Here we go again!
Even though I wasn’t actively doing a Whole30 recently, I still asked myself a few questions before I ate something: Is it healthy? Is it Whole30’ish? Is it Paleo? Is it healthy?? Yes, twice I asked myself that question.
That kind of puts me WHERE I want to be eating … I just wish I could truthfully say that I eat that way 100% of time … instead of 75% … or maybe 70%. If only beer was Whole30/Paleo, I’d have it made.
Oh … yeah, them stupid frosted sugar cookies too … that would be nice.
So. That brings us to this recipe. All I had to pick up was the zucchini.
Yes, zucchini. With ground chicken. And garlic, salt and pepper, cumin and a little olive oil.
Weird. Even weirder is that Hubby liked it. You know he doesn’t do squash AT ALL! But he ate this. And was ok with it. I guess, maybe, he’s showing support … or maybe he was just freakin hungry? 🙂
Whatever, I don’t care, he ate it and did not complain. Of course, he was asking if we could make some rice to go along with it. I told him we could, but I didn’t want rice … so I had a nice baby lettuce salad with my prized Tessemae’s Lemon Garlic Dressing. OH NOTE: Publix sells Tessemae’s now … so I grabbed the big clamshell of salad and then noticed that only the RANCH was available … like WTF? So I tracked down the produce gal and she was like NOPE, we can’t keep that in stock it sells out fast. Ahem, if I’m going to have a ranch dressing that’s Grain & Dairy Free, I’m making it myself 😉
Ok … back to this recipe (sorry, got off on a small rant there) …
1 pound ground chicken (freezer, for quite a while) – I just picked some up at Target a few weeks ago marked down to $1.59 per one pound package! Score!
2 small zucchinis, shredded (2 cups worth) (picked up at Winn Dixie)
3/4 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 clove of garlic, minced
3 green onions, greens only, finely sliced (ALDI)
handful of cilantro chopped (ALDI)
Turn oven on to 400 degrees. Grab a baking sheet and line with parchment paper.
Toss everything in a bowl and mix it up. It will be very wet.
Make yourself some smallish balls (I tried to use my scoop thing but it just wasn’t working) and place on the tray. Leave a little space between them all.
Drizzle a little olive oil over the top of the meatballs and bake at 400 degrees for about 25 minutes. Once cooked through, remove and let cool a little. *I’ve got some chili pepper infused olive oil that I’m going to use the next time for a little bite!
Grab the smallest one you can find, and tentatively take a small bite. I was seriously thinking they were going to taste like crap. What can I say, I’m being honest here.
Think to yourself, gee, they kinda taste like chicken nuggets.
Hold out one to Hubby and tell him to try. Coax him as he saw that zucchini AND cilantro (2 things he totally does NOT like). Smile when he says hmmmm…not bad … and realize that eating this way isn’t so very bad after all …
I was surprised that I liked these as much as I did and now know what to do with the other 3 pkgs of ground chicken in the freezer (well, this and my favorite: chicken lettuce wraps!) …
I recommend that you make a batch of this dairy free ranch dressing to go along for a dipping sauce as well!
Go ahead and give this a try, you might be surprised as well!
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