I’ve linked up with Joanne at Eats Well With Others which is one of my most favorite blogs. Her dishes are both healthy and delicious with some decadent sweets thrown in every now and then. In a recent post she blogged about a group that will be starting up Eat.Live.Be. for a Better 2011 where each Monday we will post about a particular healthy theme, what the weeks goals are and how we did last week with reaching that goal.
This weeks theme is all about my support system so here’s who they are in no particular order….
3. My friend Justine. I don’t have any siblings but she is the closest thing. We have so much in common and she is my voice of reason. Both of us love cooking and working out, have small children and are really close with our families. We work at the same company and have the same circle of friends. When things get crazy in life I can run anything by her and ask her if, in fact, I’m crazy or if it’s everyone else and she’ll tell me straight. We discuss the trials and tribulations of being full time working moms that have health and fitness as a top priority.
2 Servings
Amount Per Serving with oil
**3 WW Pts Plus (and you can check off a healthy oil)
Calories 102.3
Total Fat 5.1 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 249.7 mg
Potassium 606.0 mg
Total Carbohydrate 11.1 g
Dietary Fiber 5.0 g
Sugars 0.6 g
Protein 5.6 g
Vitamin A 0.8 %
Vitamin B-12 0.0 %
Vitamin B-6 22.2 %
Vitamin C 154.7 %
Vitamin D 0.0 %
Vitamin E 0.4 %
Calcium 6.3 %
Copper 4.2 %
Folate 28.5 %
Iron 5.1 %
Magnesium 7.5 %
Manganese 15.6 %
Niacin 5.3 %
Pantothenic Acid 13.0 %
Phosphorus 8.8 %
Riboflavin 7.4 %
Selenium 1.7 %
Thiamin 7.6 %
Zinc 3.7 %
2 Servings
Amount Per Serving without oil
**1 WW Pts Plus (but sorry, no healthy oil check for you!)
Calories 60.6
Total Fat 0.4 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 249.7 mg
Potassium 606.0 mg
Total Carbohydrate 11.1 g
Dietary Fiber 5.0 g
Sugars 0.6 g
Protein 5.6 g
In this month’s Cooking Light Magazine I came across these mini meat loafs stuffed with cheese cubes and thought what a great idea that is! You get little pockets of cheesiness!
My problem with this recipe is that I was trying to read it and do the prep work while I was watching the movie Salt with Angelina Jolie and missed the part where you are supposed to toast the breadcrumb and cook the onions and garlic first. Oops. Luckily, I was very pleased that the meat loaves were still delicious and it cut out, not only one step, but an additional pan to wash!
The second, more intentional alteration I made was to make them with egg replacer and gluten free breadcrumb so my little one could eat them. She loved hers and ate about 3/4 of it so I was happy I made the extra effort.
If you don’t have allergies these can easily be made with regular egg and breadcrumb. I’ve added the sub right into the recipe.
***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.
***I omitted the cheese from her loaf and put them only in the other three.
Ingredients
1/3 cup gluten free panko breadcrumb (or regular)
Cooking spray
1 small yellow onion, chopped
2 garlic cloves, chopped
1/4 cup gluten free or regular ketchup, divided
2.5 ounces white cheddar cheese, diced (***See note above)
3 Tbsp chopped fresh parsley
3/4 Tbsp prepared horseradish
1 tablespoon Dijon mustard (I used my holiday mustard recipe and it added a huge flavor hit)
1 tsp Italian seasonings
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 pound ground sirloin
1 prepared egg substitute or large egg, lightly beaten
Topping:
Additional 2 Tbsp mustard and 2 Tbsp ketchup, mixed well
Directions
1. Preheat oven to 425°.
2. Combine all ingredients in large bowl. Shape into 4 loaves on a broiler pan coated with cooking spray; spread topping over each. Bake at 425° for 25 minutes or until done.
