BAKE A LONDON BROIL RECIPES

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BASIC MEAT LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME



Basic Meat Loaf Recipe: How to Make It - Taste of Home image

Since I can't have much salt, I've come up with a recipe for easy meatloaf that is really tasty without it. —Lillian Wittler, Wayne, Nebraska

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 5 servings.

Number Of Ingredients 12

1 large egg, lightly beaten
1/2 cup 2% milk
3 slices whole wheat bread, torn into pieces
1/4 cup finely chopped onion
1 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
3 tablespoons ketchup

Steps:

  • Preheat oven to 350°. In a large bowl, whisk egg and milk. Add bread; let stand for 5 minutes. Stir in onion, Worcestershire sauce and seasonings. Crumble beef over mixture and mix well., Shape into a loaf in a greased 11x7-in. baking pan. Bake, uncovered, for 35 minutes; drain. , Spoon ketchup over loaf. Bake until a thermometer reads 160°, 10-20 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 226 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

ROASTED CAULIFLOWER & RED PEPPER SOUP RECIPE: HOW TO M…



Roasted Cauliflower & Red Pepper Soup Recipe: How to M… image

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 15 minutes

Prep Time 50 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 14

2 medium sweet red peppers, halved and seeded
1 large head cauliflower, broken into florets (about 7 cups)
4 tablespoons olive oil, divided
1 cup chopped sweet onion
2 garlic cloves, minced
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/4 cup all-purpose flour
4 cups chicken stock
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Steps:

  • Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining 2 Tbsp. oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with Parmesan. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock or milk if necessary.

Nutrition Facts : Calories 193 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 601mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 vegetable

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