For years, meatloaf was my go-to Sunday dinner. My kids knew that if it was Sunday, there was a good chance there'd be meatloaf on the table, along with potatoes (either baked or mashed), another veggie, and dessert.
So, with that, here are six yummy meatloaf recipes to help you through tonight's dinner (and maybe even with left-overs; yum!), including Cajun-Style Meatloaf and Individual Meat Loaves. Enjoy!
SIMPLE MEATLOAF WITH OPTIONAL TOPPING
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or, if you're feeling a little adventurous, make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.
“Note: Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9-by-13-by-2-inch baking pan.”
Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
For the Optional Glaze/Topping:
4 tablespoons ketchup
4 tablespoons maple syrup (or honey)
2 tablespoons Dijon (or similar mustard)
1 teaspoon Worcestershire sauce
For the Meatloaf:
2 pounds ground beef
2 large eggs (lightly beaten)
1/2 cup milk
1 cup fine dry breadcrumbs (plain)
2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)
1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)
1/2 cup ketchup (plus more for topping, if desired)
Directions
Gather the ingredients.
Heat over to 350 degrees F.
Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.
If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.
In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.
Mix until well blended and pack into the prepared loaf pan.
Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.
Serve and enjoy!
Tips
Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.
Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.
Top the meatloaf with prepared barbecue sauce just before it's finished baking.
Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.
Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.
Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.
Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.
Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.
Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.
INDIVIDUAL MEAT LOAVES
This yummy recipe is from Ina Garten on the Food Network. Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe-1952034.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
CAJUN-STYLE MEATLOAF
This comes from Diana Rattray at The Spruce Eats. She wrote, "This Cajun-style meatloaf is packed with flavor and healthy ingredients. The loaf is made with ground beef and ground pork, making for a moist and flavorful meatloaf. The "holy trinity" of onion, bell pepper, and celery, along with Cajun seasonings give the meatloaf Louisiana flavor.
"Use ketchup or chili sauce as a topping for the meatloaf, or make a delicious homemade Creole sauce for topping and serving. Fresh or store-bought salsa is another excellent option.
"Serve meatloaf sliced with some ketchup or salsa on the side. Some sides that go well with meatloaf are boiled or mashed potatoes, macaroni and cheese, green beans, corn, peas, and broccoli."
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/spicy-cajun-seasoned-meatloaf-3058296.
Ingredients
2 teaspoons vegetable oil
1/4 cup onion (finely chopped)
1/4 cup red bell pepper (or green, finely chopped)
1/4 cup celery (finely chopped)
1 large egg (beaten)
1/4 cup milk
1/3 cup finely ground breadcrumbs
1 1/2 pounds lean ground beef
1/2 pound ground pork (or more beef)
1 medium tomato (seeds removed, cored, finely chopped)
1 1/2 teaspoons salt-free Cajun seasoning
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
Optional: ketchup (or chili sauce)
Directions
Heat the oven to 350 F.
Line a rimmed baking pan with foil or spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray.
Heat the oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 2 to 3 minutes. Set aside to cool.
In a large mixing bowl, whisk the egg with the milk; add the breadcrumbs, beef and pork, chopped tomato, Cajun seasoning, salt, garlic powder, black pepper, and Worcestershire sauce. Add the cooled vegetable mixture and blend well with your hands.
Optionally, to check a meatloaf for seasoning, take a small amount and shape it into a flat patty. Fry the patty until it is cooked through and taste it. Adjust the seasonings, as needed.
Loosely pack the meatloaf mixture into the prepared baking pan or loaf pan.
Bake in the preheated oven for 1 hour and 15 minutes.
If desired, spread ketchup or chili sauce over the top of the meatloaf about 10 minutes before done.
Tips
If your Cajun seasoning contains salt, increase the Cajun seasoning to 2 1/2 teaspoons and decrease the salt to 1/2 teaspoon.
To check a meatloaf for doneness, use a reliable instant-read thermometer. The minimum safe temperature for ground beef or pork is 160 F. Ground poultry must be cooked to a temperature of at least 165 F.
Instead of the classic loaf shape, bake the meatloaf mixture in muffin tins.
Bake two loaves and freeze one for a future meal.
