Meatballs and Mexican Chicken with Black Beans and Rice

myFOXdetroit.com - Jill Gettle, Dietary Manager, Arbor Hospice provides two simple recipes.
For more information visit www.arborhsopice.org .

THE BEST MEATBALLS!
Makes 32 meatballs

INGREDIENTS

2 lb. Ground beef
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
1 ¼ cups Water
2 Eggs

Heat oven to 400°F. Line 2 (15x10x1”) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1½”) balls, using ¼ cup for each. Place uncooked meatballs on cookie sheet and freeze overnight.

Place frozen meatballs in freezer bag. Grab as many as you need for individual use and thaw overnight

Bake in over at 400°F for approximately 20 minutes or until cooked through. Also great in the crock pot-just add your favorite sauce.

MEXICAN CHICKEN with BLACK BEANS & CORN

INGREDIENTS

4 12” x 18” sheets of foil wrap
1 Skinless, Boneless Chicken Raw Breast
1/3 cup Chunky salsa
¼ cup Black beans or dark red kidney beans
¼ cup Corn

Preheat oven to 400°. Place ½ of salsa in the middle of 2 sheets of foil wrap or parchment paper. Top with chicken, remaining salsa and beans.

Seal the pack. Bring up sides and fold the top edge over several times. Seal the edges in the same way, leaving enough room for heat to circulate inside.

Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully as the escaping steam will be very hot. Serve with some instant, microwavable brown rice.