CHICKEN RICE BALLS:
This is a meal that SNEAKS IN VEGETABLES! This is from the Deceptively Delicious cookbook:
1/2 cup crown rice – cooked
3 t. Olive Oil
1/4 lb. cooked chicken – cut into bite sized pieces
1/2 cup sweet potato pureed
1/4 c. shredded cheddar cheese
1/4 c. milk
1/2 cup spinach or broccoli puree
1 1/2 c. bread crumbs
Cook rice in the saucepan with 1 cup water. Cover & boil. Reduce heat to very low & cook 30-40 minutes
Puree the chicken in the food processor. Add in the sweet potato puree, cheese, 1 t. salt, milk & blend.
Transfer this to a bowl & add in milk.
Roll into 1 inch round balls.
Place on foil.
Get a bowl of breadcrumbs ready & set aside.
In bowl: mix 1 egg & spinach puree. Dip the balls into the egg mixture.
Dip those into a separate bowl of breadcrumbs.
Cook for 7 minutes in skillet with cooking spray. and 2 T. olive oil.
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In the meantime, here’s another favorite: