Chicken Veggie Meatballs with Pesto Zucchini "Noodles"

I made this tasty little dish for dinner last night.  Isaac went back for seconds and Marin actually had a few bites-- which is a major accomplishment these days. Major.

Now, just to get one thing straight... this is a "paleo" recipe. I'm not normally into this kind of thing, but have been trying to make healthy dinners for Isaac and I (mostly so I won't gain a million pounds while pregnant) and this yummy dish popped up in Pinterest. Thank you, Pinterest. It made quite a few meatballs and I thought we'd have enough left over for dinner another night this week, but Isaac ate them all. They were small meatballs, so I guess I'll give him that. They are actually the perfect size for kids, in my opinion. So if your kids won't eat veggies, like my little one, then this is a good way to secretly squeeze some in! 

There were a few things I didn't have on hand and I used some other ingredients instead. For instance, I only had 1 zucchini and opted to use it for the noodles, instead of in the meatballs. All my changes/substitutions are noted below in bold. They were very easy to make, just for the record. 

Ingredients:
Chicken Veggie Meatballs

• 1 cup zucchini, chopped (about 1 zucchini) (I used half a bag of broccoli slaw I bought at the store in place of the zucchini. It included broccoli, carrots and cabbage, so I also omitted the extra carrots below)
• 1 cup carrots, chopped (about 2 medium carrots)
• 1 cup parsley, coarsely chopped
• 3 medium garlic cloves, minced
• 2 cup blanched almond flour (I used oat flour, I'm sure any flour would do) 
• 1 egg
• 1 pound boneless skinless chicken breasts (I used ground chicken, made it so much easier) 
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 2 teaspoon chili powder (optional... I did NOT use this)

Paleo Spinach Pesto

• 2 cups fresh spinach (I had a bag of spinach/kale blend. Worked great)
• 1 cup fresh basil
• 2 teaspoons garlic, minced
• 3 to 4 tablespoons olive oil
• Salt and pepper to taste

Zucchini Noodles

• 1 to 2 large zucchini's (I just used 1, wish I would have had 2 for this)
• 1 tablespoons coconut oil
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:
Chicken Veggie Meatballs

1. Preheat oven to 350
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic.
3. Add almond flour, egg, chicken and pulse.
4. Then add salt, pepper and chili powder and process until thoroughly combined.
5. Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.
6. Bake 23 to 28 minutes.

Paleo Spinach Pesto

1. In a food processor, add spinach, basil, garlic, salt and pepper.  Turn food processor on and add olive oil while processing.  Pulse until blended thoroughly.  If you need to add more olive oil add 1 tablespoon at a time.

Zucchini Noodles

1. Cut zucchini with a mandoline into "noodles".
2. In a skillet heat 1 tablespoons coconut oil, saut zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles.  Toss noodles with spinach pesto and heat for about 1 minutes.

Tomato Feta Salad

Someone brought this salad to our ward Christmas party, and I tried going back for thirds but unfortunately, everyone else had discovered it's deliciousness as well and there was nothing left in the bowl. I knew I should have taken more the second time I went back, but I was trying to be polite.

I tracked down who brought the salad so I could get the recipe, because it's a recipe that I'd love to have on hand. Come to find out, it's just from Ina Garten of the Food Network. You can find the link here.




Ingredients
4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese

Directions
Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature. 

Roasted Beets and Carrots

I was just about to take a nap, when I decided to quickly browse a free magazine I got at the grocery store yesterday. It had a picture of the most delicious looking cheesecake on the cover, which should have been the first sign that there would be no "quickly" browsing of said magazine once it was opened. And of course, I kept texting Brittany pictures of all of the goodness I was finding inside, adding items to our thanksgiving feast.

 I haven't tried this yet. All I know is it looks amazing, and I needed to write this recipe down before something tragic happens, like I loose the magazine, and all of the recipes contained inside. This magazine is mouth watering...and it's just the grocery stores own magazine for the holidays.

