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" Joy&amp;#039;s Southwestern Turkey Meat Loaf My recipe has less than half the calories of traditional meat loaf thanks to one simple swap: I replace fatty ground beef with lean turkey meat. The oats and vegetables add an impressive dose of filling fiber. If you&amp;#039;d like to kick up the heat, add a few hits of hot sauce to the meat mixture or serve with super-spicy salsa (like we do in my house).   Active Time: 15 minutes Total Time: 1 hour, 5 minutes Serves: 4   2 large egg whites 3/4 cup fat-free milk 1/2 tsp chili powder 1/4 tsp ground cumin Kosher salt and pepper 1 cup instant oats (3.98-oz pkg) 2 cloves garlic, finely chopped 1 small red onion, finely chopped 1/2 green bell pepper, finely chopped 1/2 cup fresh corn kernels (from one ear or frozen) 1 1/4 lb ground turkey (at least 90% lean) 1/3 cup jarred salsa, plus more for serving   1. Heat the oven to 350\u00B0F. Line a rimmed baking sheet with foil.  2. In a large bowl, whisk together the egg whites, milk, chili powder, cumin, 1/2 tsp salt and 1/4 tsp pepper; stir in the oats. Add the garlic, onion, bell pepper, and corn and mix to combine.   3. Add the turkey and mix until just incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9-in loaf. Bake for 30 minutes. Spread the salsa over the loaf and continue baking until the internal temperature registers 160\u00B0F, 10 to 15 minutes more. Let rest at least 5 minutes before slicing. Serve with additional salsa, if desired.   Nutritional info per serving: 287 Calories, 6g Fat (1g Saturated Fat), 70mg Cholesterol, 370mg Sodium, 32g Protein, 26g Carbohydrates, 3g Fiber   Joy&amp;#039;s Healthy Chicken Parmesan and Broccoli If you&amp;#039;re ordering chicken Parmesan out at a restaurant, it&amp;#039;s probably made with greasy, fried chicken cutlets. In my version, I bake the breaded chicken to cut back on calories and fat while still delivering a satisfying crunch. And, thanks to the lowfat cheese and broccoli, my version is brimming with healthful nutrients like calcium, potassium and vitamin K.   Active Time: 30 minutes Total Time: 50 minutes Serves: 4   2 Tbsp olive oil 1 medium onion, chopped 3 cloves garlic, finely chopped 1 bay leaf Kosher salt and pepper 1 28-oz can no-salt-added diced tomatoes 1 whole basil sprig plus 1/4 cup fresh basil leaves, torn 1 large bunch broccoli, cut into florets 2 large egg whites 1 cup whole-wheat bread crumbs 1/4 tsp dried oregano 1/4 tsp dried rosemary 3 Tbsp grated Parmesan 1/4 cup all-purpose flour 4 6-oz boneless, skinless chicken breasts, 1 cup shredded reduced-fat mozzarella cheese 1. Heat oven to 450\u00B0F. Heat the oil in a large skillet over medium heat. Add the onion, 2/3 of the garlic, bay leaf, and 1/4 tsp each salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add the tomatoes (and their juices) and basil sprig and bring to a simmer. Reduce heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.   2. Meanwhile, place the broccoli on a large piece of foil and sprinkle with the remaining garlic. Bring the corners of the foil together to form a pouch; set aside.   3. Line a rimmed baking sheet with parchment paper or foil. Beat the egg whites in a shallow bowl. In a second bowl, combine the bread crumbs, oregano, rosemary, 2 Tbsp Parmesan and a pinch each salt and pepper. Place the flour in a third bowl.   4. Season the chicken with 1/4 tsp each salt and pepper. Coat in the flour, then the egg whites (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help it adhere; place on the prepared baking sheet.   5. Bake the chicken and foil packet of broccoli until the chicken is golden and the broccoli is tender, 8 to 10 minutes. Remove the broccoli and chicken from theoven.   6. Heat the broiler. Sprinkle the chicken with the mozzarella and remaining Parmesan. Broil until the cheese melts and starts to brown, 1 to 2 minutes.   7. Transfer the chicken and broccoli to a platter. Remove and discard the bay leaf from the tomato sauce. Spoon the sauce around the chicken and sprinkle with the torn basil leaves.   Nutritional info per serving: 569 Calories, 16g Fat (4g Saturated Fat), 111mg Cholesterol, 670mg Sodium, 59g Protein, 41g Carbohydrates, 7g Fiber   Get more ideas for low calorie recipes! "^^<http://www.w3.org/2001/XMLSchema#string>
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