WIAW: Cheesy Buffalo Meatloaf "Muffins" {30 Minute Meal!}

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Hello!  Happy Wednesday, all!

Got some fun eats to share with you today :)

Breakfast: Waffles!

Just some frozen waffles this morning.  But they were oh so good!  I buy these Walmart brand buttermilk waffles for my guy and decided to try some for myself.  For 150 calories for two, they are almost as nutritionally sound as my beloved Eggo Nutrigrain low fat waffles (that I usually eat).  Topped with strawberries and sugar free syrup and paired with some coffee, it was a yummy start to the day!

Morning Snack: Fruit Salad

This fruit salad is leftover from our Sunday brunch, and I'm really glad I packed it for a snack.  I have been feeling very blah about fruit lately, but it is probably because I'm eating the same apple or orange everyday.  This fruit was so tasty and refreshing that it made me crave more!

Lunch: Leftovers

I packed up some leftovers from Monday night's dinner to eat for lunch today.  This is actually a picture of my boyfriend's meal, because my salmon fell apart and looked pitiful in the picture.  Ha!

I just seasoned some thawed frozen salmon with salt and pepper and covered it in honey BBQ sauce.  Then I broiled it for about 4-5 minutes until it flaked apart (I tested the edge of a piece).  The sweet potato and frozen veggies were made in the microwave.  Talk about a quick dinner!

For lunch dessert I had a very deceptive coupon for Starbucks...it was 25% off, and with me not being very math savvy, I thought this was great!  But, it was just a discount of 81 cents- ha ha!  See, it pays to do math!

Oh, well.  Still good!

I got an iced coffee with soy milk and sweetened with a Splenda..and a lovely salted caramel cake pop.

Bizzy fell asleep in the backseat after all the fun times she had on our lunch walk and playing with her best (dog) friend, Reggie.  She's so cute!

"She's taking my picture again, isn't she?" 

My afternoon at work was quite busy, so I held off on a snack until I got home.

I had a piece of 35 calorie bread toasted and smeared with natural crunchy peanut butter.  My favorite pre-workout snack (who are we kidding..it's my favorite snack for any time!)

After boot camp, I headed home to make a 30 minute meal!

Dinner: Cheesy Buffalo Meatloaf "Muffins" & Roasted Vegetables

I wish I had more patience when taking my dinner pictures-lol!  But I am always ravenous by the time everything comes together, I just want to snap a quick pic and be done with it.  Well, hopefully it all translates as super appetizing  because it was!

I was going to make buffalo turkey burgers, but wanted something a little different, so I made some mini meatloaves in a muffin tin.  So much flavor in these little guys!  I actually went back for a third muffin after the pictures!

Here's the recipe:

Cheesy Buffalo Meatloaf "Muffins"
serves 4 (depending on how hungry you are)

1 lb lean ground turkey (or chicken or beef)
1/4 cup diced red onion
1-2 cloves garlic, minced
1 small-medium zucchini, shredded
1/2 cup diced mushrooms
1/3 cup panko breadcrumbs
3 tbsp buffalo wing sauce
1/4 cup crumbled bleu cheese
salt and pepper
3 tbsp grated Parmesan cheese

Preheat the oven to 425F degrees and grease 8 muffin tins with non-stick cooking oil.
Heat a small skillet  to medium heat (on the stove with non-stick spray) and saute the onions and garlic for 3-4 minutes.  Add that and all other ingredients into a bowl and mix until combined.
Evenly divide the meat into 8 muffin tins, top with shredded cheese and extra buffalo sauce before baking, if desired (I used a little Italian blend cheese).
Bake for 25 minutes.  I drained mine on a paper towel after because of the extra moisture from the veggies.

Serve with roasted veggies (mine was cauliflower, broccoli, brussels sprouts and mushrooms tossed in coconut oil and baked for 25 minutes in 425F degree oven).

Seriously.  Try them!

After dinner, I had a lite ice cream sandwich and then Bizzy and I played with her new fox toy (I call it "Foxy Cleopatra.")

picture recycled from here

Have a great rest of the week!!

WIAW: In a Bowl is How I Roll {Roasted Red Pepper Chili}

Well, hey there, strangers!
I am back after a long holiday week.  I hope everyone had a lovely Thanksgiving.  Mine was fantastic.
So, yeah, getting back on track after holiday eating and lazing around is always a challenge.
My biggest challenge is getting back to those fruits and veggies and making myself exercise.
I'm just one of those people who has to force themselves to work out...I feel better after, but the "doing it" is the hardest part.
You feel what I'm laying down?

Ok, on to the food things!

