Meatloaf

There was a time, years ago, when Meatloaf was my go-to Sunday dinner for my family. It usually was accompanied with potatoes (either baked or mashed), another veggie, and dessert. Yum.

While it's been a while since I've made meatloaf, it still brings back good memories. In honor of that, here are six meatloaf recipes to get you through the day, including Easy Homemade Meatloaf and Athenian Meatloaf with Yogurt-Cucumber Sauce. Enjoy!

CHEESY TACO MEATLOAF

This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8

To view this online, click here.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

OLD-FASHIONED MEATLOAF

This comes from Verywellfit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”

Total Time: 70; Prep Time: 10 minutes; Cook Time: 60 minutes; Servings: 8

To view this online, click here.

Ingredients

2 pounds ground meat (85% to 90% lean, or ground turkey)

1 cup breadcrumbs (whole wheat)

1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)

2 cloves garlic (minced or 1 teaspoon garlic powder)

1 teaspoon mustard powder

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon black pepper

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 large egg whites

1/4 cup water (or low-fat milk)

Preparation

Preheat the oven to 350 F.

In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.

Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.

To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.

About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.

International Meatloaf

If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.

TURKEY MEATLOAF

This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.

This was featured in “Potlucky” and can be viewed online here.

Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.

Ingredients

8 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1/4 teaspoon red pepper flakes

1 cup fresh bread crumbs of any provenance

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup whole milk

1 pound ground turkey

1 pound sweet Italian pork sausage, casing removed, crumbled

1/4 cup extra-virgin olive oil

4 ounces bacon, chopped

1 medium red onion, finely chopped

1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed

1 cup red wine

1/4 bunch mint

Preparation

Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.

Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.

Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.

Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.

Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g

EASY HOMEMADE MEATLOAF

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/45.shtml

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well.

Form into a loaf.

Place in foil-lined 5x9 pan.

Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

Turkey Recipes

Since tomorrow is Thanksgiving, I wanted to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

Note: I won't be posting here tomorrow, but will be back on Friday with some left-over recipes.

Also, if you'd like to check some Thanksgiving desserts, go to Just Desserts; you'll be able to find Thanksgiving desserts here and here, for starters. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.

Turkey Recipes

Can you believe we're more than half-way through November? While it seems like this year has gone slowly at times (probably due to the pandemic), it's also gone by quickly. I realize that might sound strange, but time seems to be like that at times.

But the punchline is that Thanksgiving (in the U.S.) is next week, so I wanted to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.

Friday Recipes

If you love the weekend as much as I do, you don't mind that it's finally Friday. Here are six yummy recipes to help you get through the weekend, including Ranch Cheddar Chicken and Best Ever Meatloaf. Enjoy!

STRAWBERRY CREAM CHEESE BANANA BROWNIES

This is from a Weight Watcher's emailing list from y-e-a-r-s ago. At the time, it had a points value of 5 per serving. (Yield: 20 servings.)

Ingredients

12 med. strawberries

2 beaten eggs

1/3 c. water

1 (8 oz.) soft strawberry cream cheese

1 1/2 c. sifted powdered sugar

1 ripe med. banana

1 (20 1/2 oz.) walnut brownie mix

1/4 c. oil

Directions

Remove stems from clean berries. Mash with banana and set aside. In large bowl, mix eggs, brownie mix, water and oil until moistened. Add berries and banana mixture. Pour into lightly greased 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes or until brownies spring back when lightly touched. Cool. Beat cream cheese and powdered sugar until smooth. Frosting will be soft. Spread on brownies. Store covered in refrigerator.

BEEF OR CHICKEN FAJITAS

This yummy fajita recipe is from FamilyTime, and begins, “Fajitas were made popular in the 1970s by Texans and soon fajitas were sizzling on grills and frying pans across the country. Serve with warm black beans topped with shredded Monterey Jack cheese and Nestea.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 15 minutes

View this online here.

Ingredients

1 tablespoon Vegetable Oil

2 small green or red bell peppers, cut into strips

1 small onion, sliced

3 large cloves garlic, finely chopped

1 pound lean beef sirloin or boneless skinless chicken breast meat, cut into 2-inch strips

1 1/4 teaspoons cumin, ground

1 teaspoon chili powder

1/2 cup ORTEGA® Thick & Chunky Salsa

4 (6-inch) fajita-size tortillas, warmed

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.

Directions

Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.

Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.

Serve in tortillas; top with desired toppings.

