Meatballs and Rice Veggie Skillet October 21 2014

Serves 4

2 bags Skinny Dip Rice Pearls
1/2 lb ground turkey breast
1/2 lb ground lite chicken sausage
1 carrot, cut into 2" strips
1 bell pepper, diced
2 green onions, sliced diagonally
2 cloves garlic, minced
1 cup chicken broth
1/4 cup light sour cream
2 teaspoons Worcestershire sauce (optional)
1 teaspoon seasoned salt
1/2 pepper

In a bowl add the ground meats. Sprinkle with 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper. Top with 1/4 cup sour cream and mix lightly. Form 16 mini meatballs.

Brown meatballs in a nonstick skillet; remove to a plate. Add garlic, green onion & bell pepper and cook on low for 1 minute. Stir in chicken broth and sour cream. Add carrots.

Rinse Rice Pearls and stir into skillet with 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper. Add meatballs, spoon sauce over, cover and cook 10 minutes or until meatballs are cooked through.

Nutritional Breakdown
.
Calories: 176    Carbs: 6 grams     Protein: 18 grams
Fat: 8 grams     Fiber: 1 gram      WW Points Plus: 4