Tuesday Taste Tempter 5.27.08

Tuesday Taste Tempter 5.27.08

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes come from the cookbook “The All-Natural Diabetes Cookbook: The Whole Food Approach to Great Taste and Healthy Eating” (ISBN: 978-1-58040-275-0) by Jackie Newgent. The paperback book features 150 recipes that focus on whole foods and unprocessed ingredients.
TOMATO-GLAZED MEAT LOAF

Serves 4/serving size: 1 slice

Meat loaf has always been a family favorite, though people are often reluctant to admit it. This recipe will become a favorite to make, too — especially if you’re the artsy type. “Finger-painting” is required to prepare it. And yes, you can eat the meat loaf “paint”!

1 pound lean meat loaf mix or combine 1/3 pound each ground beef sirloin, veal and turkey breast (antibiotic free)
1 cup minced red onion
1 large egg, slightly beaten
1/3 cup dry old-fashioned oats
1/3 cup organic ketchup (divided use)
3 tablespoons spicy honey mustard (divided use)
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon ground cinnamon
Preheat the oven to 400 degrees. In a medium bowl, add the meat loaf mix, onion, egg, oats, 2 tablespoons ketchup, 2 tablespoons mustard, thyme, garlic salt, pepper and cinnamon. Combine well with your hands. Sculpt the mixture into a football-like loaf or other fun shape. Place on a nonstick baking pan.
Stir the remaining ketchup and mustard together in a small bowl; this is the “paint.” Finger-paint or brush the paint over the top (or top and sides) of the loaf. Bake for 45 minutes or until fully cooked.
Let sit 10 minutes before slicing, then cut into 4 slices. Garnish with fresh thyme sprigs, if desired.

Exchanges: 1 carbohydrate, 3 lean meat; 250 calories, 72 calories from fat, 8 g total fat, 2 g saturated fat, 120 mg cholesterol, 550 mg sodium, 17 g total carbohydrate, 2 g dietary fiber, 9 g sugars, 27 g protein.

STRAWBERRY-BANANA SMOOTHIE

Serves 2/serving size: 1 cup

Sip this carb-heavy smoothie along with a carb-light meal, such as a salad topped with grilled chicken. You can enjoy this delicious, refreshing, 100 percent fruit recipe in any season.

1 cup whole fresh strawberries, frozen (or use store-bought whole fresh strawberries)
1 medium banana, peeled, frozen and cut into chunks
1 cup organic unsweetened apple juice, chilled

Purée the strawberries, banana and juice in a blender on low speed for 30 seconds, then high speed for 30 seconds or until smooth.
Serve in chilled glasses. Garnish with fresh strawberries wedged on glass rims, if desired.

Exchanges: 2 fruit; 130 calories, 5 calories from fat, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 32 g total carbohydrate, 3 g dietary fiber, 23 g sugars, 1 g protein.
Published in The Messenger 5.27.08

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