I know, you just ate your body weight in Turkey, but if you’re looking to redeem yourself and still eat well, try these two American favorites on for size!
- 2 lbs of lean ground turkey or chicken
- 1 cup onion, chopped
- 1/2 cup celery, diced
- 1 clove garlic, minced
- 1 cup rice, cooked
- 2 egg whites
- 1 cup tomato sauce, sodium-free (1/4 cup additional sauce for topping, optional)
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp black pepper, freshly ground if possible
- 1/4 cup chopped parsley, fresh
- In a large bowl, mix turkey, onion, celery and garlic.
- Mix all spices together, then add to turkey mixture, ensuring it’s blended well.
- One at a time, add the rice, egg whites and tomato sauce to mixture and blend well.
- Form mixture into the shape of an oval loaf, and place it in the center of either a casserole dish or a loaf pan. If you’d like a topping, spread that 1/4 cup of tomato sauce on top.
- Bake uncovered for 1 1/4 hours at 350 degrees. Let it cool for about 10 minutes before slicing and serving.
*alternative* – make it a mexican meatloaf by adding chili powder, cayenne and topping it with salsa!
- 4 russet potatoes
- 1/4 – 1/2 cup chicken broth, sodium free
- Mrs. Dash
- 1 tsp fat-free sour cream
- After washing potatoes well, stick a fork or knife in them on both sides, several times, and microwave until baked, after flipping over. Can be cooked in the oven, too.
- After baked, slice potatoes in half, peeling the skin off, taking the insides out, place them into a bowl.
- Using an electric mixer or masher, whip/mash until creamy.
- Add sour cream and seasoning.
- Pour the chicken broth in a little at a time until desired consistency is reached.
*alternative* – make it garlic mashed potatoes by using garlic powder or one clove of minced garlic!
Okay, now I’m hungry!
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