Slow Cooker Beef Meatballs with Sriracha Lime Sauce

Disclaimer: I was provided compensation for the development of this recipe and my time at #FreshSummit, however this blog post, my opinions and enthusiasm are provided complementary! 

Jennifer Fisher of TheFitFork.com at Litehouse Foods booth PMA Fresh Summit 2016

 I was in Orlando earlier in the month for Fresh Summit 2016, a massive trade show that brings together produce industry peeps from around the world to showcase innovation, provide inspiration and track trends. With more than 1,100 exhibitors on the expo floor, there were fruits, veggies, nuts, and fresh packaged foods at every turn. But, were there meatballs? Why, yes, there were!

litehouse-pma-booth-menu-2016That’s right; I was cooking up a storm again for Litehouse Foods in their beautiful, backyard inspired booth. With football playing on the big screen, a spread of apple cider and snacks, and good eats coming from the kitchen (including my Sriracha Lime Meatballs), this was the ultimate homey hangout.

 

Sriracha Lime Dressing over meatballsHopefully in your house, the crowd gathering for these (Slow Cooker) Beef Meatballs with Sriracha Lime Sauce will not be smaller than at the packed expo. Although, there WILL be a  crowd (just sayin’) becase this super simple, slow cooker recipe is a real weekend AND weeknight winner.  Just toss in a short list of ingredients into a Crock Pot, pour over a bottle of their new Srirarcha Lime Dressing and walk away. In a couple hours, you’ve got the ultimate football party appetizer to skewer up on toothpicks or a fusion-inspired, “take-out” take off dinner that you can serve with the slow cooker sauce over rice. My kids loved it!

Slow Cooker Beef Meatballs with Sriracha Lime Sauce is a super simple, easy party appetizer or easy weeknight main dish.

The Sriracha Lime Dressing is a new “sweet heat” product from Litehouse Foods that you can find in the fridge shelves of your produce department – they also make a Mango Habanero version. What I love about these two dressings is that they are super flavorful without being off the charts hot, only have 20 calories per serving, and are made with fresh ingredients that you’ve heard of – no weird chemicals or preservatives. You can also try this dressing as a glaze on chicken, dip for your spring rolls, or drizzle for your salads and wraps.

*I’ve also provided alternate instructions for the sauce in case you can’t find this dressing.

far-east-sriracha-lime-meatballs

 

far-east-sriracha-lime-meatball-appetizerServe meatballs over rice for supper or on a little bed of rainbow slaw for a healthy, balanced appetizer!

 

 

 

 

 

What are you cooking in your slow cooker these days? Can you take the heat or do you like things milder? Big plans, races, events for fall — I’m doing a Spartan Beast this weekend!  Please share in the comments below – XOXO, Jennifer 

 

(Slow Cooker) Beef Meatballs with Sriracha Lime Sauce
Print Recipe
Get the party (or dinner) started in spicy-sweet style with this crazy easy recipe that uses frozen meatballs and salad dressing. Lots of protein, low carb.
Servings Prep Time
6 servings dinner 10 minutes
Cook Time
3 hourse
Servings Prep Time
6 servings dinner 10 minutes
Cook Time
3 hourse
(Slow Cooker) Beef Meatballs with Sriracha Lime Sauce
Print Recipe
Get the party (or dinner) started in spicy-sweet style with this crazy easy recipe that uses frozen meatballs and salad dressing. Lots of protein, low carb.
Servings Prep Time
6 servings dinner 10 minutes
Cook Time
3 hourse
Servings Prep Time
6 servings dinner 10 minutes
Cook Time
3 hourse
Ingredients
Servings: servings dinner
Instructions
  1. Place frozen meatballs in 4-qt slow cooker. Add bell pepper, jalapeno, garlic, red onion, soy sauce and Sriracha Lime Dressing and mix to coat.
  2. Place lid on slow cooker and cook on high for 2 to 4 hours., stirring at halfway point. Serve on a toothpick as an appetizer. Or, serve with rice or noodles along with sauce in slow cooker for a meal. 
  3. *If you can’t find the dressing, swap for this mixture whisked together in a bow: 3/4 cup water, 1/4 cup lime juice, ¼ cup rice vinegar, 2 tablespoons Sriracha sauce, 2 tablespoons ketchup, 2 tablespoons sugar, 2 teaspoons corn starch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons chopped cilantro.   
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Thai Coconut Shrimp with Finger Limes ( a freaky little fruit )

