A breakfast of champions: turkey meatballs!

Kidding. But I have to fess-up to eating a meatball at 7am this morning!!! Actually 6:56am…

Ew, right? Nooo! I swear, meatballs are typically THE easiest thing for me to zoom by at a cocktail party or array of hors d’oeuvres (I am 99% sure that’s the first time I spelled that French word correctly on my first try…even after 9 years of French classes!). These meatballs, however, are phenom! And…healthy! Spicy, too! Mmmm!

Juuuuicay!!

Sweet ‘n Sassy Meatballs

2 eggs, lightly beaten

2 Tbsp Worcestershire sauce

2 Tbsp + 1 cup chipotle sauce, divided

1 cup whole wheat bread crumbs

2 Tbsp dried, minced onion

1 tsp dried oregano

3/4 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1 lb lean ground turkey breast

1 lb Italian turkey sausage links, casings removed

1/2 cup reduced-sugar, all-natural apricot preserves

Directions

In a large bowl, combine eggs, Worcestershire sauce, and 2 tablespoons chili sauce. Stir in bread crumbs, onion, garlic powder, salt, and pepper. Crumble turkey sausage and ground turkey breast over mixture and mix well (hands may be required!). Shape into 1-inch balls.

Place on a rack coated with cooking spray in a shallow baking pan. Bake at 375 F for 15-20 minutes or until meat is no longer pink.

In a large bowl, combine apricot preserves and remaining chili sauce. Add meatballs and toss gently to coat. Place in a 15-inch x 10-inch x 1 inch baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes*.

*I omitted this last step as I transferred my meatballs to a crock pot for buffet serving.

Yield: 4 dozen

Serving size: 1 meatball

Nutrition Information (per serving): 42 calories, 2 grams of fat, 0 grams of saturated fat, 20 mg cholesterol, 179 mg sodium, 3 grams carbohydrate, 0 grams fiber, 3 grams protein

And another great appetizer recipe which is also very colorful and fun…

Cold Chicken-Cheese Kabobs

1/2 tsp salt

1/2 tsp chili powder

1/8 tsp pepper

1/2 lb boneless, skinless chicken breasts, cubed

1/2 cup balsamic vinegar

2 tsp olive oil

5 ounces part-skim mozzarella cheese, cubed

16 cherry tomatoes

Combine salt, pepper, and chili powder; rub into chicken cubes. Transfer to a large bowl and add vinegar. Cover and refridgerate 3-4 hours or overnight.

In a large skillet, cook chicken in oil until no longer pink. Cool slightly. Alternately tread chicken, cheese, and tomatoes onto wooden toothpicks. Serve cold.

Yield: 16 servings

Serving size: 1 skewer

Nutrition information (per serving): 48 calories, 2 grams of fat, 1 gram saturated fat, 13 mg cholesterol, 132 mg sodium, 2 grams carbohydrate, 0 grams fiber, 6 grams protein

With the holidays coming up, these are 2 hors d’oeuvres worth some serious consideration in adding to or changing in your line-up!

Well, I’ve played hookie all morning from work cooking away for this afternoon’s holiday party for our patients. Considering the circumstances, I am opting out of wearing scrubs to work for the second time this week…gasp! I know, right. So, off I go to put effort into myself. Have a wonderful weekend…

…anyone have any exciting weekend plans? Do tell! I’ve got nuttin’!

And if you had to choose TWO favorite TV shows currently in-season, what would they be? (I can’t choose just one, so that’s why I’m asking for 2!)

Modern Family (highly rec!) and 90210 for me!

Yes, I realize this makes me completely lame!

And for all you Biggest Loser fans…this is a must-see!

[youtube=http://www.youtube.com/watch?v=uZU4r9eFL-8&hl=en_US&fs=1&]