Meatball Soup & Apple Streusel Cheesecake Bars

Meatball Soup

If you aren't a soup person at least make the meatballs. They are one of the best I've ever made. It's looks like a lot of work but it does not take that long to make and is very yummy. This would freeze well too!

Ingredients:
3 ounces whole wheat pasta shapes (bowties, wagons)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28 ounce) can whole peeled tomatoes, with their juice (I used diced since I did not have whole on hand)
1/4 cup carrot puree
1 1/2 tsp salt
3 cups beef or chicken broth

Meatballs:
3 slices whole wheat bread, cubed
1 large egg, lightly beaten
1/4 cup sweet potato puree
1/4 cup nonfat skim milk
2 tbsp Parm cheese
1/4 tsp pepper
1/4 tsp paprika
1/2 lb lean ground turkey

Directions:
1. Cook pasta according to package. Drain, set aside.
2. Coat a large pot with cooking spray and put over medium high heat. When pot is hot add the oil, onion, and garlic. Cook until softened and not browned.
3. Puree the tomatoes and their juice with the carrot puree (I just mashed them in the pot). Add to the pot along with 1/2 tsp salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.
4. Put the bread in a large bowl. Add the egg, sweet potatoes, milk, parm, 1 tsp salt, pepper, and paprika. Let soak until bread is very soft. Stir to break up the bread and add the ground turkey. Mix until smooth. Form into mini meatballs and add to the pot of soup. Simmer for 12 to 15 minutes or until no longer pink. Stir in pasta, sprinkle with cheese, serve!

Apple Streusel Cheesecake Bars

Ingredients:
1 pouch Betty Crocker oatmeal cookie mix
1/2 cup firm butter
2 packages cream cheese, softened
1/2 cup sugar
2 tbsp flour
1 tsp vanilla
1 egg
1 can apple pie filling
1/2 tsp cinnamon

Directions:
1. Heat oven to 350. Grease bottom and sides of 13 x 9 pan.
2. Place cookie mix in bowl; cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in a bowl, beat cream cheese, sugar, flour, vanilla, and egg.
4. Spread cream cheese mixture evenly over partially bakes crust. Mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool 30 minutes and chill.