"All my skinny recipes include Weight Watchers POINTS and nutrition facts, plus cooking tips, food finds and more... Join me, Nancy Fox, on Facebook for more skinny conversation!"
What an awesome site!! Every recipe broken down with seem to be easy enough recipes! I'm gonna love Skinny Kitchen for sure!
Gonna have to try it...looks like a good one for the infield, especially for March!! Considering it's all men...overtaking the camp I tell ya! hahaha I'll just fill them up with num nums! Love my guardians<3 Keep their belly nice and full, and they'll be happy lol...quite a few good game playing recipes floating around. My cousin shared one that looks pretty good ...Chicken Taco Chili from a Pinterest site, looks pretty good!!
This is the recipe that jumped out at me....definitely gonna give this one a try!
In Mexico, you’ll usually find meatballs in soups but delight your guests with these itty, bitty meatballs atop a mini tostada. This is such a yummy and simple appetizer to make that it might just become your go-to recipe! The skinny for each appetizer, 31 calories 1 gram fat and 1 Weight Watchers POINTS PLUS. So cute and so fun to eat!
Prep Time: 15 minutes
Bake Time: 12 minutes
Bake Time: 12 minutes
Ingredients for Meatballs:
1 egg, I like Eggland’s Best eggs
1 cup onions, finely chopped
¼ cup cornmeal
1 (1 oz) package Lawry’s taco seasoning
2 tablespoons salsa
1 pound extra lean ground beef or turkey, see shopping tip
Ingredients for Tostadas:
48 Tostitos Baked Scoops, see shopping tip
3 cups romaine lettuce, shredded or chopped fine
½ cup Nancy’s Skinny Ranch Dressing or fat-free sour cream
½ cup salsa, I like Pace Medium Chunky Salsa or your favorite
Instructions
1. Preheat oven to 425 degrees. Coat a baking pan with nonstick spray. Set aside.
2. In a large bowl, mix together egg, onions, cornmeal, taco seasonings and salsa.
Add beef or turkey and blend well.
Add beef or turkey and blend well.
3. Using a measuring tablespoon, scoop 1 level tablespoon for each meatball and roll into a ball. Repeat to make 48 meatballs. Place meatballs on a baking pan. Bake, uncovered, for about 12 minutes, until cooked completely. These can be prepped in advance and reheated before serving. They also freeze well.
4. To assemble each mini tostada: Place 1 tablespoon lettuce in each baked scoop. Drizzle with ½ teaspoon ranch or sour cream. Add 1 meatball. Drizzle ½ teaspoon salsa on top of each. Repeat to make 48 meatballs.
5. Serve at once.
Makes 48 mini meatball tostadas
Shopping Tips
I used extra lean ground beef found at Trader Joe’s. Most supermarkets sell this type of lean ground beef or use ground turkey.
Tositos Baked Scoops are sold in most supermarkets. If you can’t find them, serve each meatball on a reduced-fat tortilla chip lined with lettuce, ranch and salsa.
Freezing Tip
These meatballs freeze great! I like to make the entire recipe and keep them on hand in the freezer for last minute entertaining or for a yummy snack!
Weight Watchers (old points) 1
Weight Watchers POINTS PLUS 1
| SKINNY FACTS: for 1 mini meatball tostada (calculated using extra lean beef and Nancy’s Skinny Ranch) 32 calories, 1g fat, 3g protein, 3g carbs, 0g fiber, 79mg sodium, 0g sugar |
| FAT FACTS: for 1 mini meatball tostada 58 calories, 4g fat, 2g protein, 3g carbs, 0g fiber, 88mg sodium, 0g sugar |
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