Meatloaf

This is my standard meatloaf recipe, made many times, so it's tried and true! I've been meaning to post it on here for ages (so the picture is from a couple months ago). I put it into the weight watchers recipe builder and it comes out to 6 points per serving. 

Meatloaf
Yeild: 12 servings

2 eggs

1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
3/4 cups gluten free bread crumbs
1 onion
1 small carrot
2 lbs ground beef or ground pork (or a mixture)
1/4 cup brown sugar
1/4 cup ketchup
1 Tbs prepared mustard

Directions:

1. Beat eggs in large bowl, add milk, salt, pepper and crumbs.
2. Add onions, carrots, and beef. Mix well and shape into meatloaf pan.
3. Combine brown sugar, ketchup and mustard, spread over loaf.
4. Bake in oven at 360 degrees for 1 hour and 15 minutes.
5. Let stand 15 minutes before slicing and serving.

Meatloaf

Broccoli Chicken Divan (using cream soup)

Broccoli Chicken Divan

Broccoli Chicken Divan

Yield:  6 servings

1 lb cooked, cubed chicken breast (about 3 cups)

1.5 lbs steamed, fresh broccoli (about 6 cups)

2 cans cream of chicken soup (I found a store brand that has no gluten)

1/5 cup milk

1 tsp mustard

salt & pepper to taste
1/4 cup parmesan cheese

2 cups shredded aged cheddar 

1 cup breadcrumbs *see note below

* For these breadcrumbs, I lightly toast 2 slices Udi's GF bread then whirl in my mini chopper along with a few shakes of parmesan cheese and about 1 Tbs butter until it's a fine crumbly mixture.

Directions:

1. Arrange chicken and broccoli in a 9"x13"baking dish and top with cheddar cheese.
2. Whisk together the cream of chicken soup, milk, mustard and salt & pepper.
3. Pour the the soup mixture over top of the broccoli, chicken and cheese and sprinkle with the breadcrumbs.
4. Bake at 400 degrees for about 20 minutes (make sure crumbs don't get to brown).

Honey Cinnamon Coconut Oil (Frozen Treat!)

I started taking coconut oil recently because I keep hearing about all the health benefits and that it can help with weight loss. Today I tried something new with it and wanted to share, because it was so good! 

The first time I tried coconut oil I ate it plain off a spoon. It's kinda solid so it has a strange but oddly fun texture as it melts in your mouth. I don't think I can eat it like that every day though, so I've been trying to come up with other ways to take it. 

I'm going to start using it for cooking instead of olive oil, and baking too... (not that I bake much, I hate baking!) But I'm going to try it instead of butter in my flourless oatmeal chocolate chip coconut cookies. And I think it might taste good drizzled on popcorn with a little salt (as a healthy alternative to butter), but I haven't tried that yet either. I've heard that a lot of people mix it in their coffee or tea, but that sounds like it would be really greasy to me. blech. But you never know, maybe it would be surprisingly good?!?

Honey Cinnamon Coconut Oil (Frozen Treat!)

Yield:  1 serving

I didn't measure my ingredients, so this is just an estimation which you can adjust to your tastes accordingly.

2 tsp Organic virgin coconut oil

1 tsp Honey (next time I might try using Agave Nectar, which I show in the photo)

dash of Cinnamon

Directions:

1. Stir ingredients together in a little bowl or cup (I used a little ramekin).
2. Place in the freezer for 5 minutes (it goes hard really fast). Enjoy!!! :)