Meatballs with Turkey and Ground Beef

20 oz sweet italian sausage

12 oz ground beef 80/20

3 tbsp worcestershire sauce

3 cloves garlic

2 T flat leaf parsley

1 T basil pesto

1 T olive oil

1 yellow onion

1 c shredded italian style cheese

1/2 c parmesan cheese

1 c panko whole wheat

2 eggs

2 tbsp Cottage Cheese, Lowfat

Heat 1 T olive oil and add finely chopped onion. Saute for 3 min or until done.
Mince garlic. Chop parsley. Preheat oven to 400 degrees.
Put eggs, shreeded and cottage cheese, garlic, parsley, pesto, worcestershire sauce into the bowl and mix well. Add ground beef and turkey sausage. Add sauted onion, panko and parmesan chese and mix it well.
Make 24 balls, about 2 oz each. In order to keep it low fat as possible, I placed it in the oven without frying and baked around 45 min. It turned out delicious.

<a href="https://www.verywellfit.com/recipe-nutrition-analyzer-4157076" target="_blank"><img width="320" height="626" src="https://www.verywellfit.com/thmb/LNzwbhDTxDFU2ZlHhKgxLlc1Bcs=/1000x0/Nutrition-Label-Embed--1512612169-53de1c41258b47b1a49adced802fb39e.png" /></a>

Baked Polenta with Mozzarella and Grated Romano Parmesan

Delicious and low carb meal
Ingredients for 4 servings

1 C Polenta Corn Meal (plain)
4 C Water
1/2 t salt
1/2 t pepper

I used instapot to cook the polenta. You can cook it old fashion way on the stove pot.

Once cooked add following:
1 C Shredded Mozzarella (leave 1/4 C for topping)
1/2 C Grated Parmesan Romano Cheese ( leave 1/8 C for topping)
 2 T Butter
1 T Italian Seasoning Mix well.

Use 12x9 dish, spray non-stick olive oil and spread the polenta mixture. Put 1/4 C Mozzarella on top and sprinkle some Parmesan Romano cheese as well. Bake it on 375 for 45 min or until brown on top. Serve it with tomato salad topped with some fresh basil, olive oil and balsamic vinegar.

Enjoy your light lunch

Light and Warm Beef Tortilla Soup

Ingredients

1 T olive oil
1/2 onion (medium)
4 cloves garlic
8 oz beef (for fajitas)
2 chipotles in Adobo Sauce (clean the seeds out)
2 oz chopped carrots
1.5 oz chopped celery
32 oz beef broth
1 c water
2 oz Sofrito tomato cooking base
1 T cummin
1 T chili powder
10 oz can diced tomatoes with green chilies
2/3 c dry black beans (10 oz canned black beans)
4 oz corn
10 oz can fat free refried beans (helps with thickening)
1 T goyo all purpose seasoning
5 corn tortillas cut in strips and crisped in the oven
Lime juice
Salt

Preparation:

Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, add the garlic. Add beef (diced) and brown it. Add carrots/cellery to the pot, and saute 3-4 minutes.

Add tomatoes with green chilies, dry black beans ( or canned, drained), beef stock, water, salt and all the spices.  Give a good stir, and set the Instant pot to pressure cook on high. I set it on the beef tenderize/bean setting. If using dry black beans, pressure cook 40 minutes. If using canned black beans, pressure cook for 15 minutes. Manually let pressure out.

Meat will fall apart.  Add corn. The soup will be thicken when added fat free refried beans. At this point return it to saute untill soup is smooth. In order to balance the taste, add lime juice and salt.

You can finish it with tortilla strips, cheese, crema Mexicana and cilantro. If not hot/spicy enough, add hot sauce.