My little chick likes to eat alone, to feed me too (like, hell, I'm a little weak) so I try to make him pop for his little fingers
- 120 g chicken breast
- 1 medium carrot
- 1/2 medium onion
- 1 zucchini (200 g)
- 1 yolk
- 2 tablespoons flour
- 1 pinch of salt
- 2 wire marar
Preparation time: less than 60 minutes
RECIPE PREPARATION Meatballs with chicken breast and baked zucchini:
1. Wash the chicken breast well and let it dry on an absorbent napkin.
2. Clean and wash the carrot, dill, onion and zucchini well.
3. Finely chop the chicken breast, carrot, onion and zucchini with the food processor, add an egg yolk, 2 tablespoons flour, a pinch of salt and mix all ingredients.
4. Form the dough by hand, place them on a tray lined with baking paper and put them in the preheated oven at 170 C for 30 minutes.
All you have to do is look at how the little baby pops and hope that he will give you a little more;)
Chicken breast with spinach and mozzarella
Chicken breast with spinach and mozzarella, so tender that all you need is a fork and a side dish or salad.
Indeed, this recipe makes chicken breast, which often comes out so dry, that you can't even eat one that you will fall in love with irretrievably and will certainly enter your new list of simple dishes, fast but also very tasty.
And now I don't brag about myself, I say that because everyone who tasted it said that they never ate such a soft chicken breast made in the oven.
Fryed in a slightly crispy spinach crust with mozzarella, it is a delicacy that I invite you to make at home and you will certainly not be sorry, on the contrary you will recommend it to others. So I invite you to stay by the list of ingredients, but also the simple way of preparation.
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- 700 g boned chicken breast
- 350 g spinach
- 150 g cream of Philadelphia cheese
- 150 g mozzarella
- 100 g dried tomatoes in oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Method of preparation:
Preheat the oven to 220 degrees Celsius.
Wallpaper a large baking tray with baking paper.
We put the mozzarella on the large grater.
Cut the dried tomatoes into strips.
Cut the chicken breast pieces lengthwise in two parts, season with salt, pepper, half the amount of garlic powder and paprika on both sides.
We clean the spinach, break the stalks that are thicker, wash it and cut it into strips about 1.5 cm.
Boil the spinach for 1 minute in boiling water, then take it out and let it drain well.
Add spinach, cream cheese, mozzarella, remaining garlic powder, salt and pepper. Mix well.
Grease the tray with a little oil from the dried tomatoes. Place the chicken breast pieces on the tray, evenly divide the composition of the number of breast pieces and grease evenly.
Bake in the preheated oven for 15 minutes. Simple, tasty, healthy and quick to make. So from here I can only wish you good luck and good appetite.
We cook with love and fun! - Baked chicken meatballs
We recommend this recipe to all those who want to eat healthier, more and more satiated. To those who want to lose weight without starving or giving up culinary pleasures but also to those who want to cook something good and fast.
Meatballs have been part of Romanians' meals for a very long time. They are made from chicken, pork, mixed with beef, but also from vegetables. Serve with various garnishes and salads.
- 500 grams of minced chicken breast from the Puiul Gospodarului range
- 1 beaten egg
- Ground garlic (according to everyone's taste)
- 1 onion
- Greenery (dill / parsley)
- Salt and pepper to taste.
You still need baking paper.
After mixing the minced meat with the egg, add the onion and garlic, then, at the end, salt, pepper and greens.
Knead well until everything is incorporated and becomes a paste from which round and delicious meatballs will be formed.
These are added to the oven tray on baking paper and left to brown.
Dukan meatballs with chicken breast
A quick recipe, easy to prepare by anyone, Dukan chicken breast meatballs are really delicious.
Chicken breasted Dukan meatballs
They can be consumed in all four phases of the Dukan diet: Attack, Cruise, Consolidation and Stabilization. (Obviously, they can be consumed by those who are not on a diet, being indicated especially for children, as a healthy alternative to meatballs fried in oil.
Appetizer check with chicken breast and vegetables
Sometimes a appetizer cake with chicken breast and vegetables or other favorite combinations can get you out of the deadlock. It's the kind of dish you make and you know you're hungry.
Of course, in this salty cake you can put what you have in the fridge and it can be seasoned with the desired spices. I thought of it especially for chicken breast, because the ham variants don't really tempt me. Instead, I saw a flour recipe with goat cheese and dried tomatoes at Diva's in the kitchen.
So I hope this recipe is on your favorite appetizer list.
- 1/2 chicken breast
- 1 medium gogosar
- 10 olives
- 3 tablespoons peas (frozen or fresh)
- 3 eggs husband
- 75 ml oil
- 1 tablespoon Parmesan cheese
- 200g fat yogurt
- 200g flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Mode for preparing appetizer cake with chicken breast and vegetables:
Prepare a medium-sized cake tray. Grease well with butter and line with flour.
The oven starts at 180 degrees Celsius.
The chicken breast is cut into cubes and fried without oil in a pan that allows this. Stir constantly until lightly browned.
The donut is cut into cubes, and the olives are cut into two or three pieces. I used Kalamata olives, but the green or black ones definitely work.
Mix the eggs with the salt until they froth. Then add the oil little by little, stirring constantly. In this composition add fatty yogurt, pepper, flour and baking powder.
