The Eat Food NOT Money Cookbook

Greek-style chicken meatballs


This recipe came from the Johnson & Johnson Company website Right@Home. I tried it and just loved it! It feeds 4.

What you’ll need:

2 pounds ground chicken
4 scallions, chopped
4 Tablespoons chopped fresh mint (or 2 Tablespoons dried mint)
1 teaspoon lemon zest, from 1 lemon
2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons olive oil
2 cups plain yogurt (low-fat or full-fat)
1/2 cup water
2 teaspoons ground cumin
3 cups cooked white or brown rice, warmed through

step 1 In a large bowl, combine the chicken, the scallions, 2 Tablespoons of the chopped mint (or 1 Tablespoon of dried mint), the lemon zest, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Mix well.

Divide the mixture equally and store half in a Ziploc® Container in the freezer or refrigerator for another meal later. Shape the remaining half into 16 one-inch-wide balls.

Note: The mixture can be refrigerated for up to two days or frozen for up to two weeks.

step 2 In a large nonstick skillet, heat the oil over medium-high heat. Add the meatballs and cook for 20 minutes or until they are cooked through and browned all over. Turn off the heat and keep the meatballs warm by covering the skillet with a lid or aluminum foil.

step 3 In a small bowl, whisk the yogurt with 1/2 cup of water, 1 Tablespoon of mint (or 1 1/2 teaspoons of dried mint), cumin, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Serve the meatballs over the rice, drizzled with yogurt sauce and sprinkled with the remaining 1 Tablespoon of chopped mint (or 1 1/2 teaspoons of dried mint).

chef’s notes

If possible, use fresh mint instead of dried, because it will yield a finished dish with a fresher flavor.

The cooked meatballs can be cooled and kept frozen in a Ziploc® Freezer Bag for up to two weeks, or refrigerated for up to two days.

Cost:
ground chicken – $2.50/lb
scallions – $2.50
lemons – $1.99/4
yogurt – $2.12
rice – $2.12
Total – $10.87

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March 10, 2009 Posted by | -chicken, MAIN DISHES | , , , , , | Leave a comment

Spinach cheese balls

These are delicious and a great way to get kids to eat their spinach!

What you’ll need:

2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 c herb stuffing mix, crushed
1 c parmesan cheese
1 c (1 stick) butter, melted
4 scallions, finely chopped
3 eggs, lightly beaten
Dash of nutmeg

Preheat the oven to 350 degrees. Combine all the ingredients and mix well. Shape into 1-inch balls. If it sticks to your hands, dampen then with water. Bake on ungreased cookie sheets for 20 – 30 minutes or until golden. Serves 10 – 12.

Note: You can freeze the balls after they are shaped and use them on a different day. Just be sure that they are covered in some way.

Cost:
frozen spinach – $1.89
stuffing mix – $1.09
parmesan cheese – $1.99
butter – $1.75/pound
scallions – $2.50
eggs – $1.09/ dozen
Total – $5.82

January 30, 2009 Posted by | -party ideas, -super snacks, -vegetables | , , , , , | 1 Comment

Baked western omelet

This is good topped with salsa and sour cream.

What you’ll need:

4 large eggs
¼ c water
4 oz cooked ham, sliced into thin strips
1 c sliced mushrooms
½ c chopped tomato
½ c chopped scallions
¼ c chopped bell pepper
1/8 tsp pepper

Preheat oven to 375 degrees. Lightly spray a 10 inch glass pie pan with non stick cooking spray. In a medium bowl, beat eggs and water with a wire whisk until well blended. Stir in remaining ingredients and pour into prepared pan, making sure to scrap the sides down. Bake 20 – 30 minutes or until eggs are set and slightly puffed and browned. Serves 4.

Cost:
eggs – $1.09/ dozen
cooked ham – $2.12/lb
mushrooms – $3.00
tomato – $1.00
scallions – $2.50
bell pepper – $0.90
Total – $8.28

December 23, 2008 Posted by | -breakfast items, MAIN DISHES | , , , , , , , | Leave a comment

Mini mushroom & sausage quiches

A whole lot of taste in a mini. It’s your choice of what type of meat to use. I like pork.

What you’ll need:

1 (8oz) roll of desired variety of breakfast sausage, crumbled
1 tsp olive oil
8 oz mushrooms, sliced
¼ c scallions
¼ c shredded Swiss cheese
1 tsp pepper
5 eggs
3 egg whites
1 c milk

Preheat oven to 325 degrees. Spray a muffin tin generously with non stick cooking spray. In a large skillet over medium high heat, cook sausage until it’s golden brown. Remove from pan and set aside. Add oil to the pan. Stir in mushrooms and cook, stirring often, until golden 5 – 7 minutes. Add the mushrooms to the bowl of sausage. Let cool for 5 minutes. Stir scallions, cheese and pepper into the sausage mixture. In a medium bowl, whisk together eggs and milk. Divide the egg mixture evenly among the prepared muffin cups. Put a heaping tablespoon of the sausage mixture into each cup. Bake about 25 minutes or until the tops are just beginning to brown. Let cool for 5 minutes. Remove from pan. Let cool. Makes 12 mini quiches.

How to…

Easily remove quiches from pan…

Place a flat pan on top of the pan of quiches and quickly flip over to remove the quiches from the pan.

Cost:
pork sausage – $1.89
mushrooms – $3.00
scallions – $2.50
Swiss cheese – $4.50/block
eggs – $1.09/ dozen
milk – $3.99/gallon
Total – $9.54

December 23, 2008 Posted by | -breakfast items, -how to..., -sausage, MAIN DISHES, TIPS | , , , , , , , , | Leave a comment