RANCH CHEDDAR CHICKEN

This came from the infamous long-since-forgotten emailing list. Chicken couldn't get much simpler than this!

1/2 c. Hidden Valley Original Ranch dressing

1 Tbsp. flour

4 chicken breasts (skinless & boneless)

1/4 c. shredded sharp cheddar cheese

1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees, mix together dressing and flour. Coat each chicken breast with mixture. Place chicken on baking sheet. Combine both cheeses and sprinkle over chicken. Bake 20-30 minutes until tender. Enjoy.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

BEST EVER MEATLOAF

This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”

Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes

To view this online, click here.

Ingredients

2 pounds ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 envelope (about 1 ounce) dry onion soup and recipe mix

1/2 cup plain dry bread crumbs

1 egg, beaten

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.

Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.

Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.

MARASCHINO CHERRY CREAM CHEESE BROWNIES

Today's post started off with a brownie recipe, and will end with another one. This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”

Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.

To view this online, click here.

Ingredients

Filling

3 oz (from 8-oz package) cream cheese, softened

1/4 cup sugar

1 tablespoon Gold Medal™ all-purpose flour

3 tablespoons chopped maraschino cherries, drained, patted dry

1 teaspoon maraschino cherry juice

1 egg, separated, yolk reserved for brownie batter

Brownies

1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

Reserved egg yolk

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.

Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.

Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips

Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.

To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.

Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.

Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.

To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.

Turkey Recipes

I usually don't post on weekends. But I did want to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post includes 20-Minute Chicken Enchiladas and Chocolate Lover's Chocolate Mousse Pie. (Do I have your attention yet?) Enjoy!

CRANBERRY PUMPKIN BREAD

This comes from the infamous long-since-forgotten emailing list. Makes 2 loaves, 16 servings each.

Ingredients

3 1/2 cups flour

1 cup packed brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

dash salt

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 cup egg substitute or egg whites

1 can whole berry cranberry sauce

1 can pumpkin

1/3 cup applesauce applesauce

1 tablespoon grated orange peel

2 tablespoons chopped nuts, optional

Directions

Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray.

Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired.

Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan.

20-MINUTE CHICKEN ENCHILADAS

This was posted in MyRecipes, and is originally from CookingLight. This begins, “Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.”

Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)

To view this online, click here.

Ingredients

1 cup prechopped onion

1 cup unsalted chicken stock (such as Swanson)

1 tablespoon all-purpose flour

1 1/2 tablespoons chili powder

2 teaspoons ground cumin

3/4 teaspoon garlic powder

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 (15-ounce) can unsalted tomato sauce

3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)

1 (15-ounce) can unsalted black beans, rinsed and drained

12 (6-inch) corn tortillas

Cooking spray

3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)

1 cup chopped tomato

1/4 cup chopped fresh cilantro

6 tablespoons sour cream

Directions

Preheat broiler to high.

Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

BLACK-EYED CHICKEN

Recipe Yield: Yield: 6 servings

View this online at https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken.

Ingredients

16 oz can black-eyed peas, rinsed and drained

2 cups cooked chicken breast, chopped

1 cup diced celery

1 cup red bell pepper

1 cup green bell pepper

1/2 cup sliced green onion

1/2 cup fresh cilantro

3 Tbsp fat-free Italian salad dressing

2 Tbsp Dijon mustard

6 cups lettuce leaves

Directions

Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.

Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g

Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”

Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes

To view this online, click here.

Ingredients

1 cup graham cracker crumbs

1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

2 cups heavy whipping cream, divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

Meatloaf

When I was growing up, one of the comfort foods my mom used to make was meatloaf, served up with baked or mashed potatoes, green veggies, and a pie for dessert.

In honor of those meatloaf dinners, today's posts include Best Ever Meatloaf and Savory Meatloaf. Enjoy!

STUFFED QUESO MEATLOAF

This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”

Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

Three 6-inch corn tortillas

1 pound ground beef

1 pound ground pork

2 large eggs, lightly beaten

1 small onion, grated

1 clove garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 cup canned diced tomatoes with green chiles, drained

Kosher salt and freshly ground black pepper

8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks

1/2 cup pickled jalapeno slices

1 cup ketchup

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F and line a baking sheet with parchment.

Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.

Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.

Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.

Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.

MEXICAN MEATLOAF

This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.

“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”

To view this online, click here.

