Zucchini Meatballs/Meatloaf (Onion and Garlic Free)

Ingredients

2 pounds ground beef
2 cups shredded zucchini
1 cup bread crumbs
1 cup milk
1/2 cup grated Parmesan cheese
1 egg
1 tsp salt
1 tsp Italian seasoning
1 tsp parsley
1/2 tsp pepper

tomato puree(optional)

Directions

Mix all ingredients.

To make meatloaf, place in bread pan and form into loaf. Cook at 350 degrees for 60 minutes. Drizzle top with tomato puree. Bake for an additional fifteen minutes, until safe internal temperature is reached. (Ovens vary.)

To make meatballs, measure by tablespoon and form into balls. Cook on greased cookie sheet at 350 degrees for 25-30 minutes, or until no longer pink in the center.

Freezes well for use with spaghetti or in meatball subs year round.

Nutrition Facts: Serving Size 1 small meatball (24.5 g), Calories 40, Total Fat 1.4g, Saturated Fat 0.6g, Cholesterol 16mg, Sodium 71mg, Total Carbohydrates 1.6g, Dietary Fiber 0.1g, Sugars 0.4g, Protein 5.0g, Vitamin A 0%, Vitamin C 1%, Calcium 2%, Iron 3%

Chili (onion and garlic free)

I realized I never posted my chili recipe. Good weather for it!

Ingredients

1 lb ground beef
1 (28 oz) can crushed tomatoes
1 (12 oz) can tomato paste
1 (15 oz) can corn, drained
2 1/2 oz carrots, pureed (baby food) Or finely grated carrots, but baby food is easy and mimics some of the onion flavor
2 green peppers
1 tbsp chili pepper
1 tbsp cocoa powder
2 (15.5 oz) cans kidney beans, drained and rinsed
1 tsp salt
1 tsp cumin
1 tsp oregano
1 cup water
1 tbsp hot sauce (my store brand is onion and garlic free. If unavailable, consider red pepper flakes to taste)

Directions

Brown beef. Drain grease. (Recipe can be made vegetarian by substituting crumbles.)

Finely process green peppers. Puree one can of beans. Combine all ingredients in a large crock pot. Cook on low for 6-8 hours.

I serve with shredded cheddar cheese and tortilla chips.

Nutrition Facts Serving Size (216.8 g), Calories 305, Total Fat 2.9g, Saturated Fat 0.9g,
Trans Fat 0.0g, Cholesterol 25mg, Sodium 321mg, Total Carbohydrates 48.3g, Dietary Fiber
12.1g, Sugars 8.0g, Protein 24.2g, Vitamin A 34% • Vitamin C 42%, Calcium 9% • Iron 36%

Margherita Pizza (Onion and Garlic Free)

Dough: 

3/4 cup whole wheat flour
2 1/2 cups white flour
2 tsp olive oil
1 tsp salt
1 1/8 cup water
1 1/2 tsp yeast

Toppings:

1/4 cup olive oil
1 tsp Italian seasoning
1/4 tsp sea salt
6 oz mozzarella cheese
4 Tomatoes
10 basil leaves
1/2 cup Parmesan cheese (the real stuff, not from the green can)

Directions:

Prepare dough (first six ingredients) in bread maker according to instructions for your machine.

Remove and stretch to pizza pan. Place in warm place to rise for 20-40 minutes.

Preheat oven to 400 degrees. Slice tomatoes thinly and toss with salt, Italian seasoning, and olive oil. Let sit for 10 minutes.

Brush dough with marinade (from tomatoes). Layer mozzarella, tomatoes, basil, Parmesan cheese. Bake until done, about 20-30 minutes.

Serving Size: 1/8th pizza (182.0 g), Calories 345, Calories from Fat 128, Total Fat 14.2g, Saturated Fat 2.1g, Cholesterol 19mg, Sodium 455mg, Total Carbohydrates 42.5g, Dietary Fiber 2.3g, Sugars 1.8g, Protein 11.8g, Vitamin A 15%, Vitamin C 13%, Calcium 12%, Iron 15%

Black Bean Burgers

An onion/garlic-free veggie burger with a slightly Mexican flavor.

1 can (15.5 oz) black beans, drained and rinsed
1/2 green pepper
1 1/2 Tbsp pureed carrots (baby food)
1/4 tsp celery salt
1 egg
2 tsp chili powder
2 tsp cumin
1 tsp hot sauce
1/2 cup bread crumbs

Directions

In a food processor, dice green peppers. Add remaining ingredients and process until the texture of ground beef. If too liquid-y, add more bread crumbs. Form into patties and grill, about 10 minutes per side.

Nutrition Facts: Serving Size: 155.6 g, Calories 191, Calories from Fat 21, Total Fat 2.3g, Saturated Fat 0.6g, Trans Fat 0.0g, Cholesterol 47mg, Sodium 274mg, Total Carbohydrates 32.2g, Dietary Fiber 6.6g, Sugars 5.8g, Protein 10.5g, Vitamin A 19%, Vitamin C 23%, Calcium 8%, Iron 18%