Buffalo Chicken Meatballs

January 29, 2013

Buffalo Chicken Meatballs – phase 1-4, makes approx. 35

2 lbs Ground Chicken Breast
1 /2 cup finely grated zucchini (approx. 1 medium, grated on the finest side of a box grater)
1/2 cup grated celery
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/4 teaspoons sea salt
3 egg whites, beaten
Olive oil cooking spray
1 cup of your favorite wing sauce such as Frank’s Red Hot
Walden Farms Blue Cheese Dressing, for dipping

Preheat oven to 350 degrees F.

In a large bowl, combine chicken, vegetables, spices beaten egg whites and 2 tsp wing sauce.  Gently mix by hand the ingredients.  Do not squeeze or over mix.

Spray a baking sheet with olive oil cooking spray.  Scoop meat mixture into 2 tbsp sized portions.  Roll portion gently between palms to form a smooth ball.  Place on baking sheet.

Bake meatballs on center rack for 15 minutes.   Remove meatballs from oven.  Pour wing sauce in a bowl and transfer meatballs to the bowl and toss to coat.  Let the meatballs sit in the sauce while you raise the oven temperature to 450.  Drain the moisture and wipe the grease from the baking sheet.  Apply a fresh coat of olive oil spray.

When oven has reached 450, give meatballs another toss in the bowl, then transfer, sauce and all to the baking sheet.  Bake, on the top rack of the oven for 12-15 minutes.

Serve with Walden Farms blue cheese dressing for dipping.

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Marinated Mushrooms

January 21, 2013

(phase1-4) serves 2

1 pound fresh white button mushrooms (bite-sized), scrubbed clean
3 tbsp extra- virgin olive oil
1/2 cup white wine vinegar
1 large clove garlic, minced
1/2 tsp sea salt
1/2 tsp crushed dried oregano
1/4 tsp red pepper flakes, crushed

Place water in a large saucepan and bring to a boil.
Trim the mushrooms by cutting off a thin slice of the stem of each mushroom. Drop the mushrooms into boiling water and reduce the heat to low. Simmer for 5 minutes; do not boil. Drain the mushrooms and cover with cold water. Let stand until cool. Drain and pat dry with paper towels.
In a large bowl, whisk together the olive oil, vinegar, garlic, sea salt, oregano and red pepper flakes. Add the mushrooms to the olive oil mixture and stir with a rubber spatula until well coated. Let stand at room temperature for 2 hours or longer, stirring occasionally (overnight is even better). TIP: You can also marinate the mushrooms in a large zip bag. You may prefer to do it this way since it’s so easy to turn the bag and redistribute the marinade.
When ready to serve, drain the mushrooms from the marinade and place the mushrooms on a platter with toothpicks for serving.

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Grilled Chicken Salad

January 21, 2013

(phase 1-4) serves 2

4 cups grilled chicken, warm
6 cups lettuce, sliced
1 roma tomato, diced
1 large cucumber, diced
1/4 cup red onion, diced
1 cup button mushrooms, chopped
1/2 tsp sea salt
1tbsp olive oil
1/2 cup Walden Farms Balsamic Vinaigrette dressing

Assemble the salad and enjoy

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Mexican Style Kabobs

January 11, 2013

(phase 1-4) serves 2

1 tablespoon olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1/4 lime, juiced
Sea salt and ground black pepper to taste
2 skinless, boneless chicken breast halves – cut into 1 inch cubes
1 small zucchini, cut into 1/2-inch slices
1 bell pepper, cut into 1 inch pieces

In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with sea salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
Preheat grill for high heat.
Thread chicken, zucchini, and bell pepper onto skewers.
Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

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