East Crock Pot Peanut Clusters

Start to Finish: 1 hour 15 minutes

Ingredients:

1- 12 oz. bag white chocolate chips

1- 12 oz. bag semi-sweet chocolate chips

1 Lb. white chocolate almond bark (or 8 2-oz. cubes)

2 (1 Lb.) jars peanuts (lightly salted)

Directions:

1) Combine all ingredients in a large crock pot on LOW heat for 1 hour, stirring once half-way through.

2) Using a spoon, scoop clumps of peanut mixture on to wax paper and allow to cool to room temperature.

3) You may refrigerate or freeze them... just be sure to serve at room temperature for the best texture.

4) If you want to make a decorative topping just melt some white chocolate chips or vanilla melts and drizzle over the top!

Variations: I think variations would probably be any different designs you would want on the top. Caramel added into it would probably be delicious as well.

 

Notes:  I made this for plates for Christmas and it is yummy. Very easy to make. Just throw the ingredients in the crock pot and stir once.

 

Servings: 48

Estimated Cost: $16.00

 

Source: www.favfamilyrecipes.com

Nutrition Facts per serving: 232 cal., 15.7 g total fat (3.7 g sat. fat), 60 mg sodium, 27.1 carbo., 6.5 g pro. 1.8 g Fiber Daily Values: 0% vit. A, 1% vit. C, 3% calcium, 6% iron

Skinny Queso Dip

Start to Finish: 20 minutes

Ingredients:

1 cup skim milk
3 tbsp cornstarch1 tsp canola oil1 cup minced onion3 garlic cloves, minced1 poblano pepper, diced1-2 jalapeños, seeded and diced1/2 cup low sodium chicken broth10 oz can Rotel tomatoes with chiles, diced and drained1/4 cup fresh cilantro, choppedjuice of 1 limesalt and black pepper, to taste1/2 tsp ground cumin1 tsp ancho chili powder1-3/4 cups shredded reduced fat sharp Cheddar, Sargento

Directions:

1) In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch; set aside.
2) Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
3) Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
4) Add the cornstarch mixture to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
5) Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.

Variations:  Since we had the kids eat it, we did not put in the jalapeno seeds, but for a spicier version keep the seeds in.   

Notes: Wow, was this delicious. I made it for a Seahawks play-off game and could have eaten the whole thing. This would be perfect for a Superbowl snack. It was creamy, tasty, delicious. 

Servings: 11

Estimated Price: $5.00

Source: skinnytaste.com

Nutrition Facts per serving: 92.5 cal., 4.5 g total fat (2.2 g sat. fat), 81 mg sodium, 7.0 g carbo., 6.5 g pro. Daily Values: 7% vit. A, 21% vit. C, 12% calcium, 3% iron

Skinny Texas Cheese Fries

 Start to Finish: 35 minutes

Ingredients:

2 medium potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on)
2 tsp olive oil
1 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cumin
coarse salt and fresh cracked pepper
1 slice center cut bacon, cooked & finely chopped
1/3 cup sharp shredded cheddar cheese
2 tbsp diced scallions
1 tbsp sliced pickled Jalapeno (jarred on canned)

Directions:

1. Preheat the oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.
2. Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat.
3. Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time).
4. Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for  about 2 minutes, or until the cheese melts.

Variations:  We made ours without bacon, since we are not big bacon fans. You can serve it with ranch dressing, just pick a low calorie option and make sure to account for the added calories in your dipping sauce when calculating calories.

Notes: I really liked these. They definitely tasted healthier, which for me is a good thing.

Servings: 2

Estimated Price: $6.00

Source: skinnytaste.com
Nutrition Facts per serving: Calories: 259 • Fat: 12.3 g • Protein: 10.1 g • Carb: 29 g • Fiber: 2.9 g • Sugar: 1.4 g Sodium: 590.5 mg (without salt)

Cajun Chicken on the Lighter Side

Start to Finish: 25 minutes

Ingredients:
8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Directions:
1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
6.Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Notes: So far, this is my favorite recipe from skinnytaste. It is spicy, creamy, and delicious. It made plenty of food and the leftovers were equally as good. My husband also loved it. Definitely one we will be making again.

Servings: 5 (1 serving equals 1-1/2 cups)

Estimated Price: $12.00

Source: skinnytaste.com
Nutrition Facts per serving: Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g Sodium: 126.5 mg (without salt) 

Dirty Brown Rice with Shrimp

 Start to Finish: 45 minutes

Ingredients:
1 1/2 cups uncooked brown rice
Chicken bouillon cube
2 bay leaves, divided
1/8 + 1/4 tsp cayenne, divided
1/8 + 1/2 tsp paprika
1/8 + 1/2 tsp thyme
1 tsp oil
1 onion, diced
2 celery, diced
1 green pepper, diced
1 clove garlic, minced
1/2 lb 96% lean ground beef
salt and fresh pepper, to taste
1 lb medium shrimp, peeled and de-veined
2 scallions, chopped

Directions:
1. Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
2. When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
3. When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.

