Brown Butter Banana Bread

Brown Butter Banana Bread

Meal Prep Made
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Prep Time 10 minutes
Cook Time 55 minutes
Resting time 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8
Calories 260 kcal
Avg Cost Per Serving .36
Avg Recipe Cost $2.94

Ingredients
  

  • 5 Tbsp Butter
  • 3 Bananas use 4 if smaller
  • 1.5 Cups Flour
  • 1/2 Cup Sugar
  • 2 Tbs Honey
  • 1 Egg
  • 1 Tsp Baking Soda
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Salt

Instructions
 

  • Preheat the oven to 350 degrees F
  • Prepare a loaf pan by spraying cooking spray or rubbing butter all over the inside of the pan. Then sprinkle a light dusting of flour in the pan.
  • Brown the butter over medium-high heat.
  • While the butter is browning, mash the bananas in a mixing bowl (I use a simple hand masher).
  • Add the sugar to the mashed banana
  • Add egg
  • Add honey
  • Add brown butter and mix
  • In a separate mixing bowl, combine and stir most all the dry ingredients (flour, cinnamon, baking soda, and salt).
  • Mix the wet mixture into the dry until there are no traces of dry ingredients.
  • Stir just until there are no traces of dry ingredient, but do not over mix
  • Pour the mixture into your loaf pan
  • Bake at 350 degrees F for approximately 45- 55 minutes until a toothpick can be inserted in the middle and come out clean.
  • Turn off the heat and let it rest in the oven for 10 minutes
  • Remove from the oven and let sit in its loaf pan for approximately 15-30 minutes until the pan is able to be handled safely.
  • Place a wire cooling rack over the top of the loaf pan and flip the bread out of the pan.
  • Place a second wire cooling rack on the bread and flip it back over so the bread is right-side up.
  • Allow the bread to cool before cutting.
  • You can add a touch of butter to a slice while its still warm or package and freeze for another day

Video

Notes

You can add pecans or other nuts for added flavor and bulk as we did in the video. It is delish with or without it. 
Cooking time will vary by the size and amount of your bananas. .Adjust cooking times depending on the  size and shape of your pan. If using a a square baking pan cook for 45 minutes and let it rest in the oven for 10. 
When using a loaf pan it will require more like 55 minutes to cook with a rest time of 10 more minutes in the oven.
Do not overcook or the bread will be dry
Regardless  of your pan or banana size stick a toothpick in the center and when it comes out clean the bread is ready.
Why this is great for meal prep?
Slices can be frozen and reheated in the toaster oven or in a frying pan with some butter.

Nutrition

Calories: 260kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 39mgSodium: 275mgPotassium: 196mgFiber: 2gSugar: 22gVitamin A: 277IUVitamin C: 4mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!
Egg Roll Stir Fry Plated

Egg Roll In A Bowl Recipe

Egg Roll in a Bowl Recipe

A healthier version of a traditional Asian dish this stir fry has all the flavor of an egg roll without the extra carbs from the roll and calories from the deep-fried fat. You can further modify this recipe to lower its sodium or eliminate carbs based on your own dietary needs.
Some variations I have tried and liked are: add mushrooms and Zucchini noodles
No Chinese Five Spice? Thats okay add in a little Allspice and Ginger and this still tastes amazing.
This is a perfect meal-prep meal since it can be eaten reheated or served cold over zoodles.
Approximate Cost Per Serving: $1.50
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6
Calories 434 kcal
Avg Cost Per Serving $1.47
Avg Recipe Cost $8.83

Equipment

  • 1 Cutting Board
  • 1 Large Frying Pan
  • 1 Vegetable Peeler or Zoodle Tool
  • 1 Kitchen Knife
  • 1 Mesh Strainer
  • 1 Pot w Lid
  • Measuring Cups
  • Measuring Spoons
  • Spoon for Peeling Ginger

Ingredients
  

  • 3 cups Cabbage Green is best but you can mix green and purple if your prefer
  • 1 cup Carrot
  • 1/2 Cup Zucchini
  • 1/2 cup Onion
  • 2 Cloves Garlic
  • 2 Tbsp Green Onion
  • 1 tbsp Ginger Root
  • 1 Pound Ground Pork Turkey can be substituted
  • 3 tbsp Low Sodium Soy Sauce
  • 1/4 Tsp Ground Chinese Five Spice
  • 2 tbsp Brown Sugar
  • 1 tbsp Olive Oil
  • 1/4 tsp Sesame Oil
  • 1.5 cups Jasmine Rice Brown rice can be substituted
  • 2 cups Water

