Dreary Weather =Tortilla Soup

Spring has not arrived in Spokane yet. We got a little tease on Sunday with gorgeous warm weather (the day I massively over heated on my 22 miler!) and then had a snow/rain mixture on Monday with rain on Tuesday & Wednesday. Last week we had snow twice- YUCK!

By the looks of the dreary weather and rain today, tonight will be the perfect night to make soup for dinner. This tortilla soup recipe is delish and it's quick to put together and tastes even better the next day!  After work I have 4 x 3 mile repeats so I might get a bit chilly. This soup will be perfect to have for dinner.

I found this recipe in old edition of  Runner's World magazine. I have made it once before with chicken, but I also think that shredded pork would be great in it....yummmmm.

Tortilla Soup

1 1/2 corn tortillas
2/3 cup low-fat, low-sodium chicken broth
1 cup canned, diced fire-roasted tomatoes
2 chipotle chiles in adobo sauce, chopped fine
2/3 cup store-bought hot fresh salsa
1/2 cup fresh or frozen corn kernels
1 cup cooked skinless chicken breast
Salt and freshly ground black pepper
1/3 ripe Hass avocado, sliced
1/3 cup chopped fresh cilantro

Preheat the oven to 375° F. Line a baking sheet with parchment paper.

Cut the tortillas into 1/4-inch-wide strips. Place in a single layer on the baking sheet; bake until golden and crisp, about nine minutes.

Combine the chicken broth, tomatoes, chiles, salsa, and corn in a medium saucepan. Bring to a boil over high heat. Turn the heat to medium-low and simmer for eight minutes.

Shred the chicken and stir into the soup. Season with salt and pepper.

Chill in the refrigerator if serving cold. Ladle the soup into four bowls. Top each with avocado slices, cilantro, and tortilla strips. Serves four.

CALORIES PER SERVING: 142
CARBS: 20 G
FIBER: 3 G
PROTEIN: 12 G
FAT: 3 G

--Tasha

Creamy Pumpkin Soup

I love so many things about Fall. One of my favorite parts of this wonderful season is PUMPKINS. I love all things pumpkin. Lattes, pancakes, pie, cheesecake, decorating- you name it! I recently came across a recipe for pumpkin soup in my latest edition of Women's Health magazine. I figured since it was pumpkin it had to be good. The picture in the magazine was mouth watering- I knew that I had to make this soup ASAP.

On my weekly trip to the grocery store I double checked that I would have everything to make my soup. I actually didn't need to buy very much to round out the ingredients. I omitted the roasted peanuts because I figured that the peanut butter would add enough flavor.

The soup was surprisingly easy to pull together. It took about 20 minutes from start to finish.

I thought that the most difficult part of the recipe was transferring the boiling hot soup from the stove into my blender to puree. I made a double batch so my pan was rather heavy and it was hot. It was hard to keep from spilling all over my kitchen counter, but I managed to succeed.

The soup turned out amazing. It was so delicious that I wanted to lick my bowl clean and I wanted to lick my pan and all utensils used to create this magnificent tasting soup. I ate 1/2 of my soup without the sour cream topping and 1/2 with the topping. The sour cream was good, but didn't make or break the soup. I also didn't add the scallions as a garnishment. I didn't think it would be necessary to add scallions when I am all about the pumpkin flavor. What made this soup so great (besides it being pumpkin) was the fact that it was healthy, warm, creamy and super filling. Even though I wanted to lick my bowl and utensils clean, I was full after my serving. It was the perfect way to end a flustered, cold & rainy Monday. Since I made a double batch, I am looking forward to having my pumpkin soup for dinner and/or lunch for the rest of this week. Yummmmm.

Without the sour cream topping (Doesn't this look amazing & delicious???!!!)

With the sour cream topping

Since I am far too lazy to type out the recipe and nutritional information here is the link for it online:

Click HERE for Creamy Pumpkin Soup Recipe!

They did have other pumpkin recipes that looked quite tasty also. I think I might make the Pumpkin And Shiitake Risotto with Crispy Sage next. Minus the Shiitake mushrooms (YUCK!).

--Tasha

Sweet & Sour Chicken

This Hungry Girl recipe is absolutely to die for! It can be found in her new cookbook (my new bible), "300 under 300". I love all of her recipes- they are nutritious, yet tasty and easy to pull together. I am usually tired when I get home from work and none of her recipes require a lot of time or prep work.

