Wednesday, November 11, 2009

Zucchini meatloaf muffins

  • 16 ounces lean ground beef
  • 1/2 c + 1 Tbl dried fine bread crumbs
  • 1/4 cup finely chopped onion
  • 3/4 cup shredded unpeeled zucchini
  • 2 tsp italian seasoning *
  • 1 cup (8 oz) tomato sauce *
  • 2 tsp splenda
  • 1/2 cup + 1 Tbl. reduced fat Mozarella cheese shredded
Preheat oven to 375 degrees. Spray 6 wells of a muffin pan with olive oil flavored cooking spray. In a large bowl, combine meat, bread crumbs, onion and zucchini, 1 tsp Italian seasoning, and 1/2 cup tomato sauce. Mix well to combine. Evenly divide meat mixture between prepared muffin cups and make an indentation in the center of each. In a small bowl, combine remaining 1/2 cup
tomato sauce, splenda and remaining 1 tsp Italian seasoning. Stir in mozzarella cheese. Evenly spoon about 1 Tbl sauce mixture into the indentation of each muffin. Bake for 30 to 35 minutess. Place muffin pan on a wire rack and let set for 5 minutes. Fill unused muffin wells with water to protect the muffin pan.

192 calories, 8 grams fat, 1 gram fiber (4 WW points)

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.