Slow Cooked Asian Meatloaf

Slow Cooked Asian Meatloaf

by | Jan 28, 2014 | Recipes

Slow Cooked Asian Meatloaf

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Ingredients
  • 1 (6-OZ.) CAN NO SALT ADDED TOMATO PASTE
  • 2 TBSP EACH: CHILI GARLIC SAUCE AND HONEY
  • 1 TBSP SOY SAUCE
  • 1 TBSP PEELED AND FINELY CHOPPED OR GRATED FRESH GINGER, DIVIDED
  • 1 (20-OZ.) PACKAGE EXTRA LEAN (99% FAT-FREE) GROUND TURKEY
  • ⅔ CUP PANKO BREAD CRUMBS*
  • ⅓ CUP EACH: DICED RED BELL PEPPER, DICED WATER CHESTNUTS AND SLICED GREEN ONIONS
  • 2 TBSP CHOPPED FRESH CILANTRO
  • 1 EGG
 
Instructions
  1. PLACE A LONG STRIP OF FOIL INSIDE THE SLOW COOKER AND PRESS INTO THE BOTTOM. (THIS WILL ALLOW YOU TO LIFT OUT THE COOKED MEATLOAF.)
  2. STIR TOGETHER TOMATO PASTE, CHILI GARLIC SAUCE, HONEY, SOY SAUCE AND HALF THE GINGER IN A SMALL BOWL; SET ASIDE.
  3. STIR TOGETHER ¼ CUP TOMATO MIXTURE, REMAINING GINGER AND ALL REMAINING INGREDIENTS IN A MEDIUM BOWL UNTIL WELL BLENDED.
  4. SHAPE MIXTURE INTO A ROUND OR OVAL LOAF TO FIT INTO YOUR SLOW COOKER AND PLACE ON FOIL.
  5. SPREAD RESERVED TOMATO MIXTURE OVER THE TOP AND SIDES OF MEATLOAF.
  6. COVER AND COOK ON LOW FOR 4 TO 6 HOURS OR UNTIL INTERNAL TEMPERATURE REACHES 165°F ON A MEAT THERMOMETER.
  7. CAREFULLY LIFT MEATLOAF OUT OF THE SLOW COOKER AND LET STAND FOR 5 MINUTES BEFORE SLICING.
  8. QUICK OVEN VARIATION: PREPARE MEATLOAF AS DIRECTED ABOVE, PLACING ON A LIGHTLY GREASED BAKING SHEET INSTEAD OF IN A SLOW COOKER. COOK IN A PREHEATED 350°F OVEN FOR 50 TO 60 MINUTES OR UNTIL MEATLOAF REACHES 165°F ON A MEAT THERMOMETER.
  9. *PANKO OR JAPANESE BREAD CRUMBS CAN BE FOUND IN THE ASIAN FOODS SECTION OR NEAR TRADITIONAL BREAD CRUMBS IN MOST SUPERMARKETS.
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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Tuscan Tomato Turkey Burgers

Tuscan Tomato Turkey Burgers

by | Jan 28, 2014 | Recipes

Tuscan Tomato Turkey Burgers

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Say bye bye to the boring, high-calorie burgers of summer. These decadent yet healthy burgers will soon be your new summertime favorite! Serve with orzo pasta salad.
Ingredients
  • 1 (20-OZ.) PACKAGE 99% FAT-FREE GROUND TURKEY
  • ¼ CUP CHOPPED SUN-DRIED TOMATOES
  • ¼ CUP MINCED RED ONION
  • ¼ CUP SNIPPED BASIL
  • 2 TABLESPOONS SHREDDED PARMESAN CHEESE
  • 1 TEASPOON MINCED GARLIC
  • ¼ TEASPOON CRUSHED RED PEPPER FLAKES
  • 4 SLICES RUSTIC WHOLE GRAIN BREAD
  • ¾ CUP WARMED MARINARA SAUCE, PLUS ADDITIONAL FOR TABLE
  • 2 OZ. THINLY SLICED MOZZARELLA CHEESE
  • 1 CUP BABY ARUGULA
  • 1 TEASPOON OLIVE OIL
  • 1 TEASPOON WHITE BALSAMIC VINEGAR
  • SEA SALT AND FRESHLY GROUND PEPPER TO TASTE
 
Instructions
  1. MIX TURKEY, SUN-DRIED TOMATOES, ONION, BASIL, PARMESAN, GARLIC AND RED PEPPER IN A MEDIUM BOWL UNTIL WELL BLENDED.SHAPE INTO 4 FLAT PATTIES. COOK ON A WELL-OILED GRILL OVER MEDIUM HEAT FOR 5 MINUTES. TURN AND TOP EACH BURGER WITH EQUAL AMOUNTS OF MARINARA SAUCE AND MOZZARELLA CHEESE; COOK FOR 5 MINUTES MORE OR UNTIL CHEESE IS MELTED AND BURGERS ARE COOKED THROUGH. GRILL BREAD SLICES FOR ABOUT 1 MINUTE ON EACH SIDE OR UNTIL LIGHTLY CRISPED. TOSS ARUGULA WITH OLIVE OIL AND VINEGAR AND SEASON WITH SALT AND PEPPER. PLACE ARUGULA ONTO TOASTED BREAD AND TOP WITH BURGERS. SERVE WITH ADDITIONAL WARMED MARINARA SAUCE, IF YOU LIKE. MAKES 4 SERVINGS.
  2. NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 310, FAT: 9G, SATURATED FAT: 1G, TRANS FAT: 0G, CHOLESTEROL: 70MG, SODIUM: 560MG, POTASSIUM: 289MG, CARBOHYDRATES: 19G, FIBER: 4G, SUGAR: 1G, PROTEIN: 43G, VITAMIN A: 15%, VITAMIN C: 10%, CALCIUM: 20%, IRON: 20%
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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Grilled Vegetable and Orzo Salad

