PIT AZ FITNESS CHALLENGE: Kick-off Event Recipes!

Turkey Bahn Mi Meatballs

Ingredients

• 1 pound ground turkey
• ¼ cup plum purée
• ¼ cup chopped canned water chestnuts
• 3 tablespoons finely chopped green onions
• 2 teaspoons fish sauce
• 1 tablespoon minced garlic
• 1 teaspoon sriracha sauce
• ½ teaspoon kosher salt

Directions

1. In a large bowl or food processor, mix all ingredients well.
2. Chill for 30 minutes to make it easier to form into balls.
3. Heat oven to 350°F.
4. Divide meatball mixture into 30 portions. (Using a melon baller* is easy!)
5. Moisten your fingers with water and gently roll mixture into balls. Place on rimmed baking sheet. 
6. Bake meatballs about 15 minutes or until cooked through.

*To make sriracha mayonnaise, stir together 1/2 cup low-fat mayonnaise and 1 teaspoon sriracha sauce. Refrigerate, covered.

(Calories for melon ball size is 10 per meatball. Adding sriracha mayo increases calorie content and fat.)

Fruit Pizza

From Skinnytaste.com
Servings: 120 • Size: 2” x 2” square • Calories: 35

Ingredients:

2 cups all purpose unbleached flour

1/2 tsp baking soda

1/4 tsp salt

1/8 teaspoon ground cinnamon

2/3 cup granulated sugar

2/3 cup brown sugar, unpacked

1/4 cup melted unsalted butter

2 large egg whites

¼ cup unsweetened apple sauce

2 tsp vanilla extract

2/3 cup white chocolate chips

For the Frosting:

24 oz fat free cream cheese, softened

3/4 cup powdered sugar

3 tsp vanilla

To Assemble:

Any combo of fruit – mango, kiwi, berries, etc.

Directions:

Preheat oven to 350°F.  Lightly spray a 18 x 13 x 1.375 inch non-stick baking p with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in the white chocolate chips.

Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting. Store in the refrigerator until ready to serve.