Low-Carb Meatballs

Low-Carb Meatballs

2 lb Ground Turkey 
2 Egg Beaters
1/2 Cup Finely chopped Mushrooms
1/4 Cup of Parmesan Cheese
1/2 tsp of Sage
1 Tbsp of Garlic Powder or Chopped Garlic
1 Tbsp of Basil or Italian Seasoning
1/8 Cup of Crystal hot sauce or any kind 
1/8 Cup of Mustard
2 Tbsp of Worcester sauce 

Preheat oven to 400°.  In a bowl, combine all ingredients and mix well.  Roll out meatballs in approximately 1 inch in diameter and place on cookie sheet side by side.

Place into the oven and bake for approximately 40-60 minutes.  Keep an eye on them.  Check center to make sure it is no longer pink.  Put foil under the meatballs so that they don't ruin your baking sheet like mine did!

I bake these and then freeze them for later!  

Makes 22 meatballs.

81 Calories

2.4 g Fat

4.8 g Carbohydrates

9.5 g Protein

This awesome recipe comes from My Daily Dish.

Skinny Chimichangas

Skinny Chimichangas

20 oz ground lean turkey breast

1 cup onion, finely chopped

1.5 cloves garlic, minced

4 tsp chili powder

2 tsp dried oregano

1 tsp ground cumin

15 oz can tomato sauce

4 tbsp mild green chili peppers, diced

¹⁄₂ cup reduced-fat cheddar cheese, shredded

4 second cooking spray

5 in fat-free flour tortillas

Preheat the oven to 400 degrees F.  Spray a medium nonstick skillet with 2 seconds of nonstick spray; set over medium-high heat.

Add the turkey, onion, garlic, chili powder, oregano, and cumin.

Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.

Stir in the tomato sauce and the chilies; bring to a boil.  Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.  Remove from the heat and stir in the cheddar cheese.

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Divide the filling into 5 equal portions.  Place on top of the tortillas.  Fold in the sides, then roll to enclose the filling.

Place the chimichangas, seam-side down, on the baking sheet that’s been slightly sprayed.

Lightly spray the tops of the tortillas with nonstick spray.  Bake until golden and crisp, about 20 minutes.  Do not turn.

5 Servings

292 Calories

7.4 g Fat

29.5 g Carbohydrates

37.5 g Protein

This recipe comes from KitchMe.

BBQ Turkey Joes

BBQ Turkey Joes

1 pound(s) uncooked ground turkey breast    1/2 item(s) (medium) bell pepper(s), chopped    1/2 medium sweet red pepper(s), chopped    1/2 medium onion(s), chopped    1/8 tsp cayenne pepper    1 cup(s) barbecue sauce    4 item(s) mixed-grain hamburger roll(s), sliced in half     Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid. Add peppers and onion and cook until tender, about 3 minutes. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes. Top bottom half of buns with turkey mixture; cover with top half of bun and serve. Weight Watchers Points+ 8 Recipe found here.

Skinny Mexican Enchilada Casserole

This is an easy casserole and can be made ahead of time and frozen before baking.  This was surprisingly low in Weight Watchers points, but flavorful - and my favorite part, cheesy!

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. 

Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Asian Lettuce Wraps

I made this recipe for a friend’s party and quadrupled the recipe.  This is reflected in the pictures.  I used Romaine Lettuce instead of Boston Bibb.  I also added the dipping sauce to the meat – gave it a ton of flavor.  I heard someone say that they thought it was just like P.F. Chang’s!  Terrible news - but I forgot to take a picture of the finished product!

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves

1 pound ground turkey

1 tablespoon cooking oil

1 large onion, chopped

2 cloves fresh garlic, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce

2 teaspoons minced ginger

1 tablespoon rice wine vinegar

Asian chile pepper sauce (optional)

1 (8 ounce) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

2 teaspoon Asian (dark) sesame oil

Sauce:

1 tsp sesame oil

2 T soy

2 T rice vinegar

1 T chile paste

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. 

Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes. 

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Salt Roasted Turkey with Lemon and Oregano

I tried a new Turkey recipe this Thanksgiving.  I found this recipe at Bon Appetit and it looked delicious.  It seemed like salt-rubbed birds were "in" this year - I'd never tried it before.  The bird was flavorful and moist.  The best part of this recipe was the amazing gravy it produced!

 

Salt Roasted Turkey with Lemon and Oregano

Rub:

1/3 cup coarse kosher salt

2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

2 tablespoons finely grated lemon peel

2 tablespoons finely chopped garlic

1 tablespoon ground black pepper 

Turkey

1 14- to 16-pound turkey

3 lemons, coarsely chopped

2 celery stalks, chopped

1 onion, chopped

2 tablespoons chopped fresh oregano

2 teaspoons chopped fresh thyme

2 teaspoons ground black pepper

1 teaspoon coarse kosher salt

1/2 cup extra-virgin olive oil, divided

6 tablespoons fresh lemon juice, divided

3 1/2 to 4 1/2 cups Turkey Stock low-salt chicken broth, divided

For salt rub: 

 
Mix all ingredients in small bowl. 

 
Turkey: 

Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours. 

 

Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil.

Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). 

While turkey rests, prepare gravy. 

Greek-Inspired Fresh Oregano and Giblet

Pan juices reserved in turkey roasting pan from the turkey.

4 1/2 cups (or more) turkey stock or low-salt chicken broth

1 cup finely chopped onion

1/2 cup all purpose flour

1/2 cup dry white wine

2 1/2 tablespoons chopped fresh oregano

2 tablespoons fresh lemon juice

Scrape reserved pan juices and any browned bits from turkey roasting pan into 8-cup measuring cup. Spoon off fat from surface and reserve 1/2 cup (or supplement with butter). Add enough Ultimate Turkey Stock to juices to measure 51/2 cups total. 

Place roasting pan over 2 burners. Add 1/2 cup reserved fat; heat over medium heat. Add onion. Sauté until soft, about 5 minutes. Whisk in flour. Cook until flour browns, about 3 minutes. Whisk in stock mixture, then wine. Boil until gravy thickens and coats spoon, scraping up any browned bits, 3 to 4 minutes. Mix in oregano, lemon juice, and season with salt and pepper.