3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper.
Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
2 tsp. + 2 tsp. olive oil
1 large onion, diced
1 tsp. minced garlic
1 tsp. dried thyme
1/2 tsp. poultry seasoning
1/2 tsp. Spike Seasoning (optional)
8-12 oz. brown Crimini mushrooms, chopped in medium-sized pieces
4 cups vegetable stock (or use 2 14 oz. cans vegetable broth and 1/2 cup water)
4 cups mushroom stock (I used Better than Bouillon Mushroom Base mixed with water; if you don’t want to buy mushroom base, use 4 cups more vegetable stock)
1/2 cup pearl barley
1 lb. lean ground turkey
salt and fresh ground black pepper to taste
2 cups chopped spinach (or more)
2 T fresh squeezed lemon juice
freshly grated Parmesan for serving (optional)
Heat 2 tsp. oil in heavy dutch-oven type pan. Add the chopped onions and saute over high heat until the onions are softened and starting to brown, about 5 minutes. Turn heat to medium, add garlic, thyme, poultry seasoning, and Spike Seasoning (if using) and saute 1-2 minutes more.
While the onions cook, wash and chop the mushrooms and combine the Better than Bouillon Mushroom Base with water according to instructions on the label to make 4 cups. When onion mixture is sauteed, add the chopped mushrooms, vegetable stock, mushroom stock (or more vegetable stock), and barley, turn the heat to medium low, and and let the mixture simmer about 30 minutes or until the barley is starting to get tender.
When barley is nearly tender, heat the other 2 tsp. oil in a large heavy frying pan and cook the ground turkey over medium-high heat until it’s nicely browned, breaking apart with a turner as it cooks. Season to taste with salt and fresh ground black pepper. Add the meat to the soup pot and continue to cook 20-30 minutes more, until the barley is done. (You may need to add a cup or two of water.)
Wash and chop the spinach. When the barley is tender, add the spinach and cook until it’s wilted, about 10 minutes. Stir in the fresh lemon juice and serve soup hot, with freshly grated Parmesan cheese to add at the table if desired.
1 cup mayonnaise – low-fat okay
1 cup sour cream OR plain yogurt – low-fat okay
1/4 cup chopped green onions
1 tsp. salt
1/8 tsp. white pepper
1 lb. cooked skinless turkey light meat – cubed
(1/2) 16 oz. box fusilli pasta – prepared as directed, drained, rinsed
1 cup chopped celery
Combine mayonnaise, sour cream/yogurt, onions, salt, and pepper.
Gently stir in turkey, pasta, and celery.
Cover and chill at least 1 hour.
1 lb. ground beef OR ground turkey OR Italian sausage
1 bag frozen cheese ravioli – thawed
2 cups shredded mozzarella cheese
28 oz. jar spaghetti sauce
In a skillet over medium-high heat, brown ground meat, breaking up as it cooks; drain; stir spaghetti sauce into meat.
Spread a small amount of meat mixture in the bottom of a greased 13\” X 9\” X 2\” baking pan.
Layer 1/2 of the raviolis evenly in the bottom of the pan; sprinkle 1/2 of the remaining sauce over the raviolis; sprinkle 1/2 of the cheese over the sauce.
Repeat layering once with remaining ingredients.
Bake in a 350 degree oven for 30 minutes.