Wednesday, July 20, 2005
My Favorite carnivorous Dinner
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I have 4 criteria by which I choose a recipe. It must be 1 - Healthy, 2 - Cheap(ish), 3 - not ridiculously hard to make, 4 - Taste good enough to make me cook.
In the oven for tonight - a favorite for a few years, which for me is a long recipe life. It is very healthy for a meat main dish, protein, 2 veggie servings in the meat, and it is high in fiber and anti-oxidants. It also freezes very well and makes a good save for later, take to someone, company or potluck dinner dish. Serve with potato wedges drizzled with oil, garlic and seasoning or some other veggie and salad or a ciabatta bread with olive oil and dipping spices.
Spinach Stuffed Turkey Meat Loaf
2 teas. Olive oil.
6 slices whole wheat bread, toasted and torn or crumbed
1/4 cup milk
2 lbs ground turkey
1/4 cup Dijon mustard
2 teas dried oregano (I just grab a handful of fresh oregano, basil and thyme from the garden and puree it with the bread in the food processor)
1 teas. Kosher salt (Please! Use Kosher or sea salt!)
1/2 teas fresh ground black pepper
1 egg
Line a large jelly roll pan with aluminum foil (very easy clean up) and spread the bit of olive oil around on it. In a large bowl, mix bread through egg thoroughly with your hands. Spread into an even layer on the jellyroll pan and refridgerate for an hour or two (if you planned ahead and have the time - it just makes it easier to shape. :-) Preheat oven to 350.
1 large bunch fresh spinach or 2 12 oz pkgs frozen spinach
1 Tbls. olive oil
bunch of green onions, chopped
1 egg white
1/3 cup Parmesan cheese, grated
Clean and chop spinach (or open pkg of frozen). Heat olive oil in a large skillet. Add spinach and green onion, and saute for 5 min, until the spinach is a bit dry and fluffy. Cool to room temp. Add egg white and mix thoroughly. Spread onto turkey layer, leaving a 1 inch boarder all around the edges Sprinkle with Parmesan. Lifting the foil along the long edge next to you, roll into an oblong log. Pat gently to compact. (I often cut in half and freeze one half, as this feeds my family for two meals, but we have 2 girls under age 3!) Bake for 1 hour. Let rest for 15 min.
4-5 cups spicy tomato sauce
Heat the sauce while the loaf rests. Serve over slices of turkey load.
In the oven for tonight - a favorite for a few years, which for me is a long recipe life. It is very healthy for a meat main dish, protein, 2 veggie servings in the meat, and it is high in fiber and anti-oxidants. It also freezes very well and makes a good save for later, take to someone, company or potluck dinner dish. Serve with potato wedges drizzled with oil, garlic and seasoning or some other veggie and salad or a ciabatta bread with olive oil and dipping spices.
Spinach Stuffed Turkey Meat Loaf
2 teas. Olive oil.
6 slices whole wheat bread, toasted and torn or crumbed
1/4 cup milk
2 lbs ground turkey
1/4 cup Dijon mustard
2 teas dried oregano (I just grab a handful of fresh oregano, basil and thyme from the garden and puree it with the bread in the food processor)
1 teas. Kosher salt (Please! Use Kosher or sea salt!)
1/2 teas fresh ground black pepper
1 egg
Line a large jelly roll pan with aluminum foil (very easy clean up) and spread the bit of olive oil around on it. In a large bowl, mix bread through egg thoroughly with your hands. Spread into an even layer on the jellyroll pan and refridgerate for an hour or two (if you planned ahead and have the time - it just makes it easier to shape. :-) Preheat oven to 350.
1 large bunch fresh spinach or 2 12 oz pkgs frozen spinach
1 Tbls. olive oil
bunch of green onions, chopped
1 egg white
1/3 cup Parmesan cheese, grated
Clean and chop spinach (or open pkg of frozen). Heat olive oil in a large skillet. Add spinach and green onion, and saute for 5 min, until the spinach is a bit dry and fluffy. Cool to room temp. Add egg white and mix thoroughly. Spread onto turkey layer, leaving a 1 inch boarder all around the edges Sprinkle with Parmesan. Lifting the foil along the long edge next to you, roll into an oblong log. Pat gently to compact. (I often cut in half and freeze one half, as this feeds my family for two meals, but we have 2 girls under age 3!) Bake for 1 hour. Let rest for 15 min.
4-5 cups spicy tomato sauce
Heat the sauce while the loaf rests. Serve over slices of turkey load.
2 Comments:
At 7/20/2005 9:35 PM,
Anita said…
Yum, this sounds good!
At 7/23/2005 9:39 AM,
texashimalaya said…
Marla - I'm interested in this idea of oredering food from home! How nice!
You can use fresh spinach too. If I see that spinach is getting old before I will use it, I through it in a ziplock and into the freezer. Once frozen, it crumbles in your hand to use in casseroles, etc.
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