Rachael Ray's Turkey Meat Loaves with Smashed Sweet Potatoes, Pease, and Radishes

I seriously love Rachael Ray's recipes... here is one that I found on Dr. Oz for turkey meat loaves and mashed sweet potatoes.

RACHAEL RAY’S TURKEY MEAT LOAVES WITH SMASHED SWEET POTATOES, PEAS AND RADISHES

Sweet potatoes are one of the most nutrient-filled items in the produce department, and ground turkey breast is 99% fat-free. In addition to being nutritious, this recipe stretches your dollars by making up to 6 mini meatloaves that you can roast in your oven.

Ingredients

Serves 6

5 medium sweet potatoes, peeled and cubed

Salt

2 lbs ground turkey

2 slices whole-wheat bread, toasted and buttered, finely chopped

1½ cups chicken stock

1 egg, beaten

1 large shallot, finely chopped

2 tbsp chopped fresh thyme leaves

2 rounded tbsp orange marmalade

2 rounded tbsp grainy mustard

Black pepper

Extra-virgin olive oil, for drizzling

4 tbsp (½ stick) butter

2 tbsp all-purpose flour

Splash of orange juice

1 tbsp Worcestershire sauce

2 (10-oz) boxes frozen green peas

1/2 cup chopped radishes

1/4cup chopped fresh chives

1/2 cup cream or half-and-half

Freshly grated nutmeg

Directions

Preheat the oven to 425°F. Place the potatoes in a pot, cover with water, and bring to a boil; salt the water and cook until the potatoes are tender, about 12 to 15 minutes.

Cover a large rimmed baking sheet with parchment paper.

Meanwhile, mix the turkey with the bread, a splash of stock, the egg, shallots, thyme, and marmalade, then combine with the mustard and salt and pepper. Form 6 mini meat loaves and arrange on the parchment paper, drizzle with some EVOO, and roast until golden, 20 minutes or so. An instant-read thermometer inserted into the centers of the loaves should read 165°F.

For the gravy, over medium heat in a skillet, melt 2 tablespoons of butter, whisk in the flour for 1 minute, then whisk in a splash of orange juice, the Worcestershire, and 1 cup of the chicken stock. Cook to thicken for a few minutes and season with salt and pepper to taste.

To a second larger skillet, add the peas, a small splash of water, and the remaining 2 tablespoons of butter. Bring the peas to a boil, cook off the water for 2 to 3 minutes, then reduce the heat to medium and sauté with the radishes for 2 to 3 minutes more. Add the chives and season with salt and pepper.

Drain the cooked sweet potatoes and return them to the hot pot. Mash with a little stock and the cream, then add salt, pepper, and nutmeg to taste.

Serve the meat loaves with gravy on top and with sweet potatoes and peas and radishes alongside.

Kickoff Turkey Sausage with Spinach

My Weight Watchers leader in Syracuse sent me this recipe for Turkey Sausage with Spinach...it sounded pretty good and kind of different. enjoy!

KICKOFF TURKEY SAUSAGE with SPINACH

Serves 6 - 7 POINTS each serving

6 SWEET ITALIAN TURKEY SAUSAGES

1 1/2 cups low-sodium CHICKEN BROTH

1 (1 pound) bag frozen PEARL ONIONS, thawed

1/2 cup GOLDEN RAISINS (I didn't have any so I used DRIED CRANBERRIES instead)

Large pinch KOSHER SALT

Large pinch BLACK PEPPER

1 (11-oz) container BABY SPINACH

1 Tbsp BALSAMIC VINEGAR

3 cups hot cooked RICE (I used BROWN RICE)

1. Spray large heavy skillet with nonstick spray and set over medium heat. Add SAUSAGESand brown, turning, 8-10 minutes. Set aside.

2. Add BROTH to skillet and cook, scraping browned bits from bottom, 2 minutes. Transfer to 5 or 6 quart slow cooker. Stir in ONIONS, RAISINS, SALT, and PEPPER; top with SAUSAGES. Cover and cook until SAUSAGES and ONIONS are fork tender, 4 - 6 hours on high or 8 - 10 hours on low.

3. Transfer SAUSAGES with slotted spoon to cutting board. Cut each diagonally into 5 slices. Stir half of SPINACH into slow cooker, cooking just until wilted. Repeat with remaining SPINACH. Stir in sliced SAUSAGES and VINEGAR. Serve with RICE.