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES
This is from Giada de Laurentiis on the Food Network show, Giada at Home.
Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Showing posts with label Philly-Style Meatloaf. Show all posts
Showing posts with label Philly-Style Meatloaf. Show all posts
Thursday, October 7, 2021
Wednesday, March 31, 2021
Where's the Beef?
Are you read to ask again, "Where's the beef?"
Besides being in an old burger commercial from the 1980s, it's also here. Check out the Easy Beef Burrito Skillet, Philly-Style Meatloaf, or any of the other beefy recipes in today's post. Enjoy!
INDIVIDUAL MEAT LOAVES
This yummy recipe is from Ina Garten on the Food Network. Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe-1952034.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
COPYCAT TACO BELL QUESARITO
This is from Old El Paso, and begins, "Forget about needing to leave the house to go to the drive-through, you can make this amazingly-good copycat recipe for Taco Bell™ Quesaritos easily at home! Roll up spicy beef, Old El Paso™ fiesta rice, cheese and guacamole inside two quesadillas packed with freshly-melted cheese. Add in your own ingredients to make these your own custom masterpiece or keep it classic by making them mimic the Taco Bell™ recipe. Either way, you get the satisfaction of making these amazing Quesaritos at home and the freedom to make (and of course eat) as many as you want!"
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 8 servings
Want to view this online? Go to https://www.oldelpaso.com/recipes/copycat-taco-bell-quesarito.
Ingredients
1 pound ground beef
1 packet Old El Paso™ taco seasoning mix
1 packet Old El Paso™ heat & serve fiesta rice
16 Old El Paso™ Old El Paso™ flour tortillas for burritos
1 cup cheddar cheese, shredded
8 tablespoons sour cream
8 tablespoons prepared guacamole
Preparation
Add the ground beef to a large skillet over medium heat. Stir often to break up the meat until cooked through, about 10 minutes.
Drain the grease from the meat and stir in the packet of taco seasoning and water, as called for on the seasoning packet. Cook for 2 minutes and remove from the heat.
While the meat is cooking, cook the rice according to package instructions.
Lay one tortilla on a microwave-safe plate and top with a sprinkling of cheddar cheese. Top with a second tortilla. Microwave for 15 seconds or until the cheese has melted.
Spoon a bit of rice onto the tortilla, topped with the ground beef, more cheese, sour cream, and guacamole as desired. Don’t overfill your tortillas or they’ll be difficult to close.
Fold the ends of the tortillas up and bring the center over the filling. Roll the burritos closed.
Expert Tips:
Try a blend of Mexican cheese instead of cheddar for a little extra cheesy flavor in your Quesarito!
Before you roll up your Quesaritos, add a little fresh cilantro and squeeze a sprinkle of fresh lime juice over your ingredients for an added flavor boost.
Make your own homemade guacamole for this recipe! Try our famous recipe for Guacamole with Queso Fresco for a rich and creamy guacamole - perfect for your quesaritos or just great alone with a bag of corn chips.
We are firm believers that chips and dip should be eaten as often as possible. Try our easy and amazing microwave recipe for Taco Salad Dip that the whole family is sure to love.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
EASY BEEF BURRITO SKILLET
This is from Old El Paso, and begins, "This tasty one pan dish is done in less than 20 minutes and dishes are done in less than 1!"
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-beef-burrito-skillet.
Ingredients
1 lb ground beef
1 (1 oz) package Old El Paso™ taco seasoning mix
1 cup water
1 cup chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) Old El Paso™ Flour Tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
Preparation
In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, salsa, and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
Top with sour cream in the center and sprinkle with green onions. Serve immediately.
Expert Tips
Use a mild salsa if you're making it for kids.
You can stack your tortillas and use a pizza cutter to slice them all in one easy step.
GOULASH
This is from Molly O'Neill at The New York Times cooking e-newsletter. Molly wrote, "There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide."
Yield: 4 servings; Time: 1 hour 45 minutes
This recipe was featured in "A Simmer of Hope", and can be viewed online at https://cooking.nytimes.com/recipes/4736-goulash.
