Here are a couple of power-packed recipes that are fun to make and will help you fill your tank!

Meatballs with Spiced Tomato Sauce

Original Recipe:

• http://www.myrecipes.com/recipe/meatballs-spiced-tomato-sauce-50400000125463/

Yield:

• Serves 6 (Serving size: one pita half and five meatballs)

Recipe Time:

• Total: 50 Minutes
• Hands On: 18 Minutes

 Ingredients:

• 1 tablespoon olive oil
• 2 tablespoon finely chopped onion
• 1 teaspoon minced fresh garlic
• 1/2 cup fresh breadcrumbs
• 1/4 cup chopped fresh mint
• 1 pound 90% lean ground beef
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 large egg, lightly beaten
• 1/2 cup chopped onion
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 (15-ounce) can crushed tomatoes
• 1/4 cup water
• 3 (6-inch) whole-wheat pitas, halved and warmed
• Small mint leaves

Preparation:

1.  Heat oil in a large skillet over medium-high heat. Add two tablespoons onion and garlic; cook one minute, stirring constantly. Cool slightly. Combine onion mixture, breadcrumbs, and mint; add beef, ½ teaspoon salt, ¼ teaspoon pepper, and egg; stir gently. Shape into 30 (1-inch) meatballs.
2. Return pan to medium-high; add meatballs. Cook four minutes. Remove meatballs from pan. Add ½ cup onion to pan; sauté two minutes. Add ginger and next three ingredients through the crushed tomatoes; simmer five minutes. Stir in ¼ cup water, ½ teaspoon salt, and ¼ teaspoon pepper. Return meatballs to pan; simmer 20 minutes or until done. Serve with pitas. Sprinkle with mint leaves.

Chicken Fajitas

Original Recipe:

• http://www.myrecipes.com/recipe/chicken-fajitas-10000001624503/

Yield:

• Makes 4 servings

Recipe Time:

• Cook Time: 10 Minutes
• Hands On: 15 Minutes

Ingredients:

• 2 tablespoon olive oil, divided
• 1 onion, sliced
• 2 red, yellow, or orange bell peppers, or a combination, cored and sliced
• Salt, to taste
• 2 garlic cloves, minced
• 1 1/4 teaspoon ground cumin, or to taste
• 1 teaspoon ground chili powder, or to taste
• 6 tablespoons fresh lime juice, divided
• 1/4 cup chopped fresh cilantro, divided
• 1 (3- to 4-pound) rotisserie roasted whole chicken, chopped
• 8 (8-inch) flour tortillas
• Toppings: salsa, sliced avocado or prepared guacamole, sour cream or plain Greek yogurt (tastes just like sour cream but you get protein!), and sliced green onions

Preparation:

1.  Heat one tablespoon oil in a large skillet over medium-high heat; add onion, bell pepper, and salt, and cook three minutes. Add garlic, cumin, and chili powder, and cook one minute or until vegetables are crisp-tender. Remove from heat, and stir in two tablespoons lime juice and two tablespoons cilantro.
2. Heat tortillas according to package directions.
3. Whisk together remaining one tablespoon oil, four tablespoons lime juice, and two tablespoons cilantro in a small bowl; season with salt. Drizzle dressing over chicken; toss to coat. Arrange chicken, vegetables, and warm tortillas on platter. Serve with toppings.

Source:

• Health & Nutrition Information for Children Over Five. Academy of Nutrition and Dietetics. http://www.choosemyplate.gov/children-over-five.html.