I’ve never been much of a meatloaf fan, but this recipe is killer! The box of stuffing makes all the difference. Feel free to add anything else to the mix that you’d like such as onion, garlic or cheese. Meatloaf Recipe & Instructions

Rebecca Wilson shares a whole new range of simple, healthy and delicious everyday meals that you can cook with just 10 minutes of prep time. If you’re looking for easy ground beef dinner recipes, this hamburger casserole is the ultimate cheese lover’s dream come true! It’s made with just a handful of cheap ingredients, and is just as good leftover for lunch or dinner the next day. Two meals in one! Cheeseburger Casserole Recipe & Instructions Stubenitsky K & Mela DJ (2000). UK consumer perceptions of starchy foods. British Journal of Nutrition 83:277-285. Then there’s the sugar factor. Sugar is a major culprit in the obesity epidemic. It hides in a lot of foods, including drinks and sauces. Guess how much sugar is in your morning café mocha? Upwards of 25 grams. Or in that vanilla milkshake? More than 80 grams, if you make it a large. That’s nearly 20 teaspoons! Drain your energyCox DN, et al. (1998a). Take Five, a nutrition education intervention to increase fruit and vegetable intakes: impact on consumer choice and nutrient intakes. British Journal of Nutrition 80:123-131. The Stages of Change model, in contrast to the other models discussed, has proven to be more popular for use in changing behaviour rather than in explaining current behaviour. This is probably because the model offers practical intervention guidance that can be taught to practitioners. In addition, large random samples can be tested with messages tailored to the person’s stage of readiness to change. Glanz K, et al. (1998). Psychosocial correlates of healthful diets among male auto workers. Cancer Epidemiology, Biomarkers and Prevention 7:119-126. Everyone loves a good quesadilla, and I can’t think of a better way to stuff them than with pizza ingredients! Pepperoni is a classic but you could also fill them with olives, mushrooms, fresh basil, spinach, jalapeños, and more. This simple idea is great for last minute dinners when you don’t have anything planned. Pizza Quesadilla Recipe & Instructions

Baranowski T, et al. (2003). Squire's Quest! Dietary outcome evaluation of a multimedia game. American Journal of Preventive Medicine 24:52-61. In the Pan-European study, females, older subjects, and more educated subjects considered ‘health aspects’ to be particularly important. Males more frequently selected 'taste' and 'habit' as main determinants of their food choice. ‘Price’ seemed to be most important in unemployed and retired subjects. Interventions targeted at these groups should consider their perceived determinants of food choice. Palatability is proportional to the pleasure someone experiences when eating a particular food. It is dependent on the sensory properties of the food such as taste, smell, texture and appearance. Sweet and high-fat foods have an undeniable sensory appeal. It is not surprising then that food is not solely regarded as a source of nourishment but is often consumed for the pleasure value it imparts.Presently, no one theory or model sufficiently explains and predicts the full range of food-choice behaviours 38. Models in general should be viewed as a means to understanding the factors influencing individual decisions and behaviour. Despite the number of models of behaviour change, they have been employed in relatively few nutrition interventions; the Stages of Change model being the most popular. However, the best test of this model, whether stage-matched dietary interventions outperform standardised approaches, has yet to be performed. 6. Changing food behaviour: successful interventions

There are many influences on food choice which provide a whole set of means to intervene into and improve people's food choices. There are also a number of barriers to dietary and lifestyle change, which vary depending on life stages and the individual or group of people in question.The influence of palatability on appetite and food intake in humans has been investigated in several studies. There is an increase in food intake as palatability increases, but the effect of palatability on appetite in the period following consumption is unclear. Increasing food variety can also increase food and energy intake and in the short term alter energy balance 45. However, effects on long-term energy regulation are unknown. Sensory aspects The influence of stress on food choice is complex not least because of the various types of stress one can experience. The effect of stress on food intake depends on the individual, the stressor and the circumstances. In general, some people eat more and some eat less than normal when experiencing stress 39. Stubbs RJ, et al. (1996). Breakfasts high in protein, fat or carbohydrate: effect on within-day appetite and energy balance. European Journal of Clinical Nutrition 50:409-417. Dietary fiber also helps your good gut bacteria flourish and keeps you feeling full. If you rely heavily on fast food, you’ll struggle to get the recommended amount. For example, a coffee-shop blueberry muffin will give you nearly 20% of your daily carbohydrate needs but only a gram or two of fiber. Lead to weight gain