Turkey Meatloaf – 152

I love meatloaf, it’s one of those “comfort foods” that makes me think of being a kid. Meatloaf when I was growing up was ground beef and sometimes a mixture of ground beef and pork. My mother usually added a few strips of bacon on the top, because there wasn’t enough meat in there already 🙂 The meatloaf I make now doesn’t resemble that one very much except….let’s see…it’s the same shape and….. it delicious!

Turkey Meatloaf


1 Tablespoon olive oil
1 cup onion, chopped
4 cloves garlic, minced
1 medium yellow pepper, chopped (any type of pepper will do)
1/2 cup mushrooms, chopped
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon basil
2 Tablespoons tomato paste (no salt added)
1/4 cup fat-free, low-sodium chicken broth
1 Tablespoon Worcestershire sauce
1 – 1/4 lb. 99% fat-free ground turkey
3/4 cup oatmeal, uncooked dry
1/4 cup egg substitute
1/3 cup low-fat feta cheese, crumbled
2 Tablespoons low sugar ketchup

Preheat oven to 350°.

In medium saute pan, heat the olive oil over medium heat. Add the onion, garlic, peppers, and mushrooms; season with pepper, thyme and basil. Saute until onions and peppers are soft. Add tomato paste, chicken broth and Worcestershire sauce; mix well. Place into a bowl and let it cool slightly. Combine the ground turkey, oatmeal, egg, cheese, and onion mixture; blend well. Place into an 8″ x 4″ loaf pan. Spread ketchup on top. Bake in preheated oven for 50 – 55 minutes or until the internal temperature is 165°.

Shrimp Scampi – 155

Those of you who know me from New England probably remember a restaurant/bar called LJ’s. I remember (or at least partially remember) seeing Eric’s old band, Shockwave, playing there and dancing the night away with friends. I also recall getting there early sometimes and having dinner (yes, there was a time in my life when I ate “restaurant food”). My favorite item on the menu was their Shrimp Scampi. Looking back I remember that on the nights when I would order that for dinner, it was well into the night before I could drag my butt out of the chair and dance. The Scampi was delicious but it sat like brick in my stomach and made me feel more like lying down than dancing. On a side note – something I never thought of back then – I must have reeked of garlic after eating that meal, it’s a good thing Eric usually ate the same thing….a belated apology to anyone he or I may have offended with our garlic breath 😳 Anyway; this version of Scampi will not make you want to lie down and nap and it is (in my humble opinion) every bit as delicious as the LJ’s version….it will however give you serious garlic breath!

Shrimp Scampi

2 Tablespoons olive oil
2 Tablespoons margarine (I use Smart Balance Light)
1 – 2 oz. can anchovies, minced
6 cloves garlic, minced
1 teaspoon red pepper flakes
3 leaves fresh basil, chopped
1/2 cup chopped parsley
2 cups fat free, low-sodium chicken broth
1 lb. medium shrimp, raw, peeled and deveined
1 lb. whole wheat linguine, cooked according to package directions (no salt)

Heat the olive oil over medium in a skillet, melt in the butter. Add anchovies, garlic, pepper flakes, basil, and parsley. Saute until the anchovies are melted and the garlic is soft. Add broth and bring to a boil. Add shrimp, reduce heat to simmer and cook for about 7 – 10 minutes (until the shrimp are firm). Pour entire mixture over cooked pasta; mix well.

Zucchini Quiche – 159

This is a really simple vegetarian dinner that comes together really quick, has an easy clean up and tastes heavenly! I like to just have a simple salad with it, and you’re done. My favorite way to make this meal is to throw it together, place it in the oven, and then relax in a hot bath while it’s cooking. The timing is perfect 😉

Zucchini Quiche


3 cups zucchini, diced
1 small onion, chopped
2 cloves garlic, minced
1 cup Whole Wheat Bisquick
1 cup Egg Substitute (equal to 4 eggs)
½ cup Canola oil
½ cup low-fat cheese, grated
½ teaspoon oregano
1/2 teaspoon basil
1 teaspoon parsley
1/8 teaspoon pepper

Preheat oven to 350° and spray 9” pie plate with non-fat butter flavor cooking spray. Mix all ingredients together in a large bowl. The mixture will be very thick, don’t worry – it supposed to be. (Click on the images below) Pour into buttered pie plate. Bake at approximately 35 to 45 minutes until knife inserted in center comes out clean.

