Weeknight Favorite: Low Calorie, Low-Fat Awesome Tasting Greek-Style Meatloaf
November 29, 2009
Now that Thanksgiving is over, I thought you might want to get back to some lighter weeknight fare. This meatloaf is amazing, and only 142 calories and 4 grams of fat per serving. I developed it for Laura’s Lean Beef Company, and it’s a hit. If you don’t like meatloaf, but you like feta cheese, Greek seasonings and herbs, you will love this dish. This recipe makes two meat loaves, so you can freeze one or give one to a friend. I gave my extra to my friend tennis friend, Heidi. She told me that she didn’t really like beef in recipes. When she tried it, she said that I changed her entire mind-set. When you make this recipe, you will see what I mean.
Greek-Style Meatloaf
Prep:
15 minutes
Cook:
1 hour, 10 minutes
Yield:
12 servings
Ingredients
2 pounds lean ground round
1 cup diced onion
1/2 cup panko breadcrumbs
1/2 cup reduced-fat crumbled feta cheese
3 tablespoons chopped fresh parsley
2 egg whites
1 teaspoon dried oregano
1 teaspoon Greek seasoning
2 (8-ounce) cans tomato sauce, divided
Cooking Spray
1 cup diced onion
1/2 cup panko breadcrumbs
1/2 cup reduced-fat crumbled feta cheese
3 tablespoons chopped fresh parsley
2 egg whites
1 teaspoon dried oregano
1 teaspoon Greek seasoning
2 (8-ounce) cans tomato sauce, divided
Cooking Spray
Preparation
1. Combine beef, onion, panko, feta, parsley, egg whites, oregano, Greek seasoning, and 1 can tomato sauce in a large bowl, mixing well. Place into 2 (9- x 5-inch) loaf pans coated with cooking spray and shape into loaves.
2. Bake at 350F for 1 hour or until done. Top both meatloaves with remaining tomato sauce and cook 10 minutes more. Serve immediately.
2. Bake at 350F for 1 hour or until done. Top both meatloaves with remaining tomato sauce and cook 10 minutes more. Serve immediately.
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Healthy Thanksgiving or Christmas Side Dish: Marinated Broccoli and Cauliflower
November 22, 2009
Yesterday I was a presenter in Wetumpka, Alabama at “Gathering at the River”, a Cookbook Fair and Tasting. This was a fundraiser for Trinity Episcopal Church. I had a great time and met some fabulous, sweet people who loved my book, recipes and Ingredients, Inc. t-shirts. We talked a lot about Thanksgiving, and a few asked me for some low-fat, healthy Thanksgiving and Christmas side dish ideas. This recipe for Marinated Broccoli and Cauliflower is a great one and is so easy to prepare. Thanks to everyone who attended! Hope you like this recipe.
Marinated Broccoli and Cauliflower
Prep:
15 minutes
Cook:
5 minutes
Yield:
6 servings
Ingredients
1 large head cauliflower, cut into small florets
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
Preparation
1. Bring a medium pot of water to a boil. Working in batches, blanch cauliflower and broccoli until just tender, about 5 minutes. Drain and transfer to a bowl.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
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Traditional Thanksgiving Dressing with a Southern Twist: Biscuit-Cornbread Dressing
November 15, 2009
Every year, I make cornbread dressing for Thanksgiving, which usually takes place at my house. Last year, one of my favorite friends told me that their mom makes her cornbread dressing with the combination of cornbread and biscuits: Biscuit-Cornbread Dressing. I was so excited to try it and of course, I was wowed at the results. It was awesome, really southern, and everyone loved it! My kids request it anytime they want pure southern down-home comfort food and are looking forward to having it again this Thanksgiving.
Note: If you don’t have the time to make your own cornbread and biscuits, use store-bought or packaged cornbread or frozen biscuits. You will need 3 cups of cornbread and 3 cups of biscuits.