Ingredients
12 oz raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp salt
1/8 tsp black pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
1 cup chopped onion (I added this to the recipe)
16 oz. canned pineapple chunks packed in juice (not drained)
1 tbsp cornstarch
3 tbsp seasoned rice vinegar
1 tbsp ketchup
1 tbsp reduced-sodium/lite soy sauce
1/2 tsp chopped garlic
1/4 tsp crushed red pepper
1/8 tsp ground ginger
2 cups bean sprouts (I left these out)

Directions

Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove.
Season chicken with salt and black pepper and place in the skillet/wok.
Stirring occasionally, cook until chicken is no longer pink on the outside.
Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes.

To make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove, stirring frequently, cook until thickened, about 3 minutes.
To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.

Nutrition Content
Fat 2.0 grams
Protein 30.0 grams
Carbs 37.0 grams
Calories 295

--Tasha

Asian Veggies

This is amazing! This is also another Hungry Girl recipe shared by Cassie. I wasn't sure if I would like it, but the flavor was mouth watering. The Asian chili sauce adds a nice "pop" to the veggies. I wished, as you can see from my photos, that I had added more spinach to the veggies. Next time I will double-triple the amount of spinach and then it should be perfect.

Asian Veggies before baking- I love the color!

If you haven't checked out Hungry Girl yet, please do! She has awesome recipes and ideas to make your meals and snacks healthier.

Asian Veggies

Ingredients
**The ingredients listed below will make 4 servings- I only made 1 individual serving**

6 oz of kale leaves (I used a handful of regular spinach....next time I need to add a lot more spinach)
2 red bell peppers, chopped (I used a yellow bell pepper because I already had one)
1 8 oz can of sliced & drained water chestnuts
1/4 cup sweet Asian chili sauce
1 TBSP seasoned rice vinegar
1 tsp chopped garlic
1/8 tsp salt
1/8 tsp pepper
1/4 sliced carrots
1/4 sliced onions

Directions
Preheat over to 375 degrees

Spray a large piece of tin foil with nonstick spray (I used Pam)

Lay the kale (or spinach) leaves in the center of the tin foil, top with bell peppers & water chestnuts

In a small bowl combine and mix the chili sauce, rice vinegar, garlic, and the salt & pepper to taste

Drizzle the sauce evenly over the veggies

Cover the veggies with another piece of tin foil and fold together all 4 sides, sealing the 2 pieces of tin foil together

Bake in the oven for 20 minutes or until the veggies are tender

Nutrition content
1 serving= 1/4 Cup

Fat 0.5 grams
Protein 2.5 grams
Carbs 22.0 grams
Calories 97

--Tasha

Cherry BBQ Chicken

Wow, this recipe is super good!!!! I have to credit Cassie for sharing this Hungry Girl recipe with me. It is one of my new favorite dinners to make. I made this for dinner the night before the Green Bluff Cherry Picker's Trot- what a festive pre race dinner!

I love finding and making recipes that are both flavorful and nutritious. Whoever said eating healthy doesn't taste good is not looking in the right places! There are great recipes everywhere and many websites are catering towards the healthy conscious individual- I love it!

If you have never tried baking in tin foil for dinner it is so quick and easy. I have made several chicken and veggie dishes using this method. Add chicken, sauces/seasoning, veggies, wrap in tin foil and bake. Pretty simple and you can always switch up your ingredients and get creative.

Before baking...

...After baking

Cherry BBQ Chicken

Ingredients
10 oz chicken breast cut into strips
1/8 tsp salt
1/8 tsp black pepper
1 Cup sliced onion
1/2 Cup unsweetened dark cherries
1/2 Cup BBQ sauce

**Recipe makes 2 Servings**

Directions
**I put this meal together the night before and let it marinate in the fridge over night**


Preheat oven to 375 degrees

Lay a large piece of tin foil on a large baking sheet and spray with non stick spray

Lay chicken strips in an even layer in the center of the tin foil, sprinkle with salt & pepper and evenly top with the onion

Chop the cherries and mix in a bowl with BBQ sauce, pour the sauce over the chicken evenly

Using another piece of tin foil, cover the chicken and fold together and seal all 4 edges of the tin foil, forming a well sealed packet.