Ingredients

1 cup Panko (Japanese bread crumbs)

2 large eggs, beaten

1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)

3/4 cup tomato salsa, divided

2 Tbsp. Dijon mustard

1 pound lean ground beef

1 pound ground pork

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.

Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.

Spread remaining 1/4 cup of salsa on top.

Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

BEST EVER MEATLOAF

This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”

Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes

To view this online, click here.

Ingredients

2 pounds ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 envelope (about 1 ounce) dry onion soup and recipe mix

1/2 cup plain dry bread crumbs

1 egg, beaten

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.

Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.

Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.

CHEESY TACO MEATLOAF

This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

SAVORY MEATLOAF

This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”

Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes

View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.

Ingredients

1 1/2 pounds ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup dry bread crumbs

1 egg, beaten

1 small onion, finely chopped (about 1/4 cup)

1 tablespoon Worcestershire sauce

1/8 teaspoon ground black pepper

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy offerings include Mom's Turkey Meatloaf and Sweet Potato Soufflé in Orange Cups. Enjoy!

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

FROZEN STRAWBERRY LAYER CAKE

This came from an old Weight Watchers' emailing list. The recipe began, “A store-bought angel food cake, some store-bought frozen yogurt and a homemade strawberry sauce - all together, it adds up to a fabulous summer dessert, ready for your next barbecue.”

The POINTS® Value when it was posted was: 3; Servings: 12; Prep Time: 10 min; Cooking Time: 20 min; Level of Difficulty: Easy

Ingredients

1 1/2 pound strawberries, hulled and sliced (about 6 cups)

1/2 cup sugar

2 Tbsp fresh lemon juice

1/2 tsp table salt

12 oz store bought angel food cake, cut into 1/4-inch slices

4 cup fat-free vanilla frozen yogurt

Directions

To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.

Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.

Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve.

SWEET PEAR BREAD

This came from an old Weight Watchers' emailing list. It began, “Sugar-free, diet cola adds calorie-free moisture and sweetness to this savory cake. Perfect with a cup of hot cider.”

POINTS® Value: 2; Servings: 16; Preparation Time: 18 min; Cooking Time: 25 min; Level of Difficulty: Easy

Ingredients

1 sprays cooking spray

3/4 cup all-purpose flour

1 cup whole-grain wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp table salt

1 large egg(s), beaten

1/4 cup canola oil

7 Tbsp dark brown sugar

15 oz unsweetened canned pears, drained and sliced (packed in water)

1/2 cup RC Cola Diet Cola, or other brand

Directions

Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.

Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine egg, oil and brown sugar in a large bowl. Finely chop pears and add to egg mixture. Stir in soda.

Stir flour mixture into egg mixture just enough to wet batter; do not beat.

Spread batter into prepared pan and bake for 25 minutes, or until a toothpick inserted near the center comes out clean. Slice into 16 pieces and serve warm.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

SWANSON® RISOTTO

This came from the infamous long-since-forgotten emailing list, but apparently whoever sent it to the list got it from Campbell's Kitchen, as it begins, “Try this easy, delicious recipe from Campbell's Kitchen,” and attributes it to Swanson's Simply Delicious Cookbook.

Prep Time: 5 minutes; Cooking Time: 30 minutes; Serves: 6

Ingredients

1 cup uncooked regular long-grain white rice OR Arborio Rice

1 clove garlic, minced

4 cups Swanson® Chicken Broth

Generous dash pepper

1 tbsp. grated Parmesan cheese

Directions

Cook rice and garlic in nonstick saucepan 2 min. or until rice is browned, stirring.

Add 1/2 cup broth and cook until broth is absorbed, stirring. Add remaining broth 1/2 cup at a time, stirring until all the broth is absorbed and rice is done and creamy, about 25 min.

Add pepper and cheese.

SWEET POTATO SOUFFLE IN ORANGE CUPS

This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!

“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”

Servings: 8

To view this online, click here.

Ingredients

2 pounds medium to large sweet potatoes or yams

4 large navel oranges, cut in half crosswise and hollowed out

1/4 cup brown sugar

2 teaspoons cinnamon powder

1/2 teaspoon allspice powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ginger powder

1/2 teaspoon sea salt

2 egg yolks

5 egg whites

6 candy canes or 12 peppermint hard candies

Directions

Preheat oven at 425°F.

With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.

Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.

Reduce oven temperature to 400°F.

In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.

In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.

Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.

Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.

Turkey

I usually don't post on weekends. But I did want to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.