Wednesday, June 25, 2014

5 Ideas for Frozen Meatballs, No Thawing Required

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1. Meatball Pizza
Heat cookie sheet in 450 degrees F oven. On parchment, shape 1 pound pizza dough into 14-inch oval. Top with 1 cup marinara sauce, 1/2 bag meatballs, 1/4 cup giardiniera, 2 cups Italian-blend cheese, and 1/3 cup torn basil; bake 20 minutes on cookie sheet. Serves 6

2. Meatball Enchiladas
Mix 8-ounce can tomato sauce, 1 Tablespoon chili powder, and 1 bag meatballs. Fill 8 corn tortillas; put seam side down in baking dish. Top with 10 ounces enchilada sauce and 2 cups Mexican-blend cheese; bake 30 minutes at 400 degrees F. Serves 4

3. Italian Wedding Soup
On medium, simmer 6 cups chicken broth, 1/2 bag meatballs, and 1/2 pound escarole, chopped, in pot 10 minutes. Stir in 2 Tablespoons grated Parmesan cheese. Serves 4

4. Swedish Meatballs
Cook 1 onion, chopped, in 3 Tablespoons butter in skillet on medium 5 minutes. Stir in 2 Tablespoons flour; add 1 bag meatballs, 14.5-ounce can beef broth, 2 Tablespoons cream, and 2 teaspoons each lemon juice and Worcestershire sauce. Simmer 7 minutes.Serves 6

5. Moroccan Medley
Cook 1 onion, chopped, in 1 Tablespoon oil in pot on medium 5 minutes. Add 28-ounce can tomato puree, 1 bag meatballs, 1 cup beef broth, 1 Tablespoon cumin, and 1/4 teaspoon cinnamon; simmer 10 minutes. Serves 8

We used frozen meatballs in these recipes — no need to thaw!

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Monday, June 23, 2014

Pasta Pizza Casserole

Skinny Pasta Pizza Casserole
Prep time: 5 minutes
Cook time: 40-45 minutes
Yield: 8 servings
Serving size: 1 cup
  • 8 oz whole wheat rotini pasta, cooked + drained
  • 1 lb lean ground beef
  • ½ white or yellow onion, diced
  • ½ cup baby bella mushrooms, sliced
  • ¼ cup green bell peppers, diced
  • 1 jar light spaghetti sauce
  • 1 cup low-moisture, part-skim, shredded mozzarella cheese
  • 2½ oz turkey pepperoni slices
  1. Preheat oven to 350 degrees.
  2. Fill a large saucepan with water and bring to a boil. Add pasta and cook until tender. Drain pasta and set aside.
  3. In a large skillet, cook beef on medium-high heat for about 8 to 10 minutes or until no longer pink. Drain liquid and set ground beef aside.
  4. In the same skillet, cook onion, mushrooms and bell pepper over medium heat for 3 to 4 minutes or until tender.
  5. Add ground beef back to the skillet. Stir in spaghetti sauce and cooked pasta.
  6. Transfer to a greased 9x13 inch baking dish.
  7. Sprinkle cheese over the top and arrange turkey pepperoni slices.
  8. Bake uncovered for 25-30 minutes.
Nutrition Information
Per Serving (1 cup):
Calories: 274
Fat: 7g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Sugars: 5g
Sodium: 698mg
Vitamin A: 9%
Vitamin C: 4%
Calcium: 11%
Iron: 18%

Friday, June 20, 2014

Skinny Chicken Parm Meatballs

Skinny Chicken Parm Meatballs
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 6 servings
Serving size: 2 meatballs
  • 1 lb lean ground chicken
  • ½ cup whole wheat breadcrumbs
  • 1 egg, whisked
  • ½ cup shredded Parmigiano-Reggiano cheese
  • ½ Tbsp parsley, chopped
  • 1 Tbsp garlic, minced
  • ½ onion, finely diced
  • 1 tsp Italian seasoning
  • ½ tsp sea salt
  • ½ tsp fresh ground pepper
  • 1 tsp lemon zest
  • 1 cup marinara sauce
  • *Add whole wheat pasta, extra marinara sauce and mozzarella cheese for the rest of the dish. Ingredients listed above are only for the meatballs.
  1. Preheat oven to 400 degrees.
  2. Spray a cookie sheet or baking sheet with non-stick cooking spray.
  3. In a large bowl, mix ground chicken, whole wheat breadcrumbs, egg, Parmigiano-Reggiano cheese, chopped parsley, minced garlic, onion, Italian seasoning, salt, pepper, and lemon zest with your hands.
  4. Form mixture into 12 equal size meatballs.
  5. Place meatballs evenly on cookie sheet. Top each meatball with 1 Tbsp marinara sauce.
  6. Bake meatballs for 20 minutes until ground chicken is cooked through.
  7. Serve meatballs with whole wheat pasta, additional marinara sauce, and top with mozzarella cheese.
Nutrition Information
Per Serving (2 meatballs):
Calories: 205
Fat: 6g
Carbohydrates: 11g
Fiber: 1g
Protein: 23g
Sugars: 2g
Sodium: 521mg
Vitamin A: 3%
Vitamin C: 6%
Calcium: 12%
Iron: 12%

