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Eat the Cupboard: Flyer-priced Purple Mash with Chicken Herb Balls

Okay, time for a springtime switch-up! For my meals, so far, I have been digging through the cupboard to see what I can make into a meal. But the beautiful spring weather has gotten me going for more vegetable-based meals since they are in season!

As I go through these Eat the Cupboard posts, I've been sticking with items featured on the weekly flyer at my local grocery stores to keep costs low. But that doesn't mean we should sacrifice creativity, right? And I must say, Freshco has surprised me with its variety of worldly foods at low prices! And I must thank Save on Foods for having a cheap deal with the lean ground chicken this past weekly flyer.

So I've got a beautifully light and sweet purple mashed yam, some juicy vegetables that cut down the fat of a traditional gravy, and some herbal chicken balls for a healthy protein source!

Purple Mash with Chicken Herb Balls

Time: 45 minutes Servings: 2 Cost per serving: $8.40*


550 grams of Purple yam, cubed

Pinch of Himalayan salt

Two tablespoons of Avocado oil

500 grams of lean ground chicken

Four garlic cloves minced

Two tablespoons green onion, chopped

1/2 cup of panko crumbs

Two tablespoons of olive oil

One teaspoon of smoked paprika

227g container of crimini mushrooms, roughly chopped

One spinach bunch, roughly chopped and destemmed

Two tablespoons of Knorr chicken concentrate broth


  1. In a medium pot: bring a pot of water to a boil on high heat. Once boiling, add the purple yam pieces and cook until soft (able to pierce with a fork with minimal effort).

  2. Drain the water from the pot and add the Himalayan salt and avocado oil. Mix and mash the yams to desired texture.

  3. While you wait for the yams to cook, prepare the chicken balls by combining minced garlic, panko crumbs, green onion, smoked paprika, and lean ground chicken. Create the balls by rolling them by hand and making them approximately one inch in diameter.

  4. In a sauté pan: Warm up the olive oil on medium to low heat. Coat the pan and place each chicken ball in the pan to cook. Cover the pan with the lid. Rotate the balls as they cook. They will have a golden brown finish once done. Remove from the pan and place on a plate.

  5. Return the sauté pan to the stove still on medium heat. Scrape the pan of any remaining chicken meat and add the chopped mushrooms, spinach, and chicken broth concentrate.

  6. Stir and cook until the spinach has wilted and the mushrooms have browned.

  7. Plate the yam mash, chicken balls, and spinach and mushroom mix. Then enjoy!

And if you were still wondering what items were from the cupboard and fridge, here you go!

  • Himalayan salt

  • Avocado oil

  • Garlic cloves

  • Panko crumbs

  • Olive oil

  • Smoked paprika

  • Knorr chicken broth concentrate

Another free thing for this recipe is the green onion I've been growing on my window sill! Thank you, Mr. Dino.

Have you played around with colorful vegetables? What creations have you made using flyer sale ingredients?

Until next time, stay well!


*Prices may vary depending on where you shop.

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