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai

What do you do with these weird little limes? They’re called Finger Limes and also “citrus caviar” because of the caviar-like bubbles of tangy citrus pulp on the inside. Exotic fruit afficianaos describe the favor as “tart, lemon-lime with slight herbaceous notes.”  These little-bitty limes hail from Australia’s coastal and rainforest areas – but are also now grown as a specialty product in California.Finger Lime - Citrus CaviarAn enthusiastic citrus-squeezer could make mini margaritas, but I’m saving that as treat to look forward to after my Spartan Beast Dallas race on October 31st (talk about a scary Halloween)!  Tonight I’m sharing a version of a favorite soup, Tom Kha Gai – you know, that spicy Thai soup with chicken and coconut milk. But, I’m doing huge shrimp and lots of limes – it’s a winner, winner for an easy and exotic dinner. You’re going to love this Thai Coconut Shrimp Soup with Finger Limes, especially now that the weather is cooler. If you don’t have finger limes, just swap in two limes sliced thinly and then into quarters. Also, I’ve used a LOT of Instantly Fresh herbs in here (so convenient and next best thing to fresh) — but feel free to swap in fresh chopped if you prefer.Thai Coconut Shrimp Soup with Finger Limes

 

What is your favorite soup? What is your favorite Thai dish? Would you eat soup for breakfast? What’s the weirdest fruit you’ve ever tried? Please share in the comments — XOXO, Jennifer

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Thai Coconut Shrimp Soup with Finger Limes
Print Recipe
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Thai Coconut Shrimp Soup with Finger Limes
Print Recipe
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add coconut oil to medium-sized stock pot and saute for approximately 1 minute, or until softened. Add stock to pot along with lemongrass, ginger, mint, basil, chili, and limes.
  2. Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes. Salt to taste.
  3. Add in the shrimp and simmer for 8-10 minutes. Serve warm.
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Lime Pie Smoothie + Blender Giveaway

Healthy Surprise Lime Pie Smoothie features hemp seeds and spinach for extra nutrition!Lime pie, don’t you just love this sweet, tart and tasty treats?! A big slice of Key Lime pie or the fabulous lime sherbet pie my mom used to make always reminds me of warm-weather memories and how sweet the slower pace of summer can be. Wouldn’t it be grand if summers were endless and we could all kick back on the lawn or hang out at the lake with the biggest worry in life being a bit of sunburn or not being able to get out of the hammock to fish before dinner?!

Enjoying some relaxing family time at the lake.

Enjoying some relaxing family time at the lake.

But, eventually, we all have to get back to the daily grind! But, my recipe for {Healthy Surprise} Lime Pie Smoothies is a delicious and nutritious way to fuel up for the day while serving as a reminder to slow down and smell the saltwater, chase the fireflies or just sit back on the patio and wait for the rainbow to appear over the sprinklers. The recipe for this protein smoothie features protein powder (use your favorite brand) and a tablespoon of hemp hearts for added protein and heart-healthy fats.  I like to have about 25g protein in my smoothies, but you can also just skip the protein powder scoop and cut back the milk an ounce or two.

Relax, Hamilton Beach's Wave Action Blender is ready to whip you up a smoothie, shake or icy drink this summer!

hamilton beach wave blender If you love to make smoothies, shakes and icy drinks (the most important refreshments of summer), the powerful and durable Hamilton Beach® Wave~Action® Blender will keep you whirling without any annoying chunks!  Ordinary blenders spin contents around the walls of the jar, which can leave whole chunks untouched by the blades. But, the unique Wave~Action® System is designed to continually force the mixture down into the blades for consistently smooth results.

 

blender lid spout

Other features I appreciated about this blender(and you’re sure to love, too) are an easy-pour spout,  700 watt motor, stir spoon for thick foods and dishwasher-safe 48-ounce glass jar.

So, YAY, I get to give one of these blenders away to a lucky reader – just enter via the Rafflecopter instructions below the recipe!

This Lime Pie Smoothie has a surprise -- spinach and hemp seeds for a boost of nutrition.