Thursday, June 19, 2014

Skinny (Gluten Free) UN-Fried Chicken

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Skinny (Gluten Free) UN-Fried Chicken
Prep time: 10 minutes
Cook time: 16-20 minutes
Yield: 5 servings
Serving size: 2 chicken tenders
  • ¾ cup Bisquick® gluten-free mix
  • ½ cup grated Parmesan-Reggiano cheese, grated
  • 1 tsp paprika
  • 1 lb boneless, skinless chicken tenderloins (10 tenderloins)
  • 2 eggs, slightly beaten
  • 3 Tbsp butter, melted
  1. Preheat oven to 450 degrees. In a medium size bowl mix together Bisquick®, cheese, paprika and salt together.
  2. Line a baking sheet with non-stick foil.
  3. Dip chicken into eggs then toss in Bisquick mixture. To avoid uncoated fingerprint spots on the chicken I usually shake the egg covered tender around in the bowl, then use a dry hand to shovel the Bisquick® mixture on bare spots. Place it on the baking sheet. Repeat process for the 9 remaining tenders.
  4. Drizzle melted butter over the chicken (about a ½ tsp on each).
  5. Bake for 8 minutes. Flip chicken and bake for an additional 8 minutes or until chicken is no longer pink in the center.
Nutrition Information
Calories: 261
Fat: 10g
Carbohydrates: 14g
Fiber: 0g
Protein: 28g
Sugars: 1g
Sodium: 609mg
Vitamin A: 20%
Vitamin C: 0%
Calcium: 13%
Iron: 2%

Wednesday, June 18, 2014

Skinny Hot Wings

Skinny Hot Wings
Prep time: 55 minutes
Cook time: 15-18 minutes
Yield: 4 servings
Serving size: 5 wings
  • 20 chicken wings
  • ½ cup flour
  • ½ cup hot sauce (I used Frank's Red Hot Sauce)
  • ¼ tsp paprika
  • ½ tsp red cayenne pepper
  • ¼ tsp salt
  • 1 tsp black pepper
  • 1 ½ Tbsp light butter
  • ½ Tbsp minced garlic
  1. In a large bowl, mix together flour, paprika, cayenne pepper, and salt. Toss chicken wings in flour mixture a few at a time. Shake off extra and place on baking sheet.
  2. Refrigerate for 45 minutes, uncovered.
  3. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray or line with parchment paper for easy clean up.
  4. Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15-18 minutes per side.
  5. Meanwhile, in a medium sauce pan, combine butter, hot sauce, pepper, and garlic and cook over low heat. Cook and stir until butter is melted and mixture is well blended, about 2-3 minutes.
  6. Remove chicken wings from oven and place wings in serving bowl. Pour hot sauce mixture over the chicken wings evenly, and mix well.
Nutrition Information
Per Serving (5 wings):
Calories: 250
Fat: 18g
Carbohydrates: 11g
Fiber: 0g
Protein: 2g
Sugars: 0g
Sodium: 1,762mg
Vitamin A: 19%
Vitamin C: 0%
Calcium: 0%
Iron: 9%

Tuesday, June 17, 2014

Savory Bread Pudding

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Serves 4
  • 3cups diced bread
  • 4large eggs
  • 1egg yolk
  • 1cup heavy cream
  • 1/2cup whole milk
  • 4ounces chevre, finely crumbled
  • 3ounces prosciutto, diced
  • 1teaspoon fresh thyme
  • 2shallot, minced
  • 4crimini mushrooms, sliced
  • Cracked pepper, to taste
  • 1/4cup shredded gruyere or parmesan (optional)
  1. Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
  2. In a bowl, mix together eggs, milk, and cream until thoroughly blended.
  3. In a 9x9 square baking pan, toss together bread cubes, prosciutto, shallot, mushrooms, thyme, and pepper.
  4. Gently stir in chevre.
  5. Pour egg mixture over bread cubes.
  6. If desired, garnish with a shredded cheese such as parmesan or gruyere, for a golden crust.
  7. Bake in a 350 degree oven for 40 minutes, or until a thermometer inserted into center reads above 145 degrees.