MEATBALLS

 

MEATBALLS:

     1 ½ lb. ground meat

     ¾ cup quick or old fashioned oats, uncooked

     ½ tsp salt

     ½ tsp garlic salt

     ¼ tsp pepper

     ¼ cup finely chopped onion

2 Tbsp milk

1.Combine all ingredients thoroughly. Shape to form 1-inch meatballs.

2.Pan fry in small amount of shortening in large skillet until desired doneness.

3.*Insert a toothpick in each meatball. Place in chafing dish. Dip meatballs into hot sauce made by combining and heating sauce ingredients.

SAUCE:

     8-oz. can tomato sauce (I usually use a 15oz. can with onion and green pepper bits in it, which gives a little more juice.)

     1 Tbsp vinegar

     2 Tbsp brown sugar

     1 Tbsp worcestershire sauce

*Do this if using meatballs for appetizers or cocktail parties, etc. 

OPTION: After cooking meatballs, add mixed sauce ingredients,

cover and heat until sauce is hot.

SPAGHETTI WITH ZUCCHINI NOODLES

This is a recipe I created as I strive to eat more healthy foods.

Makes 1 serving
1 lean, 3 green, 3 condiments

INGREDIENTS:

  Cooking spray
  6 oz. raw chicken breast cut into chunks or strips
  ½ cup (56 grams) chopped onion
  ½ cup zucchini (56.5 grams,) spiralized
  ½ cup low carb, low fat red pasta sauce (I used Mezetta Marinara sauce)
  1/2 Tbsp. fresh chopped basil, OR 1/2 tsp. dried basil
   ½ tsp. dried oregano
½ tsp. granulated garlic
   ⅓ cup shredded part-skim mozzarella OR Italian blend

(max. 6 grams fat per serving)

   2 ½ tsp. Grated Parmesan cheese

DIRECTIONS:
1.    Spray non-stick frying pan lightly with cooking spray.
2.    Add chicken and fry until browned and cooked through (3-5 minutes.)

Remove from pan.
3.    Saute onions until caramelized; set aside with chicken.
4.    Saute spiralized zucchini about 1 minute – do not cook too long or it

will be mushy.  Place in a warmed serving dish.
5.     Add pasta sauce, basil, oregano and garlic to pan and heat til gently boiling.
6.     Add cooked chicken and onions and heat until hot.
7.     Pour above mixture over zucchini noodles.

8. Top with cheeses and serve.

MINI PIZZAS

Yield: 6 mini pizzas

Using a round biscuit cutter (about 3 ½”-4” in diameter, cut out six rounds from tortillas.

Place each round in the bottom of a muffin tin.

Place about 1 Tbsp. Pizza sauce into each muffin cup.

Sprinkle with granulated garlic 

Add you favorite toppings, finely chopped(onion, bell pepper, 

     mushrooms, olives, etc.)

Sprinkle on Italian herbs

Add about 1 Tbsp. Shredded mozzarella cheese

Top with chopped pepperoni (I cut pepperoni slices into sixths,)

     sausage, or any other favorite pizza meat.

Bake at 350^o for about 12 minutes.

PARMESAN CHICKEN

I found this on Facebook from a friend, who got it from another friend....







 Combine:
        1/2 cup grated Parmesan cheese
        1 cup Greek yogurt - plain
        1 tsp. garlic powder
        1 1/2 tsp. seasoning salt
        1/4-1/2 tsp. pepper

Lay 4 Chicken breast halves (boneless, skinless), OR about 12-15 chicken tenders in lightly greased pan.

Spread Parmesan mixture over top.
Bake at 375^o F for about 35- 45 minutes (may take less time for the chicken tenders.) 


DO NOT OVER BAKE or chicken will be dry.