Asian Turkey Meatballs With Lime Sesame Dipping Sauce

These Asian inspired meatballs combine sesame oil, soy sauce with cilantro and scallions. The dipping sauce has a wonderful tangy lime flavor mixed with sesame and scallions. Serve this over noodles or rice. Super easy to make in less than 30 minutes. For a fun appetizer, make them half the size and served them with toothpicks. These have a wonderful taste and you can barely tell its turkey instead of beef.

Servings: 4 • Size: 3 meatballs • Points+: 7 pts

Calories: 229.1 • Fat: 11.1 g • Carbs: 8.5 g • Protein: 24.3 g

Ingredients:

1/4 cup panko crumbs

1-1/4 lbs 93% lean ground turkey

1 egg

1 tbsp ginger, minced

1 clove garlic, minced

1/2 tsp salt

1/4 cup chopped fresh cilantro

3 scallions, chopped

1 tbsp low sodium soy sauce

2 tsp sesame oil

Dipping Sauce

4 tbsp low sodium soy sauce

2 tsp sesame oil

2 tbsp fresh lime juice

2 tbsp water

1 chopped fresh scallion

Directions:

Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, ginger, garlic, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

BLT Macaroni Salad

This may be a summer recipe but my husband and I love BLT’s and so I had to try this! You substitute spinach for lettuce and make sure you put at least some salt on it because it’s a lot yummier that way.

Servings: 7 • Serving Size: 1 cup • Points Plus: 4 pts

Calories: 149.1 • Fat: 4.3 g • Carb: 26.7 g • Fiber: 4.2 g

Protein: 5.3 g • Sugar: 0 g • Sodium: 146.6 mg (without salt)

Ingredients:

8 oz uncooked elbows, low carb or whole grain

4 slices 25% reduced fat center cut bacon

2 large ripe tomatoes, beefsteak or vine ripe, diced small

4 tbsp reduced fat mayonnaise (I used Hellman's)

salt and fresh pepper to taste

2 cups baby spinach

Directions:

In a large skillet cook bacon on medium-low heat until crispy on both sides.

In a large pot of boiling salted water, cook pasta according to package directions.

Chop tomatoes and combine it along with any accumulated juice with mayonnaise and pepper in a medium bowl. Drain pasta and rinse with cold water to cool. Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving.

White Chocolate and Peppermint Popcorn

I went to my first family Christmas party tonight and decided to try this peppermint popcorn recipe and it turned out really good. I'm not sure the nutrition of this recipe but it's great for the holidays.

Ingredients:
                  16 oz White Chocolate( I used white chocolate chips and it worked great)
                   1 cup finely crushed peppermints(about 12 candy canes)
                   4 quarts popped popcorn(about 1/2 cup corn kernels)

I used an air popper so if you use unsalted popcorn throw in a pinch of salt when you sprinkle in the crushed peppermints.

Directions:

Slowly melt white chocolate in the microwave. Stir often to keep chocolate from burning. Stir in 1/2 cup crushed peppermints into the white chocolate. Place popped corn into a large bowl. Pour melted white chocolate and peppermint mixture over the popcorn. Gently stir to coat popcorn while sprinkling remaining crushed peppermints over the popcorn. Pour out onto parchment paper and allow coating to harden. You can even drizzle with more chocolate!

                                                   Ham and Veggie Crescent Wreath

I also had to make this, it was actually really easy and so festive! You use 2 cans of refrigerated  crescent dinner rolls and a container of pineapple cream cheese spread and of course lots of colorful veggies. Here is a link to the recipe if you want to make it. http://www.pillsbury.com/recipes/ham-and-veggie-crescent-wreath/e2ef80b7-014c-4198-b15a-e577f63d4cc8/

Chicken Fried Rice Recipe

This is so fast and easy to make, so if you need a quick side dish recipe to have on the table in minutes, this dish will work great! Chicken fried rice is so delish, no matter where you have it. But it’s usually pretty greasy and carbohydrate heavy, and could end up costing you a lot of Weight Watcher Points. But this super awesome, low calorie Chicken Fried Rice Recipe not only boasts just 3 Weight Watchers Points per serving, but it tastes DELICIOUS!! It’s loaded with fiber and vitamins, so it’s actually quite good for you too!

Serving Size: 1 CUP

Each Serving = 3 points

Ingredients:

- 2 sprays non-fat cooking spray
- 4 large egg whites
- 1/2 cup scallions, chopped, green and white parts
- 2 medium garlic cloves, minced
- 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1/2 cup carrots, diced
- 2 cups cooked brown rice, regular or instant, kept hot
- 1/2 cup frozen green peas, thawed
- 3 tbsp low-sodium soy sauce

Directions:

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Off heat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. 

