Sunday, September 9, 2012

My new favorite meal - Chicken Meatballs & Sauteed Spinach

Recently I've been trying to add new meals to my daily repertoire.  Eating the same old thing everyday doesn't work for me.  It's time to shake up my workouts and eating.  I'm still on my mission.

This past Friday Night I prepared:

Chicken Meatballs with sauce & Sauteed Spinach

I've got my protein and veggies going on.  Low carb, aside from the small amount from the crackers. AND it was pretty easy to make.  Everyone knows that tomato sauce tastes even better a day or two later, so I'm still enjoying my meatballs on Sunday afternoon.

OMG.. it was Slap yo' Mama good.  (Sorry Emma Jean)

I don't have a recipe per se, because I'm a 'dump' cooker.  There were no exact measurements.  Add more or less of an ingredient based on your personal preferences.  Here's the jist....

Chicken Meatballs
1 lb ground chicken breast
4-5 crumbled crackers (I used Ritz)
1 Beaten Egg
Chopped Onion
Shredded Carrot
1 Tbsp Fresh Parsley (chopped)
Dash Garlic Powder
 Salt & Pepper
Bottled *chunky style* Spaghetti Sauce

Preheat oven to 375
Mix all ingredients.  Roll into balls.  Bake on grease foil lined cookie sheet for 12-15 mins or until meatballs test done.

Place baked  meatballs into sauce pan.  Pour chunky spaghetti sauce over meatballs.  Simmer on low for 15-20 minutes.

*the mixture was quite sticky.  I'm sure there's a trick to this, but I haven't gotten there yet.  I'll keep trying until I get it right.

Makes approximately 20 meatballs depending on size ....

Sauteed Spinach
2 Bunches fresh Spinach, (washed with stems chopped)
3 garlic cloves (minced in Garlic press - or use approx 1 tbsp jarred minced garlic)
Red Bell Pepper (sliced into strips)
1 Tbsp Fresh Parsley (chopped) 
Sea Salt
Fresh Ground Pepper
Balsamic Vinegar to taste

Heat 1 tbsp olive oil in non-stick pan over medium heat.  Add Red Pepper strips to pan and cook for 2-3 minutes until they begin to soften.  Add minced Garlic, then parsley.  Add spinach in batches.  Stir, allowing the leaves to wilt after each addition. Cook spinach to desired tenderness.  Season with sea salt and pepper.  Remove from heat.  Drizzle lightly with balsamic Vinegar.

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