1 lb extra lean ground beef
1/2 small onion, finely chopped
1/4 cup of uncooked minute rice
1 egg, well beaten
garlic powder to taste
Add all ingredients in a mixing bowl and
mix together thoroughly with your hands.
Form into small balls and put aside.
Start the sauce.
1 cup ketchup
3 TBSP white vinegar
4 TBSP light brown sugar
1/2 to 1 cup of water
Add ketchup to a heavy bottom pot, deep enough to hold the sauce and meatballs. Turn the burner on to medium heat. Add the vinegar and stir. Add the brown sugar and stir. As sauce is heating, add the water small bits at a time, to thin (half a cup for thicker sauce, full cup for thinner sauce).
Once the sauce starts to bubble, start adding the raw meatballs. (To speed up the cooking time, you can brown the meatballs in the oven in a shallow pan. This will also reduce the amount of grease.) Simmer the meatballs in the sauce until they are cooked thoroughly and the sauce coats them.
This can be served with rice or potato salad.
**If I am making this to take to party or function, I triple the recipe for everything.**
Just a little over a year ago, I spent a month in Costa Rica. There was an abundance of restaurants in the area with a wide selection of just about anything you could want to eat. There was Italian, Spanish, Chinese, Japanese, French, Mexican, American, Greek, Argentinian, and yes....even fast foods such as McDonald's and Burger King. But that being said, I really couldn't spend all that time there and not try the local cuisine.
One of the staples in Costa Rica is a dish called Gallo Pinto. This is very basic dish made of black beans and rice cooked together. Although Gallo Pinto is most commonly eaten at breakfast time, served with scrambled eggs, goat cheese, and corn tortillas, some variations of it could be found at any meal of the day.
4 to 6 servings
2 to 3 TBSP oil
1 Finely chopped onion
1 Finely chopped Bell pepper
2 or 3 cloves of Garlic, minced
2 cups cooked red black beans, drained (reserve the liquid from the beans)
Salt and pepper -- to taste
3 cups hot cooked rice (long grain is best)
Makes: 6 servings, 1 cup each
Active Time: 30 minutes
Total Time: 30 minutes
Per serving: 121 calories; 6 g fat (2 g sat, 3 g mono); 7 mg cholesterol; 12 g carbohydrates; 6 g protein; 2 g fiber; 347 mg sodium; 638 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (70% dv), Calcium (20% dv), Potassium (18% dv), Folate (16% dv).
Carbohydrate Servings: 1
Exchanges: 2 1/2 vegetable, 1 fat
Recipe from: http://www.eatingwell.com
Use an immersion blender for best results.
2 lbs asparagus (2 bunches)
1 tbsp butter
1 onion, chopped
6 cups fat free chicken broth
2 tbsp low fat sour cream
salt and fresh pepper to taste
In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.
Snap the tough ends off the asparagus and disgard. Chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth.
I was born in Cape Breton, Nova Scotia and spent the first half my life there. I became a mom just after I turned 20 and within a couple of years, decided to move from a small town to a bigger city to take advantage of better job opportunities. After a few great jobs, I finally settled in at a legal publishing company. 13 years later, I'm still there.
Cut brownies without the crumbs:
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