Bake in the oven for 25 minutes or until the chicken is fully cooked

**I made 3 individual tin foil packets with my Cherry BBQ Chicken instead of 1 large foil packet. It makes it easier to control the portion sizes, but is a bit more work**

Nutrition content
Fat 2.0 grams
Protein 34.0 grams
Carbs 1.5 grams
Calories 294

--Tasha

Thai Coleslaw

Talk about every bite being full of flavor, this salad is mouth watering! Another perfect salad that is easy to complete and perfect for a summer BBQ. I played around with the dressing ingredients, but if you love soy sauce you could use the full amount. I am not a huge fan of it because I think it has a very salty and over powering flavor.

The dressing is so great that I am going to attempt at making it into a thicker "sauce" for marinating chicken in or for dipping. I hope you like this coleslaw recipe as much as me!

Thai Coleslaw

Ingredients
Dressing:
6 TBSP rice vinegar
6 TBSP veggie oil
5 TBSP soy sauce (I only used 2 TBSP and thought that was more than sufficient)
3 TBSP brown sugar
2 TBSP fresh peeled ginger (I omitted this)
1/2 TBSP minced garlic (I used a full TBSP- I LOVE garlic!)
2 TBSP no sugar added peanut butter (I just used reduced fat peanut butter- I couldn't find "no sugar" added at FM)

Slaw:
1 package brocoli slaw
1 Cup julienned carrots
1 Cup chopped celery
1 Cup chopped red bell pepper (You could use a yellow bell pepper also- I used both)
1/2 Cup chopped green onion (I omitted this)


Directions
Combine the dressing ingredients and mix well into the slaw mixture

Nutrition content
1 cup = 1 serving

Fat 6.9 grams
Protein 1.8 grams
Carbs 8.1 grams
Calories 96

--Tasha

Balsamic Vinegar Salad

This is another tasty and quick salad to put together. Perfect for summer BBQs, lunch or dinner.

Balsamic Broccoli Slaw

Ingredients
4 cups broccoli slaw
1 yellow bell pepper (I also added a red bell pepper to my salad)
2 carrots, julienned
1 cup cherry tomatoes (I omitted this because I dislike tomatoes, but added celery instead)
1/2 cup lite balsamic vinegar dressing (I purchased Newman's Own)

**The next time I make this salad I think I will add some almonds to it & fresh mozzarella**

Directions
Mix all the ingredients together and you have the perfect summer salad.

Nutrition Content
1 cup= 1 serving, 6 servings per salad

Fat  3.5 grams
Protein 2.1 grams
Carbs 8.1 grams
Calories 72.3

--Tasha

Spicy-Sweet Pasta

Yum- The name of the recipe sums up this delish dish! I give full credit to CM for sharing this recipe- it is form Rocco Dispirito's new cookbook of made over recipes. I added my own touches here and there and it was fab!

Spicy Sweet Pasta

Ingredients
8 oz whole wheat pasta (I used Ronzoni  Heart Healthy Harvest Whole Grain Wide Noodles)
1 1/2 cups low fat marinara (I used Light Tomato & Basil Ragu w/no sugar added)
3/4 cup of roasted red peppers
1/4 cup plain Greek yogurt
1 cup chopped fresh basil (I omitted this)
1 to 1 1/2 tsp of hot pepper sauce (I would lean to using 1 tsp of less)
2 TBS Parmesan cheese
Dash of salt
Dash of ground black pepper

**I also added fresh yellow onions and some garlic**
Recipe makes 4 servings

Directions
Cook pasta according to the package directions.
Saute the onions, add the garlic, red peppers & marinara sauce. Cook sauce until it is heated through. Add half of sauce mixture to the plain Greek yogurt in a separate dish (this will keep the Greek yogurt from curdling), mix well. Whisk in the yogurt mixture with your remaining sauce, adding the hot pepper sauce.

Drain the pasta and toss gently with the marinara sauce. Season with the salt and pepper to taste and sprinkle with Parmesan cheese.

Nutrition Content
Fat 7.0 grams
Protein 14.0 grams
Carbohydrates 52.0 grams
Calories 307

--Tasha

Spicy Ground Turkey Kabobs w/Tangy Yogurt Sauce

This is a recipe that I have been meaning to make for a couple of months now. I decided to make it during MDW when I would be by myself. I wasn't sure if it would be something that Cameron would like.

