Meatballs just got a little more grown up! And healthier!
(An easy way to sneak greens into your family’s meals!)
(Or 3 if you’re really hungry!!
For the meatballs:
First wilt 100g spinach in a pan. Then allow to cool, squeeze out the liquid, roughly chop and set aside.
Then mince 450g chicken (ideally thighs) and two garlic cloves in a food processor. (Don’t be afraid of the raw garlic! :))
Then season the chicken mix with 1/4 tsp of salt and pepper, 1 tsp oregano and stir in the spinach.
Line a baking dish with greaseproof paper and spray with frylight. Roll chicken into 16 meatballs and place in the dish.
Bake at 200 degrees for 30 minutes.
Meanwhile prepare the sauce:
Sauté one finely chopped onion and one garlic clove.
After the chicken has cooked for 30 minutes remove from the oven. Removing the greaseproof paper!!!
Toss the meatballs with the sautéed onions, 2 tins of chopped tomatoes, 1/4 tsp of salt and pepper, 1 tsp of oregano and 1 tsp of sweetener (or honey if you don’t like sweetener – but don’t forget to count the syns).
Cover, and bake for a further 30 minutes.
Great for batch baking and freezing.
Syn free on the Slimming World plan.
Line a small baking tin with greaseproof paper and then cover with thin slices of turkey or ham.
Chop a couple of spring onions and scatter them on the turkey.
Then place lots of asparagus tips on the turkey.
Beat three eggs with salt and pepper and pour over the asparagus.
Bake on a medium heat for 40 minutes.
Yummy hot or cold!
Juice of half a lemon
1 garlic clove crushed
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp paprika
Pinch of cinnamon
Pinch of salt
Chop up 2 boneless, skinless chicken thighs and toss in marinade mix. Leave to marinade for an hour or two.
Cook on a griddle pan (or frying pan) or on the BBQ.
I loved these syn free kebabs… I used turkey, but I’m sure it would work with any white meat. They would taste great on the BBQ too… but half cook them in the oven first to make sure they don’t fall apart.
In a food processor blitz:
2 garlic cloves
Juice and zest of 1/2 lime
Handful of coriander
3 spring onions
1 egg yolk
Pinch of salt
Wet your hands then mold into two kofta shapes around wooden skewers.
Spray a baking sheet with frylight and cook at 200 degrees C for 40 minutes.
Remove the skin off two chicken thighs and place in a baking dish.
Pour over half a portion of homemade enchilada sauce and 2 tsp of liquid smoke if you have it. Such as this one.
Place in a 200 degrees C oven and bake for 45 minutes. Then remove from the oven and cut the chicken off the bone, shred the meat and mix it in the sauce.
– Spoon into a roasted pepper
– Serve in a wrap
– Serve with rice and refried beans
– Serve over a baked potato