| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Grains |
|
Beef, Meatloaf, Eat-lf |
6 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 3/4 |
c |
Finely chopped red bell pepper |
| 1/2 |
c |
Finely chopped fresh cilantro leaves |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
lb |
Extra lean ground beef – 10%fat |
| 8 |
oz |
Prepared polenta; see pantry note |
| 3/4 |
c |
Corn kernels; drained |
| 1/2 |
c |
Tomato salsa |
| 1/4 |
c |
Egg substitute; or one-large |
| 1/4 |
c |
Tomato salsa; approximately |
|
|
SIDE DISHES |
| 3 |
c |
Potatoes; sliced and boiled |
| 3 |
c |
Cooked lima beans |
| 3 |
c |
Applesauce; unsweetened |
INSTRUCTIONS
VEGETABLES
SEASONINGS
MAIN INGREDIENTS
OPTIONAL TOPPINGS
Heat oven to 350F. Have ready a 13 x 9-in. baking dish and larger roasting
pan.
PANTRY NOTE: Prepared polenta can come in 12 and 16-oz ounce chubs. Remove
what's needed for this recipe and cut it into 1/4-inch cubes. Chubs may be
kept in the refrigerator for about 5 days.
Coat a large nonstick skillet with vegetable oil spray. Add vegetables and
saute until slighty browned. Let cool. Stir in Seasonings and Main
Ingredients. Shape mixture, in baking dish, allowing a 1/2 inch gap between
the loaf and the pan. Set dish in roasting pan and add Topping. Place in
oven; add boiling water to come halfway up sides of baking dish. Bake until
center of loaf registers 160F on an instant-read thermometer. Remove dish
from roasting pan. Drain if necessary. Let loaf stand 5 minutes before
slicing.
RECIPE NOTES: Meatloaf with 1 large egg: 262 cals, 12g fat (41% cff). Mail
from kitpath@earthlink.net 11/17/98, menu suggested in a photogragh.
Recipe by: Woman's Day 9/98 : Christine Makuch (Healthy Cook)
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 17, 1998, converted
by MM_Buster v2.0l.
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