Skinny Loaded Nachos with Turkey, Beans and Cheese

Enjoy these loaded nachos without the guilt. We had these for lunch but this is also great as an appetizer. High in fiber and lower in fat than regular nachos. DELICIOUS! 

Servings: 4 • Serving Size: about 14 chips • Points+: 9 pts

Calories: 347 • Fat: 9.4 g • Protein: 27.1 g • Carb: 40.6 g • Fiber: 7.1 g

Ingredients:

4 oz baked tortilla chips (I used Baked Tostitos Scoops)

8 oz 99% lean turkey breast

1 tsp cumin

1 tsp garlic powder

salt and pepper

1 cup fat free spicy black bean dip

1 1/3 cup reduced fat Mexican cheese like Weight Watchers

2 cups pico de gallo salsa

1/2 cup light sour cream

2/3 cup fresh cilantro

Directions:

Preheat oven to 425°. Place 1 oz (about 14) chips on four oven-proof dishes or one large baking sheet.

Heat a large nonstick sauté pan over high heat. Add turkey. Season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon. When warmed, add bean dip and mix well.

Spoon the turkey mixture over the chips and sprinkle the cheese on top. Bake until cheese melts, about 6 minutes.

Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños. Serve immediately.

Baby Red Potato Salad

This potato salad is absolutely delicious, especially if you're not a fan of traditional potato salad loaded with mayonnaise. Red potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. This one is a keeper and so easy to make the night before.

Servings: 6 • Size: 3/4 cups • Points+: 3 pts 

Calories: 107.2 • Fat: 3.2 g • Carbs: 17.8 g • Fiber: 2.1 g  

Protein: 2.2 g

Ingredients:

4 cups baby red potatoes, cut in small pieces

1/2 cup green bell pepper, finely diced

1/4 cup red onion, finely diced

3 scallions, diced

1 tsp dijon mustard

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tbsp reduced fat mayonnaise

salt and fresh pepper

Directions:

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve. 

Sesame Encrusted Baked Chicken Tenders

You'll love this simple baked chicken tenders recipe coated with sesame seeds, panko and a hint of soy sauce. Perfect for a quick meal. I served it with scallion white rice and it was super delicious!

Servings: 4 1/2 • Serving Size: 2 chicken tenders • Points+: 5 pts
Calories: 196.9 • Fat: 9.1 g • Protein: 22.9 g • Carb: 5.7 g • Fiber: 1.5 g

Sugar: 0.3 g • Sodium: 400 mg

Ingredients:

• 18 oz chicken tenderloins
• salt and pepper to taste
• 2 tsp sesame oil
• 2 tsp low sodium soy sauce
• 6 tbsp toasted sesame seeds
• 1/2 tsp course salt
• 4 tbsp panko
• Olive oil spray

Directions:

Preheat oven to 425°. Spray a baking sheet with non-stick oil spray.

Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another

Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 - 10 minutes. Turn over and cook another 4 - 5 minutes longer or until cooked through.

Baked Chipotle Sweet Potato Fries

These guiltless “fries” are lightly tossed with olive oil and spices, then baked in the oven instead of fried. The perfect balance of spicy and sweet. Serves two as a side dish or one for lunch. I served this with skinny ranch dip on the side. I am so glad we tried these, they are sooo good and you wouldn’t believe you were eating a sweet potato. I will be making these again!

Servings: 2 – Serving Size: ½ - Points+: 3 pts – Calories: 108 – Fat: 4.7 g 

Protein: 1.1 g  Carbs: 15.8 g – Fiber: 2 g

Ingredients:

-       1 sweet potato, (about 5” long) peeled and cut into ¼” fries

-       2 tsp olive oil

-       sea salt

-       ground chipotle chile

-       garlic powder

Directions:

Preheat oven to 425 degrees.

In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder, and chipotle chile powder. Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.

Skinny Ranch Dip

Servings: 2 – Serving size: ½ - Points+: 1 pt – Calories: 41.3 – Fat: 3.5 g – Protein: .8 g

Carbs: 1.7 g – Fiber: .2 g

Ingredients:

-       2 tbsp light mayo

-       2 tbsp fat free plain greek yogurt

-       2 tbsp fresh chopped scallion

-       salt and fresh pepper

Combine all ingredients in a small bowl and serve.