If I were Oprah, everyone would get CHICKEN MEATBALLS

You read that right! I thing the world would be a better place if we all embraced chicken meatballs. Not literally embrace, that would be messy. I have my family and friends hooked on these nuggets of love. I can change up the recipe every time and they still turn out delicious. Why? Because they are chicken... and meatballs... duh.

So this is my latest version using whatever was in the pantry. I tend to over-shop some weeks and then just flat out refuse to shop other weeks. Some recipes are totally planned in advance with all the right ingredients and in the perfect amount. And, well, other recipes are me just throwing stuff in a bowl/pan and keeping my fingers crossed that they turn out amazingly. I took come notes for this one, because I could feel it in my bones that it would turn out great. I also encouraged some roommate help with the chopping and making of the balls, which always ensures a great recipe.

I served this over some whole wheat and flax linguine with some tomato sauce. I make huge batches of tomato sauce and stick it in the freezer. I also give it to friends and tell them to eat more. I may just be the Italian mother you always needed. It's tough, considering I'm not Italian.

Chicken Meatballs

1.5 lbs ground chicken (get the mixed, not just breast or white)
5 cloves garlic, minced
1/4 cup whole wheat bread crumbs
1 tbs worcestershire sauce
1 lemon zested
1/2 small onion, chopped finely
1 egg, beaten
1/4 cup sun-dried tomatos, chopped (Try to find the ones NOT packed in oil. If you can't find those, rinse and dry the oily ones well.)
3 tbs dried Italian herb blend
salt and pepper to taste
Extra Virgin Olive Oil as needed 

1. Preheat oven to 400*. Line a pan with parchment paper.
2. Mix all the ingredients, except oil, together in a bowl.
3. Drizzle in some oil, at least 2 tbs, more if needed to moisten the meat more.
4. Shape mixture into balls, approx 1.5 inches in diameter and place on pan.
5. Bake for 10-12 minutes, until golden and firm.
6. Bon Appetit!

Chicky Shnoodle Shoup... yesh

(if you didn't get the title, it's from the comic strip "Mutts" and ever since I read the strip this came from, it has been the only way I discuss what most people call chicken noodle soup.)

I'm still feeling under the weather and haven't gotten in a run for almost a week now, so it's time for some food medicine. I have always relied on the healing power of chicky shnoodle shoup. There are actual studies about it. Broth, protein, carbs, garlic, veggies, all good. Since I'm sick and have no energy I did take some short cuts. And since I haven't burned the calories, I determined to make my recipe even healthier... and I did!


Healing Chicky Shnoodle Shoup

1 tbls extra virgin olive oil
1 small yellow onion, chopped
1 large shallot, chopped
3 carrots, chopped
4 stalks of celery, with leaves, chopped
4-5 cloves of garlic, finely minced
2 boxes of chicken broth
1 rotisserie chicken
1 package whole wheat, no yolk, egg noodles
s&p to taste

1) Saute onion and shallot in olive oil until translucent. About 5 minutes. Add in carrots and celery and saute for another 5 minutes. Add garlic and saute until everything is softened and garlic is no longer raw, about 2 minutes.
2) Stir in broth and about two cups of water, more if you like a brothier soup.
3) Dice up the rotisserie chicken, with skin removed and mostly white meat. (I saved the rest for my dog, because I make her food and she has no weight problems.)
4) Add the chicken pieces and egg noodles to soup. Salt and pepper to taste. Bring to a rolling boil, cover, and reduce heat. The soup is ready when the noodles are done.

One of the biggest time savers was to call someone to drop off a rotisserie chicken on their way home from work (Moms are good for that, tell them you're sick and just want to make soup, a chicken will appear on your doorstep.) . Some really good rosemary bread was delivered with the chicken, yum. I saved calories by removing the skin and only using the white meat. I usually start the recipe by boiling chicken parts, both dark and light, with veggies to make a broth and then chopping up all the meat to add to the soup. Also, I found some really great egg noodles at the store a few months ago and picked up a few bags. Whole wheat, yolk free, great tasting noodles. I love the texture of egg noodles in my soup.



On a side note, this was the first time in awhile I didn't get my meat straight from the farm. It's a strange feeling, but luckily Trader Joe's and Whole Foods have decent alternatives. But, aside from emergencies like this, I'm sticking to the farm.