Some of my favorite moments in life include having friends over enjoying something that I have cooked. Saturday was one of those moments. I made these meatballs as a result of just having all the ingredients in the house. Everyone really enjoyed them and I promised that the recipe would be in the blog within the next few days. When the gathering was over and we were cleaning up, I said to Dean, “Oh, look at that very lonely meatball.” Dean took a quick snap of the one meatball left. The picture isn’t very pretty but it definitely shows the happiness I felt that they were almost gone (because we all know that no-one wants to take the last one).
I hope you try these for your friends and they enjoy them as much as we did.
Enjoy…
Asian Style Cocktail Meatballs
Preheat oven 375o
Serves 8
Estimated Values per Serving:
Calories: 200 Fat: 2 grams
Asian Style Cocktail Meatballs
Ingredients:
Sauce:
1 ½ cups Chili Sauce
¾ cup apricot or apple jelly
1 tablespoon Asian chili/garlic sauce
2 teaspoons chili powder
1 teaspoon grated fresh ginger
3 tablespoons soy sauce
Meatballs:
½ pound ground turkey breast
½ pound ground sirloin
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon Asian chili/garlic sauce
½ cup egg substitute
¾ cup plain bread crumbs
Directions:
In a medium sauce pot, combine all sauce ingredients and heat on low until the jelly is melted and the sauce is warmed.
Make the meatballs: In a large mixing bowl, combine ground meats, ginger, soy sauce, chili/garlic sauce, egg substitute and bread crumbs. Mix all the ingredients well with your hands.
Coat a large baking pan with cooking spray. Roll meatballs into small balls and add to the baking pan.
Bake 20 – 25 minutes until meatballs are cooked and browned.
Add meatballs to a serving platter and pour sauce on top. Gently stir so that all the meatballs are coated with sauce and serve.
It’s been too long since I have given you a new exciting recipe to try. I hope to be posting more often again. Here is a very tasty dish from tonight that the family really enjoyed. The best thing is that it is a complete meal with veggies already included.
Enjoy!!
Chicken & Broccoli Casserole
Serve 6
Preheat oven 375o
Estimated Values per serving:
Calories = 300 Fat = 8 grams
Ingredients:
1 ½ broccoli
1 ½ pounds cooked skinless/boneless chicken breast – cut into bite sized pieces
1 tablespoon canola oil
¼ cup onion – chopped
2 cloves garlic
¼ cup sherry
3 – 4 dashes Worcestershire sauce
¼ cup flour
1 cup skim milk
6 ounces grated low fat cheddar cheese
Salt and pepper to taste
¼ cup bread crumbs
¼ cup parmesan cheese
Directions:
Bring a large saucepan of water to boil. Add broccoli and cook for about 3 minutes. Drain and rinse with cold water. Add to a large bowl with cooked chicken and toss.
Coat a 9-by-13 inch baking dish with cooking spray and set aside.
Heat a skillet on medium heat, coat with cooking spray, add oil and chopped onion. Cooke 3 – 5 minutes until tender. Add garlic and cook for an additional 1 minute. Add sherry, scraping any pieces from the pan an cook until almost all the liquid has evaporated.
In a small bowl, whisk together milk, broth and flour then add to skillet. Cook for 3 minutes, stirring constantly until mixture is bubbly and has thickened. Remove from heat and add Swiss cheese, stirring until all the cheese has melted.
Pour cheese sauce into mixing bowl with chicken and broccoli, adding salt and pepper to taste and toss until well coated.
Spoon mixture into prepared baking dish.
Mix the bread crumbs and parmesan cheese together then sprinkle on top.
Hey Everyone! It has been one of those weeks and although I have been making dinner every night, I just have not had the chance to do any filming. I will get a few videos done this weekend and we will get back on track.
In the mean time, we are going to a friends house this weekend to watch football for a game day. With that theme in mind we are all cooking some kind of Game. We will have venison, wild turkey, doves and probably a few other surprises. It should be fun!
Now you may not have access to any Game for game day so I am re-posting this classic from 2011. I do not have a video for it but if you are going to a party this weekend and bringing something, this one is a winner!
Enjoy!!!
Roasted Red Pepper and Cheese Stuffed Bread
Preheat oven 400o
Prep Time: 10 minutes
Bake Time: 20 – 25 minutes
Estimated Values per Serving:
Calories: 240 Fat: 7 grams
Ingredients:
½ cup fat free ricotta cheese
¼ cup grated parmesan cheese
½ cup grated low fat mozzarella cheese
½ teaspoon granulated onion powder
½ teaspoon granulated garlic powder
½ teaspoon dried basil
1 package refrigerated thin crust pizza dough
1 jar (12.3 ounces) roasted red peppers
Directions:
Coat a baking pan with cooking spray and set aside.
In a small bowl mix together ricotta, parmesan, mozzarella, onion, powder, garlic powder and basil.
Rinse and dry roasted peppers with paper towels.
Roll out pizza dough and place half of the peppers in the middle of the pizza dough making sure you leave about a 1” border on the edges.
