(9) Better than Mom’s Meatloaf

Three things you need to know:
1) My mom never made meatloaf much when we were growing up. (so I can’t really say this is “better than mom’s”)

2) My husband will eat most anything you feed him. Meatloaf is #1 on his list of things I am not allowed to make. Boo!

3) My husband and I have been married almost 5 yrs, together 9 years.

You can probably now deduce that I haven’t eaten much meatloaf in my life. My husband is out of town overnight for a business meeting and for some reason, I felt like making meatloaf! YES! Freedom to partake! I found this recipe in my stack. It’s from Weight Watchers magazine 2005. I find WW recipes either hit or miss. This one is a hit in my book. The original recipe suggests you free form the meatloaf into 2 smaller loaves, but it also gives instruction for a loaf pan, which is what I did. These are hearty, moist slices and quite flavorful! I can’t believe it’s less than 200 calories per serving!


Better than Mom’s Mini-Meatloaves

Source: Weight Watchers Magazine, March/April 2005
Yield: 8 servings (1 slice per serving)

Well-seasoned lean ground beef and ground turkey breast combine to make two exceptionally flavorful meatloaves – one for tonight and another for the freezer.

2 tsp olive oil
1 medium onion, finely chopped
1 pound ground lean beef (7% fat)
1/2 pound ground turkey breast
2/3 cup quick-cooking (not instant) rolled oats
2 large eggs
2 Tbsp chopped parsley (I used 2 tsp dried parsley)
1 Tbsp Dijon-style mustard
3 tsp Worcestershire sauce, divided
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp seasoned salt
1/2 tsp freshly ground pepper
1/4 cup ketchup

1) Preheat oven to 350 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.

2) Heat the oil in a large nonstick skillet; add the onion and saute until soft, about 8 minutes. Set aside to cool slightly.

3) Meanwhile, combine the beef, turkey, rolled oats, eggs, parsley, mustard, 2 tsp of the Worcestershire sauce, the garlic, thyme, seasoned salt, and pepper in a large bowl; stir in the onions and blend lightly with a fork (I just used my hands!). Let stand 10 minutes.

4) Shape the mixture into two (6-inch) loaves and place on the baking sheet. Combine the ketchup with the remaining teaspoon of Worcestershire sauce; brush over the top of each loaf. Bake until an instant-read thermometer inserted into the center of a loaf reaches 160 degreesF, about 35 minutes. Let stand 10 minutes before slicing.

Cook’s Tip: If you prefer, the entire batch can be made in a single 9×5-inch loaf pan, sprayed with nonstick spray. Increase the cooking time to 1 hr. Slice off half the loaf and, when cool, wrap in foil and freeze.

Per Serving:
188 Calories, 8g Fat (2g Sat. Fat, 0g Trans Fat), 104mg Chol, 365 mg Sodium, 9g Carbs, 1g Fiber, 20g Protein, 29mg Calcium

(1) Turkey Reuben Sandwiches

I know, I know, this is not exactly a recipe, more like a method, but whatever, I needed some guidance! I normally don’t put dijon on a reuben, but it was quite tasty!! They were easy and quick and filling. And a good way to use up that leftover New Year’s Day sauerkraut! YUM!

PS: I used some light butter-spread stuff instead of canola oil.


Turkey Reuben Sandwiches

Source: Cooking Light, OCTOBER 2006
Yield: 4 servings (serving size: 1 sandwich)

Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

CALORIES 255 (38% from fat); FAT 10.7g (sat 4.8g,mono 3.9g,poly 1.5g); IRON 0.7mg; CHOLESTEROL 44mg; CALCIUM 311mg; CARBOHYDRATE 18.9g; SODIUM 865mg; PROTEIN 19.6g; FIBER 3.4g

(10) Light Italian Wedding Soup

This comes from one of those small supermarket checkout magazines. It’s Martha Stewart, so I figured it would be pretty good. It was not AWESOME, but for 250 calories, it was super filling. Next time I think I’d sautee a little garlic in after the onions are softened. I also feel like it needed a little kick (some red pepper flakes or a few shots of tabasco?). It was a little milder than I like. My husband also told me that he’d like it even better if there was some small pasta or rice in it. I agree! In another note, this was the first time I’d cooked escarole! Go figure!




