Spanikopita Chicken Meatballs

 

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Guys, meatballs are kinda my thing.  As much as I love good old fashioned Italian-style meatballs in “gravy” (if you don’t call red sauce with meat gravy in Philly you just don’t belong here), the kind of meatballs I like to make are not what your Nonna might expect.  I’ve made meatballs that are stuffed with cheese, meatballs that taste like Chinese orange chicken, and most famously, my Raspberry Chipotle Meatballs– those bad boys won me a meatball contest at work last year.  Not kidding.  I even got a trophy!

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Photo Cred: Krissy Iaci 

There are so many different types and so much you can do with meatballs.  This recipe that I’m sharing with you today was inspired by an appetizer dish from Rachael Ray.  Instead of serving them as an app, I updated the recipe a bit, added a serving of rice, and voila it was our dinner!

These Spanikopita chicken meatballs are so delish, and they are not bad for you at all!  They are jam packed with spinach and using ground chicken breast limits the fat in the meatballs too.  When I originally tried this recipe, I used real (whole fat) feta cheese, but I recommend if you’re trying to be “good” to use fat free or reduced fat feta.  The feta texture and flavor is still there, but won’t cost you as many calories (or points if you’re on Weight Watchers like me!).

Spanikopita Chicken Meatballs

Recipe Adapted from:  Rachael Ray 
Serves: 3 (18 meatballs total plus sauce)
WW Smart Points (with real feta): 7
WW Smart Points (with fat free feta):  3 (omg right)

Ingredients:

  • 1 teaspoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, chopped, divided
  • 2 boxes frozen chopped spinach, defrosted and squeezed dry (I use cheesecloth)
  • 3/4 cup crumbled feta cheese *see note*
  • 1 pound ground chicken breast
  • 1 tablespoon grill seasoning (I used Trader Joe’s 21 Seasoning Salute)
  • 3/4 cup Fat Free Plain Greek Yogurt
  • 1 seedless cucumber, peeled and chopped
  • 3 tablespoons fresh dill
  • 1/2 lemon, juiced
  • 1 1/2 teaspoons, cumin
  • 1 1/2 teaspoons, coriander
  • Salt

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Chicken & Broccoli

Dave and I always say we would probably pick Asian food if we only could have one type of food for the rest of our lives.  It’s too hard to decide within that realm… we LOVE spicy Thai food, Szechuan, good old Chinese takeout, Vietnamese, Sushi… it’s all so good!  I try really hard to not order takeout during the week, so sometimes I end up picking recipes during my menu planning that are healthier versions of some of our favorite takeout dishes.  And subsequently needing to buy a Costco size jug of low sodium soy.

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Chicken Enchilada Quinoa Bake

I am so excited to share this recipe with you guys today.  This recipe is the first (of many) that I’ve made from one of my new favorite bloggers, Emily Bites!

She is ah-mazing.  Emily writes about lightened up fun comfort food, often with a twist on the original.  She is so super creative and I love that she lists the Weight Watchers point values on each recipe- one less step for me!

This recipe is Continue reading

Good Eats Meatloaf

So, having a food blog creates a lot of pressure to make interesting new food all the time.  While at times, this can be fun and delicious, the other nights when my food doesn’t turn out according to plan, it can be quite stressful.  Just what I need, more stress!

Now, here’s where my meatloaf anxiety (MA as my sister would probably say) comes into play.

A long time ago, in a galaxy far, far away… Continue reading

Apple Cheddar Squash Soup

Alright people, it’s officially soup season!  It’s chilly out in Philadelphia, so I’m ready to start taking advantage and make some yummy soups.  Believe it or not, the recipe I’m sharing with you today was a recipe that Dave, my husband, made for me!  I was so impressed.  I had flagged the recipe and bought all the ingredients, and by the time I was home from work, he had already almost finished making it!  I was so happy 🙂

This soup was really delicious, and the apple and squash go so well together.   Continue reading

Hanger Steak w/ Orange-Oregano Chimichurri

How is it already the middle of November?  I can’t handle it!  Totally over the darkness I now have to drive home with.  BOO!

In an effort to brighten up your week, I wanted to share this Chimichurri recipe with you.  It’s a citrusy, delicious way to top off your steak, chicken, or really anything!  We tried this recipe back when we did our first round of the Bon Appetit Cleanse and both Dave and I just loved it.  The sauce is easy to make too, give it a try soon 🙂

Also, I can’t type “Hanger” steak without thinking of being “Hangry”… hmmm…

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Hanger Steak w/ Orange-Oregano Chimichurri
(4) Servings
Recipe from:  Bon Appetit

Ingredients:

1½ lb. hanger steak, center membrane removed, cut into 4 pieces
1 small garlic clove, grated
1 tsp. dried oregano
1 tsp. finely grated orange zest
Kosher salt
freshly ground black pepper
½ cup chopped fresh flat-leaf parsley leaves
1 Tbsp. fresh orange juice
2 tsp. vinegar (red wine, cider, or white wine)
¼ cup extra-virgin olive oil, plus 2 tsp. olive oil, divided

Directions:

  1. Remove steaks from the refrigerator 30 minutes before cooking. Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant. Mix in parsley, orange juice, and vinegar. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
  2. Season steaks all over with salt and pepper. Heat remaining 2 tsp. olive oil in a large skillet over mediumhigh heat. Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side. Let rest at least 10 minutes before slicing against the grain. Serve steaks with chimichurri.

So good!  Enjoy!  I served this steak with Sweet Potato wedges and a spinach salad.

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Butternut Baked Ziti

It’s officially fall in Philadelphia.  The leaves are turning, frost is on the ground in the morning, Uggs are pulled on over skinny jeans… and pumpkin is everywhere.  While everyone is grabbing their PSL’s this pumpkin season, I’m looking at the less popular fall favorite of mine:  Butternut Squash.  I’m a sucker for the underdog.

I’ve tried out Butternut Squash a few other times, one of my most interesting in the post Butternut Squash Tacos.

Anyway, had to share this butternut recipe with you, it’s warm and comforting and feels like fall.

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The thing about this recipe that is different for me, is that it’s actually pretty complicated compared to my normal posts.  Don’t be intimidated though, the recipe isn’t difficult… the steps are easy, it’s just that there’s a lot of them.  To keep yourself from getting overwhelmed, I recommend roasting the squash while you cook the rest of the meal, and it will break it up pretty nicely for ya.  Another tip, I also ALWAYS try and wash dishes/spoons, etc while I am cooking, so I’m not left with a bunch of pots and pans and cutting boards in the sink.   Continue reading