New Year's Recipes

Totally a slacker on posting recipes, can be so hard to do as a busy mom. But those who fail to plan, plan to fail so better late than never. I did lots of repeats since I had so many I liked and wanted to eat again.

Swedish Meatballs
Gina's Weight Watcher Recipes

Lean meatballs seasoned with a hint of allspice and served in a creamy beef gravy. These meatballs seems decadent but they are actually lighter than you think. Serve them as an appetizer with toothpicks or over your favorite noodles.

Servings: 4 • Serving Size: 5 meatballs • Old Points: 4 pt • Points+: 5 pt
Calories: 213.5 • Fat: 10 g • Protein: 25.1 g • Carb: 8.5 g • Fiber: 1 g • Sugar: 2 g
Sodium without adding salt: 346 mg
1 tsp olive oil

• 1 small onion, minced
• 1 clove garlic, minced
• 1 celery stalk, minced
• 1/4 cup minced parsley
• 1 lb 93% lean beef
• 1 egg
• 1/4 cup breadcrumbs
• salt and pepper to taste
• 1/2 tsp allspice
• 2 cups reduced sodium beef stock
• 2 oz light cream cheese
  In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.

In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).

Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.
This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.

Double these for more or make half for less servings.
Healthy Baked Chicken Nuggets
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g

• 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
• salt and pepper to taste
• 2 tsp olive oil
• 6 tbsp whole wheat Italian seasoned breadcrumbs
• 2 tbsp panko
• 2 tbsp grated parmesan cheese
• olive oil spray (I used my Misto)
  Preheat oven to 425°. Spray a baking sheet with olive oil spray.
  Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Chicken Salad on Rice Cakes (previously posted)
Turkey, Bacon, Avocado Sandwhiches (previously posted - I think)
Spinach Salad with Chicken

Sweet n' Sour Pork Chops
Taste of Home Comfort Diet Cookbook

6 boneless pork lon chops (4oz. each)
3/4 tsp pepper
1/2 cup water
1/3 cup cider vinegar
1/4 cup packed brown sugar
2 tablepoons reduced-sodium soy sauce
1 tablespoon Worcestershire Sauce
1 tablespoon Cornstarch
2 tablespoon cold water

Sprinkle pork chops with pepper. In a large, non stick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side until lightly browned. Remove from heat and keep warm.

Add the water, vinegar, brown sugar, soy sauce, and Worcestershire sauce to skillet; stir to loosen browned sugar bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil and cook until thickened for about 2 minutes.

Return chops to the pan and cook for about 4-5 minutes until tender.

My Weekly recipes

Salsa Chicken Salad (from what I didn't make last week)Red Beans and Rice (recipe coming soon)
Asian Turkey Lettuce Wraps (previously posted)

Pumpkin Soup (120 calories, serves 5)

2 tsp. stick margarine
1 cup chopped onion
3/4 tsp. dried rubbed sage
1/2 tsp. curry powder
1/4 tsp. ground nutmeg
3 Tbsp. all-purpose flour
2 cans (15 oz each) low-salt chicken broth
1 Tbsp. tomato paste
1/4 tsp. salt
3 cups cubed peeled fresh pumpkin (about 1 pound)
1 cup chopped peeled apple
1/2 cup evaporated skim milk

Melt margarine in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds.
Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.
Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.

Antipasto Sandwiches (serves 6, 294 calories)

 cans (6 oz. each) white tuna packed in water, drained
1/4 cup fat free zesty italian salad dressing
1 loaf (12 oz) Italian Bread, split horizontally and toasted
lettuce leaves
2 plum tomatoes, sliced
6 oz. sliced part skim mozzarella cheese
2 Tbsp. chopped ripe olives (optional)

Combine tuna and dressing, spread evenly over bottom half of loaf. Divide remaining ingredients over tuna mixture. Top with top half of loaf; slice into 6 portions.


Marvelous Chicken Enchiladas (270 Calories, serves 6)

1 lb. boneless, skinless chicken breasts cut into thin strips
4 t. chili powder
2 t. olive oil
2 T. flour
1 1/2 t. ground coriander
1 t. baking cocoa
1 c. fat free milk
1 c. frozen corn, thawed
4 green onions, chopped
1 can (4 oz) diced green chilies, drained
1/2 t. salt
1/2 c. minced fresh cilantro, divided
6 while wheat tortillas
1/2 c. salsa
1/2 c. tomato sauce
1/2 c. shredded reduced fate cheddar cheese

Sprinkle chicken with chili powder. In a large skillet coated with cooking spray, cook chicken until no longer pink. Sprinkle with flour, coriander, and cocoa; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 mins or until thickened. Add corn, onions, chilies, and salt. Cook and stir 2 mins longer or until heated through. Remove from heat, stir in 1/4 c. cilantro.

