Pre-Thanksgiving Turkey...and more zucchini

Today's Recipe of the Week...Turkey, Cheddar and Grilled Zucchini Sandwich.

Because, you know, I didn't have enough zucchini last week and don't have any plans in the near future to eat turkey...

Again, I got it to look a lot like the picture in the magazine.  Apparently, this is easier with food than people.

Verdict: It's good, just not sure the zucchini actually adds much.  This would be a good way to get rid of left over zucchini but I don't think I'd buy zucchini just to make this again.  The rest of this stuff I often have on hand though (or should).

Recipe
Toss 2 zucchini (cut into 1/2 inch planks) with 1 Tbsp olive oil and salt and pepper.  Grill over medium heat until tender, 2 to 3 min per side.  Brush 8 slices of country bread with olive oil and grill until golden brown, 30 sec. per side.  Divide 2 Tbsp each mayo and Dijon mustard, 6 oz sliced roasted turkey, 4oz cheddar, lettuce, and the zucchini among the grilled bread.

I made some modifications - I roasted the zucchini and toasted the bread in the toaster, rather than grilling and I used Greek yogurt instead of mayo.

Now back to praying that Winter Storm Cato doesn't leave me stranded in NY.

No Seasoning Packet Turkey Tacos - Part 1

In an attempt to continue the clean eating pattern, I decided to try to make one of our staple foods (tacos) in a healthier, less processed ways.  This recipe was good, we'll eat it all, but next time I'll try something different.  This one's maybe a 5 out of 10, not a keeper.

Healthier Turkey Tacos

	1 1/4 lbslean ground turkey
	1 tspolive oil/chicken broth
	1 Tgarlic powder
	1 TChili Powder
	1 MedRed Onion, chopped
	1 TPaprika
	1 CanTomato sauce; low sodium, no sugar added
	Lettuce
	1 Tomato
	1 Onion
	Shredded Cheese
	Avocado; or guac
	taco shells or whole wheat tortillas

Cook your meat in a non-stick pan using olive oil, or, if you really want to do away with the fat, use a bit of chicken broth.
Stir in the spices, red onion, and tomato sauce.
Prepare the rest of the ingredients for toppings.
Stuff your shells and serve!

Potato and Sausage Dinner

Another winner!  Actually, I like this one better than the Apple Chicken and it was easier too (or at least faster).

Today's recipe experiment (also from emeals.com)...

Potato and Sausage Dinner (2 servings)

2 medium red onions, peeled & diced
6 oz smoked turkey sausage, sliced (I used chicken sausage, it's what I had on hand)
1/2 of an onion, sliced
1/3 c FF chicken broth

Microwave potatoes 3-5 minutes or until tender.
Brown sausage in pan on med heat.  Remove sausage and set aside.
Add onion & potatoes, cook 5 minutes.
Return sausage & add broth.  Cook until most liquid is reduced.

I don't usually like carrots, but I followed the plan and I actually really like these!

Glazed Carrots (4 servings)
1 1/2 lbs carrots, peeled & sliced
4 tsp lemon juice
4 t honey
2 T light margarine (I used butter, it's what I had on hand, but I only used 1 T)
dash of cinnamon

Steam carrots for 10 minutes or until tender.  Heat remaining ingredients and toss with carrots.

Enjoy!!

Meatloaf - Version 1

I've tried a couple of times before to make meatloaf.  I wouldn't call past attempts completely unsuccessful, but I haven't found my "keeper" recipe yet.  So, tonight I tried again.

I found this recipe in the Better Homes and Gardens cookbook I've had for years.  I like that this recipe gives you ingredient options, so you can use what you have on hand.  The full recipe is below, as written in the cookbook.  I highlighted the ingredients I used or noted where I made other changes.

Meat Loaf (makes 4 servings)

1 beaten egg
3/4 C soft bread crumbs (1 slice) or 1/4 cup fin dry bread crumbs. (I used 3/4 C Panko bread crumbs)
1/4 C milk, beer, apple juice, or water 
1/4 C finely chopped onion (1/2 of a medium) or 1 T dried minced onion 
1/4 C finely chopped celery, green sweet pepper, or shredded carrot, or one 2 oz can mushrooms, drained and chopped (optional) 
2 T snipped parsley (optional - I opted out)
1/2 tsp dried sage, thyme, basil or oregano, crushed or dried dill-weed
1 lb ground beef or ground lamb (I used ground turkey)
2 T bottled bbq sauce, chili sauce, or ketchup

1. In a mixing bowl, combine egg, bread crumbs, milk, beer, apple juice or water; onion, celery, sweet pepper, carrot, or mushrooms (if desired); parsley (if desired); sage, thyme, basil, oregano, or dill-weed; salt and pepper to taste.  Add ground meat and mix well.

2. In a shallow baking dish pat mixture into a 7x3x2 loaf (or shape into a ring 6 inches in diameter with a 2 inch hole in the center)

3. Bake in a 350 degree oven till no pink remains.  Bake loaf for 45 - 50 minutes; bake ring for 25 - 30 minutes.  Transfer to a platter.  Top with bbq sauce, chili sauce, or ketchup.

And the verdict is: 

Per my meatloaf loving husband "it's about as good as you can expect with turkey instead of beef."
It was a little dry but ok with some ketchup or bbq sauce added.  I think I'll try it with beef  before deciding if it's a "keeper" or not.