Meatball Wrappers

Recipe Taken From:
Weston, MO Bed & Breakfast cookbook

Ingredients:

• 1 bag (28-32oz) Italian Meatballs, thawed
• 2 cans crescent rolls
• Marinara or spaghetti sauce of your choice
• Grated Parmesan cheese

Preparation:

Pre-heat oven to 350-375 degrees. Separate crescent roll triangles. Slice each triangle into 3 pieces. Wrap each meatball with a piece of crescent roll. Bake in oven for 10-15 mins. or follow the directions on your crescent roll package. Warm the marinara or spaghetti sauce and sprinkle Parmesan cheese over warm sauce. Serve meatballs as appetizer and marinara sauce for dipping.

Notes & Tips:

I have made this recipe many times. You have to keep an eye on the cook time though. Sometimes it's quicker than others. I usually just check them at 10 mins and adjust the time as needed.

Nutrition Facts:

1 meatball wrapper: 100 calories, 4g fat, 3g carbs, 4g protein

Sammie Burgers

Recipe taken from:
back of Chicken of the Sea Salmon can

Ingredeints:

• 14 oz can salmon
• 1 slice bread, in crumbs, seasoned
• 1/2 cup chopped onion
• 1 1/2 tablespoons mayonnaise
• 2 eggs, beaten
• 2 tsp. lemon juice
• 1 tablespoon parsley, dried
• 1/4 tsp. garlic salt
• oil

Preparation:
Drain & flake salmon, pull out larger bones, combine with breadcrumbs, onion, mayonnaise, egg, lemon juice, parsley and garlic salt. shape into 6 patties. In large skillet, heat 2 tbsp oil. Cook over medium heat until both sides brown. Cook in batches of 3, when done cooking drain oil on paper towels. Serve on buns with whichever burger toppings you enjoy.

Notes & Tips:
My favorite way to eat this is on those thin wheat buns with a little mayo and hot sauce. This is a great way to introduce non-salmon eaters to salmon. I served this two people who aren't salmon people and they loved it! The most difficult part about this is keeping the patties together until you cook them.

Nutrition Facts:
Calories 200, Fat 12g, 3g Carbs, 18g proteins

Spinach and Feta Turkey Burgers

Recipe adapted from:
allrecipes.com

Ingredients:

• 2 eggs, beaten
• 2 cloves garlic, minced
• 1/2 onion, minced
• 4 ounces feta cheese
• 1/2 bag fresh spinach
• 2 pounds ground turkey
• 1/2 cup bread crumbs

Preparation:

1.Preheat an outdoor or indoor grill for medium-high heat and lightly oil grate.
2.While the grill is preheating, saute onion and garlic together over med-high heat. When they are opaque add the spinach and let wilt. Mix together eggs, garlic, feta cheese, spinach mixture, and turkey in a large bowl until well combined; form into 8 patties.
3.Cook on preheated grill until no longer pink in the center, 5-10 on the indoor grill 15 to 20 minutes on an outdoor grill.

Notes & Tips:
This was so good. Most turkey burgers I have eaten come out pretty dry. This one is moist and flavorful. I served this on those new thin wheat buns with mustard, but you could certainly put lettuce and tomato and whatever else you'd like on there.

Nutrition Facts:
Calories: 259 Total Fat: 15.2g Cholesterol: 150mg

Eggs Benedict

Recipe Taken From:
Taste of Home Healthy Cooking Mag.
April/May 2010

Ingredients:

• 2 slices Canadian bacon
• 2 eggs

Hollandaise Sauce

• 2 Tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 1/2 cup skim milk
• 1/2 cup fat-free evaporated milk
• 1 egg yoke, lightly beaten
• 1 Tablespoon butter, melted
• 1 Tablespoon lemon juice
• 1 English muffin, split and toasted

Preparation:

In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm.

Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a cup, holding the cup close to the surface of the water, slip each egg into the water. Cook, uncovered, until whites are completely set and yokes begin to thicken but are not hard, about 4 minutes.

Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat.

Stir a small amount of sauce into egg yoke; return all to the pain, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes, stir in melted butter and lemon juice. Remove as soon as it gets smooth.

With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 Tablespoons of sauce. Serve immediately.

Notes & Tips:

This is my first time ever making or eating Eggs Benedict. YUM! Are you kidding where have I been??? This was so good. You have to be very very careful not to over thicken the sauce and you have to be very careful not to overcook the eggs. They look weird in the water, but oh my gosh the yum factor is out of this world.

Nutrition Facts:

1 serving equals 216 calories, 8g fat, 19g carbohydrates, 17g protein

Mexican Rice

Recipe taken from:
www.fitnessandfreebies.com

Ingredients:

• 1 tablespoon olive oil
• One large onion, chopped
• 1 cup long-grain rice, uncooked
• One (28 ounces) can stewed tomatoes
• 1/2 medium sweet green pepper, chopped
• 1/2 medium red bell pepper, chopped
• 2 teaspoons chili powder
• 1/4 teaspoons cayenne pepper
• 1/2 cup water

Preparation:
In a large skillet, heat oil and add onion and rice. Saute for five minutes, or until onion is translucent and rice is evenly browned, stirring frequently. Add remaining ingredients and mix well. Cover and simmer until rice is tender, approximately 30 minutes. Remove lid and continue cooking until liquid is absorbed.

Notes & Tips:
This is a lighter version of the traditional Mexcian Rice. I didn't have any onion so I just omitted it. I would def. use the onion though!

Nutrition Facts:
Calories: 200
Fat: 2g
Carbohydrates: 39g
Fiber: 3g
Sodium: 284mg
Cholesterol: 0mg
Protein: 4g
Exchanges: 2 Bread, 2-1/2 Vegetable, 1/2 Fat

Citrus Shrimp

Recipe adapted from:
allrecipes.com

Ingredients:

• 2 oranges, zested and juiced
• 2 limes, zested and juiced
• 1/2 cup of honey
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 3 cloves garlic
• 1 1/2 pounds large shrimp, peeled and deveined

Preparation:
1.In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
2.Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
3.Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like. Serve with rice or asian noodles.

Notes & Tips:
After reading the reviews on this recipe I added the half cup of honey and cut back on one lime. Also, if you wanted to you could pour the rest of the marinade in the pan to deglaze it and create a sauce.

Nutrition Facts:
Calories: 199 Total Fat: 6.6g Cholesterol: 173mg

Pot Roast Turnovers

Ingredients:

• Leftover pot roast, chopped up
• Leftover pot roast veggies, chopped up
• 1 egg white, beaten
• 1 Pillsbury Pie Crust, or homemade
• Leftover pot roast gravy

Preparation:

Unroll pie crust and slice in half. Put meat & veggie mixture onto one side of the halved pie crust, fold over into triangle, seal edges, cut slit in top to vent. Brush with egg whites. Bake for 20 minutes 350 degrees. Serve with gravy.

Notes & Tips:

I just kinda made this up tonight. It was a nice way to use up some left over pot roast. I like that this recipe can be adapted depending on how much of the leftover roast you have. Very tasty.