Surprisingly it was super easy to put together. I made the yogurt sauce first and let it sit in the fridge for a couple of hours. I also prepped the meatballs a couple of hours before dinner and let them sit in the fridge. I am calling them "meatballs" vs. "kabobs" because it was way to cold to BBQ them outside and because I didn't have any kabob sticks.

Spicy Ground Turkey Kabobs w/Tangy Yogurt Sauce

Ingredients
Meatballs
1.25 lbs ground turkey
1/2 cup finely chopped yellow onion
1 TBS finely chopped garlic
1 TBS fresh mint (I omitted this)
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground mustard
1/2 tsp salt
1/2 tsp pepper

Yogurt sauce
3/4 cup plain low fat yogurt (I used plain fat free yogurt...I am sure you could use plain Greek yogurt as well)
1/4 cup Dijon mustard (This made the sauce very spicy...next time I would half this amount)
2 TBS chopped fresh cilantro (I omitted this)
1 tsp chopped garlic
1/2 tsp lemon juice
1/2 tsp ground cumin

Directions
Preheat oven to 400.
Mix all of the ingredients together in a mixing bowl. Form meatballs into 1.5 inch balls and place into a baking pan. I used a little olive oil Pam spray in the bottom of my baking pan. Bake for about 12 minutes or until the meat is no longer pink.

For the sauce:
Combine all sauce ingredients in a food processor or blender. Blend until smooth.

1 serving is 3 meatballs. I used about 2 TBS of sauce for my 3 meatballs. The sauce was extremely hot/spicy, but delicious.

Nutrition Content
Fat 7.0 grams
Protein 20.0 grams
Carbs 4.0 grams
Calories 156

--Tasha

Slow Cooked Pork & Beans

I love it when I come across recipes that have been "made over". I like finding the challenge of adding my own touches to the recipe to make it even healthier. In most instances I find that I can cut out a few calories here and there out of all of my recipes.

This particular recipe is very, very tasty. Not only is it great on the first day, but it tastes just as good the next day. You can also serve this meal as pulled pork sandwiches if you wanted. Of course, that will up the calorie and carb count significantly.....

Another reason why this recipe is great is because it can last for several meals. When you are busy it is nice not having to worry about cooking dinner when you get home.

Slow Cooked Pork & Beans (makes 12 servings)

1 boneless whole pork loin (about 3 lbs)
1 medium onion (slice & dice it up)
3 cans (15 oz each) of pork & beans (I choose to use Bush's vegetarian beans to cut out more calories)
1 1/2 cups BBQ sauce
1/4 cup brown sugar (packed)
1 tsp garlic powder

Cut the pork loin in half and place in a crock pot. Top with your onion. In a separate bowl, combine brown sugar, BBQ sauce, and garlic powder. Mix together and pour over the top of the meat. Cook on low for 6 hours or until the meat is tender. Remove the meat and shred using 2 forks. Return the meat to the slow cooker and heat through.

Nutrition Content
Fat 6.0 grams
Carbs 16.0 grams
Protein 24.0 grams
Calories 217

--Tasha

Tasha's Ah-Mazing Chicken Salad

This salad is quick, healthy, and ah-mazing! There are two awesome things about this recipe. #1 you can use your leftover chicken breast to make the salad & #2 it tastes even better on the 2nd day. You cannot go wrong with that!

 I put each serving into individual tupper ware containers. It is the perfect way to prep several lunches and/or dinners at the same time.

Ah-Mazing Chicken Salad (makes 1 serving of salad)

4 oz chicken breast
1/2 Cup Grapes (I dice these up into pieces)
1 TBSP Light Mayo
1/4 Cup Walnuts (I chop up the walnuts)
Pepper to taste
Pam

Preheat your oven to 375. Spray your cooking pan with some Pam. Cook the chicken breast on your stove top until lightly brown on each side. I usually sprinkle a light amount of pepper on each side of the chicken breast. Place your chicken breast into your oven to finish cooking; usually takes about 8 minutes. Once the chicken is done, let it cool.

In a bowl combine your grapes, mayo and walnuts. Once the chicken is cool, dice it up and mix in with your grape/walnut mizture.

**If I don't have leftover chicken breast I will cook my chicken either the night before or in the morning so that it is cold when I make the salad.

