I always thought I was a slow loser because it is no secret... I am a daily weigher. As a daily weigher, for some reason I always expect a loss, at least I always hope to have one anyways. I used to get discouraged when I weighed myself, but not anymore. Now I look at the overall picture. I look at how much I have lost during my entire weight loss journey and to be honest, I am pretty darn happy with my overall loss. My total weight loss is 17.8 pounds. On June 1st, I joined two DietBet challenges and since then I have lost 8.6 pounds. As you can see, 8.6 pounds is a great number to focus on for 3 1/2 weeks rather than focusing on my scale not moving for three days! What is important is that I feel fabulous!
Now what about this awesome looking recipe I have below...
Chicken parmesan made into meatballs? Yes please! Meatballs, Italian diced tomatoes and ooeey gooey cheese always make a perfect combination. This is definitely comfort food! I am all about making food that reminds me of good old fashioned home cooking! For the sauce, I just blended diced tomatoes in a small chopper to get it to the consistency of tomato sauce or you can leave it slightly chunkier, depending on how you like your sauce. I like mine a little chunky. Use Italian diced tomatoes instead of the regular kind because it already has the spices inside of it. Also, make sure to check your carbs on the back of the can. Some brands are 5 grams of carbs, while others are 10 grams per 1/2 cup! You need to find a brand that has less than 5 grams of carbs per 1/2 cup. I love Great Value Italian Diced Tomatoes. Enjoy this recipe!
Chicken Parmesan Meatballs
Ingredients:
1 lb 95 to 97% ground chicken (2 Leaner)
1/4 cup grated Parmesan cheese (4 Condiments)
1/4 tsp pepper (1/2 Condiment)
1/2 tsp salt (2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp Italian seasoning (1 Condiment)
1/4 tsp onion powder (1/2 Condiment)
1 cup reduced fat mozzarella cheese, divided (1 Lean)
1 1/2 cups Great Value Italian diced tomatoes or 3/4 cup low carb marinara sauce, divided (3 Greens)
Spaghetti Squash:
3 cups cooked spaghetti squash (6 Greens)
1 tbsp regular butter (2 Healthy Fats)
Spaghetti Squash:
3 cups cooked spaghetti squash (6 Greens)
1 tbsp regular butter (2 Healthy Fats)
Directions:
Preheat oven to 350 degrees.
Lightly spray a 13 x 9 inch glass dish with cooking spray.
Blend diced tomatoes in a blender or small chopper to resemble tomato sauce or until desired consistency.
Melt butter in a non-stick skillet over medium heat. Add cooked spaghetti squash strands in skillet and saute for about a minute. Set aside.
Melt butter in a non-stick skillet over medium heat. Add cooked spaghetti squash strands in skillet and saute for about a minute. Set aside.
Combine ground chicken, parmesan cheese, and spices. Add 3/4 cup mozzarella cheese. Measure out 3 tbsp of the blended diced tomatoes and add to the ground chicken mixture until completely combined. Form into meatballs. Since this recipe makes three servings, I made twenty-one meatballs. It is so much easier to divide the meatballs evenly when they are in increments of threes such as 15, 18, 21, and so on.
Place meatballs in prepared glass dish. Bake for 25 minutes.
Spread tomato sauce over meatballs and sprinkle with the 1/4 cup mozzarella cheese. Broil until cheese is melted. Divide the meatballs into 3 servings. Place each serving of meatballs over 1 cup of spaghetti squash. Enjoy!
Makes 3 Servings
Each serving provides
1 Lean, 3 Greens, 3 Condiments and 2/3 Healthy Fat for the 2/3 Leaner
Each serving provides
1 Lean, 3 Greens, 3 Condiments and 2/3 Healthy Fat for the 2/3 Leaner
