By Healthy Exchanges

If you enjoy meatloaf as much as I do, you can never have enough recipes. Here’s one more quick, tasty and healthy recipe to add to your collection.

16 ounces extra-lean ground sirloin beef or turkey breast

15 reduced-fat butter crackers, made into crumbs

3/4 cup chopped onion

3/4 cup shredded carrots

1/8 teaspoon black pepper

1 (10 3/4-ounce) can reduced-fat tomato soup

1 teaspoon prepared mustard

1 teaspoon dried parsley flakes

1. Preheat oven to 350 F. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray.
2. In a large bowl, combine meat, cracker crumbs, onion, carrots, black pepper and 1/3 cup tomato soup. Mix well to combine. Pat mixture into prepared loaf pan. Bake for 30 minutes.
3. In a small bowl, combine remaining tomato soup, mustard and parsley flakes. Evenly spread mixture over partially baked meatloaf. Continue baking for 30 minutes. Place pan on a wire rack and let set for 5 minutes. Makes 6 servings.

Each serving equals: 178calories, 6gfat, 16gprotein, 15gcarb., 300mg sodium, 1g fiber; Diabetic Exchanges: 2 Meat, 1 Starch, 1/2 Vegetable.

(c) 2015 King Features Synd., Inc.

Winter Vegetable Soup

1 tablespoon salad oil

1 large onion, chopped

3 medium (about 1 pound) potatoes; peeled and cut into quarters

2 large (about 1 1/2 pounds) sweet potatoes; peeled and cut into quarters

2 medium (about 1/2 pound) parsnips; peeled and each cut into 4 pieces

1 can (13 3/4 to 14 1/2 ounces) chicken broth

3/4 teaspoon salt, to taste

1/2 cup half-and-half, optional

1. In 5-quart saucepot over medium heat, in hot salad oil, cook onion until tender. Stir in both kinds of potatoes, parsnips, chicken broth, salt and 4 1/2 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are very tender.
2. Spoon half of vegetable mixture into blender (with center part of cover removed) and blend until smooth; pour into bowl. Repeat with remaining mixture.
3. Return mixture to saucepan; add half-and-half; heat through. Garnish with parsley sprigs to serve, if you like. Serves 4.

Each serving: About 350 calories, 5g total fat, 10mg cholesterol, 760mg sodium.

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