Tag Archives: Recipe

Mini Meat Loaves

 

A tangy Ketchup and Dijon Mustard Glaze helps the meat loaves bake to a golden brown and provides great flavor

5280711/2 cup ketchup
1-1/2 T Dijon mustard
1 pound ground sirloin
3/4 cup finely copped onion
1/4 cup seasoned breadcrumbs
1/2 t salt
1/2 t dried oregano
1/8 t black pepper
1 large egg, lightly beaten
Cooking spray

Preheat oven to 400 degrees.

Combine ketchup and mustard, stirring well with a whisk.  Reserve 1-1/2 tablespoons ketchup mixture.  Combine remaining ketchup mixture, beef and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.

Divide beef mixture into 4 equal portions.  Shape each portion into a 4 x 2-1/2 inch loaf, place loaves on a jelly roll pan coated with cooking spray.

Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf.  Bake at 400 degrees for 25 minutes or until done.

4 Servings (1 loaf) – 255 Calories, 27 g protein, 15 g carbs, 8 g fat, 944 mg salt

Veggie Pizza with Cauliflower Crust

Who doesn’t love PIZZA?  This recipe has a great balance of flavors, making it hard to believe that the crust is made with cauliflower, and an entire personal-sized pizza is only 350 calories.

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1 head cauliflower (about 3 lb.), roughly chopped
2 tsp. olive oil
1/2 cup sliced cremini mushrooms
1/2 cup sliced red bell pepper
1/2 cup thinly sliced fresh basil
1/4 tsp. freshly ground black pepper
1/8 tsp. kosher salt
3 cloves garlic, minced
2-1/2 oz. shredded part-skim mozzarella (about 2/3 cup)
2 large egg whites
1/2 oz. grated parmesan
1/2 cup thinly sliced seeded tomatoes
2/3 cup fresh baby spinach

Preheat oven to 375 degrees.  In a food processor, pulse half of cauliflower 10 to 15 times or until finely chopped (like rice).  Transfer to a parchment-lined baking sheet.  Repeat with remaining cauliflower.  Coat cauliflower with cooking spray.  Bake, stirring once, for 25 minutes.  Let cool.  Increase oven temperature to 450 degrees.

Warm a large skillet over medium-high heat.  Add 1 tsp. oil; swirl to coat.  Add mushrooms and bell pepper; sauté until tender, about 5 minutes.

Place cauliflower in a clean kitchen towel and squeeze until very dry.  In a large boawl, combine cauliflower, remaining 1 tsp. oil, 1/4 cup basil, 1/8 tsp. black pepper, salt, garlic, 2 oz. mozzarella, egg whites and Parmesan.  On a parchment-lined baking sheet, press mixture into two 8-inch circles.  Coat crusts with cooking spray.

Bake crusts until browned, about 20 minutes.  Remove from oven; top evenly with mushroom mixture, tomatoes, spinach, remaining 1/4 cup basil, remaining 1/8 tsp. black pepper and remaining mozzarella.  Bake until cheese melts, about 7 minutes.

2 Servings, 350 Calories per serving. 16 g fat, 11 g fiber, 26 g protein, 658 g sodium

Prawn Tacos with Mango Salsa and Cabbage Slaw

Try these healthy tacos — this recipe will definitely bring rave reviews!

Image1-1/2 lb. frozen medium prawns (precooked)
6 corn tortillas
3 T taco seasoning
1 T olive oil
1/2 c white wine
Cooking Spray
Lime wedges and cilantro (garnish)


Defrost prawns and remove tails. Place in shallow dish with wine and sprinkle with taco seasoning. Marinate for about 1 hour. Drain prawns thoroughly. Sauté in olive oil until just cooked, do not overcook.

Mango Salsa (or, use Trader Joe’s Mango Salsa)
2 ripe mangoes, chopped
2 green onions, chopped
2 T chopped red bell pepper
2 T chopped cilantro
1 tsp rice vinegar
1/8 tsp crushed red pepper (optional)

Mix all ingredients and set aside.

