New Favorite Meatballs- The biggest loser family cookbook

So the only way I can get my husband to eat spaghetti is if it has meatballs in however have you ever looked at the price of a bag of meatballs, they are not cheap and do not always have the best ingredients. So for this weekend I went looking through my hundreds of cookbooks and found this recipe. This recipe I made with turkey and hamburger. Next time I won't use the parsley in the turkey recipe. I did not use it in the hamburger meatballs. Also I did cook these longer about 15 -20 minutes. Also the nutritional information will be at the bottom. These freeze well.

Turkey Meatballs
olive oil spray
2 egg whites
1/2 c quick cooking oats
1/4 c ff milk
1/2 c fresh parsley
1 tbsp minced onion- I used onion powder
1/2 tsp dried oregano
1/2/tsp garlic powder
1/4tsp salt
1 pound ground turkey

Preheat oven to 400 degrees. Spray cookie sheet with spray.

In a medium bowl, using a fork mix together the egg whites, oats and milk until well combined. Add the parsley, onion, oregano, garlic and salt until well combined. Mix in the beef until well combined.

Make 32 ( I got 36) uniform meatballs, each 1 1/4 diameter. Roll the balls with your hands and arrange, not touching on the prepared baking dish. Bake 7-10 minutes. I baked for 15-20 minutes.

Nutritional Information- per one meatball
Calories-29.6
Total Fat-1.2
cholesterol- 11.3
sodium-15
Total Carbs- .8
Fiber-.1
Protein-3.4


Hamburger Meatballs
olive oil spray
2 egg whites
1/2 c quick cooking oats
1/4 c ff milk
1/2 c fresh parsley
1 tbsp minced onion- I used onion powder
1/2 tsp dried oregano
1/2/tsp garlic powder
1/4tsp salt
1 pound ground turkey

Same directions as above

Nutritional Information- per one meatball
Calories-50.9
Total Fa-3.6
cholesterol- 11.3
sodium-14.9
Total Carbs- 1.1
Fiber-1
Protein-3.7

Chicken Pot Pie Soup

So I love chicken pot pie however have you ever looked at the back of a chicken pot pie box, there is 550 calories or more per servings and there is 2 servings in a box. However I saw this recipe over at skinnytaste.com for chicken pot pie soup which has everything but the crust but you can add bread if you want. I decided to try my hand at this recipe and all I have to say is yummo. I did change it up a tiny bit but you can find the original over at skinnytaste.com

Chicken Pot Pie Soup

1/4 cup Flour
2 cups water
4 cup lowfat milk
1 large celery, chopped
1/2 onion, chopped
2 chicken bouillons
pepper
Thyme-pinch of
10 oz frozen veggies- I used 16 oz
2 potatoes peeled and cubed- I used small ones
2 pieces of chicken, cooked and diced small
salt

Create a slurry by combining flour and 1/2 c cold water. Set aside
Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, chicken bouillions, thyme pepper, and frozen veggie, return to a boil, partially cover the pot and simmer on low for 20 minutes. Remove lid add potatoes and chicken and simmer additional 10 minutes. Then add the slurry and stir while adding (soup will thicken). Cook additional 2-3 minutes. Serve.

Serving Size- 1 cup
Calories- 169.2
Fat-1.2
protein- 18.5
Fiber-2.3

Serving Size- 1 1/2 cup
Calories- 253.8
Fat-1.8
protein-27.7
fiber- 3.5

Mock Nachos

So tonight I was in the mood for something quick and yummy and I did not want fast food. I had a pound of ground beef so I threw together this recipe tonight for dinner.

Mock Nachos
1 lb ground beef
1 tbsp minced onion
half can corn drained
taco sauce 8 oz
1/2 cheese
Tortilla Chips

Brown ground beef, and onion. Drain. Add corn and taco sauce. Cook until heated through. Add Cheese and mix well. Turn off heat. Serve with Chips. Fast and easy

Big fat bluebery Muffins

So my children love muffins but lately it seems like we have been going through a pack of 18 muffins in a week so today I decided to try these muffins. I made them two different ways. The first batch was made with whole wheat flour and splenda the second time I made them with white flour and sugar defintely liked the second version better. The recipe made 6 big size muffins and then 12 mini muffins.

I did get this recipe from 200 recipes under but it is not under review just wanted to see how they came out.
Let me know what you think

Big Fat Blueberry Muffin(orignal recipe)(only made 6)
1 cup whole wheat flour
1 cup blueberries
1/2 cup vanilla soy milk
1/4 sugar free panckae syrup
1/4 cup egg beaters
1/4 cup splenda
3 tbsp brown sugar
2 tbsp butter
2 tbsp sugar free applesauce( Use blueberry delight if you can find)
1 1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt

Directions
Preheat oven to 400

In a medium bowl, comine flour, splenda, brown sugar, baking powder, and salt. Mix well

In another bowl combine soymilk, syrup, egg beaters, butter, applesauce, and vanilla. Mix until blended. Do not worry if butter does not break up.

