Tiny Turkey Meatloaves with Roasted Vegetables

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

Directions:

  1. 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.
  2. In a small bowl mix Worcestershire sauce and remaining ketchup.
  3. In another large bowl, combine the green beans, carrots and potatoes. Drizzle with olive oil, garlic powder and pepper. Toss to coat.
  4. 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.
  5. Scatter the vegetables around the loaves and bake everything for 25 – 30 minutes, turning the veggies half way through cooking time.

 

Sorta Light Pumpkin Muffins

Inevitably, as the weather changes and the air cools, so do my cravings and my habits in the kitchen. Not only do I yearn for soups and stews, roasts and gravies; I also want to bake things! Now I’ve said this before, I am much better at cooking than I am at baking, primarily because I hate to measure. Baking is a science and if you don’t measure properly your muffins/pastries/cakes/cookies simply don’t turn out right! With cooking (you need to measure of course) I feel like there’s a little more wiggle room and the opportunity to go off script. Bottom line; not staying the course when baking can be disastrous if you’re not mindful to the changes/chances you’re taking!

I originally found this recipe for Pumpkin Maple Loaf in Cooking Light magazine and it intrigued me because the author found a way to take a classic fall favorite and lighten it up a bit! But by sheer stubbornness I needed to find a way to make it my own and go off script! First, I decided to make muffins with the batter versus a loaf. Second, I didn’t have access to dark maple syrup or dark brown sugar so I used grade A syrup as well as a brown sugar/stevia blend as substitutes. Lastly, the original recipe called for roasted pepitas to top the loaf; I know it defeats some of the purpose of “cooking light” but, I decided to mix in chopped pecans and white chocolate chips instead! Regardless, these somewhat lightened-up, twist on pumpkin loaf-style muffins are the bomb!! Enjoy:)

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Ingredients: Makes 12 muffins

  • cooking spray
  • 3/4 cup buttermilk
  • 1/2 cup quick oats
  • 1 cup pumpkin puree
  • 1/2 cup real maple syrup
  • 1/3 cup canola oil
  • 1/4 cup brown sugar/stevia blend
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 1/4 cups white whole wheat flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup chopped pecans
  • 1/4 cup white chocolate chips (I use Ghirardelli)

Directions:

  1. Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers and lightly spray with cooking spray.
  2. Combine buttermilk and oats, let sit 15 minutes.
  3. Whisk together pumpkin, syrup, oil, sugar, extract and eggs and set aside.
  4. In a separate bowl mix together flour, pumpkin spice, baking powder, baking soda and salt.
  5. Add the oats and buttermilk to the pumpkin mixture and stir. Then add the flour mixture to the wet ingredients and combine.
  6. Gently fold the pecans and chips into the batter.
  7. Divide batter among the 12 muffin cups. Bake for 20 – 22 minutes.

*Recipe adapted from Cooking Light, Lighten Up Pumpkin Bread