Sunday Spotlight!!

Send me your favorite recipes for the Sunday Spotlight! Don't forget, the next feature could be yours!

White Cheddar Meatloaf - A Family Favorite!

You may be one of the many people that have said in the past "I'll never eat meatloaf" or "I don't like meatloaf" etc. The surprising thing is, homemade meatloaf is delicious, and with this recipe, I promise you won't be disappointed! So, forget the past...

I snagged this recipe from (no other than) Cooking Light. I provided the link below. However, we actually made this meal healthier and used TURKEY meat instead of ground sirloin. If you do use beef, use lean. This is a great meal to prep the night before then stick in the oven when you get home!

• 1/2  cup  fresh breadcrumbs (about 1 ounce)
• Cooking spray
• 1  cup  chopped onion
• 2  garlic cloves, chopped
• 1/2  cup  ketchup, divided
• 3  ounces  white cheddar cheese, diced
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  grated Parmesan cheese
• 1  tablespoon  prepared horseradish
• 1  tablespoon  Dijon mustard
• 3/4  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 to 1 1/2 pounds ground lean turkey meat
• 1  large egg, lightly beaten

Prep the night before:
1. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
2. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes.
3. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each.

If you're prepping, then just pop in the fridge until tomorrow!

The next day:  (The recipe says - "Bake at 425° for 25 minutes or until done.")

Upon cooking, it took more like 35 to 40 minutes. Use a thermometer and just test until internal temperature reaches the correct temperature, around 160 degrees.

Serve with mashed potatoes! :)

For more info, visit:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109591

"Sunday Spotlight" - Southwest Chicken Chili

So, Sundays always remind me of football season, and even though it's definitely not that time of the year, I wanted to go ahead and celebrate this spotlight with a new spin on an old Sunday favorite - chili!

This recipe is derived form a Campbells recipe I found - http://allrecipes.com//Recipe/southwest-white-chicken-chili/Detail.aspx - however, I cut a few ingredients and sped up the process for you, since it's time to start the work week again, and we all know how that can be...

What You Need:

1 tablespoon vegetable oil

4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes (or, buy a pre-cooked rotisserie chicken, cut up half for the recipe, and save the other half for dinner tomorrow or make chicken salad for lunch)

4 teaspoons chili powder

1/2 cup diced onion

1 small green pepper, chopped

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

1 (15 ounce) can white kidney beans (cannellini), rinsed and drained ( OR we used red kidney beans and it was still perfect)

Optional: 2 tablespoons shredded Cheddar cheese and a dollop sour cream

Also, tortilla chips are great for dipping!

How to Make:

1.   Heat the oil in a 4-quart saucepan over medium-high heat.  Add the chicken, chili powder, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often. (If you buy the pre-cooked chicken, just add the other ingredients first, saute, then add chicken once the onions/peppers are almost done).

2.   Stir in the soup, water, corn and beans and heat mixture to a boil. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese, sour cream, tortilla chips, etc!



Because You Probably Have Leftover Adobo Sauce....

So, if any of you attempted the Orange Chipotle Chicken from the "Sunday Spotlight," I know you have adobo sauce in your fridge, and you're not really sure what to do with it...Throw it away?? Of course not!

I just got Cooking Light's April issue, and viola! There is a recipe for Chipotle Pork Tacos.  I changed a few things around (I think my recipe is better, but don't tell) - however, here's the link to the originial - http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000111089.

Anyway, I don't think there are quite enough flavors in the original - so here's my modified version. There are a few more ingredients than I would like in here, but at least half are staples in the house (cooking spray, garlic, brown sugar, oregano, etc) so hopefully there aren't too many ingredients you have to buy. And you already have the adobo sauce!

Tomorrow is Friday, and that makes any working girl happy.  So, whip up that margarita, and enjoy!

• 1  (1-pound) pork tenderloin, trimmed (we did a little extra for leftovers!)
• 1 1/2  teaspoons  finely grated lime rind
• 1  tablespoon  fresh lime juice
• 2  teaspoons oregano
• 1  teaspoon brown sugar
• 2  teaspoons chopped chipotle chile in adobo sauce
• 2  teaspoons bottled minced garlic
• 1/4  teaspoon  salt
• Cooking spray
• 1  cup  thinly sliced shallots
• 2  teaspoons  olive oil
• 8  (6-inch) whole wheat tortillas
• 1/4  cup  reduced-fat sour cream
• 1/4 cup grated cheddar cheese
• few lettuce leaves to top tacos
• Chopped cilantro (optional)

1. Put pork tenderloin between 1-2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or small heavy skillet.  Remove plastic wrap.
2. Cut pork into thin strips.
3. Combine pork, lime rind, and the next 6 ingredients (through salt). Mix together.
4. Heat a medium sized nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 3-4 minutes or until tender. Place shallots in a small bowl.
5. Add oil to pan. Add pork; sauté for 4 minutes or until no longer pink.
6. Warm tortillas according to the package directions (if you use whole wheat tortillas instead of corn tortillas, then just microwave for 10 seconds and you're good).
7. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with sour cream, shallots, lettuce, cheese and cilantro.

