Best Turkey Meatloaf

We made this the other night and couldn't get enough! It was so moist and yummy!! 
Adapted from allrecipes.com

Best Turkey Meatloaf

2 lbs ground turkey, ground beef, or ground pork (or a combination of any of these)
3/4 cup crushed buttery round crackers, plain bread crumbs or rolled oats.
1/2 cup milk
1 small onion chopped
1 egg
1 1/2 tsp. salt
2 cloves garlic, minced
1/4 tsp pepper
1/2 Tbsp parsley flakes
1 tsp. Oregano

Topping:
1/2 cup ketchup
1/4 cup brown sugar
1 Tablespoon worcestershire

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
2. Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
3. Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
4. Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
5. You can also divide this recipe into 12 balls and cook in muffin tins. Just reduce the cook time to 15 minutes, then add the topping and cook for another 10 minutes, or until the temp reaches 160 degrees F.

Turkey Meatball Subs

Recipe from Alaskafromscratch.com

Ingredients

• 1 1/2 pounds lean ground turkey
• 2 eggs
• 1/4 cup breadcrumbs
• 1 teaspoon dried oregano
• 2 tablespoons fresh basil, minced
• 1 teaspoon cumin
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
For the Sauce:
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 (15oz) can plain tomato sauce
• 1/2 teaspoon red chile flakes (or to taste)
• 1 teaspoon sugar
• salt to taste (my tomato sauce already includes a fair amount of salt, so I didn't need much, maybe 1/4 teaspoon; some tomato sauces have less so you may need to add more)
• 6 ounces mozzarella, shredded
• 2 tablespoons fresh basil, chiffonade
For the Garlic Bread Buns:
• 6 long sandwich rolls
• 1 garlic clove, minced
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter, melted

Instructions

1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil or parchment.
2. To a large bowl, add the ground turkey, eggs, breadcrumbs, oregano, basil, cumin, mustard, salt, garlic powder, pepper, and cayenne, if using. Mix together until combined. Shape mixture into 2-3 inch meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes until cooked through and browned.
3. Meanwhile, make the sauce by heating the olive oil in a 12-inch cast iron skillet over medium heat. Add garlic and pepper flakes, stirring, one minute, or until fragrant but without browning the garlic. Add tomato sauce to the pan, followed by sugar and salt. Turn heat to medium-low and allow to simmer until the meatballs are finished baking.
4. When the meatballs are done, add them to the skillet with the sauce. Spoon the sauce over the meatballs to coat.
For the Buns:
5. Turn the oven up to broil. In a small bowl, combine the garlic, olive oil, and butter. Brush the garlic butter mixture onto the insides of the buns and broil until toasted and browned. Remove from oven.
6. Place 2 or 3 meatballs onto each toasted bun. Spoon some additional sauce over top of the meatballs. Top with shredded mozzarella and return the sandwiches to the broiler for another minute or two, until the cheese is melted and slightly browned. Remove from oven and sprinkle with fresh basil. Serve promptly.
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Roasted Carrots with Shallots & Thyme

Ingredients needed for 4 servings:

• 2 pounds small- to medium-size carrots
• 1 cup sliced shallots
• 2 teaspoons fresh thyme
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground black pepper

Directions:

Preheat oven to 425° F. Place rack in center of oven.

Peel carrots if desired and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.

Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

Roasted Asparagus with Pesto & Lemon

Ingredients needed for 4 servings:

• 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
• 2 to 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
• 1 lemon
• BUITONI Refrigerated Freshly Shredded Parmesan Cheese (optional)

Directions:

Preheat oven to 400° F. Place asparagus and pesto in large resealable food storage bag; press out air and seal shut. Massage pesto onto asparagus until it is fully coated. Remove from bag and place in single layer on baking sheet.

Roast for 15 to 20 minutes or until tender. Grate lemon peel over asparagus; squeeze with a little lemon juice. Top with a sprinkle of cheese. Serve immediately.

Low Carb Dinner Rolls

Ingredients

3T egg replacer mixed with 12T water, or 6 eggs (I’m going to have to try this with egg whites and report back)

1/3c. applesauce (feel free to sub some or all with oil)

1/2c. coconut flour (Check out this post with tips for cooking with coconut flour!)

1/2t baking powder

1/2t salt

1T minced garlic

2t xantham or guar gum (you can leave this out, but the rolls will be grainier)

Nutritional Info

Calories: 56

Fat: 1.5 grams

Carbs: 6 grams

Cauliflower Rice

Ingredients

• 1 head of cauliflower
• ½ onion (or more, if you like onion)
• 1 tbsp coconut oil

Instructions

1. Wash cauliflower and pat dry. Separate into smaller, manageable pieces.
2. In a frying pan, melt the coconut oil. Add onion and cook until translucent.
3. Using a cheese grater, grate all of the cauliflower (you could use a food processor).
4. Add the cauliflower to the pan and cook for about 5 minutes (or to taste).

Mustard-Herb Panko Crusted Chicken Breasts

Mustard-Herb Panko Crusted Chicken Breasts from For the Love of Cooking

2/3 cup panko crumbs
1 tsp Italian seasoning
2 Tbsp fresh parsley, minced
1 1/2 Tbsp Parmesan cheese, grated
1 tsp fresh thyme, minced
2 (6 oz) chicken boneless, skinless chicken breasts
1/8 tsp salt and freshly cracked, pepper, to taste
3 Tbsp Dijon mustard
1 clove of garlic, minced
Cooking spray

Directions:

Preheat the oven to 450 F. Coat a baking sheet with tin foil and spray with cooking spray.

Pour the panko crumbs, Italian seasoning, parsley, Parmesan, and thyme onto a plate, mix until well combined. Season both sides of the chicken breasts with salt and pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated; place on the baking sheet.

Bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 3-4 minutes before slicing and serving.

Yield: 2 servings

Nutrition Information (per serving): 279 calories; 3.5 g. fat; 87 mg. cholesterol; 583 mg. sodium; 13.0 g. carbohydrate; 0 g. fiber; 42.5 g. protein