Recipe: Tomato Meat Loaf and Baked Lemon Chicken with Light Mushroom Sauce for June

June, this recipe is in the section of my new Taste of Home magazine under Good food that's good for you. The contributor says her husband is on a low fat diet. It uses oats so I thought I would post it for you. Did you see the cookie recipes using oats, also? If you let me know what kinds of foods your husband and you enjoy, I will keep an eye out for recipes. Also want to mention the Baked Chicken Breasts with Mushroom sauce I posted, it is quite light and has a sauce that makes a wonderful gravy for rice or noodles and most men like gravy! I pasted it below in case you didn't see it and want to try it. You could always use the light margarine for the butter and use less, I'm sure.

Anyway, here's the Tomato Meat Loaf

1 egg, lightly beaten
1/2 cup fat-free milk
1/4 cup ketchup
1 cup quick-cooking oats
1 slice white bread, crumbled
4 saltines, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1 medium tomato, sliced

In a large bowl, combine the frst 8 ingredients. Crumble beef over mixture and mix well. Shape into a loaf in greased 13-in.x9-in.x2 in. baking dish. Bake, uncovered, at 350 for one hour. Arrange tomato slices over loaf. bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees. Using two large spatulas, carefull transfer meat loaf to a serving platter. 8 servings. 1 serving equals 299 calories, 13g fat (5 g saturated fat), 69 mg cholesterol, 442 mg sodium, 17 g carbohydrate, 1 g fiber, 27 g protein.

Baked Lemon Chicken with Light Mushroom Sauce

4 boneless, skinless chicken breast halves
1 tablespoon olive oil
2 lemons, divided
1/4 cup butter

3 cups sliced mushrooms
2 cans low sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon chopped fresh tarragon or basil
chopped fresh parsley
salt and freshly ground pepper

Coat chicken breasts with olive oil and squeeze the juice of one lemon over them. Season with salt and pepper and place 1 or two slices of lemon (from 1/2 lemon) on each breast.

Place in an 8x8 glass baking dish and bake in a preheated oven for 30 to 40 minutes.

While chicken is baking, melt 4 tablespoons butter in a large skillet. Add the sliced mushrooms and tarragon or basil. Saute until the mushrooms are tender and golden brown in color, about 6 minutes. Stir flour completely into the mushroom mixture. Slowly add chicken broth and continue stirring, gradually increasing heat. Gently boil until mixture reduces to form a creamy sauce, approximately 10 minutes. Add juice from half a lemon into sauce. Add fresh parsley at the last minute. Spoon some of the sauce over the lemon baked chicken breasts and serve remainder as gravy for rice or noodles.