Mini Update and Sept. Food Pen Pal

Happy Monday! Today is the reveal of my Food Pen Pal package and also I'd like to update everyone on what's going on in my life. As you can tell, I haven't been posting as much lately. Part of it is because I am so busy with my baby boy, but also a few other things. I thought I was going to be moving to another state, so I spent a whole week researching the area, movers, etc. It was going to be an immediate move - meaning I had 3 weeks to get everything together, so I was trying to crunch everything as quickly as I could. Well, it turns out it isn't happening, so that weight is lifted off of me. Also I started working last week and I'm still trying to get used to my new schedule. Finding a routine with breastfeeding/pumping, working, spending time with my family, keeping house and cooking is pretty overwhelming. I'm starting to get into the swing of things, but I think in another 2 weeks, I should have it down. I'm hoping that by the beginning of November that I'll be back and posting regularly on the blog (2-3 times a week). I want to thank all of you for your support and understanding. 

My son is going to be 12 weeks tomorrow and I can't believe how quickly time has flown by! It's been an amazing time so far and I couldn't imagine not being a mother at this point. I don't know how I got by! Jared is already holding up his head, cooing and reaching for mommy when he needs love. He's over 13lbs and over 2ft tall already, he's such a big boy. I'm so lucky to have such an awesome son.  

Sept. Food Pen Pal! 

I received the most amazing package this month from Valerie of That's What We Did! She sent me a lovely variety of spicy and sweet items. She also sent me an awesome recipe to make Spicy Chocolate Clusters using the granola and spicy peanut butter that she sent. They sound like they'd be great to make and take to work. I'll post pictures and the recipe once I get a chance to make them (or you can check out her post here).

Here's a breakdown of what was in the box:

• Vanilla Almond Granola
• Hot & Spicy Peanut Butter
• Peach Salsa
• Cherry Almond Fruit & Nut Bar
• Chipotle Chili Powder
• Cranberry Balsamic Vinegar
• Sea Salt Dark Chocoalte
• Chipotle Chili Dark Chocolate

As most of you know, I love spicy foods and I love peanut butter. Well I got both in one jar! Spicy Peanut Butter!!!!! It's so awesome, especially with jalapeno pepper jelly. It the new Laurie's PB & J. It's made locally to where Valerie is from (Ohio), which makes me so happy. I love trying local foods from different areas. Following the spicy theme - I also received a delicious piece of chipotle chocolate, which was enjoyed with a nice cup of coffee. Absolutely heavenly :) 

I actually served some of the peach salsa yesterday during the football game with some blue corn chips. It's really balanced and tasty. I reserved some to serve over some broiled fish later in the week. It will make it easy to put together a quick week night meal. 

Hope everyone has an awesome week and I'll beginning posting regularly soon!

Cheesy Jalapeno Cornbread

Cornbread is so easy to make - especially if you purchase a box of cornbread mix. I try to always have a box on hand, to make meals easy during the week. You just add in whatever flavors you'd like and within minutes you've got a savory or sweet bread. I've made a variety of cornbread - blueberry, extra cheesy, smoky, and of course super spicy. This is my version of a southwestern cornbread. Slightly spicy and a bit cheesy. I like having some texture, so the corn kernels are great to have. I love serving cornbread with something wet, like chili or gravy. I will slice a piece, and toast it a bit (so it is nice a crunchy on the outside) and then crumble it on top. Or I'll just lightly butter it and scarf it down. I apologize in advance that there are no pictures of the cornbread sliced - it was eaten before I got a chance to take a picture. I guess it means it was good :)

I've made this cornbread with unsweetened almond milk and it turns out just fine. Also I do recommend using the sugar, it really helps bring out the sweetness in the corn. It's subtle, but sure makes a huge difference! I used Jiffy cornbread mix, but any brand will do. I've tried many varieties and they are all good. I just make sure to purchase the ones that are plain (with no added flavorings).

Cheesy Jalapeno Cornbread

Cook Time: 15-20 minutes
Prep Time: < 5 minutes
Serves: 9  

Ingredients:

• oil spray
• Box of cornbread mix
• 1/3 cup skim milk
• 1 egg
• 1/2 cup grated sharp cheddar cheese
• 1/2 jalapeno, minced w/ seeds (optional)
• 1/2 cup frozen white corn kernels
• 1 tbsp sugar
• pinch of pepper

Preheat the oven to 400F. Prep a 9 x 9 pan with oil spray and set aside.

