Marvelous Recipes

I found this delightful recipe in Weight Watchers “Simply The Best” Cookbook. These meatballs are sooooo good, you would never guess they are so low in calories and fat! You can serve them as appetizers or enjoy them on a bed of rice for a satisfying meal!

10 ounces ground skinless turkey breast
1/2 green bell pepper, seeded and minced
4 scallions, thinly sliced
1/3 cup fine dried bread crumbs
2 tablespoons minced water chestnuts
1 egg white
1 tablespoon reduced-sodium soy sauce
1/4 cup sweet and sour sauce
1/2 cup unsweetened applesauce

1. Preheat the oven to 375 degrees F. Spray a non-stick jelly-roll pan with non-stick cooking spray.

2. In a medium bowl, lightly combine the turkey, pepper, scallions, bread crumbs, water chestnuts, egg white and soy sauce. Shape mixture into 32 equal meatballs, about 1-inch each; place on the pan. Bake until cooked through and browned, about 15 minutes.

3. Meanwhile, in a 2-quart microwaveable dish, combine the sweet and sour sauce and applesauce; microwave on High until hot and bubbly, about 2 minutes. Gently stir in the meatballs and serve with toothpicks.

Per Serving: 82 calories, 1 g Total fat, 0 g Saturated Fat, 22 mg Cholesterol, 163 mg Sodium, 9 g Total Carbohydrate, 1 g Dietary Fiber, 12 g Protein, 19 mg Calcium. Points per serving: 2. Makes 8 servings.

Emily

Garlic and ginger root add a delightful touch to this quick, easy to fix, all-in-one dinner!

1 pound lean boneless beef top round steak, cut into 1/4-inch strips
3 garlic cloves, pressed
2 (1/2-inch) pieces ginger root, peeled and pressed
2 cups water
2 (3 oz.) packages beef-flavor Ramen noodles with seasoning packets
3 cups broccoli florets
2 carrots, sliced

1. Heat a 12-inch wok or skillet over medium heat until hot; spray with cooking spray. Stir-fry the beef  in 2 batches for 3 to 4 minutes. Remove to a medium bowl; cover to keep warm.

2. Add the garlic and ginger root to the skillet and stir-fry for 30 seconds. Stir in the water; bring to a boil. Break up the noodles; add to the boiling water. Stir in the contents of seasoning packets, broccoli and carrots.

3. Bring to a boil; reduce heat and simmer until the noodles are tender and most of the liquid has been absorbed, stirring occasionally; about 3 minutes.

4. Return the beef to the skillet and cook just until heated through, stirring frequently. Serve with a slotted spoon. Makes 6 servings.

Emily