Meatball Surprise

These take a long time to cook but they are simple to put together. and good! those brussels sprouts are just little cabbages inside a meatball. Try it, you'll like it! :)

Meatball Surprise
1 1/2 lbs. lean ground beef, 96/4
1 c. uncooked instant rice
2 TB onion, chopped
1 egg white
¼ tsp garlic powder
1/2 tsp. pepper
1 16 oz. pkg. frozen brussels sprouts
1 (26.5 oz) Hunts Spaghetti Sauce
1 tsp. Italian Seasoning

In a large bowl, combine the first six ingredients and mix well. Shape two tablespoons around each frozen brussels sprout to form a meatball. Place in an ungreased casserole dish. Pour spaghetti sauce over meatballs. Sprinkle with Italian seasoning. Cover and bake at 350 for 1 hour and 15 minutes or until meatballs are cooked through.
Yield: 6 servings. Per serving (4 meatballs)= 251 Calories; 4g Fat (13.5% calories from fat); 23g Protein; 34g Carbohydrate; 6g Dietary Fiber; 44mg Cholesterol; 634mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable.

sour cream dill quick bread

I've been sick for three days and eaten just toast and water. This bread was a nice change.

Sour Cream Dill Quick Bread
3 c. reduced fat Bisquick
1 c. reduced fat cheddar cheese, shredded
3/4 c. skim milk
1/2 c. light sour cream
1 TB Splenda
3/4 tsp dried dill weed
3/4 tsp mustard powder
1 egg

Heat oven to 350*. Spray loaf pan with cooking spray. Stir ingredients together just until moistened. Pour into prepared pan. Bake 45-50 minutes or until golden brown. Cool completely before slicing (who can do that??). Store at room temperature up to 4 days or refrigerate up to 10 days.
Yield: 12 servings. Per serving= 155 Calories; 4g Fat (24.9% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 474mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Spicy Pecans

I made these before Christmas. I thought they were good.

Spicy Pecans
3 cups pecan halves
3 tablespoons fat-free italian Parmesan salad dressing
2 teaspoons cumin
2 teaspoons crushed red pepper

HEAT oven to 325°F. Mix nuts, dressing, cumin and crushed red pepper flakes in medium bowl; toss to coat. SPREAD into single layer on foil-covered baking sheet. BAKE 20 min. or until lightly toasted, stirring after 10 min.

Yield: 12 servings. Per serving (1/4 cup)= 184 Calories; 18g Fat (84.2% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.

Orange Broccoli Beef

This was pretty quick. It had too much liquid so I've decreased it here.


Orange Broccoli Beef
14 oz frozen Broccoli Florets
1 C fat free beef broth
3 tbsp hoisin sauce
3 tbsp Low-Sodium Soy Sauce
2 tbsp plum sauce
1/4 c. orange juice
2 tsp orange zest
1 tbsp cornstarch
1 pound lean beef steak
½ tsp crushed red pepper flakes

In medium saucepan, boil broccoli flowerets until crisp tender. In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce, orange juice, orange zest and cornstarch. Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; cook in large skillet with red pepper flakes. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Add broccoli and cook until heated through, about 2 minutes. Serve with the orange wedges.
Yield: 4 servings. Per serving= 263 Calories; 8g Fat (27.1% calories from fat); 33g Protein; 17g Carbohydrate; 4g Dietary Fiber; 72mg Cholesterol; 884mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Sausage & Bean casserole

This made a quick and tasty dinner! The beans tasted similar to pork and beans.

Sausage & Bean Casserole
cooking spray
1 cup celery
2 tablespoons chopped onion
7 ounces smoked sausage, healthy ones
30 ounces navy beans, canned
1 tablespoon brown sugar
1 tablespoon Splenda
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
dash garlic powder
1 dash cayenne

Spray skillet with cooking spray. Saute' onion and celery. Add sliced sausage. Rinse and drain beans and add. Add brown sugar, Splenda, tomato paste, thyme, black pepper, garlic powder and cayenne. Simmer 10 minutes.
Yield: 4 servings. Per serving= 334 Calories; 3g Fat (8.6% calories from fat); 23g Protein; 54g Carbohydrate; 12g Dietary Fiber; 22mg Cholesterol; 1470mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Curry Roasted Cauliflower

This is a tasty and different side dish.

Curry Roasted Cauliflower
1 head cauliflower
2 tsp olive oil
1 TB lemon juice
dash salt
1/4 tsp pepper
1/4 tsp cumin
1/4 tsp curry powder
dash cayenne

Cut cauliflower into medium florets. Combine oil, juice, salt, pepper, cumin, curry and cayenne; pour over cauliflower. Bake at 425* for 25 minutes.
Yield: 3 servings. Per serving= 38 Calories; 3g Fat (68.7% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Pumpkin Ring

Easy and delicious!

Pumpkin Ring
cooking spray
3 cups reduced fat Bisquick®
1 cup splenda
1/2 cup brown sugar, packed
2 tablespoons light margarine
2 eggs
2 egg whites
16 ounces canned pumpkin
2 teaspoons pumpkin spice
1/4 cup skim milk

Preheat oven to 350 degrees F. Spray bundt pan with cooking spray. With an electric mixer, on low speed, beat the Bisquick, Splenda, brown sugar, margarine, eggs, whites, pumpkin, pumpkin spice and milk together, scraping the bowl continuously. Increase the electric mixer speed and mix for 3 minutes. Spread the batter into the cake pan. Bake for 40 minutes or until a toothpick comes out clean. Let cool for 10 minutes and remove it from the pan.

Yield: 14 slices. Per slice= 159 Calories; 3g Fat (17.8% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 367mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.