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Breakfast: FMW

Breakfast was a quick and easy bowl of Frosted Mini Wheats with half a banana on top (and almond milk).  Coffee on the side.
Fruit & Veg count thus far=1

A.M. Snack: Cheese & Crackers

I smeared a few crackers (leftover from a holiday cheese tray) with a 35 calorie cheese wedge.

Lunch: Turkey, Veggie & White Bean Soup

Before eating this yummy food, we took a 15 minute walk with the dogs (pic at the top of the post).

For lunch, we enjoyed some leftover soup that I made over the weekend.  I also had half a light English muffin with cheese, on the side.
I roughly followed THIS recipe, but used turkey and made my own turkey stock.
 Well, I'll just tell you how I made it.

Turkey, Veggie & White Bean Soup
serves 8

olive oil
3 large carrots, peeled and chopped
3 celery stalks, chopped
1/2 onion, diced
2 cloves garlic, minced
turkey carcass with a bunch of meat still on the bone (you could also use chicken)
water (about 4-5 cups)
1 cup frozen spinach
2 cans of white beans
salt & pepper to taste
1/2 cup lite sour cream

Cook the carrots, onions and celery in the olive oil for about 5 minutes on medium heat,  add the garlic and cook for an additional few minutes.
Throw the turkey in, add water and bring to a boil.
Boil until the water looks more like a broth (maybe 15 min?).  Then remove the turkey, cut the meat off the bone and add back into the pan. (discard the bones)
Add the spinach, beans and seasoning and simmer until everything is done. Stir in the sour cream.

Yum!

Fruit & Veggie Count Thus Far=3 (I'm counting the soup as 2)

After lunch, I split this magnificent looking cupcake with my boyfriend (it was his dad's birthday & we brought him some cupcakes).

It's half the calories if you split it!  That's my motto in life!

besides, I totally got the small half

P.M. Snack: Applesauce

Fruit & Veggie Count Thus Far=4

At this point in my day, it was time for fitness!
That exclamation point was false enthusiasm.
I went to my evening bootcamp session after missing a week and it whooped my butt.

Dinner: Roasted Red Pepper Chili with Zucchini

I tried this recipe a week or two ago, and it was so good I had to repeat it.  The red peppers give the chili a lovely flavor.  I also added zucchini for an extra veggie!

Fruit & Veggie Count Total=5 (not too shabby)

Roasted Red Pepper Chili
Serves 8

1 (24-ounce) jar of roasted red peppers, diced
1 frozen bag of diced onions and green peppers
1 frozen bag of diced zucchini
2 tablespoons chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1 pound lean ground beef
2 can reduced-sodium black beans, drained
1 can pinto beans, drained
1 (10-ounce) can diced tomatoes with green chiles (undrained)
2 (8-ounce) cans no-salt-added tomato sauce
salt & pepper to taste

Heat a large pot over medium heat. Spray with cooking spray (or drizzle with olive oil) and place red peppers through garlic power in the pot. Cook for 3 – 4 minutes, until the onions are tender.
Add lean ground beef, cooking for an additional 6 minutes, allowing the meat to crumble and turn brown.
Stir in remaining ingredients, reduce heat to low and allow to simmer for 15 minutes.
Spoon into bowls, top with desired toppings and enjoy.

recipe adapted from Peanut Butter Fingers

I promise, this is a perfect chili.  You will get rave reviews.

After dinner, I had some cookies & cream frozen yogurt in a cone.  I love cookies and cream flavor; can you tell?

And that about does it for me!  Have a lovely week!

In case you missed it...

3 Ingredient Potato Broccoli Soup (You'll be surprised at how awesome 3 ingredients can be)

Cheddar Jalapeno Cornbread (would be perfect with chili...just sayin')

WIAW: So Much Color!

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Hi-dee-ho!  How's everyone on this beautiful Wednesday?

I felt like this week's WIAW was kind of boring.  I guess I feel like that when I don't have a recipe for you.  I try to come up with a new recipe every Wednesday, but let's get real..sometimes life just doesn't work that way.  So today was just a normal day of eating with some leftovers.

There was alot of colors, though.  So, that's something ;)

Alright.  Here we go!!

Breakfast: PB English Muffin 

I had plans to wake up early and make some pumpkin pancakes, but you know how that goes.  So, I got up at regular time and threw together a quick breakfast of a toasted wheat English muffin with crunchy (reduced fat) peanut butter, banana slices and a drizzle of honey.  I also had two mugs of coffee.

A.M. Snack: Berries

For Snack I had some kind of dry strawberries.  But they held me over til lunch and that's what matters.

Lunch: Subway

You'll notice that all my plans today went awry..but that's okay!  My guy was doing some yard work for his uncle so we met for some quick Subway.  I had plans to make the salad you'll see later (we had it for dinner, instead).  I ordered a 6" ham sub with no cheese and all the veggies.  So colorful and delicious.  I also nabbed a handful of my boyfriends Sun Chips.