Cabbage Slaw
1/2 head of white or red cabbage, shredded, or 1/2 bag shredded cabbage
3 T low fat Caesar dressing
1/2 tsp pepper
1 T rice vinegar

Mix all ingredients and set aside.

Tacos (1 or 2 tortillas each)
Lightly coat a pan with cooking spray and cook each tortillas on both sides until toasty warm.
Place 2 T of slaw in tortilla topped with 2 T mango salsa
Add prawns. Garnish with lime wedges and cilantro.

6 Servings – Counts as 1 bread, 3 proteins, 1 vegetable, 1 fruit, 1/2 fat

Protein Pancakes

With a prep time of about 20 minutes and under 300 calories per serving, these light and moist pancakes are topped with juicy peach slices.
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3 eggs, separated
1 Cup part-skim ricotta cheese
1/3 C lowfat milk
1/2 C all-purpose flour
2 t sugar
1/2 t baking powder
1/4 t salt
Cooking Spray
2 peaches, peeled and thinly sliced
Warm honey (optional)

In a food processor or blender, combine egg yolks and ricotta.  Whirl until blended.  Add milk, flour, sugar, baking powder, and salt; whirl until mixture is well combined.  In a large bowl, beat egg whites until stiff, moist peaks form; gently fold in batter.

Preheat a griddle or wide frying pan over medium heat; spray with cooking spray.  Using about 1/4 cup for each pancake, pour batter onto hot griddle.  Cook until tops of pancakes are bubbly and appear dry; turn and cook other sides until browned.

Top pancakes with peach slices; drizzle with honey if desired.  Makes about 1 dozen 4-inch pancakes.

6 Servings:  157 Calories (plus 60 calories with 1 T honey), 9g Protein, 16 g Carb, 6 g Fat, 175 mg Sodium

 

Lettuce Wraps

Continuing the Trimm-Way series of recipes taking about 20 minutes with 300 calories or less per serving . . . Lettuce wraps make a terrific appetizer or light entree — Enjoy!

Image1 pound ground turkey
1/2 package of low sodium taco seasoning
1 Cup grated Pepper Jack Cheese
1/2 C lite sour cream
1/2 C salsa
8 large lettuce leaves

Brown the turkey and add 1/2 package of taco seasoning.
Divide the meat mixture evenly among the 8 lettuce leaves.
Top each with 2T grated cheese, 1T lite sour cream and 1T salsa

4 Servings: 290 calories

Quick Albondigas Soup

Try Trimm-Way’s easy recipe for Meatball Soup — healthy, and low calorie, and delicious!  

ALBONDIGAS SOUP
010e85e8e0e11d1960ecbedf038097056 Cups Chicken Broth (preferably from cartons rather than canned)
3/4 C Salsa (preferably fresh), pureed
1 C peeled ad diced Potatoes
1 C peeled and diced Carrots
1 C diced Celery
1/3 C chopped fresh Cilantro
20 turkey or vegan frozen meatballs

Heat Chicken Broth in a large saucepan. Add pureed salsa and simmer for 20 minutes. Add vegetables, cilantro, meatballs and salt. Cook until vegetables are tender, about 10 minutes.

5 Servings (2 cups soup with 4 meatballs): 270 calories  

For those cooks who prefer ‘homemade’, here’s the recipe for turkey meatballs:

TURKEY MEATBALLS
1 lb. ground turkey
1/2 C cooked rice
2 T chopped fresh mint
1 T minced fresh garlic
1/3 C breadcrumbs
1/4 C minced yellow onion
1 Egg
1/2 t salt

Preheat oven to 325. Lightly coat baking sheet with olive oil. Combine all ingredients in a large bowl, mix well. Portion about 2 tablespoons (about 1 ounce), and form into a ball with wet hands. Place on baking sheet and bake for 12 to 15 minutes until cooked through. Do not overcook.