Spoon cheese mixture on top of the peppers and spread over the peppers. Top with the remaining peppers.
Roll pizza dough once toward the middle then fold both sides toward the middle. Roll the remaining dough until you have one large roll. Place the dough, seam side down onto a baking sheet.
Bake for 20 – 25 minutes or until golden brown. Remove from oven, let stand for at least 5 minutes. Slice and serve.
Ham & Cheese Stuffed Bread
Preheat oven 400o
Prep Time: 10 minutes
Bake Time: 20 -25 minutes
Estimated Values per Serving:
Calories: 260 Fat: 8 grams
Ingredients:
½ cup fat free ricotta cheese
¼ cup grated parmesan cheese
½ cup grated low fat mozzarella cheese
½ teaspoon granulated onion powder
½ teaspoon granulated garlic powder
½ teaspoon dried basil
1 package refrigerated thin crust pizza dough
6 slices Italian deli meat ham
Directions:
Coat a baking pan with cooking spray and set aside.
In a small bowl mix together ricotta, parmesan, mozzarella, onion, powder, garlic powder and basil.
Roll out pizza dough and place 3 slices of ham in the middle of the pizza dough making sure you leave about a 1” border on the edges.
Spoon cheese mixture on top of the ham and spread over the ham. Top with the last 3 slices of ham.
Roll pizza dough once toward the middle then fold both sides toward the middle. Roll the remaining dough until you have one large roll. Place the dough, seam side down onto a baking sheet.
Bake for 20 – 25 minutes or until golden brown. Remove from oven, let stand for at least 5 minutes. Slice and serve.
Sausage Stuffed Bread
Preheat oven 400o
Prep Time: 15 minutes
Bake Time: 20 – 25 minutes
Estimated Values per Serving:
Calories: 250 Fat: 8 grams
Ingredients:
2 Italian style chicken sausages
2 cloves garlic – crushed
1/3 cup fat free ricotta cheese
¼ cup grated parmesan cheese
¼ cup mozzarella cheese
1 teaspoon dried basil
1 refrigerated pizza dough
Directions:
Coat a baking sheet with cooking spray and set aside.
Remove casings from sausages and chop. Heat a skillet on medium high heat and coat with cooking spray. Sauté sausage for 3 – 5 minutes until browned. Add crushed garlic and cook for 1 minute.
Spoon sausage mixture into a small mixing bowl. Stir in ricotta, parmesan and mozzarella cheeses and basil.
Roll out pizza dough and spread the sausage mixture in the middle of the pizza dough making sure you leave about a 1” border on the edges.
Roll pizza dough once toward the middle then fold both sides toward the middle. Roll the remaining dough until you have one large roll. Place the dough, seam side down onto a baking sheet.
Bake for 20 – 25 minutes or until golden brown. Remove from oven, let stand for at least 5 minutes. Slice and serve.
To
prepare mushrooms, wipe off any dirt with damp cloth and remove any stem. Heat pan on medium heat.
Combine olive oil, salt and pepper and, using
a brush, coat the mushrooms with the olive oil mixture. Heat sauté pan and spray with cooking
spray. Sauté mushrooms on each side for
about 3 – 4 minutes, covered until most of the liquid is absorbed. TIP: you may
have to work in batches, do not overcrowd the mushrooms.
Remove
mushrooms and set aside.
To
prepare filling: cook spinach in a microwave safe bowl and cook on high for 2 –
3 minutes. Let cool then squeeze out any
excess liquid.
Combine
spinach with cream cheese, Italian blend grated cheese, and basil.
If
baking, place mushrooms on a baking sheet, spoon cheese mixture on top of each
and bake for 8 – 10 minutes until cheese is melted and slightly browned.
If
grilling, place mushrooms on grill for about 5 minutes until cheese is melted
and slight browned.
Serve
warm
Correction: In the video I had called for ¼ cup
olive oil but it should be 2 tablespoons.
To
make sauce: Heat a pot on medium heat and spray with cooking spray.
Add
onions and sauté for about 5 minutes until softened and browned.
Add 2
cloves minced garlic and cook for about 1 minute. Add can of crushed tomatoes, oregano, basil,
onion powder, garlic powder and season with salt and pepper.
Bring
sauce to a boil then let simmer for 10 minutes.
Remove from heat.
To
make chicken: Spray frying pan with cooking spray. Sauté chicken breasts in a
frying pan on medium high heat. Cook
chicken for 2-3 minutes on each side until browned.
Remove
chicken breast from pan and set aside.
Pour ½
cup of the tomato sauce into a baking dish.
Arrange
chicken breasts on top of tomato sauce.
Spoon
remaining sauce on chicken and then top with ¼ cup parmesan cheese.
Bake
covered for 20 minutes and uncovered for the last 10 minutes. Serve with cooked zoodles.
Zucchini Noodles Directions:
While
chicken is baking during the last 10 minutes, heat olive oil in a pan, add 1
clove minced garlic and sauté for 1 minute.