In a large bowl, combine the rest of the ingredients. Mix until it had all come together. 

Pour the mixture into the greased pan and place in the oven for 15-20 minutes

Once the corn bread is golden brown and completely cooked, allow it to cool for about 5 minutes before cutting and serving.

Nutritional Info per Square:
Calories: 135 ; Fat: 4.5g; Carbohydrate: 21g ; Fiber: 1g ; Sugar: 6g ; Protein: 3.5g

No Bake Nutella Kamut Crispie Treats

I used to make rice crispies all the time when I was younger. It was easy to make and tasted so much better fresh than the packaged versions. Plus I felt like such a big girl, making my own desserts and snacks. This is an updated version of those treats. I've experimented with peanut butter, almond butter and now I'm making it even better with some nutella. Who doesn't love nutella?! Sweet, hazel-nutty deliciousness. These are a great no-bake dessert or snack. It takes less than 10 minutes to make, which is awesome, since I don't have a ton of time with the new baby, to be whipping up something sweet. I am definitely a chocoholic, and having something on hand to satisfy that craving is always a good thing. It keeps me from reaching for the not-so-desirable candy bars and similar treats. These are quite rich, so I recommend eating as more of a dessert than a mid afternoon snack. 

I used puffed Kamut,  but you could use any puffed unsweetened cereal. I just happened to have Kamut on hand. 

No Bake Nutella Kamut Crispie Treats

Cook Time: < 10 minutes
Prep Time: 20 miniutes
Serves: 9 bars

Ingredients:

• 1oz hazelnuts, toasted and chopped
• 1 1/2 tbsp salted butter
• 3/4 cup nutella, divided
• 1/2 cup mini marshmallows
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 3 cups organic kamut puffs

In a small skillet, toast the hazelnuts in a dry pan for about 5 minutes over medium heat. Shake the pan every so often and set the toasted hazelnuts aside. Once cooled, chop the nuts.

In a large pot, over low heat, combine the butter, 3/4 cup of the nutella, marshmallows, vanilla and cinnamon until melted through.

Stir in the kamut puffs, until well coated with the nutella mixture.

In a 9 x 9 pan (or whatever size you'd like), even spread the kamut/nutella mixture into the pan. Press down well, compacting it into the pan.

Sprinkle the chopped nuts evenly over the crispies, and press down slightly.

In the microwave, heat the leftover 1/4 cup of nutella for about 15 seconds or until slightly melted. Drizzle the melted nutella over the top of the crispies.

Place the pan into the refrigerator for about 20 minutes, to allow the chocolate to set.

Cut into 9 pieces and enjoy!

Nutritional Info per Bar:
Calories: 190 ; Fat: 10.5g ; Carbohydrate: 21g ; Fiber: 1.5g ; Sugar: 16g ; Protein: 3g

Hawaiian Chicken and Rice

I was feeling like having a little something exotic for dinner - something sweet and savory. First thing that came to mind was fruit with chicken. I had a gorgeous pineapple on hand, so I through together a simple Hawaiian Chicken dish. Same flavors of a Hawaiian Pizza but instead of using ham, I used chicken breast. Easy to put together and it definitely hit the spot. I think the only thing I would change is that I would add a bit of spice to it next time. Maybe Sriracha or something. Oh and some nuts! I'd love a nice crunch in there. Got to get back to the baby - it's his feeding time! Enjoy!

Hawaiian Chicken and Rice

Cook Time: 25 minutes
Prep Time: 4-8hrs (marinating) & 20 minutes for the meal
Serves: 5

Ingredients:
Marinade:

• 1 tsp sesame oil
• 1 tbsp tamari
• 1/4 cup fresh pineapple juice (reserved from cutting the pineapple)
• 1.5lbs boneless, skinless chicken breast, diced

• 1 tsp coconut oil
• 1 vidalia onion, diced 
• 2 cloves of garlic, minced
• 2 cups fresh pineapple, diced (approx.)
• 1/2 tbsp tamari
• pepper to taste

Garnish (optional):

• sesame seeds
• fresh parsley, minced

In a zip top bag or bowl, combine the marinade ingredients and the chicken. Seal well and allow it to marinate from 4 hours to 8 hours in the fridge. 

Once the chicken has marinated, begin cooking the diced onion in the coconut oil over medium heat.

After sauteing the onion for about 3 minutes, add the garlic and the marinated chicken (throw away any excess marinade). Cook for about 10 minutes or until the chicken is cooked through. 

