Chicken Zucchini Bites

Every time my husband searches for a recipe online he gets frustrated by blog posts that lead off with a three thousand word story that usually has nothing (or little) to do with the actual recipe being posted. He then is forced to scroll and scroll and scroll – through text and pictures – to the very bottom of the blog post where the actual recipe resides.

In deference to my husband, please see up front the super simple recipe for these super simple (and delicious!) chicken zucchini bites. You’re welcome.

(For those of you still looking for a story, keep reading!)

chicken zucchini bites | bearfamilystrong.com

Chicken Zucchini Bites

makes 12-15 bites

WHAT YOU NEED:

1 lb ground chicken

2 medium zucchini, grated

1/2 onion, grated

1 tbsp cumin (optional)

1-2 tsp garlic salt (to taste – I used Trader Joe’s garlic salt grinder)

black pepper, to taste

WHAT YOU DO:

Preheat oven to 375. Grate your zucchini and onion – I used a food processor and did both together. Once the vegetables are grated, wring out the excess moisture. I did this by dumping the veggies into a clean dishtowel and then squeezing all the extra water out. Trust me – this step is important if you want your zucchini bites to hold together!* In a bowl, combine all ingredients and mix well. Form 12-15 balls and place on a baking sheet – don’t beat yourself up too much if they look more like odd lumps, this is because of the stickiness of the dough. Bake at 375 for 12-15 minutes, flipping them halfway through.

*NOTE: You don’t necessarily have to wring out the excess water from your zucchini/onion mixture, but if you don’t the meat “dough” will be super sticky and it will be much harder to form meatballs. When I first started playing around with these I did NOT wring them out and had to use muffin tins for the meatballs because I couldn’t get the mixture off my hands. That said, they still tasted delicious!

chicken zucchini bites | bearfamilystrong.com

There’s not much of a story to these cute little chicken zucchini bites really. Each week I like to have a few easy to grab, pre-cooked proteins on hand for work lunches or snacks, and some sort of meatball or patty usually makes an appearance. I had seem some version of chicken-zucchini meatballs on Pinterest and as it just so happened, I had ground chicken and zucchini in my fridge this week. Thus, these babies were born.

Because zucchini holds a lot of water (even after wringing most of it out), these meatballs stay moist, even after a couple of days in the fridge. They were delicious straight out of the oven (served with a side salad and topped with guacamole, as it happened), but they tasted just as good – if not better – served cold. Many times I find my turkey or beef meatballs can dry out pretty quickly but these retained the moisture from the zucchini, keeping them juicy and delicious. I packed two of them as a snack for my husband the other day and he liked them so much he turned around and finished off the rest with lunch.

Enjoy!

chicken zucchini bites | bearfamilystrong.com

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Easy Turkey Salad (in a bell pepper “bowl”)

I love green salads and will typically take one for lunch every day, but they do get old after a while. Especially during a Whole30, when variety can be the difference between completing 30 days with minimal stress or falling face first into a box of doughnuts. Another one of my lunch staples is chicken, egg, or turkey salad made with homemade mayonnaise, and instead of the same old bed of greens, one day I decided to change it up by using a fresh bell pepper as a “bowl” – and this lovely little lunch was born!

bearfamilystrong.com | turkey salad

WHAT YOU NEED:

serves one, but easily multiplied

all ingredients are to taste

1 bell pepper (any color, pick your favorite)

grilled turkey breast, chopped

homemade mayonnaise

diced celery

diced apple (I used about two wedges of a cored and sliced honeycrisp apple)

dried currents or cherries (no sugar added)

slivered almonds

tumeric

smoked paprika

salt and pepper

WHAT YOU DO:

Basically, dump everything into a bowl and mix well. Taste and adjust seasonings as necessary. Cut off the top of your bell pepper and scoop out the ribs and seeds, making a nice “bowl”. Hint: when picking out a bell pepper, find one with a relatively flat bottom that will stand on it’s own as your “bowl”. Fill your pepper bowl with salad and voila!

bearfamilystrong.com | turkey salad

Although it’s nice to use a bell pepper to stand up, it’s not strictly necessary and to be honest, it was more for presentation than anything else. You can always just slice up your bell pepper into thick strips and “scoop” your salad into them. While I did throw the entire turkey filled pepper into a tupperware and took it to work a is, I ended up cutting the pepper into scoops and eating it that way.

If you’re taking this to work for lunch, as I did, I’d also recommend bringing some additional snacks as a supplement. I packed baby carrots and some macadamia nuts for the extra veggies and protein. In any case, this was a delicious change to my tried and true “grilled chicken breast over mixed salad” lunches.

Plus, it just looks so pretty!

Enjoy!

bearfamilystrong.com | turkey salad

Foodie Flattery: Whole30 Breakfast Casserole by The Paleo Running Momma

This casserole contains sweet potato, roasted brussels sprouts, and caramelized onions…and my nine year old son inhaled it. Seriously, that’s how good this casserole is.

bearfamilystrong.com | breakfast casserole

In preparing for our latest round of the Whole30, I’ve been spending some time on Pinterest looking for inspiration. I feel like I used to be a lot better at planning, creating, and cooking good meals for our family, but somehow over the past year that changed. We ended up ordering out a lot, and more often than not I end up making quick and easy foods full of quick carbs, added sugar, and unnecessary fat. Don’t get me wrong, all of the aforementioned foods taste extremely good, but judging by the extra weight I’ve been carrying around and my complete lack of energy…I knew it was time for a reset.

Anyway. I need to be honest and say that even if I wasn’t doing a Whole30 I’d still make this casserole again. And again. And although it’s technically labeled a “breakfast” casserole (probably because of the egg), my son ate this for dinner the first night I made it and the husband wanted to do the same. (He would have, except that he had a pot of white chicken chili simmering on the stove at the same time.)

This 9×13 pan of deliciousness consists of a bottom layer of roasted sweet potato, topped with roasted brussels sprouts, caramelized onion, crispy bacon, and covered with an egg-coconut milk-nutritional yeast mix that turns this casserole into a light and fluffy eggy delight. The combination might sound weird but trust me, yum.

The Paleo Running Momma comments that you could absolutely play around with the vegetables in this casserole, and I totally agree. Granted the sweet potato and brussels sprouts combination was to DIE for in my family, but I’m already imagining a version with sausage, red pepper and spinach; or crispy prosciutto, broccoli and onion…the list goes on.

This casserole turned out to be a total win for the Bear Family and this recipe will definitely make an appearance during the Whole30 – for breakfast, lunch, and dinner.

Check out PRM’s post for the original recipe here!

bearfamilystrong.com | breakfast casserole