Notes: I had never thought of putting spices into the rice when it was in the rice cooker, but I really liked how it turned out and will use that trick more often. This meal had a lot of flavor and even though I am not a huge shrimp fan, it was good. Due to the shrimp, it was a little more expensive, but worth it for an occasional meal option.

Servings: 5 (1 serving equals 1-1/3 cup)

Estimated Price: $14.00

Source: skinnytaste.com
Nutrition Facts per serving: Calories: 346.6 • Fat: 5.9 g • Protein: 27.8 g • Carb: 44.2 g • Fiber: 2.5 g • Sugar: 1.1 g  Sodium: 151.0 mg (without salt) 

Skinny Taco Dip

I have been on a recipe posting hiatus for quite some time (over a year). When I get busy I figure this blog is just to print off for a recipe book for when my kids go to college - and since our oldest is 6 we still have some time for that! I apologize to anyone that may be reading this blog. I have been cooking over the last year, and I have stored up recipes that need to be added to the blog. Hopefully I will get to updating more often. That is always the goal, right? Lately I have been making a lot of meals from skinnytaste. They are healthy and delicious. Here is a great recipe for a yummy snack.

Start to Finish: 15 minutes

Ingredients:

• 8 oz 1/3 less fat Philadelphia cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar mild salsa
• 1 packet taco seasoning
• 2 cups iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cup reduced fat shredded cheddar cheese
• 2.25 oz black olives

Directions:

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

Variations: You can omit any toppings you want to fit your needs.

Notes: This was very good. I am a big fan of snack foods, and this was a good alternative to the refried bean dip we usually eat. The cream cheese was a great addition to the dip. It was creamy and tasty.

Servings: 24

Estimated Price: $10.00

Source: skinnytaste.com
Nutrition Facts per serving: Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g 

Peanut Butter Truffle Brownies

Start to Finish: 2 hours 30 minutes

Ingredients:   


Brownie Base:

1 box (1 lb 6.5 oz) brownie mix

Water, vegetable oil, and eggs called for on brownie mix box

Filling:

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping:

1 cup semisweet chocolate chips

1/4 cup butter

Directions:
1. Heat oven to 350 degrees F. Grease bottom only of 13X9 inch pan with cooking spray or shortening.
2. In a medium bowl, stir brownie mix, pouch of chocolate syrup (if included), water, oil, and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwaveable bowl, microwave topping ingredients uncovered on high 30 to 60 seconds. Stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Cut into squares. Store covered in the refrigerator.

Notes: I made this as one of the first treats this Christmas season and by the time we had the other treats ready to hand out these were almost gone. They are really good.

Servings:36

Estimated Price: $4.50

Source: www.bettycrocker.com
Nutrition Facts per serving: 203 cal., 11.9 g total fat (4.7 g sat. fat), 104 mg sodium, 23.1 g carbo., 2.4 g pro. Daily Values: 3% vit. A, 2% calcium, 3% iron

Christmas Crunch

Start to Finish: 20 minutes
 

Ingredients:

1 (24 oz) package white bark coating

1 box of Corn Chex

1 large bag of mini pretzels

1 large jar of salted dry roasted peanuts

1 package of plain M&Ms (you can use the holiday varieties at any time of the year)

Directions:

1. Cover a large space of your counter space with wax paper and tape it down.

2. In a very large bowl combine the Chex, pretzels, peanuts, and M&Ms. You might have to work in smaller batches if you can't fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don't all sink to the bottom.

3. In a smaller bowl melt your bark coating in the microwave in 30 second intervals and stir in between. Don't let it go for too long at once or it will scald and you will have to toss it out and start over. 

4. When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. 

5. Working quickly, dump the mixture out onto your wax paper and spread out a thin layer to dry. Once it is dry, break it into pieces and store in an airtight container or divide into decorative cello bags to give away.

Variations: You can use anything you want to substitute in this mix - Cheerios, Reese's Pieces, butterscotch chips, chocolate chips, etc. Be creative!

Notes: This is REALLY good. I may just bypass making all treats and just make this to give away for Christmas. It is extremely easy to make and absolutely delicious. It also really does make a lot. I had to half the recipe with the biggest bowl I had (which was pretty big) and store it in 4 separate medium sized bowls to have enough room.

