Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘healthy’

Sweet ‘N’ Spicy Turkey Meatloaf

It’s been a long time since I was able to just sit at home and watch Food Network, but I finally got to have one of those days this week.  I caught an episode of “The Best Thing I Ever Ate: Garlic”, and Ina Garten introduced me to the most delicious-looking meatloaf I’ve ever seen.  I don’t even like meatloaf.  It was a mixture of beef, veal and pork, with a head of roasted garlic thrown in the mix.  The chef served it with a sort of meatloaf au jus over the top.  My mouth was watering.

Since seeing that glorious meatloaf, I’ve been telling Corey all week that I was going to make my own version of it.  Healthified, of course.  Tonight, I finally got around to it!  I searched the internet for some tips and tricks, and compiled a recipe of my own for this sweet ‘n’ spicy creation.

There were two perks to making this dinner.

A) I got to use my new garlic press that Corey found for me at a garage sale

 

 

 

 

And B) I got to finally use my loaf pan by Giada de Laurentis!

It’s the little things in life.

Sweet ‘N’ Spicy Turkey Meatloaf


Servings: 6

Ingredients:

1.4 pounds ground turkey

2 Spicy Italian Turkey Sausages, removed from casing

1/4 cup beef broth

1 Vidalia onion, chopped

4 cloves garlic, minced

1 teaspoon soy sauce

2 tablespoons tomato sauce

3 teaspoons Worcestershire sauce

1 tablespoon dried parsley

1 cup Panko breadcrumbs

1 egg

For the top:

4 tablespoons ketchup

2 tablespoons BBQ sauce

Directions:

Preheat oven to 350 degrees.  In a saute pan, spray non-stick spray and place over medium heat.

Throw in the onion and garlic and cook until the onions are browned.

Pour in the beef broth and deglaze the pan, scraping up the brown bits on the bottom.  Add the tomato sauce and remove from heat.  Stir in the parsley, soy sauce and Worcestershire sauce.  Allow mixture to cool.

 

 

 

 

 

In a bowl, add the turkey meat and the sausage meat.  Pour in the onion mixture, egg, and breadcrumbs.  Use your hands (washed!) to mix everything until well combined.

Place meat into a loaf pan and use a spatula to spread it around evenly.  Pour the ketchup and BBQ sauce over top and spread into an even layer.

Place in the oven for 40 minutes.  Increase the oven temperature to 400 degrees and cook for another 20-25 minutes, to an internal temperature of 160 degrees. *Tip*: I placed another loaf pan on the bottom rock and filled it with about 3-4 inches of water.  The moisture keeps the meatloaf from drying out.

 

 

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Pot Roast Remix

 

We "meat" again...

It’s another cold night in Orlando!  Corey and I knew we were going to be in the mood for some hot food when we got home, so, this morning, I got to work on a pot roast and put it in the slow cooker.

I’ve posted a pot roast recipe previously, but this recipe is a little different.  I actually forgot to buy celery, so that didn’t make it in the mix.  As I mentioned in the other pot roast post, Corey’s mom has a great recipe which uses a jar of gravy, along with the other liquids.  I decided to go that route this time, except, a jar of Heinz Homestyle Rich Mushroom Gravy caught my eye, and I decided to go with that instead of turkey. When I was at the produce market over the weekend, I happened to pick up some white mushrooms, so I also added those to the pot, as well.  We cooked a big roast (3lb), so we will be eating those leftovers all weekend!

There’s just one problem.  The first step of slow-cooking pot roast involves browning each side of the meat before adding it to the pot.  Living in an apartment means my kitchen, and basically every other room in the place, gets filled immediately with smoke anytime I cook something on a higher heat level.  Not that big of a deal, right?

Tell that to this crazy dog:

“Let me in! LET ME IN!!!”

Every single time I cook and the slightest bit of smoke gets in the air, Bella goes running for the closet and hides until the smoke disappears.  This time, the door happened to closed, so she panicked even more.  I opened the door for her and got this look:

"Why must you torture me so?"

