Thursday, July 14, 2011

Chicken Meatballs

Here is a recipe for a lower fat, scrumptious meatball recipe! We loved it! And they were about a point each! :)

Chicken Meatballs
(To be used in spaghetti or a meatball sub!)

(These look just like mine- except mine didn't have any green 
onions :) )

1 pound of Ground Chicken (lean)
1 Egg
2 Tbsp Bread Crumbs (Italian or original..i use original)
1/4 Cup Parmesan Cheese, grated (I guessed on this amount.
Adjust to your liking)
1 Tsp Dried Minced Onions
1/2 Tsp Garlic Salt
1 Wedge of Sundried Tomato Laughing Cow
(Umm..if you have never had these...Go get them NOW! 
They are good in everything and excellent as a snack with
pita crackers!!)

Mix and mash all ingredients together in a large bowl! Make sure the
Laughing Cow Wedge is mixed in very well. 

Spray cooking spray in a casserole dish. 

Roll into meatballs. I made 5 rows of 4 meatballs..which gave me 20 
small meatballs. I cooked on 375 degrees..i dont remember for how long...
But i kept an eye on them and turned them when i saw the bottom side
getting brown. I flipped them to as many sides as i could to get most of
the meatball brown. 

We ate these with corn, spaghetti sauce, and wheat noodles! 


Butternut Squash French Fries Oh My!

Not everything on my blog has to be deep and profound..We can talk about FOOD too! :) Im going to be posting a few recipes that I have enjoyed lately, and some that I am still wanting to try! 

I  can honestly say, that this recipe blows my mind. I am IN LOVE with butternut squash. Bake it, fry it, casserole it, puree it... Its AMAZING. Here is my recipe:

(Healthier than deep fat fried potatoes!)

(These in the pic are baked and not fried..but they give you an 
idea of the shape and all!)


1 medium/large Butternut Squash
1 Cup of Flour
1/2 Cup of Parmesan Cheese, grated
1/2 tbsp Tony Chacheras Seasoning (I HIGHLY suggest everyone have this in your
spices. I use it on EVERYTHING that I cook...meat, veggies, etc.)

1/2 tsp Garlic Salt
Pepper to Taste
Extra Virgin Olive Oil to cover pan on stove
Enough milk to soak BNS in after cut

Peel BNS (Butternut Squash) with a potato peeler. 
Cut off two ends (top and bottom) 
Cut in half lengthwise 
Scoop out the insides seeds and all
Cut the BNS into "french fry wedges"
The BNS will be very tough to cut...stick to it :) Its worth it!
Put the BNS wedges in milk and let them soak for 
a couple minutes

Mix the flour, parmesan, Tony Chacheras, and Garlic Salt
in a bowl. Take the wedges out of the milk and roll them around
in the flour mixture. 

While you are doing this, have the EVOO (extra virgin olive oil)
heating in a large skillet on the stove on a little under medium heat. You
dont want to burn the EVOO. If it starts to smoke, its burning.

When the oil is hot enough (drop a peace of flour in and see if it
sizzles and bubbles..if so its hot enough,  if not-wait a minute) drop several 
BNS wedges in.

Turn several times to ensure all sides are browning... and WALLAH! :)

Im not going to give a WW Points plus count on this because its depends on 
how much of everything you end up needing. 
P.S. I had too much BNS so i didnt use it all. Just used what
I had enough ingredients for.

I always guess when im doing a new recipe so these measurements are
not exact. Look at it for your taste and adjust for your liking!