Month: November 2014

Mexican Meatloaf

by My Team My Health, posted in Uncategorized

meatloaf (1)

Ingredients:

1 tsp chili powder
1/4 cup light sour cream
1/2 cup egg beaters
1 cup reduced fat colby and monterey jack cheese, grated
2 lbs extra lean ground beef
1/2 tsp ground cumin
1/2 tsp salt
2 cloves freshly minced garlic
8 oz diced green chile peppers

Directions:
Pre-heat oven to 400° F (200° C). In a large bowl, mix the ground beef, egg beaters and spices together. Cut a large square of waxed paper and roll out the ground beef mixture into a flat square. Sprinkle with half of the cheese and half of the green chili peppers. Roll the waxed paper, with the meatloaf in the middle, until it shapes into a loaf. Carefully unfold the waxed paper from the meatloaf and remove. Fold the ends of the meatloaf to the cheese and chiles will not spill out during cooking. Place in a loaf pan. Top with other half of cheese, green chiles and sour cream. Bake in oven at 400° F for 45 to 60 minutes.

6 Servings

Per Serving:

1 Lean

3 Condiments

1/3 Vegetabl

Baked Cinnamon Jicama

by My Team My Health, posted in Uncategorized

jicama apples 2

3 cups jicama peeled and cubed or you could slice them thin
3 tbsp light Land O’ Lakes Butter with Canola Oil, melted
1/4 tsp apple pie spice
1/4 tsp ground cinnamon
3 packets Nectresse (all natural Monk Fruit)
Toppings:
1 tbsp sugar free caramel syrup (Torani)
2 tbsp Fat Free Reddi Whip
Directions:
Preheat oven to 350 degrees. Line a cookie sheet or baking pan with non-stick foil.
Mix jicama with melted butter in a medium sized bowl. Add cinnamon, apple pie spice, and Nectresse stirring until combined. Pour on to foil lined pan. Cover with foil. Bake for 20 minutes. Uncover and bake an additional 15 minutes.
The jicama will not get completely soft when baking. Expect to have a slight crisp center when eating and a slightly sweetened taste.
3 (1 cup) servings
Per Serving:
2 Greens
2 Condiments
1 Healthy Fat