The count-down has begun. We have decided to take the plunge and move South. While many challenges lie ahead, the biggest one right now is eating all of the food we have in the house! My goal over the next few weeks is to eat my way through all of the frozen ingredients I have stocked up on. From a meat/poultry perspective the freezer isn't too full: 1 flank steak, 2 packs of ground turkey, and 12 chicken breasts. There are also the random veggies: corn, broccoli, artichoke hearts, brussel sprouts and spinach. The goal is to use up as much as I can in the next 19 days so I have as little left as possible by the end of the month.
Turkey-Spinach Meatloaf will knock one pack of turkey and 1 box of spinach off the list, while supplying us with 2 dinners (one loaf to eat this week, one to freeze for next week). 1 loaf easily serves two adults, with enough left over for a small sandwich the next day. Serve with mashed potatoes for a real comfort-food dinner.
Turkey-Spinach Meatloaf
Makes 2 loaves
16 points per loaf (800 calories)
Each loaf makes 8 pieces, 2 points per piece (100 calories)
Ingredients
-PAM
-1/2 onion, chopped
-1/2 cup seasoned breadcrumbs
-1 egg, beaten
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1.25 pounds ground turkey breast
-1 (10-ounce) packages frozen leaf spinach, thawed, drained, and squeezed dry
-1 cup chili sauce, divided
Directions
-Pre-heat oven 350 degrees.
-In a large saucepan, saute onion until soft and translucent.
-Add spinach and cook over low heat for 5 minutes.
-In a medium bowl, mix breadcrumbs, egg, ½ cup chili sauce, salt and pepper.
-Combine breadcrumb mixture with spinach and onion mixture.
-Add ground turkey to mixture and work until well blended but do not over mix.
-Line a large cookie sheet with foil and spray with PAM.
-Form turkey mixture into 2 loaves. Top each loaf with 1/4 cup chili sauce.
-Bake 30-45 minutes, until juice from loaves run clear.
Healthy meals to nourish your mind.
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