FOOD PREP RECIPE: MEATBALLS & CHICKEN SOUP (Meal prep tutorial with full recipes) скачать в хорошем качестве

FOOD PREP RECIPE: MEATBALLS & CHICKEN SOUP (Meal prep tutorial with full recipes)

Hi everyone :) Thanks for visiting my channel. Here are the recipes! ** CHICKEN SOUP FOR THE SOUL ** (I used a 8.5 litre stock pot for this recipe) INGREDIENTS one whole fresh chicken whole head of celery (chopped into thick chunks) 8 carrots (peeled and chopped into thick chunks) 6 tomatoes (chopped into wedges) 6 onions (diced into thick chunks) 1 tbs garlic salt and pepper 2 bunches parsley (chopped) 1 tbs coconut oil (you can buy this from www.iherb.com First time users get $10 off their order if they use my discount code SBC515) METHOD 1. Add coconut oil to a hot pan 2. Add onions, carrots, celery and chicken 3. Cover ingredients in water and add garlic, salt, pepper tomatoes and bunch of parsley. 4. Turn up the heat and bring the pot to boil. Reduce heat to simmer for 2 and a half hours. 5. Remove chicken and veggies from soup 6. Mash up carrots and add back into the soupy liquid 7. Remove bones from the chicken and shed up chicken meat. Add chicken to soupy liquid. 8. Add parsley ** MEATBALL SAUCE ** INGREDIENTS 3 veggie stock cubes 4 tins (400g/14 oz each) peeled Italian tomatoes 700g/24oz passata (tomato puree) 2 tbs Mrs Dash Seasoning (you can buy this from www.iherb.com First time users get $10 off their order if they use my discount code SBC515) Salt and pepper Coconut oil spray (you can buy this from www.iherb.com First time users get $10 off their order if they use my discount code SBC515) 3 peeled and chopped carrots 1 sliced onion large handful of parsley METHOD 1. Spray the coconut oil in a large saucepan over a medium heat 2. Add the onion and carrot and cook for 5 minutes until the onions begin to soften 3. Add tomatoes, passata, stock cubes, parsley, salt and pepper and bring to boil. 4. Reduce heat to low and cover the pan. Simmer sauce gently for 30 minutes. ** MOROCCAN SPICE CHICKEN MEATBALLS ** (This recipe makes 55 meatballs if you use a 1 tbs scoop like me) INGREDIENTS 2000 grams of minced chicken breasts (roughly 7 chicken breasts) Grated zest from 2 and a half lemons (can substitute 2 small handfuls of diced dried aprcots) 3 red onions (diced) 200 grams or 3/4 cup (of LSA Mix - i.e. linseed, sunflower seeds and almonds (can substitute for ground up pine nuts) 110 grams or 1 cup of oat flour (I blended some traditional rolled oats to make this) 3 teaspoon of moroccan mild spice seasoning (can substitute for your favourite seasoning) large bunch of parsley (diced) one tablespoon garlic paste 2 eggs 50 grams grated parmesan cheese Salt and pepper Coconut oil spray METHOD 1. Spray pan on medium heat with coconut oil and add onions, lemon (or apricots) and garlic. 2. Once onions have softened remove pan from heat and add LSA Mix (or ground pint nuts). 3. Once the onion mixture has cooled slightly, add chicken mince, oat flour, parsley, parmesan cheese, eggs, salt, pepper and moroccan mild spice seasoning. 4. Use hands to combine ingredients and roll into meatballs. I use a scoop measuring one tablespoon to help me get similar sized meatballs. I also found it helpful to have a bowl of water to dip my palms into. This made it easier to roll the meatballs as it was less sticky. 5. I usually put my rolled up meatballs on to large trays lined with baking paper. 6. Brown the meatballs all over in batches on a hot pan sprayed with coconut oil. 7. Once the meatballs have been browned on the outside, place them in your tomato sauce on a gentle simmer for 25 minutes until the chicken is cooked completely. 8. I served my meatballs with quinoa and frozen peas. Thanks for your support and thank you always for watching! Lots of Love from Lozza xXx ******************************* FACEBOOK - www.facebook.com/TheBakingMadGymAddict INSTAGRAM -- www.instagram.com/bakingmadgymaddict PINTEREST - www.pinterest.com/bakingmadgym WEBSITE -- www.bakingmadgymaddict.com