From the Book Appetizer Meatballs
11/2 pounds lean ground turkey
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 egg whites
2 4 slices whole-grain bread, no sugar added, toasted and processed in food processor for bread crumbs
1 (18-ounce) jar marinara sauce, no sugar added Mix together all ingredients in a large mixing bowl. Shape meat into balls just slightly smaller than a golf ball, and place in bottom of slow cooker (no liquid, no oil). They should all fit snuggly in a single layer in a 5-quart slow cooker. But if you have a smaller cooker, then simply layer the meatballs between sheets of parchment paper, cut to fit your insert. Cook on LOW for 4 hours, or until internal temperature of the meat reaches at least 165°. Nutritional Data
This data will change based on bread and sauce used. Sodium can be lowered with low-sodium marinara.
Serving size: 1 meatball
Calories: 65; Total Fat: 3g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 21mg; Sodium: 117mg; Carbohydrates: 4g; Dietary Fiber: 1g; Sugars: 2g; Protein: 6g --quailridge.com
About the Author
Gale Compton (1957- ) made the decision to drastically change her eating habits after a second breast cancer diagnosis in less than a year. Skinny Ms. Slow Cooker cookbook is the product of her love for the culinary arts and a decision to make health a priority in her life. Gale spent her formative years in her native south before joining the army at 18 and later living in central Europe for seven years. After partnering with west coast clean eating enthusiast Tiffany McCauley, together they built a hugely successful facebook community with a focus on healthy slow cooking recipes. The two produced their first published cookbook in January 2012, Skinny Ms. Slow Cooker, which has enjoyed critical acclaim as well as multiple appearances on a nationally syndicated television show. Ms. Compton is also one of the founders of the 2012 launched webite, Skinnyms.com, which is dedicated to broadening the slow-cooker concept to appeal to healthy eating and fitness enthusiasts from all walks of life. Tiffany McCauley discovered her love for cooking at age eighteen as an au pair in Stuttgart, Germany. She developed a passion for creating delicious recipes from scratch. However, after gaining 114 pounds over a 15 year period, and with the birth of her son, she learned the importance of good health. Her desire and commitment to teach her son proper nutrition inspired her to change her eating habits and take control of her weight. In 2010, Tiffany returned to school to earn a degree as a registered dietitian and is currently working towards that goal. To date, she has lost nearly sixty pounds by following the eating style applied to the recipes in this book. In 2011, Tiffany achieved a lifelong goal of running a 5K marathon. Born and raised in the San Francisco Bay area, Tiffany currently lives in northern California with her husband, a U.S. Marin Corps veteran, and their four-year-old-son.