Ingredients
2 teaspoons unsalted butter
2 medium onions, peeled and thinly sliced
2 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds
1 pound beef stewing meat, trimmed and cut into 1-inch cubes
1/4 cup all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1 tablespoon fresh lemon juice
2 teaspoons salt, plus more to taste
1/4 teaspoon freshly ground pepper
Preparation
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.
CARIBBEAN JERK SLIDERS
This is from Eddie Jackson on the Food Network.
Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.
Ingredients
1 pound ground chuck
2 teaspoons kosher salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the pan
8 standard slices mild Cheddar
8 brioche slider buns
3 tablespoons unsalted butter, melted
Jerk Ketchup, recipe follows
8 Red Ale Onion Rings, recipe follows
Jerk Ketchup:
1 cup ketchup
Juice of 1 lime
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
Red Ale Onion Rings:
About 4 cups canola oil
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt
Special equipment: a deep-fry thermometer; a spider
Directions
Preheat a grill pan over medium-high heat.
Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
Jerk Ketchup:
Yield: 1 1/4 cups
Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
Red Ale Onion Rings:
Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
Cook’s Note
Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.
Besides being in an old burger commercial from the 1980s, it's also here. Check out the Easy Beef Burrito Skillet, Philly-Style Meatloaf, or any of the other beefy recipes in today's post. Enjoy!
INDIVIDUAL MEAT LOAVES
This yummy recipe is from Ina Garten on the Food Network. Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe-1952034.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
COPYCAT TACO BELL QUESARITO
This is from Old El Paso, and begins, "Forget about needing to leave the house to go to the drive-through, you can make this amazingly-good copycat recipe for Taco Bell™ Quesaritos easily at home! Roll up spicy beef, Old El Paso™ fiesta rice, cheese and guacamole inside two quesadillas packed with freshly-melted cheese. Add in your own ingredients to make these your own custom masterpiece or keep it classic by making them mimic the Taco Bell™ recipe. Either way, you get the satisfaction of making these amazing Quesaritos at home and the freedom to make (and of course eat) as many as you want!"
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 8 servings
Want to view this online? Go to https://www.oldelpaso.com/recipes/copycat-taco-bell-quesarito.
Ingredients
1 pound ground beef
1 packet Old El Paso™ taco seasoning mix
1 packet Old El Paso™ heat & serve fiesta rice
16 Old El Paso™ Old El Paso™ flour tortillas for burritos
1 cup cheddar cheese, shredded
8 tablespoons sour cream
8 tablespoons prepared guacamole
Preparation
Add the ground beef to a large skillet over medium heat. Stir often to break up the meat until cooked through, about 10 minutes.
Drain the grease from the meat and stir in the packet of taco seasoning and water, as called for on the seasoning packet. Cook for 2 minutes and remove from the heat.
While the meat is cooking, cook the rice according to package instructions.
Lay one tortilla on a microwave-safe plate and top with a sprinkling of cheddar cheese. Top with a second tortilla. Microwave for 15 seconds or until the cheese has melted.
Spoon a bit of rice onto the tortilla, topped with the ground beef, more cheese, sour cream, and guacamole as desired. Don’t overfill your tortillas or they’ll be difficult to close.
Fold the ends of the tortillas up and bring the center over the filling. Roll the burritos closed.
Expert Tips:
Try a blend of Mexican cheese instead of cheddar for a little extra cheesy flavor in your Quesarito!
Before you roll up your Quesaritos, add a little fresh cilantro and squeeze a sprinkle of fresh lime juice over your ingredients for an added flavor boost.
Make your own homemade guacamole for this recipe! Try our famous recipe for Guacamole with Queso Fresco for a rich and creamy guacamole - perfect for your quesaritos or just great alone with a bag of corn chips.
We are firm believers that chips and dip should be eaten as often as possible. Try our easy and amazing microwave recipe for Taco Salad Dip that the whole family is sure to love.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
EASY BEEF BURRITO SKILLET
This is from Old El Paso, and begins, "This tasty one pan dish is done in less than 20 minutes and dishes are done in less than 1!"
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-beef-burrito-skillet.
Ingredients
1 lb ground beef
1 (1 oz) package Old El Paso™ taco seasoning mix
1 cup water
1 cup chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) Old El Paso™ Flour Tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
Preparation
In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, salsa, and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
Top with sour cream in the center and sprinkle with green onions. Serve immediately.