Add
zucchini noodles, season with salt and pepper and sauté, while turning it with
tongs for 7 – 10 minutes until zucchini is soft and the water on the bottom of
the pan is absorbed.
Turn
off heat and toss ¼ cup parmesan cheese.
Transfer to a bowl and cover until chick parmesan is done.
Ingredients:
1 can black beans
Juice of 1 lime
2 canned jalapenos – rinse, seeded and chopped
1 cup salsa
5 cloves garlic – minced
1 ¼ cup low fat grated cheddar cheese
4 Scallions – finely chopped, green and white parts seperated
2 celery ribs – finely chopped
1 can diced tomatoes
½ Tablespoon chili powder
2 teaspoons smoked paprika
12 soft low fat small tortillas
Directions:
Make Filling:
1. Drain and rinse beans and puree them in a food processor for a few seconds. Add lime juice and jalapenos and continue to puree until the mixture is smooth.
2. Add salsa, 2 cloves of minced garlic and 1 cup of grated cheese to food processor and pulse 4 to 5 times until chunky but mixed through.
3. Cover and refrigerate filling until sauce is cooked.
Make Sauce:
1. Hat a sauté pan on medium heat and coat with cooking spray. Add scallions, garlic and celery and cook for about 2 minutes.
2. Add diced tomatoes with chili powder and paprika and bring to a boil. Reduce heat and simmer for about 10 minutes. Remove from heat
Assembly:
1. In a large oven safe baking dish, spread ¾ of the sauce on the bottom.
2. Spoon about 3 Tablespoons of filling into a tortilla and roll tortilla. Place tortilla seam side down into baking dish on top of sauce.
3. Repeat filling and rolling tortillas until all 10 tortillas are in baking dish.
4. Spoon remaining sauce on top and sprinkle with remaining ¼ cup cheese and scallions.
5. Bake in 375o oven for 30 minutes covered then 15 additional minutes uncovered until cheese is browned on top.
6. Serve hot.
Heat skillet on medium heat, coat with cooking spray and add olive oil. Add onions to the skillet and sauté for 3 – 5 minutes until tender and slightly browned. Spoon onions into a large mixing bowl.
Squeeze excess water from spinach and add to the bowl with onions.
Remove sausage from their casings. Heat skillet on medium high heat, coat again with cooking spray and add sausage meat. While sautéing, break up sausage into small pieces. Sauté sausage for 5 – 7 minutes until browned. Add sausage to the same mixing bowl.
Whisk together egg substitute, eggs and sour cream until well blended. Pour egg mixture into bowl and add the cheeses and basil. Stir ingredients together until well blended.
Coat a 9X13-inch baking dish with cooking spray. Pour egg mixture into baking dish and bake for 45 – 50 minutes until firm and browned.
As the weather starts to cool down, I like to cook comfort food favorites. This meatloaf is a great combination of a classic with a BBQ twist. It’s really easy to make and I think your family will love it…
Enjoy!!
BBQ
Meatloaf
Serves 6
Prep Time: 15 minutes
Bake Time: 1 to 1 ¼ hours
Preheat oven 375o
Estimated Values Per Serving:
Calories: 200 Fat: 4 grams
Ingredients:
½ cup onion – chopped
4 slices turkey bacon
¾ pound ground turkey breast
¾ pound 93% lean ground beef
1/3 cup egg substitute
½ cup breadcrumbs – unseasoned
½ cup BBQ sauce
Directions:
Heat a skillet on medium-high heat and add bacon. Cook until crispy and browned.
Remove from heat and cool. Chop bacon once cooled.
Using the same skillet, heat on medium and add chopped onion. Cook until soft and browned. Remove from heat to cool.
In a large mixing bowl, combine turkey breast meat, beef, egg substitute,
breadcrumbs, BBQ sauce, bacon and onion. Mix all ingredients well until combined.
Coat a 9X5X3-inch loaf pan with cooking spray. Mold meatloaf into pan.
Bake for 1 to 1 ¼ hours until thoroughly cooked through (temperature should reach 170o).
Drain off the excess fat and served sliced on a platter.
2 cups frozen chopped spinach – defrosted & drained of excess water
Directions:
Coat a 9-inch deep pie dish pan with cooking spray. Roll pizza dough in and fit into
the bottom and up the sides of the deep pie dish.
Bake at 425o for 10 minutes then remove from the oven (dough will not be completely cooked).
Meanwhile, heat a skillet on medium high heat and cost with cooking spray. Add ground turkey
and beef for about 5 minutes, breaking apart with a spoon. Add chopped onion and cook for an additional
3 – 5 minutes. Transfer the bottom of the pie dish.
In a bowl, whisk together the egg substitute, eggs, Dijon mustard, Worcestershire sauce, milk and salt and pepper. Stir in the defrosted spinach. Pour egg mixture into pie dish.
Lower oven heat to 400o and bake for 35 – 40 minutes until browned. Let stand for 5 minutes before slicing.
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