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Sweet Potato Stuffed Mini Meatloaves

Yield: 6 sevings

20.8 oz. 99% fat free ground turkey

2 large egg whites plus a splash of unsweetened almond milk, beaten

2 TBSP Montreal Steak Seasoning by McCormick

2 TBSP low sodium, orgainc Worcestershire sauce

2 large sweet potatoes, mashed

1 TBSP. Ms. Dash SouthWest Chipotle salt free seasoning

Preheat oven to 375 degrees F and boil 2 large, peeled sweet potatoes. Put ground turkey into a big bowl.  Add egg white, beaten with almond milk, along with Montreal Steak Seasoning and Worcestershire sauce. Mix the meatloaf together with your hands. Wash up.  Drain sweet potatoes and mash them with the chipotle seasoning. Spritz a 12-muffin tin (1/2-cup each) with non-stick cooking spray. Use a small ice cream scoop to help you fill meat into a each muffin well. Make your muffin base of approx. 3 oz. turkey mixture.  Use the back of your ice cream scoop to make a well and fill with approx. 3 oz. mashed sweet potato mixture.  Roll a 1 oz. portion of turkey in your hands, flaten, and place it on top of the sweet potatoe mixture and press down so that sweet potato mixture is "sealed" into the turkey loaf. Bake about 20 minutes.  

Low Carb, High Protein Celery Tuna Salad

2 C. celery, chopped

1 5 oz. can solid white albacore tuna in water (drained produces about 4 oz.)

1 TBSP plain, nonfat Greek yogurt

1 oz. Bubbie's kosher dill relish

Smoked black pepper to taste

(to make a slightly creamier salad, you can also add in a single wedge of The Laughing Cow Light original cheese wedge- this will add in about 23 extra calories 1 carb, 1 fat, and 2g protein).

 Place chopped celery in a bowl, and in a separate small container combine drained tuna, yogurt, and relish.  Toss tuna mixture and celery together until well mixed.  Season to taste with smoked black pepper and enjoy!

 This is a filling lunch for under 200 calories, only about 8 veggie carbs, and 28g of lean protein, and about 4g of fat!

 

 

Garlic & Spinach Turkey 'Cupcakes' with Chipotle Sweet Potato 'Frosting'

Cupcake- Makes 5

20 oz. 99% fat free ground turkey

4 cloves garlic, chopped

1 c. fresh spinach, chopped

1 TBSP. Mrs. Dash chicken seasoning

Dash of Wortershire sauce- optional

 

'Frosting'

5 oz. sweet potatoes- fully cooked and soft

1 tsp. Mrs. Dash southwest chipotle seasoning

 

Flower Topper

Al dente cooked sweet potato

Raw asparagus

 

Preheat your oven to 410 degrees F.  Mix all cupcake ingredients together until garlic, spices, and spinach are evenly integrated into the turkey.  Spray a muffin pan with non-stick cooking spray and fill each muffin cup until just full.  Bake for approx. 35 minutes.  Meanwhile, cook and mash sweet potatoes with 1 tsp. of Mrs. Dash chipotle seasoning.  Once cupcakes are finished cooking, pipe the 'frosting' on top.  Finally, using a small cutter or veggie knife, make your sweet potato flower and use an asparagus tip to resemble a leaf.  

 

Hearty Spaghetti Squash

1 medium spaghetti squash

1 box (12 oz) of Smart Grounds

1/4 C. organic, low sodium tomato sauce/spaghetti sauce

2 C. California blend mixed vegetables

5 cloves garlic, finely chopped

Topping: 1/4 C reduced fat feta cheese

First, start by preparing your squash.  Cut it in half and remove the seeds and loose inner fibers.  Next, in a microwave safe bowl, place your squash, cut side down, and fill with approx. 4 inches of water.  Microwave on high for approx. 6 minutes and then allow to sit for another 4.  Carefully remove your squash from the microwave and drain excess water.  Using a fork, scrape the inner lining of the squash, drawing out the thin vegetable strands.  Repeat with the other half of your squash and set aside.

In a medium saucepan, combine sauce, smart grounds, garlic, and mixed veggies.  Cook over medium high heat until heated through.  

Top your sphaghetti squash with the Smart Ground mixtures and sprinkle with some reduced fat feta cheese and enjoy!

Hearty lunch under 500 calories! Spaghetti squash with Smart Grounds, tomato sauce, and mixed veggies!

 

Simple Tofu Salad

This is a protein packed power lunch that is creamy, dreamy, and with a little kick of salt & citrus!  One of my favorites! 

12.3 oz box Mori-Nu Silken Tofu (Firm)

1/2 C. chopped green onions

2-3 TBSP ponzu sauce

1 tsp Eden Shake (sesame, red shiso, & nori)

1 tsp freshly grated ginger

**red pepper flakes, if desired

 

Remove your tofu from the box and drain from liquid.  Place on a plate and slice as desired.  Drizzle with ponzu sauce, then onions, ginger, and finaly the sesame topping.  You can also top with a few red pepper flakes for an extra punch if you like it spicy!  Serve immidately and enjoy!  This is super simple but so delicious and AFFORDABLE!  