Expert Tips
Use a mild salsa if you're making it for kids.
You can stack your tortillas and use a pizza cutter to slice them all in one easy step.
GOULASH
This is from Molly O'Neill at The New York Times cooking e-newsletter. Molly wrote, "There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide."
Yield: 4 servings; Time: 1 hour 45 minutes
This recipe was featured in "A Simmer of Hope", and can be viewed online at https://cooking.nytimes.com/recipes/4736-goulash.
Ingredients
2 teaspoons unsalted butter
2 medium onions, peeled and thinly sliced
2 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds
1 pound beef stewing meat, trimmed and cut into 1-inch cubes
1/4 cup all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1 tablespoon fresh lemon juice
2 teaspoons salt, plus more to taste
1/4 teaspoon freshly ground pepper
Preparation
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.
CARIBBEAN JERK SLIDERS
This is from Eddie Jackson on the Food Network.
Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.
Ingredients
1 pound ground chuck
2 teaspoons kosher salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the pan
8 standard slices mild Cheddar
8 brioche slider buns
3 tablespoons unsalted butter, melted
Jerk Ketchup, recipe follows
8 Red Ale Onion Rings, recipe follows
Jerk Ketchup:
1 cup ketchup
Juice of 1 lime
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
Red Ale Onion Rings:
About 4 cups canola oil
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt
Special equipment: a deep-fry thermometer; a spider
Directions
Preheat a grill pan over medium-high heat.
Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
Jerk Ketchup:
Yield: 1 1/4 cups
Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
Red Ale Onion Rings:
Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
Cook’s Note
Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.
Wednesday, February 10, 2021
Meatloaf
For years, meatloaf was my go-to Sunday dinner. My kids knew that if it was Sunday, there was a good chance there'd be meatloaf on the table, along with potatoes (either baked or mashed), another veggie, and dessert.
So, with that, here are six yummy meatloaf recipes to help you through tonight's dinner (and maybe even with left-overs; yum!), including Cajun-Style Meatloaf and Individual Meat Loaves. Enjoy!
SIMPLE MEATLOAF WITH OPTIONAL TOPPING
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or, if you're feeling a little adventurous, make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.
“Note: Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9-by-13-by-2-inch baking pan.”
Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
For the Optional Glaze/Topping:
4 tablespoons ketchup
4 tablespoons maple syrup (or honey)
2 tablespoons Dijon (or similar mustard)
1 teaspoon Worcestershire sauce
For the Meatloaf:
2 pounds ground beef
2 large eggs (lightly beaten)
1/2 cup milk
1 cup fine dry breadcrumbs (plain)
2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)
1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)
1/2 cup ketchup (plus more for topping, if desired)
Directions
Gather the ingredients.
Heat over to 350 degrees F.
Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.
If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.
In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.
Mix until well blended and pack into the prepared loaf pan.
Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.
Serve and enjoy!
Tips
Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.
Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.
Top the meatloaf with prepared barbecue sauce just before it's finished baking.
Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.
Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.
Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.
Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.
Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.
Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.
INDIVIDUAL MEAT LOAVES
This yummy recipe is from Ina Garten on the Food Network. Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe-1952034.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
CAJUN-STYLE MEATLOAF
This comes from Diana Rattray at The Spruce Eats. She wrote, "This Cajun-style meatloaf is packed with flavor and healthy ingredients. The loaf is made with ground beef and ground pork, making for a moist and flavorful meatloaf. The "holy trinity" of onion, bell pepper, and celery, along with Cajun seasonings give the meatloaf Louisiana flavor.
"Use ketchup or chili sauce as a topping for the meatloaf, or make a delicious homemade Creole sauce for topping and serving. Fresh or store-bought salsa is another excellent option.
"Serve meatloaf sliced with some ketchup or salsa on the side. Some sides that go well with meatloaf are boiled or mashed potatoes, macaroni and cheese, green beans, corn, peas, and broccoli."
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/spicy-cajun-seasoned-meatloaf-3058296.
