Chicken, Spinach, and Cheese Meatballs

I’ve been trying out a lot of new recipes from one of my favorite food blogs, Once Upon a Chef, and this was my take on her Turkey, Spinach, and Cheese meatballs. These cheesy, light meatballs pack the punch of a traditional meatball with a little extra flavor due to the added cheese.


1 lb ground chicken breast

1 package sweet Italian chicken sausage, removed from the casings

1 yellow onion, finely diced

3 oz. chopped fresh and frozen spinach (squeeze the water out if frozen)

3 cloves garlic, minced

1 egg, beaten

1/2 cup whole wheat seasoned breadcrumbs

Olive oil spray, for the baking sheet

1 cup shredded mozzarella cheese

1/3 cup grated parmesan cheese

28 oz. can of tomato sauce

2 tbsp Italian seasoning (for the sauce)


  1. Combine the spinach, onions, garlic, and egg in a large bowl
  2. Add in the ground chicken breast and ground chicken sausage, removed from the casings
  3. Mix in the seasoned breadcrumbs, parmesan, and mozzarella until well combined. Use your hands but be careful not to overwork the meat!
  4. Spray a large baking sheet with olive oil and roll 1-2 inch meatballs using your hands (my batch made about 20 large meatballs). Space them evenly on the baking sheet.
  5. Place under the broiler for 10-12 minutes, until the tops get a little golden and crispy looking.
  6. On the stovetop, heat up the tomato sauce seasoned with Italian seasoning. Add in the broiled meatballs and cover the tops with the sauce. Simmer on low-medium heat for about 10 minutes until fully cooked through.
  7. Serve over pasta or with a side of veggies!
Mix up the egg, spinach, onion, and garlic
Combine the meats and cheeses until well combined
Before broiling…
After broiling…notice those beautiful crispy tops!
Simma simma…
And enjoy!

Maple Glazed Brussel Sprout and Goat Cheese Flatbread with Balsamic Drizzle

I recently bought pizza dough with no plans on how I was going to use it. With some research and a belly full of regular pizza from the night before, I was inspired to try out this flatbread filled with notes of both savory and sweet goodness.


12 oz. pizza dough (I used Pillsbury)

1 red onion, chopped into thin strips

1/4 tsp crushed red pepper

1 package shredded brussel sprouts

1 tbsp maple syrup

2 tbsp flour

4 oz. shredded mozzarella cheese

1 tsp herbes de Provence seasoning

4 oz. goat cheese

Balsamic glaze

1 1/2 tbsp olive oil

These are the brussel sprouts I used – this size worked perfectly!
Freshly grate your mozzarella cheese for better melty goodness!


  1. Preheat the oven according to package directions on the dough. Remove pizza dough and roll it out with some flour to prevent sticking. Place the stretched dough on a lightly greased rimmed baking sheet (on parchment paper if you have it!)
  2. While oven is preheating, add olive oil to a large pan over medium heat. Add your red onion and saute for about 5 minutes, or until onions are soft and translucent.
  3. Add in brussel sprouts and crushed red pepper (if you don’t like a little heat, you can skip this ingredient). Stir until the brussel sprouts begin to soften for about 3 more minutes. Then, add in 1 tbsp of maple syrup and stir to coat the brussel sprout and onion mixture. Cook for another minute and remove the pan from heat. Season with salt and pepper, to taste.
  4. Rub the pizza dough with about 1 tbsp of olive oil and a little more salt and pepper. If using Pillsbury, place it in the oven before topping, according to package directions.
  5. When ready for toppings, sprinkle fresh shredded mozzarella on top of the pizza dough. Then top with herbes de Provence and the onion/brussel sprout mixture. Break up some goat cheese and scatter over the top.
  6. Bake the flatbread according to package directions, or until crisped up and cooked to your liking.
  7. Take the flatbread out and let cool for a few minutes. Then, drizzle some balsamic glaze over the top, cut, and serve!
Almost ready to eat — before the balsamic drizzle!
Note: Nutrition information may not be exact. Ingredients were estimated and entered using’s Nutrition Calculator. Calories reflect one serving.

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

With this easy combination of corns, beans, shallots, jalapeños, and tomatoes, you can top just about anything and make it taste great. Paired with a homemade avocado yogurt vinaigrette and a crisp tortilla shell served over lettuce, this is the ultimate salad! Large and filling too!


For the topping:

10.5 oz container cherry tomatoes

1 can of black beans

1 can of yellow corn

1 jalapeno, diced

2 shallots, diced

1/2 tbsp canola oil

Salt and pepper to taste

For the dressing:

1/2 avocado

2 tbsp plain Greek yogurt

2 tsp sherry vinegar

2 limes

Salt and pepper to taste

For the salad:

1 head of romaine lettuce

1/2 of remaining avocado, diced for topping

Sprinkle of shredded Mexican cheese

2 flour tortillas


For the topping:

  1. Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
  2. Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
  3. Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
Add tomatoes once off the heat!

For the dressing:

  1. Slice avocado in half. Mash up in a bowl.
  2. Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.

For the salad:

  1. Chop the romaine lettuce.
  2. Toss in the dressing
  3. Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
  4. Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
  5. Enjoy!

Weight Watchers Freestyle SP: 11 points for one serving (about 2 large servings total). 8 points if you ditch the tortilla! Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder:

Note: Nutrition information may not be exact. Ingredients were estimated and entered using’s Nutrition Calculator. Calories reflect one serving of dip only.