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SPINACHANDCHEESECROSTINI
i bag_mtte loa£ cut into
_qnd_ slices
2 teaspoons margas'ineor
butter
cup finely d_Ol)l)ed
onion
1 dove garli< minced
1 pacJ{_c4e (fl oz.) fi'ozen
d_opped spinad_,
thawed and _queezed
chy
1 pa&_(q_ ([4oz.) light
(7"P_tln (_lePqP
cup masted red pepl_e_
cup s!_redded
Cheddar dleese
Place baguette slices oil bakiilg sheet. Bake at
375°F for 4 to 6 minutes, or until toasted. Set aside.
Melt margarine in 10-inch skillet over medium heat.
Add onion and garlic. Cook and stir 2 to 3 ininutes,
or until softened. Add spinach. Cook and stir 30 to
60 seconds, or until warm. Cool slightly.
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix about
30 seconds. Add spinach inixture. Turn to Speed 2
and mix about 30 seconds. Add red peppers. Turn
to Speed 2 and mix about 30 seconds. Spread
spinach mixture on toasted baguette slices. Top
each slice with about 1 teaspoon Cheddar cheese.
Bake at 375°Ffor5to8minutes, or tmtil
thoroughly heated and cheese is melted. Serve
wartn.
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.
MEATBALLSWITHSALSA
cup [_t-[i'eeegg,
substitute or 1%*g
cup fi'esh bread cT"_m_l)s
teo_l)oonc']_ilipowder
tea_l)oongarlic flolvder
teaspoon c'g{yenne
pepper
1 poundgmundturkcly
cup tMc_ ond c4_unky
0ll1) dlili _auc'e
cup Iwtter
Place egg substitute, bread crumbs, chili powder,
garlic powder, pepper, and ground turkey in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Stir Speed and mix about 30 seconds.
Form turkey mixture into 1-inch balls. Spray
12-inch skillet with no-stick cooking spray. Cook
meatballs over medium-high heat until well
browned; drain.
Mix salsa, chili sauce, and water in sinall bowl. Add
to meatballs and stir. Reduce heat to low. Cook,
covered, about 10 ininutes, or tmtil meatballs are
thoroughly cooked, stirring frequently. Serve warm.
Yield: 12 servings (3meatballs per serving).
Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,
30 mg chol, 280 mg sod.
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