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Tuesday, January 7, 2014

Chicken Meatballs

Ingredients:
-2 lbs ground chicken breast
-1/2 cup whole wheat bread crumbs
-2 egg whites
-1 link of turkey sausage(I found mine at Whole Foods), minimally processed*
-1/2 cup tomato sauce(I used Whole Foods 365 brand)
-garlic powder
-onion powder
-salt
-pepper
Topping:
Tomato sauce.
1.  Pre-heat oven to 350. Combine all the ingredients in a bowl and mix with with you hands, make into medium-large balls, set aside
2. Heat a skillet on med-high heat, spay non stick, and brown the meatballs on all sides, make sure not to cook all the way through.
3. place on pan and bake for 20-25 min until cooked all the way through.
4. Top with heated tomato sauce.
5. Enjoy
Side salad:romaine, spinach, cucumber, tomato, and parmesan cheese.
Dressing: olive oil, lemon juice, salt, pepper.

Sunday, January 5, 2014

Chicken Stuffed Poblano Peppers


 Ingredients:
-4 large poblano chiles, I used 5 small
-2 medium tomatoes, chopped
-1/2 medium white or red onion, chopped, I used red bc that's what's -I had in the kitchen 
-1 large clove garlic, chopped, or 1 tsp of pre chopped garlic 
-1 tsp. dried oregano, crumbled
-1 tsp. ground cumin
-Kosher salt to taste 
-2 cups shredded cooked chicken, 
-1 cup cooked brown( pre cooked bag)
-1 cup low fat cheese (about 7 oz.)
-1/4 cup chopped fresh cilantro
-1 Tbs. lime juice
Topping:
Greek yogurt

1.Set broiler to on
2. Line a large rimmed baking sheet with foil.
3.Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. 
4.Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Make sure to get all seeds out, some of my peppers were fairly spicy. 
5. Purée the tomatoes, onion, garlic, oregano, cumin, and 1/2 tsp. salt in a food processor or blender. 
6.Heat a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. 
7. Stir in the chicken and rice, and then the cilantro, and the lime juice.  At the last second. 
8.Divide the filling among the peppers. And top with cheese. 
9. Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. 
10. Top with a dollop of Greek yogurt and enjoy:)