Tangy Meatloaf - 9g Carbs, 3g Fiber

2 eggs
1 tsp Swanson Himalayan Crystal Salt
1/4 tsp Swanson Ground Peppercorns
1/2 tsp Swanson Organic Basil
1/2 tsp Swanson Organic Oregano
8 oz organic tomato sauce
1 Tbsp Dynamic Health Organic Apple Cider Vinegar
1 Tbsp Swanson Organic Agave Nectar
2 Tbsp Swanson Coconut Flour
1/4 tsp Swanson Organic Garlic Powder
1/4 cup Swanson Organic Dried Onion Flakes
5 baby carrots finely chopped
1 celery stalk finely chopped
1/2 lb ground turkey
1/2 lb lean ground beef

In large bowl, use hands to mix ground turkey, ground beef, eggs, salt,
pepper, celery, carrots, onion flakes and coconut flour.

In a separate bowl, mix tomato sauce, basil, oregano, garlic powder,
apple cider vinegar and agave nectar. Once mixed, set aside 1/4 cup
of the sauce. Pour remaining sauce over the ground meat and blend in.
Remove the meat from the bowl and form into loaf in the middle of
a 9x13 pan. Bake at 350 degrees F for about 20 minutes. Remove from
oven and brush the remaining sauce over the meatloaf. Return to the
oven and bake for an additional 15 minutes or until done.

Servings: 6
Serving size: 1/6 loaf
Nutrition per Serving:
191 Calories, 9g Fat, 18g Protein, 405mg Sodium, 9g Carbs, 3g Fiber

Hamburger Buddy - 38g Carbs, 4g Fiber

From: Eating Well Magazine September/October 2007

NUTRITION PROFILE: Low Calorie | Low Sodium | Low Cholesterol |

Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate

| Healthy Weight

Very finely chopping onion, mushrooms and carrots in the food processor

is not only fast—it makes the vegetables hard to detect for picky eaters.

They also form the base for the sauce of this ground beef skillet supper.

Make it a meal: Serve with a green salad.

Servings: 6

Quick Meal

Contains Wheat/Gluten

Contains Dairy

Contains Red Meat

Heart-Healthy

Diabetes-Friendly

Prep Time: 40 mins

Total Time: 40 mins

3 cloves garlic, crushed and peeled

2 medium carrots, cut into 2 -inch pieces

10 oz mushrooms, fresh, white, large, cut in half

1 large onion, cut into 2-inch pieces

1 lb beef, lean ground, 90% lean

2 tsp thyme, dried

3/4 tsp salt

1/4 tsp pepper, black ground

2 cups water

14 oz broth, reduced-sodium beef, divided

8 oz pasta, whole-wheat, elbow macaroni, (2 cups)

2 Tbsp Worcestershire sauce

2 Tbsp flour, all-purpose

1/2 cup sour cream, reduced-fat

1 Tbsp parsley, fresh, or chives, chopped, for garnish

Fit a food processor with the steel blade attachment. With the motor

running, drop garlic through the feed tube and process until minced,

then add carrots and mushrooms and process until finely chopped. Turn

it off, add onion, and pulse until roughly chopped.

Cook beef in a large straight-sided skillet or Dutch oven over medium-high

heat, breaking it up with a wooden spoon, until no longer pink, 3 to

5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and

cook, stirring often, until the vegetables start to soften and the

mushrooms release their juices, 5 to 7 minutes.

Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring

to a boil. Cover, reduce heat to medium and cook, stirring occasionally,

until the pasta is tender, 8 to 10 minutes.

Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth;

stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring

often, until the sauce is thickened, about 2 minutes. Serve sprinkled

with parsley (or chives), if desired.

Servings: 6

Serving Size: about 1 1/3 cups each

Nutrition per Serving:

326 Calories, 4g Saturated Fat, 10g Total Fat, 54mg Cholesterol,

38g Carbs, 4g Dietary Fiber, 431mg Sodium,23g Protein

Carb Choices: 2 1/2

Exchanges: 2 starch, 1 vegetable, 2 medium-fat meats

Garden Meatloaf - 17g Carbs, 2.3g Fiber

{Be cautious of the vegetable juice cocktail and the

ketchup since they can have high sodium and sugar. Be

sure to read the label or use one you are sure of.

Leave out the "1/4 tsp salt"... it will not be missed.

Take care, Gloria}

From: The Complete Diabetes Prevention Plan

Servings: 6

1 1/2 lb 95% lean ground beef

3/4 cup quick-cooking oats

3/4 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1/2 cup grated carrot

1/2 cup vegetable juice cocktail (like V8)

1/4 cup PLUS 2 Tbsp fat-free egg substitute

1 1/2 tsp crushed garlic OR 3/8 tsp garlic powder

2 tsp dried parsley, finely crumbled

1 tsp dried thyme OR marjoram

1/2 tsp ground black pepper

1/4 tsp salt

1/2 cup ketchup

Preheat oven to 350 degrees F.

Place all of the ingredients except the ketchup in a large

bowl and mix well. Coat a 9x5-in meatloaf pan with cooking

spray and press the mixture into the pan to form a loaf.

Bake uncovered for 45 minutes. Spread the ketchup over

the meat loaf and bake for 30 additional minutes, or

until the meat is no longer pink inside and a meat

thermometer reads at least 160 degrees F.

Remove the loaf from the oven and let it sit

for 10 minutes before slicing and serving.

Servings: 6

Nutrition per Serving (1/6 of recipe):

228 Calories, 5.8g Fat, 2.2g Saturated Fat, 60mg Cholesterol,

17g Carbs, 2.3g Fiber, 26g Protein, 406mg Sodium, 27mg Calcium

Diabetic Exchanges: 3 Lean Meat, 1/2 Vegetable, 1 Starch