Happy weekend ya’ll!
How are you all doing? I’ve noticed my “ratings” have dropped somewhat so I’m trying to think of what to do on my blog to get you guys excited and motivated with me. Soooooo I thought I’d put up my Turkey Meatloaf recipe! I got the recipe from The Barefoot Contessa on The Food Network website a couple years ago and tweaked it just a bit in order to cut some un necessary calories. I’m also going to give you one of my favorite desserts, Lemon Jello Cake.
Okay here we go… Now I put a link to the site I found the recipe but it’s been awhile so they most likely don’t have it up any longer. Not to mention I changed the recipe.
Turkey Meatloaf Ingredients:
- 1 large chopped onion
- 1 Tbls olive oil
- 2 tsp kosher salt
- 1 tsp ground pepper
- 1 tsp fresh thyme leaves
- 1/4 cup Worcestershire sauce
- 1/2 cup low sodium, fat-free chicken stock
- 1 tsp tomato paste
- 1 package (about 3 lbs) ground turkey make sure it is at least 10% fat otherwise it will be a turkey rock!
- 1 cup of plain dry bread crumbs OR rolled oats for a more healthy version (you don’t notice the difference)
- about 1/4 cup egg substitute… just used to bind it together
- Ketchup (optional)
In a saute pan, on medium high heat, cook the onion, olive oil, salt, pepper and thyme until they are translucent but not browned. Add Worcestershire sauce, chicken stock and tomato paste making sure they are well mixed. Let it come to a boil then take off the heat and let the mixture come to room temperature.
Combine the turkey, bread crumbs or oats, eggs and onion mixture in a large bowl. Mix well but try not to over work the meat because it can become tough. Shape into a loaf on an ungreased sheet pan. Spread ketchup on top of loaf evenly. Bake at 325 degrees for about 1 1/2 hours depending on the size of your meatloaf. Check with a thermometer for the internal temp to be 160 degrees to make sure it is cooked through. To keep the meatloaf moist and prevent cracking place a pan of hot water on the rack below the meatloaf.
I usually serve this with broiled brussel sprouts, just clean them, drizzle a little olive oil on them with some salt and pepper in a pan, place them under the broiler and move them around occasionally till they have a nice golden brown on them. And sweet potatoes are a good complement and much healthier than regular white ones.
Now for an easy and healthier version of Lemon Jello Cake.
- Box lemon cake
- 1 can of diet lemon lime soda
- 1 small box of sugar-free lemon jello
- 1/4 cup egg substitute
In a large bowl combine cake mix, can of diet soda and egg substitute. Be careful when mixing you want to try and keep the carbonation from the soda as much as you can because that’s what will help the cake rise. Bake according to instructions on the box,
When cake is almost done mix the Jello with about 3/4 cup of boiling water. When the cake is done and cooled, take a toothpick and poke holes all over the cake. Pour the Jello mixture all of the top slowly so it has time to seep into the holes. You can either let the cake sit at room temperature till Jello has set a bit, or place it in the refrigerator.
Yo can also do this with a chocolate cake mix and diet cola, minus the jello. It’s REALLY good straight out of the oven with some cool whip.
I hope you enjoy these as much as I do! Now I’m off for a busy day of soccer games, present buying and homework doing!
p.s. I did 35 minutes on the Wii today that makes 6 days straight of working out for 30 minutes or more!
Have a great weekend!