Biscuit-Cornbread Dressing
Prep:
25 minutes
Cook:
35 minutes
Yield:
12 to 16 servings
Ingredients
Classic Cornbread:
2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons butter or margarine, melted
10 prepared biscuits, crumbled (about 3 cups) (I used frozen "Southern style" biscuits)
1 large onion, diced
4 stalks celery, diced
1/3 cup finely chopped fresh sage
2 eggs, lightly beaten
4 cups low-salt, fat-free broth, undiluted
1 teaspoon freshly ground pepper
2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons butter or margarine, melted
10 prepared biscuits, crumbled (about 3 cups) (I used frozen "Southern style" biscuits)
1 large onion, diced
4 stalks celery, diced
1/3 cup finely chopped fresh sage
2 eggs, lightly beaten
4 cups low-salt, fat-free broth, undiluted
1 teaspoon freshly ground pepper
Preparation
1. Heat a large greased cast-iron skillet in a 425F oven 5 minutes. Combine first 6 ingredients in a large bowl. Make a well in center of mixture.
2. Stir together buttermilk, egg, and butter; add to dry ingredients, stirring just until moistened. Pour cornmeal batter in hot skillet. Bake at 425F for 25 minutes or until golden. Remove from pan immediately. Crumble cornbread into a large bowl;
3. Crumble cornbread and biscuits into a large bowl; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
2. Stir vegetables, eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
2. Stir together buttermilk, egg, and butter; add to dry ingredients, stirring just until moistened. Pour cornmeal batter in hot skillet. Bake at 425F for 25 minutes or until golden. Remove from pan immediately. Crumble cornbread into a large bowl;
3. Crumble cornbread and biscuits into a large bowl; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
2. Stir vegetables, eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
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Kid Favorite Dessert: Easy Funnel Cakes
October 13, 2009
My oldest son, Alec, is running cross country this season which is quite the challenge. He runs 5 days a week after school (2 to 5 miles) and has a track meet almost every weekend. It’s quite impressive for a 12-year-old. At most of the meets, they sell funnel cakes so he has been begging me to come up with an easy recipe to make funnel cakes at home. We worked together to create this simple Funnel Cake recipe, and it’s really pretty tasty. I tried to make it as low-fat as possible.
Easy Funnel Cakes
Prep:
10 minutes
Cook:
6 minutes
Yield:
2 to 4 servings
Ingredients
1 cup all-purpose flour (or whole wheat flour)
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
Preparation
1. Combine flour, baking powder and salt in a small mixing bowl, stirring well.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
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Holiday or Anytime 15 Minute Appetizer: Cheddar-Maple and Pecan Log
October 07, 2009
Today, I am in Madison Wisconsin for a Wisconsin Cheese Media tour. I get to tour about 8 different cheesemakers around the area while tasting fabulous cheeses, attending a Fondue lunch as well as an award winning Cheese and Beer Pairing reception. I thought I would feature a simple cheese appetizer that my family loves in honor of the amazing Wisconsin Cheese. It’s so easy and wonderful for this time of year or as the holidays near (Halloween, Thanksgiving or Christmas), and my kids love it!
Also, I will also be featured on NBC 13 Daytime Alabama at 11:30 a.m on Thursday cooking a simple Slider recipes so check it out. I know-busy week.
Cheddar-Maple and Pecan Log
Prep:
15 minutes
Yield:
8 to 10 servings
Ingredients
1 (8-ounce) package light cream cheese, softened
3 tablespoons maple syrup
1 1/2 cups grated Wisconsin Cheddar
1/2 cup ground pecans
3 tablespoons maple syrup
1 1/2 cups grated Wisconsin Cheddar
1/2 cup ground pecans
Preparation
1. In a bowl beat cream cheese with a wooden spoon until creamy. Beat in maple syrup. Stir in grated cheese. Cover and chill 10 minutes.
2. Form cream cheese mixture into a log. Spread half the ground pecans on a piece of waxed paper, roll cheese log in nuts, then sprinkle with remaining ground nuts, coating all sides of the log. Wrap in waxed paper and chill for several hours. Serve with assorted crackers.
2. Form cream cheese mixture into a log. Spread half the ground pecans on a piece of waxed paper, roll cheese log in nuts, then sprinkle with remaining ground nuts, coating all sides of the log. Wrap in waxed paper and chill for several hours. Serve with assorted crackers.
