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It is that time of year where I start to crave comfort food. Unfortunately, there is that annoying part of my brain that is still determined to TRY to keep it light and healthy. Hmph.. (I wish she would just keep quiet some days. I am kidding..well sorta ;) ) At any rate, I had some ground turkey in my fridge that needed to be used. I went to my trusty friend Cooking Light , and the Turkey-Veggie Meatball recipe popped up. It had very good reviews, but a few said that they were a bit dry. So I switched up the recipe a bit... and they were just terrific. (they freeze well too) * My photos aren't my favorite, please forgive the raw meat one.. but i wanted to show what they looked like.
Turkey Veggie Meatballs -
makes 30 -serving size 5
Ingredients
1 1/4 pounds ground turkey
1/2 cup dry breadcrumbs (I used Gluten Free Breadcrumbs)
1/2 cup (2 ounces) finely shredded skim/low fat mozzarella
1/3 cup finely chopped green onions
1/4 cup coarsely shredded carrot
1/4 cup coarsely shredded zucchini
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 c. egg substitute
1 tbsp minced garlic
Cooking spray
Preheat oven to 400°. Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
Nutritional Information
Calories: 228 (29% from fat) Fat: 7.3g (sat 3.1g,mono 1.8g,poly 1.4g) Protein: 30.3g Carbohydrate: 8.5g Fiber: 0.8g Cholesterol: 71mg Iron: 2.5mg Sodium: 399mg Calcium: 166mg
This was a great little recipe I tried last night from Cooking Light. It was very simple, quick to make... I halved the recipe and served it over 1/4 cup of rice. It was incredibly tasty and definitely will be repeated. Also loved the calorie count... 220 calories per serving??? Hooray! *Cooking Light also suggests that this could be used with chicken or steak, too. 
Shrimp & Broccoli Stir Fry - Cooking Light Jan. 2008
4 servings (serving size: 1 cup)
Ingredients
* 1/4 cup fat-free, less-sodium chicken broth
* 2 tablespoons rice vinegar
* 2 tablespoons low-sodium soy sauce
* 2 teaspoons cornstarch
* 1/2 teaspoon dark sesame oil ( I used regular sesame oil, as it was what I had on hand)
* 1/4 teaspoon crushed red pepper
* 1 tablespoon canola oil, divided
* 1 tablespoon minced peeled fresh ginger
* 1 tablespoon bottled minced garlic
* 1 pound peeled and deveined large shrimp
* 1/4 teaspoon salt
* 4 cups small broccoli florets
* 1 cup vertically sliced onion
Preparation
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.
Nutritional Information
Calories:v 220 (27% from fat) Fat: 6.7g (sat 0.8g,mono 2.4g,poly 1.9g) Protein: 26.2g Carbohydrate: 11.8g Fiber: 2.8g
Cholesterol: 172mg Iron: 3.6mg Sodium: 577mg Calcium: 105mg
It is that time of year where I start to crave comfort food. Unfortunately, there is that annoying part of my brain that is still determined to TRY to keep it light and healthy. Hmph.. (I wish she would just keep quiet some days. I am kidding..well sorta ;) ) At any rate, I had some ground turkey in my fridge that needed to be used. I went to my trusty friend Cooking Light , and the Turkey-Veggie Meatball recipe popped up. It had very good reviews, but a few said that they were a bit dry. So I switched up the recipe a bit... and they were just terrific. (they freeze well too) * My photos aren't my favorite, please forgive the raw meat one.. but i wanted to show what they looked like.
Turkey Veggie Meatballs -