Instructions
 

  • Heat the olive oil in a large frying pan
    1 tbsp Olive Oil
  • Dice and Add the onion
    1 cup Carrot, 1/2 cup Onion
  • Mince the garlic and the ginger and add them to to pan, Cook for 2 minutes until you smell the aromatics
  • Julienne or Zoodle some carrots
  • Add the carrots
  • While the carrots and onion are cooking, soak and rinse the rice until the water runs clear
    1.5 cups Jasmine Rice
  • Rinse the rice until the water runs clear
  • Add the rice to a pot with 4 cups of water, (add a pinch of salt to the water) bring to a boil, stir, reduce heat to low and cover, cook until tender.
    2 cups Water
  • Once the carrots are bending when stirred
    2 Cloves Garlic, 1 tbsp Ginger Root
  • Either push the vegetables to the side of the pan or remove all ingredients from the pan and set aside in a bowl
    1 cup Carrot, 1/2 cup Onion, 2 Cloves Garlic, 1 tbsp Ginger Root
  • Place the pork in the hot pan over medium to high heat. Cook thoroughly (no pink meat). Breaking the meat into small crumbles
    1 Pound Ground Pork
  • Slice the cabbage and julienne the zucchini
  • Add the cabbage along with the reserved ingredients
    3 cups Cabbage
  • Add the brown sugar and soy sauce
  • Add a little more cabbage for crunch
  • Add the green onion
  • Add the sesame oil
    1/4 tsp Sesame Oil
  • Fluff the rice with a fork and serve the stir fry over the rice
    1.5 cups Jasmine Rice

Video

Notes

We typically use pork in this recipe, however, we have mixed ground pork and ground turkey. Ground chicken, shrimp, or tofu would also be a good main ingredient in this recipe. 
We also like to add a little bit of extra shredded cabbage that is less wilted to give it more crunch.
We garnish with green onion (optional)
Make a mason jar salad with Asian dressing, zoodles, and leftover egg roll stir fry! 

Nutrition

Serving: 5gCalories: 434kcalCarbohydrates: 47gProtein: 17gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 54mgSodium: 342mgPotassium: 446mgFiber: 2gSugar: 7gVitamin A: 3604IUVitamin C: 16mgCalcium: 59mgIron: 2mg
Keyword budget, Dinner, family, Healthy, Lunch, Pork
Tried this recipe?Let us know how it was!
11

Zucchini Bread Recipe

Zucchini Bread Recipe

Meal Prep Made
What a great way to get some greens in on your first meal of the day! This bread is so flavorful!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 294 kcal
Avg Cost Per Serving .48
Avg Recipe Cost $4.37

Equipment

Ingredients
  

  • 1.5 Cups Zucchini 1 large or 2 small zucchini
  • 1/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1.5 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 2 Tsp Ground Cinnamon
  • 1/2 Tsp Salt

Instructions
 

  • Preheat Oven to 350F
  • Spray a 8X4 loaf pan with cooking spray or grease all over with butter
  • Wash your zucchini
  • and grate your zucchini leaving the skins on
  • In a large bowl combine 1/4 cup sugar
  • Add the 3/4 brown sugar
  • Add the 2 tsp of cinnamon
  • Add the 1/2 tsp backing soda and 1/2 tsp baking powder
  • Add the cup and a half of flour
  • Whisk together making sure you do not have any large lumps of sugar
  • Add the eggs
  • Add the oil
  • Add the vanilla
  • Stir well until you see no more dry ingredients
  • Add the zucchini and mix
  • Pour the batter into the loaf pan
  • Bake for 60-65 minutes until done
  • at 60 minutes Insert a tooth pick into the middle of the bread, it should come out clean. If not, return to the oven and cook for 5 more minutes and repeat the toothpick test. If you are using a 9X5 Loaf Pan check it at 55 mins
  • Cool in the pan for at least 15-20 minutes before flipping on to a cooling rack

Video

Notes

You can add nuts or chocolate chips as a variation 
To reheat we like to place in a pan or toaster oven with a pad of butter 

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 235mgPotassium: 117mgFiber: 1gSugar: 24gVitamin A: 95IUVitamin C: 4mgCalcium: 45mgIron: 1mg
Keyword breakfast, dessert, family, Sweet
Tried this recipe?Let us know how it was!
Green Salad w Chix

