup red onion, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 jar marinara
  • 1 tablespoon olive oil
  • sweet potato ribbons
  • parmesan cheese


Preheat oven to 400 degrees.  Line baking sheet with foil + coast with cooking spray.

Place shredded zucchini in a colander and press to remove excess liquid.


Using your hands, mix together turkey + zucchini + onion + oregano + salt + pepper + egg.

Form into 18-20 meatballs and place on prepared baking sheet.  Mixture will be very soft, but firms up as they cook)


Bake for 12 minutes.

Remove from oven and add to a large skillet with sauce.  Cover and simmer on low till ready to serve.


Place olive oil + sweet potato ribbons in a pan over medium heat.  Cook + stir till soft.  About 5 minutes.


Serve meatballs + Sauce over sweet potato ribbons.  Top with some parm and you are set!


I save the leftover sweet potato ribbons for my morning eggs.  So, so good.  The zucchini keeps the meatballs super moist.  And once they’re covered in sauce, there is NO sign of green added veggies.  Bay had NO idea what I had added.  She even complimented this dinner.  Whenever that happens, I just want to pat my own damn back 🙂


Before we stop talking about food for the next month, let’s chat about some kitchen tools that I love + use on a daily……


The IKEA grater $4.99.  I have probably had this for over 10 years.  I used it to grate cheese, onions, zucchini.  Everything.  It comes with a lid to you can shred then stick in the fridge to keep.  Great product.


The Vidalia Chop Wizard.  Another tool I swear by!  Back when Toni + I used to can, her stepmom introduced us to this chopper.  I bought one the next day.  HUGE time saver.  Works great with any firm veggie.  When you flip it up, there are also line measurements.  Which make chopping 1 cup of onion a breeze.


Only kidding about not talking about food….I’ll be ready by next week to share something yummy 🙂

Happy Friday friends!


xoxo stacyb

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