Kiki is Changing Some Things

Dear Friends, Family and Pinners,

Recently I have made the decision to do Weight Watchers so I have had to change the way I eat and be a lot more conscious of what and how I prepare my food. It has been a hugely wonderful experience and I have adapted some  of my favourite recipes to suit weight watchers and have also found some new ones.

I will do my best to have accurate points plus values but it is ultimately the reader's responsibility to make sure that they are tracking their own points just in case they are having different portions or change my recipe a bit.

Thank you to all who read this and I hope that you enjoy some of my favourite recipes!

- Kiki (Lost 8.5lbs in 3 weeks!)

Turkey Meatballs

Adapted from: www.marthastewart.com/875683/turkey-meatballs

Yields: 6 servings

These meatballs were ver tasty and moist. We served ours with homemade spaghetti sauce and whole wheat pasta. 


Ingredients:

• 2 pounds lean ground turkey
• 1 cup panko
• 1/4 cup shredded carrots
• 1/4 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 2 large eggs, beaten
• 1 -2 tbsp italian seasoning
• Salt and pepper, to taste (1-2 tsp of each)
• 2 tbsp olive oil
• 3/4 cup vegetable broth

Directions:

1. In a large bowl mix turkey, panko, carrots, zucchini, onion, eggs, italian seasoning, salt and pepper until well combined; form into 1 inch balls.
2. Heat olive oil in a skillet over medium heat add meatballs and brown all sides (roughly 7 mins).
3. Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.

Roasted Lemon Parmesan Brussel Sprouts

Yield: serves 4

500 grams brussels sprouts, trimmed & quartered
2 tablespoons butter
pinch of chili powder
freshly ground black pepper + sea salt
1/4 cup grated Parmesan cheese
lemon wedge

In an oven safe dish, lay the brussels sprouts in a single layer. Chop the butter into small cubes and evenly distribute over the sprouts. Cover with a light dusting of chili powder, black pepper and sea salt and a thin carpet of Parmesan cheese.

Place in a 400F oven and roast for 25-30 minutes until the cheese has melted and the edges of the sprouts begin to brown. Remove from the oven and immediately squeeze over the fresh lemon. Serve warm on parchment.

I eat mine with chopsticks so I don't upset any of the yumminess