Per serving (5 slices sausages w/ about 1/2 cup onion mixture and 1/2 cup rice):

341 Calories

9 grams Fat

619 mg. Sodium

3 gr. Fiber

Spicy Turley Meatloaf

Here is a recipe for a Spicy Turkey Meatloaf from Dr. Oz-it is kicked up a notch with a chili glaze.

SPICY TURKEY MEATLOAF

Looking to give the classic meatloaf a healthful make-over? Look no further than Dr. Oz’s favorite turkey meatloaf spiced up by viewer Elizabeth's spicy chili glaze.

ADDED TO RECIPES ON THU 10/28/2010

Ingredients

2 lbs ground turkey

1/2 cup whole wheat bread crumbs

1 egg, beaten

3 tsp olive oil

1 clove garlic, finely minced

1/2 onion, finely diced

1/2 red pepper, finely diced

1/2 green pepper, finely diced

1/4 cup frozen corn kernels

1/4 tbsp cumin

1/4 tbsp chili powder

1/4 tbsp cayenne pepper

1/4 cup of plain tomato sauce

1 tbsp chili in adobo sauce (from the can)

1 chili in adobo, finely diced (from the can)

Salt, pepper to taste

1/2 cup salsa (non-chunky works best)

1 tsp chili in adobo sauce (from the can)

1/2 tbsp honey

Salt and pepper to taste

Directions

Preheat oven to 375° F. Lightly grease a large baking sheet with 1 tsp of oil. Heat 3 tsp of olive oil in a sauté pan and cook onion, garlic, red and green pepper over a medium flame until soft, for approximately 3 minutes. Turn off heat and remove pan from stove; allow to cool for 5 minutes.

To prepare the spicy glaze, combine the salsa, adobo sauce, honey and salt in a bowl. Let sit.

In a large mixing bowl, add the ground turkey, egg, breadcrumbs, tomato sauce, chili, chili sauce, frozen corn, cumin, chili powder and cayenne pepper, salt and pepper. Mix well to combine all ingredients. In a small bowl, prepare the topping by stirring together all of the ingredients. Add the sautéed veggies to the turkey mixture and combine well.

Transfer the mixture onto the sheet pan and form into a rectangular loaf. Pour the glaze over the top and spread evenly. Place a sheet of aluminum foil loosely over the top of the meatloaf and place in the oven for 30 minutes. Remove the foil after 30 minutes and continue to cook for an additional 15 minutes. Remove from oven, slice and serve.

From Southern Living's collection of Main Dish Salads, here is a recipe for Turkey-Artichoke Pecan Salad. I really like the idea of having a protein packed salad for dinner, especially on days where I know I didn't eat as well as I should have.

Turkey-Artichoke-Pecan Salad

Ingredients

• 5 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• Chopped cooked turkey
• Canned artichoke hearts, coarsely chopped
• Green onions, thinly sliced
• Chopped toasted pecans
• Feta cheese

Preparation

Whisk together vinegar, parsley, basil, salt, and pepper. Whisk in olive oil until blended. Toss with chopped turkey, chopped artichoke hearts, sliced green onions, chopped pecans, and feta cheese.

Southern Living, NOVEMBER 2009

Turkey Couscous Mealoaves and Cranberry Apple Walnut Relish

Here's a recipe from RedBook's collection of easy meals. This recipe for Turkey meatloaves puts a different spin on any type of meat loaf that I've ever seen.

Turkey Couscous Meatloaves

From Redbook

Cooked couscous and grated veggies inside and a strip of bacon wrapped around the outside keep this quick turkey meatloaf moist. Serve with the Cranberry, Apple, and Walnut Relish.

By Frank P. Melodia

Serves: 4

Prep Time: 15 min

Cook Time: 36 min

Oven Temp: 425

Ingredients


* 3/4 cup(s) water
* 1/2 cup(s) (scant) couscous
* 1 medium (6-ounce) zucchini, grated on large holes of a box grater
* 1/3 cup(s) finely chopped red onion
* 1/4 cup(s) finely chopped fresh sage leaves
* 1 1/2 teaspoon(s) kosher salt
* 1/2 teaspoon(s) freshly ground pepper
* 1 pound(s) ground turkey
* 1 large egg
* 1/4 cup(s) light-brown sugar
* 2 tablespoon(s) Dijon mustard
* 2 teaspoon(s) tomato paste
* 4 slice(s) bacon
* Cranberry, Apple, and Walnut Relish