Mason Jar Green Salad w Chicken Recipe

Mason Jar Green Salad w Chicken Recipe

Meal Prep Made
I hardly think that anyone needs a recipe to make a salad, however we know when trying to eat Keto even a salad can be challenging. We put in all our favorites veggies and some grilled chicken.
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Prep Time 5 minutes
Course Lunch
Servings 1
Calories 152 kcal
Avg Cost Per Serving $2.17
Avg Recipe Cost $2.17

Ingredients
  

  • 1 Cup Lettuce
  • 1/4 Cup Spinach Leaves
  • 1/4 Cup Zucchini
  • 1/4 Cup Broccoli
  • 1 Ounce Radish
  • 1/2 Ounce Carrot
  • 1 Cup Pre-cooked Chicken

Instructions
 

  • Wash your lettuce, set aside to dry
  • Wash Your zucchini, set aside to dry
  • Wash your broccoli radishes and carrot, set aside to dry
  • If you are using bagged spinach and it is triple washed already there is no need to wash it.
  • Remove your pre-grilled chicken breast from the fridge and slice it into long strips
  • Pour your favorite low carb salad dressing in the bottom of the mason jar
  • Peel and slice the carrot
  • Add the sliced carrots and the radishes to the bottom of the jar as these will not absorb the dressing as much as the other veggies.
  • Slice the broccoli in bite sized pieces and add it to the jar
  • Place the spinach and the lettuce on top
  • Then add your sliced chicken
  • Place the lid on the jar but do not shake it up.
  • When ready to eat she the jar with the lid on and pour onto a plate or bowl.

Notes

You may also add your favorite cheese to make the salad even heartier. 
Nutritional information for salad dressing not included in totals -Use your favorite low carb salad dressing and add any additional data. 
In the plated photo we garnished our salad with tomato and olives for color- This was not included in nutritional information.

Nutrition

Calories: 152kcalCarbohydrates: 7gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 82mgPotassium: 510mgFiber: 3gSugar: 4gVitamin A: 3714IUVitamin C: 36mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!
1

Asian Chicken Lettuce Wraps Recipe

Asian Chicken Lettuce Wraps Recipe

Meal Prep Made
These are just like the ones you may find on the menu at your favorite Asian restaurant. You have been warned they are addictive.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 4
Calories 451 kcal
Avg Cost Per Serving $2.48
Avg Recipe Cost $9.93

Equipment

Ingredients
  

  • 1.5 Lbs Ground Chicken
  • 1/2 Onion
  • 2 Carrots
  • 1/2 Cup Water Chestnuts
  • 3/4 Cup Hoisin Sauce
  • 1 Tbsp Fresh Ginger
  • 1 Boston Lettuce
  • 1 Tbsp Olive Oil
  • 1 Tbsp Garlic
  • 2 Tbsp Sriracha Sauce
  • 2 Green Onions
  • 3 Tbsp Low Sodium Soy Sauce
  • 1 Zucchini

Instructions
 

  • Wash and peel the carrots
  • Chop 1 of them and zoodle or peel the other and set aside. One is for the mixture and one is for the topping
  • Zoodle or Julienne the Zucchini
  • Wash and chop the green onion and set aside
  • Rough chop the onion
  • Heat a frying pan with oil on medium/ high heat,  add onion and the chopped carrots. cook for approximately 3 minutes
  • Reduce the heat to medium and add the garlic and ginger to the mixture and cook for 3 minutes.
  • Add the ground chicken and cook thoroughly for 10 minutes.
  • Add the Soy sauce, Hoisin sauce, Sriracha sauce and Water Chestnuts, cook for another 5 minutes.
  • Spoon the mixture into the lettuce wraps
  • Place the carrots and green onions on the top of the wrap for crunch

Video

Notes

If this is your dinner meal you may want to consider adding 1/8 of a cup of rice to each lettuce wrap. 
Leftovers the meat mixture and rice freeze well! 
This is Nicole's video of her recipe, ours varies slightly- still the same great flavor,

Nutrition

Calories: 451kcalCarbohydrates: 37gProtein: 34gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 148mgSodium: 1354mgPotassium: 1304mgFiber: 5gSugar: 19gVitamin A: 6559IUVitamin C: 8mgCalcium: 68mgIron: 3mg
Tried this recipe?Let us know how it was!
Caprese Fritata

