These chicken parmesan meatballs have jumped to the top of our favorite healthy meals list!


By SARA VANDEN BERGE


Here’s the problem I have with managing my weight: My social life.


The Husband and I always say that if it wasn’t for the enjoyment of traveling, dining out and celebrating life with family and friends, staying slim wouldn’t be a problem.

So every Sunday, without fail, I have to regroup after a weekend of fun and get back to eating healthy with the stash of lean and green meals I’ve collected from Julie Brinkley.


Last night I made a new recipe that was absolutely delish! I snagged it from Julie’s Facebook page and it’s safe to say that it’s jumped to the top of our favorite healthy meals list.


Seriously, you need to try this. It’s a cinch to make, filling and here’s the best part: Healthy.


This recipe makes three servings.

WHAT’S IN IT


1 lb. lean ground chicken


1/2 cup parmesan cheese


1/2 tsp pepper


½ tsp garlic salt

1/2 tsp Italian seasoning


1/4 tsp onion powder


3/4 cup reduced-fat mozzarella cheese, divided


1 1/2 cups Italian diced tomato, divided

HOW TO MAKE IT


Preheat oven to 350 degrees; lightly spray 9x13-inch baking dish with cooking spray.


Blend tomatoes in a blender to resemble tomato sauce.


Combine chicken, parmesan, spices, 1.5 oz. of mozzarella and 3 tbsp tomato sauce and mix well.

Form into meatballs and place in baking dish; bake 25 minutes.


Pour tomato sauce over meatballs and sprinkle with remaining mozzarella; broil until cheese is melted and lightly browned.


You will love it!