I have a serious crush on Sundays. My perfect Sunday is a selfishly lazy, low-key day spent happily on my own. It involves getting up early for a morning of coffee and, during football season, a little sports tv (or a Lifetime movie, because I am seriously addicted). Maybe a little shopping or cleaning, then I cap off the day by whipping up a deliciously comforting supper. Sundays are all about comfort food, right? You have to strike the perfect balance between relishing the fact that it’s a kick-back Sunday and easing yourself into another work week. Comfort food strikes that balance for me.
Tonight I took some of my favorite recipes from my mama and adapted them to be a wee bit healthier. On the menu: Mama Ruthie’s meatloaf and party potatoes (i.e. cheesy, golden brown deliciousness). Meatloaf is typically made with ground beef, but I’ve lightened mine up with extra lean ground turkey and egg substitute instead of whole eggs. I also added about two cups of chopped, sauteed spinach–a first for this recipe. The party potatoes’ recipe calls for Paula Deen-worthy amounts of butter, but I’ve completely excluded the butter, while cutting additional fat and calories by using lower-fat substitutes and making sure to get the fat-free hash browns in the supermarket (did you know that some packaged hash browns contain over six grams of fat? What are they putting in those things?!). Neither of the recipes are too fancy or complicated–just simple, definition-of-the-word comfort food. So here are the modified recipes and some photos of the ensuing yummy-ness. Enjoy!
Mama Ruthie’s Meatloaf
1 1/2 lbs. extra lean ground turkey
3/4 C oats
1 C milk (I use almond milk, but skim would be even healthier)
1/4 C egg substitute
1/4 C diced, sauteed onion
2 C chopped, sauteed spinach
1 1/2 tsp. salt
1/4 tsp pepper
Mix ingredients and place in lightly greased loaf pan. Spread ketchup and brown sugar on top. Place in 350° oven and bake for approx. 45-60 mins.
2 lb. hash browns
1/2 C diced sauteed onion
1 can 98% fat-free cream of chicken soup
16 oz. fat-free sour cream
2 C. shredded fat-free cheddar cheese
1 tsp. salt
1/4 tsp. pepper
bread crumbs (I prefer panko)