Quick book review on how you can make your habits work for you not against you!
This classic dish is not only light on calories but also very yummy!
We'd like to thank our hard working clients for a gem of a recipe!
Get your children to eat some healthy fruit! Just in time for Halloween
Thanks to Joanne for making this delicious recipe over the weekend and better yet bringing in a sample on Monday!
Thanks to Joanne ngredients:
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion , diced
1 cup quick-cooking oats
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg , beaten (or 1/4 cup egg substitute)
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon black pepper
-Boil salted water in a saucepan.
-Add lentils and simmer covered for about 30 minutes (varies with the type of lentils). Boil until the lentils are soft and most of the water is absorbed.
-Drain and partially mash the lentils.
-Scrape into a mixing bowl and allow to cool slightly.
-Stir in onion, oats, and cheese.
-Add egg, tomato sauce, garlic, basil, parsley, and pepper and mix.
-Scrape into a loaf pan that has been sprayed generously with non-stick cooking spray.
-Smooth the top of the loaf.
-Bake at 350 degrees for 30-45 minutes until top of loaf is dry, firm, and golden brown.
-Cool in pan for 10 minutes.
-Run a knife along the edges of pan, then turn out loaf into a serving plate.
-Makes 4 generous servings
Nutritional Information Per Serving:
Food Weight: 3.0, Calories: 279 , Fat: 11 g, Cholesterol: 79 mg, Sodium: 1125 mg,
Carbohydrate: 30 g, Dietary Fiber: 7 g, Sugars: 3 g, Protein: 16 g
- See more at: http://corp.fitnesstogether.com/nutrition-together/cookbook/detail/vegetarian-lentil-meatloaf/#sthash.0X1kP2e1.dpuf
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