Directions
- 1Slice one russet potato into wedges.
- 2Soak the potato wedges in ice water for 30 minutes.
- 3Pat the potato wedges dry.
- 4Drizzle avocado oil over the potato wedges.
- 5Season the potato wedges with garlic salt.
- 6Add paprika to the potato wedges.
- 7Season the potato wedges with pepper.
- 8Transfer the seasoned potato wedges to a baking sheet.
- 9Bake the potato wedges at 420°F for 25-30 minutes.
- 10Combine 1lb extra lean ground turkey, 1/4 cup chopped dill, 1/2 cup panko, 1/4 red onion, 1 egg, 3 minced garlic cloves, juice from 1/2 lemon, 1/2 tbsp oregano, 1 tsp paprika, 1/4 tsp dried basil, salt, and pepper in a large bowl.
- 11Mix all the meatball ingredients until well combined.
- 12Roll the mixture into 1-inch meatballs.
- 13Sear the meatballs on medium heat for 2-3 minutes on each side in a cast iron pan.
- 14Transfer the seared meatballs to a baking sheet.
- 15Bake the meatballs at 400°F for 8-10 minutes until the internal temperature reaches 165°F.
- 16Slice 2 mini cucumbers.
- 17Chop 3/4 cup cherry tomatoes.
- 18Chop 1/4 red onion.
- 19Slice 2 artichoke hearts.
- 20Add kalamata olives to the salad.
- 21Transfer the sliced cucumbers, chopped cherry tomatoes, kalamata olives, artichoke hearts, and roasted red pepper to a large bowl.
- 22Add 1 tsp basil to the salad.
- 23Add 1 tsp dill and 1/4 tsp oregano to the salad.
- 24Add 1 tbsp red wine vinegar to the salad.
- 25Add 1 tbsp olive oil to the salad.
- 26Season the salad with salt and pepper.
- 27Mix the salad ingredients until well combined.
- 28Peel and grate 1 cucumber, then drain its water.
- 29Add 1/2 cup plain Greek yogurt to a bowl.
- 30Add the grated cucumber to the yogurt.
- 31Add 1/4 cup chopped dill to the mixture.
- 32Add 3 grated garlic cloves to the mixture.
- 33Add 1 tbsp red wine vinegar to the mixture.
- 34Squeeze juice from 1/2 lemon into the mixture.
- 35Season the tzatziki with salt and pepper.
- 36Mix the tzatziki ingredients until well combined and refrigerate.
- 37Assemble the plate with one serving of tzatziki as a base.
- 38Add turkey meatballs to the plate.
- 39Add Greek salad to the plate.
- 40Add baked potato wedges to the plate.
- 41Garnish with dill and serve.
Ingredients
- 1 lb Extra lean ground turkey
- 0.25 cup Chopped dill
- 0.5 cup Panko
- 0.25 a red onion Red onion
- 1 Egg
- 3 Minced garlic cloves
- 1 tbsp Lemon juice
- 0.5 tbsp Oregano
- 1 tsp Paprika
- 0.25 tsp Dried basil
- Salt
- Pepper
- 2 sliced Mini cucumbers
- 0.75 cup Chopped cherry tomatoes
- 0.25 a red onion Red onion
- 2 Sliced artichoke hearts
- 1 Roasted red pepper
- Kalamata olives
- 1 tbsp Red wine vinegar
- 1 tbsp Olive oil
- 1 tsp Dill
- 1 tsp Basil
- 0.25 tsp Oregano
- Salt
- Pepper
- 0.5 cup Chobani nonfat plain Greek yogurt
- 1 Peeled and grated cucumber
- 0.25 cup Chopped dill
- 0.5 lemon Lemon juice
- 1 tbsp Red wine vinegar
- 3 Grated garlic cloves
- Salt
- Pepper
- 300 g Russet potato
- Garlic salt
- Paprika
- Pepper
- Avocado oil
Equipment
Cutting boardKnifeLarge bowlBaking sheetOvenCast iron panTongsGrater
Tips
- Bake meatballs until internal temperature reaches 165°F.
- Drain water from grated cucumber for tzatziki.
- Garnish the assembled plate with dill before serving.
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