Meal Total (per plate): 368 cal., 15 g total fat (5 g sat. fat), 87 mg chol., 716 mg sodium, 37 g carb. (7 g fiber, 17 g sugars), 23 g pro. Exchanges: 1 vegetable, 0.5 fruit, 1.5 starch, 2 lean meat, 0.5 medium-fat meat, 2 fat.
Carb. per serving 15 g
Servings 6 (3 meatballs and ¼ cup sauce each)
Prep 20 minutes Bake 15 minutes
1. Preheat oven to 425°F. Line a 15×10×1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside. In a large bowl beat egg lightly with a fork. Stir in quinoa, shallot, salt, coriander, pepper, and allspice. Add beef and pork; mix well. Shape meat mixture into 18 meatballs. Place meatballs in prepared pan.
2. Bake meatballs for 15 to 18 minutes or until cooked through (165°F). Meanwhile, prepare Cherry-Plum Balsamic Sauce. To serve, divide meatballs among six serving plates. Spoon sauce over meatballs.
Cherry-Plum Balsamic Sauce: In a small saucepan combine ¾ cup water and ½ cup pitted dried reds. Bring to boiling. Remove from the heat and let stand for 5 minutes. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Return mixture to the saucepan. Add 1 cup frozen unsweetened dark sweet cherries, coarsely chopped, to the red mixture. Bring just to boiling. In a small bowl stir together 2 tablespoons balsamic vinegar and 1 teaspoon cornstarch until smooth. Add all at once to cherry sauce. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over meatballs.
Per serving: 232 cal., 10 g total fat (4 g sat. fat), 87 mg chol., 263 mg sodium, 15 g carb. (2 g fiber, 10 g sugars), 19 g pro. Exchanges: 0.5 fruit, 0.5 starch, 2 lean meat, 0.5 medium-fat meat, 1 fat.
Carb. per serving 22 g
Servings 6 (1 cup each) Prep 15 minutes Roast 40 minutes
1. Preheat oven to 425°F. Peel parsnips and cut in half crosswise. Cut the thin halves in half lengthwise. Cut the thick halves into lengthwise quarters. In a 3-quart rectangular baking dish combine parsnip pieces, beet wedges,* and potato wedges. Drizzle with oil and sprinkle with the salt and pepper. Toss to coat.
2. Cover and roast for 20 minutes, stirring once. Stir in the cauliflower. Roast, uncovered, for 20 to 25 minutes more or until vegetables are just tender, stirring once. Divide vegetables among plates. Sprinkle vegetables with tarragon.
*Test Kitchen Tip: If you are using red beets, put the beets in a small baking dish separate from the potatoes, parsnips, and cauliflower so that the red color doesn’t bleed into the other vegetables.
Per serving: 136 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 453 mg sodium, 22 g carb. (5 g fiber, 7 g sugars), 3 g pro. Exchanges: 1 vegetable, 1 starch, 1 fat.