Food Journal 2/11/09

Weight: 176 *silent cheer*

Food Log:
Breakfast
- 1 packet Cream of Wheat, Maple Brown Sugar

Lunch
- 1 Campbell's Soup at Hand, Classic Tomato (reduced sodium)
- 1 light string cheese

Snack:
- 1/2 c. mandarin oranges in lite syrup

Dinner
- 2 slices meatloaf
- 1 c. mixed corn & green beans w/ brummel & brown
- 1 c. roasted potatoes

Exercise:
- about 30 minutes of digging through old boxes, walking up and down the stairs and carrying heavy boxes/papers (I honestly was dripping sweat at work...eeww, so anyways I'm counting this)
- 10 minutes On Demand cardio sculpt

Water Intake:
8 cups

Recipe:
Vegetarian Taco Meatloaf, adapted from Hungry Girl

- 1 bag (12 oz) Morningstar Farms Grillers crumbles (faux ground beef, equal to 1 lb if you use the real thing)
- 1/2 c. green bell peppers, chopped
- 1/4 c. onion, chopped
- 1/2 c. sweet canned corn kernels
- 1/2 packet taco seasoning
- 1/2 c. egg beaters
- 1/2 c. oats
- 2 slices fat free cheddar cheese
- 1/2 c. low fat/fat free cheddar cheese
- 1/2 c. salsa

Preheat oven to 375.
1. Saute onions and peppers in a saucepan sprayed with non-stick cooking spray about 3 minutes, or until tender.
2. Combine sauteed onions, peppers, "meat," taco seasoning, corn, egg beaters, and oatmeal.
3. Spray loaf pan with non-stick cooking spray and layer half of the meat mixture in pan.
4. Now place the cheese slices in the center of the loaf. Cover with the rest of the meat mixture.
5. Pour salsa over top and bake for 30 minutes.
6. Top with shredded cheese, bake 15 more minutes, and enjoy.


I noticed that the loaf stuck together more like a true meatloaf if you let it cool for about 10 minutes before serving. Next time I might experiment with the oatmeal more...I was trying to figure out how to make the loaf bind together.