Buffalo Chicken Meatballs

Servings: 26 • Size: 1 meatball  •

Calories: 37 • Fat: 2 g • Protein: 4 g • 

Ingredients:

• oil spray
• 1 1/4 lb ground chicken
• 1/4 cup panko crumbs
• 1 large egg
• 2 scallions, chopped
• 1/3 cup finely minced celery
• 1/3 cup finely minced carrot
• 1 clove crushed garlic
• kosher salt and freshly ground black pepper, to taste
• 1/3 cup Franks Hot sauce
• 1/4 cup skinny blue cheese dressing (optional)
• finely chopped celery leaf for garnish (optional)

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Directions:

Preheat the oven to 400°F. Lightly spray a non-stick baking sheet with oil.

In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.

Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.

Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine. Serve immediately, drizzled with blue cheese dressing, if desired.

Slow Cooker Lemon Feta Drumsticks

Servings: 4 • Size: 2 drumsticks • Calories: 195 • Fat: 7 g

Ingredients: 

• 8 skinless chicken drumsticks, (about 30 oz total)
• kosher salt and fresh ground pepper
• 2 tsp garlic powder
• 1 tbsp dried oregano
• juice of 1 lemon
• 1/3 cup feta cheese, fresh grated

Directions:

Season chicken with salt, pepper, garlic powder, oregano, and lemon juice.

Place in the slow cooker and cook on HIGH 4 hours, or until chicken is no longer pink in the center near the bone. When chicken is cooked through, sprinkle with grated feta and cover until cheese is melted.

Clean Eating Crock Pot Stuffed Peppers

Clean Eating Crock Pot Stuffed Peppers







1 lb. shredded chicken breast or turkey (cooked)
5-6 fresh red or yellow peppers
1 C. instant brown rice (uncooked)
1 C. fresh spinach, chopped
1 can diced tomatoes with green chiles
1 C. fat free plain Greek yogurt
1 package shredded cheese (Jack, Cheddar, or Mexican blend)

Cut the tops off each of the peppers and remove the seeds. Combine the meat, rice, spinach, diced tomatoes and yogurt. Fill each pepper 2/3 with the mixture, put top back on, and place upright in the bottom of the crock pot. Cook on low for 6-8 hours or high for 3-4 hours.

If you’re on the 21-Day Fix, I’d count one of these as: one blue, one red, one green and one yellow.

Paleo Muffins

Having days off because of the snow is a good time to BAKE!!  I love baking.  Here is a great recipe and you probably have everything in your house!

This is a double batch recipe. Makes roughly 24 muffins. 

2 very ripe bananas

1 can pumpkin pie filling

2 cups nut butter

1 tsp baking soda

2 tsp vanilla extract

2 tsp apple cider vinegar

4 eggs 

Preheat oven to 425

Mix all ingredients together, I use a hand mixer. You can the. Add in your favorite additions. Mine usually contain dark chocolate chips, craisins, apple, walnuts and coconuts. Any combination would work or use your own idea. 

Bake for 12-15 min. Use toothpick to check doneness. 

ENJOY!

Baked Parmesan Zucchini

It's Superbowl Sunday!!  Why not make something healthy?!   Try this easy recipe and let me know how it comes out!  Go Pats! 

INGREDIENTS

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture.

Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.

Serve immediately, garnished with parsley, if desired.

http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/