Happy New Year! I hope everyone had a great Christmas. I know I sure did! I got not one, but TWO tripods! hehe… (Don’t worry, one has been returned!)

I didn’t think I’d get the chance to blog this meal, but as it turned out The Boy forgot the leftovers were in the fridge. Even when I realized I could take a picture, I wasn’t sure if I wanted to. I mean… this was SO UGLY! But you know, it was also delicious AND healthy, so those two factors outweighed it’s appearance and won a spot on the blog. While I do love beautiful photos of food, I think it would be a travesty not to share this. So many people make the resolution to eat healthier in January, and a recipe high in protein, low in carbs & fat such as this one is a great choice.

This was a delicious take on your typical comfort food, meatloaf. It had the heat of buffalo wings, but not the fat. It tasted great on a cold winter day. I asked The Boy what he thought about it, and he said “It could have been hotter.” Of COURSE! The man has a heat tolerance level like no one I’ve ever met.



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Buffalo Chicken Meatloaf

adapted from Biggest Loser Cookbook, as seen on Lobster & Fishsticks

Ingredients:

Olive oil spray
2/3 cup old fashioned oats
1/2 cup fat free milk
1/3 cup hot sauce, plus more to sprinkle on top
1 lb extra-lean ground chicken breast
1/4 cup finely chopped celery
1/4 cup shredded carrot (I didn't have any on hand, so I just increased the celery & onion)
1/4 cup finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 teaspoon salt
1/2 cup crumbled reduced fat blue cheese

Directions:

Preheat oven to 350F. Lightly mist a 9” x 5” x 3” nonstick loaf pan with olive oil spray.

Combine oats and milk in a medium size mixing bowl. Mix well. Let stand for 3 minutes or until oats are softened. Stir in hot sauce until well mixed. Add chicken, celery, carrots, onion, egg whites, and salt. With fork, mix ingredients well. Add blue cheese and gently mix.

Transfer mixture to pan and spread so that top is flat. Sprinkle on a couple shakes of hot sauce and spread evenly. Bake 35 to 40 mins or until chicken is no longer pink. Cut into 8 slices. Makes 4 servings.

Nutrition Facts: 263 calories per serving, 35g protein, 14g carbohydrates, 6g fat (2g saturated fat), 74mg sodium (Note: 2 slices = 1 serving.)