Ohh Wedding Crashers, what a great flick, but seriously, my mom did make the best (and healthiest) meatloaf and bean salad last night! Call me a nerd, but I find it highly entertaining to take an otherwise off-limits meal and turn it into a nutritional masterpiece. There are so many healthy swaps you can make to a recipe that nothing is off limits, that includes meatloaf! (recipes based off of Fitness magazine’s “the last bite” and “recipe makeover” with subtle changes)
- 1 pounds lean ground turkey
- 1 cup cooked lentils
- 2 cups of pack spinach leaves steamed, drained and chopped
- 1 cup of finely diced red peppers, green peppers, celery and onion
- ¼ teaspoon extra virgin olive oil
- ¼ teaspoon chopped garlic
- ¼ cup of parmesan cheese
- 1 large egg
- Seasonings to taste
1. Preheat oven to 350 degrees. Heat oil in a pan and sauté veggies (except spinach) over medium heat.
2. In a large bowl, break up turkey then add cooked veggies, parmesan, broth and the egg.
3. Next add the lentils and mix everything together. Add spinach and mix again.
4. Spray cooking spray in a 3-by-8 pan and push the meat down in the pan. Bake for about 35 minutes, cool and enjoy!
To pack even more veggies into this meal my mom paired it with a bean salad:
- 1 red bell pepper (halved and seeded)
- 1 yellow pepper (halved and seeded)
- 3 tablespoons of extra virgin olive oil
- 1 pound green beans (trimmed)
- 2 15 – 16 ounce cans cannellini beans, rinsed and drained
- 2 tablespoons red-wine vinegar
- Salt and pepper to taste
1. Lightly brush pepper halves with extra virgin olive oil and grill for 8 to 10 minutes. When thoroughly cooked, cool and cut into bite-size strips.
2. Meanwhile cook green beans until crisp and tender, drain and let cool in cold water.
3. Finally, mix peppers, green beans, cannellini beans, capers in a large bowl. In a small bowl, whisk together vinegar, oil, and salt and pepper.
4. Pour the dressing over the veggies, cool and serve.
(129 calories, 5 g protein, 18 g carbs, 5 g fat, 5 g fiber)