Low Calorie Meal Idea

Your family will love these spicy meatballs with pasta. These are two low calorie meals that are packed with flavor that won’t pack on the pounds.

Spicy Meatballs with Chili Sauce

Ingredients:

*1/4 lb 96% lean ground beef
*2 tablespoons cooked brown rice
*1/2 tsp dried parsley
*1/4 tsp Italian seasoning
*1/4 tsp fennel seeds
*1/8 tsp garlic powder
*1/8 tsp red pepper flakes
*1/8 tsp dried minced onion
*Pinch of salt
*Pinch of black pepper
*2-1/2 tbsp chili sauce
*1/8 tsp hot pepper sauce or more to taste

Instructions:

1. Preheat oven to 400F
2. In bowl combine all ingredients: beef, rice, parsley, Italian seasoning, fennel, garlic powder, red pepper flakes, onion salt, and pepper
3. Mix ingredients together with a fork or your hands
4. Mix well
5. Use a cookie dough scoop or a spoon
6. Form mixture into eight 1” meatballs
7. Place meatballs in single layer on small nonstick baking sheet
8. Bake 7 minutes or until meatballs are just barely pink inside
9. Transfer to medium bowl and set aside
10. In small bowl, combine chili sauce with hot-pepper sauce
11. Pour sauce over meatballs
12. Toss to coat with sauce
13. Serve immediately

Serve over 2 cups whole-wheat spaghetti with 6 tablespoon grated Parmesan. Add a simple green salad to complete this low calorie meal.

Yield - 1 serving
306 calories per serving

Five Bean Chili

Ingredients:

*1 tablespoon extra-virgin olive oil
*2 large onions, chopped
*1 jalapeno chili pepper
*1 large butternut squash peeled seeded and chopped
*4 medium parsnips peeled and chopped
*3-1/2 cups reduced sodium vegetable broth
*5 cans of 5 different beans rinsed and drained
*Use black, kidney, garbanzo, cannelli and pinto ensures richness of flavor
*1 can diced tomatoes with garlic
*1 tablespoon chili powder1 tsp ground cumin
*2 tablespoons chopped fresh cilantro

Instructions:

1. Heat oil in a saucepot over medium-high heat
2. Add onion
3. Cook stirring frequently – 2 minutes
4. Add jalapeno
5. Add squash and parsnips
6. Cook, stirring frequently - 3 minutes
7. Over high heat add broth, beans, tomatoes with juice
8. Add chili powder and cumin
9. Brink mixture to a boil
10. Reduce heat to low
11. Simmer uncovered 20 minutes or until parsnips and squash are tender
12. Stir in cilantro
13. Serve

Yield: 10 servings
Calories 290
Protein 14 g.
Carbohydrate grams 54
Fat 4 g
Cholesterol o mg
Sodium 1,042 mg
Fiber 14 g.
Sugar 18 g

Article by:

Angela Tyler is a mom who would rather play than cook. If that sounds like you, you won't want to miss www.FreeQuickRecipes.com. And, if frugal cooking is your thing, then check out the Frugal Cooking Recipes on this site.

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