I had a great CR day yesterday! I was full, satisfied, and 100 calories under (a good buffer for human error)!
Here is what I ate :)
Maple and brown sugar oatmeal with a 1.5oz box of raisins (made with water)
Coffee (about 20oz- I had to teach at 8am)
Milk (for coffee)
Lean cuisine butternut squash ravioli
1/2 serving of Amy's pita chips (7 chips)
Spinach salad with FF balsamic dressing
1/2c 2% cottage cheese
1 piece of string cheese (light)
1oz low fat jerky (!!! Bad I know....)
Fiber One granola bar
1 serving turkey meatloaf (see recipe below)
1/2c sliced mangoes
3 large strawberries sliced
6T whipped cream
Pretty reasonable- right? I was a bit low on fiber, B5, B12, VitD and VitE so I am trying to incorporate more mushrooms, cauliflower, and almonds into every day.
Turkey Meatloaf As I made it. It was so good! I found it on Epicurious.com
6 servings (240c per slice)
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil (plus 2T of chicken stock for sauteing vegetables)
1 medium carrot, cut into 1/8-inch dice (61g baby carrots)
3/4 lb white mushrooms, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley (2T dry parsley)
1/4 cup plus 1 tablespoon ketchup
1 cup bread crumbs
1/3 cup skim milk
1 whole large egg
1 large egg white
1 1/4 lb ground turkey (I used 93% lean)
Preheat oven to 400°F.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes.
Add carrot and cook, stirring, until softened, about 3 minutes.
Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes.
Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes.
Stir in egg and egg white, then add to vegetables.
Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.*mine was not that moist, but I used regular bread crumbs rather than fresh)
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup (I also topped with black and red pepper flakes).
Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
Let meatloaf stand 5 minutes before serving.