Meat and Potatoes

Is there anything better on a cool, rainy day than a little comfort food? Ok, is there anything better than a little comfort for any day?

There is one thing that I avoid like the PLAGUE. Potatoes! I don’t mind baking fries or maybe some breakfast potatoes but mashed potatoes….no way! Not when Im trying to see results. This is NO WAY a reflection of the nutrition guide for the workout programs I complete! This is a reflection of the fact that if I am let loose near a fresh pot of warm creamy mash potatoes I would eat the WHOLE pot!!! I choose to have my potatoes in a fried fashion, in which I purchase under the golden arches…. McDonalds.

Another thing that I love as much as mashed potatoes is meatloaf. I know I Know. I looks gross sometimes and it is a loaf of meat but it is sooo good. Add a little ketchup or a nutmeg glaze to go on top and I cant control myself!! This was definitely a meal that I needed to adapt so that I can enjoy without guilt or a chance to derail my efforts to see results. Or in my effort to not eat so much that I cant move…..

1 thing that I really suggest adding to your kitchen tools and pans is a MINI LOAF PAN. This thing is amazing. This pan allows things to cook quicker, helps you portion control your meals, it also allows or easy freezing for GRAB and GO meals! I have been using it a lot lately and when I am packing my lunchbox for the days I work it has been super easy. I flash freeze (freezing things individually and then packaging them) and on the freezer bag I write the portion swaps so that I can reference those quickly.

 

Let start with

21 Day Fix Approved Meatloaf

  • 1 lb of ground beef
  • 1/2 yellow onion
  • 1 bell pepper
  • 2 eggs
  • 1/2 quick oats
  • 1/4 cup ketchup
  • 1/4 tomato sauce
  • garlic powder, salt and pepper to taste

Directions:

Preheat your oven to 400 degrees. Spray your pan with nonstick spray. Because I have a 3 year old that is picky about textures , I took the onion and the bell pepper and put them in a food processor and made sure that there were no big chunks. You can add whatever and however much veggies that you want. Then add all the ingredients in a bowl, mix well and portion in the pan. This recipe will make 6 mini loaves or 12 cupcake size loaves. Bake in the oven for around 35 minute. Let them cool this will make sure that the loaves won’t crumble when you remove them from the pan.

Portion swaps: 1 red, 1/4 green (depending on veggies you add), 1/2 yellow

Tip: don’t just make enough for one dinner! These pans have 12 or 15 slots for loaves so take advantage of that. Double the recipe and freeze the leftovers. After they cool and they remove from the pan  and place on a cookie sheet or something flat that you can fit in your freezer. You can leave them in the pan if it fits in you freezer. Allow them to free completely and add them to your labeled freezer bag and place them back in the freezer. When you have your next hankering for meatloaf guess what…. YOU HAVE SOME ALREADY READY TO GO!

Now for the side! The potatoes, YUM! To adapt these you will need….cauliflower. Don’t  judge this side by its ingredient. I don’t know that that worked but my point is that it sounds weird and if you aren’t crazy of cauliflower (LIKE ME) then you are reading this with your nose all wrinkled. Just try it! My Charleston loved them, I loved them and even my husband approved!!! My Aiden doesn’t care for mashed potatoes so the fact that it looked like them was a no go for him. These were QUICK and EASY and YUMMY.

Cauliflower Mashed Potatoes

  • 1 head of cauliflower
  • 2  Tbsp plain Greek yogurt 
  • a dash of milk
  • salt pepper garlic to taste

Directions:

Chop cauliflower into florets, boil about 15 minutes until tender. Remove, drain place back in pot. Add ingredients and with a mixer or an immersion blender whip until they are the consistency of mashed potatoes. DONE!

This is an amazing dinner and if you are looking for some home cooked goodness then this is right up your alley!

 

 

 

 

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