Porcupine Meatballs and Baked Apples

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Porcupine Meatballs
Makes 6 servings

1 pound ground beef extra-lean
1/2 cup brown rice cooked
1/2 green bell pepper chopped
1/2 cup onions chopped
2 egg whites
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup water
6 ounces tomato paste
1 teaspoon Worcestershire sauce

1. Mix all ingredients except water, tomato paste, and Worcestershire sauce.  Shape into 18 meatballs.  Place in 9 x 9 baking dish.

2. Bake at 375 degrees for 30 minutes.

3. Mix tomato paste, Worcestershire sauce, and water.  Pour this mixture over meatballs and bake 30 minutes more.  Serve with tossed salad, fruit, and muffins.

Serve with egg noodles

Baked Apples
Makes 4 servings

4 large unpeeled tart cooking apples (Rome, Granny-Smith, Greening)
2 to 4 tablespoons granulated or packed brown sugar
4 teaspoons butter or stick margarine
1/2 teaspoon ground cinnamon

1. Heat oven to 375°.

2. Core apples to within 1/2 inch of bottom. Peel 1-inch strip of skin around middle of each apple, or peel upper half of each to prevent splitting. Place apples in ungreased baking dish.

3. Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.

4. Bake 30 to 40 minutes or until apples are tender when pierced with fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.

Find more great family recipes and meal planning assistance at Dine Without Whine