Tomato Caprese Frittata Recipe

Tomato Caprese Frittata Recipe

Meal Prep Made
So light and simple, yet so flavorful!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 324 kcal
Avg Cost Per Serving $1.39
Avg Recipe Cost $8.38

Equipment

Ingredients
  

  • 6 Eggs Medium
  • 1/4 Cup Milk
  • 1.5 Cups Cherry Tomatoes
  • 8 Ounces Mozzarella Cheese Fresh
  • 2 Tbsp Parmasean Cheese
  • 1 Cup Fresh Basil
  • Cooking Spray
  • 1 Pinch Salt and pepper

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Spray cooking spray in the pan to coat all the inside
  • Wash and dry the basil
  • Chop the basil
  • Cut the mozzarella into chunks if not using pre-shredded
  • Add the eggs to the mixing bowl
  • Add the milk to the eggs
  • Add salt and pepper
  • Whisk together
  • Pour the eggs into the prepared pan
  • Add the cherry tomatoes to the pan
  • Add the mozzarella cheese
  • Add half the basil and reserve half for plating
  • Add the parmesan cheese
  • Cook for 30 minutes or until the egg has set

Video

Notes

The video in this recipe is an older one I made for Love of Food. It really needs to be remade and will be soon- the content however is still relevant and this recipe rocks!

Nutrition

Calories: 324kcalCarbohydrates: 4gProtein: 25gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 279mgSodium: 572mgPotassium: 247mgFiber: 0.3gSugar: 2gVitamin A: 1237IUVitamin C: 9mgCalcium: 438mgIron: 2mg
Tried this recipe?Let us know how it was!
Chunky Chix Taco Close up

Chicken Breast Taco Bowl Recipe

Chicken Breast Taco Bowl Recipe

Meal Prep Made
This bowl comes togethers so easily when you are making other dishes. Even faster if you have pre-cooked chicken breast. If you are pre-cooking peppers and onions, all you will have to do is drain your beans, add cheese and salsa over some lettuce and you are ready to enjoy some Mexican flavors.
Even when making from scratch this salad comes together quickly in under 30 mins
Print Recipe Add to List
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 2
Calories 792 kcal
Avg Cost Per Serving $4.27
Avg Recipe Cost $8.56

Equipment

Ingredients
  

  • 1 Lb Chicken Breast
  • 8 Oz Black Beans canned
  • 3/4 Cup Cheddar Cheese
  • 1 Cup Lettuce
  • 1 Poblano Pepper
  • 1 Jalapeno Pepper
  • 1 Onion
  • 1/2 Cup Salsa prepared
  • 1/2 Tsp Chili Powder
  • 1/4 Tsp Cumin
  • 1/8 Tsp Cayenne Pepper
  • 1/4 Tsp Salt
  • 1 Lime
  • 1/2 Avocado

Instructions
 

  • Trim and slice the chicken breast into bite sized cubes set aside
  • Wash peppers, avocado, lime, and lettuce
  • Rinse the black beans
  • Rough chop peppers and Onion
  • Add olive oil to a frying pan over medium high heat
  • When the pan is hot add the chicken, and stir
  • Add your salt and dry seasonings to the chicken
  • Add peppers and onion to the pan with the chicken
  • Cook until chicken temp reaches 165°F
  • Remove cooked ingredients to a bowl to cool
  • Assemble the salad starting with the lettuce first
  • Add the cooked ingredients
  • Add the black beans, cheese, and avocado
  • Add the salsa
  • Add the cilantro and squeeze the lime

Video

Nutrition

Serving: 2gCalories: 792kcalCarbohydrates: 50gProtein: 75gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 202mgSodium: 1371mgPotassium: 2000mgFiber: 18gSugar: 8gVitamin A: 1724IUVitamin C: 80mgCalcium: 507mgIron: 5mg
Tried this recipe?Let us know how it was!
20230424_161444

Pretty Purple Cabbage Soup Recipe

Pretty Purple Cabbage Soup Recipe

Meal Prep Made
This soup is not only a beautiful shade of purple but scrumptious. It takes you back to the flavors of the Pennsylvania Dutch country where you ate the best German cuisine. Or perhaps it is reminiscent of the last St. Patricks Day feast or an old fashioned New England boiled dinner. All packed in a beautiful soup! It can be made all Vegan with Vegetable Stock or Water, or add in some bacon bits and chicken sock for a flavor twist. We share 2 methods to make this delicious pretty soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
Servings 6
Calories 158 kcal
Avg Cost Per Serving .67
Avg Recipe Cost $4.06

