the wave presents the north coast farmers market update
107.3 The WAVE is proud to be partnering with the North Union Farmers Markets in 2014, sponsored by Northeast Ohio Regional Sewer District  - Keeping our Great Lake great.

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on Monday, 01 December 2014 11:39. Posted in Farmer's Market Update

 

Makes 10 Servings 

Ingredients: 

1/2 cup light mayonnaise

1/4 cup reduced-fat sour cream

1/4 cup reduced-fat blue cheese

1 tablespoon lemon juice

1/4 teaspoon black pepper

1 pound ground chicken breast

1 small red bell pepper, minced

3 tablespoons reduced-sodium bottled hot pepper sauce

2 tablespoons plain dry whole wheat bread crumbs

1 shallot, minced 

1 garlic clove, minced

1/2 teaspoon salt

2 1/2 cups celery sticks

2 1/2 cups carrot sticks

 

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Spray a large baking pan with cooking spray.

2. To make the dressing combine mayonnaise, sour cream, blue cheese, lemon juice and pepper in a small bowl.

3. Cover and refrigerate to allow the flavors to blend, about 15 minutes.

4. Meanwhile, combine ground chicken, bell pepper, 2 tablespoons hot pepper sauce, bread crumbs, shallot, garlic, and salt in a large bowl until well mixed. With lightly moistened hands, from the mixture into 30 (1 1/4-inch) balls. Place on the baking sheet. Bake until meatballs are lightly browned and cooked through, 12-15 minutes.

5. Transfer meatballs to a large bowl. Add the remaining 1 tablespoon hot pepper sauce and gently toss until coated. Serve with the dressing, celery and carrot sticks.

Nutrition Information per serving (3 meatballs with scant 2 tablespoons dressing, 1/2 cup celery sticks, 1/2 cup carrot sticks):

Calories 180

Total Fat 12g (Sat. 1.5g Trans 0g)

Cholesterol 40mg

Sodium 310mg

Carbs 9g

Fiber 2g

Protein 10g

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