Healthy Surprise Lime Pie Smoothie Recipe

  • 12 ounces unsweetened coconut, soy or almond milk
  • 1 scoop vanilla protein powder of choice
  • 1 tablespoon hemp hearts (hulled hemp seeds)
  • ½ medium frozen banana
  • One large lime, zested and juiced
  • ½ cup packed spinach leaves
  • Stevia or honey to taste
  • Garnish – yogurt, lime slices

Add hemp seeds to blender and pulse for a few seconds to grind up. Add milk, frozen banana, lime juice and zest, and spinach. Blend until smooth and add stevia or honey to desired level of sweetness. If needed, add a few ice cubes and blend to create a thicker consistency. Garnish with a dollop of Greek yogurt and lime slices.  Serves 1.

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Persimmon Avocado Salad with Chili-dusted Shrimp

This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A,  and lean protein.I picked a peck of “Sharon” persimmons from Frieda’s Produce – I’ve never had one of these curious fruits in my life! This particular “Sharon” type of persimmon is tomato-shaped with a smooth skin of pale orange to orange-red with a sweet, mild flavor and is nearly seedless.  So, I put these pretty little thinks on the counter to ripen like a tomato, but no change . . . for weeks! So finally, I sliced into one and was very surprised to find out how sweet and ready to eat it as it was!

Persimmons look like a tomato, but had a sweet, fruity taste.

persimmonsHealth and Nutrition Benefits of Persimmons:  This sweet and pulpy fruit is packed with a variety of health benefits. For example, the “divine fruit” provides nearly 80% of the daily value for vitamin C and is a good source of fiber.  Persimmons are  high in other vitamin and mineral content including vitamin A, vitamin E and vitamin B6 along with manganese, copper, potassium and phosphorous.  Benefits from the range of these nutrients have been linked to reduction in certain types of cancer, improved eye health, lowered blood pressure, relief from digestive issues and more. A serving of persimmon (100 grams) has 70 calories and almost no fat.

Back to my persimmon windfall . . .  I wasn’t really sure how to eat persimmons, outside of slices. Though about grilling some (and still may), but then decided to pair up with the best avocados from California  – because everything is awesome with avocado! Am I right?! BTW, California avocados are in season right now and so much better than the ones exported from across the border year-round. Persimmon Avocado Salad with Shrimp

Holding plate of persimmon avocado saladHope you enjoy my recipe for Persimmon Avocado Feta Salad with Chili-dusted Shrimp and Lime Vinaigrette –it tastes as yummy as it is colorful. Plus, it’s a light, healthy Paleo-friendly dish (omit the cheese if you must) providing lean protein from the shrimp, vitamin A and C from the persimmon, and heart-healthy fats thanks to creamy, dreamy avocado.

 

 

 

Side Angle Revolved Pose Yoga - Jennifer Fisher - TheFitFork.com

Have you ever tried a persimmon before?  

How many avocados do you eat per week?

What are you doing to be active this week? 

Please share any or all in the comments below! xoxo Jennifer 

This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A, and lean protein.
Persimmon Avocado Salad with Shrimp
Print Recipe
This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
5 minutes 5 mintues
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
5 minutes 5 mintues
This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A, and lean protein.
Persimmon Avocado Salad with Shrimp
Print Recipe
This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
5 minutes 5 mintues
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
5 minutes 5 mintues
Instructions
  1. Pat peeled and deveined shrimp dry with paper towels. Sprinkle with chile powder and salt, slightly rub in.
  2. Heat olive oil in medium skillet over medium-high heat. Add shrimp and cook for 5 to 6 minutes, stirring. Shrimp will be done when they have turned pink and are no longer translucent. Take care not to overcook. Transfer shrimp to plat to cool for 5 minutes.
  3. Meanwhile, slice persimmons and avocado and arrange on plate. Sprinkle with feta and cilantro and top with cooled shrimp.
  4. To make lime vinaigrette, add all ingredients for dressing into small jar and shake until emulsified.
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Mojito Mint Iced Tea & Pure Via Giveaway

Another holiday to report — did you know June is National Iced Tea Month! Oh how I love to sun brew a big container of tea and flavor it with ginger and lemon – or sometimes I’ll mix my pitcher of refreshment with a fruit puree. Or, how about a tall glass of Mojito Mint Iced Tea, that’s what I have for you today! Sit back on the porch and enjoy, y’all!