Ingredients
2 teaspoons vegetable oil
1/4 cup onion (finely chopped)
1/4 cup red bell pepper (or green, finely chopped)
1/4 cup celery (finely chopped)
1 large egg (beaten)
1/4 cup milk
1/3 cup finely ground breadcrumbs
1 1/2 pounds lean ground beef
1/2 pound ground pork (or more beef)
1 medium tomato (seeds removed, cored, finely chopped)
1 1/2 teaspoons salt-free Cajun seasoning
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
Optional: ketchup (or chili sauce)
Directions
Heat the oven to 350 F.
Line a rimmed baking pan with foil or spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray.
Heat the oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 2 to 3 minutes. Set aside to cool.
In a large mixing bowl, whisk the egg with the milk; add the breadcrumbs, beef and pork, chopped tomato, Cajun seasoning, salt, garlic powder, black pepper, and Worcestershire sauce. Add the cooled vegetable mixture and blend well with your hands.
Optionally, to check a meatloaf for seasoning, take a small amount and shape it into a flat patty. Fry the patty until it is cooked through and taste it. Adjust the seasonings, as needed.
Loosely pack the meatloaf mixture into the prepared baking pan or loaf pan.
Bake in the preheated oven for 1 hour and 15 minutes.
If desired, spread ketchup or chili sauce over the top of the meatloaf about 10 minutes before done.
Tips
If your Cajun seasoning contains salt, increase the Cajun seasoning to 2 1/2 teaspoons and decrease the salt to 1/2 teaspoon.
To check a meatloaf for doneness, use a reliable instant-read thermometer. The minimum safe temperature for ground beef or pork is 160 F. Ground poultry must be cooked to a temperature of at least 165 F.
Instead of the classic loaf shape, bake the meatloaf mixture in muffin tins.
Bake two loaves and freeze one for a future meal.
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES
This is from Giada de Laurentiis on the Food Network show, Giada at Home.
Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
So, with that, here are six yummy meatloaf recipes to help you through tonight's dinner (and maybe even with left-overs; yum!), including Cajun-Style Meatloaf and Individual Meat Loaves. Enjoy!
SIMPLE MEATLOAF WITH OPTIONAL TOPPING
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or, if you're feeling a little adventurous, make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.
“Note: Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9-by-13-by-2-inch baking pan.”
Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
For the Optional Glaze/Topping:
4 tablespoons ketchup
4 tablespoons maple syrup (or honey)
2 tablespoons Dijon (or similar mustard)
1 teaspoon Worcestershire sauce
For the Meatloaf:
2 pounds ground beef
2 large eggs (lightly beaten)
1/2 cup milk
1 cup fine dry breadcrumbs (plain)
2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)
1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)
1/2 cup ketchup (plus more for topping, if desired)
Directions
Gather the ingredients.
Heat over to 350 degrees F.
Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.
If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.
In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.
Mix until well blended and pack into the prepared loaf pan.
Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.
Serve and enjoy!
Tips
Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.
Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.
Top the meatloaf with prepared barbecue sauce just before it's finished baking.
Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.
Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.
Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.
Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.
Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.
Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.
INDIVIDUAL MEAT LOAVES
This yummy recipe is from Ina Garten on the Food Network. Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe-1952034.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
CAJUN-STYLE MEATLOAF
This comes from Diana Rattray at The Spruce Eats. She wrote, "This Cajun-style meatloaf is packed with flavor and healthy ingredients. The loaf is made with ground beef and ground pork, making for a moist and flavorful meatloaf. The "holy trinity" of onion, bell pepper, and celery, along with Cajun seasonings give the meatloaf Louisiana flavor.
"Use ketchup or chili sauce as a topping for the meatloaf, or make a delicious homemade Creole sauce for topping and serving. Fresh or store-bought salsa is another excellent option.
"Serve meatloaf sliced with some ketchup or salsa on the side. Some sides that go well with meatloaf are boiled or mashed potatoes, macaroni and cheese, green beans, corn, peas, and broccoli."
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/spicy-cajun-seasoned-meatloaf-3058296.
Ingredients
2 teaspoons vegetable oil
1/4 cup onion (finely chopped)
1/4 cup red bell pepper (or green, finely chopped)
1/4 cup celery (finely chopped)
1 large egg (beaten)
1/4 cup milk
1/3 cup finely ground breadcrumbs
1 1/2 pounds lean ground beef
1/2 pound ground pork (or more beef)
1 medium tomato (seeds removed, cored, finely chopped)
1 1/2 teaspoons salt-free Cajun seasoning
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
Optional: ketchup (or chili sauce)
Directions
Heat the oven to 350 F.
