Skinny Swedish Meatballs

We're trying to lower our fat and calorie intake but still want yummy food - Gina to the rescue!!  We didn't miss the heavy gravy that would normally go with these meatballs at all.  Pretty sure all the kids went back for thirds!

Skinny Swedish Meatballs
Recipe from Gina's Skinny Recipes

Ingredients:

1 tsp olive oil
1 small onion, minced (SKIP!! at least I did.....heehee)
1 clove garlic, minced
1 celery stalk, minced
1/4 cup minced parsley
1 lb 93% lean beef
1 egg
1/4 cup breadcrumbs
salt and pepper to taste
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese


Directions:

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix welland form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half). Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs.
Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

Pasta with Italian Chicken Sausage, Peppers and Escarole

This isn't the best picture, but I assure you, this is fantastic.  I'm loving the website, Gina's Skinny Recipes, she has such great food that all is relatively low in calories and fat.  If you have a hard time finding escarole, it is also called endive but you should only use the curly endive for this recipe.  Other good substitues would be kale or spinach.


Pasta with Italian Chicken Sausage, Peppers and Escarole
Recipe from Gina's Skinny Recipes


Ingredients:

12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
1 tsp olive oil
1 medium onion, chopped (I skipped this of course)
1 red bell pepper, chopped
5 cloves garlic, chopped
1 lb Italian chicken sausage, removed from casing
1 medium head escarole, rinsed and torn into bite sized pieces
1/4 cup grated Parmigiano Reggiano
1/4 tsp crushed red pepper
salt and fresh pepper to taste

Directions:

Rinse escarole and tear into bite sized pieces.  Cook pasta in a large pot of salted water. Reserve 1 cup water before draining. While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.  Cook until soft, about 4-5 minutes. Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Add escarole,
cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Pizza Grilled Cheese

This recipe is not one of my proud mom moments.  This is so unhealthy.  I don't know why, but as soon as I saw this, I knew I had to make it.  I saw the recipe on Pinterest, I can't find it now, but it's out there somewhere.  Don't judge me, please, it was a weak moment......

Of course it was good, how could it not be?!

Pizza Grilled Cheese
Recipe from somewhere out there in the internets


1 box of frozen garlic texas toast (my head is hanging in shame.....)
1 jar of pizza quick sauce
2 cups of shredded mozzerella cheese
1 package of pepperoni

So basically all you do is make the texas toast according to the directions on the box.  Then you make your sandwiches - put some pizza sauce on a piece of toast, then some pepperoni and top with lots of cheese.  Put another piece of toast on the top, then grill it like you normally do a grilled cheese sandwich.  Then enjoy your little bit of processed food heaven!!

Sausage and Black Bean Soup

This was delicious, Kapree keeps begging me to make it again!


Sausage and Black Bean Soup
Recipe from Jamie Cooks It UP

Ingredients:

12 cups hot water
9 boullion cubes
1 cup carrots, chopped
1 1/2 cups celery, chopped
1 onion, chopped
1 green pepper, chopped
3 cups potatoes, chopped
1 tsp. minced garlic
2 pounds smoked sausage (the kind in a horse shoe shape)
1 tsp. dried parsley
2 cans black beans
salt and pepper to taste

Directions:

Chop your vegetables. Unwrap and slice your sausage into 1/4 inch chunks. Place the veggies and sausage into a large soup pot.  Dissolve the bullion cubes in the hot water and pour it into the soup pot. Toss in the parsley. Bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes or until the vegetables are soft. Taste your soup and add as much salt and pepper as you like. Pour the black beans into a strainer in your sink and run warm water over them. You want to be sure the black beans have been rinsed or the soup will get all murky.  Pour the black beans into your soup. Simmer for 2-3 more minutes, letting the beans heat through.   Ready to serve!