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.

 

Farro Salad with Roasted Veggies and Grilled Chicken

This deliciously refreshing and filling salad is perfect for a weeknight when prep time is limited!  The veggies roast up in under 20 minutes and if you have the farro and grilled chicken on hand already, from start to finish you can be enjoying this healthy and hearty dish in 30 minutes or less! On the flip side, this is a great dish for a get together and if served family style, is sure to impress!!

Ingredients: Feeds 4 – 6

  • 1 bunch asparagus, trimmed
  • 2 carrots, sliced on a bias
  • 2 shallots, quartered
  • 6 tbsp olive oil
  • kosher salt
  • 2 tbsp tarragon vinegar
  • 1 tbsp flat leaf parsley, chopped
  • 1 tsp lemon zest
  • black pepper
  • 5 oz baby arugula (1 package)
  • 1 1/2 cups cooked farro (approx 3/4 cup uncooked)
  • 1/4 cup chopped almonds
  • 1/4 cup Parmesan cheese, grated
  • 1 1/2 lbs grilled chicken, sliced

Directions:

  1. Preheat oven to 400 degrees.
  2. Toss asparagus, carrots and shallots in 2 tbsp olive oil and a pinch of kosher salt.
  3. Roast the veggies in a single layer on a rimmed baking sheet for 15-20 minutes or until they are tender.
  4. Meanwhile, whisk together the tarragon vinegar, parsley, lemon zest, a pinch of both black pepper and kosher salt, and remaining olive oil in a large bowl.
  5. Add arugula and cooked farro to the bowl and toss to coat.
  6. Divide the salad mixture among your plates. Top each with a serving of roasted veggies and slices of grilled chicken.
  7. Sprinkle each dish with chopped almonds and grated Parmesan.

Suggestions:

  • For a meatless meal, eliminate the grilled chicken! Farro provides ample fiber to this dish and will leave you feeling satisfied.
  • Or sub your favorite meat/protein for chicken; try grilled pork, steak or salmon filets.
  • Cook a large batch of farro ahead of time and keep it on hand for recipes like this.  It keeps well for 3-5 days in the fridge.
  • If you don’t have tarragon vinegar on hand, combine 2 tbsp white wine vinegar with 1 tbsp fresh chopped tarragon. You may wish to eliminate the parsley from the dressing and use it as a garnish if you go this route.

*Original recipe adapted from Cooking Light