Mini Turkey Meat Loaf
Makes 6 servings
1/2 cup onions, diced
1/2 cup celery, diced
1 pound lean ground turkey breast
1/2 cup nonfat sour cream
1/2 cup whole wheat bread crumbs
2 Tbsp finely chopped fresh thyme (optional)
2 Tbsp finely chopped fresh parsley (optional)
Salt and pepper to taste
1 cup low-sodium, no-sugar-added ketchup
1/4 cup molasses
1 cup balsamic vinegar
3 Tbsp Dijon mustard
1. Preheat oven to 375º F.
2. If using optional glaze, whisk all glaze ingredients together and set aside.
3. Sauté celery and onions over medium heat in pan sprayed with cooking spray until soft and translucent. Remove from heat and allow to cool slightly.
4. In large mixing bowl, combine ground turkey, sour cream, bread crumbs, egg, 1/2 cup glaze (if using), celery, onions, and optional fresh herbs. Season with salt and pepper. Mix well.
5. Shape into 6 mini meat loaves. Place loaves in a 9-inch by 13-inch baking dish. Bake about 45 minutes or until internal temperature reaches 155º F.
6. Brush meat loaves with remaining glaze, if using. Bake for an additional 10 minutes.
7. Remove from oven, and let rest 15 minutes before serving.
The salmon in this dish delivers a big dose of heart-healthy omega-3 fats.
Seared Salmon With Couscous
Makes 6 servings
2 cups whole wheat couscous
1/4 cup dried cranberries
1 cup low-sodium vegetable broth
1 pound salmon fillet, cut into 6 pieces
1/2 tsp salt
Pepper to taste
1/4 cup finely chopped fresh parsley
1 Tbsp olive oil
1. In large bowl, combine couscous and cranberries.
2. In a small saucepan, heat vegetable broth to boiling.
3. Add hot broth to couscous and cranberries. Stir to ensure all grains are moistened. Cover tightly with plastic wrap and let stand 10-15 minutes.