I guess we will be safe if there’s a real fire in the apartment!  Or…she will be safe in the closet?

We’re off to watch a movie, go to bed, and get our stomachs prepared for the Chili Cook-Off tomorrow morning!  We’re gonna get to taste over 50 chili’s…including one made with kangaroo meat?  Not sure how I feel about that, but I’ll take pictures!

Mushroom Pot Roast

Servings: 6

Ingredients:


3lb. Chuck Tender Roast

1 large onion, peeled and sliced into wedges

6 medium red potatoes, washed and cut into quarters

6-8 medium carrots, peeled and chopped into chunks

8-10 white mushrooms, stems removed and caps sliced

3 teaspoons garlic powder, 2 for the meat, 1 for the pot

2 teaspoons salt

1/2 teaspoon red pepper flakes

1 bay leaf

3 cups beef broth

1 jar Heinz Homestyle Rich Mushroom Gravy

1/2 cup water

Directions:

 

Before...

Heat a skillet over medium high heat and spray with nonstick spray.  Sprinkle each side of the roast with 2 teaspoons garlic powder and 2 teaspoons salt.  Brown on each side, about 4 minutes each.  Remove from skillet and place in slow cooker.  Add chopped veggies to the cooker.  Pour in the broth, water, gravy, and seasonings.  Give everything a big stir and place the lid on the cooker.  Cook on LOW for 8 hours.  Shred meat with 2 forks and serve!

 

After!

 

Back in Business! Recipe: Asian Turkey Burgers

If anyone were to look up the term “dumb blonde” in the dictionary, I am almost positive my picture would be next to it.  Remember my “broken” camera I’ve been going on and on about?  Well, as soon as I walked out of Best Buy with this little beauty…:

Canon Powershot SD1400

I got home and inserted my memory card from my old camera.  The screen read “Memory Card Locked”.  Oh, crap.  That’s the message that popped up on my old camera! That wasn’t the issue, though.  I had this problem a long time ago on my old camera, and I Googled it and found out that there is a switch on the memory card that you have to push the opposite direction to unlock it.  When the message popped up the second time on my old camera, I had forgotten that the switch was on the actual memory card, and instead, flipped some tiny switched that was on my camera, which then fell off.  Well, as soon as I saw the message on my new camera, all the previous Google-knowledge I obtained months ago came flooding back, and I remembered what the problem was.  I flipped the switch on the memory card, stuck it back in my old camera…and what do ya know? Back to normal.  So, now, I have two perfectly functioning Canon PowerShots sitting in front of me.  However, one is older and is not a beautiful shade of pink.  I guess I have a decision to make!  Anyways, let’s move on to dinner.

I have never been a big fan of ground turkey meat, but, once I started eating healthier, I developed a taste for it.  Even so, I have still never been a fan of turkey burgers.  Corey and I were out of dinner ideas when we shopped last weekend, so we just picked up a package of pre-formed turkey burgers and decided to save them for later in the week when we were feeling less-than-motivated to cook up a big dinner.  That would be tonight.

Turkey meat is very lean, and pretty bland, as well.  You really have to give it some flavor unless you want to bore your tastebuds to death.  I decided to make a marinade for our burgers.  I don’t think marinating burgers is really a normal thing to do, but I gave it a try anyway.  I went with an Asian-flavored marinade, covered the burgers, and refrigerated them for 30 minutes.  After grilling them on an indoor grill pan, I sliced an onion and caramelized it in a saute pan.  I topped the burgers with the onions and served them on Nature’s Own 100% Whole Wheat Sandwich Rounds with a side of roasted broccoli.  The burgers turned out perfectly.  Great flavor, and the grill pan gave them a nice crust on the outside.  Crunchy, delicious, and healthy!

