Try Making This Low Calorie Meatball Sandwich !!!!

Low Calorie Meatball Sandwich Recipe

Ingredients:
- 1 pound lean ground turkey
- 1/2 cup seasoned bread crumbs, Italian-flavor
- 1/4 cup grated Parmesan cheese
- 1/2 cup liquid egg substitute
- 2 cloves of garlic, finely minced
- 1 tbsp dried oregano
- 1/2 tbsp dried basil
- 1 tbsp fresh chopped parsley
- 1 tbsp granulated onion powder
- 1/2 tbsp sea salt
- 2 tsp black pepper
- 24 oz canned diced tomatoes
- 1 Point rolls, like Sara Lee Delightful Hot Dog Buns or Orowheat Sandwich Rounds
- 8 slices of light Sargento Reduced Fat Provolone Cheese
OPTIONAL: garnish with fresh shredded basil


Directions:
Preheat oven to 350°F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper or foil that’s been coated with non-fat cooking spray.
In a large bowl, combine turkey, bread crumbs, parmesan cheese, egg, oregano, parsley, basil, garlic and salt & pepper. Scoop out turkey mixture and gently shape a small meatball (about the size of a tablespoon) and place on a prepared baking sheet; repeat with remaining ingredients to make 32 meatballs. Bake about 10 to 15 minutes. Make sure to shake the pans every 5 min to promote even browning of the meatballs.
Meanwhile, in a small sauce pan, heat up can of diced tomatoes. Feel free to mix in additional garlic, parsley, oregano, basil, salt and peeper for extra flavor. It won’t affect the points value.
When meatballs are done, remove from baking sheets. Place rolls on same baking sheets; top each piece with 4 meatballs. Spoon about 3 tablespoons sauce over meatballs in each sandwich; top each with 1 slice of light provolone cheese. Bake until cheese is melted and sandwiches are heated through, about 5 to 7 minutes.

Entire Recipe makes 8 servings

Serving size is 1 meatball sandwich

A Great Recipe For Baked Ziti Pasta For All To Enjoy

Baked Ziti Pasta Recipe

Ingredients:
- 12 oz Ronzoni Smart Taste Pasta (I used the penne noodles)
- 1 28 oz can crushed tomatoes
- 1/2 cup chopped mushrooms
- 1 cup reduced fat mozzarella cheese, shredded
- 2 tsp olive oil
- 4 medium garlic cloves, minced
- 1/4 cup yellow onions, finely chopped
- 1/2 lb extra lean ground beef (96/4)
- 1 tsp oregano
- 1 tsp fresh basil, finely chopped
- 1 tsp thyme
- 1 tsp rosemary
- salt and pepper to taste


Directions:
Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add onions and garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add the oregano, basil, thyme, rosemary, salt and pepper. Cook about 2 minutes. Add tomatoes and mushrooms and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked pasta. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining pasta and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Cut into 6 pieces.
Entire recipe makes 6 servings
Serving size is 1 piece

A Great tasting And Very Healthy Recipe For CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

Ingredients:
1 chicken whole, no skin, cut up
2 medium Carrots — peeled and chopped
1/2 cup onion — peeled and chopped
2 Stalks celery — coarsely chopped
2 1/2 teaspoon Salt
2 teaspoon parsley
3/4 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon Poultry seasoning
1/4 teaspoon Pepper
1 Bay leaf
2 qt Water
2 1/2 cups egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender. Makes 3 1/4 quarts.

 
Entire Recipe makes 13 servings
Each serving = 1 cup

Check Out This Great Recipe For CHICKEN BURRITO SOUP

Chicken Burrito Soup

2 cups fat-free chicken broth (one 16 ounce can)
1 cup water
2 teaspoons taco seasoning
1/4 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast (5 ounces)
6 ounces red kidney beans, rinsed and drained (8 ounce can)
1 cup stewed tomatoes, coarsely chopped and undrained
1 1/2 ounces uncooked noodles (1 cup cooked)

In a large saucepan, combine chicken broth, water, taco seasoning, garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally.

