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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 110.8
  • Total Fat: 3.2 g
  • Cholesterol: 28.9 mg
  • Sodium: 432.9 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 13.2 g

View full nutritional breakdown of Adobo-Glazed Mini Meat Loaves calories by ingredient
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Adobo-Glazed Mini Meat Loaves

Submitted by: JONE7007
Adobo-Glazed Mini Meat Loaves

Introduction

From Self, Magazines Cook Once, Eat Healthy all Week. For full 5 dinners preare with: Vegtable and Chickpea Ragout, Spicy Thai Soup with Lime Shrimp, Cheesy Shrimp Enchilada Bake, and Sweet Potato Shepherd's Pie. All 5 meals take about 2 hours. From Self, Magazines Cook Once, Eat Healthy all Week. For full 5 dinners preare with: Vegtable and Chickpea Ragout, Spicy Thai Soup with Lime Shrimp, Cheesy Shrimp Enchilada Bake, and Sweet Potato Shepherd's Pie. All 5 meals take about 2 hours.
Number of Servings: 9

Ingredients

    INGREDIENTS
    Loaves
    1 slice low calorie wheat bread, cut into 1/2-inch pieces
    1/4 cup fat free milk
    1 pound extra lean ground beef
    1/2 cup Onion and Garlic Mix
    1/2 cup Broccoli and Red Bell Pepper Mix
    1/2 cup frozen peas
    2 egg whites
    4 1/2 teaspoons tomato paste
    4 1/2 teaspoons Worcestershire sauce
    1 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon dry mustard
    1/2 teaspoon chili powder
    Glaze
    3 tablespoons tomato paste
    2 tablespoons adobo sauce
    1 teaspoon honey
    3 tablespoons low-sodium chicken broth
    Juice of 1/2 lime
    1/4 teaspoon salt

Directions

PREPARATION
Heat oven to 350.

Loaves Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.

Quick tip: While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake.

Spread 1 tbsp glaze on each loaf. Continue to bake until internal temperature reaches 160, 15 to 20 minutes more.

Quick tip: While baking, begin ragout and Thai soup.

Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze.

To reheat Microwave on high 3 minutes or bake at 375 for 30 minutes.

I POSTED THE ORIGNAL RECIPE AND CALCULATED CALORIES FOR BRANDS I BUY. I USED FF IN PLACE OF ALMOND MILK.

Onion and Garlic Mix
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.

Broccoli and Red Bell Pepper Mix
Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.

SHOPPING LIST IF PREPARING FULL WEEK OF MEALS
Produce

5 limes
1 orange
3 large red bell peppers
3 large onions
2 large sweet potatoes
1 large head broccoli
2 medium carrots
5 cloves garlic
1 bunch cilantro
1 bunch chives
1 bunch basil
1 bunch parsley
*you can sub in dried herbs to save $

Meat and seafood

1/2 lb large shrimp, shelled and deveined
1 chicken breast
1/2 lb ground turkey (dark meat)
1/2 lb ground turkey breast refrigerated and frozen
1 can black beans
1 bag (12 oz) frozen peas
4 oz 75% fat-free cheddar, shredded
2 egg whites
3 corn tortillas
1 tbsp light butter

Pantry

2 cans (14.5 oz each) diced tomatoes
13.5 oz low-sodium chicken broth
1 can (7 oz) chipotle chilies in adobo sauce (if you can't find get a small can of green chilies and a can of enchilada sauce)
1 can (6 oz) tomato paste
1 can (15.5 oz) chickpeas
1/2 cup whole-wheat penne, uncooked
4 artichoke hearts in water
1 slice low calorie wheat bread
1/4 cup sliced black olives
1/4 cup fate free milk
2 tbsp olive oil
4 1/2 tsp Worcestershire sauce
1 tsp honey
2 table spoons soy sauce
1/2 cup orange juice

Spices and seasonings

1 tsp green curry paste
1/2 tsp chili powder
1 tsp ground ginger
1/2 tsp dry mustard
1/4 tsp dried oregano
1/8 tsp red pepper flakes
1/2 teaspoon cornstarch
Salt and pepper

Number of Servings: 9

Recipe submitted by SparkPeople user JONE7007.






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