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

Beefy Kale and Mushroom Ragu

Serving a simple Ragù can warm any belly. What's great about this recipe is that you can serve it as is or you can use it to top pasta, fresh greens, crusty bread, or rice. I decided to use it over gnocchi since that's what I was craving at the time. This Ragù isn't very saucy, it's mostly meat and veg. If you prefer to have a more saucy sauce, just add an additional 1/2 cup or cup of tomato sauce. I made my own sauce by simply combining fresh herbs to plain tomato sauce. It's tastes so much better when there is fresh basil in it :) . 


I used a fresh gnocchi that was sold at my local store, took about 4 minutes to cook. Very easy stuff. If you don't want to make your own tomato sauce, then use whatever type of prepared tomato sauce you enjoy.  

Beefy Kale and Mushroom Ragù 

Cook Time: < 25 minutes
Prep Time: < 10 minutes
Serves: 4 


Ingredients:

• 2 cups organic tomato sauce
• 2 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• 1/2 tsp fresh oregano, minced
• 1 tsp olive oil
• 1/2 large onion, diced
• 2 cloves of garlic, minced
• Salt and Pepper, to taste
• 4-5 large Kale leaves, stems removed and chopped into bite-sized pieces
• 6oz cremini mushrooms, cleans and sliced 
• 3/4 lb lean ground grass-fed beef

Optional:

• 1- 17.5oz package of gnocchi
• freshly grated Parmigiano Reggiano
• fresh minced parsley

In a small pot, heat the tomato sauce, basil, parley and oregano over medium-low heat. Salt and pepper to taste. Stirring occasionally. Allow the sauce to simmer for about 10-15 minutes. Taste and adjust seasonings as needed. 


In a large skillet, heat the oil over medium heat. Add the onion and saute for 3 minutes, then add the garlic. Saute for another 3 minutes, or until the onions are soft and the garlic is fragrant. Salt and pepper, to taste (lightly)

Add the chopped kale and mushrooms into the pan. Mix well into the onion mixture. The kale leaves will gradually decrease in size. Cook for about 4 minutes or so. Remove the mixture from the pan and set aside. 


In the same large skillet, add the ground beef, still at medium heat. Crumble and brown until completely cooked through (5-8minutes). Salt and pepper, to taste if you'd like. Drain the excess fat. 

Add the kale mixture to the ground beef and toss well. Pour the tomato sauce over and allow the mixture to cook for 5 minutes. Taste and check seasoning. Adjust if necessary. 


Serve the Ragù piping hot. Enjoy it over whatever you'd like or as it. 



Nutritional Info for 1/4 recipe (not including optional ingredients): 
Calories: 220 ; Fat: 7g ; Carbohydrates: 19g ; Fiber: 5g ; Sugar: 5g ; Protein: 22g

Skinny Baked Italian Pasta

When I've got people coming over for dinner, I try to make sure everyone can enjoy the meal. Making a baked pasta with some cheese, meat and veggies seems to always win the hearts of my guests. It is also quite affordable to make when you've got a handful of people to feed. Now most baked pasta dishes I've had are quite heavy. They consist of a lot of meat, cheese and oil, with very little veg except the tomato sauce. This is a much better for you version! Who knew pasta could be figure friendly? I hear from clients that pasta is a diet no-no, but it doesn't have to be. I don't believe in giving up the foods you enjoy, but enjoying them in a healthier and portion controlled manner. By adding a bit more veg, reducing the cheese, choosing lean meats - this can be a great main dish to serve. Serving it with a fresh garden salad can make this a simple meal everyone can enjoy (even the kids!). No one has to know you've lighten-up a hearty dish like this one! So go ahead - eat your pasta, you deserve to savor the food you enjoy. 


The baby bella mushrooms are more flavorful and meatier than white button mushrooms, so I highly recommend using them. If you are concerned about the spice factor, then opt for a mild Italian turkey sausage. If you can't find turkey sausage, most stores have pork Italian sausages, just be aware the nutritional info may go up some. If you have a gluten intolerance, just substitute the pasta and bread crumbs for gluten free versions (rice, quinoa, etc). 

