View allAll Photos Tagged Muscle
The 2013 Pacific Muscle Classic, hosted by the Schilling Community Center and Risner Fitness Center on Kadena AB, Okinawa, JP.
I love using flashes in a way that makes them almost impossible to detect, therefore appearing as natural light.
One flash, camera left, probably 1/4 power.
POINTS® Value: 1 (per meatball)
Servings: 16 meatballs
Ingredients
3/4 cup Whole Wheat Panko breadcrumbs or lightly crushed Wasa Light Rye Crispbread
1/3 cup FF milk
1 lb. extra-lean ground chicken
3 large egg whites
1/4 cup chopped fresh parsley leaves
1 T plus 1 tsp. grated RF Parmesan cheese
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. salt
Instructions
Preheat the oven to 400F. Lightly mist a medium baking sheet with olive oil spray. Set aside.
In a mixing bowl, combine the bread crumbs or crushed crispbread and the milk. Let stand for 2 to 3 minutes, or until the milk softens the crumbs. Add the chicken, egg whites, parsley, cheese, garlic powder, onion powder & salt. With clean hands or a fork, mix well. Divide the mixture into 16 equal pieces. Roll each piece between your palms to shape into a ball. Place the meatballs, not touching, on the prepared baking sheet.
Bake for 12-15 minutes, or until no longer pink inside.
NI (per meatball)
55 calories, 8g protein, 4g carbohydrates, less than 1g fat (trace saturated), 17mg cholesterol, trace fiber, 119mg sodium