Pizza-Style Meat Loaf

So this was pretty good. It had that "hot" that pizza has. It looked pretty easy to make. Will have again. We had with salad.

We assembled it differently.

Pizza-Style Meat Loaf
Yield: 6 servings (serving size: 1 slice)

Ingredients
2/3 cup pizza sauce, divided (used Bertoli Marinara)
1 1/2 pounds extra-lean ground round
3/4 cup Italian-seasoned breadcrumbs
1/2 cup chopped onion
1 teaspoon dried Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
2 (1-ounce) slices part-skim mozzarella cheese (used 2 oz of shredded)
1/2 cup diced red bell pepper (used green pepper)
Cooking spray

Preparation
Preheat oven to 350°.

Combine 1/3 cup sauce, meat, and next 8 ingredients (sauce through egg white) in a bowl (we added the green pepper). Shape meat mixture into an 18 x 12-inch rectangle on wax paper. Arrange cheese slices over meat mixture; sprinkle with red bell pepper, leaving a 1-inch border. Roll meat mixture up jelly-roll fashion starting at short side (we put half in a meatloaf pan, put cheese in the middle and put the other half of the mixture in). Pinch ends to seal.

Place meat loaf on a broiler pan coated with cooking spray. Bake at 350° for 1 hour or until meat loaf registers 160°. Brush 1/3 cup pizza sauce over meat loaf. Bake an additional 5 minutes or until done; let stand 10 minutes before slicing.

Nutritional Information
Calories:291 (39% from fat)
Fat:12.6g (sat 5.2g,mono 5.2g,poly 0.6g)
Protein:27.9g
Carbohydrate:15.4g
Fiber:0.9g
Cholesterol:75mg
Iron:4.4mg
Sodium:671mg
Calcium:96mg

Cooking Light, APRIL 1997

Chicken in Wine Cream Sauce

I made this. I didn't have milk. So it will have to be a do-over. However the spice rub was really good. And I subbed water and sourcream for the milk. I'm not sure about that.

And I made the rice...correctly. So it bums me out we didn't have milk. I was well on my way.


Chicken in Wine Cream Sauce

2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons dried rosemary
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
4 teaspoons olive oil, divided
Cooking spray
8 chicken thighs, skinned (about 2 1/4 pounds)
1/3 cup all-purpose flour
2 1/4 cups 1% low-fat milk
1 cup dry white wine
2 cups sliced mushrooms
1/4 cup tub-style light cream cheese
2 cups hot cooked wild rice
Oregano sprigs and cranberries (optional)

Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken. Heat 2 teaspoons oil in a large skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.
Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Add mushrooms; cover and simmer 5 minutes. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired.

Yield: 4 servings

CALORIES 444 (29% from fat); FAT 14.5g (sat 4.4g,mono 6.2g,poly 2.2g); PROTEIN 39.1g; CHOLESTEROL 128mg; CALCIUM 246mg; SODIUM 568mg; FIBER 2.5g; IRON 4mg; CARBOHYDRATE 39g

Cooking Light, NOVEMBER 1997

Adobo Tuna

This was really good. D prepped it while I was at work. He is not a big fish fan, but ate it and said it was good too. Not spicy at all. We had it with yellow rice/black beans.

Adobo Tuna

Adobo is a garlic, cumin, and sour-citrus marinade.

1/3 cup fresh lime juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 garlic cloves, minced
4 (6-ounce) tuna steaks (about 1/2 inch thick)
1 teaspoon olive oil
1 teaspoon cracked pepper
Cooking spray
Lime slices (optional)

Combine first 5 ingredients in a large shallow dish; add fish, turning to coat. Cover and marinate in refrigerator 1 hour, turning fish occasionally.

Preheat broiler. Remove fish from dish, discarding marinade. Brush oil over fish; sprinkle with pepper. Place fish on broiler pan coated with cooking spray; broil 4 minutes or until medium-rare (do not turn). Garnish with lime slices, if desired.

Yield: 4 servings (serving size: 1 steak)

CALORIES 250 (33% from fat); FAT 9.3g (sat 2.2g,mono 3.5g,poly 2.5g); PROTEIN 38.3g; CHOLESTEROL 63mg; CALCIUM 6mg; SODIUM 123mg; FIBER 0.2g; IRON 1.9mg; CARBOHYDRATE 1.1g

Cooking Light, AUGUST 1997

Brie-and-Caramelized Onion-Stuffed Chicken Breasts

First, this is not a quick recipe. It takes about an hour.
Second, it tasted good, but I wish it had more brie and less onions...perhaps this is why I'm on a diet though.
Third, D doesn't slit chicken and make pockets. He pounds out the chicken and rolls it, so that is what he did.

This recipe tasted good, but when we got home at 8 on Friday night, making this was a comedy. First because it took awhile, and second just because of all the steps. I'm not sure we'll have this again, just because of the time factor. (Update: D has said this is to stay on the list...he really liked it). We had with rosemary potato wedges and broccoli-and-2-cheese sauce.

Brie-and-Caramelized Onion-Stuffed Chicken Breasts

1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
2 garlic cloves, minced
1 (10 1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
CALORIES 220 (29% from fat); FAT 7.1g (sat 3.2g,mono 2.5g,poly 0.7g); PROTEIN 30.8g; CHOLESTEROL 80mg; CALCIUM 62mg; SODIUM 263mg; FIBER 1g; IRON 1.6mg; CARBOHYDRATE 7.1g
Cooking Light, MAY 1997

Rosemary Potato Wedges

I made these. First, if you find 5 red potatoes that weigh 1.75#s let me know. I found that it was closer to 15. So my wedges were smaller. Other than that, this recipe was pretty easy. It probably would taste good with ketchup (I eat all french fry-like recipes with ketchup) but I just didn't this time. Will make again.

Rosemary Potato Wedges

5 red potatoes (about 1 3/4 pounds)
1 tablespoon olive oil
1 teaspoon dried rosemary (I used 1.5 TBSP Fresh)
1/4 teaspoon salt (I used 1/2 tsp Kosher salt)
1/4 teaspoon pepper

Preheat oven to 450°.

Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7-inch baking dish (I put on a cookie sheet...forgot to use PAM, don't forget to use PAM). Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well.

Bake at 450° for 30 minutes or until tender, stirring occasionally.

Yield: 6 servings (serving size: 5 wedges)

CALORIES 119 (18% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 107mg; FIBER 2.4g; IRON 1.8mg; CARBOHYDRATE 22.1g

Cooking Light, NOVEMBER 1997