Dilled Turkey Meatballs with Vegetable Sauce

I am making an effort to incorporate more fruits and vegetables into my diet AND to eat healthier and lighter than usual. Luckily, in the stack of cookbooks I "inherited" from my mom, there was a Weight Watchers cookbook. So, I present to you...

Dilled Turkey Meatballs with Vegetable Sauce

10 oz ground turkey

1 large egg white, lightly beaten

3 T seasoned dried breadcrumbs

2 T chopped fresh dill

1 T Dijon mustard

1 t salt-free lemon-herb seasoning

2 t olive oil

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 c sliced zucchini

1 c chopped fennel

2 garlic cloves, minced

3 c canned stewed tomatoes

2 t grated lemon zest

1/2 t dried oregano leaves

In a large bowl, combine turkey, egg white, bread crumbs, dill, mustard and seasoning. Mix well. Shape into 12 meatballs. In a large nonstick skillet, heat oil. Add meatballs. Cook over medium-high heat, turning frequently (about 6-8 minutes) until browned on all sides. Transfer meatballs to plate and set aside. Add bell peppers, zucchini, fennel and garlic to skillet and cook, stirring frequently (about 4-5 minutes) until tender. Stir in tomatoes, lemon zest and oregano. Reduce heat to low and simmer for 5 minutes. Return meatballs to skillet. Simmer partially covered for 10 minutes. Serve with your pasta of choice.

Yield: 4 servings

Chicken and Orzo Salad

This is another recipe from Semi-Homemade and what we are having for dinner tonight!

Chicken and Orzo Salad

1 16 oz package orzo

1 c light olive oil and vinegar dressing

3 T reduced-fat pesto with basil

2 c shredded cooked chicken

1 pint cherry tomatoes

1 8 oz block feta cheese, cubed (I am using low fat crumbles instead, and only 4 oz)

1 6 oz bag fresh baby spinach

1 4 0z jar pitted kalamata olives, drained

Prepare orzo according to package directions, drain. Rinse with cold water to cook quickly. Drain well. In a small bowl, stir together dressing and pesto. In a large bowl, combine cooked orzo, chicken, tomatoes, cheese, spinach and olives. Pour dressing mixture over orzo mixture and toss to coat. Enjoy!

Macaroni and Cheese

My second favorite food (mashed potatoes wins first place)! All day, I have been craving macaroni and cheese. It just doesn't fit in my diet since I am trying to manage my weight. So, I don't buy it or eat it often. But tonight, I will be indulging. I can't wait! Macaroni and Cheese 3/4 c dry breadcrumbs 4 T butter (divided) 8 oz butter 1 T all-purpose flour 1 small onion, minced Salt and pepper to taste 1/4 t dry mustard 1 1/2 c milk 2 c shredded sharp cheddar Preheat oven to 350. Grease a 2 qt casserole dish. Mix bread crumbs and. 2 T melted butter in a small bowl and set aside. Cook macaroni according to directions, drain and put in the casserole dish. While the pasta is cooking, melt 2 T of butter in a saucepan over medium heat. Cook the onion in the butter until translucent (about 5 minutes). Stir in the flour, pepper, salt and dry mustard. Pour in the milk and bring to a simmer. Stir constantly until the sauce has thickened (about 10 minutes). Remove from heat and stir in the cheddar cheese until melted. Pour the sauce over the macaroni. Add the breadcrumb mixture evenly to the top. Bake for 20 minutes or until the top is golden and bubbly.

Baked Spaghetti

This is one of my all-time favorite recipes. It is so good, and I swear it is better after sitting in the fridge for a day or two. Baked Spaghetti 12 oz cooked spaghetti (I use whole wheat) 1/2 c butter 2 c sour cream (I use the reduced-fat variety) 1 c grated Parmesan 3 eggs, well beaten 11/2 lbs ground beef (you know I always use 96/4) 1 c chopped onion 1 c chopped green pepper 8 oz shredded mozzarella 2 15 oz cans tomato sauce 2 6 oz cans tomato paste 2 T sugar 1/3 c water Minced garlic, basil, parsley and oregano to taste To make sauce: Cook beef, onions and peppers. Drain well. Stir in tomato sauce and paste, sugar, water and seasonings. Heat well. Stir butter, Parmesan and eggs into chopped, cooked spaghetti. Form into a crust and cover the bottom of a buttered 9 x 13 pan. Spread sour cream on top of spaghetti crust. Top with sauce, cover with mozzarella. Bake at 350 for 30 minutes.