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.