Hey look at this! It sounds pretty good and it is actually low fat.
These are mini meatloafs made in a muffin pan
1 pound of extra-lean ground beef
1 medium carrot, shredded
1 medium zucchini, shredded and squeezed dry
1/2 yellow onion, finely chopped
1/2 green pepper, finely chopped
1 tbsp chili powder
2 tbsp Worcestershire sauce
1 slice whole grain bread as breadcrumbs
2 egg whites
1/3 cup tomato ketchup
Preheat oven to 400 degrees. Lightly spray a nonstick or silicone muffin pan with nonstick cooking spray.
Crumble ground beef into a large bowl. Add shredded carrots and zucchini, and chopped onion and green pepper.
Per Serving: Calories 150, Calories from Fat 38, Total Fat 4.2g (sat 2g), Cholesterol 47mg, Sodium 98mg, Carbohydrate 9.2g, Fiber 2.3g, Protein 18.7
Here is another one, lemon chicken. yum
Using a lemon, honey and mustard glaze, these chicken breasts are transformed into a tangy delight. You can bake, broil or grill the chicken. If you grill or broil the chicken breast, cook for 5-6 minutes each side until the chicken is no longer pink.
4 skinless boneless chicken breast halves
4 tbsp honey
Juice and zest of 1 large lemon
1 garlic clove, crushed
1 tbsp Dijon mustard
1 tsp freshly ground black pepper
Combine honey, lemon juice and zest, garlic, mustard and black pepper in a glass dish. Place chicken breasts in marinade, coating both sides with mixture. Cover and marinate for at least 2 hours, preferably longer.
Preheat oven to 400 degrees.
Place chicken breasts in a baking dish and spoon marinade over them. Roast for 25 minutes. Serve with a wild rice blend and steamed vegetables.
Per Serving: Calories 262, Calories from Fat 20, Total Fat 2.2g (sat 0.6g), Cholesterol 98mg, Sodium, 113mg, Carbohydrate 20.8, Fiber 1.3g, Protein 39.8g