Slow-Cooker Turkey Meatballs Mustardy Sour Cream Sauce

Ingredients:

• 3 slices firm whole wheat bread, torn into pieces
• 1 lb. ground skinless turkey breast
• 1/3 cup finely chopped onion
• 1 large egg
• 2 tbsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup reduced-sodium chicken broth
• 1 tbsp. A1 steak sauce
• 1/2 cup fat-free sour cream

Makes 6 Servings

1. Preheat the oven to 450 F. Spray a large rimmed baking sheet with nonstick spray.
2. Put the bread into a food processor or blender and pulse until it forms fine crumbs. Combine the bread crumbs, turkey, onion, egg, 1 tablespoon of the mustard, salt and pepper in a large bowl. With damp hands, form the mixture into 36 meatballs. Place the meatballs on the baking sheet. Bake until lightly browned, about 15 minutes.
3. Transfer the meatballs to a 5 or 6-quart slow cooker. Mix together the broth, the remaining 1 tablespoon mustard, and steak sauce in a glass measure; pour over the meatballs. Cover and cook until the meatballs are firm and cooked through the sauce has thickened slightly, 1-2 hours on high or 2-4 hours on low.
4. Just before serving, stir in sour cream until blended.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This comfort food is perfect to cook during the cold weather months on the weekend. Turkey meatballs are actually delicious. The meatballs come out firm and flavorful after coming out of the slow-cooker. I added minced garlic and parsley to the meatballs to make them more flavorful and the end result was delicious. The sauce is flavorful too. Serve these meatballs on top of cooked whole wheat couscous or cooked quinoa and the point value will increase the points value to 3 for a more filling meal.

Joe's Mustard Sauce

Ingredients:

• 1 tbsp. + 1/2 tsp. dry mustard or more
• 1 cup mayonnaise
• 2 tsp. Worcestershire sauce
• 1 tsp. A1 Steak Sauce
• 1 tbsp. heavy cream
• 1 tbsp. milk
• salt
• freshly ground black pepper

Makes 1 Cup (1 tbsp. per serving)

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt and pepper. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 teaspoon more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Book. This sauce is from Executive Chef Andre Bienvenue of Joe's Stone Crab in Miami Beach. I've never been to Joe's Stone Crab but I would love to eat there someday and also visit other places in Miami as well. From what I've been told, the stone crabs at Joe's are served cold and are already cracked; they come with small metal cups of this mustard sauce and melted butter. This mustard sauce is rich in flavor with a touch of spice. It goes great with steak, chicken, pork, turkey, and salmon when they are grilled. The mustard sauce is also great with grilled vegetables too.

Baked Crab Rangoon

Ingredients:

• 1 (6 oz.) can white crabmeat, drained and flaked
• 4 oz. (1/2 of 8 oz. pkg) fat-free or reduced fat cream cheese, softened
• 1/4 cup thinly sliced scallions
• 1/4 cup Light or reduced fat Mayonaisse
• 1/2 tsp garlic powder
• 1/2 tsp A1 Steak Sauce 
• 12 won ton wrappers

Makes 12 servings, 1 won ton each

1. Heat oven to 350 F. Mix crabmeat, cream cheese, onions, mayonnaise, garlic and steak sauce.
2. Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
3. Bake 18-20 minutes or until wedges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

WW Points Value: 1 per crab rangoon

Note: This recipe appears courtesey of http://www.kraftfoods.com/ in the healthy living section. I've always loved crab rangoon and I was desperate for some when I was trying to lose weight. I came aross this recipe about a year ago and I really enjoy it.