Line a rimmed baking pan with foil or spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray.
Heat the oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 2 to 3 minutes. Set aside to cool.
In a large mixing bowl, whisk the egg with the milk; add the breadcrumbs, beef and pork, chopped tomato, Cajun seasoning, salt, garlic powder, black pepper, and Worcestershire sauce. Add the cooled vegetable mixture and blend well with your hands.
Optionally, to check a meatloaf for seasoning, take a small amount and shape it into a flat patty. Fry the patty until it is cooked through and taste it. Adjust the seasonings, as needed.
Loosely pack the meatloaf mixture into the prepared baking pan or loaf pan.
Bake in the preheated oven for 1 hour and 15 minutes.
If desired, spread ketchup or chili sauce over the top of the meatloaf about 10 minutes before done.
Tips
If your Cajun seasoning contains salt, increase the Cajun seasoning to 2 1/2 teaspoons and decrease the salt to 1/2 teaspoon.
To check a meatloaf for doneness, use a reliable instant-read thermometer. The minimum safe temperature for ground beef or pork is 160 F. Ground poultry must be cooked to a temperature of at least 165 F.
Instead of the classic loaf shape, bake the meatloaf mixture in muffin tins.
Bake two loaves and freeze one for a future meal.
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES
This is from Giada de Laurentiis on the Food Network show, Giada at Home.
Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Thursday, December 31, 2020
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to help you through the day, including Philly-Style Meatloaf and Ginger Sweets. Enjoy!
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=655
View recipe: http://diabeticgourmet.com/recipes/html/655.shtml
Ingredients
2 tablespoons olive oil
1 pound assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
1 cup chicken broth
1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g; Fat: 7 g; Sodium: 437 mg; Cholesterol: 66 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1/2 Bread/Starch
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=643
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat.
Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
GINGER SWEETS
Servings: 24 Cookies
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/164.shtml
Ingredients
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
Directions
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350F for 8 minutes. Remove from sheet with metal spatula.
Nutritional Information Per Serving: Calories: 85; Protein: 2 g; Fat: 6 g; Sodium: 85 mg; Cholesterol: 11 mg; Carbohydrates: 7 g; Exchanges: 1/2 Bread; 1 Fat
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=655
View recipe: http://diabeticgourmet.com/recipes/html/655.shtml
Ingredients
2 tablespoons olive oil
1 pound assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
1 cup chicken broth
1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g; Fat: 7 g; Sodium: 437 mg; Cholesterol: 66 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1/2 Bread/Starch
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=643
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat.
Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
GINGER SWEETS
Servings: 24 Cookies
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/164.shtml
Ingredients
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
Directions
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350F for 8 minutes. Remove from sheet with metal spatula.
Nutritional Information Per Serving: Calories: 85; Protein: 2 g; Fat: 6 g; Sodium: 85 mg; Cholesterol: 11 mg; Carbohydrates: 7 g; Exchanges: 1/2 Bread; 1 Fat
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
Thursday, August 20, 2020
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to help you through the day, including Philly-Style Meatloaf and Ginger Sweets. Enjoy!
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=655
View recipe: http://diabeticgourmet.com/recipes/html/655.shtml
Ingredients
2 tablespoons olive oil
1 pound assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
1 cup chicken broth
1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g; Fat: 7 g; Sodium: 437 mg; Cholesterol: 66 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1/2 Bread/Starch
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=643
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat.
Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
GINGER SWEETS
Servings: 24 Cookies
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/164.shtml
Ingredients
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
Directions
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350F for 8 minutes. Remove from sheet with metal spatula.
Nutritional Information Per Serving: Calories: 85; Protein: 2 g; Fat: 6 g; Sodium: 85 mg; Cholesterol: 11 mg; Carbohydrates: 7 g; Exchanges: 1/2 Bread; 1 Fat
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=655
View recipe: http://diabeticgourmet.com/recipes/html/655.shtml
Ingredients
2 tablespoons olive oil
1 pound assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
1 cup chicken broth
1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g; Fat: 7 g; Sodium: 437 mg; Cholesterol: 66 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1/2 Bread/Starch
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=643
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat.
Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
GINGER SWEETS
Servings: 24 Cookies
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/164.shtml
Ingredients
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
Directions
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350F for 8 minutes. Remove from sheet with metal spatula.
Nutritional Information Per Serving: Calories: 85; Protein: 2 g; Fat: 6 g; Sodium: 85 mg; Cholesterol: 11 mg; Carbohydrates: 7 g; Exchanges: 1/2 Bread; 1 Fat
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
Wednesday, October 9, 2019
Meatloaf
For a number of years, my family used to enjoy meatloaf for Sunday dinner, usually with potatoes (mashed or baked), a veggie, and dessert. So, in honor of the long-since-past tradition, here are six yummy meatloaf recipes, including Old-Fashioned Meatloaf and Turkey Meatloaf. Enjoy!
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED MEATLOAF
This comes from Verywellfit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Total Time: 70; Prep Time: 10 minutes; Cook Time: 60 minutes; Servings: 8
To view this online, click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Preparation
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
TURKEY MEATLOAF
This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.
This was featured in “Potlucky” and can be viewed online here.
Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.
Ingredients
8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint
Preparation
Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Source: TBC
Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED MEATLOAF
This comes from Verywellfit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Total Time: 70; Prep Time: 10 minutes; Cook Time: 60 minutes; Servings: 8
To view this online, click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Preparation
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
TURKEY MEATLOAF
This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.
This was featured in “Potlucky” and can be viewed online here.
Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.
Ingredients
8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint
Preparation
Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Source: TBC
Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
Thursday, October 3, 2019
Diabetic Thursday
It's time for another Diabetic Thursday. Today's yummy diabetic recipes include Philly-Style Meatloaf and Ginger Sweets. Enjoy!
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=655
View recipe: http://diabeticgourmet.com/recipes/html/655.shtml
Ingredients
2 tablespoons olive oil
1 pound assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
1 cup chicken broth
1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g; Fat: 7 g; Sodium: 437 mg; Cholesterol: 66 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1/2 Bread/Starch
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=643
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat.
Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
GINGER SWEETS
Servings: 24 Cookies
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/164.shtml
Ingredients
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
Directions
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350F for 8 minutes. Remove from sheet with metal spatula.
Nutritional Information Per Serving: Calories: 85; Protein: 2 g; Fat: 6 g; Sodium: 85 mg; Cholesterol: 11 mg; Carbohydrates: 7 g; Exchanges: 1/2 Bread; 1 Fat
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=655
View recipe: http://diabeticgourmet.com/recipes/html/655.shtml
Ingredients
2 tablespoons olive oil
1 pound assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
1 cup chicken broth
1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g; Fat: 7 g; Sodium: 437 mg; Cholesterol: 66 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1/2 Bread/Starch
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=643
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat.
Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
GINGER SWEETS
Servings: 24 Cookies
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/164.shtml
Ingredients
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
Directions
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350F for 8 minutes. Remove from sheet with metal spatula.
Nutritional Information Per Serving: Calories: 85; Protein: 2 g; Fat: 6 g; Sodium: 85 mg; Cholesterol: 11 mg; Carbohydrates: 7 g; Exchanges: 1/2 Bread; 1 Fat
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
Wednesday, July 10, 2019
Meatloaf
Meatloaf was a popular meal around our house when I was growing up. For a while, I followed this, too, when I moved out on my own. The thought of meatloaf brings back enough memories that I decided to dedicate today's post to that iconic meal, including Old-Fashioned Meatloaf and Cheesy Taco Meatloaf. Enjoy!
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
TURKEY MEATLOAF
This comes from Campbell's Soup, and begins, “This turkey meatloaf is so moist and flavorful it’s guaranteed to be a hit! It gets wonderful taste from the addition of tomato soup, onion, garlic and Italian seasoning. Try it tonight for dinner and watch how fast it disappears!”
