Archive for November, 2008

Honey Barbeque Meatloaf

I adapted this recipe from the original found here and although it’s a bit more sugar than I would normally include in a weekly main meal, it sounded really good and moist and I was in the mood for an easy, tasty recipe. You could certainly decrease the the sugar content by using a lower sugar barbeque sauce and then up the sweetness with Sugar Free Maple Syrup or even Splenda Brown Sugar blend, but I said screw it and used the real thing. It ends up being 5 servings of barbeque sauce spread over 9 servings of meatloaf, so the damage isn’t too bad. Next time I will use the SF maple syrup/lower sugar BBQ sauce method, but now I know what the original is supposed to taste like and I can alter from there.

I just over doubled the recipe so I could get my nine servings and have enough food for the week and also skipped the ketchup on top. There’s enough sauce in this to keep it really, really moist and it just didn’t seem like the right flavor combination.

Honey Barbeque Meatloaf

2 packets low sodium beef bouillon granules
2 Tbls hot water
6 Tbls eggwhites
1 cup rolled oats
2/3 cup Jack Daniels Honey Smokehouse BBQ Sauce
1/2 large, sweet onion, chopped
2 Tbls Worcestershire sauce
2 Tbls prepared mustard
1 tsp.garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. pepper
1/2 tsp. chili powder
1 to 1 1/4 pounds 96% lean ground beef
1 pound 99% lean ground chicken

In a large bowl dissolve bouillon in water. Stir in egg, oats, barbecue sauce, onion, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add ground beef and ground chicken and mix well. Press into an ungreased 8-in. x 4-in. loaf pan (I used my Corningware and it worked great). Bake at 350° for 1 hour or until meat is no longer pink and meat thermometer reads 160°. Let stand 10 minutes before serving.

Makes 9 servings, each:

238 calories
4.8 g fat
16.4 g carb
32 g protein

Vodka Sauce

I was in the mood for something a little different from my usual marinara.

Vodka Sauce

1/4 cup I Can’t Believe It’s Not Butter Light
1/2 onion, diced
1/2 cup vodka
1 (28 ounce) cans crushed tomatoes
1/2 cup skim milk
1/2 cup fat free sour cream

In a skillet over medium heat, saute onion in ICBINBL until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in skim milk and FF sour cream and cook for another 30 minutes.

Tastes even better the next day!

Homemade Chicken Sausage

Homemade Chicken Sausage

2 lbs ground chicken breast
1 Tablespoon extra virgin olive oil
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
3/4 teaspoon crushed anise seeds or fennel seeds or caraway seeds
1/2 teaspoon paprika
1/2 teaspoon dried minced onion
2 teaspoons salt

Mix everything. In a large skillet over medium high heat, saute until well browned and crumbly.

Pumpkin Muffins Revisited

Made a new pumpkin muffin this weekend and they are delicious! You could make these even more lovely by adding some chocolate chips. Pumpkin + chocolate chips = autumn baking bliss.

Pumpkin Muffins

1 15 oz can pumpkin puree
1 1/2 cups oat flour
1 1/2 cups Fiber One cereal, ground in food processor
1 1/2 cups Splenda granular
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup macadamia nut oil
1/2 cup egg whites

Preheat oven to 350 degrees and spray 12 muffin cups with cooking spray.

In a large bowl, stir together oat flour, Fiber One, Splenda, baking soda, baking powder, spices and salt. In a separate bowl, beat together pumpkin puree, oil and egg whites. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

(As a reminder, with all of my “healthy” baking efforts, you can’t eat these warm out of the oven, they’ll taste pretty horrible. They need to be stored in the fridge and eaten the next day. You can toast them if you prefer or let them set at room temperature for a bit before eating, but the ingredients definitely need to settle in the fridge before a bit before they taste good!)

Makes 12 servings, each:

163 calories
10 g fat
19 g carb
6.4 g fiber
3.75 g protein


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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