I try to find time to cook healthy meals. Mixing my sense of historical cooking, my love of ethnic foods, and the need and want to eat healthier, I challenge myself to create new recipes. Some will have a historical slant and others will have more international flair; this particular recipe is Asian influenced. It is low carb and low-fat and has plenty of protein, fruit and vegetable servings. I hope you like it as much as I do.
1 lb of ground chicken
1/2 cup of pineapple, minced
2 tbsp fresh ginger, grated
1/2 tsp Chinese five spice powder
2 tbsp of soy sauce
Combine all off the ingredients in a non-metal bowl and blend well.
Grab a heaping tablespoon of mixture and place on a greased cookie sheet. Continue until mixture is gone. Bake for 20 minutes at 350 degrees.
While the meatballs are cooking gather the rest
of the ingredients:
2 tbsp toasted sesame oil
2 cups snap pea pods
Optional: 1 cup red peppers, sliced thin or more pineapple in 1/2 inch cubes
Once the meatballs are done, heat up a skillet and add the oil. Once hot, add the meatballs and vegetables together and continue cooking until the vegetables are el dente (bright green, not overcooked).