Homemade Baked Fish Fingers

Ingredients:

1/3 cup bread crumbs
1/3 cup Parmesan cheese, grated
½ tsp paprika
1 lb white fish fillets, cut into fingers (approx. 3” long x ½” wide)
1 tbsp butter, melted
½ tsp dried parsley
1 egg

Instructions: Preheat oven to 450 degrees Fahrenheit.

Beat the egg in a small shallow dish. In a separate shallow dish, combine bread crumbs, cheese, parsley and paprika. Dip the fish strips first into the egg, then into the breadcrumb mixture.

Lightly grease a baking sheet. Place the breaded fish fingers onto the baking sheet, drizzle with the melted butter and bake in the oven until the fish is cooked through and flakes easily (about 7 – 10 minutes).

Your kids will love the fish fingers. Serve with homemade fries and a tossed salad.

Baked Macaroni and Beef

1 pound ground beef browned.
1 package mac and cheese make to package directions
1 can peas drained
4 Roma tomatoes chopped
1 can mushrooms
1 can cream of celery soup
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
 1/2 cup chopped onion and bell pepper mixed
salt and pepper
1 cup bread crumbs
1/2 cup mozzarella cheese


Brown the ground beef breaking it up and crumbling while it's cooking add the in the seasons. Next add the drained peas the mushrooms with the can juices and the tomatoes. Simmer for another 5 minutes.

Pour into a casserole dish top with the mac and cheese then the mozzarella cheese and the bread crumbs

Bake at 375 until the top is golden brown.

Best Ever Meatballs

Easy yummy meatballs.

1 pound lean ground beef
1 egg
1/3 cup bread crumbs
2 tablespoons Italian seasoning
1/4 cup Italian cheese
Salt
2 tablespoons onion minced
2 cloves garlic minced

Makes 18 meatballs

Put all the ingredients in one bowl. Mix well. Pinch small amounts of the meat mixture form into a ball and add to a greased baking dish. Bake at 275 for 25 minutes until browned and cook through.

These are now ready for your favorite sauce. Enjoy

Mini Italian Meatloaves with Penne and Sautéed Zucchini

Weight Watchers Recipe


10PointsPlus Value Prep time: 25 minCook time: 50 min Serves: 6 It’s a meatball in meatloaf form. Paired with whole grain pasta and garlicky zucchini, this meal is sure to satisfy your craving for Italian food. RecipeRead All Reviews (58).Ingredients

2 spray(s) cooking spray,



MEATLOAVES

1 1/4 pound(s) uncooked lean ground beef, (93% lean/7% fat)

2 large egg(s)

1/4 cup(s) grated Parmesan cheese

1/4 cup(s) seasoned bread crumbs, Italian style

1/4 cup(s) parsley, finely chopped

3/4 tsp kosher salt

1/8 tsp black pepper, freshly ground, or to taste

1 1/2 cup(s) store-bought marinara sauce, divided



PASTA

1/4 tsp kosher salt

8 oz uncooked whole-wheat pasta, penne



ZUCCHINI

1 tsp olive oil, extra virgin

2 clove(s) (medium) garlic clove(s), thinly sliced

2 small uncooked zucchini, chopped (about 3 cups)

1/2 tsp kosher salt, or to taste



GARNISH

1 Tbsp grated Parmesan cheese



Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.





In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.





Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.





While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.





Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.





weightwatchers.com

Sweedish Meatballs

Ingredients


1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
3 teaspoons kosher salt
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)

Directions

1.Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, allspice, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine.

2.Shape into 1-inch balls. Sauté over medium-high heat, in 1 tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides.

3.Pour off all but 2 tablespoons of the fat. Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in 1 3/4 cups light cream and 1 cup water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute.

4.Return the meatballs to the skillet and simmer over low heat for 20 minutes.