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Author: Meredith Mitchell

Mini Meatloaves

Mini Meatloaves

Mini Meatloaves

http://www.eatingwell.com/recipes/mini_meatloaves.html

From EatingWell:  Winter 2003, The Essential EatingWell Cookbook (2004)

Traditional meatloaf is made with ground beef, pork and veal; here we replace the veal with ground turkey for a tender, flavorful and leaner version of the classic. Baking individual portions in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.

8 servings | Active Time: 10 minutes | Total Time: 40 minutes

Ingredients

  • 8 ounces lean ground beef
  • 8 ounces lean ground pork
  • 8 ounces ground turkey breast
  • 1 large egg, lightly beaten
  • 1/4 cup quick-cooking oats
  • 1/4 cup chopped fresh parsley
  • 1/4 cup ketchup, divided
  • 3 tablespoons low-fat milk
  • 1 small onion, chopped (3/4 cup)
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 1/2 teaspoons Worcestershire sauce

Preparation

  1. Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.
  2. Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
  3. Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.
  4. Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.

Nutrition

Per serving : 184 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 86 mg Cholesterol; 5 g Carbohydrates; 17 g Protein; 1 g Fiber; 385 mg Sodium; 317 mg Potassium

Exchanges: 2 medium-fat meat

Tips & Notes

  • Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.
Parmesan Spinach Cakes

Parmesan Spinach Cakes

Parmesan Spinach Cakes

http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html

From EatingWell:  September/October 2008

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

4 servings, 2 spinach cakes each | Active Time: 15 minutes | Total Time: 40 minutes

Ingredients

  • 12 ounces fresh spinach, (see Note)
  • 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Preheat oven to 400°F.
  2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
  3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
  4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Nutrition

Per serving : 141 Calories; 8 g Fat; 4 g Sat; 3 g Mono; 123 mg Cholesterol; 6 g Carbohydrates; 13 g Protein; 2 g Fiber; 456 mg Sodium; 560 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 medium-fat meat

Tips & Notes

  • Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
  • Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
  • Weights & Measures
  • 10 ounces trimmed mature spinach=about 10 cups raw
  • 10 ounces baby spinach=about 8 cups raw
Southwest Quinoa Cakes

Southwest Quinoa Cakes

Southwest Quinoa Cakes

http://www.eatingwell.com/recipes/southwest_quinoa_cakes.html

From EatingWell:  March/April 2014

This healthy quinoa cake recipe is packed with protein from the black beans, eggs, cottage cheese and quinoa. We like to serve the quinoa cakes with a mouthwatering and incredibly easy blender salsa; if you don’t like the heat, leave out the chipotle pepper. We like the look of red quinoa, but any color quinoa will work just as well.

6 servings | Active Time: 35 minutes | Total Time: 1 hour

Ingredients

  • 2 cups water
  • 1 cup quinoa, preferably red quinoa
  • 4 large eggs, lightly beaten
  • 1 cup canned black beans, rinsed
  • 3/4 cup reduced-fat cottage cheese
  • 1/4 cup sliced scallions
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt, plus a pinch, divided
  • 1 cup shredded pepper Jack cheese
  • 1 14-ounce can fire-roasted diced tomatoes
  • 1 clove garlic
  • 1 small chipotle pepper in adobo sauce (see Tip)
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, chopped

Preparation

  1. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  2. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes.
  3. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese.
  4. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.
  5. Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro.
  6. Serve the cakes with the salsa and avocado.

Nutrition

Per serving : 365 Calories; 17 g Fat; 6 g Sat; 5 g Mono; 140 mg Cholesterol; 35 g Carbohydrates; 19 g Protein; 7 g Fiber; 662 mg Sodium; 515 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 1 lean meat, 1 medium-fat meat, 1 fat

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the salsa (Step 5) for up to 3 days; bring to room temperature before serving.
  • Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
Mini Greek Pizza Muffins

Mini Greek Pizza Muffins

Mini Greek Pizza Muffins

http://www.eatingwell.com/recipes/mini_greek_pizza_muffins.html

From EatingWell:  November/December 2007

All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.

2 dozen mini muffins | Active Time: 30 minutes | Total Time: 50 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup finely chopped onion
  • 2/3 cup finely chopped red bell pepper
  • 1/3 cup whole-wheat pastry flour
  • 1/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/3 cup low-fat milk
  • 1/3 cup crumbled feta cheese
  • 1 large egg, well beaten
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped kalamata olives

Preparation

  1. Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
  2. Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
  4. Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
  5. Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Nutrition

Per muffin : 39 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 11 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 0 g Fiber; 106 mg Sodium; 36 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat

Nutrition Note: (for 2 muffins)

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. | Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.
Cardio, Strength or Diet…What’s Most Important?

Cardio, Strength or Diet…What’s Most Important?

 

Good Morning Everyone!

We are 1 week into the Plank Challenge and I know many of you are already stronger!!!  We are also just past the half way mark for the Biggest Loser Challenge!  How’s everyone doing?  Are you where you thought or hoped you would be at this point in the challenge?  I wanted to share something that I hope will be useful to all of you whether you’re participating in the challenge or not.

