Friday, January 13, 2012

The Most Amazing Barbeque Meatloaf

Happy Friday Everyone!

One of my favorite recipes is BBQ Meatloaf. This recipe originated via Paula Deen....I made some adjustments to fit my 'diet' and tastes. I swear it is the BEST meatloaf EVER. (Okay, that is MY opinion...but you know I think a LOT of my opinions! ;)) I have made this recipe quite a few times now, but Wednesday night's meatloaf turned out the absolute best!

Betsy's Barbeque Meatloaf Muffins
Serving Size: 2 Muffins
Servings Per Recipe: 7

1.5 lbs ground chuck (20% fat) - DO NOT use 7% fat - TRUST me. It will be dry (at least mine was)!
1 onion chopped (I cooked these in the microwave for ~2 min or until soft)
1 cup italian bread crumbs
1 egg - lightly beaten
1 tsp salt
1 tsp pepper
1 15 oz canned tomato sauce
2 tablespoons dijon mustard
2 tablespoons vinegar
3 tablespoons worcestershire sauce
3 tablespoons splenda brown sugar

Preheat oven to 350 degrees F.

Wisk together the tomato sauce, vinegar, splenda brown sugar, and dijon mustard, worcestershire sauce. (I pre-mix the homemade bbq sauce the night before to make for a quick assembly the next day!) Mix together the beef, bread crumbs, onion, egg, salt, pepper, and homemade barbeque sauce. Put the beef mixture into muffin tins (I get 14 'muffins' per batch). Pour this sauce over the meatloaf muffins. (I normally put a 'hole' using my finger in each muffin prior to pouring the sauce. Bake for ~45 minutes or until cooked through.

Doesn't this look AMAZING?

I served these with a slice of corn bread and fresh green beans sauteed with garlic, salt and pepper, and some 'butter' spread.

These have some pretty impressive stats and are filling (not to mention amazingly delicious)!

Barbeque Meatloaf, 1 serving of 2 Muffins

Calories 372 Carbs 20 Fat 21 Protein 22 Sodium  745 Fiber 2

What are some of your favorite takes on meatloaf?

Tuesday, January 10, 2012

Tortellini and Spinach Salad

Okay, so I got the inspiration from this on Pinterest. (I know I'm not the only addict out there!) I love this 'recipe' because you can really make it your own! I went to the Dekalb Farmers Market here in Atlanta and stocked up on loads of fresh vegetables and decided that this would be a quick, easy, and LOW calorie lunch option!

Tortellini and Spinach Salad
Servings: 4

1 lb refrigerated fresh tortellini (or frozen)
1 large green pepper
1 small head broccoli
2 medium carrots
1/2 container grape tomatoes
1 yellow squash
1/2 bottle Wishbone Fat Free Italian Dressing
1/8 cup reduced fat Parmesan Cheese (I used Great Value/Wal-Mart brand)

Cook tortellini according to package directions. Let cool. Meanwhile, chop all vegetables into bite sized pieces (I left mine chunky). Put in a bowl.

I forgot to add the carrot in the picture! I LOVE the colors in this salad!

Top with the italian dressing and the parmesan cheese. Add in tortellini and mix. I used a Rubbermaid Lock-It container and did a quick shimmy shake to mix mine!  Let chill and 'marinate' overnight! Serve over raw spinach.


This turned out FABULOUS! You could 'beefen' this up using garbanzo beans, ham, turkey, chicken, etc! The possibilties are ENDLESS! You could also use your favorite dressing or even make your own! (I was lazy so I used store bought!)
What are some of YOUR favorite lunches?
Here are the stats for my version!

 Tortellini Spinach Salad, 1 serving Calories 279 Carbs 44 Fat 7 Protein 11 Sodium 878 Fiber 4

Wednesday, January 4, 2012

Happy New Year!

It has been over a month since I posted last! Sorry for the delay, but between traveling home to NC and enjoying my vacation I have been LAZY! One of my good friends Katie and I have been doing My Fitness Pal (MFP) for a few weeks now (with a slight hiatus for the holidays). We have had some really good successes from MFP and were both eagar to start back this new year! I forgot to mention: MY FITNESS PAL IS FREEEEE!!! (It also has a cool mobile app that allows you to 'scan' nutrition via barcodes on products straight to your diary for the day!)

For me, that means COOKING healthy foods and EXERCISING at least 4 times a week! Last night, I was craving mexican foods and went to target on the hunt for frozen green pepper blend. I found them, but they were not on sale. :( Right below them was my new favorite thing (of the moment)! It was an Archer Farms brand "Southwest-Inspired Corn & Black Bean" blend. This blend ROCKS! It was on sale this week for $1.66 for the bag! The blend included black beans, corn, green pepper, red pepper, onion, and south west spices! I simply sauteed these on the stove in some cooking spray and waited to assemble my "Mexican Pizza." This meal was quick, healthy, easy, and budget friendly!

Finished Product! Mexican "Pizza" and Spanish Rice!

Mexican "Pizza"

1 Low Carb Tortilla (I like Mission Low Carb Taco Sized)
1 Wedge Laughing Cow Queso Fresco & Chipotle

1/2 Bag of Southwest Inspired Corn and Black Bean (I seasoned extra with just a little Mrs. Dash Chipotle Blend)
2 Tbsp Sour Cream (Light)

Toast tortilla in small pan then spread cheese on tortilla. Next, top with black bean mix and sour cream! Enjoy!

Meanwhile, I prepared a super easy LOW FAT Spanish rice to go with my "pizza"!

Spanish Rice
Serves: 4

2 Bags Boil in Bag Basmati Rice (or 2 cups cooked rice)
1 (14 oz) Can Diced Tomatoes with Green Chilies
1 cup Onion
1 tsp Cumin
1 tsp Chili Powder
1/2 cup Diced Green Chilies
1/2 cup tomato juice
Salt and Pepper to taste

Saute onion and diced green chilies in a pan with cooking spray. Once cooked, add in diced tomatoes, tomato juice, spices, and rice.Let simmer until all liquid is absorbed.

Spanish rice, 1 serving Calories 186  Carbs 41 Fat 0 Protein 4 Sodium 311 Fiber 0