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Archive for October, 2009

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I had high hopes for this recipe – it sounded and looked so good in the magazine, and it received great reviews online.

But both Stas and I hated this meat loaf! It was spicy, but not in a yummy kind of way – I think it lacked seasoning. And the ketchup topping was such a bad match with that spiciness – it was too sweet and… well.. nasty. (In all fairness, I did use reduced carb ketchup instead of regular. Maybe regular would have been better).

It was painful finishing these leftovers, but we did it. And I will *not* be making this agian. Instead, I’m sticking with my tried-and-true meatloaf recipe.

… which reminds me: I haven’t blogged about my favorite meat loaf recipe yet!

Spicy Turkey Meat Loaf with Ketchup Topping
from Cooking Light, October 2009

1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

spicy-turkey-meatloaf-2

cooking the mushrooms and onion

Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine.

spicy-turkey-meatloaf-3

meat mixture

Shape turkey mixture into a 9 x 5–inch rectangle on a pan coated with cooking spray. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf.

spicy-turkey-meatloaf-4

after shaping the loaf and spreading the sauce on

Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

spicy-turkey-meatloaf-6

cooked & ready to serve

Serves 8

(note: the information below is based on using regular ketchup. When I made it, I used low-carb ketchup)

1 serving = 4 Weight Watchers points

Calories: 184
Fat: 3.7g
Protein: 23.2g
Carbohydrate: 15g
Fiber: 1.2g

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pecan-crusted-trout

The original recipe calls for trout, but the grocery store didn’t have any, so I used tilapia. I’m not sure it was the best choice for a substitute… Cooking Light suggests cod, halibut, or catfish. (Hey, tilapia was on sale!)

If you don’t like pecans, you could use another type of nut – like almonds or walnuts!

Pecan-Crusted Tilapia
adapted from Cooking Light, October 2009

1/4 cup pecan halves
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil, divided
4 (6-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon ground black pepper

ingredients

ingredients

1. Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge fish in nut mixture, pressing gently to adhere.

pecan-crusted-trout-breading

dredging the fish

Place 2 fillets in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.

cooking a fillet

cooking a fillet

the plated fish

Stas' dish

Serves 4

1 serving = 6 Weight Watchers points

note: this is the nutritional information for the trout version:
Calories: 267
Fat: 15.3g
Protein: 27.8g
Carbohydrate: 3.5g
Fiber: 0.8g

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