R is for Recipe

My friend Lisa had some great suggestions for my dinner time troubles. One thing she suggested was planning menus in advance. Not necessarily down to the type of vegetable, but just organizing a little bit.

To that end, I have started making a list of what I can make with the contents of my fridge/freezer/pantry at any given time. That way the possibilities are at least narrowed down to what I have on hand. As I make certain dishes, they get crossed off the list. When there are only a couple things left on the list (or a few things left in the fridge) I go to the grocery store and start again. It's helping a bit!

Lisa also offered a fabulous recipe I can't wait to try. Here it is:

Unbelievable Chicken Meatloaf

1 lb. ground chicken (or turkey)
1/2 c breadcrumbs (1 toast 2 slices of bread and put in the food chopper)
1 large egg white
1 medium carrot (I use several baby carrots)
1 small onion (I omit)
1/4 c ketchup
1/2 tsp minced garlic
1 tsp Worcestershire sauce
1/4 tsp celery seeds
1tsp salt
1/8 tsp pepper

1. preheat oven to 350 degrees
2. combine chicken and bread crumbs in large bowl
3. cut the carrot and onion into chunks and add to blender or food processor
4. add the remaining 7 ingredients to the blender
5. process until carrot is very fine
6. pour blender mixture over meat mixture
7. mix very will with your hands
8. form into a loaf and place in lightly greased 9 x 13 pan (or 8 muffin cups)
9. cover with foil and bake one hour
10. remove foil and bake for 15-30 min., until cooked through

She makes them in muffin cups and they only bake one hour total. Each cup has 2 weight watcher points, or approx. 111 calories and 2.2 g fat.