Nutritional Content
Fat 25.13 grams
Carbohydrates 19.48 grams
Protein 31.58 grams
Calories 410

--Tasha

Healthy Chicken Parm

This is a great, simple, and quick dinner recipe that will become a favorite. It is filling, healthy, and delicious! I love Italian food or anything with cheese so when I find a healthier version of one of my favorites, I always like to try it. This recipe was in my Biggest Loser Family cookbook.

Chicken Parmesan

4 (4 ounce) boneless/skinless chicken breasts
Olive oil cooking spray (I used Pam olive oil spray)
Salt to taste
Black pepper to taste
1/2 Cup of low fat and low sodium marinara sauce (I used Ragu light fat free tomato & basil sauce)
6 TBSP of low fat mozzarella
2 tsp of grated reduced fat Parmesan cheese

Directions
Preheat the oven to 350. Preheat a grill to high heat.

Lightly mist both sides of the chicken with olive oil spray and season with the salt and pepper. Grill the chicken for about 3 minutes per side and then transfer to a baking dish.

Heat your marinara sauce and top each piece of chicken with 2 TBSP of sauce followed by 1.5 TBSP mozzarella and 1/2 tsp of Parmesan. Bake the chicken for 3-5 minutes or until the cheese is melted.

Nutritional Content
Fat 3.0 grams
Carbs 5.0 grams
Protein 29.0 grams
Calories 169

--Tasha

Black Bean Turkey Chili

This recipe is from the Biggest Loser and it was yummy! It makes enough servings to last a couple of days and tastes even better the day after. I had to purchase several of the spices which I forgot are expensive! Luckily they should last me a while and will come in handy since I plan on making this chili a lot. I chose to make this recipe because it would allow me to make my own chili seasoning and not purchase the pre packaged seasoning. After eating this chili I don't think I will ever buy pre packaged chili seasoning again! The best thing about this recipe was that it was incredibly easy to make. It smells amazing with all of the spices in it. It calls for an hour of cooking/prep time, but I don't think mine took more than 35-40 minutes from start to finish. I left out the cheddar cheese and cilantro for toppings, but one night for dinner I put some light Tillamook sour cream on mine and it was pretty good.

Black Bean Turkey Chili

Total Time: 1 Hour
Preparation Time: Under 15 minutes
Serving Size: 6
Preparation Method: Stove-Top
Level of Difficulty: Easy


Ingredients
1 (20-ounce) package ground turkey
1 cup coarsely chopped onion
1 red bell pepper, cut into 1/4-inch cubes
2 cloves garlic, minced
2 jalapeño peppers, seeded and minced (optional) (I didn't use them)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon crushed red pepper flakes (optional) (I used them)
1/4 teaspoon ground cinnamon
2 (16-ounce) cans of low sodium whole tomatoes, drained and coarsely chopped (I used tomatoes that had  jalapeno peppers in them)
1 (16-ounce) can black beans, drained and rinsed
8 ounce tomato sauce
1/4 cup fresh cilantro, chopped (I didn't use this)
4 tablespoons low fat shredded Cheddar cheese (I didn't use this)

Directions
In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese.

Nutritional Content
Fat 2.5 grams
Carbs 23.0 grams
Protein 29.0 grams
Calories 220

--Tasha

Pizza

Who doesn't love pizza? I am not afraid to admit that I love pizza and I love cheese. Our friends, Paul & Brenda, own several Papa Murphy's in the Spokane area so needless to say we eat a lot of PM pizza! The other day Cam and I wanted to eat out, but it is hard to eat out and count calories at the same time. Kind of puts a damper on the whole eating out thing. Going through my Fatsecret account I realized the PM was one of the restaurants listed with nutrition content. I found out that I can still eat my favorite pizza just by changing it from original crust to their deLITE crust. What a great alternative! I listed several options below. Fatsecret is such a wonderful tool to have and it is great to be able to use my Fatsecret phone application when I am not home. It helps me to make better food decisions.

