So I’ve been in a rut lately when it comes to food. I am very much a creature of habit and comfort, so while I love trying new things, sometimes I just need to push myself to do so.
Like last weekend, the husband and I were trying to figure out where to go for dinner. We kept throwing out “the usual suspects” until I said I was just wanting to try something different, like a Greek restaurant. I’ve eaten at Greek restaurants – but oddly enough, never in my hometown – which has a plethora of international cuisine!
So we ended up at a Mediterranean restaurant (the other 2 places we were going to try closed super early!) and I tried falfael for the first time! It definitely satisfied my craving, but I still want to try the Greek place. Who doesn’t love some spanakopita?
One of my comfort foods I haven’t made in a while is, well, pretty much anything Italian. I love Italian food and other than the occasional pizza, I just don’t make it much! I’ve definitely had a craving for it lately – so a few weeks ago, I decided to jazz up one of my favorite dishes, chicken Parmesan (which I shared with you in my first blog!).
What is better comfort food than spaghetti and meatballs? Try spaghetti with chicken Parmesan meatballs!
Chicken Parmesan Meatballs and Spaghetti (Serves 2 / 11 WW points per serving)
8 oz. ground chicken breast
1/2 egg, beaten
1 Tbsp. whole-wheat breadcrumbs
1 1/2 Tbsp. reduced-fat Parmesan cheese, grated
1/2 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. black pepper
1 tsp. Italian herb seasoning
1/3 cup reduced-fat Mozzarella, shredded (and chopped into smaller pieces)
4 oz. whole-wheat spaghetti
1 cup canned tomato sauce
Heat oven to 400 and lightly grease a small baking sheet. Start your water boiling for your pasta.
In a medium bowl, add chicken, egg, breadcrumbs, Parmesan, onion powder, garlic salt, pepper, Italian seasoning and mozzarella. Mix together with your hands until blended well. If the mixture is too “wet” feeling, add a few more pinches of breadcrumbs or Parmesan. If it’s too crumbly, add a little more egg. Once the mixture is the right consistency, roll into ping-pong sized meatballs – should make 8-10.
Place meatballs on baking sheet and bake for 15-20 minutes. The tough part with chicken is that it doesn’t “brown” like beef, so you will want to cut into one to make sure it’s cooked through – no salmonella with your spaghetti please!
While your meatballs are cooking, cook your spaghetti. Drain and set aside. Pour out water and in the same pot, add tomato sauce. This is where you have to play around a little with flavors. I added 1 tsp. Italian herb seasoning, probably 1/4 tsp. garlic salt and a pinch or two of black pepper. You can throw in red pepper flakes if you’re feeling feisty! Heat sauce and add the spaghetti and stir to coat.
When the meatballs are ready, divide the spaghetti between two plate and top with meatballs.
Pretty simple, but incredibly delicious and a fun twist on a classic!
Have a wonderful GOOD Friday and Happy Easter!