Tuesday, July 31, 2007

Meatballs (5 WW Pts.)

This recipe originally came from the Cooking Light magazine's January 1997 issue, but I got it online somewhere.

1.5 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 tsp. dry mustard
3/4 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 garlic cloves, crushed (I used minced garlic)
cooking spray

Preheat oven to 400 F.
Combine all ingredients except cooking spray in a bowl; stir well. Don't be afraid to get in there with your hands and blend it all together! Shape mixture into 30 (1.5 inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400 degrees for 15 minutes or until done.

I went overboard on the crushed red pepper (3/4 tsp.) and garlic (2 big spoonfuls). I made meatball subs out of this meal (topped them with pizza sauce and parmesan cheese and served on whole wheat sub rolls). I'll either keep the leftovers and use them in spaghetti or let Rich make more meatball subs with them for lunch.

Nutritional Info:
5 per serving (1 point per meatball)
228 Calories; 8.8g Fat, 27.4g Protein; 8.2g Carbs; 0.8g Fiber; 73mg cholestrol; 3.4mg Iron; 370mg Sodium; 95mg Calcium

Monday, July 30, 2007

Company Chicken (6 WW points)

I'm not having company over tonight, but this recipe is so good if you want to share. It will definitely be a hit if you serve it at a party. It's also good comfort food. So yummy--cheesy, salty, crunchy goodness. Serves 6.

6 boneless skinless chicken breasts
6 slices of fat-free Swiss cheese
1 can 98% fat-free condensed cream of chicken soup
1 cup skim milk
garlic salt
1 3/4 cup herbed stuffing mix (I used Stove Top Chicken flavored mix)

Preheat oven to 350 F
Place chicken breasts in well sprayed cooking pan
Season with pepper and garlic salt to taste (this is optional--the soup, cheese, and stuffing have enough flavor in them, in my opinion)
Place cheese slices on top of chicken
Mix soup and milk together
Pour mixture over chicken and sprinkle with stuffing mix
Bake uncovered for 50 minutes

Sunday, July 29, 2007

Zucchini Bread (5 WW pts.)

What to do with a TON of garden fresh zucchini? Make zucchini bread of course! This recipe was taken from Allrecipes Tried and True Favorites cookbook. It takes 15 minutes to prepare, 1 hour and 10 minutes to cook, and makes 24 servings.

3 eggs
1 cup vegetable oil (I used canola)
2 cups white sugar
2 cups grated zucchini
2 tsps. vanilla extract
3 cups all purpose flour
3 tsps. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 cup chopped walnuts

Preheat oven to 325 degrees F.
Grease and flour two 8x4 inch loaf pans

In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt, and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.