Grilled Vegetable and Orzo Salad

by | Jan 28, 2014 | Recipes

Grilled Vegetable and Orzo Salad

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Grilled Vegetable and Orzo Salad
Ingredients
  • 1 (1-LB.) BOX ORZO PASTA
  • 1 EACH: ZUCCHINI AND YELLOW SQUASH, SLICED ¼-INCH THICK
  • 1 RED ONION, SLICED ½-INCH THICK
  • 1 (14.5-OZ.) CAN DICED TOMATOES, WELL DRAINED
  • ½ CUP CHOPPED, SMOKED SUN-DRIED TOMATOES
  • ½ CUP MIXED PITTED OLIVES, PLUS ¼ CUP OLIVE BRINE FROM JAR (OR TO TASTE)
  • ½ CUP LIGHTLY PACKED SNIPPED BASIL
 
Instructions
  1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND LET COOL.
  2. COOK SQUASH AND ONIONS ON AN OILED GRILL OVER MEDIUM HEAT FOR 5 TO 10 MINUTES OR UNTIL NICELY CHARRED AND SOFTENED.
  3. LET COOL THEN COARSELY CHOP.
  4. STIR TOGETHER PASTA, GRILLED VEGETABLES, TOMATOES, SUN-DRIED TOMATOES, OLIVES AND OLIVE BRINE; SET ASIDE.
  5. WHISK TOGETHER ALL DRESSING INGREDIENTS IN A MEDIUM BOWL.
  6. ADD TO SALAD AND TOSS WELL TO COAT.
  7. MAY BE COVERED AND REFRIGERATED UP TO 3 DAYS AT THIS POINT.
  8. STIR IN BASIL JUST BEFORE SERVING.
  9. NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 220, FAT: 7G, SATURATED FAT: 1G, TRANS FAT: 0G, CHOLESTEROL: 0MG, SODIUM: 430MG, POTASSIUM: 274MG, CARBOHYDRATES: 33G, FIBER: 2G, SUGAR: 5G, PROTEIN: 6G, VITAMIN A: 8%, VITAMIN C: 20%, CALCIUM: 2%, IRON: 10%
 
 
 
 
 
 
 
 
 
 
 


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Chicken Stew with Chickpeas and Plum Tomatoes

Chicken Stew with Chickpeas and Plum Tomatoes

by | Jan 6, 2014 | Recipes

Chicken Stew with Chickpeas and Plum Tomatoes

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Per serving: Calories 346 (From Fat 82); Fat 9g (Saturated 2g); Cholesterol 38mg; Sodium 721mg; Carbohydrate 47g (Dietary Fiber 6g); Protein 22g.
Ingredients
  • 2 TABLESPOONS OLIVE OIL
  • 4 CHICKEN THIGHS
  • 1 SMALL ONION, CHOPPED
  • 1 CELERY STALK, CHOPPED
  • ½ TEASPOON CINNAMON
  • ¼ TEASPOON GINGER
  • 1 TEASPOON TURMERIC
  • 1 TEASPOON BLACK PEPPER
  • ½ TEASPOON SALT
  • 1 (14.5OZ) CAN CHICKPEAS, DRAINED
  • 1 LARGE CAN (28OZ) PLUM TOMATOES
  • 4 CUPS LOW-SODIUM CHICKEN STOCK
  • ¼ CUP RED LENTILS
  • ½ CUP LONG GRAIN RICE
  • ¼ CUP LEMON JUICE
  • ½ CUP CILANTRO, CHOPPED
 
Instructions
  1. IN A LARGE STOCK POT, HEAT THE OLIVE OIL OVER MEDIUM HIGH HEAT. ADD THE CHICKEN THIGHS AND COOK FOR 3 MINUTES ON EACH SIDE. ADD THE ONION, CELERY, SPICES, AND CHICKPEAS AND COOK FOR 3 MINUTES TO HEAT SPICES.
  2. POUR IN THE TOMATOES AND CHICKEN STOCK AND THEN ADD IN THE LENTILS AND RICE. BRING THE MIXTURE TO A BOIL OVER MEDIUM HIGH HEAT, COVER AND REDUCE THE HEAT TO LOW AND SIMMER FOR 1 HOUR AND 15 MINUTES.
  3. STIR IN THE LEMON JUICE AND DIVIDE STEW INTO 6 BOWLS. GARNISH EACH BOWL WITH 2 TABLESPOONS OF CHOPPED CILANTRO AND SERVE.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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