I’m going to cut right to the chase here…this Teriyaki Meatball Bowl was amazing! My kids loved it, as did my husband and I. I used ground chicken for the meatballs, but ground pork or turkey would work well too. Baking the meatballs also made for an easier, more hands off cooking process, and that homemade Teriyaki sauce is beyond delicious — hitting all the right flavor notes, sweet, tangy, and salty. SO GOOD! If you want to kick up the heat a bit, feel free to add in some red pepper flakes. I normally use brown rice anytime I make rice, but my son has been begging for white rice, so I decided to treat him. The brown rice would definitely add some more fiber, so that’s what I’d recommend if you are trying to eat healthy. Definitely add these Teriyaki Meatball Bowls to your menu this week…you won’t be sorry!
If you’ve got a hankering for some tasty Mexican food, but don’t want to blow your daily Points Plus allowance on the typical taco “salad” that you’ll find, laden with fat and calories, at your favorite Mexican restaurant, then try this slimmed down version – a Vegetarian Taco Salad Recipe. Loaded with fiber, protein, Vitamin C, and tons of good for you ingredients, this healthy salad recipe packs a lot of punch, but has just 6 Points + per serving. It’s so incredibly satisfying, which is extremely difficult for a salad to accomplish, so it serves as a great WW main dish recipe for dinner or lunch. So if you like your Mexican food sans meat, then this Vegetarian Taco Salad recipe is a must try! Carnivores, click HERE for my super, oh-so yummy, Beef Taco Salad Recipe or click HERE for my rockin’ and squawkin’ Chicken Taco Salad Recipe. Enjoy!