Most of us are looking for ways to serve our families healthy, nutrious meals without breaking our budgets. The cost of groceries have skyrocketed making it more and more difficult to put tasty, imaginative meals on the table. We have pulled together a menu that will help you to create a great, tasty meal without breaking the bank. For a different entree, try this Mozzarella-Stuffed Meatloaf with Mashed Cauliflower, Fresh Green and Yellow Bean Salad, and a light and tasty finish of Diabetic Friendly Ambrosia.
MOZZARELLA-STUFFED MEAT LOAF
1 1/2 lb lean ground beef
1 jar (approx 26 oz) Chunky Garden-style Pasta Sauce
1 large egg, beaten lightly
1/4 cup plain dry bread crumbs
2 cups shredded mozzarella cheese
1 tbsp fresh parsley, finely chopped
Preheat oven to 350 degrees.
In a large mixing bowl, combine ground beef, 1/3 cup of the pasta sauce, egg and bread crumbs. Season with salt, pepper, garlic, if desired. On a large piece of waxed paper, shape mixture into rectangle approximately 12x8-inches. Sprinkle 1 1/2 cups of the cheese and the parsley down the center leaving a 3/4 inch border all around. Starting at the long end, roll jelly-roll style. Press ends together to seal. Bake uncovered 45 minutes. Pour remaining sauce over meatloaf and sprinkle with remaining cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand at least 5 minutes before slicing.
MASHED CAULIFLOWER
1 1/2 lbs cauliflower cut into large florets
3 cloves garlic
2 cans low-sodium chicken broth
1/8 tsp salt
dash fresh-ground black pepper
2 tbsp chopped chives
In a large saucepan, combine cauliflower, garlic and broth. Be sure cauliflower is completely covered by liquid, adding water if necessary. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender, about 12-14 minutes. Reserve 2 tablespoons of cooking liquid and drain remaining liquid off cauliflower. Transfer cauliflower and garlic to a food processor and process until smooth, gradually pulsating in the reserved liquid as needed to moisten the mixture. Season with salt and pepper. Top with chives. Serve warm.
A 1/2 cup serving of this mashed cauliflower has 6 grams carbs and 4 grams protein making it a good diabetic choice.
FRESH GREEN AND YELLOW BEAN SALAD
3/4 lb wax beans, trimmed
3/4 green beans, trimmed
2 cups chopped tomato
1 tbsp sherry vinegar
2 tsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup thinly sliced fresh basil
1/2 cup crumbled feta or bleu cheese
Cook beans in boiling water 5 minutes or until crisp tender. Drain immediately and rinse with cold water. Combine the tomato, vinegar, oil, salt and pepper in a small bowl. Pour beans into serving bowl, add tomato mixture and toss lightly. Sprinkle with basil and cheese.
Yield: 8 servings. Per serving: Approximately 67 calories, 9 g carbs, 3 g protein
DIABETIC FRIENDLY AMBROSIA
1 large can no-sugar added fruit cocktail
1 small can no-sugar added fruit cocktail
1 large can mandarin oranges
1 large can pineapple chunks in their own juice
1 medium sized carton sugar-free whipping cream
1/2 small bag miniature marshmallows
1/2 cup Splenda granular
1 tsp vanilla flavoring
1/2 cup finely chopped walnuts
Drain all fruit in a colander and rinse with cold water. Allow to drain until water is removed. Mix the whipping cream and gradually add Splenda and vanilla, using an elecric mixer. Mix until stiff peaks form. Add the fruit, marshmallows and nuts to the whipped cream mixture. Fold in with a large rubber spatula. Chill at least an hour before serving.
NOTE: While this is a diabetic friendly recipe, there is natural sugar in the fruit.
Enjoy!
