I’ve been going to Zumba for about 6 weeks now for 2-3 nights a week. So far so good! The only problem is that I am exhausted! I think it’s just a matter of getting used to it and also waiting for the weather to change.
I am not eating meat on Friday’s during Lent and let me tell you that on Tuesday evening before Ash Wednesday I was almost in tears! I totally hadn’t planned for vegetarian meals and I was at a loss as to what to make for lunch and dinner. For lunch on Wednesday I ordered the best vegetable sandwich ever! I was quite happy and full.
My husband saved dinner time by picking up some Chinese food. I am on the ball now and have some recipes to make on Fridays during lent which for some reason it the hardest day ever to give up meat during Lent!
I have a recipe with chicken for you today. I have been using quinoa quite a bit and now it is just a staple in our household.
I really enjoyed this. I loved the texture of the meatballs.
Chicken and Quinoa Meatball Stew
- 1lb ground chicken breast
- 1/2 cup uncooked quinoa
- 1 medium onion, chopped
- 6 medium sized potatoes, quartered
- 1 tbsp olive oil
- 2-3 cups fat free chicken broth
- 4 cloves garlic, minced
- 1/4 cup liquid egg substitute
- 1 packet dry onion soup mix
- 1 tsp paprika
- 2 bay leaves
- 2 thyme sprigs
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
- Preheat oven to 350. Line a large baking sheet with aluminum foil and spray with non-fat cooking spray.
- Prepare quinoa according to package directions. Set aside to cool.
- In a large bowl, combine chicken, quinoa, liquid egg substitute, and onion soup mix packet. Mix well, and form 24 meatballs.
- Place meatballs on baking sheet and bake in oven, turning once, for 8-10 minutes. Just enough so that they are browned on the outside, but not entirely cooked through on the inside.
- Meanwhile, heat oil in a dutch oven, or large pot, over medium high heat. Add in onions and garlic, and sauté until onions are translucent. Add in potatoes, broth, thyme leaves, bay leaves, paprika and salt and pepper, and turn heat to medium. Cover and simmer for about 20 minutes.
- Add in meatballs, adding additional broth as needed to make sure they are all soaking in the liquid.
- Cover and simmer an additional 20 minutes.
This stew is weight watcher friendly and one serving size is 3 meatballs and 1/8th of the stew at 6 points+ per serving.
You don’t have to be on Weight Watchers to enjoy this!
Recipe source laaloosh