Optional - top with extra adobo sauce (be careful, it's spicy) or taco sauce.

Happy Weekend!

"Sunday Spotlight" Orange Chipotle Shrimp

So here's the "Sunday Spotlight" a day late! (Sorry about that, I ran my first 8k this weekend and was sort of lazy the rest of the weekend)...Forgive me:)

This is a great recipe sent to me by Jessica D - The recipe is from Kraft Recipes (http://www.kraftrecipes.com/recipes/chipotle-orange-shrimp-112910.aspx) - we made last night and it was so good! If you like spicy, this is definitely the dish for you!

AND, super easy for a weeknight meal, and only 5 ingredients.

Ingredients:

1/3 cup KRAFT Zesty Italian Dressing

1-1/2 lb.  uncooked deveined peeled large shrimp (I bought frozen in a bag)

1/4 cup orange marmalade

1-2 Tbsp.  chopped canned chipotle peppers in adobo sauce (you can usually find this near the canned tomatoes in the grocery store)

3 cups  hot cooked long-grain white rice

 

Heat dressing in large skillet on medium-high heat. Add shrimp; cook 4 minutes, stirring occasionally. Add marmalade and 1 Tbsp peppers; cook and stir 3 min. or until shrimp are tender. (I would taste the sauce here, and if you want more spice, add another Tbsp. adobo sauce). Remove from heat.

 

Option - sprinkle with cilantro.

 

Serve over rice! This is so easy - thank you Jessica D! :) 

Tilapia with Avocado and Couscous

 

 

So, this has got to be one of my all-time favorite light & healthy meals. I make it when girlfriends come over in the summer to grill out, or just when I want something different and delicious! This recipe is taken from one of my other favorite magazines - Women's Health!

 

Grab a nice glass of chardonnay, invite the girls over one Saturday afternoon, and enjoy!

 

Ingredients

2	tsp chili powder, mild
3 1/2	tbsp olive oil
24	ounce tilapia fillets
3/4	cup Israeli couscous ( you can substitute regular couscous here too)
1/4	tbsp lemon juice
1	tsp sugar
3	tsp soy sauce
1/2	cup chopped scallions
1	tbsp chopped parsley
1	cup diced avocado ( don't cut pieces too small. I usually cut up about 2 small avocados - you can't put too much in!)

Directions

1. Preheat grill or grill pan and prepare couscous according to instructions.
   
2. Combine chili powder and 1 tablesppon olive oil: brush over tilapia. Grill fish for about 2-3 minutes on each side or until cooked.
   
3. Meanwhile, in a large bowl, combine 2.5 tbsps olive oil, lemon juice, sugar, soy sauce, scallions, parsley, and avocado. Fold into couscous and season to taste with salt and pepper.
   
4. Place each fillet on a bed of couscous; garnish plate with grilled lemon wedge if desired.

Read more: http://caloriecount.about.com/grilled-tilapia-israeli-couscous-avocado-recipe-r91728#ixzz1H68AOKOs

Pasta with Asparagus, Pancetta & Pine Nuts

Here's an easy weeknight meal that you can make for one, two, or a family. It's also a little lighter dish, after that turkey lasagna :)  I always love pasta dishes during the week because they are quick, healthy, and tasty...Enjoy!

What You Need:

• 8  ounces cavatappi pasta
• 1  pound asparagus, trimmed and cut diagonally into pieces
• 2 cloves minced garlic
• 4  tablespoons pine nuts
• 2  ounces diced pancetta
• 2  tablespoons fresh lemon juice
• 2  teaspoons extra-virgin olive oil
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) crumbled Parmesan cheese

Prep

1. Preheat oven to 400°.
2. Cook pasta according to package directions; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with minced garlic; return to pan, and toss well.
3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. Be careful - they burn quickly!
4. Increase oven temperature to 475°.
5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Spoon over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Serve with garlic bread!

For more info on this recipe - visit http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001963965.