Comfort food is a wonderful thing, and in my opinion, there’s nothing better than a good meatloaf. It’s tasty, high in protein, and makes enough for days of leftovers. However, some RNY post-ops have difficulty digesting meat and that can make it hard for them to meet their daily protein requirement. I’m fortunate enough not to have that problem, but here’s a recipe for my meat-intolerant friends. Bonus: It’s vegan friendly, too!
Cast of Characters:
2 TB olive oil
One large garlic clove, minced
Pre-heat an oven to 350 degrees Fahrenheit.
**To cook the lentils, place one cup of thoroughly rinsed red lentils into a pot with two cups of water. Let it come to a boil and then reduce to a simmer for about 45 minutes.
Begin by dicing all of the vegetables. Sauté the onions and garlic for a minute, and then add the rest of the vegetables, and sauté until they are slightly softened.
Enjoy the leftovers as a sandwich filling, try topping cold slices with different sauces (mustard, ketchup, salsa, marinara sauce…etc.) or even topping them with other sautéed vegetables. A combination of sweet and hot peppers sounds great to me. Be creative!
The recipe yields 8 generous slices with 153 calories, 5 grams of fat, 18 grams of carbohydrates, and 10 grams of protein each. It might be a low calorie meal, but it certainly sticks with you (I had a slice an hour ago and still feel quite full).
Tomorrow, I hope to make some new protein bars. Joe and I went out to dinner at Moe’s Southwest Grill (home of my new favorite 200 calorie taco!) last night and there happened to be a Trader Joe’s next door. Needless to say, I returned home with a bunch of new ingredients to try out.
We have some friends coming over to watch the Redskins/Colts game tomorrow night, so I’m also pondering what healthy snacks I could serve. I got some mushroom-asiago chicken sausages at TJ’s and I’m thinking they could come in handy. We shall see.
I hope everyone is having a lovely weekend. Mine has already been full of fun and pleasant surprises, including these: