Buffalo Turkey Meatballs

Talk about easy and delicious!!!!


Ingredients:

1 pound 99% fat free ground turkey
2 oz cream cheese (I use philedelphia 1/3 less fat)
2 eggs
3 Tbl crumbled blue cheese
1/2 tsp black pepper
About half a bottle of Franks wing sauce

Pre heat oven to 350 degrees
Mix all ingredients together EXCEPT wing sauce

Create meatballs and place on cookie sheet-- I made 12 out of one batch so they are little bigger than typical meatball size

Bake for 10 minutes

Then dump Franks into a bowl and VERY CAREFULLY pick up each meatball and dip into Franks wing sauce then return to baking sheet.

Bake for additional 13-15 minutes

I served them to the family with green beans and garlic bread and both my husband and son dipped theirs in ranch before eating.

1 Meatball Equals:

69 calories
1 carb
2 fat
10 protein
0 sugar

Italian Meatloaf

This is a bit higher calorie per serving recipe so this is more focused on maintenance phase VSGers or those that work out really intensly and can afford the little bit of extra calories per day...



2 pounds of ground beef ((I use the 86% lean anything more lean than that will make the meat too dry and the meatloaf fall apart, I learned that the hard way))
1 egg
1 onion chopped
1 ½ cup spaghetti sauce
½ cup bread crumbs
½ cup rolled oats
1 tsp Italian seasoning (or sprinkle in some basil and oregano)
garlic, salt and pepper to taste (I think I used about 1/2 tsp salt, 1/4 tsp pepper)
Mix all the ingredients together except only mix 1/2 cup spaghetti into the mixture

Place mixture into loaf shaped baking pan then top with the remaining 1 cup spaghetti sauce

Basically its a giant meatball when its all said and done but it was an amazing giant meatball!!!!

I served it to the family with garlic bread sticks and green beans


Nutrition Facts for one 5 ounce serving:

Calories: 411
Carbs: 16
Fat: 24
Protein: 32
Sugar: 6

Mexican Soup

 

Brown 1 pound of 99% fat free ground turkey, dump into slow cooker

Add:
1 can of no salt added corn ((drained))
1 can of no salt added Creamed Corn
1 can of Rotel
1 can of stewed tomatoes
2 cans of Mexican beans
1 packet of Taco Seasoning ((I make my own taco seasoning, see below for recipe!))
2 soup cans (from the corn or beans) of water

Mix well, and cook on low all day

I served it to the family with crunched up tortilla chips, cheddar cheese, and a dollop of sour cream on top.


Taco Seasoning Recipe ((this KILLS any kind of packet seasoning you will find!!!!)))

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Pot Roast with Oven Roasted Parmesan Potatoes

I made an awesome pot roast the other night. I got the recipe off Pinterest. If I could make "pinning" a full time job, I seriously could be a millionaire!

Pot Roast:

1 packet hidden valley ranch mix
1 packet brown gravy (I use McCormick)
1 packet good seasons itailan dressing mix

Combine all three with 1/2 cup water, pour over pot roast and cook in the crock pot.


Oven Roasted Parmesan Potatoes:

Preheat oven to 400 degrees

Thinly slice potatoes
Sprinkle with your favorite "all seasoning" such as Lawry's
Bake for 30-40 minutes until potatoes begin to brown

Sprinkle with freshly grated parmesan cheese (you can cheat and use the canned too)
Put back into the oven for about 5 minutes

Both my son and my husband gave this a 10 out 10!

FAMOUS! Shredded Buffalo Chicken

First I spray the slow cooker with cooking spray, then put in about 2 lbs boneless, skinless, fat trimmed chicken breasts. Cover them with some Frank's red hot buffalo (you could use other brands, I've just found this to be the best nutritionally), several Tbs at least, to taste. I then add several splashes of Tabasco, some garlic powder, onion powder, paprika, chili powder (if you dare, ha!) and black pepper. Cover all of that with no salt added no sugar added tomato sauce, until the chicken is completely covered but there isn't too much excess. Cover and cook on low 7 hours, or until chicken is cooked through. When it's done, just shred the chicken with a couple forks right in the slow cooker.

I wish I could remember who originally gave me this recipe on OH but she is a goddess for doing so! This recipe is amazing!

My husband loves to use tortillas to make wraps and my son likes to use Tostitos Scoops and use the chicken as a chip dip.

VSG serving is 6 ounces (for people 6 months post op or more) and if you are less than 6 months or have really tight restriction I would go with 4 ounces

One serving (at 6 ounces) is

286 calories
9 carbs
6 fat
49 protein
3 sugar

ENJOY!!!

Bacon Topped Turkey Meatloafs with BBQ sauce

Bacon Topped Turkey Meatloafs with BBQ sauce

¾ cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp onion, minced
2 tbsp diced red pepper
½ cup bread crumbs
¼ cup BBQ sauce
1 large egg
1 tsp smoked paprika
1 tsp salt
1.3 lb ground turkey
6 slices center cut bacon (cut in half)

Pre heat oven to 350, spray muffin pan

Mix zucchini, onion, red pepper, breadcrumbs, bbq sauce, egg, paprika, and salt. Add the turkey and combine until mixed through

Divide the mixture into 12 muffin tins. Place 1/2 slice of center cut bacon on top then add a touch of BBQ sauce on top.

Bake for roughly 25 minutes (I didnt look at the exact time when I put them in the oven)

1 muffin:101 calories
2 g fat
9 g carbs
11 protein
4 sugar

Pair these up with a fresh veggie and your family is set!

 

Turkey Stuffed Red Peppers

Turkey Stuffed Peppers
Gina's Weight Watcher Recipes
Servings: 6 servings (1/2 pepper)

Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g

1 lb lean chopped turkey meat

1 garlic, minced

1/4 onion, minced

1 tbsp chopped fresh cilantro or parsley

1 tsp garlic powder

1 tsp cumin powder

salt to taste

3 large sweet red bell peppers, washed

1 cup fat free chicken broth

1/4 cup tomato sauce

1 1/2 cups cooked rice

Olive oil spray

1/4 cup reduced fat shredded cheese

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

My husband likes to take hidden valley ranch and dip the bites he cuts up into the ranch.