Meatballs

1 lb. Ground Beef1/2 cup Gluten-Free Oats
1 Flax Egg or Chia Egg
2 Tbs. Milk (or Dairy-Free Milk Substitute)
garlic powder, salt and pepper to taste
1/2 cup shredded Carrots
1/2 cup shredded Zucchini

Combine all ingredients and put in a food processor and pulse until combined.  Form into meatballs.  Cook at 350 for 20 minutes or until done.

Steel-Cut Oatmeal

3 1-c servings

1/2 T coconut oil
1 c steel-cut oats
3 c hot water
salt

Toppings:
coconut oil
berries
milk or cream
stevia
agave nectar
brown sugar

Toast the steel-cut oats in a pot with melted coconut oil for a few minutes.  Add hot water and salt and bring to a boil.  Reduce heat and simmer for 25 minutes without stirring.  If the oats still need a little more time at this point, add 1/2 cup to 1 cup water and continue cooking for another 10 minutes.  Serve with toppings of choice ... mine are coconut oil, stevia and berries.  Yum!

Nutritional Info, Without toppings:
Fat: 6g
Carbs: 36g
Fiber: 5g
Protien: 8g
WW Points+: 6
WW Points+ with 1/2 T coconut oil topping: 8

Marinara Sauce

8 servings

1/4 c olive oil
1 1/2 c finely chopped onion
1 1/2 c zucchini, finely diced
1 green bell pepper, finely diced
3 cloves garlic, minced
1 can (2 lb) italian tomatoes, undrained
1 can (6 oz) tomato paste
2 T chopped parsley (1/4 c if using fresh)
1 T salt
1 t oregano (2 T if using fresh)
1 t basil (2 T if using fresh)
1/4 t pepper

Saute vegetables and garlic in olive oil for 5 minutes.  Mash tomatoes and add to vegetables.  Add rest of ingredients and 1 1/2 c water.  Bring to a boil.  Cover and reduce heat to a simmer, stirring occasionally, for an hour, or until liquid is reduced.

Nutritional Information
Fat: 7g
Carbs: 12g
Fiber: 3g
Protien: 3g
WW Points+: 3

Black Bean Salad

4 1-c servings

1/2 c chopped onion
2 cloves garlic, pressed
2 c cooked black beans, drained and rinsed
3/4 c tomatoes, diced (I cut grape tomatoes in half)
3/4 c bell pepper, diced
1/4 c fresh cilantro, chopped
2 T olive oil
3 T freshly-squeezed lemon juice
salt and pepper to taste

Mix all ingredients together and chill for a few hours.  This makes a delicious "dressing," so I love to serve it over a big bed of salad greens.

Nutrition Information
Fat: 4 g
Carb: 26 g
Fiber: 8.5g
Protien: 5g
WW Points+: 5

Cinnamon Rice Pudding

5 1-cup servings

1 1/2 cups sweet brown rice, uncooked
1 1/2 cups water*
1/2 T butter, regular or vegan
1 T coconut oil
1 1/2 t salt
2 c vanilla-flavored coconut milk (I used Silk)
2 T agave nectar
1 1/2 t cinnamon
1/2 - 1 t vanilla extract

Combine rice and water in a pan, bring to boil.  Reduce heat to low and simmer, covered, until most liquid is evaporated, about 25 minutes.  Add the butter, oil, and salt.  Slowly add the coconut milk, stirring constantly.  Increase heat to medium and stir occasionally until a good bit of liquid is absorbed.  Stir in remaining ingredients, cover with lid and allow to sit for a few minutes. 

*I soaked my rice overnight in enough water to cover the rice plus about an inch and 1/4 c whey.  I then drained the rice and only cooked it in about 1 cup of water.  Keep an eye on it and add more water if necessary.

Dietary Information
Fat: 7.5 g
Carb: 54 g
Fiber: 2 g
Protien: 4.5 g
WW Points+: 8