Turkey Meatloaf

I got this recipe off the internet, and surprise, surprise, my kids actually ate it. A great lower fat version of meatloaf. It says to pour off the fat after baking, but there was none when I cooked it. Enjoy.

TURKEY MEATLOAF

Printed from COOKS.COM

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1 tsp. oil
1 c. chopped onions
1 stalk celery, chopped
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 lb. ground turkey
1 1/2 c. peeled, grated apples
1 1/2 c. fresh bread crumbs from firm bread
1 lg. egg, lightly beaten
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper

GLAZE:

1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tsp. Dijon mustard

Heat oil in a small skillet over medium heat. Add onions and celery and saute 3 minutes or until softened. Stir in thyme and sage and let cool slightly. Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, salt, mustard and pepper. Mix well. Pack into a greased 8 x 4 inch loaf pan. Bake at 350 degrees for 30 minutes. Pour off any fat.

GLAZE: Combine ingredients in small bowl and brush over top of loaf. Bake 30 minutes more or until golden and juices run clear when pierced.

Lindsey's Pulled Pork Sandwiches

I got this great recipe from my friend Lindsey...I tweaked it a little bit with another recipe she gave me and it turned out so good!

4 1/4 cups ketchup

1/4 cup butter

1/3 cup vinegar

3/4 cup brown sugar

1/3 cup white sugar

1/4 cup grated onion

1/4 tsp garlic powder

3/4 tsp pepper

2 T. Worchestire sauce

1 tsp. chili powder

Cook your 4-5 lb pork roast (I used two pkgs of pork loins you can get at Costco)) in a crock pot for about 5-6 hours.  (I salt and pepper the pork and added some garlic powder and Nature's Seasoning Blend to give it a little seasoning).  Meat should just fall apart and be easy to shred in the crock pot.  Combine all the above ingredients and simmer on the stove for 30 minutes.  Pour over cooked meat.  Serve on rolls.   So easy and so good!  

Creamy Asparagus-Chicken Bow-Ties

Michele Chisholm gave me this recipe a while ago. I finally made it. It's yummy and easy!

4 cups uncooked bow-tie pasta (8 oz.)
8 oz. fresh asparagus, cut into 1-inch pieces
1 package (8 0z.) sliced fresh mushrooms (3 cups)
1 container (8 oz.) chive-and-onion cream cheese spread
1/4 cup grated Parmesan cheese
1/3 cup milk
1/2 lb deli rotisserie chicken (from 2- to 2-1/2 lb chicken), cut into bite-size strips (2 cups)
Additional grated Parmesan cheese, if desired

1. Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.

2. In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.

3. Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese. 4 servings.

To lower the fat, use the reduced-fat cream cheese.

Heidi Ellis

Sun-Dried Tomato Chicken Over Pasta

4 chicken breast halves, sliced
2 Tbsp oil from oil-packed sun-dried tomatoes
6 garlic cloves, thinly sliced
1 c white wine or chicken broth
2/3 c whipping cream
1/2 c drained oil-packed sun-dried tomatoes, thinly sliced
6 Tbsp fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy skillet over medium-high heat. Add chicken to skillet and saute until golden, about 7 minutes. Add garlic and stir for 30 seconds. Add broth, cream and tomatoes and bring to boil. Cover skillet. Reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper, spoon over spaghetti or linguini.

I use skim milk instead of cream. It doesn't get as thick but still tastes good. You can thicken with a little corn starch if you'd like.

Skillet Noodles

2 T. butter or olive oil

1/2 med. onion, chopped

2 cloves garlic, minced

1 lb. lean ground beef

1 can beef consomme or beef broth

1 can (6 oz) sliced mushrooms or 1/2 lb. fresh

3 T. sherry

3 T. fresh lemon juice

1 tsp. Mrs. Dash Lemon Herb Seasoning

Salt & Pepper to taste

1 bag egg noodles or pasta of your choice -- cooked

1 cup sour cream

In a medium skillet heat butter/oil over a medium-high heat.  Add the onion, garlic and ground beef.  Brown this mixture, then stir in all the remaining ingredients except the noodles and sour cream.  Let the mixture simmer uncovered for about 10 minutes.  Stir in the noodles and continue to simmer 15 minutes.  Stir in the sour cream and heat through, but don't bring to a boil.  Serve with a small dollop of sour cream.  Serves 4-6.