Roasted Brussels Sprouts and Sweet Potatoes

 original recipe here

Ingredients

• ▢1 lb Brussels sprouts halved
• ▢1 lb sweet potatoes diced into 1/2-inch cubes
• ▢1 TBSP olive oil
• ▢2-4 cloves garlic minced
• ▢1 tsp salt
• ▢1 TBSP brown sugar
• ▢1/2 cup feta cheese
• ▢1/2 cup dried cranberries
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Instructions

• -Pre-heat oven to 400℉.
• -In a large mixing bowl, bring together Brussels sprouts, sweet potatoes, olive oil, garlic, salt and brown sugar. Toss to combine.
• -Grease a large half sheet baking sheet. Spread out sweet potatoes and Brussels sprouts on it.
• -Bake in the oven for 10 minutes. Remove and toss Brussels sprouts and sweet potatoes. -Spread it out again on baking sheet and bake for another 10-15 minutes, or until sweet potatoes and Brussels sprouts are soft.
• -Remove from oven. Transfer sweet potatoes and Brussels sprouts to a serving plate.
• -Top with dried cranberries and feta cheese.

Greek Chicken Meatballs w/ Lemon Orzo

 original recipe found here

For the Greek Chicken Meatballs:

• 1 pound ground chicken
• 1 large egg
• ½ cup breadcrumbs (plain or panko)
• ⅓ cup crumbled feta cheese
• 2 TBSP fresh parsley
• 2 tsp dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Lemon Orzo:

• 1 cup orzo pasta
• 2 cups chicken broth
• 2 tablespoons butter
• Juice of 1 lemon
• Salt and pepper to taste
  
  

Step 1: Prepare the Greek Chicken Meatballs

• In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, salt, and pepper. Mix gently with your hands until all ingredients are evenly distributed. Avoid over-mixing to keep the meatballs tender.

• Using a small scoop (I used my large cookie scoop which is 3 TBSP), form the mixture into meatballs.

• Bake in 400° pre-heated oven for 25-30 minutes.

• Remove cooked meatballs from oven and put in covered container.

Step 2: Cook the Lemon Orzo

• While the meatballs are cooking, prepare the orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking.

• Once the orzo is cooked, drain any excess liquid. Return the orzo to the pot and stir in the butter and lemon juice. Mix well until the butter is melted and the orzo is coated in the lemony sauce. Season with salt and pepper to taste.