15 January 2014

Chicken meatball wrap

Chicken meatball recipe: 2 boneless skinless breast (app 1lb)5 oz frozen spinach, thawed and all moisture squeezed out
6 tbsp egg whites
1/4 cup of Parmesan cheese
1 tbsp oregano
1 tbsp basil
1 tbsp parsley
1/2 tbsp garlic powder
1 teaspoon of salt

preheat oven to 400 degrees
Cut up chicken into 2 inches pieces, put in food processor.  Put everything else BUT egg whites in food  processor and pulse until able to grind meat then process until almost all blended then add egg whites.

I used a ice cream scoop to make the balls and ended up with 18.  bake on a parchment lines baking sheet for 20, turn over and bake another 10 and they should be done.  serving size for the wraps are 3 meatballs (102 calories) and total calories for the wrap is 319 using Flatout bread light, spinach, Kraft Parmesan, and Fat Free mozzarella.  I used Meijer naturals crushed tomatoes and added spices and some stevia.

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