Chicken Feta Spinach Meatballs with Zucchini

 

I received a new kitchen tool and wanted to use it. I messed up a little bit because I realized the tool is mostly for shredding. I thought I could use it to get zucchini noofles but got shreds instead. Oops! lol Still tasted great though. Will be making these again.

FetaChickenMeatballs

Ingredients:

  • Spinach
  • garlic 3 minced
  • olive oil
  • feta cheese about 4-5 oz
  • 1lb ground chicken
  • 1 egg
  • panko bread crumbs
  • salt & pepper 1/4 teaspoon
  • oregano 2-3 tablespoons
  • 1 lemon ( squeezed)
  • butter ( 1 tablespoon)
  • red pepper flakes ( just a pinch or more if you love it)
  • zucchini ( made into zoodles)

Preheat oven to 400 F.  Add parchment paper to baking sheet.

Combine ground chicken, garlic, salt , pepper, olive oil,  feta, spinach,panko, oregano, egg. Mix well and form small meatballs. Place on sheet ad bake until done 20-25 minutes.

Make zoodles. In pan low-medium heat add butter & olive oil.  Add red pepper flakes & garlic for 1 minute.  Stir in lemon juice. Toss in zoodles and coat. Cook until tender. ( 5 minutes)

Add zoodles to plate/ bowl . Place meatballs on top. Sprinkle with more feta if desired. lemon, feta, red pepper flakes…  Loved the flavor. It was filling, refreshing, light. I brought some for lunch .

 

Zucchini Tomato Italian Sausage Soup

Zucchini Tomato Soup

 

Found this recipe on AFamilyFeast . 

It was delicious! I love it because its filled with lots of veggies. Will definitely make this again. Who else loves soup?

  • 1 tablespoon extra-virgin olive oil
  • 1 pound Italian sweet sausage, removed from casings
  • 2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups red bell pepper, diced (about one large pepper)
  • 2 tablespoons fresh garlic, minced
  • Pinch red pepper flakes
  • ¼ cup tomato paste
  • 5 fresh plum tomatoes, diced
  • 2 pounds zucchini cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 quarts  vegetable broth
  • 1 cup coarsely grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh oregano chopped

Place oil in pot. Add sausage and brown over medium heat.

Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.

Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine.

Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.

Chicken & Veggie stir-fry bowl

One of my go to meals is this chicken  & veggie “stir fry” . Its easy, simple, and all goes in one pan!

Chicken Stir fry

Ingredients:

  • Chicken Broth
  • Chicken (diced)
  • onion ( diced)
  • garlic ( minced)
  • mushrooms ( diced)
  • green beans or snap peas
  • carrots ( diced)
  • salt & pepper
  • quinoa or rice
  • soy sauce

 

Add some chicken broth to pan on medium-high. Once hot add carrots & onion. Stir.

Make rice / quinoa according to package. Im a fan of Success boil in a bag tri colored quinoa!

After a couple of minutes add chicken . Stir.  Turn down to medium

Add salt & pepper

Once chicken is pretty much done. Add garlic. Stir for a minute.

Add snap peas or green beans & mushrooms. Stir until tender.

Turn off burner.

Add some quinoa/rice. Add chicken & veggie mixture. Top with soy sauce.

Yum!

 

Yummy dinners from Home Chef

Have you heard about  Home Chef ? It;s a meal delivery service that send you quality meals for 2,4, or 6 people. It includes fresh ingredients & easy to follow instructions.

You get it delivered each week, or you can skip weeks as well.

You choose from around 10 meals ( even vegetarian)

All ingredients are freshly packed & precisely portioned for each recipe so there will be no waste.

Home Chef

Home Chef works with quality food suppliers in the mid-west and get organic, sustainable, & local produce whenever possible.

When the box is delivered, no need to worry about hurrying home. They pack the box with cold-liner insulation & ice packs to keep food fresh when being delivered.

All of their packaging is environmentally friendly & recyclable.

If you read my blog often you don’t really see me eat red meat well, in my options the steak & cheeseburger looked too good to pass up.

**** Use my link here and get $30 off your order. ****

The first night I had:

Double Bacon-Jam Cheeseburger

On a Brioche Bun with American Cheese and Roasted Yukon Chips

This cheeseburger was delicious. I wasn’t sure about the jam at first but it really made the burger special. I will definitely be making this again.