Servings: 42

 

Estimated Price: $9.00

Nutrition Facts per serving: 309 cal., 14.3 g total fat (6.2 g sat. fat), 346 mg sodium, 39.7 g carbo., 2.2 g fiber, 7 g pro. Daily Values: 4% vit. A, 4% vit. C, 10% calcium, 26% iron

Oreo Truffles

Start to Finish: 1 hour 30 minutes
 

Ingredients:

1 (16 oz) package oreo cookies, divided

1 (8 oz) package cream cheese

2 (oz) packages semi-sweet baking chocolate, melted

Directions:

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag with a rolling pin).

2. Crush remaining 36 cookies to fine crumbs; place in medium bowl.

3. Add cream cheese; mix until well blended. (Should appear smooth, like cookie dough).

4. Roll cookie mixture into 42 balls, about 1-inch in diameter.

5. Melt chocolate according to directions on package (microwave is easiest).

6. Dip balls in chocolate; place on wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for later use).

7. Sprinkle with reserved cookie crumbs.

8. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Variations: Use mint or peanut butter oreos.

Notes: Rich and full of chocolate, but delicious.

Servings: 42

Estimated Price: $5.00

Nutrition Facts per serving: 127 cal., 7.1 g total fat (3.8 g sat. fat), 77 mg sodium, 14.3 g carbo., 0.7 g fiber, 1.8 g pro. Daily Values: 2% vit. A, 3% calcium, 4% iron

Oven Roasted Yukon Potato Wedges

Start to Finish: 55 minutes

Ingredients:
2 pounds Yukon gold potatoes, cut into wedges
3 sprigs of fresh thyme
zest of 1 lemon
1 teaspoon of paprika
salt and pepper to taste
olive oil

Directions:
1. Preheat oven to 375 degrees F.
2. In a large roasting pan toss potatoes in olive oil. Add thyme, lemon zest and paprika. Season with sea salt and cracked black pepper. Roast for 40 to 45 minutes or until potatoes are golden and tender. Toss occasionally to prevent potatoes from sticking. Remove from the oven and serve hot.

Servings: 4

Notes: I have to say I love potato wedges so I was excited to find this recipe that actually works and is very good! We make fries a lot and now I can make potato wedges with out bags of potatoes.

Variations: Really you can use any flavoring instead of or in addition to paprika. Our favorites are lemon pepper, Montreal steak, and mesquite barbecue. Yum!

Estimated Price: $2.00

Source: Food Network Canada
Nutrition Facts per serving: 275 cal., 7.2 g total fat (1 g sat. fat), 171 mg sodium, 48.8 g carbo., 5.5 g fiber, 5.8 g pro. Daily Values: 7% vit. A, 38% vit. C, 5% calcium, 20% iron

Avocado Corn Guacamole

Start to Finish: 15 minutes

Ingredients:
2 ripe avocados, peeled and pitted
1 cup fresh or frozen corn kernels
1 jalapeno pepper, stem and seeds removed, minced
The juice of half a lime
A big handful of fresh cilantro, chopped
1 small onion, peeled and minced
Salt and pepper to taste

Directions:
1. Put minced onion into a sieve and rinse under cold water. This is a traditional Mexican way of removing some of the pungency from the raw onion. Drain well.
2. Mash avocados in a bowl and stir in the corn, jalapeno, lime juice, cilantro and onion. Mix well and season with salt and pepper.
3. Serve with corn chips.
4. Note: Yields approximately two cups.

Servings: 6-8

Notes: I really like this. After making it the first time I made it three other times in the next two weeks. Guacamole is good anyway, but I liked the addition of corn and lime to it.

Variations: I like guacamole after it has been chilled. Also, when making this dip for some friends visiting they said black beans would be a good addition to it. I have not tried that, but it is a suggestion.

Estimated Price: $5.00

Source: Food Network Canada
Nutrition Facts per serving: 102 cal., 7.6 g total fat (1.1 g sat. fat), 42 mg sodium, 9.1 g carbo.,4.1 g fiber, 1.8 g pro. Daily Values: 3% vit. A, 14% vit. C, 1% calcium, 2% iron

Mini White Chocolate Raspberry Cheesecakes

Start to Finish: 45 minutes

Ingredients:
Crust-
5 ounces (150g) butter cookies, or shortbread (about 40 cookies)
1/4 cup melted butter
Filling-
1 1/2 packages (375g) cream cheese, cut into cubes
1/3 cup sugar
2 eggs
1 teaspoon vanilla
2 ounces (60g) good quality white chocolate, melted
1/2 pint blackberries or raspberries

