I hope you are all having a good day so far. I went to see Spy last night with one of my best friends. If you haven't seen it yet, I highly recommend it. It was absolutely hilarious!
Continuing my week long theme of Diet-Friendly Father's Day meals that Dads will enjoy, but that won't destroy your diet, today I will be sharing with you a delicious and healthy meatloaf recipe, as well as my recipe for Cauliflower "Pasta" Salad.
Healthy Meatloaf
Ingredients:
-2 tsp. Canola oil
-1 cup finely chopped white mushrooms
-1 onion, finely chopped
-1 carrot, finely chopped
-1 celery stalk, finely chopped
-1 lb. lean grass fed organic beef
-1/2 cup cook quacking oats (not instant)
-2 large egg whites
-2 tbsp. ketchup, plus more for brushing on top
-1 tbsp. Worcestershire sauce
-1/2 tsp. dried thyme
-1 tsp. salt
-1/4 tsp. black pepper
-3 garlic cloves, minced
Directions:
1. Preheat oven to 350F degrees. Spray 4.5" x 8.5" loaf pan with cooking spray
2. In a large non stick skillet over medium heat, heat the oil. Add the mushrooms, carrot, and celery. Cook, stirring frequently, until onion is softened, about 5 minutes. Transfer this mixture to a large bowl.
3. Add the remaining ingredients to the vegetables in the bowl and mix well. Press the mixture into the prepared loaf pan.
4. Bake the meatloaf for 30 minutes. Remove and brush additional ketchup on top of loaf. Cook an additional 30-45 minutes, until done. Remove from the oven and slice into 8 slices.
My Dad loves this recipe, and I have to say so do I. The only draw back to this is that it does take so long to cook. I usually will make this on weekends when I have more time to cook. Now for the sides. I first made this recipe as a Tortellini Pasta Salad recipe that I had found and altered on Pinterest, and it is always a crowd pleaser. I usually make this dish for potlucks. Well, with the Gastric Sleeve, and really with any diet, you shouldn't eat pasta. As I mentioned in one of my earlier posts, there are a few things that you can use to substitute for pasta, and in this case I use cauliflower.
Jenelle's Cauliflower "Pasta" Salad
Ingredients:
-1 head of cauliflower, broken down into florets
-2 bell peppers, medium dice (red, orange, or yellow)
-1 small can of sliced olives, drained
-1/4 cup powdered parmesan cheese
-1 1/2 cups balsamic vinaigrette (my favorite is Newman's Own)
Directions:
1. In a pot over medium heat, cook the cauliflower through (10-12 minutes). Drain all water and place the cooked cauliflower in a bowl.
2. Add all other ingredients to the cauliflower and toss to mix. Cover the bowl and place in the fridge for a minimum of 4 hours to cool down. Serve cold
I hope your Dad enjoys this meal as much as mine does.
Happy Eating,
Jenelle
No comments:
Post a Comment