Skinny Baked Italian Pasta

Cook Time: < 35 minutes
Prep Time: < 10 minutes
Serves: 9


Ingredients:

• 1 lb of whole wheat penne pasta
• 6 cups of plain organic tomato sauce 
• 2 tbsp dried Italian seasoning
• salt and pepper to taste
• 1 tsp olive oil
• 1 large onion, diced
• 4 cloves of garlic, minced
• 8oz of baby bella mushrooms, sliced
• 1 cup of frozen chopped spinach
• 1 lb of grass-fed lean ground beef
• 2 hot Italian turkey sausages, remove from casing
• 1 cup of part skim ricotta
• 1/3 cup whole wheat panko breadcrumbs
• 1-2 tbsp fresh parsley, minced
• 1oz fresh Parmigiano Reggiano, grated
• olive oil spray

In a large stock pot, cook the penne in salted water, until almost completely cooked (make sure to not over cook). Drain the pasta and set aside in a side bowl.


In a medium pot add the tomato sauce and Italian seasoning and bring to almost a boil. Cover, lower heat and allow to simmer while everything is cooking. Add salt and pepper if you'd like. This sauce should simmer about 10 minutes or longer. 


As the pasta and sauce is cooking, heat the oil in a large skillet over medium heat. Add the onion and the garlic and allow to saute for about 4-5 minutes. 

Then add the mushrooms, spinach and salt and pepper to taste. Allow the mixture to cook for 4-5 more minutes. Remove from the stove and set it aside on a side plate. Wipe down the skillet.


In the same skillet, add the ground beef and turkey sausage. Crumble and brown until completely cooked through (about 10 minutes).

Then in the large stock pot you used to cook the pasta, add the pasta back in, mushroom mixture, cooked ground meat, tomato sauce and the ricotta cheese. Stir everything together well. Make sure to coat the pasta well with the sauce. 

In a 13 x 9 pan, pour the pasta mixture in and spread out evenly. Sprinkle the bread crumbs, parsley and cheese over top. Spray lightly with a little olive oil spray over the top of the breadcrumbs.

Bake, uncovered for 20 minutes. Then place under the broiler for 1 minute or 2 to brown to the top. Allow the pasta to cool for about 5 minutes before serving.

Nutritional Info per (generous-sized) serving:
Calories: 425 ; Fat: 11.5g ; Carbohydrate: 50g ; Fiber: 8g; Sugar: 5g ; Protein: 29g 

Nutritional Info per Serving:
Calories: 420 ; Fat: 10.5g ; Carbohydrate: 50g; Fiber: 9g ; Sugar: 7.5g ; Protein: 29.5g

NY Strip w/ Sassy Onions

I'll admit, I'm not much of a meat eater - but being pregnant sure does make you crave things your wouldn't normally eat. So steak for dinner it is! I prefer to make my own steak, as opposed to going to a steak house. I find that the meat is usually over seasoned, over priced and who knows where it came from. The key to making a great steak at home is getting the best quality of meat available (and a good sear on the outside). If it's great meat, it should be able to stand alone without fancy sauces, seasonings and excessive oil. Sure it's nice to have some seasoning, but not to excess - like most places prepare steaks. These "Sassy Onions" are a nice compliment to the NY Strip. It's like PB & J - steak and onions are meant to be together. NY Strip is a fairly lean cut of meat, so try not to over cook it. That is one reason why I love NY Strips - not super fatty but protein loaded. 


I purchased grass-fed NY Strips from Fresh Market (which happened to be on sale, my favorite!). Buying good cuts of meat on sale, and freezing them, makes eating high quality foods affordable. I purchased a decent amount to freeze for future use, since I don't normally see grass-fed NY Strips on sale. I'm a firm believer in buying in bulk, it saves you money and time later down the road. Just make sure you wrap the meat well, so it doesn't get freezer burn. 


My Dairy-Free friends - if you don't want to add the butter to the onions, that's fine, but it gives them a nice gloss and good flavor. I would recommend substituting it with a non-dairy butter, like coconut butter. 

NY Strip w/ Sassy Onions

Cook Time: < 25 minutes
Prep Time: < 5 minutes
Serves: 4 


Ingredients:

• 1 tsp olive oil
• 1 large sweet onion, sliced into 1/4 inch slices
• 3 cloves of garlic, minced
• 1/2 tsp dry mustard
• 1 tsp Worcestershire sauce
• 1 tsp organic butter
• salt and pepper, to taste
• 1 lb of grass-fed NY Strip Steak, cut into 4 - 1 inch thick 

Heat the oil over medium heat in a large skillet.

Season the NY Strip with salt, pepper and 1/2 tsp of Worcestershire on both sides. Let the meat absorb the flavors while you cook the onions. 


Add the onion to the heated skillet and saute for about 5 minutes. Then add the garlic, dry mustard and 1/2 tsp of Worcestershire. Saute for another 5 minutes or until the onions are starting to slightly brown and are real soft. Add the butter to the pan, salt & pepper and coat the onions well. Remove the onions from the pan, and set aside. 


