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Asian Meatballs
10 oz. ground turkey breast
2 tbsp. water chesnuts, minced
1/2 green bell pepper
4 scallions
1 egg white
1/3 cup fine dry bread crumbs
1 tbsp soy sauce
1/4 cup sweet and sour sauce
1/2 cup cup unsweetened apple sauce
Preheat oven to 375 degrees. Combine first seven ingredients, shape into 32 one inch balls. Bake in a pan sprayed with cooking spray until cooked through and browned (about 15 minutes). Meanwhile, combine sweet and sour sauce with the applesauce. Heat until hot and bubbling. Stir in meatballs. Serve as an appetizer (with toothpicks) or over rice for main course.
For entire recipe: 825 calories, 2 grams fat, 3 grams fiber
Serves 8 at 2 points a serving.
Notes: I am not a big water chesnut fun, so I skip it. You can add a little bit of soy sauce to the applesauce/sweet and sour sauce mixture if it is still too sweet for your taste.
This recipe was submitted by Lyn. Thanks, Lyn!
Just because it’s Fat Tuesday, doesn’t mean it’s Eat Your Weight In Fried Catfish Day. I don’t usually celebrate Mardi Gras but I am sure some people do with parties or bar drinking. I found this dip recipe that sounded like a good party item as well as delicious and low fat / low point snack. The carb contents look low to me as well. It’s a spicy dip that can be served with veggie sticks and by the sound of it, would be awesome smeared on some pita bread or even on a turkey sandwich. I haven’t tried it but it sounds delicious and I am going to give it a shot this weekend.
Ingredients:
1/2 cup sun-dried tomatoes, without oil, dry-packed
8 oz light cream cheese, softened
1/2 cup plain fat-free yogurt
1/4 cup chili sauce
4 Tbsp bell pepper(s), chopped
4 Tbsp scallion(s), chopped
1 medium garlic clove(s), minced
1/2 tsp celery seed
1/8 tsp cayenne pepper
Instructions:
Place tomatoes in a small bowl. Cover with 1 cup of boiling water and allow to stand at room temperature for 10 minutes; drain and chop tomatoes.
Meanwhile, in another small bowl combine cream cheese, yogurt and chili sauce; mix well. Add tomatoes and remaining ingredients; mix well and refrigerate until ready to serve. Yields about 2 tablespoons of dip per serving.
POINTS value | 1
Servings | 16
Preparation Time | 20 min
Credit: Weight Watchers Online
A couple days ago, while searching for some recipes on the Weight Watchers site, I stumbled across a slew of recipes for dips and salsas. With summer upon us, it’s a really good time to try these out for your barbeques and pool parties. In the past, I’d tried the Dill-Cucumber Dip and the 7-Layer Mexican Dip... and they both ruled. That Cucumber Dill Dip is awesome with celery, cucumber slices, bell pepper slices, wheat pita wedges, whole grain crackers or whatever floats your boat. And the 7-Layer Dip, while good with veggies, honestly, rocks the house with some Baked Tostitos. Mix up a pitcher of sangria (hey, you gotta live, right?) or some Watermelon-Mango Batidas and enjoy!
The other recipe they had that looked so good, but I didn’t try, was the Mango Salsa. I salivated just reading the recipe. It would be so good on fish, a la Applebee’s or on chicken or even on a pile of steamed veggies to give them a kick. But the sweet of the mango cools down the heat of the jalapeno and let’s the flavor really come through. Mango salsa is one of my favorite things, so I’m anxious to try this recipe!
Ingredients
2 medium mango(es), finely diced
1 medium sweet red pepper(s), finely diced
1/2 medium red onion(s), finely chopped
1/2 medium jalapeno pepper(s), seeded and minced
1 Tbsp cilantro, chopped
1 1/2 Tbsp fresh lime juice
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Combine all ingredients in a bowl.
Season with salt and pepper to taste.
Omit jalapeño if you do not want salsa to be spicy.
Yields about 2/3 cup per serving.
POINTS® value | 1
Servings | 4