Add the pineapple pieces, tamari and pepper. Cook for another 5-10 minutes, until the pineapple is softened slightly and warm. 

While the chicken is cooking, you can begin cooking the rice.....

Rice:

• 2 cups of long grain white rice
• 4 cups water
• 1 tsp sea salt
• 2 cloves of garlic, minced
• 1/2 tsp coconut oil
• 1/2 tsp sesame oil
• 1 cup fresh pineapple, diced
• salt and pepper, to taste 

Using a rice cooker:

add the rice, water, garlic, oils, pineapple and salt & pepper. Stir everything well. Turn on and allow to cook all the way through.

Cooking on the stove:

Heat a medium/large pot over high heat. Add the rice, water, garlic, oils, pineapple and salt & pepper. Stir everything well.

Allow it to come to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 10 minutes, or until the liquid is absorbed.

With a fork, fluff the rice well. Serve the rice piping hot along with the chicken.

Nutritional Info for 1 serving of Chicken (about 2/3 cup):

Calories: 215 ; Fat: 3.5g ; Carbohydrate: 12g ; Fiber: 1.5g ; Sugar: 8g ; Protein: 32.5g 

Nutritional Info for 1 serving rice (about 2/3 cup rice):

Calories: 190; Fat: 1.5g ; Carbohydrate: 39g ; Fiber: 1g ; Sugar: 3g ; Protein: 3.5g

Sausage, Peppers and Onions Calzone

I decided to venture into territory that is completely new to me - working with pizza dough. My husband was really wanting a sausage and peppers calzone but without all the grease, fat and heaviness. The calzone he usually orders at one of our local italian restaurants is very fattening. I would assume, eating the entire calzone, would clock in at about 1,500-2,000 calories. It is way too rich for just being a meal! With a bit of inspiration and eagerness to tackle a new project - I made these awesome figure-friendly calzones! I was so pleased with how great these came out. The dough wasn't soft or soggy - just crisp and delicious! I purchased a pound of pizza dough from the grocery - which saved me a lot of time. All I really had to do was make the filling and assemble the calzones. It took a bit of time trying to figure out how to assemble these, but once I got the first one down, the others came together very quickly. I can't wait to try it different ingredients and flavors.

I used my go-to jarred pasta sauce - Newman's Own Organic Tomato and Basil as my sauce. You could use whatever sauce you enjoy - but I highly recommend this one. I made my calzone without cheese, and it was perfect. So it can be made dairy-free if you choose. My husband enjoys cheese - so his was nice and cheesy. The nutritional info is calculated with cheese. I only had sharp cheddar cheese on hand, so that's what I used. It worked very well with the filling. I'm sure any kind of good melting cheese will work. 

Sausage, Peppers and Onions Calzone

Cook Time: < 35 minutes
Prep Time: < 15 minutes
Serves: 4 

Ingredients:

• olive oil spray
• 1 tsp olive oil
• 2 medium onions, sliced
• 2 medium bell peppers, sliced
• 2 cloves of garlic, minced
• 16oz lean turkey sausage, thinly sliced
• salt and pepper, to taste
• 1 tsp dried basil
• 1lb fresh pizza dough
• 3 tbsp flour (for working with the dough)
• 2/3 cup 2% cheddar cheese, shredded 
• 1 egg, beaten
• 1 1/3 cup of pasta or marinara sauce, warmed

Allow the dough to come to room temp while you are preparing the filling. 

Preheat the oven to 400F and prep a large cookie sheet with a little olive oil spray. Set aside.

Heat the oil in a large skillet over medium heat. Add the onions and peppers. Saute for about 10 minutes, stirring often. 

Add the garlic and cook for 3 minutes. Add the sausage, salt, pepper, and dried basil - cook for another 5-10 minutes (until the turkey sausage is cooked throughout). Once it is cooked, set aside and begin working on the dough.

On a floured surface, place the dough and cut into 4 pieces. Beginning working on the first piece. Punch the dough down, to release the gases inside and gradually begin stretching it out (I just gradually pulled at each side evenly, until I got my desired thickness). Make sure your hands have some flour on them to prevent sticking. 

Once you have man-handled the dough, place on the cookie sheet and sprinkle 1/4 of the cheese into the middle. Then top with 1/4 of the sausage mixture. Make sure to spread it out evenly. 

Grab one corner and fold to the other side and do this to all sides until the calzone is completely wrapped. Flip the calzone so that the edges are tucked underneath. 

