Meatloaf and Taco Salad

Here are two more WW recipes that we tried this week that were really good. I'm really enjoying trying to lose weight again. It makes me feel so good about myself. So far the scale hasn't done too, too much (thanks to me being female) but I can just feel it. I'm not as bloated as normal and my shorts and shirts are fitting better. It does get frustrating at times b/c of the scale but I have to keep telling myself that I can survive the first two weeks which is always the hardest. One week down....one to go!

Parmesan-Turkey Meatloaf

1 tbsp olive oil
1 onion, finely chopped
1 1/4 lbs ground skinless turkey
4 slices whole-wheat bread, made into fine crumbs
1/2 cup fat free milk
1 egg white, lightly beaten
3 tbsps ketchup
2 tbsp grated Parmesan cheese
1 tsp minced garlic
1 tbsp finely chopped fresh basil OR 1/2 tsp dried
1/4 tsp dried thyme
1/4 tsp ground pepper

1. Preheat the oven to 350; spray an 8x5 inch loaf pan with nonstick spray. In a small nonstick skillet, heat the oil. Saute the onion until tender, 4-5 minutes.
2. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic, basil, thyme, and pepper; blend well. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes, then cut into 8 slices.

Per serving (1 slice): 181 cal, 9 fat, 1 g fiber Points value: 4

Taco Salad

1/2 cup plain fat-free yogurt
1/4 cup chopped fresh cilantro
1/4 cup fat-free sour cream
1 garlic clove, crushed
1/8 tsp salt
2 tsp olive oil
1 1/2 onions, finely chopped
2 garlic cloves, minced
1 carrot, chopped
1/2 red bell pepper, seeded and chopped
4 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne
1/2 lb lean ground beef
1 (14 1/2 ounce) can diced tomatoes
1/2 cup tomato paste
1 cup water
4 cups shredded iceberg lettuce
1 carrot, shredded
4 (6 in) corn tortillas, lightly toasted and cut into 4 triangles each
3/4 cup shredded reduced fat cheddar cheese

1. To prepare the dressing, in a small bowl combine the yogurt, cilantro, sour cream, crushed garlic, and salt; let stand 30 minutes.
2. In a large nonstick skillet, heat the oil. Saute about 2/3 of the onions and the minced garlic until the onion is translucent, 6-8 minutes. Add the chopped carrot, bell pepper, chili powder, cumin, oregano, and cayenne; cook, stirring constantly, 2 minutes. Add the beef, breaking it apart with a wooden spoon. Stir in the tomatoes, tomato paste, and water; bring to a boil. Reduce the heat and simmer, covered, until the beef is cooked through, about 20 minutes. Uncover and cook, stirring occasionally, until the liquid evaporates, about 15 minutes longer.
3. Meanwhile, in a large bowl combine the lettuce, shredded carrot,, and 1/4th of the cilantro dressing; toss to coat.
4. To serve, divide the lettuce mixture among 4 plates; top with the meat, then surround with the tortilla triangles. Serve, sprinkled with the cheese and remaining onion and drizzled with the dressing.

Per serving (1 salad): 357 cal, 12 g fat, 9 g fiber Points value: 7