Freezes well.

Servings: 4 (1 1/2 cup) servings

TRY THIS GREAT RECIPE FOR "TACO CHILI SOUP" ON A COLD WINTER DAY!!!

Here is an outstanding recipe for Taco Chili Soup which I like to have for lunch, dinner, or as a snack in between meals!!!  For all of you that are Weight Watchers 1 Cup = 3 points.

TACO CHILI SOUP

Brown 1 lb Ground Turkey With 1 Large Onion

Add 1 package Taco Seasoning

1 Package Hidden Valley Buttermilk Dry Ranch Dressing

1 28 Ounce Can Stewed Tomatoes

1 28 Ounce Can Mexican Style Tomatoes (Rotel)

1 28 Ounce Can Pinto Beans (Undrained)

1 28 Ounce Can Hot Chili Beans (Albertsons Brand Undrained)

1 28 Ounce Can Corn (Drained)


HEAT AND SIMMER FOR 1 HOUR

1 CUP = 3 WW POINTS  

Eating Healthy During The Upcoming Holidays!!

Hello everyone I sure hope you are looking forward to the upcoming Holidays and enjoying some time off from work and enjoying time with friends and family, I sure am!!  I do know that from Thanksgiving through New Years it can be very difficult to eat healthy and exercise so I thought I'd give you some ideas on what has helped me out for the past 4 plus years.

In the past I have just thought that I will start or continue to eat healthy and exercise at the beginning of the year.  This made it ok for me to eat whatever I wanted  and not to exercise because it was the holiday season. 

Over the past 4 years I have realized that it's not about how much food that I can throw down my neck and how lazy that I can be but it's really about friends and family.  I have still been eating with friends and family but just with healthy choices and enjoying the time spent with my friends and family just as much as always.  Also I've been keeping up with daily exercise since it's now just part of my healthy lifestyle. When I'm invited to go somewhere and am asked to bring something to eat I have been making or bringing healthy foods that I like.   This makes it a bit easier for me to eat healthy since I know that their will atleast be something healthy to eat for sure.  Also since my family knows that I eat food that is healthy they have actually been making or bringing healthy dishes because they all know that I eat healthy and have come an incredibly long way on my weight loss journey.  After eating instead of laying on the couch I will let everyone know that I'm going for a walk (No I Don't Make A Loud Announcement Annoying Others)  and more times than others their will be others go along.  This doesn't have to be a super long walk but just a nice relaxing walk through the neighborhood which also helps in the food digestion.

So A few tips that I would give is when invited to a party or family gathering this holiday season bring a healthy dish that you like so their will be atleast something their to eat that you like. Another tip would be to go for a nice walk after eating at a party or gathering and invite others as well.  Most importantly have a great and very healthy holiday season spending time with friends and family.

ONLY TRACK ON DAYS THAT YOU WANT TO LOSE WEIGHT!!

This has been so incredible important in my weight loss journey and maintaining my 230 pound weight loss that I think it would be beneficial for everyone if I wrote about it once again.  This may seem like a lot to do in writing down everything that you eat on a daily basis and also to track how much you exercise on a daily basis but the benefits have been life changing for me.  For starters I would suggest that you go out and buy a 5 x 7 inch notepad that you can use to track on a daily basis.  This is also a great tool to use when you are struggling to look back and see what you have ate and how much exercise you did when you were doing good.  At night before going to bed I get my breakfast, lunch and snacks ready for the upcoming day which I bring to work with me.  I track down all the food that I have for the upcoming day so I don't have to write it down as I eat during the next day.  Then when I get home I write down how much exercise I did during the day and also write down in my tracker what I have for dinner and dessert if I have any in the evening.  This makes it easy for me because I have my food journal at home all the time so it will not be misplaced.  If I happen to eat something different during the day while I'm not at home I write it down on a piece of scratch paper which I keep available and then when I get home I transfer it onto my food journal.  On the weekends since I do not work I just write down the food that I eat during the day and evening and also track any exercise that I do.