Repeat the steps needed to make the other calzones. Once they are all ready, lightly brush the tops with a little egg and transfer the sheet to the oven. 

Allow the calzones to bake for about 20 minutes, or until the tops are golden and the dough is cooked through. 

Top the calzones with 1/3 cup of the pasta sauce and serve hot. 

Nutritional Info per Calzone and 1/3 cup of the sauce:
Calories: 565 ; Fat: 18g ; Carbohydrate: 70g ; Fiber: 5g ; Sugar: 10g ; Protein: 32.5g

Nutritional Info per Calzone (no sauce):
Calories: 500 ; Fat: 15.5g ; Carbohydrate: 60.5g; Fiber: 5g ; Sugar: 2g ; Protein: 31.5

Foodie Pen Pal - August!

Happy Friday!! Today is reveal day for Foodie Pen Pal and I'm so excited to share what I've received this month! My package was sent by Sarah @ Zoe's Lunch Box. She is always coming up with an exciting way to make lunch look fun! Cute bento boxes that are balanced with fruits, veggies, protein and whole grains. Any kid (or adult) would enjoy these lunches! She has inspired me to take my lunch to the next level. I usually eat leftovers, sandwiches or salads - but I really love the bento box concept of having a bit of everything (and it being delicious to look at too). I'm going to make an effort to make awesome lunches and I'll post pictures and such. 

On to the Foodie Pen Pal Package... 
I love the fact that it was a bunch snacks! I am a notorious grazer, especially crunchy things - and portion control is key. 

Here's the breakdown of everything:

• Can of Chickpeas
• Seasoning for Chickpeas
• Sunbutter
• Veggie Chips
• Cheese Crisps - Melting Romano
• Wind & Willow - Pear & Pomegranate Mix
• LaraBar- UBER Bananas Foster
• 3 Granolas - Maple Pecan, Strawberry & Almond
• Sanders Dark Chocolate Sea Salt Caramel
• 2 packets of individual Cocoa Roast Almonds
• Pop! Gourmet Popcorn - White Truffle Bliss

I love that she sent me an awesome recipe to make roasted chickpeas (with her own seasoning blend) - I've never made these before! I've tried dried, flavored chickpeas and they were pretty awesome. But imagine - warm, crunchy, seasoned snackies? Oh yes, this is happening.... and soon. I'll post pictures once I make them.

Sander's Dark Chocolate Caramel was SOOO good. I love salty sweet combos and this was dead on. I shared the small piece with my husband because I wanted him to see how delicious it was. We are both hooked and now have another favorite chocolate (along with See's, Godiva, Chuao, etc). We appreciate great chocolate and this was just that. I checked their website to see what other varieties they have - OMG they have chocolate covered potato chips! I love these, but they are hard to find. I've already made it clear that I'd like a small box of chocolates and the potato chips for Christmas :)

OMG I love truffle ANYTHING!! I'm not sure how she knew... but she knew. I got a lovely container of truffled sea salt for Christmas from a great friend, and I sprinkle it on everything as a finishing salt. I especially use it when I make microwave popcorn bags (made simply with a brown paper bag, popcorn kernels and a little coconut oil). I can't wait to try this! Maybe I'll make it a movie night - watch a cheesy movie and munch on some tasty popcorn.

I'm so pleased to have gotten such an awesome assortment of goodies! If you are interested in participating, just click on the Foodie Pen Pal icon. It's a monthly program that gives you the chance to connect with others and try new foods. 

I hope everyone has a lovely Labor Day Weekend! My brother is arriving from New York tomorrow with his wife. It's going to be a fun up-coming week with the family! Tons of sight-seeing, hanging out at the beach and eating at our favorite restaurants. I plan to post a few pictures.  Enjoy the long weekend!

Broiled Tamari Ginger Salmon Steaks

I love going to the store and check out to see what looks fresh and delicious. I'm a big stickler on eating seafood that looks and smells fresh. I like to cook any seafood I bring home that day. While strolling along the seafood section at Whole Foods, I noticed no only is the salmon on sale, but it is a bright ruby red. Perfect. I knew exactly what was for dinner tonight! I made a simple marinade once I got home and let the salmon absorb the flavor for about a half hour. After marinating in the fridge, I place the salmon steaks on a well oiled cookie sheet and let them broil for a bit. A simple dish with simple flavors - but stellar turn out. I purchase the salmon in steak form, as they are much more appealing visually - at least to me. The parts that are charred looking were actually the tastiest (and fattiest). Tons of good fats in salmon (high in Omega 3's) and vitamin D. So don't be shy about enjoying the fatty crunch pieces, they are good for you. I split the piece in half and saved half of it for tomorrow's lunch. Planning on having a mixed greens salad with ginger dressing and the salmon right on top - YUM!

