Oven Roasted Meatballs

From the "Deceptively Healthy" Pass the Plate, here is the recipe:


Oven Roasted Meatballs

2 slices firm white bread, coarsely chopped
1 small (8 ounces) zucchini, shredded
1 large egg white
1/3 cups Romano or Parmesan cheese
1 cloves garlic, crushed with garlic press
1 teaspoons salt
1/4 teaspoons ground black pepper
1 pound lean ground turkey breast

Preheat oven to 450 degrees F. In large bowl, with hand, mix bread, zucchini, egg white, Romano, garlic, salt, and pepper until evenly moistened. Add ground turkey and mix just until evenly combined.

With wet hands, shape turkey mixture into twelve 2-inch meatballs. Place meatballs in 15 1/2-inch by 10 1/2-inch jelly-roll pan and bake 18 to 20 minutes or until cooked through and lightly browned.


I serve them with pasta and pasta sauce. My husband loves them more than the last set of meatballs he swore were the best!

Stuffed Peppers

I don't usually crave foods that scream "healthy"---I'm much more into the comfort foods. But I found myself craving these one day and tried them out. Really easy, and really tasty, too!

Thank you, Betty Crocker!


Stuffed Peppers

6 large bell peppers (any color)
1 pound lean ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
3/4 cup shredded mozerella cheese (3 ounces)

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover in a 4-quart Dutch oven about 5 minutes; drain. (Now, if you're like me and don't have a Dutch oven, just use a large pot.)

Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic, and 1 cup of the tomato sauce; cook until hot.

Heat oven to 350.

Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish, 8 x 8 x 2 inches. Pour remaining tomato sauce over peppers.

Cover (I used aluminum foil) and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.


Yummy, yummy, yummy!

Healthy Chocolate Walnut Cake

8 eggs
1 c sugar, divided
1/2 c brown sugar
1 1/2 c toasted ground walnuts
2 t vanilla
6 T flour
1/3 c cocoa
1/2 t salt
1/4 t cinnamon
3/4 c fruit jam
1 t powdered sugar

Preheat oven to 375. Lightly oil & flour 9-in spring form pan.
Crack 2 eggs into large bowl. Separate 2 more eggs, placing whites in 2nd large bowl, & yolks in 1st bowl. Separate remaining 4 eggs, adding whites to 2nd bowl (yolks not needed).
Beat egg whites on high til foamy. Add 1/3 c sugar, & beat til soft peaks form. Set aside.
Add brown sugar & remaining 2/3 c sugar to 1st bowl, & beat on medium speed til thick & light brown. Beat in nuts & vanilla. Beat in flour, cocoa, salt, & cinnamon. With rubber spatula, fold in 1 c beaten egg whites, til smooth. Fold in remaining egg whites very gently (some white streaks may be visible). Gently pour into pan.
Place pan in oven & reduce heat to 325. Bake til set, 40-45 mins. Cool completely on wire rack.
Remove pan's side. Release cake from pan's bottom with long, thin, metal spatula, & transfer to serving plate. Slice cake in 1/2 horizontally with long, thin knife. Lift off top, spread jam over bottom layer, & replace top. Sprinkle with powdered sugar.

Green Chili and Chicken Enchiladas with Pink Sauce

It seems like just about every family has a recipe for Green Chili Chicken Enchiladas. They all have chilies, onions, soups, and so forth, and everyone loves them.

I love them too, but don’t make them often since they take a lot of work (I hate shredding chicken), so when I told Josh that they were on the docket for the week he was pretty pumped. What I didn’t tell him at the time was that I had a diabolical plan to try a new (and pink) idea for the enchilada sauce.


I’m glad that I did – changing up the sauce to be chili-lime cream was a stroke of pure genius (not that I want to toot my own horn, but seriously, I’m drooling just thinking about it).

Maybe I’ll start making these a bit more often.

Green Chili Chicken Enchiladas with Pink Sauce

• 3-4 c. shredded cooked chicken


• 2 (4 oz) cans green chiles


• 1 can reduced fat cream of chicken soup


• ½ c. non-fat sour cream


• 1 med-large onion, chopped very fine


• 8-10 medium sized flour tortillas (soft taco, fajita, gordita style)


• Grated cheddar cheese

For sauce:

• ½ c. non-fat sour cream


• ¼ c. milk


• ½ Tbs. chili powder


• 1 Tbs lime juice

In a skillet sauté onion and chilies in their own juices until just tender. In a large bowl combine onion and chili mixture with chicken, soup and sour cream. Mix until well combined. Spoon filling mixture onto tortillas and roll them up, placing enchiladas in a sprayed casserole pan. Once all enchiladas have been rolled and placed, combine the ingredients for the sauce in the same bowl that the filling was in. Mix until evenly blended then pour over enchiladas, smearing it around with the back of a spoon until every enchilada gets coated. Top lightly with cheese if desired. Bake at 350 degrees until heated through and sauce bubbles at edges (about 20-30 minutes).

Kim's Notes: This serves well with rice and corn. If you want something a bit more special than plain rice, add 1 tsp of cumin, 1 tsp of chili pepper, and 1 Tbs of fresh chopped cilantro.

Don't want to make the pink sauce? Try a green enchilada sauce or simply mix milk with about 1/3 of a can of cream of chicken soup.

Happy Cooking!