Archive | January 9, 2014

We’ll Try Again

We didn’t have our weigh in Monday for our work weight loss competition. Our wellness rep couldn’t make it in because of the weather. It was rescheduled for next Monday. I will be weighing in tomorrow as I won’t be at work Monday. I have to take a picture of the scale for proof. I think I’ll use my big, heavy camera to take the photo while I’m standing on the scale. Smart huh? I started Monday watching what I eat and treadmilling.

20140108-190753.jpg

20140108-190810.jpg
I made Biggest Loser meatball for healthy meatball sandwiches the other night.

20140108-190914.jpg

Biggest Loser meatballs

Ingredients

3/4 cup Whole Wheat Panko breadcrumbs or lightly crushed Wasa Light Rye Crispbread (6 crisps)
1/3 cup FF milk
1 lb. extra-lean ground beef
3 large egg whites
1/4 cup chopped fresh parsley leaves
1 T plus 1 tsp. grated RF Parmesan cheese
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. salt

Directions

Preheat the oven to 400F. Lightly mist a medium baking sheet with olive oil spray. Set aside.

In a mixing bowl, combine the bread crumbs or crushed crispbread and the milk. Let stand for 2 to 3 minutes, or until the milk softens the crumbs. Add the chicken, egg whites, parsley, cheese, garlic powder, onion powder & salt. With clean hands or a fork, mix well. Divide the mixture into 16 equal pieces. Roll each piece between your palms to shape into a ball. Place the meatballs, not touching, on the prepared baking sheet.

Bake for 12-15 minutes, or until no longer pink inside.

NI (per meatball)
55 calories, 8g protein, 4g carbohydrates, less than 1g fat (trace saturated), 17mg cholesterol, trace fiber, 119mg sodium