Thursday, June 5, 2008

TASTY THURSDAY


I decided I wanted to participate in this Meme that my friend Lorie told me about. It's called Tasty Thursday and it's hosted by Trista over at the Pumkin Patch. How fun! This week's theme is WW recipes! YAY!! I'm so glad she told me about it! I love finding new recipes, especially ones that people post about b/c that means at least they like them right? Anyways, I was gonna be creative and post a recipe that I haven't mentioned before (I have TONS), but it's 2:30 am and I'm totally tired! I've been up making Baby Shower Invites for one of my friends. Enough of that. . . The recipe I'm posting I LOVE!! It's a HIT with every member in my family, including my 10 month old. The best part is is that it's low in points and tastes delicious!!!  


Enjoy!

Turkey Meatballs in Wine sauce -I just use chicken broth here as I don't have wine on hand :(
1 egg white
1 cup soft bread crumbs
1/2 cup finely chopped onion
2 Tablespoons skim milk
1/2 teaspoon salt
1/4 teaspoon thyme, crushed
Dash pepper
1 pound ground raw turkey
Nonstick spray coating
2 cups sliced mushrooms (we're not mushroom fans, so we don't add these)
3 cups water
6 tablespoons cornstarch
3 tablespoons instant chicken bouillon granules
1 cup dry white wine. (I just add an extra cup water instead when making the cornstarch mixture to equal 4 cups of water total)
2 tablespoons snipped fresh parsley
1 box hot cooked noodles

In a medium mixing bowl, stir together egg white, soft bread crumbs (I use the ones you get for cheap that are crunchy at the store and the work just fine), 1/4 cup of the onion, milk, salt, thyme and pepper. Add turkey; mix well. Shape mixture into 1 inch meatballs.

Spray a 13X9 inch baking pan or baking dish with nonstick spray coating. Place meatballs in the baking pan or dish. Bake, uncovered, in a 350 degree oven for 30-35 minutes. (I find with the oven I have now, they cook in as little as 27 minutes) or till meatballs are no longer pink. Drain any juices; cool meatballs. Then, cover and chill for 2 to 24 hours. I almost ALWAYS skip this step. I've done them both ways and really don't see the benefit of chilling them especially when I'm in a hurry. 

Before serving, spray a cold large skillet with nonstick spray coating. Add mushrooms and remaining 1/4 cup onion. Cook til mushrooms and onions are tender. Stir together water (including extra 1 cup of water as substitute for wine here), cornstarch, and bouillon granules. Carefully add the cornstarch mixture to the mushroom/onion mixture in the skillet. Cook and stir till thickened and bubbly. Add chilled (or not chilled ;) meatballs and wine (or no wine here if already added extra cup of water above); heat through. Stir in parsley. Serve over hot cooked noodles. YUMMY!

5 servings
5 points a serving 
Add points for noodles :)

P.S. I've found that the NEW Ronzoni Smart Taste pasta's work REALLY well!! They are packed full of fiber and nutrients (thus lowering your points), yet they look and taste like regular noodles. I haven't found any egg noodles by them yet, but have found their Rotini or Penne work just as well for this recipe :)

2 comments:

Lorie said...

Yummy! Trista e-mailed me. She forgot today, she said she is putting it up now. Thanks for participating!!!

Trista said...

Thanks for participating! I hope to see you every week! :D

My recipe yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. 6pts per serving. :D