Be aware - salmon steaks usually have some bones in them, so be careful when you are eating. My salmon steaks we slightly less than an inch thick and cooked for 7 minutes. They turned out perfectly - not dry at all!  I left the skin on the outside of the steaks, which is optional. Also - Always try to buy wild-caught salmon, as it is the safest to eat (low mercury).  

Broiled Tamari Ginger Salmon Steaks

Cook Time: <10 minutes

Prep Time: < 35 minutes

Serves: 4 (5oz portions)

Ingredients:

• 2 tbsp Tamari
• 1 tbsp honey
• 1 tsp freshly grated ginger
• pepper to taste
• 20oz of wild caught salmon steaks (approx 2 pieces)
• 1 tsp of oil (for the pan)

In a shallow bowl mix the Tamari, honey, ginger and pepper. Place the steaks in the marinade and cover. Place in the fridge for 30 minutes or so. 

Once the salmon has marinated - Preheat the broiler and prep a lined cookie sheet with some foil. Grease the foil well with the oil. 

Place the salmon on the grease cookie sheet and broil for about 7-10 minutes, depending on the thickness of the steak. 

Once the salmon is completely cooked, allow the salmon to rest a few minutes and then serve.  

Nutritional Info per 5oz portion:

Calories: 290 ; Fat: 13g ; Carbohydrate: 3g ; Fiber: 0g ; Sugar: 2g ; Protein: 37g 

Skinny Vegetarian Black Bean Tostada

Tostadas are usually very high fat and not exactly something you want to be eating if you are trying to lose the extra baby weight (Me!). I love the open-faced factor - It's like a mini Mexican pizza. Instead of frying the tortilla, I just warm it through. I used corn tortilla because they are much thicker and hold up better. I didn't want the liquid from the beans and eggs to break it down. I made these as a quick week night meal, but these would be perfect for breakfast as well. Since these are basically a just assemble-and-serve meal, you can customize it to fit your family's likes and dislikes. Topping ideas: shredded cheese, salsa, sour cream, hot sauce, lime juice, tortilla chips, fresh diced red onion, etc. Customize it how ever you'd like. I really like the avocado and tomato only. The heat from the egg softens the avocado, making it buttery and delicious. My husband added cheese, salsa and tortilla chips to his. With the yolk being slightly runny, I punctured the egg and let the yolk run all over the top of the tostada. OOOHH it's so good. 

The corn tortilla I got were green chile flavored - which was awesome. They were really tasty and 90 calories each. I purchased them at the Fresh Market, I'm not sure if they are available in other stores. It was the first time I had seen them. If you prefer to scramble the eggs, that would be good too. I've made these same tostada a million times, in a million different ways, and scrambled eggs are awesome. 


Sorry for the foggy/poor lighting photos, these were taken while tropical storm Isaac was hitting South Florida.

Skinny Vegetarian Black Bean Tostada

Cook Time: < 25 minutes
Prep Time: < 10 minutes
Serves: 8 tostadas

Ingredients:

Black Beans:

• 1 tsp oil
• 1/2 large onion, diced
• 1/2 bell pepper, diced
• 2 cloves of garlic, minced
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• salt and pepper, to taste
• jalapeno flavored hot sauce, to taste (optional)
• 1 tbsp tomato paste
• 2 cups cooked black beans (or canned beans, drained and rinsed)

Tostada:

• 1 medium tomato, diced
• 1 haas avocado, diced
• 8 corn tortillas, warmed
• oil spray
• 8 cage-free eggs, fried 
• fresh cilantro, minced

Heat the oil in a medium pot, over medium heat. Saute the onions, peppers and garlic for about 5 minutes.

Add the vinegar, oregano, salt, pepper, hot sauce, tomato paste and black beans to the pot. Stir well, reduce heat and cover. Allow the beans to simmer for about 10 minutes or longer. 

While the beans are simmering, prep the tostada ingredients. Begin frying the eggs (in the oil spray) and cooking to your desired done-ness. (I did mine medium, I like to poke the yolk and let it run into the beans and veg). Salt and pepper the egg if you'd like. 

Warm the tortilla in microwave or on the stove top. If you are using the microwave, about 10 seconds per tortilla. On the stove, just heat the tortilla on a dry skillet until they are warm and loose.

