6
15 minutes
50 minutes
12 frozen turkey or chicken meatballs (12-14 oz)
2 medium carrots
1 large yellow onion (divided)
1 large red bell pepper (divided)
cooking spray
1 28-oz can no-salt-added crushed tomatoes
2 teaspoons salt-free garlic-herb seasoning blend
1/2 cup water
6 refrigerated reduced-fat crescent rolls (about 6 oz)
12 (6-inch) wooden skewers
1/4 cup fresh basil
- Place meatballs in a microwave-safe dish; cook on HIGH 2 minutes or until thawed, then cut in half. Peel and chop carrots; finely chop half the onion and half the bell pepper (1/2 cup each). Chop remaining half onion and bell pepper into 1-inch pieces for skewers.
- Preheat oven to 400°F. Preheat large, nonstick saucepan on medium 2-3 minutes. Place carrots and finely chopped onions and bell peppers into pan and coat with spray. Cook 8-10 minutes, stirring occasionally, or until vegetables start to brown. Add tomatoes, seasoning, and water. Cook 15 minutes, stirring occasionally.
- Meanwhile, coat baking sheet with spray. Cut each crescent triangle into 2 long strips. Thread 1 end of dough onto skewer, then add onion slice, bell pepper slice, and meatball half. Thread with middle part of dough strip, then add onion, pepper, and meatball; finish with top part of dough strip. Place on baking sheet; repeat with remaining skewers.
- Bake 18-20 minutes or until dough is browned and meatballs are 165°F. Chop basil; stir into sauce. Serve skewers with sauce.
CALORIES (per 1/6 recipe): 240; FAT: 7g; SAT FAT: 1.50g; TRANS FAT: 0g; CHOL: 35mg; SODIUM: 500mg; CARB: 28g; FIBER: 3g; SUGARS: 10g; PROTEIN: 16g; VIT A: 0%; VIT C: 0%; CALC: 4%; IRON: 15%
12 frozen turkey or chicken meatballs (12-14 oz)
2 medium carrots
1 large yellow onion (divided)
1 large red bell pepper (divided)
cooking spray
1 28-oz can no-salt-added crushed tomatoes
2 teaspoons salt-free garlic-herb seasoning blend
1/2 cup water
6 refrigerated reduced-fat crescent rolls (about 6 oz)
12 (6-inch) wooden skewers
1/4 cup fresh basil
- Place meatballs in a microwave-safe dish; cook on HIGH 2 minutes or until thawed, then cut in half. Peel and chop carrots; finely chop half the onion and half the bell pepper (1/2 cup each). Chop remaining half onion and bell pepper into 1-inch pieces for skewers.
- Preheat oven to 400°F. Preheat large, nonstick saucepan on medium 2-3 minutes. Place carrots and finely chopped onions and bell peppers into pan and coat with spray. Cook 8-10 minutes, stirring occasionally, or until vegetables start to brown. Add tomatoes, seasoning, and water. Cook 15 minutes, stirring occasionally.
- Meanwhile, coat baking sheet with spray. Cut each crescent triangle into 2 long strips. Thread 1 end of dough onto skewer, then add onion slice, bell pepper slice, and meatball half. Thread with middle part of dough strip, then add onion, pepper, and meatball; finish with top part of dough strip. Place on baking sheet; repeat with remaining skewers.
- Bake 18-20 minutes or until dough is browned and meatballs are 165°F. Chop basil; stir into sauce. Serve skewers with sauce.
CALORIES (per 1/6 recipe): 240; FAT: 7g; SAT FAT: 1.50g; TRANS FAT: 0g; CHOL: 35mg; SODIUM: 500mg; CARB: 28g; FIBER: 3g; SUGARS: 10g; PROTEIN: 16g; VIT A: 0%; VIT C: 0%; CALC: 4%; IRON: 15%