Add dry ingredients into teh wet ingredients until blended. Then fold in blueberries.

Line a 6 cup muffins with bakign liners or spray with cooking spray. Evenly distribute batter among the 6.

Bake for 22 minutes.

Nutririon facts
calories- 137
fat-2.25
sodium-269
carbs-26.5
fiber-3
sugar-7.5
protein-4

Blueberry Muffins with changes!!
1 cup white flour
1 cup blueberries
1/2 vanilla soymilk
1/4 cup pancake syrup
1/4 cup egg beater
1/4 cup sugar
3 tbsp brown sugar
2 tbsp butter
2 tbsp blueberry applesauce
1 1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt

Directions. Same as above

Nutrition Facts(6 big, 12 mini which you can have 4 per serving)
Caloires-119
fat-2.2
sodium-185.9
carbs-22.2
fiber-1
sugars-6.8
Protein-2.7

Nutrition Facts for 6 changed recipe
Caloires-178.6
fat-3.3
sodium-278
carbs-33
fiber-1.3
sugars-10.2
protein-4.1


I am always looking for feedback so let me know what you think.Thanks

Recipe Review: Fuji Fritters

So for my first review I was doubting what to do and after much debate I chose this recipe fro two reasons. The first is because my daughter needed something to take to school for teacher appreciation and the first day is apples, The second reason is because I have never made a fritter. It was so easy and will be making these again.

Before Baking

Fuji Fritters.

Makes 12

For Apple mixture

3 Cups fuji apples, peeled and cubed

3 tbsp splenda

1 tbsp cornstarch

1 tsp cinnamon

1 tsp vanilla

For Fritter Base

1 1/3 cup regular oats ( not instant)

2/3 cup Bisquick Heart Smart Baking mix

2/3 cup vanilla soy milk

2 tbsp brown sugar not packed

1 1/2 tbsp butter

1 tsp baking powder

Directions

Preheat oven to 400

Place apples chunks in a medium microwave safe bowl with 1/4 cup water. Cover and microwave for two and half minutes. Drain and set aside

In a medium unheated pot, combine splenda, cinnamon, vanilla, and cornstarch with 1/2 cup cold water. Cook over medium heat, stir occasionally. Continue to cook and stir until thickened to a caramel sauce like consistency. Remove pot from heat and stir in apple chunks.

In a large mixing bowl, combine all of the ingredients for fritter base until mixed well. Fold apples into the fritter base.

Spray two large baking sheets with nonstick spray. Evenly distribute batter into twelve mounds. They will expand.

Bake for 10-15 minutes(I did 13) minutes until a toothpick is inserted and comes out clean.

After Baking





Nutrution Facts( 1 fritter)

93 calories

1.75 grams of fat

121 mg sodium

17.5 carbs

1.5 g fiber

5.5 g sugars

2 g protein


My Thoughts





I did not have any oats in the house and was not going out with 2 kids in a storm so I used bisquick for the whole recipe. I feel that they came out wonderful. I am not a big fan of apples so it was hard for me to truly like but my kids love them.Hopefully her teacher likes them.



My rating 4. 2/ 5



Let me know what you think

Healthy Dinner that My kids Like!!!

So when I do my grocery shopping I always buy some tiliapia. This fish is a mild fish and does not have a fishy taste. My oldest child can eat two pieces. My husband does not like but will eat it because he knows it is good for them and him. Tonight I paired it with a brown rice recipe that I loved. Definitely will be making again.

Tilapia with Garlic Butter
Ingredients:
2 tablespoons butter ( I used 4 tsp butter and 2 tsp olive oil)
2 cloves garlic, finely minced( I used freeze dried and garlic powder)
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
4 tilapia fillets ( I had 6 which is why I had more butter)

Preparation:In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.Serves 2.

Brown Rice Recipe
Cook Time: 12 minutes
Ingredients:
1/2 cup chopped onion ( I used red onion)
1/4 cup finely chopped green pepper
1/4 cup butter or margarine( I used 2 tsp olive oil)
1 can or jar (4 ounces) mushroom pieces
3 cups cooked brown rice (I used 2 cups)
3/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 tsp garlic powder
1tsp onion powder

Preparation:In a skillet over medium low heat, melt butter. Cook chopped onion and green bell pepper in butter for 4 minutes. Add remaining ingredients; cook until hot and lightly browned, stirring occasionally.Serves 4 plus I had some leftover for lunch tomorrow

Be sure to check back tomorrow for the weekly recipe from the 200 recipes under 200 calories.