To assemble the tostadas - Place the corn tortilla on a plate, top with 1/3 cup of black bean mixture, 1/8 of the diced tomatos and avocado (add a bit of salt and pepper if you'd like) and top with the fried egg. Sprinkle with a little cilantro. 

Serve piping hot and have a few toppings on hand for customizing.

Nutritional Info per Tostada:
Calories: 270 ; Fat: 9.5g ; Carbohydrate: 29g ; Fiber: 7g ; Sugar: 1g ; Protein: 16g

Skinny and Speedy Cuban Moros (Rice and Beans)

Moros is a typical Cuban side dish of rice and beans cooked together. Usually it is cooked with pork belly chunks and can take awhile to cook. This is a lighter, vegetarian version that is cooked up in less than 20 minutes. I love eating Moros with any meal, but most versions that are available at restaurants are so greasy and heavy, it makes it hard to really enjoy. I've taken matters into my own hands and made this lovely side dish figure-friendly and easy enough to serve any night of the week. Not only is this a complete protein (yeah Veggies!) but it is a great side dish for any meal. 

If you decide to eat this as a main dish, this will serve 2. I usually will end up eating this as a main meal or lunch because it's really filling and really hits the rice/beans craving right on the nose. If you decide to make a larger batch, you'll have to adjust the cook time. Next day lunch anyone? 

Skinny and Speedy Cuban Moros

Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 4

Ingredients:

• 1 cup cooked black beans (or canned - rinsed and drained)
• 1 cup dry white rice
• 1 clove of garlic, minced or smashed 
• 1 dried bay leaf
• 1/2 tsp of ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp red wine vinegar
• 1 tsp oil
• 2 cup vegetable stock
• salt and pepper to taste

Garnishes:

• fresh cilantro, minced
• fresh lime juice

In a rice cooker - place all of the ingredients in and stir well. Turn on and let cook until done. 

Remove the bay leaf (and garlic if smashed) and serve hot.

On the stove - Heat a medium/large pot over high heat. Add all of the ingredients in and stir well.

Allow it to come to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 10-15 minutes, or until the liquid is absorbed.

Remove the bay leaf (and garlic if smashed) and serve hot. 

Nutritional Info for 1/4 of the recipe:

Calories: 180 ; Fat: 1.5g ; Carbohydrate: 32.5g ; Fiber: 4g ; Sugar: 0g ; Protein: 6g 

Tex-Mex Meatloaf

Meatloaf - one of my husband's favorite dishes to eat. He doesn't care how I flavor it, as long as it is meaty, tasty and sliced thick. I don't blame him. I enjoy a good piece of meatloaf, I just don't like how greasy some of them can be. I try to make mine as lean as possible and bring some moisture to the loaf by having plenty of veggies. I also have a special loaf pan that has small holes in the bottom, to allow the excess fat to drip into another loaf pan. It's perfect for reducing the saturated fat in the meat. This version of meatloaf is very flavorful and slightly spicy. No need for gravy or anything extra - it's perfect as is. 

The jalapeno is optional, if you aren't fond of spicy foods. The spices that are in the meatloaf help keep the flavors on par, so the jalapeno isn't missed if you choose to omit it. I served this dish with some mashed potatoes (skinny) and simple steamed green beans. Very filled and diet-friendly. 

Tex-Mex Meatloaf

Cook Time: 50 minutes @ 350F
Prep Time: < 5 minutes
Serves: 6 (cut into 6 slices)

Ingredients:

• oil spray
• 1 lb grass-fed lean ground beef
• 1/2 large onion, diced
• 1/2 medium bell pepper, diced
• 1 jalapeno, diced (seeds and ribs removed, if you like)
• 1 egg
• 1/2 cup whole wheat bread crumbs
• 1.5 tsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 2 tbsp fresh cilantro, minced
• salt and pepper, to taste

Preheat oven to 350F. Prep a loaf pan with some olive oil spray and set aside.

In a large bowl, combine all of the ingredients by hand. Make sure to not over mix.

Place the meatloaf mixture into the loaf pan and spread evenly.

Transfer the loaf pan to the oven and bake for about 50 minutes or until the meatloaf is completely cooked through. 

Allow the meatloaf to set for about 5-10 minutes before slicing and serving. 

Nutritional Info per serving:
Calories: 250 ; Fat: 15g ; Carbohydrate: 9g ; Fiber: 1.5g ; Sugar: 0 ; Protein: 15.5g