Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 225.3
- Total Fat: 7.9 g
- Cholesterol: 88.3 mg
- Sodium: 65.5 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 2.0 g
- Protein: 31.1 g
View full nutritional breakdown of "Aspar-getti" and Meatball calories by ingredient
"Aspar-getti" and Meatball
Submitted by: MYNX15Introduction
Miss spaghetti & meatballs? Try this HCG/Releana friendly dinner and get back that lovin' Italian feeling! The effort is worth it. Miss spaghetti & meatballs? Try this HCG/Releana friendly dinner and get back that lovin' Italian feeling! The effort is worth it.Number of Servings: 1
Ingredients
-
3 oz very lean steak (uncooked)
1/2 oz egg white
3.5 oz fresh asparus spears
Chicken broth (home made/diet friendly)
Sugar free tomato paste
Granulated artificial sweetener
1-2 cloves minced garlic
Seasonings to taste*:
Garlic powder (1/4 tsp)
Onion powder (1/4 tsp)
Basil (1/2 tsp)
Oregano (1/2 tsp)
Salt (1/8 tsp)
Pepper (1/8 tsp)
*I just add dashes of this and that, but for those of you who need to measure the above are approxamate amounts for the meatball only, adjust to taste.
Directions
Meatball:
Pre-heat oven to 350 (this dish is small, so I use toaster oven). Grind raw meat into "hamburg-like" consistency using a food processor. Transfer to small mixing bowl and gently fold in egg white and seasonings with a fork, try to keep in one big ball. Roll meat mixture into a small oven safe dish (I use a corningware souflee dish) and press lightly with fork to spread out. Bake at 350 for 25-30 mins.
Sauce:
Sautee minced garlic over medium heat in saucepan for 1-2 mins. Add one can of sugar free tomato paste, 1-2 cans water (depending on how thick you like your sauce), 1 tbsp granulated sweetener, and seasonings to taste. Simmer over medium to low heat, stirring occasionaly until ready to serve. Leftover sauce can be refrigerated or frozen for future use.
Aspar-getti:
Cut tips off aspargus and save for later. Using the julienne blade from a mandoline slicer, hold the aspargus trunk down and slice from widest end of the trunk down the stalk. (If you don't have a multi-blade like this you may use a sharp knife, it will just take longer.) Cut the very widest end off where your finger was holding it down to separate the sliced parts. If you would like a wide "noodle" leave as is, for thinner "noodles" slice with a sharp knive tip down the middle. Continue this process with the rest of the stalks.
Mix 1 part chicken broth to 1 part water in a pot, enough to cover "noodles", and bring to a boil. Add your aspar-getti noodles and a touch of salt. Boil 5-8 mins or until tender.
Remove aspar-getti noodles from pot. Add leftover aspargus tips to broth and cook 3-4 mins.
Putting it all together:
Remove meatball from oven and check with temperature fork. Remove gently and place onto glass plate next to aspar-getti noodles. Spoon sauce over meatball and "noodles". Place cooked aspargus tips on plate and season with freshly ground salt and pepper.
Enjoy, you deserve it!
Number of Servings: 1
Recipe submitted by SparkPeople user MYNX15.
Pre-heat oven to 350 (this dish is small, so I use toaster oven). Grind raw meat into "hamburg-like" consistency using a food processor. Transfer to small mixing bowl and gently fold in egg white and seasonings with a fork, try to keep in one big ball. Roll meat mixture into a small oven safe dish (I use a corningware souflee dish) and press lightly with fork to spread out. Bake at 350 for 25-30 mins.
Sauce:
Sautee minced garlic over medium heat in saucepan for 1-2 mins. Add one can of sugar free tomato paste, 1-2 cans water (depending on how thick you like your sauce), 1 tbsp granulated sweetener, and seasonings to taste. Simmer over medium to low heat, stirring occasionaly until ready to serve. Leftover sauce can be refrigerated or frozen for future use.
Aspar-getti:
Cut tips off aspargus and save for later. Using the julienne blade from a mandoline slicer, hold the aspargus trunk down and slice from widest end of the trunk down the stalk. (If you don't have a multi-blade like this you may use a sharp knife, it will just take longer.) Cut the very widest end off where your finger was holding it down to separate the sliced parts. If you would like a wide "noodle" leave as is, for thinner "noodles" slice with a sharp knive tip down the middle. Continue this process with the rest of the stalks.
Mix 1 part chicken broth to 1 part water in a pot, enough to cover "noodles", and bring to a boil. Add your aspar-getti noodles and a touch of salt. Boil 5-8 mins or until tender.
Remove aspar-getti noodles from pot. Add leftover aspargus tips to broth and cook 3-4 mins.
Putting it all together:
Remove meatball from oven and check with temperature fork. Remove gently and place onto glass plate next to aspar-getti noodles. Spoon sauce over meatball and "noodles". Place cooked aspargus tips on plate and season with freshly ground salt and pepper.
Enjoy, you deserve it!
Number of Servings: 1
Recipe submitted by SparkPeople user MYNX15.
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