Another Nice Combo

This morning I did the first half of Cardio Tactics1 from the Met-Rx set then a Leslie Sansone mile using a band from her 5 Advanced Miles.  Then I did the jessicasmithtv Quick Standing Abs.  I had added MUsic to all of the above and enjoyed everything.
Finished with a routine from Daily Motion which was very nice:
8 Brocades of Qigong


8 Brocades of Qigong by stefste

ETA Sunday 10/19
This morning I did the second half of Met-Rx Cardio Tactics 1 then the Leslie Sansone first mile from Advanced 5 miles holding Fitstix.  I had added MUsic to these.
Then did some of  Met-Rx Shaping WO3 and finished with some Kung Fu Step Circuit while sitting on a stability ball.

I am repeating a recipe for meatloaf because it is so darn good and healthier than most meatloafs:
Saute, chopped celery, carrots, onion, garlic, green pepper and red pepper till tender in Canola oil. 
Then splash the concoction with some  black ground pepper and Balsamic vinegar and let the concoction cool.

90 minutes before dinner, combine the veggie concoction, 2 eggs, ground meat, Balsamic vineagar mixed with ketchup (reserving some for the outer glaze) and my new secret meatloaf ingredient...... OATMEAL! 

Shape the meatloaf evenly.

Smear the glaze on and bake at 325 degree oven for 75 to 90 minutes till the center reads well done on a meat thermometer.   The final result is about 1/3 meat, 1/3 veggies and 1/3 oatmeal.

OMG Meatloaf!

I usually barely tolerate meatloaf but DH brought home chopped meat today and I was determined to make it as healthy as possible so checked a few recipes online and combine a few of them.

Earlier in the day I sauteed chopped celery, carrots, onion, garlic, green pepper and red pepper till tender in Canola oil. Then I splashed the concoction with some crushed red pepper, black ground pepper, Worcestershire sauce, Balsamic vineagar and ketchup and let the concoction cool.

90 minutes before dinner, I combine the veggie concoction, 2 eggs, chopped meat, alittle more Worcestershire sauce, Balsamic vineagar and ketchup, reserving some for the outer glaze and my new secret meatloaf ingredient...... OATMEAL! I usually used bread crumbs and was thinking of using high fiber bread instead till I read that oatmeal was an option. I was a bit skeptical because it didn't seen as wet as my previous meatloafs and I feared the oatmeal would dry out all of its moisture. Smeared the glaze on and popped it in the 325 degree oven for 90 minutes till the center read medium well and ends read well done on my meat thermometer. The final result was incredible. Moist and delicious. Best meatloaf any of us ever ate and probably the healthiest.

ETA: another healthy find for us has been frozen hashed brown potatoes at Aldi's which is just grated potatoes and went very well with the meatloaf. I dump them into a pan sprayed with a nonstick spray and sprinkle with alittle seasoning (Soul Seasoning found at Shop-rite which includes salt, onion, garlic, paprika, red pepper, cumin, coriander, turmeric, celery, fennel, black pepper and other spices) and bake covered with foil, flip it as its bottom browns every 20 minutes till steaming hot. No fats or oils and minimal salt.

For Thanksgiving I made my potato stuffing using these hash browns and adding grated carrots and grated onions. Unfortunately, Aldi's has them in their weekly special freezer section so may eventually run out of them but probably can find something similar at another supermarket for more $$ or be ambitious and grate potatoes the old fashioned way again.