Diet Recipes Blog

Delicious Beef Meatballs recipe - 171 calories

Ingredients:
1 lb lean ground beef
10 fat-free saltine crackers, crushed
1/4 small onion
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
cooking spray

Preparation:
1. Finely grate the onion into large bowl.
2. Make sure all the juices are in the bowl as well (you may need to wipe the grater with your fingers).
3. Add the remaining ingredients (except the cooking spray) and mix well.
4. Shape into 24 meatballs.
5. Spray a skillet with cooking spray.
6. Heat the skillet over medium heat until hot.
7. Add 12 meatballs to skillet and cook for about 8-10 minutes, turning to brown evenly.
8. Remove the cooked meatballs and drain the skillet.
9. Cook the remaining 12 meatballs.
10. Serve with your favorite marinara sauce.

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Bulgarian Ground Meat Sandwiches recipe - 177 calories

Ingredients:
1 lb ground beef or pork
10 slices bread
1 onion, chopped
1 large egg
1 tablespoon dried thyme or oregano or savory
ground coriander
ground cumin
ground ginger
salt, to taste
freshly ground black pepper, to taste

Preparation:
1. Combine all the ingredients in a bowl and knead well (the mixture should be soft enough to spread - if it’s not, add an extra egg).
2. Spread the mixture over the bread slices and place in an oven at medium to high heat.
3. Bake for about 5-10 minutes (or until the meat is golden and cooked through).

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Italian Mini Meatballs recipe - 195 calories

Ingredients:
1/2 lb ground beef
1/2 lb bulk Italian sausage
1 egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup dry breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

Preparation:
1. Preheat the oven to 350 degrees F.
2. In medium bowl, combine all the ingredients; shape into 3/4 inch balls.
3. Place the meatballs in a 15×10 inch jelly roll pan.
4. Bake for about 20 minutes (or until brown).

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Japanese Meat and Potato Korokke (Croquettes) recipe - 173 calories

Ingredients:
1 lb potatoes
1/4 lb ground beef
1 egg
flour
1/2 onion
2 tablespoons green onion, chopped
panko (breadcrumbs)
vegetable oil (for frying)
1/2 teaspoon salt
pepper (to taste)

Preparation:
1. Peel and cut the potatoes into medium chunks.
2. Boil the potatoes until soft. Mash the potatoes and set aside.
3. Mince the onion and saute in a frying pan.
4. Add the ground beef in the pan and saute.
5. In a bowl, mix the mashed potatoes, beef and onion; season with salt and pepper and mix well.
6. Make flat and oval-shaped pieces (about 3″ in diameter and 3/4″ thick); coat each piece with flour.
7. Dip them in the beaten egg; coat with panko. Fry in 350 degrees F oil until brown.

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Azumaya Egg Rolls recipe - 148 calories

Ingredients:
20 large square egg roll wraps
1 lb ground beef (or ground pork or ground chicken)
2 cups of finely chopped cabbage
3 green onions, finely chopped
1/2 cup of shredded carrots
1/4 lb bean sprouts
1 teaspoon of minced ginger
vegetable oil (for frying)
2 tablespoons oyster sauce
black pepper (to taste)
sweet and sour sauce

Preparation:
1. In a wide skillet, stir-fry the meat and ginger over high heat for about 2-3 minutes (untily lightly browned).
2. Add the cabbage, green onions, bean sprouts and carrot; cook for about 2 minutes.
3. Stir in the oyster sauce and season to taste with black pepper.
4. Remove from the heat and let the mixture cool.
5. Use 2 tablespoons for each egg roll.
6. To wrap: place the filling diagonally on the wrapper, fold the corner over the filling, roll roughly half-way to cover the filling, fold up both sides roughly against the filling; moisten the ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
7. Deep fry them in oil (in a wok or skillet over the stove) for about 2-3 minutes (until golden brown), turning occasionally.
8. Drain on paper towels.
9. Serve warm with sweet and sour sauce.

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Egyptian Fried Liver recipe - 175 calories

Ingredients:
1/2 kg thinly sliced beef liver
1/2 cup cooking oil
1/2 lemon
1 pinch salt

Egyptian condiment
4 garlic cloves
2 chili peppers
1 tablespoon cumin
1 lemon, juice of
1 teaspoon salt
1/2 cup vinegar
some cold water

Preparation:
1. To make the Egyptian condiment: Put all 6 ingredients in a liquidiser, then into a 1/2 liter bottle, add cold water until full, shake well and keep refrigerated.
2. Place approximately 1/2 cup cooking oil in a small frying pan. When hot, add the thinly cut liver and salt; mix while cooking (make sure not to overcook).
3. After several minutes, add some Egyptian condiment according to taste.
4. To make sandwiches, spoon the liver into fresh pitta bread and squeeze some lemon juice.

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