Equipment

Ingredients
  

Simple Method

  • 4 Cups Purple Cabbage
  • 1 Onion
  • 2 Medium Potatoes
  • 3 Tbsp Butter
  • Salt to Taste

Method #2

  • 16 Ounces Chicken Stock
  • 4 Cups Purple Cabbage
  • 1 Onion
  • 3 Tbsp Butter
  • Salt to Taste

Instructions
 

Simple Method

  • Wash the cabbage and potato
  • Peel and chop the potato
  • Slice and chop the purple cabbage
  • Peel, slice and chop the onion
  • Place in the stock pot and cover with water
  • Cook until all vegetables are very soft
  • Blend with the immersion blender to blend the soup until creamy
  • Add the butter
  • Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess

Method #2

  • Wash the cabbage and potato
  • Peel and slice the potato
  • Peel and slice the onion
  • Place it in the food processor and pulse a few times
  • Melt 2 tbsps of butter in the bottom of the sauce pan
  • Add in your vegetables and cook until everything is glistening
  • If you need the 3rd Tbsp of butter when sauteeing add it, if not wait until the soup is blended and then add it
  • Add in the vegetable or chicken stock
  • Cover and cook until all vegetables are soft
  • Use the immersion blender to blend the soup until creamy
  • Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess

Video

Notes

We garnish ours with a little bacon bits, pumpkin seeds, and a dollop of sour cream or yogurt. We found by adding a little pad of butter on top as you serve it also adds a nice flavor and smooth mouthfeel. 
We have made this recipe twice using different methods, for us the simpler method was the best- We simply sliced the vegetables and cooked them in water- then blended it. The result was fantastic with little to no effort. 
The second time we made it the soup was still very good, but we processed the vegetables, sauteed them, and added the vegetable stock- then blended it.  What we noticed was the color was a bit less vibrant and the taste was not as straight forward as it was when we made the simpler version.
We noticed the simple method made a darker purple soup shown in the featured photo. Method #2 the soup was a lighter purple color
Either method you select, you will have an amazing soup! 

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 174mgPotassium: 551mgFiber: 3gSugar: 5gVitamin A: 841IUVitamin C: 49mgCalcium: 43mgIron: 1mg
Keyword Cabbage, Purple, Soup
Tried this recipe?Let us know how it was!
20230317_165127

No Knead Bread Recipe

No Knead Bread Recipe

Meal Prep Made
This rustic bread recipe never fails! You don't even have to knead it. All you need to do is make sure you have a dutch oven big enough to fit the loaf and enough time to let the dough rise. We often serve this with soups or stews. You entire family will love it and it will impress your friends.
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Prep Time 2 hours 30 minutes
Cook Time 42 minutes
Cooling Time 15 minutes
Total Time 3 hours 27 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 245 kcal
Avg Cost Per Serving .24
Avg Recipe Cost $1.49

Equipment

Ingredients
  

For the Dough

  • 3 Cups Bread Flour
  • 2 Tsp Instant Yeast
  • 2 Tsp Kosher Salt
  • 1.5 Cups Very Warm Water

For Shaping the Dough

  • 1.5 Tbsp All Purpose Flour
  • 1 Sheet Parchment Paper

Instructions
 

Mixing the Dough

  • In a large mixing bowl add the 3 cups of bread flour
  • Add the Instant yeast
  • Add the salt
  • Whisk it all together
  • Run the tap water until very warm, not hot- the temp of a very warm bath, add it to the flour mixture
  • Stir all the ingredients together, a wooden or heavy plastic spoon works well

Rising

  • Place a warm damp towel over the bowl in a warm area of the house.
  • After 1 hour check on its progress it should be rising some by now, if not you may have a yeast issue or a temperature issue. You can try moving it to a better spot and or add a different yeast. Because sometimes yeast has died.
  • Once you can confirm it is rising let it sit for another hour, it should be twice its original size. If you do not have time to bake it now, you can place it in the fridge. (it can stay safely in the fridge for the next 72 hours) Some people say this actually improves the breads flavor.

