Back To Weight Watchers I Go

I decided to go back to my Weight Watchers class this morning, so I rejoined. I was shocked to see that I weigh 5 pounds more than I did the day I first joined Weight Watchers in 2001. I can't rewind the clock, so I'm looking at this as a fresh start. The class isn't quite the same as it use to be since my old leader isn't there anymore, but I can't change that either, so I'm just going to give it a chance. I do enjoy the people in the class. An old friend has been talking to me lately and has gotten me excited about cooking again. I made my first new recipe in a long time tonight. It was really good. I think I got burned out on cooking before and just needed a break from it. It seemed like it's all I did. It feels good to be back in the kitchen again. I have all these ideas in my head and can't wait to try them out. :) Ok, as promised I said I'd share any new recipes with you, so here you go...



Taco Meatballs

1 pound 96% Lean Ground Beef
1 large egg, beaten
3 tablespoons taco seasoning mix
1/4 Cup Salsa

Preheat oven to 375 degrees. Combine the ground beef, egg and taco seasoning mix by hand. Divide into 17 meatballs (approx 1 1/2 tablespoons each). Spray a 9 inch glass baking dish with non-stick cooking spray. Arrange the meatballs in the baking dish so that they aren't touching. Bake for 15-18 minutes, or until no longer pink in the middle. If they start to brown too fast on top, you can lay a piece of foil on top of the dish. Toss the meatballs in the salsa and stick a toothpick into each meatball. Serve warm.

Serves: 17
Per Serving: 40 Calories; 1g Fat (32.2% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 72mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 1 (www.AimeesAdventures.com)


You can also take it a step further like I did and make a sub....



Mexican Meatball Subs

1 pound 96% Lean Ground Beef
1 large egg, beaten
3 tablespoons taco seasoning mix
5 hot dog bun, low calorie, 1 point each
5 tablespoons shredded cheddar cheese
5 tablespoons salsa
5 tablespoons sour cream, light

Preheat oven to 375 degrees. Combine the ground beef, egg and taco seasoning mix by hand. Divide into 15 meatballs (a little over 1 1/2 tablespoons each). Spray a 9 inch glass baking dish with non-stick cooking spray. Arrange the meatballs in the baking dish so that they aren't touching. Bake for 15-18 minutes, or until no longer pink in the middle. If they start to brown too fast on top, you can lay a piece of foil on top of the dish. Once complete, place 3 meatballs inside each hotdog bun. Top each with 1 tablespoon of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream. You can also top with shredded lettuce and diced tomatoes if desired.

Serves: 5
Per Serving: 254 Calories; 8g Fat (28.2% calories from fat); 26g Protein; 21g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 496mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)