Below is a visual aid to help you understand how to prioritize the 3 major components of your exercise/wellness program. 

The vast majority of people do just the opposite of what this illustration shows.  More often than not, people will say that Cardio is the most important aspect of their training program and they spend limited time with weights. In order for your body to burn fat it needs two things….lean muscle mass and a caloric deficit.  As you see in the illustration, Diet is the foundation and biggest priority in a successful fitness program.  You can’t expect to burn fat and/or lose weight if after a 600-800 calorie deficit workout, you choose to refuel with a Big Mac, fries and a coke🙂.

The second most important part is Weight Training.  Lifting heavy and lifting hard is crucial to building lean muscle mass.  The more of it you build, the faster your metabolism runs and the leaner you become.

Cardio is the third most important part of your program.  If you’re physically able, most of your Cardio should consist of short durations of high intensity followed by short durations of recovery.  Naturally for people new to exercise or those with health limitations, a slower and less intense Cardio plan should be in place. 

To put some numbers to the sections of the triangle above, think of Diet being 70% of what you do, Weight Training being 20% of what you do and Cardio being the remaining 10%.  The weight training and cardio percentages may fluctuate depending on where you are in your journey or if you are training for a specific event.  The most important percentage that should never fluctuate, is your diet. 

If your current routine only consists of cardio, you will lose weight.  However, when you are burning calories you are burning fat AND lean muscle mass.  Unless you do strength training with your cardio (focusing more on strength), you will continue to lose lean muscle mass. We want lean muscle mass so we can stay strong, protect our bones and burn more calories throughout the day.

Metabolic training is a very effective way to burn fat, build and keep lean muscle mass.  P90X, Shaun T’s T25 and Jillian Michael’s Body Revolution are all good examples of Metabolic training.  I will send an email out next week with a more in depth explanation of the benefits of Metabolic training. 

Below is an example of what a weekly workout plan would look like following the program above:

Sunday = Rest

Monday = 30min strength training : 15min intense cardio intervals

Tuesday = 30min strength training : 15min intense cardio intervals

Wednesday = 30min steady state cardio (walking or steady jog) or less intense cardio intervals

Thursday = Rest

Friday = 40min strength training : 10min steady state cardio : 10min intense cardio intervals

Saturday = 30min strength training : 10min steady state

If you can reprogram your thinking to understanding this formula, you will be more efficient than ever before and will see progress at a much higher rate.

This past weekend I attended a Fitness Convention.  Our keynote speaker was Todd Durkin who was in the Top 100 Most Influential People in Health and Fitness for both 2012 and 2013!  I learned so much from him but the thing that stuck with me was his motto “10 In – 10 Out” which can be applied to anything in life.  If you’re effort is a “10” in the gym, at work or at home, you can expect your results to be a “10”….Success!!  You’re goals are worth it…10 In – 10 Out!!!!

Yours in Health and Wellness,

Meredith

Fitbit Apps

Fitbit Apps

 

Hi Everyone!

I hope you’re all enjoying your fitbit as much as I am!  I created a community called “Team McKinley” on the fitbit dashboard so we could stay connected with some friendly competitionJ (don’t worry, the only thing the community dashboard displays is your total steps, no personal info).  I sent an invite to everyone’s McKinley email address who ordered a wristband.  If you registered your fitbit account under a different email address and would like to be on Team McKinley’s dashboard, send me that email address and I will send you another invite.

Ken passed along 3 great apps that you can sync with your fitbit if you would like to be more detailed with your food and activity tracking.  I think you’ll find them all very useful.  You may want to download all three so you have the chance to test each one out and see which one would be most useful to youJ

www.myfitnesspal.com – very good for nutrition and caloric monitoring.  Automatically imports exercise data so you always have a good balance of calories consumed and expended. Has a good database of foods.  The nutrition/calorie breakdown is very helpful.  You can view exactly how many grams of carbs, protein, fats and sugars you are consuming

www.digifit.com – works well with the heart rate monitor (Polar H7) and also provides a number of training options to chart progression.

http://www.tactiosoft.com/tactiohealth – this is a good dashboard for overall health.  It can track just about every metric someone may want.  Admittedly more useful for people who are a little OCD about numbers and monitoring their metrics but it ties everything together.

It’s easy to sync apps to your fitbit.  Go to https://www.fitbit.com/apps and choose the app you want to sync your fitbit with.  While you’re going through the process below, you can start downloading the app onto your phone as well if you haven’t already. 

1.      Log in if you aren’t already (top right corner)

2.      Click “Learn More”  on the app of your choice

3.      Click “Get Started”, follow the steps and you’re all set. 

For those of you still waiting for your fitbit, our 2nd shipment will arrive sometime next week. Let me know if you have any questionsJ

Have a fantastic day!!!!

Yours in Health and Wellness,

Meredith