ARPinterest by Susan Tanner Spinach, Feta, Chicken meatballs!
I made this for a health event and served them hot out of the oven with nothing but a fork! as far as serving. Here are some suggestions: • Can be used as meatballs with marina and pasta. • Can be placed in a pita with some tzatziki sauce, lettuce and tomato • Can be used as an appetizer with a creamy dip • Can be added to a soups • And can be frozen for future meals (double recipe) • Kids love them (great protein and very little saturated fat) Bon Appetit!
SPINACH FETA CHICKEN Meatballs by tasteandsee
INGREDIENTS (makes 25) • 1
/4
/4 /4
• 1 teaspoons oregano • 3 • 3
teaspoons pepper
• 1 egg • 10 ounces frozen chopped spinach, thawed and thoroughly squeezed to get ALL the liquid out.
• 1
/4 cup parsley
• 4 cloves garlic, minced • 1 pound ground chicken
INSTRUCTIONS • Preheat oven to 400F, and line baking sheet with parchment paper. • To make the meatballs, add the bread crumbs, oregano, salt and pepper to a large mixing bowl and stir together.
Commandments Commandments The T The Ten
Using your hands, you can remem- ber the Ten Commandments.
The Third Commandment is, “You shall not take the name of the Lord your God in vain, for the Lord will not hold him guiltless who takes His name in vain.”
over your mouth.)
• Beat the egg and stir into the mixture. • Mix in spinach, feta, parsley, onion and garlic. • Add raw ground chicken, and mix together just enough to get everything evenly distributed. Don’t over-mix. /2
• Use a 11 - inch scoop to form the meatballs. Space them evenly pan
• Bake at 400 for 15-20 minutes. • To freeze, allow the meatballs to cool completely. Then freeze in one large freezer bag or divide into portions in smaller freezer bags.
breadcrumbs (can use gluten if needed) teaspoons salt
24
The Associate Reformed Presbyterian
Katey’s Korner
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