Easy Chicken Meatballs

My love of meatballs is well documented at this point. I’m sure I’ve made this statement before, but it’s worth repeating. Meatballs are one of the easiest recipes to modify and I would wager there are infinite possibilities flavor and recipe-wise. They’re also easy and quick to make and can be served in a bunch of different ways. What’s not to love?? These are fairly basic, but so packed with flavor that the fact they’re also really healthy is a side note. And if you need any more encouragement to try these, my kiddo had seconds and thirds and described them as “super yummy,” requesting that I make this exact meal again “soon, like tomorrow.” Here you go.

* 1lb lean ground chicken
* 1t fine sea salt
* 1t dry mustard
* 1t paprika
* 1 egg, lightly beaten
* 3/4C panko breadcrumbs
* 2t minced garlic
* small handful fresh parsley, finely chopped
* 2T tomato sauce

Preheat the oven to 400 F, and lightly coat large baking sheet with nonstick cooking spray and set aside.

In a bowl, combine all of the ingredients and mix well by hand. Form the mixture into meatballs (this mixture makes about 15-20 meatballs, depending on size), and place then onto the prepared baking sheet.

Bake for 20 minutes, or until no longer pink in the middle.

20-Minute Dinner: Chicken and Broccoli

Okay, so chicken and broccoli isn’t the most exciting dinner, but does “20 minutes” sound amazing?! It may not sound exciting, but the homemade teriyaki sauce will change your mind. This meal is simple and quick and you probably have everything you need at home already! With a great balance of sweet and kick, there’s really no reason you shouldn’t add this to your menu. And yes I am a process editor and I just used a double negative. Anyway, here you go.

* 2 heads broccoli, broken down into small florets
* 2t minced garlic
* 1/2C low-sodium soy sauce
* 1/4C water
* 2T cornstarch
* 2T rice vinegar
* 1/4C dark brown sugar
* 1/4-1/2t crushed red pepper flakes
* 1T vegetable oil
* ~1-1.5lbs chicken breast, cut into small chunks

In a medium-sized saucepan, bring enough water for blanching the broccoli to a boil. Add the broccoli and blanch for 5 minutes. Strain the broccoli and wash it with cold water.

While the broccoli cooks, whisk together the garlic, soy sauce, water, corn starch, rice vinegar, and crushed red pepper. Set aside.

In a large wok or sauté pan, brown the chicken in the vegetable oil over medium high heat. Drain and then add the broccoli and reduce the heat to medium. Pour in the sauce and cook for about 5 minutes and allow it to thicken up, mixing the chicken and broccoli in the sauce until everything is well coated.

Serve over rice with an extra sprinkle of crushed red pepper flakes.

Easy Baked Honey Mustard Chicken

This should just go right into your weeknight rotation. Trust me. It is one of the easiest meals you’ve ever made, totally appealing to any eater you might be feeding, and so flavorful and delicious. Plus, you probably have all the ingredients on-hand already. It is savory, and moist and  juicy, and it will pair well with any vegetable or side you want to pair it with. And it’s almost no work. So what do you think? Duh! Here you go.

* 4 boneless skinless chicken breasts
* 1/2C honey
* 1/2C yellow mustard
* 1/2t Italian seasoning
* 1t garlic powder
* 1t paprika
* 1t salt
* 1/2t black pepper

Preheat the oven to 350F. Spray a baking dish with nonstick spray and set aside.

In a medium bowl, mix the honey, mustard, and seasonings together until blended.

Place the chicken breasts in the sauce to coat, and then put them in the prepared baking dish. Pour the remaining sauce over the chicken.

Bake for 30 minutes, then turn chicken over and bake for another 10 minutes or until cooked through.

That’s it! Serve over rice or cous course.

20-Minute Chicken Caprese Calzones

Our house was cold when we got home this afternoon. Cranking on the oven was the best way to warm it up. These 20-minute calzones are a short-cut, semi-homemade meal that doesn’t taste short-cut in the slightest. They are warm, and cozy and comforting. They’re hand-held, too, which is a pretty great bonus in my book. And totally kid-friendly in addition to being weeknight-friendly. The only downside is that the oven is only on for a short time. At least today it was. Here you go.

* 1/2C rough-chopped fresh basil
* 3 Roma or plum tomatoes, sliced into 1/4-in. slices
* pre-roasted or grilled chicken breast, shredded or cut into small pieces
* ~4oz. mozzarella cheese, cubed
* 1 package refrigerated pizza dough
* marinara sauce for dipping

Preheat the oven to 425 degrees F. Spray a baking sheet with non-stick baking spra and set aside.

Lay out the pizza dough on a lightly floured surface and cut it into 4 even quarters.

Place tomato slices onto the center of each crust. Top the tomatoes with chopped basil, chicken, and cheese. Fold the dough together over the filling and seal the ends with your fingers. Cut small vent holes into each calzone and place onto the prepared baking sheet.

Bake for 10-12 minutes, until golden brown. 

While the calzones bake, heat some marinara sauce on the stovetop. Serve immediately with a ramekin of warmed sauce for dipping and enjoy!