MEMORIES: MY GREEN MEAL; CAULI-BROCCOLI RICE, ROASTED BRUSSELS SPROUTS LEAVES, STEAMED BROCCOLI AND CHICKEN MEATBALLS

After you make Broccoli-Cauliflower rice in your food processor, continue on the green theme and prepare the Brussels Sprouts leaves. You will only need to work on the chicken meatballs and boom, dinner will be ready on a blink!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $12.93 or $6.47 per serving
Difficulty Level:  Easy __X__ Intermediate 
Gluten Free:  X
Servings: 2 Plus
 
A. Ingredients for chicken meatballs ($3.90)½ lb. 95% fat free ground chicken for meatballs ($2.50)
2 tbsp. Panko (.25)
½ tsp. Angie’s basting oil to add to the ground chicken (.40)
1 tbsp. Angie’s basting oil to sauté (.40)
1 tsp. Angie’s dry seasoning (.35)
 
B. Ingredients for broccoli-cauliflower rice ($3.70)2 c. broccoli-cauliflower rice that you prepared prior ($2.00)
5 large Baby Bella mushrooms, chopped (.70)
½ tbsp. Angie’s basting oil (.40)
1 tsp. Angie’s dry seasoning (.35)
1 cube thawed Cilantro Sofrito-Molido (.25)
 
C. Ingredients Brussels sprouts leaves ($3.08)2 c. Brussels sprouts leaves, (Brussels cleaned and leaves detached ($2.33)
½ tbsp. Angie’s basting oil (.40)
1 tsp. Angie’s dry seasoning (.35)
 
Extras ($2.25)
1 avocado ($1.25)
1 c. broccoli florets ($1.00)
 
Directions
Add the ingredients listed under A. to a bowl, except the 1 tbsp. Angie’s basting oil to sauté them later; the ground chicken, Panko, Angie’s basting oil, and Angie’s dry seasoning, mix well and make small round meatballs. Refrigerate.
 
Into another bowl, add the ingredients listed under C. Brussels sprouts leaves, Angie’s basting oil and Angie’s dry seasoning, mix well to cover all leaves.
 
Add 1 tbsp. Angie’s basting oil to a skillet to sauté the chicken meatballs in Angie’s basting oil until golden brown. Remove, set aside, but keep warm.
 
In the same skillet, add more basting oil if needed, and pan roast the Brussels sprout leaves until golden. Remove, set aside but keep warm.
 
(Meantime, microwave the broccoli florets for about a minute or two until tender.)
 
In the same skillet, add more basting oil if needed and sauté the mushrooms until golden. Add the broccoli-cauliflower rice and the rest of the ingredients listed under B. stir. Cook for a short time until the rice is a bit tender, however, still crunchy, not mushy. Remove from the stove. 
Slice the avocado and start plating your dinner.
 
Enjoy!