Add the seasoned NY Strip to the skillet and let it cook for about 4 minutes on one side or until a nice brown crust has formed. Flip and cook for 4 minutes on the other side. 

Add the onions on top of the steaks and cover the pan. Reduce the heat to low and allow the meat to cook to desired done-ness (about 4 more minutes to medium or longer for a more well done steak).


Serve the steaks with the onions on top.

Nutritional Info per Serving (4oz meat and 1/4c onions):
Calories: 200 ; Fat: 8g ; Carbohydrate: 5g ; Fiber: 1g ; Sugar: 0g ; Protein: 25g

Spicy Thai Beef Red Curry

Almost every time my husband and I go out for Thai food, I order curry. I can't get enough of it! So I decided to try to make it at home. This is my 2nd attempt at making it (the first time around it was too mild and a bit watery). This time it came out perfectly - savory, spicy, and balanced. It was so easy to make, you just have to stock your pantry with the right ingredients. I am going to continue to experiment with cooking thai curries - this is going to be awesome!!


Most Thai Curries are made with full fat coconut milk (which is absolutely delicious), but I like to reduce the amount of fat I eat when cooking at home. I substituted the regular coconut milk for the light coconut milk. It makes the sauce a bit thinner but you'll hardly notice the difference. I also didn't use much oil in the process, making it lighter. 

 Spicy Thai Beef Red Curry

Cook Time: 30 minutes
Prep Time: < 10 minutes
Serves: 4-6 


Ingredients:

• 1 tsp oil
• 1/2 large onion, diced
• 1 organic carrot, peeled and diced
• 1 organic bell pepper, sliced into thin strips
• 1/2 tsp of fresh ginger, grated
• 1/2 lb of grass-fed sirloin, thinly sliced
• 1 can of bamboo shoots, drained and rinsed well
• salt and pepper, to taste
• 2 cans of organic light coconut milk
• 3-4 tbsp of red curry paste (depending on how spicy you like it)
• 1 tbsp brown sugar, packed
• 2 1/2 tbsp fish oil
• fresh cilantro (optional), minced

In a large pot, heat the oil over medium heat.


Add the onion, carrot and pepper. Saute for about 4 minutes. Add the ginger and saute for 3 more minutes. Transfer the onion mixture to a plate, and set aside.

In the same pot, add the sirloin strips (season with a little salt and pepper). Cook for about 4 minutes, or until all pieces are cooked through. Remove from the pot and set aside. 

Now add the rest of the ingredients (except the cilantro) and stir well. Make sure to break up the red curry paste well. Allow the coconut milk to come almost to a boil. Add the veggies and the meat back into the pot. 

Cover the pot, reduce the heat to low. Let it simmer for about 15-20 minutes. 


Serve the beef curry over fresh jasmine rice. Garnish with a little cilantro.

Recipe adapted from Thai Kitchen

Picadillo

One of my husband's favorite meals is Picadillo. Picadillo is a typical Hispanic ground beef dish. It is basically a ground beef mixture consisting of some type of tomato or brown sauce. There are many variations to this simple, yet delightful dish and this is my version. Easy to make, full of flavor and the leftovers are stellar - How could you go wrong? I know that the idea of raisin in a savory dish probably doesn't appeal to you but I promise you, it gives it that "something else". 

Picadillo

Cook Time: < 30 mins
Prep Time: < 5 minutes
Serves: 4


Ingredients:

• 1 tsp oil
• 1/2 large onion or 1 small onion, diced
• 1 or 2 cloves of garlic, minced
• 1 lb grass-fed lean ground beef
• 1/4 cup raisins
• 1 small can of organic tomato sauce
• 1 Tbsp of cumin
• 1 Tbsp of red wine vinegar
• 1/4 tsp of salt
• 1/4 tsp of pepper
• 1/2 tsp of hot sauce (optional)

Heat oil in a large skillet over medium heat. Add onions and garlic to the skillet and cook about 5 minutes or until soft. Place the onion mixture in a side bowl.


Add ground beef to the pan and stir and crumble until thoroughly cooked through. 


Drain the excess grease and add the onion mixture into the pan with the meat. 


Add the remaining ingredients and incorporate everything well. Bring the heat down to low and cover the pan. Let it simmer for about 15 minutes (or longer if your prefer).


 Serve immediately over rice, mashed potatoes or how ever you'd enjoy.


Nutritional Info for 1/4 recipe:
Calories: 230 ; Fat: 9g ; Carbohydrate: 13g ; Fiber: 2g ; Sugar: 7g ; Protein: 25g