Meat Muffins

I know we all like a good meat loaf and this is a rocking, easy way to do it and have something on the go afterwards. It's also portion friendly :)
This is going to be a quick post because one of my readers requested it and I have a feeling it's what's for dinner tonight for them :)

Meat Muffins
2 lbs lean ground beef (now if you are going extra lean you will need to lube the tins)
1 medium size sweet onion
a handful of chopped chives
1/3-1/2 cup of crushed up melba toast
2-3 eggs
Sauce
2 small cans of tomato paste
2 TBSP Chicken Broth
2 TBSP of Liquid Aminos (it's like soy sauce)
2 TBSP Italian Seasoning mix (I have a homemade one; mostly oregano, basil, majoram, & parsley)
1/2 tsp onion powder
1/2 tsp red pepper flakes (I like a little spice to mine)
1TBSP of Salt
1 tsp pepper
1 tsp parsley
1 1/2 tsp of Spicy Mustard
splash of red wine vinegar

Mix all the ingredients for the sauce together until it is thoroughly combined.Reserve just enough for the tops of each muffin about 1/4 cup worth, just enough to lightly coat each one.

Mix all other ingredients with your meat. once thoroughly combined add remaining sauce, saving the reserved for later.

In a muffin tin* almost fill each tin with the meat mixture, coat with the reserved sauce. 10 minutes before pulling them out of the oven, place just a sprinkle of shredded Parmesan cheese on top and place back in oven to finish cooking.

*Again if you are using meat that is about 96/4 or leaner you will need to spray or thinly coat the pan with oil or the meat will stick.

Cook in a 350 oven for about 30-45 mins.

These are perfect with faux mashed potatoes or even better my spaghetti sqaush-n-cheese. I'll have to post that one later :)
Alright, hope I didn't forget anything, doing one this one straight from memory. If so, I updated it later :)

Spaghetti Squash Alla Vodka

Now if you know me, you know I love cooking with alcohol. I know, I know, but it gives such great flavor to foods! This was not the dish that I had intended to spend my weekend experimenting with, actually didn't even get to work on that dish. I only found a few of the ingredients but I will be working on it soon. So yesterday as I was getting ready to go to church I had the tv going and of course it was the Food Network. The Pioneer Woman came on, never seen it, but she was talking about this Penne pasta recipe that she was working on and I thought to myself, "I can easily transform this dish and cut over half the calories down." I also thought that I could spice it up because hers seemed rather bland and you may know that just won't cut it for me. So without further delay, I present to you Spaghetti Squash Alla Vodka, yum :)

Spaghetti Squash
Cooking instructions as follows
http://hcgfoodrecipes.blogspot.com/2011/08/spaghetti-squash-with-ancho-pepper.html

After cooking let it rest for about 20 mins and begin the making the sauce.

Vodka Sauce
Ingredients:
1 large shallot or small sweet onion
2 cloves garlic
2 pads of butter, divided
Olive Oil
1/3 cup of Vodka*
Half a large can of Tomato Puree
1 Cup plus splash of Heavy Cream
1/2 tsp Sugar Sub
1 tsp Italian Herb blend
1TBSP Ancho Chili Pepper Flakes
1TBSP Fresh Chopped Basil, plus some for plating
1/3 cup Grated Percino Romano or Parm, plus some for topping
Salt/Pepper to taste

*Now if you are not one to add a little booze to your dish you can do the same thing with a low sodium 99% fat free Chicken Stock, it won't be quick the same but it will still be good. My true suggestion is to run down to the local liquor store and grab a 1/2 pint of a cheap vodka :)

Cooking:
In a large sauce pan with one melted pad of butter and olive oil set to medium heat, add your diced onion. Cook until it is transparent, then add your minced garlic. Let that cook for about 2 mins, the name of the game is low and slow, you get the best flavors that way. While this is cooking and you are moving those onions around often, slice your spaghetti squash lengthwise making sure you cut off both ends first and let it cool for a few mins. before attempting to scoop out the guts. It's okay if it gets a little cold, we are going to toss the "noodles" in the sauce later and that will warm them back up.

After you have cooked the garlic and onions down some, add the vodka. I turned down the heat to medium low for this part. You will want to let the vodka reduce down to about half it's size, this will take about 2-4 mins. but keep an eye on it and stir frequently That's when I started to scoop out the guts of my spaghetti squash. *(Now if you are using chicken stock, it will likely take longer for it to reduce and there is no need to reduce to heat.)

Once your vodka has reduced, add half the large can of tomato puree and stir well making sure everything is thoroughly incorporated. Turn up the heat back to medium and add the one cup plus a splash of heavy cream. Now I know what you all are thinking, "that's not healthy"! I never said that it was fat free, I believe that fat is okay in moderation and you can cut back in some areas to give way to others. Also because we don't have a true starch our bodies are able to dispose of the fat a lot quicker.

After adding the cream, add the spices, pepper flakes, sugar sub, 1 pad of butter, salt/pepper** and let cook for about 5 mins, again stirring often. When this is happening begin to scrape down the sides of your spaghetti squash to get your "noodles". After the 5 mins, add the "noodles" and cheese and let cook on low for about another 5 mins. Before the last minute, add the chopped basil, reserving a few pinches for plating.

Top with some more grated cheese and a pinch of basil. It's so good!!!!

**TASTE, TASTE, TASTE! I always taste my sauces while cooking, it's the only way you will know if it is seasoned right. For me that meant about 1 1/2 TSP of Salt and 1 TSP of pepper.

Now if you have to have a meat with this, which to be honest I didn't miss it, you can cook some boneless chicken breast in the oven in chicken broth and slice them up and toss them in.

Well I truly hope you enjoy this dish and don't be afraid to lick the plate, I sure did :) Til next time.

Oh and depending on the size of your spaghetti squash you can get about 4-6 portions out of this and for a cup of this dish, less then 250 calories.

 Next up, Chocolate Brownies!!!!

Italian Vinaigrette Dressing- Phase 2

It's really hard to have a salad without having salad dressing. I love Italian dressing and decided to create my own.

Ingredients:
1/8 cup of Red Wine Vinegar
1/4 Cup of Chicken Stock
1 tsp Stevia
1/8 tsp Marjoram
1/8 tsp Basil
1/8 tsp Oregano
salt & pepper to taste

Add all ingredients to a bottle with lid, shake and pour.

Keep in refrigerator.

Pistou Sauce-Phase 2

I love sauces and honestly it's hard to have sauces on phase 2 because most of them have oil. I also love pesto and in doing some research I found a french version of pesto called Pistou (sounds like Pea-stew, kind of looks like it too). If you know how to make pesto you know it has pine nuts and cheese but Pistou is pretty much the same but with out the nuts and cheese.

That being said here is the recipe:

1 cup roughly chopped fresh Basil
2 Cloves chopped Garlic
1/4 cup Chicken Stock
1/4 tsp Lemon Pepper
1/8 tsp Pepper
Salt to taste
a Pinch or two of Guar Gum

In a food processor at everything except the chicken stock and puree. Once everything is finely chopped add the chicken stock a little at a time and pulse. Once you reach the desire consistency your down.

I love this sauce, I put it on chicken, cod, beef, and in my marinara or tomato soup.