Herbaceous Chicken Meatballs

These meatballs are filled with herby goodness. I use what ever herbs I have on hand, and use LOTS of ’em!! Even Mr Picky has been know to eat one or two. These meatballs take about 30 minutes total to make so they are great weeknight meal. I usually make a double batch and freeze half for a quick meal on one of those nights I am just to tired to cook.

Ingredients:
3 slices torn white bread
1/3 c milk
3 oz pancetta, finely chopped
1 small onion chopped
1 clove of garlic
3 TBSP fresh sage
3 TBSP fresh chives
3 TBSP Italian parsley
2 tsp thyme

Preheat oven to 400 degrees.

Tear bread into chucks, place in a bowl and pour milk over, soak for 5 minutes.

Cook pancetta in a small pan over medium heat until crispy.

In a food processor, add the onions, garlic and herbs, process until finely chopped. Add milk/bread mixture an pulse a couple times until combined, pour into large bowl. Add pancetta and chicken, use your hand to mix well.

At this point, you can freeze for later or bake.

Form 12 meatballs and place on a baking sheet. Spray or brush with a little olive oil. Bake for 15 – 20 minutes until cooked through and lightly browned.

Serves 4 – 6

3 WW points plus per meatball

Roasted Garlic

Roasted garlic makes almost everything better. When I make it, I cook up a big batch and store some in the freezer for quick access.

Ingredients:
4 – 6 heads of garlic
1 TBSP olive oil
1 TBSP water
Salt
Pepper

Preheat oven to 400.

Break up cloves but do not peel. Place garlic in a shallow baking dish in a single layer, toss with oil and water. Sprinkle with salt and pepper and wrap tightly with foil.

Bake for 50 – 60 minutes until garlic is soft.

Cool. Store in airtight container for up to 1 week or in a zip lock in the freezer.

Kale Chips

This recipe is sure to get anyone to eat their veggies. And if that is not enough reason to rush out and buy some kale, here’s on more – it is super easy!

Ingredients:
1 bunch of kale
1- 2 tsp olive oil
Salt

Preheat oven to 250.

Remove leaves from stem, wash in a salad spinner. Make sure the leaves are dry place on a baking sheet in a single layer. Use a olive oil mister to lightly, but evenly coat leaves or drizzle with oil and toss to coat. Sprinkle with salt.

Cook for 15 min, then start checking every 5 minutes – you want them to be crispy like chips, but not burnt.

Serves 2.

1 WW PP per tsp of oil.