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Sunday, April 17, 2011

Low Fat Baked Onion Rings

These onion rings are super tasty! They have the crunch as if they are fried minus the guilt. They are a perfect side dish, appetizer or snack!

1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt & pepper to taste
1 tsp garlic powder
olive oil baking spray

Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes in a large dish, season with salt.
Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.

Skinny Italian Spinach Meatballs

We absolutely love these meatballs. They are delicious, packed with flavor, healthy, super easy to make and they sneak in veggies, too! We like to place ours on top of a bed of whole grain ziti, sprinkled with a little shredded italian cheese. Yum!

With 1 pound of ground turkey you can get anywhere from 24 to 30 meatballs.

1 lb turkey ground
1 tbsp olive oil
10 oz frozen chopped spinach, thawed and drained of all liquid
2 slices whole wheat bread
1 large egg
1 clove garlic, minced
2 tbsp fresh parsley
1/2 cup Reduced Fat Parmesan Cheese
salt and pepper

Wet bread with water then mash up with your hands. Add to large bowl and combine with ground turkey, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.

Heat oven to 400. Cover a baking sheet with aluminum foil and drizzle with EVOO. Place each meatball on the baking sheet. Bake until meatballs are golden brown and reach 170 degrees internal temperature, about 30 minutes.

recipe adapted from Skinny Taste 

Wednesday, April 13, 2011

Broccoli & Cheddar Potato Skins

I got this recipe from here but I did things a little differently. These were delicious, filling and very easy to make.

2 medium to large russet potatoes (or 4 small)
spray oil
2 cups fat free cheddar cheese
1 cup of chopped broccoli
salt & pepper
fat free sour cream (optional)

scrub potatoes and pierce with a fork all over. microwave for 5 minutes per potato.
slice potatoes lengthwise and scrape out filling, leaving about a 1/4 of an inch wall.
spray the bottoms of the potatoes with spray oil and sprinkle with salt and pepper.
combine 1/2 of removed potato, cheese, broccoli, fill the potatoes
bake on 450 for about 20 minutes, until edges of potatoes get golden brown.

serve as is or dip in sour cream