Monday, April 23, 2012
Easy Turkey Meatloaf (Edited By Jenny) Original recipe from www.sweettreatsmore.com
What you will need:
2 pounds ground turkey
1/2 onion chopped
1 cup 1% milk
1 1/3 cup dried bread crumbs (you CAN use italian bread crumb flavor but I used plain because there is 50 % less sodium in it!)
salt & pepper
Sauce (MAKE THIS ITS DELISH)
3 tbs brown sugar
3 tbs honey mustard
1/3 cup ketchup
How to make it:
1. Preheat oven to 350*
2. In a bowl combine turkey, egg, onion, milk, bread crumbs, salt. (using your hands to mix works best! Just make sure they are clean :)
3. Put mixture into a meatloaf pan or a flat pan. Just form the meat with your hands into a meatloaf shape.
4. In a seperate bowl combine brown sugar, mustard, and ketchup. Pour over the top of the meatloaf, evenly. Sprinkle a little bit of brown sugar over sauce.
5. Make about 1 hr- 1 hr 30 mins depending on your oven. Check middle to make sure it's not pink. I'm sure there is an easier way but I literally just cut a slice out of the middle of loaf to check.
**I would recommend making an extra serving of this cause to use on meatloaf after it's cooked! The sauce really made this amazing***
Thursday, April 19, 2012
I've always struggled with burn out. Whether it be from exercise or eating healthy. What I mean by this is that I always get SO energized and motivated after a long hiatus from being good to my body that I over do it. Anyone else do the same? I will get on the elliptical like 5 times a week, feel great, and then all of the sudden I just feel I can't do it anymore. Or, I will try a diet, record my food, and after a period of time it hits me that I am exhausted and miserable from doing both. How do YOU make this a LIFESTYLE? As opposed to a bleep in time, hobby, or experiment. What does "moderation" mean to you? What's too little and what's too much?
I have been away from sparkpeople for a while. While I was away I gained 10 pounds back which is not horrible but I am one of those people that it takes A LOT to get a few pounds off. So 10 is disheartening. I want to do this the "right" way so that I do not get burned out and want to give up. Need advice! Thank you in advance.
Wednesday, April 18, 2012
It's hard to figure out why sometimes we avoid the things that are the absolute best for us! Whether it be healthy food, exercising, or this website ha! The results are always what keeps me coming back to all three of those. I have not visited sparkpeople for a few months but I'm looking forward to getting back into eating healthy, trying new recipes on here, and meeting people that are on the same journey I am.
I've continued to love to cook! Below is the last thing that I made. I took a Kraft recipe and edited it to be healthier and more tasty. You are welcome to try! There are so many different variations of Chicken salad that you can do. This is just the one that I personally like....
-2 cups cooked chicken, shredded (I used Tyson white meat CANNED.....2 cans). Just drain before adding too bowl. Use form to cut up chicken to make chunks smaller.
-Handful of chopped Grapes
-1/2 small box raisins
-1 Tablespoon lemon juice
-Salt and pepper to taste
-3/4 cup LIGHT mayonnaise
-2 hard-boiled eggs, chopped (optional! It tasted great either way)
1. Mix chicken, grapes, raisins, lemon juice, salt and pepper.
2. Add light Helmans mayonnaise, mix well.
3. Fold in chopped eggs, blending throughout.
4. Serve on bread or eat plain.
NOTE: To boil an egg boil water with some salt in it on high. Then put eggs in water for around 15 mins. To tell if they are done take out and spin. If you spin them and then stop them and they do not continue to spin they are done.
I also made a Kraft EASY Fluffy Cheesecake. The key with this is to eat it in small portions because although it has LIGHT cream cheese in it....it's still cream cheese :)
EASY CHEESE CAKE
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese 1/3 the fat, softened
1/3 plus (I added a small bit extra since Splenda was in place of sugar)
1tub (8 oz.) Light COOL WHIP Whipped Topping, thawed
1HONEY MAID Graham Pie Crust (6 oz.)
BEAT cream cheese and sugar in medium bowl with whisk until well blended. Stir in COOL WHIP. Spoon into crust.
REFRIGERATE 3 hours or until set.
Hope you enjoy these! They were REALLY GOOD!
Friday, November 11, 2011
TACO CHICKEN CHILI
PICTURE above is off of www.skinnytaste.com website. This turned out SO good. I only had to cook my Taco Chili in Crock pot about 5 hours on HIGH. I did make 5 minute rice seperately and mixed it in with chili. Added a bit of cheese on top. HEAVENLY.
Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 Size: 1 1/4 cups Old Points: 3 pts Points+: 5 pts
Calories: 203.7 Fat: 1.4 g Carb: 33.3 g Fiber: 10.0 g Protein: 16.9 g
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional I Ommitted)
1/4 cup chopped fresh cilantro
***5 Minute Rice or Other brand of Rice to cook seperately. Mix it in with crock pot chili when it is done if desired***
1.Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
2.Place chicken on top and cover.
3.Cook on low for 10 hours or on high for 6 hours (mine took 5 hours on high so watch yours)
4. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
5.Top with fresh cilantro.
6.Also try it with low fat cheese and sour cream (extra points).
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