MAIN MENU
You can scroll through Pinterest and Instagram for hours on end to help you find inspiration and a theme for your next gathering but sometimes you can be inspired be what’s in front of you. It can be the season, a holiday, a special occasion or even an event.
Ingredients (serves 4)
• 2 lbs. lean ground turkey (93 percent lean)
• 1 box stuffing mix
• 4 egg whites or 2 whole eggs
• 1/3 cup ketchup
• 1 cup low-sodium chicken broth
• 2 tbsp. butter
• 1 1/3 cup instant potato flakes
• ¼ cup nonfat Greek yogurt
• 1 lb. green beans, fresh
• 1 tsp. dried basil
• 1 tsp. garlic powder
• 1 tbsp. olive oil
• 1 14-15 oz. can of whole berry cranberry sauce (Cranberry sauce is optional)
Tips • Consider freezing the remaining half of the meatloaf for a meal later in the month. Just remove the meatloaf from the freezer in the morning to thaw. Remove the foil and microwave to warm.
• To decrease the cooking time, make the mixture into 8-12 equal sized meatballs and place the balls in a muffin tin. Bake for 25-30 minutes or place in a microwave-safe glass dish, cover, and microwave for 8-10 minutes.
Directions
1. Preheat the oven to 350 degrees F.
2. Place the ground turkey in a large mixing bowl. Add the stuffing mix, eggs, and ketchup. Using hands, or a wooden spoon, work the mixture until the stuffing mix and eggs are incorporated throughout the meat.
3. Line a 9x5 loaf pan with foil allowing at least 3 inches hanging over the sides, lengthwise (this makes for easy removal from the pan). Lightly spray the pan with cooking spray. Pour the meatloaf mixture in the pan. Pat gently to evenly distribute the mixture and then fold the foil over the top. Do not press the foil into the meat mixture.
4. Place the pan in the oven and bake for 60-70 minutes or until the internal temperature reaches 165 degrees F. Remove the loaf from the oven and let rest 10 minutes before removing it from the pan.
5. While the meatloaf is cooking, wash, rinse, and dry the green beans. Snip the ends off each bean. Place the beans in a microwave safe glass dish, drizzle the olive oil over the beans and then sprinkle in the garlic powder and basil. Add 2 tbsp. water. Toss the beans to be sure they are coated. Cover.
6. After the meatloaf is removed from the oven and while it is resting, place the green beans in the microwave for 8-10 minutes.
7. In a medium-sized sauce pan, bring the chicken broth and butter to a low boil and remove it from the heat. Quickly add the instant potato flakes and toss with a fork. Add the yogurt and mix gently.
8. Remove the meatloaf from the pan by gently pounding the pan on the counter top. Unfold the foil and gently use it to lift the loaf out of the pan. Cut the loaf in half. Wrap one half of the meatloaf in the foil to be used for another time.
9. Serve each plate by placing ¼ of the potatoes and green beans on the plate. Cut the remaining half of the meatloaf into 4 equal slices and place on slice on each plate. Top each slice of meatloaf with 1-2 tbsp. of cranberry sauce (optional).
Ingredients (serves 4)
• 8 oz. cooked turkey or chicken, cut into chunks or shredded
• 1 lime, juiced
• 1 tsp. Cajun seasoning
• 2 green apples, peeled and minced
• 2 celery stalks, thinly sliced
• 2 tbsp. dried cranberries
• 2 tbsp. minced walnuts or slivered almonds
• ½ cup minced red onion
• 1 avocado, mashed
• 2 tbsp. olive oil
• 1/4 cup Dijon mustard
• Freshly ground black pepper
• 4 lettuce leaves
Directions
1. In a large salad bowl, combine the turkey with the Cajun seasoning and toss gently.
2. Add the remaining ingredients and stir thoroughly to combine. Refrigerate before serving on top of the lettuce leaves or as a sandwich on toasted whole grain bread.
Tips • To make your own *Cajun seasoning mix the following: 2 tsp. salt, 2 tsp. garlic powder, ¾ tsp. cayenne pepper, 1 tsp. black pepper, 1 tsp. onion powder, 2 1½ tbsp. dried oregano, and 2 ¾ tsp. paprika. This blend can be used to season vegetables and meats. Store the mix in an airtight container.
Ingredients (serves 4)
Biscuits
• 2 cups whole wheat flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 4 tbsp. (1/2 stick) cold butter
• 1 cup skim milk
Turkey Gravy
• 12 oz. cooked boneless turkey or chicken
• 8 oz. low sodium chicken broth
• 2 tbsp. olive oil • 3 tbsp. whole wheat flour
• 12-14 oz. bag frozen peas
Optional
• pepper
Tips Remove the biscuits from the oven. Serve by placing two biscuits on each plate (cut in half) and drizzle with 1/4th of the gravy mixture. Serve 1/4th of the peas on the side
Directions
1. Preheat oven to 450 degrees
2. In a large mixing bowl, pour in 2 cups of whole wheat flour, 1 tbsp. + 1 tsp. baking powder and ½ tsp. salt. Toss lightly with a fork, or whisk, to be sure the ingredients are mixed well..
3. Cut ½ stick of cold unsalted butter into small cubes and then add to the flour. Blend with a fork until the mixture looks like crumbs. Make a well in the center of the crumbs and add the milk. Mix gently until combined, being sure not to over mix. With floured hands, knead the dough 10 times (this can be done in the bowl).
4. Lightly dust a flat surface with flour and then roll or pat the dough out to ½ inch thick rectangle. Using a pizza cutter or knife, cut the dough in half, down the middle (horizontally), and then cut vertically three times, equal distance apart. This will result in 8 biscuits. Lightly spray a baking sheet with cooking spray and then place biscuits evenly spaced on the sheet. Bake for 11-14 minutes or until lightly browned.
5. While the biscuits are cooking, over medium high heat, in a large sauce pan, heat 2 ½ tbsp. of olive oil, then add 3 tbsp. of whole wheat flour and mix well. Cook until the roux turns just a light brown and then quickly whisk in 12 oz. of evaporated milk and 8 oz. of low sodium chicken broth.
6. Quickly place a frozen 12-14 oz. frozen, steamable package of peas in the microwave and cook according to package directions.
7. When the mixture begins to thicken, add 12 oz. of cooked boneless chicken or turkey. Turn the heat down to medium and continue cooking for another 5 minutes, until the meat is heated through and the mixture is thickened. If the mixture gets too thick, add chicken broth 2 tbsp. at a time. Pepper to taste, optional.
Ingredients (serves 4)
• 1 lb. fresh Brussels sprouts
• 1 firm apple (Fuji or Granny Smith)
• 1 tbsp. olive oil
• 1 tbsp. garlic powder
• 1 tsp. salt
• ¼ cup dried cranberries
• ¼ cup pecans, chopped
Directions
1. Preheat oven to 400 degrees F.
2. Cut Brussels sprouts in half and remove the stems. After removing the core, dice the apple. Place sprout slices and apple dices in a bowl and drizzle with 1 tbsp. of olive oil.
3. Place mixture flat on a lined baking sheet.
4. Sprinkle with garlic powder and salt.
5. Bake for 20-25 minutes or until sprouts are tender.
6. In a separate dish, mix the baked sprouts and apples with the cranberries and pecans.