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Dinner Under 30 Minutes or Football Game Day Delight: Pizza Romano
September 23, 2009
I love to serve Pizza Romano for a quick weeknight dinner or even for weekend football game fare. There’s some great SEC football games this Thursday night and this weekend, so I thought I would offer up something that’s truly simple, low-fat and delicious. I love to use Laura’s Lean Beef for the beef in this recipe. Good luck to your favorite teams!
Pizza Romano
Prep:
15 minutes
Cook:
15 minutes
Yield:
6 to 8 servings
Ingredients
3/4 pound lean ground beef (I love Laura's Lean)
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated or packaged pizza crust (I like Mama Mary's)
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated or packaged pizza crust (I like Mama Mary's)
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
Preparation
1. Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
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Simple Baby Back Ribs
August 26, 2009
Birmingham Alabama is a great place for ribs. I always cook my baby back ribs on the grill, so when I was asked to create a recipe for wintertime and indoors, I was a little nervous. These Chipotle Baby Back Ribs came out great. The Baja Chipotle Marinade is awesome, and these ribs fell of the bone. These are so easy that anyone can make them.
Easy Chipotle Baby Back Ribs
Prep:
15 minutes
Cook:
1 hour
Yield:
4 servings
Ingredients
4 lb. baby back pork ribs
2 tbsp. ground cumin
2 tsp. chili powder
1 (12-oz.) bottle “Baja Chipotle Marinade"
1 cup plain barbecue sauce
1 tbsp. fresh lime juice
2 tbsp. ground cumin
2 tsp. chili powder
1 (12-oz.) bottle “Baja Chipotle Marinade"
1 cup plain barbecue sauce
1 tbsp. fresh lime juice
Preparation
1. Heat oven to 400F. Place ribs in a single layer in a lightly greased roasting pan.
2. Combine cumin and chili powder in a small bowl, mixing well. Rub cumin mixture over ribs.
3 In a separate bowl, combine Baja marinade, barbecue sauce and lime juice, mixing well. Cover both sides of ribs with marinade mixture, coating evenly. Let stand 10 minutes.
4. Roast ribs, uncovered, at 400F for 1 hour, flipping once after 30 minutes and basting occasionally. Remove and let rest, covered for 10 minutes.
2. Combine cumin and chili powder in a small bowl, mixing well. Rub cumin mixture over ribs.
3 In a separate bowl, combine Baja marinade, barbecue sauce and lime juice, mixing well. Cover both sides of ribs with marinade mixture, coating evenly. Let stand 10 minutes.
4. Roast ribs, uncovered, at 400F for 1 hour, flipping once after 30 minutes and basting occasionally. Remove and let rest, covered for 10 minutes.
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Three Ingredient Peanut Butter Milkshakes
August 16, 2009
We have been on a huge milkshake kick at my house lately. Every night we take our favorite flavor ice cream and blend it up with skim milk, a touch of chocolate syrup and our favorite topping. I made this for NBC 13 Daytime Alabama coming up to air September, but Brooke Smith called me after the shoot and made these milkshakes that night.
Peanut Butter Milkshakes
Prep:
5 minutes
Yield:
4 servings
Ingredients
2 cups skim milk
6 cups peanut butter ice cream
3 tablespoons chocolate syrup
Shaved chocolate (optional)
6 cups peanut butter ice cream
3 tablespoons chocolate syrup
Shaved chocolate (optional)
Preparation
1. Combine first 3 ingredients in an electric blender. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. Pour drink into large glasses with a straw. Garnish with shaved chocolate, if desired.
One Response to “Three Ingredient Peanut Butter Milkshakes”
Betty says:
August, 20 2009at 05:01 pm
Beautiful , yummy site-love the pictures! Thank you! Betty
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Easy Peach Cobbler with Steel Cut Oats Topping
July 06, 2009
If you ever get the chance to try Chilton County peaches from Alabama, you’ll relish in their fabulous juicy fresh taste. We had a basket of fresh peaches so I decided to make a simple cobbler with ingredients I had on hand. I love oatmeal in my cobbler toppings, but all I had was steel cut oats. It worked great! Serve with vanilla ice cream or whipped cream for an added touch.