Prep Time: 20 minutes; Total Time: 1 hr 40 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds lean 99% fat free ground turkey
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 teaspoon Italian seasoning, crushed
3/4 cup plain dry whole wheat bread crumbs
1/4 cup cholesterol-free egg substitute
Directions
Heat the oven to 350°F.
Thoroughly mix the turkey, 1/2 cup soup, onion, garlic, Italian seasoning, bread crumbs and egg substitute in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. Pour the remaining soup over the meatloaf.
Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
SAVORY MEATLOAF
This also comes from Campbell's Soup, and begins, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Prep Time: 15 minutes; Total Time: 1 hr 30 minutes; Serves: 6
To view this online, click here.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup plain dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
TURKEY MEATLOAF
This comes from Campbell's Soup, and begins, “This turkey meatloaf is so moist and flavorful it’s guaranteed to be a hit! It gets wonderful taste from the addition of tomato soup, onion, garlic and Italian seasoning. Try it tonight for dinner and watch how fast it disappears!”
Prep Time: 20 minutes; Total Time: 1 hr 40 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds lean 99% fat free ground turkey
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 teaspoon Italian seasoning, crushed
3/4 cup plain dry whole wheat bread crumbs
1/4 cup cholesterol-free egg substitute
Directions
Heat the oven to 350°F.
Thoroughly mix the turkey, 1/2 cup soup, onion, garlic, Italian seasoning, bread crumbs and egg substitute in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. Pour the remaining soup over the meatloaf.
Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
SAVORY MEATLOAF
This also comes from Campbell's Soup, and begins, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”
Prep Time: 15 minutes; Total Time: 1 hr 30 minutes; Serves: 6
To view this online, click here.
Ingredients
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup plain dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
Thursday, June 6, 2019
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to help you through the day, including Philly-Style Meatloaf and Ginger Sweets. Enjoy!
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=655
View recipe: http://diabeticgourmet.com/recipes/html/655.shtml
Ingredients
2 tablespoons olive oil
1 pound assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
1 cup chicken broth
1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g; Fat: 7 g; Sodium: 437 mg; Cholesterol: 66 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1/2 Bread/Starch
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=643
View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat.
Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
GINGER SWEETS
Servings: 24 Cookies
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/164.shtml
Ingredients
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
Directions
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350F for 8 minutes. Remove from sheet with metal spatula.
Nutritional Information Per Serving: Calories: 85; Protein: 2 g; Fat: 6 g; Sodium: 85 mg; Cholesterol: 11 mg; Carbohydrates: 7 g; Exchanges: 1/2 Bread; 1 Fat
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=655
View recipe: http://diabeticgourmet.com/recipes/html/655.shtml
Ingredients
2 tablespoons olive oil
1 pound assorted mushrooms (white and cremini, trimmed and sliced; shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
1 cup chicken broth
1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g; Fat: 7 g; Sodium: 437 mg; Cholesterol: 66 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1/2 Bread/Starch
PHILLY-STYLE MEATLOAF
This recipe begins, “Bring the warmth and rich flavor of Philly into your home with this delicious meatloaf. And it only takes an hour to bake with limited amount of prep time.”
This is from Diabetic Connect.
View this online at http://www.diabeticconnect.com/diabetic-recipes/general/6672-philly-style-meatloaf
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutritional Facts: Servings: 6; Calories – 286; Carbohydrates – 9.5g; Total Fat – 17.9g; Protein – 20.9g; Sodium – 805mg; Dietary Fiber - 0.9g
OLD-FASHIONED TOMATO SOUP
Yield: 4 servings
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View recipe: http://diabeticgourmet.com/recipes/html/643.shtml
Ingredients
1 Tbsp. butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 Tbsp. sugar
1 tsp. dried thyme
1/8 tsp. ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat.
Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.
Nutritional Information Per Serving: Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g; Carbohydrates: 18 g; Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
GINGER SWEETS
Servings: 24 Cookies
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/164.shtml
Ingredients
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
Directions
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350F for 8 minutes. Remove from sheet with metal spatula.
Nutritional Information Per Serving: Calories: 85; Protein: 2 g; Fat: 6 g; Sodium: 85 mg; Cholesterol: 11 mg; Carbohydrates: 7 g; Exchanges: 1/2 Bread; 1 Fat
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Source: Cooking Healthy and Fast
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
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