Directions

1. Bring water to a boil in a small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Line a baking sheet with nonstick foil. Heat oven to 425 degrees F.
2. Transfer couscous to a large bowl and fluff with a fork. Stir in zucchini, onion, sage, salt, and pepper. Add turkey and egg and mix well to combine. Shape into 4 oval meatloaves, each about 1 1/2-inches thick; transfer to prepared baking sheet.
3. In a small cup, mix sugar, mustard, and tomato paste until blended and smooth; brush most of the mixture over meatloaves. Lay a bacon slice diagonally over each meatloaf and tuck ends under; brush bacon with remaining mustard glaze. Bake 30 minutes or until meatloaves are cooked through.
4. Turn on broiler; place meatloaves under broiler to crisp bacon, about 1 minute. Serve with Cranberry, Apple, and Walnut Relish

Nutritional Information
(per serving)

Calories	404
Total Fat	16g
Saturated Fat	--
Cholesterol	--
Sodium	--
Total Carbohydrate	35g
Dietary Fiber	--
Sugars	--
Protein	30g
Calcium	--

Cranberry, Apple, and Walnut Relish

Serves: 4

Ingredients

• 1 can(s) (16-oz) whole-berry cranberry sauce
• 1/2 Golden Delicious apple, diced
• 1/2 cup(s) chopped, toasted walnuts
• 2 tablespoon(s) snipped fresh chives

Directions:

• Stir

Nutritional Information
(per serving)

Calories	254
Total Fat	8g
Saturated Fat	--
Cholesterol	--
Sodium	--
Total Carbohydrate	47g
Dietary Fiber	--
Sugars	--
Protein	2g
Calcium

Another great recipe from RedBook's 6 meals under 500 calories. This recipe is usually seen for chicken, but Redbook gives it to us for Turkey.

Turkey Piccata

From Redbook

This recipe has been tested by Redbook

This breaded turkey cutlet served with a white wine sauce is low-fat, only 220 calories per serving, and fast to make.

By Frank P. Melodia

Serves: 4

Prep Time: 12 min

Cook Time: 9 min

Ingredients

• 2 lemons
• 1/3 cup(s) plain breadcrumbs
• 4 (1/2-inch thick, 1 pound total) turkey breast cutlets
• Olive oil cooking spray
• 1 pint(s) grape or cherry tomatoes
• 4 large fresh thyme sprigs
• 1/2 cup(s) dry white wine
• 2 tablespoon(s) minced shallot
• 2 tablespoon(s) drained capers
• 1 tablespoon(s) unsalted butter

---

Directions

1. Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve. Spread breadcrumbs on waxed paper. Press cutlets into crumbs to coat.
2. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Lightly spray cutlets with cooking spray. Cook 2 1/2-minutes per side or until golden and no longer pink in thickest parts. Remove to a platter and keep warm.
3. Add tomatoes and thyme to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes or until tomato skins start to char and split in spots; transfer to platter.
4. Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half. Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified. Spoon over turkey and serve with tomatoes.

Nutritional Information
(per serving)

Calories	220
Total Fat	4g
Saturated Fat	--
Cholesterol	--
Sodium	--
Total Carbohydrate	15g
Dietary Fiber	--
Sugars	--
Protein	29g
Calcium	--

Turkey and Shroom Burger

I personally do not eat red meat often, so whenever i come across a great turkey burger recipe, I get really excited. A well made turkey burger can be just as juicy and satisfying as a great hamburger. I found this recipe at Delish.

Turkey-Mushroom Burgers

Ingredients

* 2 slice(s) whole-wheat sandwich bread, crusts removed, torn into pieces
* 8 ounce(s) white mushrooms, wiped clean
* 3 teaspoon(s) extra-virgin olive oil, divided
* 1 medium onion, finely chopped
* 2 clove(s) garlic, minced
* 1/2 cup(s) Scallion-Lemon Mayonnaise (optional)
* 1 pound(s) lean ground turkey breast
* 1 large egg, lightly beaten
* 3 tablespoon(s) chopped fresh dill
* 1 1/2 tablespoon(s) coarse-grained mustard
* 1/2 teaspoon(s) salt
* 1/4 teaspoon(s) freshly ground pepper
* 6 whole-wheat buns, (optional)
* Lettuce leaves & tomato slices, for garnish

Directions

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
3. Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
4. Preheat grill to medium-high.
5. Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
6. Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165 degrees F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.


Nutritional Information
(per serving)
Calories 193
Total Fat 10g
Saturated Fat 2g
Cholesterol 95mg
Sodium 418mg
Total Carbohydrate 9g
Dietary Fiber --
Sugars --
Protein 18g
Calcium 0