Asian Turkey Burgers


Servings: 4

Ingredients:

 

16 oz. ground turkey, formed into 4 burger patties

5 tablespoons Low-Sodium Soy Sauce

2 tablespoons Stir-Fry Sauce or Teryaki

1 tablespoon Ken’s Herb & Garlic Marinade

1 tablespoon Makoto Ginger Dressing

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon red pepper flakes

1/2 teaspoon paprika

Caramelized Onions:

Servings: 4

Ingredients:

1 white onion, thinly sliced into rounds

2 tablespoons Low-Sodium Soy Sauce

1/2 teaspoon garlic powder

Directions:

After forming patties, place in a container that has a lid.  In a bowl, mix together the above ingredients after “ground turkey”.

Pour marinade over the patties, cover, and refrigerate for at least 30 minutes.

 

 

 

 

After marinating, heat grill or grill pan, spray with nonstick spray (for grill pan), and cook burgers about 5 minutes on each side, or until no longer pink in the middle.

 

 

 

In a saute pan, spray with nonstick spray and add the onions.  Cook for about 5 minutes, add soy sauce, and then cook for another 5-10 minutes, or until caramelized.  Top burgers with the onions and serve on whole wheat buns.

Hallelujah! Healthy Mac ‘N’ Cheese!

Is it true? Is there really such a thing as HEALTHY macaroni and cheese?  The comfort food of all comfort foods has been revamped, and I have to say, it is just as delicious as the full-fat, full-of-heaven version I’m used to making.  Just to put it in perspective- my “famous” baked macaroni and cheese that I make for special occasions (or when I’m depressed, lol) uses about 3 cups of cheddar cheese, a cup of cream, 2 cups of whole milk, a stick of butter…ok, I’m feeling guilty just typing it out.  You get the picture.  BUT, this lighter version swaps out all the bad stuff, throws in a veggie, and voila! A guilt-free version of my favorite indulgence.  A serving of this baby is only around 300-330 calories. Thank you to my favorite website for the inspiration for this!

Healthy Mac ‘N’ Cheese


Servings: 4

Ingredients:

8 oz. Whole Wheat Elbow Macaroni (or shells, whatever you like)

2 cups Fat Free Shredded Cheddar Cheese

1/2 cup Low Fat Cottage Cheese

1 and 3/4 cups Low Fat Milk, divided

3 tablespoons flour

1 package fresh spinach, cooked and drained

4 tablespoons breadcrumbs

1/4 teaspoon nutmeg

salt and pepper

1 tablespoon EVOO or Canola oil

Directions:

Preheat oven to 450 degrees. Cook macaroni until just before it is cooked completely, about 8 minutes, drain, and set aside.  Wilt spinach (either boil in water or steam in microwave), drain, squeeze out any excess moisture, and set aside.  Heat 1 1/2 cups milk in a pot until hot.  Dissolve the flour in the remaining 1/4 cup milk until there are no lumps.  Add to the hot milk and whisk continuously until it thickens, about 4 minutes.  Remove from heat, stir in the cheddar, cottage cheese, nutmeg, and season with salt and pepper.  Add pasta and spinach to the cheese sauce, mix until well combined.  Pour mixture into an 8 X 8 pan, sprayed with cooking spray.  In a bowl, mix breadcrumbs with the oil, and then sprinkle on top of mixture in the pan.  Bake for about 20-25 minutes, or until bubbly and breadcrumbs are browned.

 

Power Breakfast Smoothie

I’m one of those people who used to never eat breakfast, which always resulted in me stuffing my face later in the day more than I would if I had eaten in the morning.  Sometimes I only have time to grab something and go, so I needed to make something that was quick and portable.  I was in the mood for a smoothie so I made this simple recipe for a great breakfast smoothie.  You can have it as a snack, too!  It also packs a lot of protein (6 grams) thanks to my Biggest Loser Protein Powder, available at your grocery store or drugstores.  I love the chocolate flavor!

 

Power Breakfast Smoothie

Servings: 1

Ingredients:

1 cup almond milk

1 cup frozen strawberries

1/2 banana

1/2 tablespoon Reduced-Fat Peanut Butter

1 packet Splenda

1 scoop Biggest Loser Protein Powder

Directions:

Combine ingredients in blender and blend until smooth.

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