Ingredients
1 egg, lightly beaten
1/3 cup quick-cooking oats
2 tablespoons ketchup
1 tablespoon dried minced onion
1/2 pound lean ground beef
Topping
4 teaspoons ketchup
4 tablespoons shredded cheddar cheese
Instructions
In a large bowl, combine the egg, oats, ketchup and onion. Crumble beef over mixture and mix well. Coat four muffin cups with cooking spray; fill three-fourths full with meat mixture. Spread ketchup over loaves. Bake at 400° for 15 minutes.
Sprinkle with cheese. Bake 5 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before removing from muffin cups.
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Jan 23, 2010
GRILLED BASIL CHICKEN AND TOMATOES
Ingredients
8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
Instructions
Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.
Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.
8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
Instructions
Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.
Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.
FRESH BROCCOLI SALAD
Ingredients
6 cups fresh broccoli florets
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup dried cranberries
1/4 cup chopped red onion
3/4 cup reduced-fat mayonnaise
3/4 cup fat-free plain yogurt
1-1/2 teaspoons sugar
1-1/2 teaspoons cider vinegar
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
Instructions
In a large bowl, combine the broccoli, water chestnuts, cranberries and onion. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.
6 cups fresh broccoli florets
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup dried cranberries
1/4 cup chopped red onion
3/4 cup reduced-fat mayonnaise
3/4 cup fat-free plain yogurt
1-1/2 teaspoons sugar
1-1/2 teaspoons cider vinegar
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
Instructions
In a large bowl, combine the broccoli, water chestnuts, cranberries and onion. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.
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