- make this recipe
- user reviews (0)
-
Nonstick cooking spray
-
1
slightly beaten egg
-
8
slices bacon, crisp-cooked and finely crumbled (about 1/2 cup)
-
1/2
cup fine dry bread crumbs
-
1/2
cup snipped fresh basil
-
1/4
cup plain yogurt or dairy sour cream
-
1/2
teaspoon ground black pepper
-
1/4
teaspoon salt
-
2
pounds uncooked ground turkey
1. Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.
2. In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.
3. Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.
-
1
10 ounce bottle sweet-and-sour sauce
-
1/3
cup mango nectar
-
1
teaspoon chili powder
-
1
large clove garlic, minced
-
1/2
teaspoon finely shredded lime peel
-
1/4
teaspoon salt
In a saucepan combine sweet-and-sour sauce, mango nectar, chili powder, garlic, lime peel and salt. Heat through over medium-low heat, stirring occasionally.
- Servings Per Recipe 25,
- Calories 82,
- Protein (gm) 8,
- Carbohydrate (gm) 2,
- Fat, total (gm) 5,
- Cholesterol (mg) 39,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 152,
- Potassium (mg) 89,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
-
1
16 ounce jar purchased Alfredo sauce
-
1/4
cup milk
-
8
slices crisp-cooked, crumbled bacon (about 1/2 cup)
-
Salt and pepper
-
1/2
cup snipped fresh basil
In a saucepan, combine Alfredo sauce and milk. Heat through. Stir in bacon. Season to taste with salt and pepper. Sprinkle sauce with basil.
- Servings Per Recipe 25,
- Calories 82,
- Protein (gm) 8,
- Carbohydrate (gm) 2,
- Fat, total (gm) 5,
- Cholesterol (mg) 39,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 152,
- Potassium (mg) 89,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
-
2
tablespoons butter
-
1/2
cup coarsely chopped pecans
-
1/4
cup finely chopped red onion
-
2
tablespoons yellow mustard
-
2
tablespoons molasses
-
3
cups coarsely chopped fresh or thawed frozen peaches
-
2
tablespoons snipped fresh parsley
In a saucepan melt butter. Add pecans and red onion. Cook over medium heat about 5 minutes or until onion is tender and pecans are toasted. Stir in yellow mustard and molasses. Add peaches. Heat through. Just before serving, stir in fresh parsley.
- Servings Per Recipe 25,
- Calories 82,
- Protein (gm) 8,
- Carbohydrate (gm) 2,
- Fat, total (gm) 5,
- Cholesterol (mg) 39,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 152,
- Potassium (mg) 89,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
