while we have been on South Beach Diet in my home we have, or should I say I have been coming up with ways to make my families favorites in a more South Beach friendly way.

Even before starting the South Beach way of life I would use Ground Turkey rather then ground beef in some of my recipes but I would mix it with beef as my husband is err was a beef snob.

I am not a Meatloaf eater as I find it repulsive to eat a huge hunk of meat, I mean whats the point its just too much ground meat. This however is a favorite of my husband so I thought I would come up with a healthier way to make it for him.

Some nights I find it hard to get our recommended veggies into dinner because they are expensive and with two of us eating them 10 cups per day would send us to the poor house. We do eat as much as possible though and while my kids like veggies I still try to hide them in a lot of what I cook.

I create dishes in my mind and never use precise measurements so I will be taking an educated guess in my measurements for you.



Turkey Meatloaf

Phase 2-3

2 C. ground lean turkey meat

2 C. finely chopped spinach ( used fresh but drained frozen would be fine too)

1/2 C. carrots finely chopped

1/2 a medium onion chopped fine

3 Sweet peppers Finely chopped

1/2 grape tomatoes chopped

( you can use ANY veggies that you like just try to keep them of the drier variety except for tomatoes)

1/2 C. Panko Bread Crumbs

mix all ingredients and your choice of seasoning.

Place into pan of choice in a preheated 325 degree oven. For loaf pan about 40 minutes for muffin tin from 25-30 minutes. About 3 minutes prior to serving top with pasta sauce I use no sugar added Ragu, and a bit of low fat mozzarella cheese.

You can use a regular loaf pan I prefer to use muffin pans as it helps with portion control!


Here you can see them being prepped