Time for all the hearty, filling dishes! The holidays are around the corner & if you're on a diet like me, you'll be craving like crazy! I made a low-fat meatloaf recipe that does the trick!
Time: 1 hour
Ingredients:
- 1 pack ground chicken
- 1/2 yellow onion diced
- 3 gloves garlic, roughly chopped
- A handful of shishito peppers, diced (can sub bell peppers)
- 1 habanero pepper, diced (seeds removed)
- 1 egg, beaten
- Salt & pepper
- 1/2 breadcrumbs
Recipe:
- In a large basin, put the ground chicken & all other ingredients together & incorporate with your hands. Careful not to over mix.
- Use a piece of wax paper or parchment paper on a cookie sheet. Place the mixture in the middle & form it into a loaf with your hands.
- Bake on 375 for about 45 minutes to 1 hour or until the loaf is brown on the outside & deliciously moist on the inside.
Nothing better than a savory pie on a cold, rainy, NYC evening! Spiced ground lamb with peas & carrots smothered with garlic mashed potatoes. Need I say more? Recipe below, try it. Your tummy will thank you.
Time: 1 hour
Ingredients:
- 1 packet ground lamb or meat of your choice
- 2 large rustic potatoes, chopped into large chunks
- 1/4 onion, diced
- 3 cloves garlic, minced
- 1 cup peas & diced carrots mixed (I used frozen kind, canned will work too)
- 1 teaspoon smoked paprika
- 1.5 teaspoons of chili powder, ground cumin, & cayenne pepper
- Salt/pepper to taste
- Chives for garnish (optional)
- 1 handful cheddar cheese (optional)
- 1 tablespoon vegetable oil
- 1 cup milk or lactaid
Recipe:
- Submerge the potato chunks in water in a large pot. Bring the water to a boil & leave it for about 25 minutes or until they are soft enough to mash.
- Heat the oil on medium heat in a skillet or pot. Add the onion & garlic.
- Brown the ground meat in the pot with the garlic & onion (include the chili powder, cumin, cayenne, salt & pepper.)
- Use a deep Pyrex dish to scoop the browned meat into.
- Using the skillet or pot the meat browned in, sauté the carrots & peas with a little salt & pepper. Pour these over the ground meat in the Pyrex.
- Strain the potato chunks once they're soft & then pour them back into the pot they boiled in (without the water).
- Mash the potatoes with salt, pepper & milk. Spread them on top of the carrots & peas.
- Sprinkle on the chives, handful of shredded cheese & smoked paprika & bake for 15 minutes on 350 degrees.
Ok so this is pretty much Asian-flavored stuffed cabbage... But calling them dumplings is way cuter! And makes me feel fuller somehow :) it's Glutenfree, low in fat, carbless & delicious!
Time: 45 mins
Ingredients:
- 6 whole leaves of cabbage, washed & boiled ~2 mins to soften
- 1 pack ground turkey or ground meat of your choice
- 1 tablespoon ground chili powder
- 1.5 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons ginger soy sauce
- 1 tablespoon chopped scallions
- 1 tablespoon vegetable oil
Recipe:
- In a medium sauce pan, pan-sear the ground meat in the vegetable oil with the salt, chili powder, & black pepper. Turn off when browned (~15 minutes)
- Let the meat cool for at least 15 minutes then stuff each cabbage leaf with 1.5 tablespoons of meat filling & about 2-3 pieces of chopped scallion.
- Fold each leaf from the two sides in, then from top to bottom, over (so it forms a cute little dumpling.)
- Place the stuffed cabbage leaves with the seal-side down in a small Pyrex bowl.
- Pour the soy sauce over the dumplings & place them in the oven on 350 for 10 minutes.
- Serve alone (eat like tacos) or with your favorite side.
