Recipes

Posted on February 17, 2010. Filed under: beauty, body weight, caloric intake, calories, clean eating, cooking, diet, fat loss, fitness, food, health, healthy food, vitamins, weight loss |

As promised…
Healthy Meatloaf
Ingredients:
Tablespoon(s) olive oil
2 stalk(s) celery, finely chopped
1 small onion, finely chopped
1 clove(s) garlic, crushed with press
2 pound(s) lean ground
3/4 cup(s) (from 1 1/2 slices bread) fresh whole wheat bread crumbs
1/3 cup(s) fat-free milk
1 tablespoon(s) Worcestershire sauce
2 large egg whites
1/2 cup(s) ketchup
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) Dijon mustard
Directions:
1. Preheat oven to 350 degrees F. In 12-inch nonstick skillet, in oil, cook celery and onion on medium 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Transfer vegetables to large bowl; cool slightly.
2. To bowl with vegetables, add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 cup ketchup, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; mix with hands until well combined but not overmixed. In cup, mix Dijon and remaining 1/4 cup ketchup.
3. In 13″ by 9″ metal baking pan, shape meat mixture into 9″ by 5″ loaf. Spread ketchup mixture over top of loaf.
4. Bake meatloaf 55 to 60 minutes or until meat thermometer inserted in center reaches 160 degrees F. (Temperature will rise to 165 degrees F upon standing.)
5. Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

Couscous Shrimp
Ingredients:
1 medium clove garlic
1 1/2 cups carrot juice
1/4 tspn salt
1/4 tspn ground black pepper
1 1/2 cups frozen (unshelled) edamame
Cilantro
Box of Near East couscous (prepare as says on box, but do not use spice packet)
1 tbsp of either butter or olive oil (the nutrition facts i posted were for Light I can’t Believe It’s not butter)
1 ounce roasted, unsalted almonds (I use the chopped up kind found in the salad section)
1 pound cooked jumbo shrimp

Follow directions to cook edamame, then let sit. Mince garlic to make 1 tspn (i use alread minced garlic.) In skillet combine garlic, carrot juice salt and pepper. Bring to a boil over high heat. Add shrimp and edamame and return to a boil. Reduce heat to low, cover, bring to boil and let simmer until shrimp and edamame thaws through. Bring back to boil, then stir in couscous. Remove from heat, cover, and let stand for 5 minutes. Meanwhile chop almonds if you don’t buy the already chopped ones. Fluff coucous mix with fork and add in the almonds and cilantro to taste.

Pan-Seared Scallops
1 pound sea scallops
1 tspn olive oil
1 tbsp lemon juice
Lemon pepper to taste
2 large zucchini
10 oz bag of fresh spinach

Boil to cook spinach, adding sea salt to taste. Leave in pot. Slice zucchini and place in non-stick skillet over moderately high heat with olive oil. Cover and let cook until they begin to soften (about 4 or 5 minutes.) Add scallops and lemon juice, and lemon pepper spice to taste. Cook for about 4 minutes, stirring often until scallops are light brown on each side. Serve over bed of spinach.

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2 Responses to “Recipes”

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Good post with the Spinach!

I made the meatloaf on Sunday and my husband and I loved it! I did mix in a bit of lean ground beef since I needed to use some up, but it still tasted great.


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