At the end, add the chicken breast, donut, peas, olives and grated Parmesan cheese. The composition is poured into the tray and put in the oven for approx. 30-35 minutes.
To make sure it's baked, we do the toothpick test.
When it is baked, take it out on a grill and leave it to cool. When it is cold it is cut much better.
This is an appetizer cake with chicken breast and vegetables perfect. This variant goes for the package, outings to the green grass or snacks. Also from this category I recommend spinach pies.
500 gr minced chicken breast meat
150 gr smoked chicken pastrami
4 cloves of garlic
500 gr potatoes
4 cloves of garlic
50 gr green olives
Chop the pastrami with the food processor and mix with the minced meat. Add finely chopped onion and garlic, green parsley, egg, salt and pepper, breadcrumbs. Mix well and form the meatballs, placing a cheese cube in the middle. Place in the tray on baking paper and bake until golden brown. Then place in a yena bowl, pour the tomato sauce seasoned with salt, pepper, oregano and basil and sprinkle with grated cheese. Put back in the oven for 10-15 minutes. I served the meatballs with mashed potatoes made with butter and milk in which I added minced garlic, olives and parsley to the robot.
Baked meatballs with chicken and sweet potato
Mashed potatoes with sweet potatoes? Why not? We like sweet potatoes, we like chicken, the combination is delicious!
I like meatballs, especially those cooked in the oven, because they are not greasy and because they are suitable for any meal of the day or even as a snack. They sit well in the fridge and you can eat them even cold. You can easily take them with you. In addition they fit in countless combinations, with puree, with avocado sauce, with baked vegetables & # 8230
Ever since I started my autoimmune diet, I've always had sweet potatoes in my pantry. I really like their taste and I cook them 2-3 times a week. And let me tell you a very nice thing, unlike white potatoes, they can also be eaten raw. Exact! They can be added to salads and are delicious in fruit and vegetable juices. Sweet potatoes contain vitamin A, C, B6, potassium, magnesium, beta-carotene and are useful in arthritis, ulcers, blood sugar regulation or vitamin A deficiency. You can also try the salad recipe with shrimp and sweet potato! The recipe here.
I prepared the meatballs in two variants, once with chicken breast and another time with chicken legs. But I think an combination of thighs and chicken breast would be even better. Personally, I liked the second option more, because the thighs are a little tastier and have more fat. It's ok to have more fat because we bake them and don't add oil. When I took them out of the oven they looked like this:
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Retake to the Miki
I made these meatballs in speed, I didn't stop to make them perfectly round, all the shapes came out, but they were soft, juicy and tasty :).
- 800g chicken, pork, beef etc.
- 4-5 cloves of green garlic or 5-6 cloves of garlic
- 4-5 green onions or 2 suitable onions
- 1 large potato
- 1/2 dill connection
- 1/2 bunch of parsley
- 2 eggs
- salt pepper
We wash, clean and cut the meat, garlic, onion, potato, dill, parsley and put them through the mincer in which we put the small sieve. After chopping all the ingredients, add eggs, salt, pepper and mix well until all ingredients are homogeneous. Leave everything in the fridge for 30 minutes, then with the help of your palms greased with oil, form small meatballs that you put in a tray lined with baking paper.
Put the tray in the preheated oven at 180 degrees for 30-45 minutes or until golden brown.
CHICKEN AND CHEESE CHESTNUTS
Prepare the dough first so that you can leave it in the fridge. Put the flour in a bowl and add the diced cold butter. Knead with your fingertips until you get a sandy dough. Gradually add a tablespoon of water and knead well until you get a compact dough (if necessary you can add water or not). We put the dough thus obtained in food foil and put it in the fridge for an hour.
For the filling, simmer the finely chopped or grated vegetables with a tablespoon of olive oil and a cup of water. Let it soak for about 15 minutes, filling with water from time to time when it drops completely. After 15 minutes, add the chopped chicken breast, add a little more water and leave for another 5 minutes or until all the water is gone.
Remove the dough from the refrigerator and divide it into two equal parts that we spread and divide into 6 or 8 triangles.
Distribute the filling evenly on each triangle, sprinkle with grated cheese and roll lightly.
Put the croissants in the tray on baking paper, grease them with beaten egg and sprinkle with sesame or poppy seeds.
Bake the croissants in the oven at 180 degrees C heat up and down without ventilation for about 20 minutes or until it gets a coppery shade.
POTATO PINEAPPLE WITH TUNA AND ZUCCHINI
200 g tuna fillet (fresh or organic jar)
A small red onion
Bread core (2 slices)
A tablespoon of grated Parmesan cheese (optional)
A few sprigs of freshly chopped parsley
A drop of olive oil
A little pepper
Boil the potatoes, leave to cool slightly, peel and crush.
Put a zucchini on the large grater and drain it well of the juice.
We steam the tuna if it is fresh and then we grind it with a knife.
Finely chop the onion and put all the ingredients in a bowl.
The bread (I used organic wholemeal) is crushed and put in the composition.
Mix the composition well and form the meatballs with oiled palms.
Place on a paper-lined tray and bake for 20 minutes at 180 degrees C statically and for another 5 minutes on ventilation.