Food - This Chicken and Stuffing Casserole is the ultimate comfort food! Perfect for leftovers or a cozy family meal. 🌟🍽️ - Chicken and Stuffing Casserole - Ingredients: - 4 cups cooked chicken, shredded - 2 cups chicken broth - 1 can (10.5 oz) cream of chicken soup - 1 cup celery, chopped For the full RECIPE, you know where to get it | Facebook
Facebook
Recipes Vista - Zesty Salmon Meatballs with Silky Avocado-Lime Sauce Ingredients: The Meatballs: 1 pound skinless salmon, cut into chunks ½ medium onion, grated ¼ cup + 2 tablespoons whole wheat panko breadcrumbs 3 tablespoons minced cilantro 1 egg white 2 garlic cloves, minced ¾ teaspoon salt ½ teaspoon ground pepper ½ teaspoon paprika ½ teaspoon ground oregano The Sauce: ¾ California avocado, skin & seed removed 3 tablespoons fat-free plain Greek yogurt 1 clove garlic, minced ½ lime, juiced 5 tablespoons water 2 tablespoons minced cilantro ¼ - ½ teaspoon chipotle chili powder ¼ teaspoon salt ¼ teaspoon ground pepper Directions: The Meatballs: Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl. Add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika, and oregano. Stir to combine. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly. Bake until the meatballs are firm to the touch and cooked through, about 15 to 18 minutes. Serve the meatballs with the avocado sauce. Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes #salmonrecipes #healthydinner #meatballs #avocado #glutenfreerecipe | Facebook
Facebook
We think you’ll love these
Related Interests
Nonna Pia | A good vinaigrette can be used as salad dressing, or to baste meat, poultry, seafood or vegetables before cooking, and a marinade to tenderize and fla... | Facebook
Nonna Pia | A good vinaigrette can be used as salad dressing, or to baste meat, poultry, seafood or vegetables before cooking, and a marinade to tenderize and fla... | Facebook