 On with the recipe:

3 medium red beets
1 pound carrots, cut diagonally
1/4 inch thing Olive oil no-stick cooking spray
1/2 tsp sugar
1/2 tsp course salt Freshly ground black pepper
2 TBSP white balsamic vinegar or lemon juice
2 TBSP minced shallot
1 TBSP extra virgin olive oil
1 tsp dijon mustard
1 tsp honey

Peel and trim beets; cut in half from stem to root. Place cut-side down; slice 1/2 inch thing. Place beets and carrots in single layer on foil-lined jellyroll pan. Lightly coat with cooking spray and season with sugar, salt, and pepper; toss to coat. Roast in 450 degree oven stirring occasionally until vegetables are tender; about 20-25 minutes.

In small bowl, whisk together remaining ingredients; toss with hot vegetables. Makes 6 servings.

Sounds good, right? I mean, who doesn't love vegetables that are so sweet they state like candy, but ironically are totally healthy for you?

Baked Zucchini Chips

I'm sure I'm breaking a rule, but I am just going to link to another blog and I'm too tired to care. I made these tonight and they were good and Joy thought I should share.
Here it is:
Baked Zucchini Chips
Just a hint: they have to get fairly brown before they turn crisp.
Another hint: if you have a food processor, use it to slice them thin and uniform. Otherwise, the slicer on a box grater would make it easier to slice these thin as well.

Veggie Casserole

I've become so lazy in my dinner making these days. Not because I don't want to cook, but I haven't had anyone to cook for for the last few weeks, and when I go weeks without doing something, I loose motivation.

I was trying to come up with a good dinner on Sunday, but laziness took over, so I decided to just go with this super simple sounding meal that would use up my polish sausage that I had sitting in the fridge. I don't think it was just me being super hungry, when things usually taste more delicious than they really are, but it really was just that, a super delicious, and easy, meal!

Picture found here

Recipe adapted from here.

Ingredients:
2 sausages, any kind any flavor
1-2 potatoes
1/2 pound carrots
1/2 bell pepper (I didn't have one, and used celery instead)
1 large onion
2 garlic cloves


Dressing:
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar

Directions:
Preheat oven to 450 degrees. Dice all of the veggie and toss into a big baking dish, don't add the sausage. Mix the dressing together (only use two tbsp of balsamic vinegar) and pour over the veggies to coat cover with foil. Bake for 40-50 minutes covered, until fork tender. Meanwhile, while veggies are cooking, brown sausage and cut into 1/2 inch slices, don't worry about the sausage being cooked all of the way through, it will cook more in the oven. Once veggies have cooked and are tender, remove the foil and add the browned sausage. Pour the remaining two tbsp of balsamic vinegar on top, and mix. Cook for  an additional 15-25 minutes uncovered.

Butternut Squash Souffle'

1 large butternut squash

Cook face fown with at least 2 inches of water in microwave safe dish for at least 7 minutes or until fork goes in easy like a baked potato.  (I found my squash took at least 15 minutes.)

1/2 cut butter soft

4 T flour

1/3 - 1/2 c. sugar (I used 1/3 cup.)

3/4 c. mayonaise

3 eggs

1 tsp vanilla

After the squash is cooked, gut it removing the seeds.  Mash with a fork and add the butter.  Add the remaining ingredients, mixing with beaters on low.  Bake at 350 degrees in a souffle dish or an oven proof bowl for 60 minutes or until knife comes out clean. 

*Seriously delicious!  Your Dad wouldn't even try this but Michael J. & I enjoyed it with our Sunday dinner.

Summer Salad

This salad tastes of all thing summer. It's healthy, flavorful, and incredibly delicious.

