A Thinner Dinner
Meatloaf is an all-time favorite, especially during the winter months when people like hearty fare. Preparing the dish with ground turkey breast rather than ground beef reduces fat calories considerably. The Turkey Meatloaf recipe, created by food writer Jean Kressy of Ashburnam, Mass., is packed not only with protein, but also with the healthful nutrients of spinach.
Serve the meatloaf with Maple-Glazed Brussels Sprouts, created by food writer Crescent Dragonwagon of Saxtons River, Vt., for a real nutrition and flavor kick. Available fresh year-round, each of these little cabbage-like morsels is loaded with vitamins A, C and K, plus a hefty dose of fiber.
Maple-Glazed Brussels Sprouts
Mark Boughton
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Ingredients
1 1/2 pounds Brussels sprouts, bottoms trimmed, halved
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup maple syrup
1/4 teaspoon salt
Several grinds of fresh black pepper
1 tablespoon vegetable oil
1 small onion, cut into slivers
1 red bell pepper, cut into thin strips
Instructions
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup maple syrup
1/4 teaspoon salt
Several grinds of fresh black pepper
1 tablespoon vegetable oil
1 small onion, cut into slivers
1 red bell pepper, cut into thin strips
1. Bring a large pot of water to a boil. Drop Brussels sprouts in the boiling water and cook them 2 minutes. Drain, rinsing with cold water.
2. Whisk together soy sauce, mustard, maple syrup, salt and pepper. Set aide.
3. Heat the oil in a heavy non-stick skillet. Add onion and red bell pepper; sauté 5 minutes. Add Brussels sprouts. Sauté 4 minutes.
4. Add glaze. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately. Serves 6.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Nutritional Information
2. Whisk together soy sauce, mustard, maple syrup, salt and pepper. Set aide.
3. Heat the oil in a heavy non-stick skillet. Add onion and red bell pepper; sauté 5 minutes. Add Brussels sprouts. Sauté 4 minutes.
4. Add glaze. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately. Serves 6.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Per serving: 120 calories, 3g fat, 4.5g prot., 23g carbs., 5g fiber, 379mg sodium.
Turkey Meat Loaf with Spinach and Bacon
High Cotton Food Styling & Photography
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1 1/4 pounds ground turkey
1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1/3 cup chili sauce
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 garlic clove, pressed
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
4 turkey bacon strips
Instructions
1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1/3 cup chili sauce
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 garlic clove, pressed
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
4 turkey bacon strips
1. Preheat oven to 350F.
2. In a large bowl, combine all ingredients except bacon. Shape into a loaf and place in a shallow baking dish. Arrange bacon across top.
3. Bake 1 1/4 hours or until a meat thermometer inserted in the middle registers 160F. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Nutritional Information
2. In a large bowl, combine all ingredients except bacon. Shape into a loaf and place in a shallow baking dish. Arrange bacon across top.
3. Bake 1 1/4 hours or until a meat thermometer inserted in the middle registers 160F. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Per serving: 248 calories, 12g fat, 25g prot., 10g carbs., 1g fiber, 1014mg sodium.
first appeared: 1/7/2007
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