DoubleJamCheeseBurgerHomeChef

 

What you need:

  • Red Onion
  • Yukon Potatoes (10.0 oz)
  • 3 Bacon Strips
  • 1 Tbsp Balsamic Vinegar
  • 2 tbsp Strawberry Preserves
  • 12oz Ground Beef
  • Brioche Bun
  • Baby Arugula
  • American Cheese Slices
  • Pickle Spears (optional)

Cooking instructions:

1. Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Peel and julienne onion (cut into thin strips). Scrub an slice potatoes into thin rounds, and soak in cold water for 10 minutes. Drain and pat dry. Cut two slices of bacon in half and cut the 3rd slice into ½” dice.

2. While potatoes are soaking, place bacon in a medium pan over medium heat and cook, stirring, until crispy, about 7-9 minutes for the diced bacon and a minute longer for the bacon halves. Remove bacon from pan as it crisps to a paper-towel lined plate. Discard all but 1 tsp. of bacon drippings from pan, which will be used to sauté the onions

3. In a mixing bowl, toss sliced potatoes with 1 Tbsp. olive oil and a pinch of saltuntil evenly and fully coated. Arrange in a single layer on prepared baking sheet avoiding overlap. Top with one more piece of sprayed aluminum foil big enough to cover, and place a second baking sheet on top to press them down. Bake chips for 20-25 minutes until they begin to brown and crisp. Remove to a paper towel-lined plate and season with a pinch of salt.

4. Add sliced onion to pan with reserved bacon drippings and cook for 7-9 minutes, or until slightly caramelized. Add back diced bacon (reserve halved bacon slices for topping burger), balsamic vinegar, and strawberry preserves to pan and cook for another minute. Remove from heat and set aside.

5. Heat a grill or grill pan over medium-high heat. Lightly coat grill with cooking spray. Form ground beef into two patties about 5″ wide, and season each side with a pinch of salt and pepper. Grill patties for 4-6 minutes on each side, or until internal temperature is at least 160 degrees.

6. Place bottom half of brioche bun on a plate. Add arugula, beef burger, cheese, a dollop of bacon jam (to taste), two halved bacon strips, and a top bun. Place a serving of Yukon chips on the side, and finish dish with a briny pickle on the side.

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Next up :

Flat Iron Steak with Bleu Cheese Butter

With Green Beans and Roasted Fingerling Potatoes

I don’t like bleu cheese but I did make it for my friend which he loved. I just made a butter for mine without the cheese.

The steak melted in my mouth like butter it was so tender & delicious! I also really like the green beans & grape tomato side which I will be doing again & the rosemary potatoes were great.  Another great one!

Steak dinner

Ingredients:

  • 1 Rosemary Sprigs
  • 2 Green Onions
  • 3oz Grape Tomatoes
  • 2 Garlic Cloves
  • 10 oz Fingerling Potatoes
  • 2Tbsp Butter
  • 4oz Green Beans
  • 1.25 oz Bleu Cheese
  • 12oz Flat Iron Steaks

Cooking Instructions:

1. Preheat the oven to 400 degrees. Prepare a baking pan with foil or use a non-stick baking sheet. Bring a medium sized pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Stem and coarsely chop rosemary. Thinly slice green onions. Halve grape tomatoes. Mince garlic. Halve fingerling potatoes. Allow butter to come to room temperature.

2. On the prepared baking sheet, combine fingerling potatoes, rosemary, 2 tsp. ofolive oil and a pinch of salt and pepper. Spread potatoes on a baking sheet and bake for 15-17 minutes or until golden brown and fork tender.

3. Add green beans to pot of boiling water and cook for 4-5 minutes or until bright green. Drain beans and place back in pot. Add 2 tsp. olive oil, grape tomatoes, and half the garlic (reserve remaining for compound butter) to the pot. Saute over medium heat until vegetables are tender and warm throughout. Set aside

4. In a mixing bowl, combine room temperature butter, bleu cheese, remaining garlic, half the green onions, and a pinch of salt and pepper. Mold into 2 small circular discs. Place butter discs onto a plate and refrigerate until plating.

5. Season each side of steaks with a pinch of salt and pepper. Heat a medium pan over medium-high heat, and add 1 tsp. of olive oil. Place steaks in pan and cook on each side for 4-5 minutes, or until steaks reach a minimum internal temperature of 145 degrees. Let rest for 4-5 minutes before plating.

6. Place a portion of green beans and tomatoes in middle of plate. Lay fingerling potatoes next to vegetables, and a steak against the potatoes. Top with bleu cheese butter and remaining green onions.