I'd like to say that I had to be talked into going to get frozen yogurt after lunch, but I think it was pretty much in the stars.  We actually split a froyo this time.  It was just as good.  And half the price, obviously.
I think there was cookies & cream froyo, cake batter froyo, sprinkles, Oreo, Butterfinger, cookie dough and fudge sauce.  Yes, we go big or go home.

P.M. Snack: Instant Latte

Later in the afternoon, I made an instant pumpkin spice latte.  Definitely not as good as Starbucks, but soooo much cheaper and alot less calories.  FTW!

Got home and walked Bizzy, then went to boot camp and got my butt kicked.  Thank goodness I didn't have to cook!

Dinner: Leftover Fajita Salad

For dinner, I whipped up some leftover fajita fixins on a bowl of lettuce.  Here's everything in the bowl: romaine lettuce, whole grain rice blend, black beans, corn, sauteed peppers and onions, zucchini and mushrooms, shredded (reduced fat) cheddar cheese, avocado, greek yogurt with some ranch seasoning, buffalo sauce.  It was pretty dang good.  And just look at those colors!  Lovely.

After dinner, I had my latest drink obsession: Fresca with fresh mint in my big ole wine glass.

Zero calories and so refreshing!

The evening ended with puppy cuddles with this little girl.

Happy Wednesday, everyone!!!

WIAW: Eggplant "Meat"balls and Healthy Shepherd's Pie for Two

Good Morning!  Or afternoon...or night.  Whenever you are reading this ;)
I tell ya, I am loving this Fall weather!  It's my happ-happiest time of the yeaaarrr.  I know that is supposed to be Christmas, but there is something magical about Fall.

So, anyways.  Here's some stuff I've been eating.

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Breakfast: Egg, Bagel, Berries

For breakfast I cooked up some liquid egg whites (sounds appetizing, huh?) and put them on half of an everything bagel.  Sliced strawberries and coffee on the side.

Morning Snack: Yogurt

I enjoyed this yummy yogurt around 10:30 to hold me over until lunch.

Lunch: "Meat"ball Sandwich & Veggies

For lunch I had some leftover eggplant "meat"balls on a wheat ciabatta roll with some leftover roasted veggies.  My recipe is here for the "meat"balls.  The only difference is this time I added one shredded zucchini and a clove of garlic and used egg whites instead of whole eggs.  So tasty!

Since it was rainy, my guy and I decided to skip walking the dogs and head to Starbucks for a coffee date of overpriced lattes!

It was super fun, of course!

I had a tall, soy pumpkin spice latte with half the amount of syrup.  I find that the full amount of syrup is just too sweet for me.  A salted caramel cake pop on the side!  Such a treat :)

I was so full from lunch!  It wasn't until I got home at 5 that I started to hear the siren call of the peanut butter toast.

Late Afternoon Snack: PB Toast

Oh, peanut butter toast.  I just can't quit you.

This is Sarah Lee Delightful 45 calorie wheat toast with Skippy natural chunky peanut butter.

Since I got home a little early, I decided to take my sweet puppy girl, Bizzy, on a walk in the neighborhood.

She had a blast!

If you'll notice in the picture she is not pulling me as much.  She's doing great at her training!

After our walk, I headed out to boot camp and holy sprints, it was difficult!

Dinner: Healthy Shepherds Pie for Two

We had 2 leftover hamburgers from Sunday that I wanted to use in some way, so since we had just watched Cutthroat Kitchen on Food Network and they made shepherd's pie...I was inspired.

So, let me see if I can remember everything I put in this "pie," shall we?

Healthy Shepherd's Pie for Two

2 leftover hamburgers (or like 1/3 lb ground meat, cooked), chopped
1/4 yellow onion, diced
1 cup chopped carrots
1 small zucchini, diced
1 clove garlic, minced
chicken broth
4 mini red potatoes, microwaved until fork tender
salt, pepper, cumin, curry, paprika
Parmesan cheese
olive oil for cooking veggies

Heat some olive oil in a medium skillet (enough to cover the pan to prevent sticking) on medium heat.  Throw in the onions and carrots and cooked until softened (about 6 minutes), add in garlic and zucchini and cook for an additional 5 minutes.
While the veggies are cooking smash your potatoes and add chicken broth and salt (to taste).  You can either mash them by hand or use an immersion blender.  I used the blender to whip them.  I probably added 1/2-3/4 cup chicken broth.  Just add a little at a time while blending until you get the consistency you like.
In the skillet with the veggies, throw in the meat and about 1/3 cup chicken broth.  Add in the spices (to taste) and reduce the sauce by cooking for an additional 5 minutes or so.
Spray 2 oven safe bowls with non-stick spray and add half of the filling to each, topping with half of the potato mixture.  Sprinkle Parmesan cheese and paprika on the top of the potatoes and cook in 425 degree oven for 25 minutes.

