Tasty Tuesday: Bird Balls

Have I got your attention?  I figured the curious would want to know what this “Bird Ball” think was all about.  This recipe came from the rooms of Weight Watchers but the original recipe can be credited to mud hustler who you can check out on Instagram. The best part is they are only 1 point under the new Weight Watcher Freestyle SmartPoints program.

Cook Time: 20 minutes.     Yields 12 balls.

Ingredients

20 oz. Ground Turkey, 99% Lean
16 oz Ground Chicken Breast, 98% Lean
1/2 Cup Bread Crumbs (or 1/2 Cup Almond Flour)
1/2 Cup Grated Romano (or 1/2 Cup Nutritional Yeast)
2 Eggs
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Instructions

Mix all ingredients.
Form into 12 balls.
Place balls in muffin tin.
Bake at 400 for 20 minutes.

Add a salad and some veggies and you have an awesome Weight Watcher friendly dinner with leftovers for lunch.  What better way to carry your lunch then in the Go To Thermal (pictured).  We don’t call it the Go-To Thermal for nothing! When you think of the universal lunch bag, this is it. With clean lines a simple handle and a variety of prints, this tote is perfect for every member of the family. Features a zip closure and an exterior pocket. Ideal for work, school, sporting events, road trips, golf outings, play dates, fishing trips, pool days and a bunch of other places. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch or snack!   The best part is it is machine washable and wipeable lining. Key features: Holds up to 10 lbs. and can be personalized. Available in 5 prints.  Dimensions are: 11”H x 12.5”L at top opening x 8”L at base x 5”D

Give these balls a try and let me know what you think…

Have a ThirtyOne-derful day!

Tasty Tuesday: Spaghetti Squash Casserole

Today’s recipe is from my amazing Weight Watcher’s Leader, Michelle.  I am grateful for Michelle’s encouragement and inspiration as I walk my weightless journey.

SmartPoints™ value: 1  Servings: 8

Ingredients

1 medium uncooked spaghetti squash
1 medium uncooked onion(s)
1 medium uncooked zucchini
1 medium yellow summer squash
2 clove(s) garlic clove(s)
15 oz canned diced tomatoes
½ cup(s) shredded part-skim mozzarella cheese
½ cup(s) fresh mushroom(s)
2 Tbsp grated Parmesan cheese

Instructions

  1. Cut spaghetti squash in half. Take out seeds. Roast cut side down in 350 degree oven for approximately 45 minutes.
  2. Chop vegetables and saute in non stick pan, sprayed with non stick cooking spray. Season to taste (salt, pepper, Italian seasoning).
  3. Spray 11×13 pan with non stick cooking spray. Scoop out cooked spaghetti squash to cover bottom of the pan. Add sauteed vegetables to the top of the spaghetti squash.
  4. Sprinkle with mozzarella and parmesan cheese.
  5. Bake approximately 20-25 minutes at 350.

If there should be any leftovers…. You will want to take them for lunch the next day in one of Thirty One’s thermals..  Try my favorite, the Going Places Thermal.

The Going Places Thermal has a spacious compartment for lunch and snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.!  Monogramming and personalization options available.  It is 8”H x 9”L x 5.5”D

Have a ThirtyOne-derful day!

Saturday Spotlight: Wildtree

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Wildtree is today’s product spotlight.   What is Wildtree?

Wildtree offers the highest quality herbs, spices and culinary blends that are free of preservatives, additives, fillers and promote a healthier lifestyle. We believe in the value of making cooking a quicker, easier, more healthful project for those who are short on time. 

Leslie Montie never dreamed she would become the founder of a company that helps families enjoy great tasting, nutritious meals in minutes.  Leslie’s two young children had medical conditions that require special dietary restrictions so she began her search for healthy alternatives. Her sincere desire to help others was the inspiration that led her to found Wildtree in 1996.

  I was looking for a different kinds of salad dressing.  Low in Weight Watcher point value and where a little went a long way.  I found it in the Beet Citrus Dressing.  Just 1 SP for 4 TBSP.  It is more than enough to cover a BIG salad and tastes great with my kale. It is deep, earthy beets pair with sweet orange and acidic white vinegar to make a nuanced dressing that will enhance everything from salad to pizza to a marinated steak! Makes a salad for 6, six times.