Flat Out Pizza

Trimm-Way has some new recipes which take only about 20 minutes with 300 calories or less per serving.  First of all, who likes Pizza?  

FLAT OUT PIZZA
Image 1 Flatout® Thin Crust Flatbread
1/4 C Pasta Sauce
1/4 C Grated Mozzarella Cheese
5 Slices Lite Salami
(Optional) Chopped Veggies such as tomatoes, green onions, baby spinach, mushrooms, fresh basil

Preheat oven to 475 degrees. Place Flatout Flatbread on a cookie sheet and spread ingredients evenly. Bake for 10 minutes, or 12 minutes for crispier crust.

Calories: 295 (255 calories without vegies)

Pumpkin Cheesecake

imagesCRUST:
1-1/4 C ginger snaps, crushed
2 T brown sugar
3 T margarine, melted
1 T water
Pam Cooking Spray

Preheat oven to 375 degrees. Combine ginger snaps, brown sugar and margarine.  Add only enough water to moisten mixture.  Pat into 8” springform pan, sprayed with Pam.  Bake for 8 to 10 minutes.  Cool.

FILLING:
2 C lowfat ricotta cheese
1 egg
3 egg whites
2/3 C lowfat buttermilk
1/2 C sugar
3/4 C cooked or canned pumpkin
1 t vanilla extract
1 t cinnamon
1/2 t each allspice, nutmeg, ginger

Combine ricotta cheese, egg and egg whites in a food processor or blender until smooth.  Add remaining ingredients and process until well blended.  Pour into prepared crust.  Bake at 375 degrees for 50 to 60 minutes.  Cool to room temperature.  Chill 8 hours or overnight before serving.

8 Servings:  178 calories

Asian Chicken Kabobs

Delicious served with 1/2 cup quinoa & chopped kale mixture, and can also be used as an appetizer. For extra zing, use sesame oil infused with chili pepper.
Image - Version 2
Marinade:
1/2 C rice vinegar
2T sesame oil
4 t reduced-sodium tamari
1 C pineapple juice concentrate
1/2 t ground ginger
1 t minced fresh garlic

Kabobs:
1 lb. boneless skinless chicken breast
1 medium yellow bell pepper
1/2 red onion
8 cherry tomatoes, washed
8 medium mushrooms, washed
8 wooden skewers

Combine marinade ingredients in shallow backing dish and mix well. Soak wooden skewers in water 10 to 15 minutes.

Cut peppers and onions into 1”x1” pieces and set aside.  Cut chicken into 1-oz. cubes.

Alternately skewer vegetables and chicken, placing 2 pieces of each vegetable and 2 cubes of chicken on each skewer.

Place kabobs in marinade, turn to coat evenly.  Marinate covered for 2 hours in the refrigerator, turning occasionally.

Transfer kabobs to grill or broiler and discard marinade.  Cook for 3-4 minutes on each side or until cooked through.

4 Servings (2 Kabobs): 340 Calories, 39 g Carb, 6 g Fat, 32 g Protein, 277 mg Sodium

Mahi Mahi with Mango Salsa

mahi mahi1/3 cup orange juice
1 T olive oil
1 lb. Mahi Mahi, cut into 4 equal fillets

Mango Salsa:
1 medium mango, skinned and chopped
1/4 cup diced tomato
2 T chopped red onion
2 T diced green chiles
1 T chopped fresh cilantro

Preheat grill or broiler.

In a shallow glass bowl, combine orange juice and olive oil.  Add fish and marinate for 10 to 15 minutes.  In a small bowl, combine mango, tomato, onion, green chili and cilantro. Set aside.

Grill or broil fish 3 to 5 minutes on each side or until just cooked.  Serve each fillet with 1/4 cup mango salsa.

4 Servings:  140 Calories, 10 g Carb, 3 g Fat, 21 g Protein, 79 mg Sodium