*note-you could totally leave the meat out of this recipe and it would be just as tasty!



These were really yummy!  Next time I will double the recipe and bake it in a larger dish, probably.

After dinner, I measured out a measly serving of vanilla fro yo (1/2 cup).  Meh.  It did the trick.

Have a great rest of the week!
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Be sure to check out my healthy taco roll ups on Endless Simmer!

WIAW: Healthy Banana Honey Oat Pancakes

I have a thing for patriotic pancakes.  Especially healthy pancakes!

Well, it's What I Ate Wednesday time, folks.  Time to partay!
Or at least look at pictures of food.  Party in the houssseee!

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Breakfast: Healthy Pancakes with Fruit

These pancakes have 4 simple ingredients.  Can you believe it?!

Here's a "recipe" for ya:

Banana, Honey Oat Pancakes

serves 1 (makes 3 pancakes)

1 large banana

heaping 1/3 cup quick oats

1 egg

1 tsp honey

First grind the oats in a mini food processor (or blender), then add in the banana.  Lastly, add in the egg and honey and combine.

Cook on an oiled griddle until golden (flipping halfway through the cooking process).

I topped mine with a smear of reduced fat peanut butter between the layers, fresh fruit and a drizzle of sugar free syrup.  Yum yum!

It makes me happy to think that I got at least 2 fruit servings in my first meal of the day :)

A.M. Snack: Cheese & Crackers

I had a quick snack of multigrain crackers with a cheese wedge.  Just enough to hold me over til lunch!

Lunch: Cheeseburger Wrap

For lunch, I used half of a leftover burger (made with 93% lean sirloin) and made a wrap.  In the mix--half a burger, romaine lettuce, pickles, ketchup & mustard on a low carb wrap.  I had a side of sad looking veggies and some sweet potato chips.

For lunch dessert (it's a thing), I tried a cookie my boss's wife had made.  It was tasty.  Speaking of which, does anybody else's boss or coworkers bring junk food to your work environment??  I am mentally battling staying away from that junk in the mini kitchen back there.  "No, Nutty Bars.  Not today! I am a strong, independent woman and I do NOT need your chocolaty, peanut buttery wafer goodness!"

P.M. Snack: Apple & Almond Butter

I bought a few individual almond butter packets from Target for on the go snacks this week.  They are so yummy.  I like how grainy and salty Justin's almond butter is.  That's weird, right?  Well, it's delicious.  You should try it if you haven't.  

I had a big ole apple and some almond butter for my afternoon snack to tide me over until dinner.

Got home and had some iced coffee before boot camp.  I read somewhere that if you drink caffeine 30 minutes before you exercise, you'll have better performance.  I didn't prove that theory so much, but it was delicious and it kicked my tiredness in the bootay.

Cue the selfie.

Dinner: Leftovers Casserole 

Things may have gotten a little weird for dinner.  I'm not really sure.  I only have my judgement and my boyfriend's opinion.  We both loved it!

I had made BBQ pork loin chops with zucchini and corn for dinner on Monday and I planned to use the leftovers last night.

Now, I think I have been watching too much Chopped because I was convinced I needed to "transform" the ingredients.  So I made a leftovers casserole.  You should give it a go.  It's much better than just microwaving some meat and veg.

Leftovers Casserole
serves 2

2 leftover chopped BBQ pork loin chops (or you could use BBQ chicken..or just regular chicken)
1 1/2 cups brown rice (I used a microwavable bag and it was awesome)
1/2 cup diced mushrooms
1 cup leftover vegetables (I used zucchini and corn)
1/2 cup reduced fat or fat free sour cream
2 tbsp goat cheese
2 tbsp grated parmesan cheese
salt, pepper, garlic powder to taste
topping-- 1/2 cup white cheese & a sprinkle of dried basil

Combine all but the topping in a bowl and mix it up.
Preheat the oven to 400F degrees & spray a small casserole dish with non-stick cooking spray.
Spread the mixture in the dish and top with cheese and dried basil.
Bake for 25 minutes & dig in!

I swear, this will not get you "chopped." ;)

Then for dessert, I did something I almost never do--I ate an actual serving of frozen yogurt.  I usually eat more than that!
Yay, portion control!

Also, I gotta give a shout out to my diet coach...well, she appointed herself as such.  Bizzy the dog barks at me every time I eat fro-yo.  Without fail.  She's probably just wanting it for herself, but I can guarantee she doesn't want me to eat it.

Such a little stinker!

Have a super fantastic week, all!