Last summer Michelle cooked dinner for us several times, using recipes from Better Homes & Garden's New Dieter's Cookbook. We substituted some ingredients, but they still turned out well. Here's another one that she made. Sweet-and-Sour Meatballs
1 beaten egg
1 cup bran flakes cereal (although I'm sure you could use any cracker/bread crumbs)
1/3 cup skim milk
1/4 teaspoon ground ginger
1 pound ground meat (any combination of veal, beef, ham, pork, or turkey)
1 can (15 oz) pineapple chunks
1 cup thinly sliced carrots
1/2 cup chicken broth
1/4 cup red wine vinegar
2 tablespoons cornstarch
2 tablespoons honey
1 tablespoon soy sauce
1 cup fresh or frozen pea pods, thawed
Combine egg, bran flakes, milk and ginger. Let stand 5 minutes. Add meat and mix well. Shape into 24 meatballs. Arrange in a baking dish. Bake, uncovered, at 350° for 30 minutes. Spoon off fat.
Drain pineapple, reserving juice and set both aside. Cook carrots in chicken broth just until tender. Do not drain. Combine vinegar, cornstarch, honey and soy sauce. Stir into carrot mixture with reserved pineapple juice. Cook and stir until thickened. Stir in peapods and cooke 2 minutes more. Stir in pineapple; heat through. Gently stir in meatballs to coast with sauce. Serve over hot, cooked rice.