Mexican Stir Fry – 161

This is one of my favorite recipes. It’s super fast, really good for you and takes very little time to cook. Of course, having my prep cook (I mean sous chef 🙂 ) chopping up the veggies first is a big help! Even if you don’t have your own sous chef, it’s still a really quick meal to prepare and it makes a ton. You can vary the amounts of spices to make it as hot or mild as you like. We like ours pretty spicy!

At less than 300 calories per serving, you can feel good about pairing it with an icy cold beer (or two)!!

Mexican Stir Fry

Mexican Stir Fry

1 diced green pepper
1 diced yellow pepper
1 diced orange pepper
½ cup diced onion
2 cloves garlic, minced
¼ cup diced jalapeno peppers
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 Tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried red pepper flakes
1 – 15 oz. can diced tomatoes, no salt added
2 bags Success Brown Rice, cooked and drained
1 – 15 oz. can low-sodium black beans, drained & rinsed*
1 – 16 oz. can low-sodium chick peas, drained & rinsed*

Sauté the peppers, onion and garlic in a hot wok (or large saute pan) that has been sprayed with non-fat cooking spray. Sprinkle with spices and continue cooking until the veggies are just slightly soft. Add the jalapeno peppers and saute for 1 minute. Add the remaining ingredients, mix well, and let cook over low/med heat for a few minutes to blend the flavors. Serve topped with a sprinkle of Fat Free Cheddar Cheese.

*Variation – when I have leftover Baked Beans (recipe here) I substitute 2 – 3 cups of the leftover beans for the canned beans.

Chicken Corn Chowder – 162

What is better than a delicious, creamy, hot chowder on a cold night? How about a delicious, creamy, hot, healthy chowder on a very cold night? Coming right up….. 🙂

Chicken Corn Chowder

Chicken Corn Chowder

2 teaspoons margarine (I use Smart Balance Light)
1 teaspoon olive oil
1 lb. boneless, skinless chicken, cut into cubes
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon black pepper
4 – 5 red potatoes, diced
3 cups fat-free, low-sodium chicken broth
2 – 1/2 cups skim milk
1 Tablespoon cornstarch
1 – 14 oz. can no-salt added creamed corn
1 cup frozen whole kernel corn

Heat margarine and olive oil in large dutch oven over medium-high heat, add chicken, onion, and garlic; saute until chicken starts to brown. Season with sage, basil, thyme, rosemary and black pepper. Add potatoes, mix well. Add chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender. Add most of the milk; reserve about 1/4 cup, increase heat and bring to a fast simmer. Mix cornstarch with 1/4 cup of reserved milk and stir into chowder. Mix well and stir until thickened. Add corn and heat for an additional 1 – 2 minutes.

Pesto Salmon Pasta – 164 / Homemade Pesto 163

I love pesto, it’s delicious and really quick and easy to make. Pesto is one of the very first things I ever learned to make when I was about 12. At that time I didn’t even know it was called pesto. I found the recipe in a “teen” magazine and they called it green spaghetti. I’ve included my pesto recipe at the bottom; but you could also use a store-bought version, just look for one with only the basic ingredients and be sure it uses only extra virgin olive oil.

This recipe combines pesto with salmon and whole wheat pasta for a great tasting and good for you dinner that comes together in the time it takes to boil the pasta (even if you make your own pesto). Don’t be afraid of the 13 grams of fat, this is healthy fat, the kind your body needs 😀

Pesto Salmon Pasta

Pesto Salmon

12 oz. salmon
1/4 cup pesto (recipe below)
1 – 14 1/2 oz. can diced tomatoes (no salt added)
1 – 16 oz. package whole wheat rotini (or any short cut pasta), cooked according to package directions (no salt added)

Place salmon into a frying pan (that has been sprayed with cooking spray) over medium-high heat. Break up the salmon into small pieces as it cooks. After about 3-4 minutes add in 2 Tablespoons of the pesto and continue cooking and stirring until the salmon is completely cooked through. Add in the diced tomatoes and cook for an additional minute or two, just until the tomatoes are heated. Mix the remaining 2 Tablespoons of pesto with the cooked pasta. Pour salmon mixture over the cooked pasta, toss and enjoy!

Homemade Pesto

2 cups fresh basil leaves, packed
1/4 cup low-fat grated Parmesan cheese
1/2 cup extra virgin olive oil
3 Tablespoons walnuts, chopped
3 cloves garlic, minced

Place basil leaves into a food processor and blend until well chopped. Add each additional ingredient one at a time, blending well after each addition. Process until smooth, scraping down the sides occasionally.