This healthier version of meatloaf combines both ground beef and ground turkey with vegetables and some spicy heat! It passes the taste test with mom, dad, and four boys!
1 cup celery
1 cup onion/green onion
½ cup chopped/shredded carrot
½ cup red sweet pepper
4 cloves garlic (minced)
½ cup chopped parsley
2 Tbsp oil
2 beaten eggs
¾ cup bread crumbs
¾ cup salsa
1 tsp chili powder
1 tsp cumin
½ tsp ground nutmeg
½ tsp salt
½ tsp pepper
1 lb ground beef
1 lb ground turkey
Cook vegetables and garlic in skillet w/oil
Add to all other ingredients and mix well (with hands works best)
Form into loaf pan(s)
Bake at 350 degrees for 1-1/4 to 1-1/2 hours
Top with salsa and slice to serv
-Makes 8– 10 servings
Peruvian Power Bowl
Like all of the recipes found on our site, this delicious and nutritious dish has been taste-tested and approved by our family of six. This power-packed offering contains so many of the core healthy foods I love: grilled chicken, avocado, quinoa, black beans, sweet potatoes, cilantro and roasted nuts. Try your own variation by swapping lean meats, nuts, grilled veggies to create something all your own!
(coconut) cooking spray
4 (4-6 oz) boneless skinless chicken breasts
3 cups peeled and chopped sweet potatoes (about 3 medium)
3 cups cauliflower florets
3 Tbps salt-free poultry seasoning
1 cup quinoa
1 cup canned black beans, rinsed and drained
¼ cup chopped fresh cilantro
1 avocado, seeded, peeled and sliced
1 Tbsp lime juice
1 Tbps chia, pepita, pumpkin seeds, or pine nuts, toasted
Preheat oven to 450 degress. Line a baking sheet with aluminum foil and coat with cooking spray.
Place chicken, sweet potatoes and cauliflower on prepared baking sheet; lightly coat with cooking spray and sprinkle with poultry seasoning. Roast 30 minutes or until vegetables start to brown and chicken is done (while you can roast chicken with the veggies, we like to grill the chicken while the vegetables are roasting.
Prepare quinoa according to package instructions. Always rinse quinoa in a fine strainer before preparing to avoid any bitterness. Add black beans and cilantro to cooked mixture. Prepare creamy cilantro dressing.
To serve, divide chicken, vegetables, quinoa mixture and avocado among four bowls. Drizzle with creamy cilantro dressing and garnish with seeds.
CREAMY CILANTRO DRESSING
In a blender, combine 2 Tbsp plain yogurt, 2 Tbsp lite sour cream, one peeled and seeded avocado, ¼ cup chopped cilantro, ¼ cup extra virgin olive oil, 1 clove garlic, 1 Tbsp fresh lime juice, and ¼ tsp kosher sea salt. Cover and blend until smooth.
NUTRITION FACTS PER SERVING:
36 g fat, 6 g saturated fat, 0 g trans fat
90 mg cholesterol
450 mg sodium
74 gm carbohydrates
19 gm fiber
12 gm sugar
42 gm protein
Quinoa with Sausage and Peppers
1 cup quinoa
1lb. turkey sausages in casings
1 cup pale ale or beer (or chicken stock)
1 tsp. olive oil
1 jalapeno, halved and sliced (for less spicy dish, remove seeds and membranes)
1 red chili pepper, halved and sliced
1 green pepper, seeded and chopped
1 yellow or red pepper, seeded and chopped
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 tsp paprika, divided
1 tsp chili powder, divided
1/2 tsp ground coriander
1/4 tsp Italian seasoning
1 tsp sea salt
1/4 tsp ground pepper
1 large tomato, diced
In a medium saucepan, combine quinoa and 1 1/2 cups water. Bring to a boil, cover and reduce heat to simmer until all water is absorbed and quinoa is plump, 10-15 minutes. Remove from heat, fluff with a fork, cover and set aside.
In the meantime, heat a large skillet over medium high heat. Spray with cooking spray and add sausages in a single layer. Cook until browned on both sides, turning at least once, about 4-5 minutes. Add 1/2 cup ale, cover, and reduce heat to simmer until sausages are cooked through and ale has almost completely evaporated, 5-10 minutes. Remove sausages and cut into 1/2 inch pieces. (The ale did not evaporate for me. You can try leaving the lid off.)
Return skillet to stove over medium high heat and add olive oil. Add peppers and onion. Saute', stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic, half of the paprika and chili powder, and all other spices. Stir to combine and cook for 2 minutes. Add tomato and remaining 1/2 cup ale. Simmer until ale is reduced by half.
Transfer quinoa to a large serving bowl and add remaining 1/2 tsp paprika and chili powder. Add sausages and pepper mixture, and toss.