Rosmary and Garlic Meatballs with Spaghetti Squash

Low carb recipe

1lb ground beef (or turkey)
1 egg
1/2 c Parmesan cheese
2 tbs Rosa Maria rosemary and garlic dipping spice (or garlic, rosemary, salt, and parsley)
1 spaghetti squash
1 jar spaghetti sauce (I used Market District Tomato and Basil - low in carbs and sugar)

To prepare spaghetti squash (how I did it) - boil water in a large pot. Poke holes with a fork in squash and set in boiling water for 30 minutes, turning if not fully submerged. When outside is tender, take out and cool until able to be touched. Cut in half and scoop out insides with fork (this is seriously messy work, but reminiscent of carving a pumpkin). Make sure to remove seeds.

To make meatballs - Preheat oven to 375 degrees. Mix together meat, egg, cheese, and spices. Roll into 1 in. balls and place on a nonstick baking sheet. Bake for 20 minutes (this can be done while squash is boiling). Put spaghetti sauce and cooked meatballs into a pot on medium low.

Meal takes about 40 minutes to prepare and serve. It is healthy, low in carbs and sugar. The only downside for you pasta lovers is that truthfully, spaghetti squash does not resemble al dente pasta. It is a vegetable and therefore has a tiny bit of a crunch to it, but with the meatballs and sauce, it seems more decadent than it really is. So, if you are trying to eat healthier, this is one to try.

Chicken and Sauteed Zucchini in Orange Sauce

I am finally cooking again, and zucchini is my favorite new side dish!

Ingredients:
EVOO - Extra Virgin Olive Oil
4 boneless skinless chicken breast
2 tsp Mrs. Dash seasoning
1 lg zucchini
1 sm orange

Wash and cut zucchini into 1/2 in slices. Cut chicken into large strips or chunks to save on cooking time. Coat the bottom of a saute pan with EVOO. Heat on medium high. Place chicken into pan and shake Mrs. Dash seasoning over top. Turn chicken over repeatedly and coat all side with seasoning. Cook until done, about 10-15 minutes. Put on a plate and cover.

Add a little more EVOO to the pan as needed, and add zucchini. Cook, turning zucchini over, for about 3-4 minutes. Cut orange in half and squeeze juice into pan over zucchini. Continue cooking for another couple minutes, careful not to overcook.

Serve and enjoy. I made this as a test and it was fresh and light, but very filling! The orange gave the zucchini a little fruity taste, though I may try to add a little lemon or lime next time. My very own recipe. Stay tuned for my Fried Zucchini Bites.

Beef Strips and Vegetable Fried Rice

2 cups minute rice, cooked and cooled
1 egg
1/2 c chopped green pepper
1/4 chopped onion
2 tsp sesame oil
1 tsp vegetable oil
1 pkg beef stir fry strips, cooked
2 tbs soy sauce
Dash garlic powder

Cook beef strips in a little soy sauce. Cook white rice and cool completely. Heat sesame oil and vegetable oil in large skillet. Add onion and pepper, saute for a few minutes. Add egg and scramble thoroughly. Add cooled rice and mix well together, saute for 5 minutes. Add soy sauce, garlic powder. Voila!

Beth's Mock Greek Pitas

Ingredients (makes 4)

1 pkg flatbread or pita
1/2 lrg package Steak Ums
3 roma tomatoes, sliced
1/2 bag romaine lettuce
1/2 container feta cheese
1/4 onion, sliced into thin strips

Sauce
3/4 c sour cream
1/2 c plain yogurt
1 tsp lemon juice
couple dashes of garlic powder
dash salt and pepper

Saute steak-ums in a large skillet, add a little salt and pepper or favorite spice to season. Set aside. Mix all the sauce ingredients in a bowl. Warm pita in the microwave for 20 seconds. Serve warm pitas and fill with steak-ums, tomatoes, lettuce, feta, and yogurt sauce. YUM!

Enchilada Soup

Another one I modified from the Sandra Lee cookbook. I've never made soup before, and I was surprised by how easy and filling this was. Serves about 4 (husband and I had leftovers).

Extra-virgin olive oil - Using Sandra Lee's Food Network pal Rachael Ray's term, EVOO!
1 lb. ground chicken or turkey
Chopped onion - enough to fill bottom of a large pan
2 cans chicken broth (4 cups)
1 medium can queso cheese dip - the kind you dip with nachos
1/2 packet enchilada seasoning
1 can Mexican tomato puree with chilies
1 tsp. crushed garlic
Sprinkling of fresh cilantro - You're supposed to add this, but we didn't have any.

Using a large pot, cook chicken/turkey with onion and EVOO. When meat is no longer pink, add broth, queso, enchilada seasoning, tomato puree, and garlic. Bring soup mixture to a boil, then reduce heat and simmer for 10 minutes. Add cilantro. Serve with tortilla chips--I used multigrain chips. This would be easy to make meatless as well, and probably even quicker.

Stuffed Chili Cheeseburgers

The title of this recipe is deceiving since there's actually no chili involved. I got it from the Sandra Lee Fast-Fix Family Favorites cookbook--it's modified a little (as usual) for my family's needs.

1 lb. turkey or lean ground beef
1/2 packet chili seasoning (not chili powder - chili seasoning can be found with taco seasoning)
Finely chopped onion - about a 1/4 cup
Colby Jack cheese slices
Buns
Lettuce

Mix onion, chili seasoning, and meat. Fashion into two large, thin patties. Fold Colby Jack cheese slice in half, and place in the center of patty. Fold patty over top of itself so it makes one large burger. You can grill these on the grill--we used the George Foreman grill because it's cold outside! Top with lettuce and serve on buns. We served with frozen seasoned fries. Very easy, quick and tasty - serves 2 - but you can make the recipe larger or smaller as necessary.