Easy Budget Recipes // Meals with Maria

 

Stuffed Bagel Balls

Ingredients

  • 1 cup unbleached all purpose flour, whole wheat or gluten-free mix*, (5 oz in weight)
  • 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
  • 3/4 teaspoon kosher salt, diamond crystal, use less if using table salt or mortons
  • 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (I recommend Stonyfield)
  • 4 tablespoons 4 ounces, or half package 1/3 less fat cream cheese, cut into 8 cubes
  • 1 egg white, beaten (whole egg works fine too)
  • optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Instructions

Oven Method:

  • Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  • Divide dough into 8 equal balls. Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the dough well and roll into a ball. Repeat with the remaining dough.
  • Top with egg wash and sprinkle with seasoning of your choice if desired.
  • Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before eating.

Chipotle's Chicken

Ingredients

for 1 serving

  • 1 lb boneless, skinless chicken thighs
  • kosher salt, to taste
  • freshly ground black pepper, to tate
  • 6 oz chipotle pepper in adobo sauce, finely chopped
  • 1 tablespoon vegetable oil

Preparation

  1. On a cutting board, season the chicken all over with salt and pepper.
  2. Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  3. Refrigerate for at least 2 hours, up to overnight.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Add the chicken and cook until golden brown, 4 minutes per side.
  6. Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  7. Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  8. Enjoy!


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