Spicy Meatballs over Rice Menu for 4
The Menu
Spicy Meatballs
Hot cooked rice
Spinach & Cheese Casserole
Pineapple Rhubarb Pie
The Recipes
Spicy Meatballs
You can serve these wonderful meatballs as a finger food with toothpicks or over rice for a meal.
1 egg
1 cup Rice Krispies cereal
1/4 cup onion, finely chopped
2/3 cup instant nonfat dry milk (in dry form)
2 tablespoons catsup
1 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1 (15-ounce) can tomato sauce
1/2 cup catsup
1/2 cup water
1/4 cup firmly packed brown sugar
1/4 cup onion, finely chopped
1/4 cup pickle relish
2 tablespoons Worcestershire sauce
1 tablespoon white vinegar
1/4 teaspoon pepper
In a large mixing bowl, beat the egg slightly. Add the next 6 ingredients.
Mix well. Add the ground beef. Mix until combined. Portion the meat mixture using a level measuring tablespoon. Shape the mixture into meatballs. Place in single layer in a greased or foil lined shallow baking pan. Bake at 400-degrees for approximately 12 minutes or until well browned. To prepare the sauce, measure the remaining ingredients into large saucepan. Stir to combine. Cover. Cook over low heat about 15 minutes, stirring frequently. Add the meatballs to the sauce. Continue to cook over the low heat for an additional 10 minutes.
Spinach & Cheese Casserole
Serves: 5 at 1/2-cup servings
1 (10-ounce) package frozen chopped spinach
1 medium onion, chopped
2 teaspoons reduced calorie margarine
1 cup lowfat cottage cheese
4 tablespoons grated lowfat American cheese, divided
1/8 teaspoon nutmeg
Dash of pepper
Cook the spinach according to the package directions. Drain well. Sauté the onion in the margarine. Add the spinach, cottage cheese, 2-tablespoons of the grated lowfat cheese, nutmeg and pepper; mix well. Pour the mixture into a non-stick 1-quart casserole dish. Sprinkle with the remaining cheese. Bake at 350-degrees for 25 to 30 minutes or until set. Exchange for 1 lowfat meat and 1 vegetable.
Pineapple Rhubarb Pie
Source: "The Morning Herald"
Serving Size: 8
1 9" Crust for a two-crust 9' pie
3 cups Rhubarb -- cut into small dice
1 8 oz. Can Crushed pineapple -- drained
1 tablespoon Fresh lemon juice
1 1/3 cups Sugar
1 dash Salt
2 3/4 tablespoons Instant tapioca
1/8 teaspoon Ground cinnamon
2 tablespoons Butter
1 teaspoon Vanilla extract -- (optional))
Line your pie plate with bottom crust. Mix everything else together except butter. Let it stand on the counter for about 1/2 hour so the flavors blend. Dump the filling into the prepared pie crust, dot with butter, put on the top crust, seal, and bake at 400ºF. For 40 minutes or until top crust is a nice golden brown. (Be sure to cut little slits into top crust to vent, or you'll have a messy oven to clean.) Cool it and serve it.
NOTES: I added the vanilla extract to enhance the flavor.
The Menu
Spicy Meatballs
Hot cooked rice
Spinach & Cheese Casserole
Pineapple Rhubarb Pie
The Recipes
Spicy Meatballs
You can serve these wonderful meatballs as a finger food with toothpicks or over rice for a meal.
1 egg
1 cup Rice Krispies cereal
1/4 cup onion, finely chopped
2/3 cup instant nonfat dry milk (in dry form)
2 tablespoons catsup
1 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1 (15-ounce) can tomato sauce
1/2 cup catsup
1/2 cup water
1/4 cup firmly packed brown sugar
1/4 cup onion, finely chopped
1/4 cup pickle relish
2 tablespoons Worcestershire sauce
1 tablespoon white vinegar
1/4 teaspoon pepper
In a large mixing bowl, beat the egg slightly. Add the next 6 ingredients.
Mix well. Add the ground beef. Mix until combined. Portion the meat mixture using a level measuring tablespoon. Shape the mixture into meatballs. Place in single layer in a greased or foil lined shallow baking pan. Bake at 400-degrees for approximately 12 minutes or until well browned. To prepare the sauce, measure the remaining ingredients into large saucepan. Stir to combine. Cover. Cook over low heat about 15 minutes, stirring frequently. Add the meatballs to the sauce. Continue to cook over the low heat for an additional 10 minutes.
Spinach & Cheese Casserole
Serves: 5 at 1/2-cup servings
1 (10-ounce) package frozen chopped spinach
1 medium onion, chopped
2 teaspoons reduced calorie margarine
1 cup lowfat cottage cheese
4 tablespoons grated lowfat American cheese, divided
1/8 teaspoon nutmeg
Dash of pepper
Cook the spinach according to the package directions. Drain well. Sauté the onion in the margarine. Add the spinach, cottage cheese, 2-tablespoons of the grated lowfat cheese, nutmeg and pepper; mix well. Pour the mixture into a non-stick 1-quart casserole dish. Sprinkle with the remaining cheese. Bake at 350-degrees for 25 to 30 minutes or until set. Exchange for 1 lowfat meat and 1 vegetable.
Pineapple Rhubarb Pie
Source: "The Morning Herald"
Serving Size: 8
1 9" Crust for a two-crust 9' pie
3 cups Rhubarb -- cut into small dice
1 8 oz. Can Crushed pineapple -- drained
1 tablespoon Fresh lemon juice
1 1/3 cups Sugar
1 dash Salt
2 3/4 tablespoons Instant tapioca
1/8 teaspoon Ground cinnamon
2 tablespoons Butter
1 teaspoon Vanilla extract -- (optional))
Line your pie plate with bottom crust. Mix everything else together except butter. Let it stand on the counter for about 1/2 hour so the flavors blend. Dump the filling into the prepared pie crust, dot with butter, put on the top crust, seal, and bake at 400ºF. For 40 minutes or until top crust is a nice golden brown. (Be sure to cut little slits into top crust to vent, or you'll have a messy oven to clean.) Cool it and serve it.
NOTES: I added the vanilla extract to enhance the flavor.