AboutCoconut_glam2 I had heard AMAZING things about organic coconut oil but I was afraid that it would test like coconut.  The only way that I like coconut is in my pina coladas.  Most places had LARGE jars and were a bit pricey.  This size jar was perfect and was only $9.00!  Coconut Oil can be used for oven roasting, pan frying, and in place of butter in many baking recipes. I didn’t find it to have any taste or change the flavoring when I cooked but I know they say it can give food an “exotic taste”.  Maybe our taste buds are just a little OLD!  Here are some health facts about Coconut Oil:

  • Coconut oil is 86.5% saturated fatty acid. 
  • 58.1% of the saturated fatty acids are medium chain fatty acids 1 which compose medium-chain-triglycerides (MCTs). 
  • As part of a balanced diet, plus exercise, using coconut oil in the place of a selection of other fats or oils has been shown to promote a reduction in abdominal obesity.

  I wasn’t sure how I was going to use this.  The suggestion was combine it with oil for dipping but I’m not a big fan of the bread/oil combo.  So I decided to use it on my roasted veggies.  OMG!  This with some olive oil was amazing!

I was not paid for this review, these are all products that I have used or use.  Click HERE to check out more AWESOME products.

Have a ThirtyOne-derful day!

Tasty Tuesday: Mexican Pizza Fix

Thank you Hungry Girl for another YUMMY recipe.  I will be honest, I am not a huge fan of portabella mushrooms maybe because I never had the right recipe or didn’t really know how to cook them.  This recipe has changed my mind!

1/2 of recipe (1 pizza-bella): 140 calories, 5g total fat (2.5g sat fat), 379mg sodium, 11g carbs, 3g fiber, 4g sugars, 15g protein.  SmartPoints® value 3*

Prep: 10 minutes    Cook: 20 minutes     MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/4 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. salt
1/3 cup shredded reduced-fat Mexican-blend cheese
1 1/2 oz. cooked and finely chopped skinless chicken breast.  (Magic Chicken, anyone?)
1 tbsp. finely chopped bell pepper
1 tbsp. finely chopped onion
1 tbsp. finely chopped fresh cilantro

Directions:

  • Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
  • Place mushroom caps on center of the foil, rounded sides down.
  • Place another large piece of foil over the mushrooms. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake until slightly tender, about 12 minutes.
  • Meanwhile, in a small bowl, stir tomatoes with seasonings.
  • Cut packet to release steam before opening entirely. Remove foil, and carefully drain excess liquid from the baking sheet. Thoroughly blot excess moisture from mushroom caps.
  • Evenly top with seasoned tomatoes, cheese, chicken, and veggies.
  • Bake until mushrooms are tender and cheese has melted, about 8 minutes.
  • Top with cilantro.

Do you have a favorite recipe using portabella mushrooms?  Share it with us.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Unstuffed Cabbage Rolls

This was given to me by a fellow Weight Watcher and I tweaked it some.  I put it in the crock pot!  I’m not sure of all of the nutrition breakdown BUT it is 3 smart points per 1 cup serving.

Ingredients:

  • 2 pounds lean organic grass fed ground beef
  • 1 cup chopped onion (or Tastefully Simple Onion Onion)
  • 1 clove garlic
  • 1 (8 ounce) can tomato sauce
  • 2 (14.5 ounce) can Petite Diced Tomatoes, undrained
  • 3 1/2 pounds chopped cabbage
  • 1 teaspoon salt
  • 1/2 cup water

Directions:

Toss it all in the crockpot on low for 6 hours. Serve with quinoa.

Quick and easy with leftovers.  What is the best way to enjoy this YUMMY meal again?  Take it for lunch in one of Thirty One’s thermal lunch totes.  How about the Around the Clock Thermal…

Want to know why you’ll love it?  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, poolside, beachfront, golf course, boating, or sporting events. It will fit a 6-pack with a little room for a snack.  The water-resistant thermal lining keeps contents cool and makes clean up easier. A removable shoulder strap means you can carry it any number of ways, including cross-body for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids’ teachers, and everyone else on the go! Best part… it holds up to 15 lbs. and can be it monogrammed and personalization.

Have a yummy recipe?  Share it with us…

Have a ThirtyOne-derful day!