 

Easy & healthy dinner ideas

Lentil black bean soup
Lentil Black bean soup
This soup is perfect for Fall. Its healthy,delicious, & filling.
• 15oz can black beans
• 2 carrots diced
• onion, medium diced
• 2 garlic cloves
• 1 cup lentils
• 2 sweet potatoes, baked
• 28 oz can diced tomatoes
• 4 cups vegetable broth
• 1/2 tsp black pepper• 1/2 tsp cumin• 1 tsp chili powder• 1/2 tsp salt• 1/2 tsp red pepper flakes
•1 tbsp coconut oil ( or olive oil)
•lime juice

Add oil to pot. Add garlic sautee for 1 minute.
Add onion & carrots. Sautee until onions are tender. ( 5 minutes)
Add the rest of the ingredients to the pot & bring to a boil
Reduce heat, cover until carrots & lentils are tender. about 30 minutes.
Diced up your sweet potatoes
Put in bowl, add some sweet potatoes
*optional* Squeeze some lime juice on top

Mini Turkey meatloaves with a baked sweet potato & broccoli

 

Turkey meatloaf

I make these different each time. I decided to make smaller ones. I also make these into burgers. Though my recipe is different each time , depending what I have in the fridge.
ground turkey •onion•mushrooms•garlic•spinach • red pepper • grated zucchini •grated carrot• Mrs dash Italian seasoning •coconut oil

Diced/Mince veggies,
Mix all ingredients together
Form into burger, mini loaves, or make a big loaf.
Bake 350F until done.

If you make turkey meatloaf or burgers and they are dry for you the grated zucchini is great for keeping the turkey meatloaf/burgers moist.

Steam up some broccoli
Bake sweet potato, when done cut in half.
Sprinkle chili powder ,pepper, salt.
Put back in over in the broiler for a few minutes.

Chicken & tomatoes over zucchini pasta

chicken dinner

Season chicken with salt & pepper.
Cook chicken in pan with chicken broth. Just enough to cover the pan. You can add more if needed.

When done I like removing the chicken to cut into bite size pieces. I like using chicken tenders because they cook faster. I also do this after cooking because , then I don’t have to deal with raw chicken.

When you remove the chicken, place diced plum tomatoes into the pan, add more chicken broth if needed.

Add diced chicken back into pan, stir. I added a little bit more of chicken broth and parmesan cheese so I had a sauce.

Use your spiralizer to make zucchini noodles. If you don’t have one yet get it!! I love zucchini noodles. You can have them raw or I like putting them in a little bit of water just to make them a little tender.

Add zucchini noodle to pan, stir.

Plate & enjoy. You can add feta , mozzarella, or more parmesan cheese.

I enjoy all of these meals because you feel good eating them and they are really good.

#UnlockTheAwesome with SoyVay Marinade & sauce

I love getting perk’d! Klout sent me SoyVoy Hoisin Garlic marinade & sauce recently.
The first thing I thought was stir fry!

SoyVay

What you need:
Chicken breast
Bell Peppers ( any color) , diced
Green Beans, cut in half or thirds
Onion, diced
SoyVay Garlic Hoisin Sauce
Coconut Oil
Brown rice
Salt & Pepper

I put the chicken in a container & poured some of the SoyVay marinade just enough to cover to let marinade.

Boil water cook rice according to directions. Add salt & pepper

Diced up my vegetables. Bell peppers were $1 a piece to got a yellow & red but choose whichever you prefer. I was going to put carrots but forgot about them. oops Still came out great.

In a pan put some coconut oil ( or preferred oil) . Put green beans in pan and cook until tender. I like mine with a crisp still. Place on plate/in container.

Add more coconut oil, add onion for 1-2 minutes. Add bell peppers. Cook until tender. I added a little black pepper.

Add green beans to mixture. Add some hoisin sauce ( to your preference)

You can either place on plate or container or get another pan.

Put coconut oil in pan, med / med-high, add chicken , cook until done.

Dice chicken, add to vegetable mixture.

Put rice on plate or in a bowl.

Top with chicken & veggie mixture.

This was delicious and will be making this again soon. Maybe this time with carrots and/or snap peas.
Have you tried SoyVay sauces before ?

The marinade had great flavor. It sort of reminded me of bourbon chicken. It was sweet & a little salty ..in a good way.
This sauce is great for stir fry, grilling, basting, marinade.

Chicken stiry fry with SoyVay

I received SoyVay complimentary from Klout. All opinions are my own.