Easy Peach Cobbler
Prep:
20 minutes
Cook:
30 minutes
Yield:
Yield: 4 servings
Ingredients
41/2 cups peeled and sliced fresh peaches
1/2 cup plus 3 tablespoons dark brown sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2/3 cup steel-cut oats (or regular oats)
4 tablespoons butter, cut into small pieces
1/2 cup skim milk
Brown sugar for topping
1/2 cup plus 3 tablespoons dark brown sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2/3 cup steel-cut oats (or regular oats)
4 tablespoons butter, cut into small pieces
1/2 cup skim milk
Brown sugar for topping
Preparation
1. Combine peaches, 1/2 cup brown sugar, cinnamon and vanilla in a lightly greased 11/2-quart baking dish. Bake at 425F for 10 minutes.
2. Combine flour, oats and remaining 3 tablespoons brown sugar in a medium mixing bowl. Cut in butter with a pastry blender; add milk and combine until it forms a soft dough. Dollop spoonfuls on top of peach mixture. Bake for 20 minutes or until lightly browned.
2. Combine flour, oats and remaining 3 tablespoons brown sugar in a medium mixing bowl. Cut in butter with a pastry blender; add milk and combine until it forms a soft dough. Dollop spoonfuls on top of peach mixture. Bake for 20 minutes or until lightly browned.
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Healthy and Quick Chicken-Rice Soup
January 14, 2009
After I posted my chowder recipe yesterday, my friend, Kevin, (who is a well known physical therapist for professional athletes) asked me for a recipe for Chicken and Rice Soup without cream. Kevin eats healthier than most people I know. He eats salmon at least three times a week and has an incredible palate for food. So, when I decided to develop this Chicken and Rice Soup recipe, I really had to think it out carefully with the healthiest ingredients. This soup is filled with fresh vegetables, fresh herbs, low-fat and low-sodium chicken broth, lean chicken, and a mixture of brown, wild and white rice. It takes less than 45 minutes to prepare, and it’s the ultimate way to feed the soul whether you’re under the weather or not.
Healthy Chicken Rice Soup
Prep: 15 minutes
Cook: 30 minutes
Yield: 6 to 8 servings
Ingredients
11/2 cups diced carrots
11/2 cups diced celery
1 cup diced onion
1 cup diced leeks
1 tablespoon olive oil
Vegetable cooking spray
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1/4 teaspoon freshly ground pepper
8 cups organic low-sodium, fat-free chicken broth
1 cup rice blend mix of white, brown and wild rice, uncooked
21/2 cups cooked chopped chicken (I used white meat only from rotisserie chicken)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
Preparation
1. Saute first 4 ingredients in a hot oil in a large lightly greased Dutch oven over medium-high heat 3 to 5 minutes or until vegetables are tender. Add garlic, mushrooms and pepper; saute 1 more minute. Add chicken broth; bring to a boil. Add rice, stirring well. Cover, reduce heat and cook 15 to 20 minutes. Add chicken and cook 5 to 10 minutes more or until heated through. Stir in parsley and thyme before serving.
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limeandlemon says:
January, 14 2009at 11:44 am
i am a soup lover .. and this soup is perfect... really nice post ... Laila ... http://limeandlemon.wordpress.com
alisonlewis says:
January, 14 2009at 01:00 pm
Thanks! I appreciate it, Alison
alisonlewis says:
January, 14 2009at 01:42 am
Jill, I love the idea of celery root! I would have preferred my own stock, but time was short as always with my 3 kids. Thanks for your comment though and if you have camera questions, I will attempt to answer them!
Jill, The Veggie Queen says:
January, 14 2009at 01:36 am
I must have conjoined with you in some outer planetary way as I made an incredibly similar soup for my husband last night. And if I knew how to get my camera to work (that's another story and project), you'd see that.
No mushrooms in mine because he hates them. I used celery root and not celery, and made the whole thing in the pressure cooker so it makes its own stock. He said that it was delicious.
I don't eat chicken so I'll take his word for it.
Let's see what's next...
Heather Anthony says:
January, 14 2009at 01:33 am
Alison, it is so hard to find a chicken and rice soup recipe without cream! Thanks! I'm trying it this week....
alisonlewis says:
January, 14 2009at 01:35 am
Heather,
I promise! It's delicious! My kids went NUTS!!!!