Heating The Oven and Dutch Oven

  • Preheat the oven to 450 degrees F
  • This next step is critical to your breads out come. Place the empty dutch oven with the lid on in the oven for 30 minutes

Shaping and Cooking The Bread

  • Sprinkle your work surface with the 1 Tbsp of all purpose flour
  • Dust the top of the dough with the 1/2 Tbsp of flour
  • Scrape your dough from the bowl and turn onto the floured surface
  • Fold your dough about 6 folds to form the best circle shape you can- do not get hung up on it being perfect this is a rustic loaf
  • Move the dough onto the piece of parchment paper by flipping onto the middle of the paper . You can reshape here a little, if need be.
  • Carefully remove the pipping hot dutch oven and place it on top of your stove.
  • Carry the dough on the parchment paper and place it on the dutch oven. Try to get all the paper inside the pot
  • Place the cover on the dutch oven
  • Cook for 30 minutes with the cover on
  • Remove the cover and cook for an additional 8-12 minutes to reach the desired color and crust
  • Cool on a rack for 15 minutes before slicing
  • Slice into nice big chunks

Video

Notes

When you are making the dough it should be very sticky if it is not you can add a tablespoon of warm water
Conversely if it is too runny you can add a tablespoon of bread flour
If your yeast dies you can use a new batch of instant yeast or if you have some fast acting dissolve it in warm water and once you can smell a beer like smell ( that is the yeast) you can add it to your old dough. There is "no need" to start the whole dough over . Ha, lol see what I did there?

Nutrition

Calories: 245kcalCarbohydrates: 48gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 778mgPotassium: 103mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Keyword bread
Tried this recipe?Let us know how it was!
Lebanese Chicken Meatballs

Mediterranean Chicken Meatball Recipe

Mediterranean Chicken Meatball Recipe

Meal Prep Made
These are called Kafta or Kofta depending where in the Mediterranean you are. They are usually shaped more like a sausages or little footballs. We are putting our own spin on them and making them into round meatballs. These can be served with Tzatziki or Hummus or with a Greek Salad and, or some grains. The Lebanese 7 spice make these taste amazing and so different from a traditional Italian meatball. We even freeze them for meals on nights that we won't have time to make them. They freeze quite well.
Print Recipe Add to List
Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 160 kcal
Avg Cost Per Serving 1.11
Avg Recipe Cost $4.46

Equipment

Ingredients
  

  • 1/2 Lb Ground Chicken
  • 2 Tbsp Parsley
  • 1 Tbsp 7 Spice Ground Cinnamon, Allspice, Coriander, Allspice, Nutmeg, Cumin and Black Pepper
  • 1/4 Onion
  • 1/2 Tsp Salt
  • 2 Tbsp Mint
  • 1 Pinch Red Pepper Flake
  • 1/2 Cup Bread Crumbs
  • 1 Egg Yolk

Instructions
 

  • Pre-heat the oven to 350 degrees F
  • Place a cooling rack directly on a baking sheet
  • Place the onion in the food processor
  • Add the parsley
  • Add the mint
  • Add the red pepper flake
  • Add the 7 spice and salt
  • Pulse until everything is chopped and incorporated
  • Add the ground chicken
  • Add the egg
  • Pulse until mixed, do not over process
  • Add 1/4 of the bread crumb and test the stickiness of the mixture. If it is too sticky to roll, add the other 1/4 of the bread crumbs
  • Remove the blade from the food processor and scoop one small handful at a time, roll the meat into balls by cupping the meat and moving both hand in opposite directions over the meat.
  • Place each ball approximately an inch apart to allow air to circulate around the entire surface.
  • Place in the oven and bake for approximately 20-25 minutes depending on the size of your balls. Internal temperature must reach 165 degrees F for the balls to be cooked properly.
  • Remove from the oven and place on your serving tray or plates

Video

Notes

We served these with homemade hummus and pita. These would be good with Tzatziki sauce or a Greek salad.
If freezing place cooked and cooled meatballs on a sheet pan and freeze. You can then add the individual balls to a large bag or freeze in individual containers with other freezable prepped items.  We froze a pepper salad the meals and it was a great addition. 

Nutrition

Calories: 160kcalCarbohydrates: 12gProtein: 13gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 97mgSodium: 462mgPotassium: 405mgFiber: 2gSugar: 1gVitamin A: 1034IUVitamin C: 6mgCalcium: 51mgIron: 2mg
Keyword chicken, easy, family, Healthy, Mediteranean
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