Foods

Mozzarella Stuffed Meatballs

mozerellastuffedmeatballs

Slow Cooker Mozzarella Stuffed Meatballs

Yields: 6 servings | Serving size: 3 meatballs | Calories:

255 | Total Fat: 14 g | Saturated Fats: 5 g | Previous Points: 6 | Points Plus:

7 | Trans Fats: 0 g | Cholesterol: 105 mg | Sodium: 153 mg | Carbohydrates: 12

g | Dietary Fiber: 3 g | Sugars: 3 g | Protein: 21 g

Ingredients

•1 pound lean ground turkey

•1 medium onion, finely chopped, divided

•1 slice whole grain bread, lightly toasted and ground

•1 large egg

•1 teaspoon Kosher or sea salt, divided

•1/2 teaspoon black pepper

•1 (3.5-ounce) ball of mozzarella, roughly chopped

•Whole-wheat flour to coat the meatballs

•Extra-virgin olive oil for browning

•1/2 cup chicken broth

•1 (14-ounce) can diced tomatoes

•1 teaspoon dried oregano

•4 fresh sage leaves, roughly chopped

Directions

In a medium bowl, mix turkey, ground bread crumbs, egg, half

of the onions, 1/2 teaspoon salt and black pepper. Mix well until it becomes

compact.

Make small balls then push a few pieces of the mozzarella at

the center of each meatball. Roll the meatballs on a plate with flour then set

aside. Over medium heat, in a saucepan with olive oil, brown the outside of the

meatballs. When they are browned, set them aside in a bowl. Discard the oil.

Note that the meatballs do not need to be cooked through all the way as they

will cook in the sauce and slow cooker.

Over medium heat, still in the same saucepan, pour some new

oil then sautè the remaining onion. Put back the meatballs then pour in the

broth. Cook until the sauce thickens.

In the slow cooker, pour the meatballs with the sauce,

canned tomatoes, oregano, sage, the remaining salt and a dash of pepper. Set

the slow cooker to low for 6 hours or high for 4 hours.

For Dietary questions call us :

Archived Article

Health and Wellness Associated

312-972-WELL

Foods

Fatter Cattle; Fatter People

cattleeatinghrass

Cattle were made to eat grass and

not grains. But, if you feed a cow corn, soybeans and chicken manure (like a

majority of operations do) they fatten up faster for slaughter. That is, fatten

up with inflammation and diabetes… But the more money that these farmers get

for fatter animals means a lot less nutrition for humans. If you are a

meat-eater, you had best be consuming healthy animals and not sick ones – if you

want to stay healthy. Besides, a recent USDA study found that, compared to

grain-fed, grass-fed beef has more natural beta-carotene, vitamin E, omega-3s,

conjugated linoleic acid (CLA), calcium, magnesium, potassium and is lower in

inflammatory omega-6s.

For more information, or a personalized health care plan, please call;

Health and Wellness Associates

312-972-WELL

Foods, Health and Disease

Never Go Gluten Free Cold Turkey

gluten

Our

modern hybrid wheat varieties now pack up to 40 times more gluten than

traditional heirloom varieties and a whopping 1/3 of the US population is going

gluten free because of health-related wheat problems. Selective breeding,

hybridization and genetic modification have been used to “improve” wheat crop

yields and protein values. Around 105 million Americans are gluten free because

of allergies, sensitivities and intolerances to wheat, barley and rye gluten. A

growing body of evidence shows that up to 70% of the population suffers from

gluten intolerance or sensitivity. Simply going gluten-free has helped millions

recover from intestinal disease, neurological disorders, diabetes, heart

disease, arthritis, rashes and even schizophrenia.

NEVER:

Stop eating wheat immediately, at once or cold turkey!

People who have stopped eating wheat cold turkey, have ended in bad

results of seizures, mood disorders, disorinentation, making bad decision and

choices and a mass of intestinal problems, along with dementia or Alzheimers.

Contact us for information and a correct health care plan for YOU!

Health and Wellness Associates

312-972-WELL