mint lime sun tea

 Mojito Mint Iced Tea Recipe

  •  2 quarts water
  • 4 – 6 black tea bags (depending on strength preference)
  • 2 limes
  • 1 bunch of mint
  • Liquid stevia to taste

Directions: Pour water into a large glass container with lid. Add tea bags and hang tags over rim. Zest limes into tea container, taking care not to zest bitter white pith. Reserve limes, for use later. Massage and twist mint with hands to activate oils; immerse into container. Top with lid and set in sunny part of yard for 4 – 5 hours. Take tea bags out of jar and pour tea through strainer to remove zest and mint leaves. Squeeze flesh of zested limes into tea, add liquid stevia to taste – -stir and enjoy!

Remain calm, this is just a Stevia plant!

Remain calm, this is just a Stevia plant!

I’ll be first to come clean that I have a major sweet tooth and can’t drink my iced tea plain – yet that sweet tea that’s served down here in the south is way to sugary. My compromise is to use stevia, a natural and zero-calorie extract derived from the leaves of the Stevia plant. I still get the satisfaction of “sweet” without the calories, carbs or that sickly saccharine taste that comes with many other sugar substitutes.

I’ve tried many brands of stevia and I really like Pure Via®, the company has a wide range of products including non-GMO stevia packets that can be sprinkled in beverages and used in recipes along with liquid stevia that comes in a handy little squirt bottle that fits in my purse – I love to sweeten my on-the-go coffees and smoothies with the vanilla – the sweetness of stevia is very concentrated, so just a few drops will do ya!

sugar free berry lemonade

If you like to cook, bake or mix up drinks with stevia, check out Pure Via’s collection of yummy recipes.  I can’t wait to make this Blackberry Lemonade – as I’ve mentioned before, blackberry is totally the hipster berry of the year!

Pure Via and Iced Tea

Win this Pure Via Summer Fit Kit!

One of you lovely readers will soon be even sweeter — that’s because I’m giving away a Pure Via®  Summer Fit Kit that includes:

  • Box of Pure Via® non-GMO packets
  • Bottle of Pure Via® stevia liquid
  • Bottle of Pure Via® vanilla stevia liquid
  • Container of instant iced tea
  • Pure Via mason jar & straw
  • Pure Via pedometer (get in your 10,000 steps!)
  • Pure Via SPF 15 lip balm

To enter the giveaway, please follow the instructions on the Rafflecopter app – also, please note that this review and giveaway is sponsored by Pure Via®, however the opinions are my own. Entrants must be limited to the U.S. only and only one winner per household (eg: you can’t win the same prize from another blog.

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Saturated with Flavor | Lime, Cilantro & Feta Compound Butter {Healthy Surprise}

Eating healthy is a priority to me, but give up butter? No way! Actually, a bit of butter in the diet isn’t bad at all in my book. Traditional saturated fats, such as those coming straight from animals and plants that are not “processed,” are essential for many functions of the body. These fats help cell membrane structure and integrity while preventing oxitave damage; are a vital source of fat-soluble vitamins such as A,D, and K; aid in strong bone development; and help the brain and nervous system. Research has also shown that saturated fats are actually good for hearth health because they lower a substance called Lp(a), while increasing good cholesterol (HDL).

jennifer fisher litehouse cilantro lime feta butter toasts

So, one way I like to maximize the flavor power of butter is by mixing it up with delicious ingredients. These compound butters are so quick and easy to make, there is absolutely no cooking involved. Just mash together room temperature butter with any number of herbs, spices or aromatic liquids – you can even get creative with cheeses or finely chopped nuts. Store compound butters in the freezer and pull out a bit to when needed to add flavor to sauces, meats, toasted bread or pastas. Is your mind churning with all the possibility? The uses are virtually unlimited.

Try out my recipe for Cilantro, Lime & Feta Compound Butter that is featured today at the Litehouse Living Blog.  This compound butter adds a tangy touch to everything from grilled corn and sourdough toasts. I also added a few tablespoons for a quick and simple sauce for a shrimp pasta sauté I made with fresh-frozen corn, tomatoes and zucchini I had stashed in the freezer.

jennifer fisher litehouse cilantro lime feta butter on shrimp

Don’t forget to visit the Litehouse Living Blog for the full recipe and lots of fresh, healthy ideas

living litehouse button