3 lb roast
Two 10 oz cans of cream of mushroom soup
A packet of dry onion soup mix
Two 16 oz diet soda of your choice
Pour diet soda ( I used diet dr. Pepper) into crock pot, add dry onion soup mix and both cans of soup. Mix together (don’t worry about clumps, they disappear as it heats). Add your roast and cook on high for 6 hours. It’s delicious, easy, inexpensive, and the meat is so tender it falls apart! I shredded it in the crock pot and served it over Jasmine infused rice (uncle bens ready rice, microwaveable!) Let me know if you try it 🙂
Hi! So, I have been trying a new recipe every week and gotten so many great recipe books lately that I thought I would share some of my yummy healthy finds! I’ve been trying to find recipes that are filling, taste great, and are low calorie and healthier options of things that were my go to for easy/quick meals. Eating healthier can be more expensive, so anything that tastes great, isn’t an added cost, and comes together quick and easy is DEFINITELY something I can get behind! I have a really picky eater to consider as well, my husband does not do veggies, or fruit, seafood, pork… that takes a lot of options off the table! One of the recipe books that I’ve gotten recently is the Slim Fast 3 2 1 plan, I always have to change a few of the ingredients to either make it healthier in my opinion, taste better, or suit my hubby’s picky taste buds, but it’s a great starting point for making a meal plan and making dinner.
Last week I used the recipe “Souperior meat loaf with bell peppers”
This is THEIR recipe.
I of course had to change it up!
I used/changed the following, as I was only making dinner for 2 and didn’t need the full 8 servings.
- 1/2 an envelope of onion soup mix. They recommend Lipton – I used Publix as it’s the same and cheaper.
- 1 lb of ground turkey (They used lean ground beef, and 2 lbs, but as I said – I wanted something more heart healthy, less calories, and less portions. Also, the turkey was on sale)
- 6 tablespoons of fiber one cereal ground up to use as breadcrumbs.
- 1 egg, I use the egg beaters version, so it was 1/4 of a cup
- 6 tablespoons of water
- 1/4 cup ketchup (hubs likes ketchup, so I used more than I normally would for someone who isn’t obsessed with ketchup)
Makes: 4 servings
Prep time: 5 minutes
Cook time: 1 hour
Calories: 200 per serving
- Preheat oven to 350 F, while it’s preheating – combine all your ingredients into a large mixing bowl. You can mix with your hands, but I prefer to use a big wooden spoon. Make sure you put some elbow into it – you want all the ingredients to be distributed evenly.
- Shape into a loaf in a glass casserole dish. They recommended a 13×9, but I used a 5×9 and that was plenty. It depends on how thick you want your meatloaf basically, and the shape you want it. I’ve seen them done in round dishes and cut like pies. Just remember that making a thinner loaf means a change in your cook time and it’s best to temp check your dish before taking it out of the oven. With turkey you want to hit a temp of 165 F.
- Bake uncovered for an hour (or until the middle of your meatloaf reaches the desired temp. Again, with turkey you want to hit 165 F. Let stand for 10 minutes before removing (I tip the edge of my dish over the sink and get rid of the juice – it didn’t dry out the meatloaf at all, and it prevented that unwanted soupy feel to the dish. I prefer my meatloaf that way, so it’s up to you.
- Enjoy! I decided to serve mine with whole wheat egg noodles and canned corn – the whole meal was under 500 calories for one serving and it all went together really well. Let me know if you try the recipe, I plan on putting it in rotation because it was simple, quick, and turned out great! And best of all, thanks to coupons and sales, was less than $10.