BBQ Chicken Pizza (1 slice)
Original
Fat 11.0 grams
Carbs 35.0 grams
Protein 17.0 grams
Calories 310

deLITE
Fat 8.0 grams
Carbs 17.0 grams
Protein 12.0 grams
Calories 181

Cheese Pizza (1 slice)
Original
Fat 10.0 grams
Carbs 27.0 grams
Protein 12.0 grams
Calories 250

deLITE
Fat 6.5 grams
Carbs 13.0 grams
Protein 7.5 grams
Calories 140

Hawaiian (1 slice)
Original
Fat 11.0 grams
Carbs 33.0 grams
Protein 15.0 grams
Calories 290

deLITE
Fat 7.0 grams
Carbs 15.0 grams
Protein 9.0 grams
Calories 160

--Tasha

Amazing Turkey Burgers

I love to cook a nice dinner on Sunday, it is almost relaxing and a great way to end the weekend. I make turkey burgers quite frequently, but love to experiment with different ways to add flavor to them. Turkey can be a little bland sometimes so you need to spice it up. My result this Sunday was the most amazing turkey burger I have ever made before, even Cam loved it.

Amazing Turkey Burgers (Makes 1 Burger)

4 oz of ground turkey (I used Foster Farms)
1 piece of bacon (I used Kirkland low-sodium)
1 whole wheat sandwich thin
1 laughing cow creamy swiss wedge
1 slice of cheddar cheese (I used Tillamook)

Form the turkey into a small patty and cook until meat is done. At the same time you can cook your slice of bacon. Place your sandwich thin in the oven on broil to heat up. When you take your sandwich thin out of the oven spread your laughing cow creamy sauce on one side of your sandwich thin. Once the turkey burger is done, cut your bacon into half and place on top of your burger. Put your cheddar on top of the bacon and melt. Place your turkey bacon cheese burger on your sandwich thin, and enjoy!

**If you are watching your carbs, you can cut out the sandwich thin. You can also use turkey bacon if you like**

Nutritional Content
Fat 23.0 grams
Carbs 23.0 grams
Protein 38.5 grams
Calories 430

--Tasha

Pineapple Pizza

This recipe is perfect for lunch or dinner. It was super fast to prep and yummy!

Pineapple Pizza

1 Whole Wheat Tortilla (I bought LaTortilla Factory Smart & Delicous Wraps)
2 TBSP BBQ Sauce
1/2 Cup Pineapple
1/4 Cup Mozzarella (I added 2 servings to mine, I love cheese!)
1 TBSP Parmesan (Optional)

Heat oven to 375. Spread BBQ sauce evenly over tortilla. Top with mozzarella and pineapple. Sprinkle the parmesan over the top and then pop into the oven. Bake for about 5-10 minutes or until the cheese is melted.

**You could always spice up the recipe and add your own ingredients. I am sure that it would be delicious with chicken, onions, or bell peppers**

Nutritional Content
Fat 9.0 grams
Carbs 36.0 grams
Protein 15.0 grams
Calories 220

--Tasha

BBQ Bacon Meatloaf

I made this for dinner on Tuesday and it was delish! It was a new recipe for me to try and I was really hoping that it turned out. I have never made a meatloaf with oatmeal in it before, but it was amazing. My husband even got a huge helping of seconds (that means it was REALLY GOOD!)

BBQ Bacon Meatloaf

Olive oil spray (I used Pam)
1 Cup chopped onion
4 Slices chopped turkey bacon (I used Kirkland Low-Sodium regular bacon)
2/3 Cup oatmeal (Uncooked)
1/2 Cup fat free milk
1 Lb extra lean ground turkey OR chicken (I used turkey because that is what I had)
2 Large egg whites, slightly beaten
1 Clove minced garlic
1 tsp worcestershire sauce
1/3 Cup BBQ sauce

**Serves 8**

Preheat oven to 350. Spray a 9 X 5 baking dish lightly with olive oil spray.
Over medium heat cook bacon and onions on stove top until the bacon is crisped and onions are tender. Once done remove allow to cool.

Using a mixing bowl, mix oatmeal and milk together and let sit for a couple of minutes until the oatmeal begins to soften. Add the cooled bacon & onion mixture to the oatmeal. Then add the ground turkey OR chicken, egg whites, garlic, and worcestershire sauce. Mix the ingredients until they are well combined.

Place the meatloaf mixture in your baking dish and and lightly spread the BBQ sauce over the top. Bake for about 30 minutes or until the meat is completely cooked through and no longer pink.

Cut meatloaf into 8 slices, serve, & enjoy!

Nurtrional Content
Fat 3.0 grams
Carbs 20.0 grams
Protein 35.0 grams
Calories 258

--Tasha