Meals were pretty simple. For breakfast I had 2 egg cups, steamed baby squash and an orange. Instead of taking my yummy coffee with the coffee "crack" (sweetened creamer) to work with me I had it before work, black. It wasn't horrible and I think I will get used to it. I had water on both my coffee breaks. Normally I would have a snack on both breaks. A piece of fruit, or a Fiber one bar.
Lunch was the very same salad as yesterday. It was so good and kept me full all afternoon too.
Once again I was very hungry when I got home from work. I had a few almonds and got to work cooking supper. Both boys were home tonight which doesn't happen very often (my husband is away). I made them spaghetti and spaghetti squash for me. I bought a jar of organic, no sugar added marinara sauce and used that. Steamed broccoli and mini turkey meat loaves that I made last night. Quick meal and very good!
I had an apple after supper and I really couldn't believe how sweet it tasted! Amazing.
The recipe for the turkey meat loaves was from http://paleointensified.wordpress.com/category/dinner/
Mini Turkey Meat Loaves
INGREDIENTS:
- 1 pound 93%-lean ground turkey
- 1 medium zucchini, shredded or chopped finely
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 1/3 cup chia seeds (or the Hemp Hearts from Costco!)
- 1 large egg, lightly beaten
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Feel free to add mushrooms or other veggies are good additions too!
DIRECTIONS:
1. Preheat oven to 400°F. Generously spray a nonstick muffin pan with olive oil cooking spray.
2. Gently mix turkey, zucchini, onion, bell pepper, egg, vinegar, mustard, other veggies, pepper
and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture
among the muffin cups.
3. Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the
center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes
before serving.
1. Preheat oven to 400°F. Generously spray a nonstick muffin pan with olive oil cooking spray.
2. Gently mix turkey, zucchini, onion, bell pepper, egg, vinegar, mustard, other veggies, pepper
and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture
among the muffin cups.
3. Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the
center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes
before serving.
Makes 6 servings, 2 loaves each.
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