Saturday, December 31, 2011


I know there are alot of healthy meatloaf recipes out there, but I came up with this one.  Its choked full of veggies and alot of mushrooms that take the place of the meat!
  • 1/2 pound Jennie o ground turkey breast
  • 1 cup finely chopped mushrooms
  • 1/4 cup minced onions
  • 1/4 cup finely diced red, green or yellow peppers
  • 1/4 cup shredded carrots
  • 1/2 cup panko bread crumbs
  • 1/4 cup lowfat milk
  • 2 cloves garlic, finely minced
  • 4 Tblsps chili sauce, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tblsp honey
       Add all the ingredients except the honey and 2 Tblsps of the chili sauce in a large bowl in the order given, and mix by hand gently until the ingredients are well incorporated.  Mound in a meatloaf pan and bake at 400 degrees for 30 minutes.  Mix the honey and 2 tblsps of chili sauce and spread over top the meat loaf.  Bake an extra 20 minutes.
      This meat mixture can also be stuffed into peppers for a hardy healthy stuffed pepper or rolled into cabbage leaves and cooked in the crock pot for healthy stuffed cabbage.  We have tryed it many ways and it always comes out delish!  ENJOY!



     We love quiche, who doesn't, we just don't like the calories that go with quiche.  I put my thinking cap and cooking knowledge to work and came up with this Healthy pared down version.

    • 1 sleeve rye crisp crackers
    • 1 Tblsp flour
    • 1/2 tsp garlic powder
    • 1/8 tsp pepper
    • 2 tblsp lowfat sour cream
    Process crackers in a food processor until crumbly. Add flour, pepper and garlic powder and pulse for a few seconds.  Add the 2 Tblsp of sour cream and pulse until well incorporated.  Spray a rectangle 7x11 pan and press crumbs to bottom of pan.  Bake for 10 minutes at 400 degrees.

    • 4 oz sliced mushrooms
    • 1/2 of a 16 oz bag frozen spinach, thawed, rinsed and squeezed
    • 1 cup cooked ham
    • 1 cup egg beaters
    • 2 cups lowfat milk
    • 1/4 cup grated Parmesan cheese
    • 1 Tblsp corn starch
    • 3 wedges lite Swiss laughing cow cheese. broke into small chunks
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/8 tsp black pepper
     Mix all ingredients in a medium bowl and pour gently into crust and spread evenly.  Crust will move up the sides slightly.  Bake at 400 degrees for 35 minutes.  Let stand 10 minutes before serving.
    * this recipe can be doubled to make a 9x13 pan
    *The 7x11 pan can feed 4 people easily, just cut into 8 pieces, 2 pieces each.


    Thursday, December 29, 2011


      Id have to say this has got to be the best comfort food there is!  With a little looking we came up with this tasty healthy recipe by Ellie Krieger that we enjoy on a regular basis!


    • Cooking spray
    • 1 pound elbow macaroni
    • 2 (10-ounce) packages frozen pureed winter squash
    • 2 cups 1 percent lowfat milk
    • 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
    • 2 ounces Monterey Jack cheese, grated (about 2/3 cup)
    • 1/2 cup part-skim ricotta cheese
    • 1 teaspoon salt
    • 1 teaspoon powdered mustard
    • 1/8 teaspoon cayenne pepper
    • 2 tablespoons grated Parmesan
    • 2 tablespoons unseasoned bread crumbs
    • 1 teaspoon olive oil


    Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

    Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

    Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

    Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.