Spread 2/3 c. filling down the center of each tortilla. Roll up and place seam side down in a 13x9 dish coated with cooking spray. In a small bowl, combine salsa, tomato sauce, and remaining cilantro. Pour over enchiladas. Sprinkle with cheddar cheese. Cover and bake at 375 degrees for 25 mins or until heated through.

Week of Jan. 16th, 2011 Recipes

Pesto Chicken (previously posted)
Chinese Fried Rice (previously posted)
Salsa Chicken Salad (no recipe required)


Pizza Joes (serves 6, 329 Calories/serving)
(from Taste of Home Comfort Food Diet Cookbook, page 207)

1 lb. ground lean beef
1 medium onion, chopped
1/4 c. chopped green pepper
1 jar (14 oz) pizza sauce
3 oz. turkey pepperoni (about 50 slices), chopped
1/2 t. dried basil
1/4 t. dried oregano
6 whole wheat hamburger buns
6 T. shredded part-skim mozzarella cheese, divided

Brown the beef, onion, and pepper over medium heat in  a large non-stick skillet. Stir in pizza sauce, pepperoni, and herbs. Bring to a boil. Reduce heat; cover and simmer for about 10 mins.

Spoon 2/3 c. beef mixture onto each bun; sprinkle with cheese. Place on a baking sheet; broil 3-4 inches from the heat for 1 minute or until cheese is melted. Replace tops. Serve.



Veggie-Cheese Stuffed Shells (2 servings - 3 stuffed shells each. 326 calories)

6 uncooked jumbo pasta shells
2/3 c. reduced fat ricotta cheese
1/2 c. shredded part skim mozzarella cheese, divided
1/4 c. shredded carrot
1/4 c. shredded zucchini
2 T. grated parmesan cheese
1/2 t. dried oregano
1/2 t. dried parsley flakes
1/8 t. garlic powder
1/8 t. pepper
3/4 c. meatless spaghetti sauce, divided

Cook pasta accoring to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 c. mozzarella, carrot, zucchini, parmesan cheese, and seasonings. Spread 1/4 c. spaghetti sauce in a 3 c. baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining  spaghetti sauce. Cover and bake for 350 degrees for 25 mins. Uncover; sprinkle with remaining mozzarella. Bake 10-15 mins longer or until bubbly.



Roast Beef Wraps

1 low-calorie tortilla or wrap
1/2 c. spinach leaves
2 T. reduced fat cream cheese
2 oz. roast beef lunch meat

On the tortilla, spread cream cheese and top with spinach leaves and lunch meat. Roll.

New Year - New Recipes

Here are my recipes for the upcoming week:

Chicken-Tomato Chili (serves 6, 1 c. servings)

4 cups chopped yellow onions (3 onions)

1/8 cup good olive oil, plus extra for chicken

1/8 cup minced garlic (2 cloves)

2 red bell peppers, cored, seeded, and large-diced

2 yellow bell peppers, cored, seeded, and large-diced

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes, or to taste

1/4 teaspoon cayenne pepper, or to taste

2 teaspoons kosher salt, plus more for chicken

2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained

1/4 cup minced fresh basil leaves

4 split chicken breasts, bone in, skin on

Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.

Turkey Burgers (4 servings, 1 patty each)

1 pound ground turkey

1 tablespoon and 1 teaspoon seasoned bread crumbs

1 tablespoon and 1 teaspoon finely diced onion

1 egg, lightly beaten

1 tablespoon and 1 teaspoon chopped fresh parsley

3/8 clove garlic, peeled and minced

1/4 teaspoon salt

Dash or two of seasoning salt

1/8 teaspoon ground black pepper

Worcestershire to taste

Splash of Soy sauce

In a large bowl, mix ingredients. Form into patties.

Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C). Serve with low calorie bread buns and veggie toppings

183 calories per patty.


Grilled Chicken Tortilla Wraps (no recipe required)

Beef Bulgogi Lettuce Wraps (previously posted)

Southwestern Soup (previously posted)

Cobb Salad (no recipe required)