Saturday, October 4, 2008

Our favorite recipes

We've recently discovered some recipes that we just love. Jilly enjoys them as much as Steve and I do. Well, almost. ;-) They are so good and I've shared them with a couple friends and figured, Why stop there? So here they are on the blog!

I got them both out of the American Heart Association Low-Calorie Cookbook, so they're pretty healthy! If anyone wants the serving size and nutrional breakdown info, lemme know and I can get it for you. But they're totally scrumptious!

Meatloaf with Spaghetti Sauce

Vegetable Oil Spray
1 pound lean ground beef
1 cup fat-free meatless spaghetti sauce
1/2 to 3/4 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 snipped fresh parsley (Italian, or flat-leaf, preferred)
1/2 cup uncooked rolled oats
Whites of 2 large eggs
2 tablespoons dried basil or 1 tablespoon dried basil and 1 tablespoon dried oregano, crumbled
2 medium garlic cloves, minced, or 1 tablespoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes, or to taste
1/2 cup fat-free meatless spaghetti sauce

Preheat the overn to 350* F. Lightly spray a broiler pan and rack or a roasting pan and baking rack with vegetable oil spray.
In baking dish, combine all the ingredients except the 1/2 cup spaghetti sauce. Shape into 7x5x2-inch oval loaf. Carefully slide the meat loaf onto the rack in the pan. Spread the remaining spaghetti sauce over the top and sides of the meat loaf.
Bake for 1 hour, or until the meat loaf is no longer pink in the center. For easier handling, let stand for 5 minutes before slicing.

*My take: I've left out the parsley with no ill effect. You could also easily add other veggies, like zucchini and carrots, to make it even healthier. I used the rack the first time, but it ended up being a big hassle, because the loaf was too soft and fell through it. So now, I just use a Pyrex glass baking dish and it's fine.  Here is a picture of mini heart shaped meatloafs (meatloaves?) from a Valentines Day dinner.  We normally just put it all in a square (8x8) glass Pyrex baking dish.

Rustic Stuffed Potatoes

4 medium red potatoes (about 6 ounces each)
1/2 cup bottled barbeque sauce
2 to 3 teaspoons cider vinegar
1/2 teaspoon cayenne
Vegetable Oil Spray
12 ounces boneless, skinless chicken breasts, all visible fat removed, cut into bite-size pieces
Fat-free, no-calorie liquid margarine spray
2 ounces shredded reduced-fat sharp Cheddar cheese
1/4 to 1/2 cup finely chopped green onions (green and white parts)

Pierce the potatoes in several pieces with a fork. Microwave on 100 percent power (high) for 10 minutes, or until tender when pierced to the center with a fork, turning once.
Meanwhile, in a small measuring cup or bowl, stir together the barbeque sauce, vinegar and cayenne.
Heat a large nonstick skillet over medium-high heat. Remove the skillet from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the chicken for 2 minutes, or until no longer pink on the outside, stirring constantly. Increase the heat to high. Add the barbeque sauce mixture; cook for 1 1/2 minutes, or until the sauce has thickened slightly and the chicken is no longer pink in the center, stirring constantly. Remove from heat.
Cut the potatoes in half; fluff with a fork. Place 2 potato halves on each plate. Lightly spray each half with 2 pumps of liquid margarine spray. Sprinkle with the cheese. Spoon the chicken mixture over the potatoes. Sprinkle with the green onions.

*My take: I just use regular butter and cheese. I've used normal baking potatoes as well as red potatoes, and we cook them in the oven, not the microwave. We'll also add sour cream. But the chicken-bbq sauce mixture is awesome! Very much a favorite of ours!

I hope you all enjoy them as much as we do!

1 comment:

jeannie said...

Those sound so yummy, I just may have to try them someday! I can't believe your little Jilly is almost 2! She's a cutie!