Asian Turkey Meatballs

This recipe from Skinny Taste is for turkey meatballs with asian flavor and a sesame lime dipping sauce. I made this for an appetizer since you can make the meatballs whatever size you like (with toothpicks for easy maneuvering). These turned out so well and were so delicious that I had to put them away because we were filling up on these instead of dinner!

I also tried this same recipe without the Panko to make it more low carb.... it was still tasty, but there was definitely something missing.

Ingredients:

1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 tbsp chopped scallion

Directions:

1. Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil into a mixing bowl. Mix with your hands until combined well.

2. Shape meat mixture into a ball to desired size and transfer to a baking dish until all of the mixture is used.

3. Bake until cooked through, about 15 minutes.

4. For the dipping sauce: mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

5. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

6. Serve meatballs with remaining sauce.

Enjoy!

Teriyaki Marinade

This is a great teriyaki marinade recipe by WW.

Ingredients:
1/4 cup reduced-sodium soy sauce
1/4 cup orange juice
1 tbsp honey
1 tbsp dark brown sugar
1 tsp Asian sesame oil
1 clove garlic (I used minced fresh garlic)
1 tbsp minced fresh ginger

Directions:
Combine all ingredients in jar (with tight lid), cover and shake well.
Use for marinade immediately, however it can be refrigerated up to 5 days.

Hungry Girl Totally Terrific Tuna Melt

As mentioned in --- a previous post ---, I got a few new cookbooks so that I can try some new, healthy recipes. One of the new cookbooks I bought was the Hungry Girl 1-2-3 cookbook.

This was a quick dinner... delicious and easy to make! According to HG, this was 7 points however my calculations were higher. I think I will need to look for a lower point cheese to bring the points down.


Ingredients:
1 light English Muffin (I use Thomas' light multigrain)
3 oz of tuna, packed in water, drained (not quite a full can)
1 tbsp Dijon Mustard (original recipe called for dijonnaise)
1 tbsp ff plain greek yogurt (such as Chobani)
Chopped pickle (I had the bread and butter variety and just used the whole slice of pickle. The original recipe calls for 1/2 tbsp of dill pickle)
Squirt of lemon juice
Dash of garlic powder, black pepper
2 slices plum tomato
2 slices cheese (preferably ff)


Directions:
Preheat Broiler. Lightly toast muffin halves.
In small bowl, combine tuna, dijon mustard, yogurt, pickle, lemon juice, garlic powder, and pepper.

Distribute tuna over english muffins. Top with tomato and slice of cheese.

Broil for 1-2 minutes, until cheese melts.

Enjoy!!

Hungry Girl 1-2-3 Cookbook

I bought a few new cook books, Hungry Girl 1-2-3 being one of them. Lots of great recipes with nutritional information. I bought the kindle version (my first kindle cookbook), so that I can view it on my iPad when I cook. I like that it doesn't take up room and that I can easily see the recipe while I am cooking since my iPad is usually with me. The kindle version provides links to the Website, which includes pictures and WW Points Plus Information.

WW Artichoke and Red Pepper Frittata

I tried a new breakfast recipe today, which I found on the WW site. This Artichoke and Red Pepper Frittata had a bit of a prep time, but a fast cook time. Each serving (4 total) is 6 points.



Ingredients:
1 medium uncooked onion, peeled and chopped
6 oz can artichoke hearts (without oil) about 1 cup, coarsely chopped
1 cup roasted red peppers (packed in water), about 8 pieces, coarsely chopped (1 jar)
1/2 tsp dried oregano
1/2 tsp table salt
1/2 tsp black pepper
6 large egg white(s)
2 large egg(s)
1/2 tsp red pepper flakes
1/2 cup (shredded) hard cheese, Asiago variety

Directions:
Heat 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.




Add onion, sauté. Add artichokes and peppers. Sauté 2 minutes, stirring occasionally.

In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set ~ 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.



Place skillet under broiler, until cheese melts (1-2 minutes).
Cut into 4 wedges.

Skinny Ranch Dressing/Dip

After searching for a WW friendly dip for veggies that I could make myself, I came across this Healthy Ranch Dressing from LaaLoosh. I like a lot of dip and currently I am mostly using hummus which is 2 points for 2 tbsp, while this is 2 points for 1/3 of a cup.

Ingredients:
1 cup plain, nonfat greek yogurt
1/2 cup of nonfat milk
1 packet dry ranch dressing mix

Directions:
Combine all ingredients in bowl, whisk together. Chill for 2 hours before serving.

This dip/dressing turned out to be delicious!

WW Turkey Meatloaf

Here is a healthy version of meatloaf from WW - made with turkey. It was good, but definitely tasted like a turkey meatloaf :)

Ingredients:
1 Tbsp olive oil
3/4 cup chopped onion
1/4 green pepper, finely chopped
2 garlic clove(s), minced
1/4 cup low-fat shredded sharp Cheddar cheese
1/4 cup seasoned breadcrumbs
1/2 tsp Italian seasoning
1 tsp ketchup
1/2 tsp table salt
1/2 tsp black pepper
1 large egg, lightly beaten
1/4 pound uncooked ground turkey breast
1 spray(s) cooking spray
1/2 cup(s) ketchup
1 Tbsp unpacked light brown sugar
1 tsp mustard

Directions:
Preheat oven to 350°F.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, bell pepper and garlic; sauté 3 minutes. Cool.
Combine onion mixture, cheese and next 6 ingredients in a large bowl; toss to moisten bread.
Crumble turkey over onion mixture; stir just until blended.
Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 350°F for 35 minutes.
Combine 1⁄2 cup ketchup, brown sugar and mustard in a small bowl; stir well.
Spread ketchup mixture over meat loaf and bake an additional 5 minutes. Let stand 10 minutes.
Remove meat loaf from pan.

I wasn't able to get a picture before we dove into it... but here it is!Yum!