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.
Biggest Loser meatballs
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
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