Image and recipe from here

Combine:
1 cup nectarine
1 cup avocado
1 mango
1/2 cup blueberries
1 cup sweet corn off the cob, raw
1 cucumber
1 tomato, I used a lemon boy
3-4 slices of bacon, I used turkey bacon
or cubes of grilled chicken
(I even think black beans would be good added, but I didn't do that)

Mix together:
3 TBS Extra Virgin Olive Oil
1 1/2 TBS Balsamic Vinigar
Squeeze of honey or apricot nectar
Dash of black pepper and garlic salt

Pour over top of salad and eat to your hearts content.

Marinated Cucumbers

The first time I made these, a few months ago, John asked if our fridge could always be stocked with them. Our fridge isn't always stocked with marinated cucumbers, but we've definitely had them a lot in the last few months. I hope I don't ever get sick of them. To me, marinated cucumber slices taste so refreshing and make the perfect summer snack. In fact, I'm chowing down on some right now for lunch!

Image source found here

Equal parts water, white vinegar, and sugar.
Although, my measurements usually look something like this:
3 TBS Vinegar
2 TBS Water
1 1/2-2 TBS Sugar
I adjust the measurements accordingly depending on the size of my cucumber.
I've heard dill is good to throw into the marinade as well, but I've yet to do that.

Zucchini Coins with Marinara and Parmesan

 

From The Love Of Cooking. She states that this is her new favorite appetizer, and I have to agree. It will make you want to eat your veggies. Super fast, easy, and tasty. 

• Olive oil
• 2 zucchini, sliced into thick slices
• Sea salt and freshly cracked pepper, to taste
• Marinara
• Parmesan cheese, shredded
• Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs. Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy.

Bacon and green-onion mashed potatoes

Bacon and green-onion mashed potatoes

2.5 pounds of potatoes, peeled and cut into chunks

4 slices of bacon, cut into 1-inch chunks

½ tsp. fresh minced garlic

¼ tsp. paprika

2 green onions, thinly sliced

4 oz. cream cheese (I'll use light)

¼ c. butter

¼ c. skim milk

Salt and freshly ground pepper, to taste

Cook the potatoes until tender. Drain and return to the pot.

While potatoes are cooking, cook the bacon until crisp. Drain and reserve.

When the potatoes are cooked and drained, add cream cheese, butter, seasonings and milk to the pot. Mash the potatoes until creamy and mostly smooth. Mix in bacon and green onions, season with salt and pepper.

Serves 5

*The original recipe suggests Yukon gold potatoes but I’m using Idaho potatoes.

*Your father said this recipe sounds good. So, I'm making it for him tonight along with a small pre-marinated pork roast.

Asparagus Risotto

Lorena's notes: I just made this for the second time. The flavors are divine - I just have to savor every bite and let the taste just melt into my tongue. It's a wonderful, full-flavored and filling vegetarian entre. To me it tastes gourmet. Please, for me, eat it slowly and take the time to savor.

p.s. It calls for freshly grated parmigiano-reggiano cheese, and it really, really is better than the pre-grated kind sold in a tub. I only know this because they don't sell the pre-grated kind in Sweden so I was sort of forced into this discovery.

p.p.s. This is from the Cooking Light website, which makes me like it even better because they sponsor a women's pro cycling team.

p.p.s. I cook the asparagus slices for 3 minutes covered in a small amount of boiling water before adding. I feel like it may be too hard otherwise.  

	Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield:  8 servings (serving size: 1 1/4 cups risotto and 1 1/2 teaspoons cheese)


4 cups (1-inch) slices asparagus (about 1 1/2 pounds), divided
3 cups fat-free, less-sodium chicken broth, divided
1 1/2 cups water
1 tablespoon butter
2 cups chopped onion (about 1 large)
2 cups uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
2. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.
3. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.

CALORIES 283 ; FAT 7.7g (sat 4.4g,mono 2g,poly 0.3g); CHOLESTEROL 23mg; CALCIUM 144mg; CARBOHYDRATE 44g; SODIUM 634mg; PROTEIN 10.5g; FIBER 4.1g; IRON 2.2mg

Cooking Light, APRIL 2009