Directions:
Crust
1.Preheat oven to 375 degrees F.
2.In bowl of food processor pulse cookies till fine. Add melted butter and pulse to combine. Place 1 heaping tablespoon of cookie crumbs in each mini cheesecake tin and tap down with a small spoon. Refrigerate until ready to use.
Filling
1.Beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla and white chocolate.
2.Ladle a small amount of the cream cheese mixture in each tin and place a berry in the centre. Top with remaining mixture filling to the top.
3.Bake for 15-18 minutes or until puffed and set.
4.Let cool on a rack for 20 minutes and remove from tin. Let cool completely on a tray (centers will cave in slightly.) Refrigerate for at least an hour before serving.
5.Garnish with fresh berries.

Servings: 12

Notes: Can you really go wrong with cheesecake?

Variations: Use any fruit beside raspberries on the top.

Estimated Price: $9.00

Source: Food Network Canada
Nutrition Facts per serving: 195 cal., 12.4 g total fat (6.5 g sat. fat), 56 mg chol., 121 mg sodium, 19 g carbo., 0.9 g fiber, 2.6 g pro. Daily Values: 6% vit. A, 6% vit. C, 3% calcium, 4% iron

Quick and Easy Pizza Crust

Start to Finish: 30 minutes

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Directions:
1) Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2) Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3) Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Servings: 8

Notes: This crust had more substance than what I usually make. It was fluffy, and I like that.

Estimated Price: $2.00

Source: allrecipes.com
Nutrition Facts per serving: 189 cal., 4.1 g total fat (0.6 g sat. fat), 293 mg sodium, 31.9 g carbo., 5.5 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 21% iron, 37% thiamin, 36% niacin, 2% vit. B6, 4% magnesium, 48% folate

Banana Banana Bread

Start to Finish: 1 hour 20 minutes

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions:
1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2) In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3) Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Servings: 12

Notes: Good and moist.

Variations: You can add some spices (vanilla, cinnamon, ginger, nutmeg). You can also add walnuts if you desire. To make muffins, just put the batter into a muffin tin sprayed lightly. Bake at 325 degrees F for about 25 minutes.

Estimated Price: $4.00

Source: AllRecipes.com
Nutrition Facts per serving: 229 cal., 8.8 g total fat, 56 mg chol., 223 mg sodium, 34.8 g carbo., 1.7 g fiber, 3.8 g pro. Daily Values: 6% vit. A, 6% vit. C, 2% calcium, 13% iron, 19% thiamin, 18% niacin, 12% vit. B6, 7% magnesium, 28% folate

Classic Macaroni Salad

Start to Finish: 4 hours 30 minutes

Ingredients:
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Directions:
1) Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2) In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Servings: 10

Notes: I was looking for a recipe for a macaroni salad and came across this one online. I had all of the ingredients handy (except macaroni noddles) so I made it with pinwheel pasta. It was delicious. It is a sweeter pasta and I love that. Katie gobbled it up and Damien really liked it as well. Then, for a barbecue I decided to make this again. I didn't have all of the ingredients, but it still turned out great and I got a lot of compliments (although with just the sauce it was not as good as with the veggies in it).

Variations: You can really add or delete any of the veggies- green pepper, celery, and onion; but it may not taste quite as good. Also, if you find it too sweet then add 1/3 to 1/2 cups of sugar instead.

Estimated Price: $5.00

Source: allrecipes.com
Nutrition Facts per serving: 390 cal., 18.7 g total fat, 8 mg chol., 529 mg sodium, 49.3 g carbo., 2.8 g fiber, 6.8 g pro. Daily Values: 15% vit. A, 22% vit. C, 3% calcium, 16% iron

Meatballs

I had a recipe that called for frozen meatballs and after looking in the grocery store and deciding that I didn't want to spend $9 on something I probably had the ingredients to make at home I decided to look up a recipe online and try it out. I found this recipe on allrecipes.com and I liked how they turned out. We had some polish sausages left over from a barbecue so I just ground up that for the sausage.

Ingredients:
1 lb lean or extra lean ground beef
1/2 lb bulk Italian sausage
1/3 cup fine dry bread crumbs
3 med cloves garlic
1 scant tsp salt
1 tsp dried leaf basil
1 med onion, finely chopped
1 large egg
1/3 c grated Parmesan cheese
2 tablespoons water, or as needed
1/8 teaspoon ground black pepper

Directions:
1) Line a shallow baking pan with foil and oil the pan.
2) Mix ingredients and shape into 1-1/2 to 2 inch diameter meatballs.
3) Broil 8 inches away from heat for 10 minutes; turn over and broil for 10 minutes more.