I am so happy that it is cool enough in my house tonight so that I can cook in the oven! It appears that the crazy humidity we've had these past few days has come to an end (at least for now). I made tonight's meal for the first time a couple of weeks ago and we both immediately knew this would go onto the regular meal list. Meatloaf is yet another thing that I never ate growing up. One year for Matt's birthday, maybe a year or two after we had started dating, I asked him what he wanted me to make him for his birthday dinner, anything at all. He thought for a minute and then said, "meatloaf". "Meatloaf"? EW! I didn't want to do it, but because it was his birthday, I found a recipe and made it for him. And I really liked it. I haven't really made it that often though because that first recipe I found wasn't all too healthy. I recently found this Weight Watchers version on http://www.recipezaar.com/ and was very excited to find that it still tastes just as good in the lower fat version. Paired with some garlic mashed potatoes and a vegetable, it has quickly become one of our new favorites! Matt's official rating is 4 out of 5 stars. Hope you like it just as much!
Barbecue Meatloaf
1 lb 93% lean ground beef
1/2 cup barbecue sauce, divided
1/4 cup chopped onions
1/4 cup chopped onions
1/4 cup Italian seasoned breadcrumbs
2 large egg whites
1. Preheat oven to 375 degrees
2. Combine meat, 1/4 cup barbecue sauce, onion, breadcrumbs, egg whites and seasons of your choice in a large bowl; stir well.
3. Shape mixture into a loaf pan. Spread remaining 1/4 cup barbecue sauce over loaf.
4. Bake at 375 degrees for 40 minutes or until desired degree of doneness.
4. Bake at 375 degrees for 40 minutes or until desired degree of doneness.
Makes 4 servings at 4 WW points per serving
Garlic Mashed Red Potatoes
8 small uncooked red potatoes, peeled (I left the skin on) and cut into 2-inch chunks
4 medium garlic cloves, peeled
1/4 cup nonfat sour cream
1/4 skim milk
2 tablespoons chives, fresh (I used dried because I didn't have fresh)
1/8 tsp salt
1/8 tsp black pepper
1. Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil.
2. Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan.
3. Add sour cream, milk and chives to pan; mix until combined
4. Mash mixture with a potato masher until smooth
5. Season to taste with salt and pepper.
6. Yield about 1/2 cup per serving.
Makes about 8 servings, 3 WW points per serving.
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