Light Italian Wedding Soup

Source: Everyday Food, January/February 2009
Yield: 6 servings (really, it could be 8)

EF Comments: This healthier take on a classic soup includes lots of greens and turkey meatballs.

1 lbs ground dark-meat turkey (93% lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Course salt and ground pepper
1 Tbsp olive oil
1 medium onion, halved and thinly sliced
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (14.5 oz each) diced tomatoes in juice
2 heads escarole (2 lbs total), cored, trimmed, and coarsely chopped

1) In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp salt, and 1/4 tsp black pepper. Using 1 tablespoon for each, roll mixture into balls.

2) In a large pot, heat oil over medium heat. Cook onion, stirring occasionally until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a boil and simmer. Add meatballs; cook, without stirring, until meatballs float to the surface (about 5 minutes).

3) Add as much escarole to the pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through (about 5 minutes more). Thin soup with water if desired [I ended up adding almost 3 cups of water]. Season with salt and pepper. Serve soup sprinkled with more Parmesan.


Per serving:
250 calories, 9.8g fat (3g sat), 23.6g protein, 19.3g carb, 4.8g fiber

(5) Gnocchi with Turkey, Peas, and Mushrooms

This was a quick, flavorful, and very filling dinner! It had zip but was not overly spicy. My turkey came from the freezer so it was a little dry, but even still, the meal was great. Next time I make this, I’ll double the mushrooms (I love mushrooms!).


Gnocchi with Turkey, Peas, and Mushrooms

Source: Cooking Light Magazine, December 2007
Yield: 4 servings (about 1 1/2 cups each)

CL Comments: “I like the convenience of packaged gnocchi. You could also substitute a small pasta, like farfalle or orecchiete, in a pinch.” – Caitlyn Hurley, Morristown, Tennessee

Ingredients:
Cooking Spray
2 garlic cloves, minced
1 pound ground turkey breast
1/4 tsp crushed red pepper
1/4 tsp ground red pepper
3/4 tsp salt, divided
1 (8-ounce) package sliced cremini mushrooms
1 (10-ounce) package frozen petite green peas, slightly thawed
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
1/4 cup (1 oz) grated fresh Parmesan cheese
1 Tablespoon chopped fresh basil

Preparation:

1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey to the pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble. Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.

2) Recoat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; saute 5 minutes. Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.

3) Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float. Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well. Sprinkle with cheese and basil. Serve warm.

Nutritional Information:

Calories: 383 (28% from fat), Fat: 11.8g (sat 6.4g, mono 3.2g, poly .3g), Protein: 37.4g, Carbohydrate: 32.g, Fiber: 4.5g, Cholesterol: 72mg, Iron: 3mg, Sodium: 817mg

(1) Mexican Black Bean Sausage Chili

Well, we’re starting the new year off with a bang! Before Christmas, I had intentions to make this recipe but I just ran out of time. So instead of let the meat go to waste, I made the sausage and then put it in the freezer. That step was very handy when I decided to make this today!!

This soup had quite a kick!! If you don’t love spicy spicy stuff, cut the chipotles down to 2 instead of 3. The recipe says that it makes 6 servings at 1 3/4 cup each. I ended up with 8 servings at 2 cups each! Score! That cuts the nutritional information down to 296 cal, 8g fat, 26g protein, 30 carb, 10.5g fiber, 22mg chol, and 749mg of sodium! Much more manageable!

I served the soup with cornbread. Will definitely make this recipe again!


Mexican Black Bean Sausage Chili

Yield: 6 servings (1 3/4 cup each) — I got 8 servings @ 2 cups each
Source: Cooking Light Magazine – January 2006

Ingredients

Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast

Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

Preparation

1) To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

2) To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender.

3) Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil.

4) Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Nutritional Information

Calories:395 (27% from fat), Fat: 11g (sat 2.9g,mono 6g,poly 2.1g), Protein: 35.3g, Carbohydrate: 40.4g, Fiber: 13.7g, Cholesterol: 78mg, Iron: 6mg, Sodium: 989mg, Calcium: 128mg
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