Ingredients
• 1 Tbsp regular butter
• 1 large onion, chopped
• 1 cubanelle or other mild green pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 oz Italian chicken sausage, such as AlFresco, halved lengthwise and cut into 1⁄4-inch slices
• 1 1/2 cups uncooked brown rice, long-grain
• 28 oz Peeled Whole Tomatoes, broken up
• 14 1/2 oz fat-free chicken broth, and reduced-sodium
• 1 tsp Italian Seasoning
• Sea salt, fresh ground pepper and garlic powder, to taste
• 1 pound shrimp, medium, peeled and deveined
Directions
1. Melt butter in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until softened, 7–8 minutes. Add the chicken sausage and cook, stirring, 3 minutes longer.
2. Add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the tomatoes and their liquid, the broth, Italian seasoning; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 30 minutes.
3. Add the shrimp to the mixture and cook until just opaque in the center and all the liquid has been absorbed, 5–7 minutes longer. Yields 1 1/3 cups per serving.
Vitamin A 151.7 %
Vitamin B-12 5.6 %
Vitamin B-6 4.1 %
Vitamin C 4.2 %
Vitamin D 0.0 %
Vitamin E 0.7 %
Calcium 2.8 %
Copper 9.1 %
Folate 2.8 %
Iron 5.2 %
Magnesium 1.8 %
Manganese 20.1 %
Niacin 19.8 %
Pantothenic Acid 1.3 %
Phosphorus 11.1 %
Riboflavin 5.4 %
Selenium 5.8 %
Thiamin 1.8 %
Zinc 2.7 %
1/2 yellow onion, chopped
2 large eggs
4 large egg whites
Tony Chachare’s Cajun Seasoning, to taste (or simply sub salt and pepper)
1 1/2 cup grape tomatoes, cut in half
1 cup spinach (I used frozen organic)
2/3 cup shitake mushrooms (I used frozen organic)
1/2 cup crumbled feta cheese
2 Tbsp dried bread crumbs, panko variety*
Directions
1. Preheat broiler.
2. Spray a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add onion, spinach, tomato and mushroom; cook until tender, stirring occasionally, about 5 to 7 minutes.
3. Beat eggs, egg whites and Cajun Seasoning in a medium bowl; stir in tomato mixture.
4. Spray bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.
5. Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges. Yields 1 wedge per serving.
Notes
*Panko are light, coarse bread crumbs available in the Asian section of the supermarket.
Sprinkle with fresh basil if desired.
Nutrition Facts
4 Servings
Amount Per Serving
Calories 131.0
Total Fat 6.7 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.8 g
Cholesterol 122.9 mg
Sodium 475.0 mg
Potassium 270.0 mg
Total Carbohydrate 6.4 g
Dietary Fiber 2.0 g
Sugars 0.5 g
Protein 12.1 g
Vitamin A 79.6 %
Vitamin B-12 9.6 %
Vitamin B-6 11.0 %
Vitamin C 12.9 %
Vitamin D 6.6 %
Vitamin E 1.5 %
Calcium 17.8 %
Copper 7.0 %
Folate 18.6 %
Iron 7.4 %
Magnesium 10.7 %
Manganese 24.3 %
Niacin 5.7 %
Pantothenic Acid 8.1 %
Phosphorus 15.0 %
Riboflavin 25.9 %
Selenium 18.5 %
Thiamin 6.3 %
Zinc 8.4 %
Ingredients
1 bag Homestyle Popcorn, popped, picked through for unpopped kernels
Sprinkle of salt
1 tub Bakers Dipping Dark Chocolate, melted according to package directions
1/4 cup Cocoa Roast Almonds
1/4 cup Candy Corn
Directions
1. Spread the popcorn evenly over a baking sheet prepared with parchment paper.
2. Pour the melted dipping chocolate over the popcorn and top with the almonds and candy corn. Place tray in refrigerator to cool and harden. Break popcorn apart into chunks and serve.
**Store left over in refrigerator.