Spicy Apple-Glazed Meatballs

Prep 20 minutes
Stand 10 minutes
Cook 12 minutes

Spicy Meatballs
1 egg
1/4 cup milk
2 slices white or whole wheat bread, torn
1 lb 85% lean ground beef
4 cloves garlic, minced
1/2 tsp. freshly ground black pepper
1/4 tsp salt
1/4 tsp cayenne pepper
1 Tbsp. vegetable oil

Apple Glaze
1 cup apple slice
1/4 cup reduced-sodium soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, sliced

1. For spicy meatballs, in large bowl, whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add ground beef, garlic, black pepper, salt and cayenne pepper; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 one-inch balls.

2. In 12-inch skillet, heat oil over medium heat. Cook meatballs, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink inside, about 6 minutes per batch. Transfer meatballs to covered dish to keep warm.  Drain fat from skillet; wipe out skillet.

3. For Apple Glaze, in bowl combine juice, soy sauce, brown sugar, cornstarch, ginger and cayenne. In the same skillet, over medium heat cook and stir sauce until thickened and bubbly (should be at a full boil). Cook and stir 2 minute more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions. Makes 12 (4-meatball) appetizer servings or 48 balls.

Each Serving: 143 cal, 8 g fat, 42 mg chol, 297 mg sodium, 10 g carb, 0 g fiber, 9 g pro.

Garden Vegetable Tart

Total Time: 34 minutes

1 frozen puff pastry sheet (half a 17.3 oz package)
2 ears of fresh sweet corn
1 medium zucchini, thinly sliced lengthwise
1 pint cherry tomatoes
1/4 cup tomato paste
1/4 cup water
4 oz fresh mozzarella, thinly sliced
Crushed red pepper and dried basil

1. Preheat oven to 425 degrees. On a lightly floured surface, roll puff pastry to a 14 x 10 inch rectangle; transfer to a 15 x 10 x 1 inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.

2. Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100% power (high) for 2 minutes. Brush zucchini, tomatoes and corn with 1 Tbsp. olive oil; sprinkle 1/2 tsp. salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm.

3. In a small bowl which together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 mites, until pastry is golden and cheese is melted. Top with red pepper and basil, if desired. Makes 4 servings.

Each Serving: 454 cal, 29 g fat, 20 mg chol, 750 mg sodium, 38 g carb, 3 g fiber, 11 g pro.

Olive-Cherry Bruschetta

32 3/4-inch thick slice rustic baguette-style sourdough bread (16 oz)
6 Tbsp olive oil
1 cup pimento stuffed spanish olives, slices
1/2 cup greek kalamata olives, chopped
1/2 cup dried tart cherries, snipped
1/4 cup bottled whole hot cherry peppers, seeded and chopped
1 lage shallot, quartered and thinly sliced
1 Tbsp snipped fresh basil
1 tsp finely shredded lime peel
2 tsp fresh lime juice
6 oz goat cheese (chevre)
2 Tbsp snipped fresh chives

(1) Preheat oven to 425 degrees. Place baguette slices on a very large baking sheet. Brush slices with $ tbsp of the oil and season lightly with salt and black pepper. Place on middle oven rack and bake about 5 minutes or until crisp and light brown, turning once. Remove from oven; set aside.

(2) For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice.

(3) To assemble, spread goat cheese on the toasted bread slices. Top with tapenade. Sprinkly with snipped chives. Makes 32 slices.

Tuna Croquettes

2 (12-oz) cans solid white tuna in water, drained
2/3 cup unsalted matzo meal
1/4 cup mayonnaise
4 large eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried minced onion
1/2 tsp fine sea salt
2 tablespoons canola oil

In a medium-sized bowl, mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form 8 patties.

Heat the canola oil in a large skillet. When the oil is hot, place the patties into the pan in a single layer, working in batches if required, and fry for 3-4 minutes per side until golden.

Mexican Mini-Quiche

nonstick cooking spray
6 large flour tortillas, can be plain or spinach
5 large eggs
5 egg whites (from large eggs)
1 cup low-fat milk, 1% is fine
1/2 tsp freshly ground black pepper
1/2 tsp chili powder
1/4 cup sliced scallions
1/4 cup shredded low-fat cheddar or Monterey Jack cheese
1/4 cup bottled salsa, for garnish
1/4 cup fat-free sour cream, for garnish
chopped fresh cilantro leaves, for garnish

(1) Preheat oven to 375 degrees.

(2) Heavily coat 2-3 muffin tins with nonstick cooking spray.

(3) Using a coat 4 1/2-inch round cookie cutter, cut 3 circles from each tortilla.

(4) Press one circle into each muffin cup, pleating as necessary to fit.

(5) In a medium bowl, whisk the eggs, egg whites, milk, pepper, and chili powder until foamy. Stir in the scallions and cheese. For ease of pouring, transfer the batter to a liquid measuring cup or other spouted bowl. Pour the egg filling into each cup, almost to the top of each tortilla cup, without overflowing.

(6) Bake until the tops are set, about 15-20 minutes. Cool for 5 minutes; remove from tin. Garnish each warm quiche with a tsp of salsa and a dab of sour cream. Garnish with cilantro.