Meatballs of the chicken kind

We spent much of yesterday in the kitchen, making a salad for a potluck, and prepping some meals for the boy. And then cleaning up. Not much beats making some good food next to a beautiful girl while listening to big band music 🙂 And to top it off, C took a 2 1/2 hour nap. When was the last time that happened?

Anyway, this is about some more of his food – food designed for a little person, but perfectly suitable for a big person: chicken-avocado-corn-rice and chicken meatballs. We had about two pounds of chicken breast, which I split roughly in half.

For the first dish, I cooked the chicken, then diced into small chunks. Meanwhile, diced and sautéed a bell pepper and a carrot until tender. Added the chicken back to this mix, along with a 1/2 cup or so of corn (one ear) and 1/2 cup black beans. We also had a few avocados lying around, so I cubed two of these and added to the rest. I mixed in some fresh cilantro and pureed a whole tomato for a little sauciness, and combined with 1 cup of cooked brown rice.

The meatballs were super easy. Take the remaining chicken (about one pound), add a couple slices of well-toasted bread, a 1/4 cup soymilk (to give it some stickiness since he can’t have eggs), and some fresh herbs (I picked basil, oregano, thyme, and parsley). Pulse in a food processor until chicken is ground and all the ingredients are combined. Form into small meatballs and bake at 400 F for 8-10 minutes. Makes several dozen, depending on the size.

Some more cheap, healthy, easy to prepare meals. Just the way we like it.

The meatballs get his seal of approval.


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