Adobo-Glazed Mini Turkey Loaves

By Wendy Giman

Serves 2 INGREDIENTS

Loaves
1 slice light wheat bread, cut into 1/2-inch pieces
1/4 cup unsweetened almond milk
1/2 pound ground turkey (dark meat)
1/2 pound ground turkey breast
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 cup frozen peas
2 egg whites
4 1/2 teaspoons tomato paste
4 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon chili powder

Glaze
3 tablespoons tomato paste
2 tablespoons adobo sauce
1 teaspoon honey
3 tablespoons low-sodium chicken broth
Juice of 1/2 lime
1/4 teaspoon salt


PREPARATION

1. Heat oven to 350°
2. Soak bread and milk in a bowl for 10 minutes. 
3. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. 
4. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. 
5. Bake 10 minutes.
6. Spread 1 tbsp glaze on each loaf. Continue to bake until internal temperature reaches 160°, 15 to 20 minutes more.
7. Remove loaves from oven; let cool. 
8. If not serving immediately, cover remaining loaves and freeze.

To reheat Microwave on high 3 minutes or bake at 375° for 30 minutes.


THE SKINNY

349 calories per serving, 16.9 g fat (4.4 g saturated), 22 g carbs, 5 g fiber, 29 g protein

Easy Turkey Chili

Ingredients
1 lb. ground turkey (you can substitute ground chicken)
1 small onion, chopped
1 (4.5 oz.) can chopped chilies, drained
1 (14.5 oz.) can black beans, undrained
1 (14.5 oz.) can chickpeas, undrained
1 (14.5 oz.) can kidney beans, undrained
1 (28 oz.) can diced tomatoes, with juice
1 (16 oz.) can tomato sauce
1-2 tablespoons chili powder, to taste

Directions

1. Cook turkey and onion in a medium fry pan over medium high heat (I used coconut oil), scramble fry until no longer pink.
2. Drain off fat and transfer cooked meat and onion to crock pot.
3. Add all remaining ingredients and mix well.
4. Cook on high 6 to 8 hours.

Mediterranean Roast Turkey

*Courtesy of Andrea, a DSP member.

Ingredients
2 cups chopped onion (about 1 large)
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
2 tablespoons fresh lemon juice
1 1/2 teaspoons bottled minced garlic
1 teaspoon Greek seasoning mix
1/2 teaspoon Celtic Sea Salt
1/4 teaspoon freshly ground black pepper
1 (4-pound) boneless turkey breast, trimmed
1/2 cup fat-free, less-sodium chicken broth, divided
3 tablespoons arrowroot powder

Directions

1. Combine first 9 ingredients in a crock pot. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.
2. Combine remaining 1/4 cup broth and arrowroot in a small bowl; stir with a whisk until smooth. Add broth mixture to crock pot. Cover and cook on low for 30 minutes. Cut turkey into slices.

*Makes 8 servings. Serve with brown rice or quinoa.

Spaghetti Squash & Turkey Meatballs

Spaghetti Squash & Sauce

Ingredients
1 spaghetti squash (4-5 pounds)
1 onion, chopped
1 clove garlic, minced
6 plum tomatoes, chopped
½ cup crushed tomato
2 tablespoons tomato paste
½ cup fresh basil leaves, finely chopped

Directions

1. Preheat the oven to 375 degrees. Wrap the whole squash in foil. Place it on a baking sheet and bake for 1 to 2 hours, until tender when pierced with a fork, turning the squash over halfway through cooking. Set aside to cool.
2. Heat a medium nonstick skillet over medium heat. (You can use butter to aid in the cooking.) Add the onions and garlic and cook for 2 to 3 minutes, until softened. Add the plum tomatoes, crushed tomatoes, tomato paste, and basil. Simmer gently for 15 minutes. Set aside.
3. Make the turkey meatballs (see below). Pour the tomato sauce that you set aside previously over the meatballs in the baking dish. Cook for 10 more minutes.
4. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3 cups of squash from the shell. (Reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara sauce mixture.

Turkey Meatballs

Ingredients
1 lb ground turkey
1 egg, beaten
½ cup sprouted grain bread crumbs
1 tablespoon worcestershire sauce
1-2 cloves garlic (depending on how much you like garlic)
1 teaspoon onion powder
½ teaspoon red pepper flakes
1 teaspoon salt

Directions

1. Preheat oven to 375 degrees.
2. Mix all ingredients together in bowl, roll into balls.
3. Place in baking dish.
4. Bake for 15 minutes, or until cooked through.