Careme

Ingredients

• 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 pack $5.99
• Organic Bok Choy 1 head $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Organic Orange Sweet Potato 1 medium $2.99
• Green Onion 1 bunch $1.39
• Organic Ginger Puree, 2.8 OZ 1 tablespoon $3.99
• Organic Garlic, 3 CT 1 clove $2.89

Instructions

1. Prep 1 pack 365 by Whole Foods Market Ground Chicken, 16 oz ($5.99) in a bowl with salt, pepper, half of 1 bunch sliced Green Onion ($1.39), 1 teaspoon Organic Ginger Puree ($3.99), and 1 minced clove from Organic Garlic, 3 CT ($2.89). Form into 10 to 12 small meatballs.
2. Slice 1 medium Organic Orange Sweet Potato ($2.99) into thin half-moons. Clean and slice 8 oz Baby Bella Mushrooms ($2.79). Separate stems and leaves from 1 head Organic Bok Choy ($2.99), then chop both. Slice the remaining half bunch Green Onion ($1.39).
3. Heat a soup pot or deep skillet over medium heat with a little oil. Brown the ground chicken meatballs ($5.99) for 4 to 5 minutes, turning gently, until lightly colored. They do not need to be fully cooked yet. Transfer to a plate.
4. In the same pot, add the sliced Baby Bella Mushrooms ($2.79) and chopped bok choy stems from 1 head Organic Bok Choy ($2.99). Cook 2 to 3 minutes until they begin to soften.
5. Add the sweet potato half-moons from 1 medium Organic Orange Sweet Potato ($2.99), the remaining 2 teaspoons Organic Ginger Puree ($3.99), and 3 cups water or broth if you have it. Season with salt and bring to a simmer.
6. Return the browned ground chicken meatballs ($5.99) to the pot and simmer 8 to 10 minutes, until the sweet potato is tender and the meatballs are cooked through to 165°F.
7. Stir in the bok choy leaves from 1 head Organic Bok Choy ($2.99) and the remaining sliced Green Onion ($1.39). Cook 1 to 2 minutes until the leaves wilt.
8. Serve the ginger chicken meatballs and vegetables in bowls with plenty of broth.