I’ve been doing some meal planning/catering which has me prepping a breakfast, a lunch and 2 – 4 dinners per week for a local family. Needless to say, I am spending a lot of time in my kitchen cooking! In an effort to streamline the process and make it not only tasty but also cost effective, I have begun to double everything I make for my client’s family and use half of it to feed my own. In addition, I am not only seeking out healthy and unique recipes, but also ones that feed a crowd and aren’t too time consuming. I came across this recipe in Cooking Light and tweaked it just a bit to suit my needs. I think you’ll agree, it’s super simple yet truly tasty! Check it out!!
Ingredients: Feeds 4
- 1 1/3 lb lean ground turkey
- 1/3 cup quick oats
- 6 tbsp ketchup, divided
- 1/4 cup chopped onion
- 1 egg
- 1 tsp oregano
- 1 tsp salt
- 2 tsp Worcestershire sauce
- 3/4 lb green beans, trimmed
- 4 large carrots peeled and quartered
- 6 small Yukon Gold potatoes, quartered
- 2 tsp olive oil
- 1 tsp garlic powder
- 1/4 tsp pepper
- cooking spray
- In a large bowl, mix together the first seven ingredients including 3 tbsp of the ketchup and set aside. Meanwhile, preheat oven to 450 degrees.
- In a small bowl mix Worcestershire sauce and remaining ketchup.
- In another large bowl, combine the green beans, carrots and potatoes. Drizzle with olive oil, garlic powder and pepper. Toss to coat.
- Lightly spray a baking sheet with cooking spray. Divide turkey mixture into 4 equal portions. Using your hands shape each into a small loaf and place them equidistant on the baking sheet. Brush each with the Worcestershire-ketchup sauce.
- Scatter the vegetables around the loaves and bake everything for 25 – 30 minutes, turning the veggies half way through cooking time.