Chicken Parmesan Meatballs

2 lbs ground chicken

3/4 c. panko breadcrumbs (gluten free panko will work fine)

1/4 c. minced onion

2 tbsp. minced parsley

2 cloves garlic, minced

zest of 1 small lemon, about 1 teaspoon

2 eggs

3/4 c. shredded Pecorino Romano or Parmesan cheese

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 qt. spaghetti sauce (marinara)

4-6 oz. mozzarella, freshly sliced

 

Preheat oven to 400°, setting the rack in the upper third of the oven. In a large bowl, combine everything except the sauce and the cheese. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.

 

Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. (I cut the thin slices into pieces about 1" square.) Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce.

 

from: Barefeet in the Kitchen

Mediterranean Chicken Salad

3 oz chicken breast
2 tbsp Great Northern Beans
2 tbsp garbanzo beans (chickpeas)
2 tbsp cooked quinoa or quinoa/brown rice blend
2 tbsp crumbled feta
1 small handful grape or cherry tomatoes
4-ish cups crunchy greens (or something like romaine mixed with spinach)
2 tbsp hummus
2 tbsp balsamic vinaigrette

If making jars, multiply quantities by the number of jars you'd like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.

If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.

from: Our Best Bites

My Favorite Overnight Oats

1/2 c old fashioned oats
1 scoop protein powder
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp chia seeds
1/2 tbsp honey or pure maple syrup (optional)

Place everything in a mason jar, add enough milk to cover it all, shake it up and store in the fridge overnight.

Optional toppings:
Fresh berries/bananas/etc.
Toasted coconut
Almond butter thinned with coconut oil
Almonds or pecans
Pumpkin butter

Also yummy with chocolate almond milk!

adapted from: Clean Eating Couple

Creamy Cilantro Lime Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (about 2T)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1 tomatillo (or 1/4 C green salsa)

Place milk, mayo, lime juice and ranch mix in a blender.

Throw in the garlic, cilantro and green salsa. Blend.

Make it several hours ahead of time to allow it to thicken.

adapted from: Our Best Bites