Here’s a little spin on one of my favorite quick meals! This Healthy Fajita Meatloaf recipe is not just quick but low in fat, delicious, and PACKED with protein! Having trouble finding a specific INGREDIENT? Links to purchase most of my ingredients can be found here: http://theproteinchef.co/products Want to find a PRODUCT that I use or purchase it? Links to most of the items I use in my kitchen can be found here: http://theproteinchef.co/ingredients/ Here is the recipe: 2 Pounds (32 Ounces) 97% Lean Ground Beef or Turkey 2 Large Eggs (or 4 Large Egg Whites) 1/2 Cup (40g) Rolled Oats (or Wheat Germ) 1.25 Ounces (35g) Low Sodium Fajita Seasoning Mix 1/2 Cup (56g) Reduced Fat Mexican Blend Cheese 1/4 Teaspoon Black Pepper 1/2 Cup Red Onion 1 Yellow Pepper 1 Green Pepper 10 Tablespoons (150g) Salsa Calories in the WHOLE recipe: Calories: 1625 Fat: 37g Saturated Fat: 12g Sodium: 1298mg Carbs: 79g Fiber: 9g Sugar: 20g Protein: 244g Calories in each piece (if you cut 8): Calories: 203 Fat: 4.6g Saturated Fat: 1.5g Sodium: 162.2mg Carbs: 9.8g Fiber: .8g Sugar: 2.5g Protein: 30.5g Chop up your Red Onion, Yellow Pepper, and Green Pepper. Add all of your ingredients into a large bowl and mix everything together. Take out at least a 9×5 pan, coat it with some non-stick cooking spray, and then add your mix in. Put your meatloaf into the oven on 350°F/176°C for 60:00. After 60:00 take it out then top it with your Salsa before cutting it. Mouthgasm! Tips: Double or triple the recipe to have enough for the whole week! You can store it in the fridge where it’ll usually last around 5-7 days! Add spices, fresh herbs, or anything else you want to it! Music by: Cut and Run Kevin MacLeod (incompetech.com) Music: http://www.bensound.com/royalty-free-music Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
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