 

 

Beef-Less Tips with Green Beans, Purple Potatoes, and Carrots

1 lb small purple potatoes

2 C green beans, trimmed into 1" sticks

1/3 C carrots, chopped

9 oz package of Gardein 'Beef-less Tips"

2 tsp garlic, crushed

1 TBSP cooking oil

1 TBSP Wildtree Scampi Blend

 Place purple potatoes in a medium pot and cover with about an inch of water.  Bring to a boil and allow to cook for approx. 15 minutes, then add in green beans and carrots and allow to cook for about 5 minutes longer.  Remove from heat and drain.  Meanwhile, in a large pan, heat the oil and sautee the crushed garlic until fragrant.  Next, add the Beef-Less Tips into the pan and sautee until cooked through and starting to brown on the outside (about 5-7 minutes).  Transfer the drained, rised potatoes, green beans, and carrots to sautee pan and sautee together for about 4 minutes, then add the scampi blend.  Continue to saute for about another 3 minutes and then serve with a dusting of crushed rep pepper.

 

High Protein, Low Fat Vegan Lasagna

 8oz. box of whole wheat lasagna (I used Hodgson Mill)

12.3 oz silken tofu

3/4 C unsweetened almond milk

12 oz. Smart Ground Original

4 C California blend mixed vegetables (carrot, broccoli, and cauliflower)

6 whole cloves of garlic

1-1/2 jars organic pasta sauce (I use Muir Glen or Seeds of Change**check the label of your pasta sauce to ensure it does not contain dairy products or an animal based stock)

1 C Daiya Mozzeral Style Shreds

Preheat oven to 400F.  Prepare lasagna noodles according to package instructions, then drain and rinse thoroughly in cool water.  Meanwhile, combine tofu, almond milk, garlic and vegetables in your Vitamix or high powered blender/food processors.  Blend until a smooth- or to your desired amount of 'chunkiness'- and set aside.  Next, combine pasta sauce and Smart Grounds in a large mixing bowl.  Used a fork to break up any clusters of the Smart Grounds and ensure the mixture is even.  Using a 9"x13" baking dish, begin assembling your lasagna.  Begin with a layer of the sauce-Smart Ground mixture, followed by 3 lasagna noods, and a thin layer of tofu-vegetable mixture.  Do this for 3 more layers and then cover with the final layer of sauce-Smart Ground mixture.  Top with 1 C of Daiya Mozzerla style shreds.  Bake, uncovered, for 35-40 minutes.  Allow lasagna to rest and settle for approximately 15 minutes before serving.  

 

Meatless Sloppy Joes

1 box Smart Grounds® Original Veggie Protein Crumbles

1 can mixed beans- salt free or low sodium

2 cloves garlic, crushed

1 onion, finely chopped

1 green bell pepper, diced

1/2 C tamari or soy sauce

1 TBSP Dijon mustard

1 TBSP honey

2 tsp apple cider vinegar

1-2 tsp freshly grated ginger

cayenne pepper to taste

Garnish- Daiya vegan cheddar shreds 

Place the garlic, onion, and green pepper in a saucepan and sautee with water.  Cook until onion and pepper soften.  Add the Smart Grounds® and beans, then continue to sautee until heated through and grounds are starting to slightly brown.  Whisk together all of the remaining ingredients in a small bowl and then pour into the sautee pan.  Continue to cook for approx. 10-15 minutes- season to your taste with cayenne pepper.  Serve on a bun of your choosing topped with Daiya vegan cheddar shreds!  Yum!

 

Oil Free Tabouli Salad

1 C bulghur

2 C boiling water

1/2 C fresh lemon juice

1/2 C chopped fresh mint

1 C chopped fresh parsley

1/2 C chopped scallion

2 tsp minced garlic

1 tsp freshly ground black pepper

1/2 C diced cucumber

2 Roma tomatoes, chopped

3 TBSP sliced black olives 

Put the bulghur in a very large mixing bowl.  Pour the boiling water over the bulghur, cover with a towel, and let stand for 1 hour (the grain will more than double in size so ensure you have selected a large enough container).  After 1 hour, all unabsorbed liquid should be strained away.  Press the bulghur against your strainer to squeeze out any excess water.  Transfer to a bowl and toss well with the remaining ingredients.  Allow to rest in the refrigerator for at least 2 hours to allow flavors to blend.

 

Spicy Tofu & Oat Burgers

1 lb. firm tofu, drained

1-1/2 C rolled oats

2 TBSP tamari or soy sauce

1.5 TBSP organic Worcestershire sauce

3 TBSP finely chopped garlic

1 TBSP crushed red pepper flakes

1/4 tsp freshly ground black pepper

1/4 tsp onion powder

 

Preheat oven to 350.  Place the tofu in a large bowl and mash with a potao masher.  Add in the remaining ingredients and stire until everything is well combined.  Thoroughly clean and moisten your hands and shape the mixture into 6-8 patties (depending on your preferred size).  Place onto a non-stick baking sheet.  Bake for 20 minutes on one side, then flip and bake an additional 10 minutes.  For an added BBQ flavor, transfer cooked patties onto your grill for about 5 minutes to get a nice smokey flavor.  Serve as you would your favorite burger!