Homemade Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 1 egg
• 1/2 c. shredded Parmesan cheese
• 1/2 c. chopped spinach (optional)
• 1/2 c. panko bread crumbs
• 2 Tbs olive oil
• 1/2 tsp. garlic salt
• 1/4 tsp. salt or to taste
• 1/2 tsp. onion powder 
• 1/8 tsp. pepper or to taste

Directions

1. In a medium sized bowl, combine all ingredients until well incorporated. Add two tablespoons of olive oil to the mixture to prevent dryness
2. Using a cookie scoop, scoop out mixture and form into balls 
3. Preheat oven o 400F
4. Bake meatballs for 25 minutes or until internal temperature is 165F 
5. Serve with spaghetti and red sauce, alfredo or even rice

Notes

• Don’t overcook these! Depending on your oven cook times may vary. The size of your cookie scoop may also play a factor. Just check it frequently and you should be good to go!
• Don’t have an air fryer or oven? Just form these into thin patties and cook them in a little olive oil! Tastes great as well!

Source
https://easytoddlermeals.com/homemade-chicken-meatballs

Creamy Lemon Salad Dressing

Ingredients

• 2 Tbsp Mayo
• 2 tsp Dijon Mustard
• 2 Garlic Cloves Fresh squeezed lemon juice- 2 lemons
• 1/2 tsp Salt
• 1/2 tsp Fresh ground pepper
• 1 cup extra light olive oil 1/2 cup parmesan cheese

Directions

1. Combine all ingredients and SHAKE!

Notes
Great on dark greens and brussel sprouts

Source
http://shopthebuyguide.com/blog//kale-salad

Homemade Artisan Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon yeast (Active Dry Yeast)
• 1 1/2 to 2  cups room temperature water (start with 1 1/2 cups)

Directions

1. Mix the flour, salt, and yeast until combined.
2. Add in the water in a large bowl (start with 1 1/2 cups then add more until it isn’t dry, but you don’t want it too wet).
3. Cover with a plate or plastic wrap and let sit for 8 to 24 hours (on the kitchen counter). Then degas, by stirring it once to get the air out.
4. Grease your bread pan with oil or butter (coating with flour helps it to not stick).
5. Place bread dough in your baking pan and let it rise for an hour covered with a dish towel.
6. Bake at 400 degrees for 30 minutes covered with tin foil, then 10 minutes uncovered until golden on top (best to “tent” the tin foil so it doesn’t stick to the baking bread).

Add-ins
Cranberry Hazelnut Bread
Before you add the water mix in- 1/2 cup dried cranberries 1/2 cup chopped hazelnuts

Cheese Bread
1/2 cup shredded cheddar cheese (Kerry Gold, use micro plain)

Rosemary
A handful of freshly chopped rosemary, top with flaked sea salt

Cinnamon Raisin
1/2 cup raisins, 2 teaspoons cinnamon

Source
https://nestingwithgrace.com/homemade-artisan-bread-easy-recipe

Easy Sesame Pasta Salad

Ingredients

• 1/2 cup sesame oil
• 1/2 cup low sodium soy sauce
• 1/2 cup honey
• 2 tsp ginger paste from a tube
• 2 cloves of garlic, minced (frozen)

Directions

1. Combine first five ingredients, shake well
2. Pour over warm pasta

Notes
Can easily add chopped baby spinach, green onions, bell peppers, stir-fry veggies, etc.

Source
https://easytoddlermeals.com/asian-inspired-bow-tie-salad/

Frozen Limonana

Ingredients

• 3/4 cup freshly squeezed lemon juice, from around 3 lemons
• 1/2 cup loosely packed mint
• 6 Tbsp sugar
• 1 cup water
• 4 cups ice cubes

Directions

1. Combine water, sugar, and half of the mint leaves in a small saucepan.
2. Bring to a boil, stirring until sugar dissolves.
3. Simmer for 1 minute.
4. Remove from heat and let syrup steep, about 30 minutes.
5. Discard the mint leaves and refrigerate the syrup to let it cool.
6. Combine the mint simple syrup, the rest of the fresh mint leaves and the fresh lemon juice in a blender.
7. Blend at high speed until well mixed.
8. Add the ice and blend until the ice is thoroughly crushed.
9. Pour into glasses and serve immediately.

Source
https://www.myjewishlearning.com/the-nosher/frozen-limonana-the-israeli-slushie-your-summer-needs