Fall deliciousness: Enjoy these recipes for chicken parmesan meatballs, spicy zucchini Thai chicken.



By JULIE BRINKLEY


Fall is officially here and you need something healthy, tasty and full of flavor.


I hope you enjoy these recipes as much as my family!


CHICKEN PARMESAN MEATBALLS – WHAT’S IN IT


1 lb. 93% lean ground chicken


¼ cup grated parmesan cheese


¼ tsp pepper


½ tsp garlic salt


½ tsp Italian seasoning


¼ tsp onion powder


¾ cup reduced fat mozzarella cheese, divided


1 ½ cup diced tomatoes


HOW TO MAKE IT


Preheat oven to 350 degrees and lightly spray baking dish with cooking spray.


Blend diced tomatoes in blender to desired consistency.


Combine ground chicken, parmesan cheese and spices; add half the mozzarella and 3 tbsp. of the tomato mixture until completely combined.


Form the meatballs, place in dish and bake for 25 minutes.


Spread tomato sauce over and top with remaining mozzarella cheese. Broil until cheese is melted.


SPICY ZUCCHIN THAI CHICKEN – WHAT’S IN IT


2 tsp. grapeseed oil


18 ounces chicken tenders, diced


2 zucchini, spiralized - total weight ¾ pound

1 cup red bell pepper, julienned


⅓ cup bean sprouts


¼ cup fresh cilantro


¼ cup green onion diced


2 tsp sesame seeds


Spicy Peanut Sauce


1 garlic clove


4 tbsp. of PB2


2 tbsp lime juice


3 tbsp tamari sauce or low sodium soy sauce


2 tbsp fresh cilantro


½ tsp ground ginger


¼ tsp red pepper flakes


HOW TO MAKE IT


In small bowl whisk garlic, PB2, tamari, lime juice, ground ginger and red pepper flakes; set aside.


Saute diced chicken in a skillet over medium high heat, about 3-4 minutes.


In the same skillet flash stir fry the zucchini noodles; remove zoodles and place in large bowl.


Add chicken, red pepper, bean sprouts, fresh cilantro, green onion and toss with the spicy peanut sauce until coated.


Garnish with sesame seed and lime wedge.